Chef Wayne's Reflections on Spain

If you visited the Andaluca website in May, you no doubt read some of Chef Wayne’s daily reflections on his culinary tour of Seville and Andalusia, hosted by Grupo Lazama, better known for its cuisine than its accommodations. (One establishment, the Taverna de Alabardero in Seville, housed seven guest rooms and a culinary school for 300 students –ripe for future culinary interns for Andaluca!)

“Spaniards are passionate about eating,” explains Wayne. ”And it’s no wonder, with dishes imbued with the tantalizing flavors of the Mediterranean and Middle East – garlic, olive oil, saffron, almonds, sherry wines.”

Chef Wayne delighted to note that simplicity is key to Spanish cooking. Only the finest, freshest ingredients are used in preparations that allow the natural flavors to shine through. Take Spanish paella, for instance. Chef Victor Rodriguez of Marbella insists only calasparra rice will do. Its long growing cycle produces a kernel that is exceptionally dehydrated, ready to absorb even more of the  the dish’s flavorful ingredients.

Farm-to-table freshness reigns, with culinary techniques tied to the earth. Pescado a la sal is baked with head and scales on, perserving succulence. And famed Iberian ham can only be produced from happy pigs, raised free roaming, munching on acorns!

”Spain was an incredible culinary experience,” states Chef Wayne, “and it will be my great pleasure to bring its many tastes to the tables of Andaluca. Come enjoy.”

Sangria Blanco:
Recipe for summer
Sangria need not be red – indeed this Spanish classic is often made with white wine. And in this case, with a dash of Cointreau! 

Trio Gazpacho  Inspired by Chef Wayne’s tasting of the many and varied versions of Spanish gazpacho. There’s Andaluca’s signature Green Gazpacho garnished with Dungeness crab; traditional Tomato Gazpacho with a hint of goat cheese; and Ajo Blanco, white almond gazpacho.  A taste of each, cool and colorful, served in diminutive sherry wine glasses.

Heirloom Tomato Crostini  Another trio, masterfully created from colorful heirloom tomatoes such as Brandywine and Green Zebra Stripe, served with crostini and a drizzle of extra virgin Spanish olive oil so rich and flavorful you’ll be forever spoiled for anything less.

Fried Octopus Bite-size pieces of fresh octopus deep fried in olive oil and served on rounds of buttery Yukon Gold potatoes.

Gazpacho of a different color

5-1/2 cups whole blanched almonds
9 cloves garlic
2 tablespoons + 1 teaspoon sherry vinegar
5 cups water
1 tablespoon + 1 teaspoon kosher salt
2 teaspoons white pepper
2 slices white bread, soaked in water
2-1/2 cups extra virgin olive oil

Process almonds in food processor until ground; add some water until a paste is formed. Soak the bread in water until softened (2-3 minutes), then squeeze out most of the water. Combine almond paste and remaining ingredients (except olive oil) and purée until smooth. While still blending, slowly add in the extra virgin olive oil. Cover and refrigerate several hours or overnight. (The gazpacho gains in flavor if chilled overnight.) Garnish with sliced red grapes just before serving.

Pepper Bridge Winemaker’s Dinner
Friday, July 25 at 6:30 p.m.

Five delectable courses, each paired with an acclaimed wine produced by Pepper Bridge, a family-owned estate winery located in the fertile Walla Walla Valley. Critics have described Pepper Bridge wines as elegant, stylish, killer…  Come taste and share some adjectives of your own!

One seating only, $99 per person. For reservations call (206) 382-6999 or e-mail Restaurant Manager Kamyar Khoshdel at kkhoshdel@andaluca.com.

Andaluca at Large

When not in Andaluca’s kitchen, Executive Chef Wayne Johnson and his staff are busy supporting the larger Seattle community, donating time, talent and tastes to local benefits.

Jungle Party
at Woodland Park Zoo
Friday, July 11 from 4:30 p.m. to 10:00 p.m.
An auction, live entertainment, a gourmet sit-down dinner (including appetizing lamb dolmas by Andaluca), close encounters with the animals: It’s a wild time on the North Meadow to support the zoo’s animal care and conservation and education programs. For more information, visit www.zoo.org.

Bite of Seattle
Saturday, July 19 at Seattle Center, from 11 a.m. to 9 p.m.
The hard work and creativity of over 50 Seattle-area restaurants take center stage during the Northwest’s premier food festival. Find Chef Wayne and staff in The Alley, a special section where a $10 admission fee gives you generous tastes of signature dishes such as Andaluca’s succulent duck cakes. All to benefit Food Lifeline. Visit www.biteofseattle.com.

Sunset Supper
at Pike Place Market
Friday, August 15 from 7:30 p.m. to 11:00 p.m.
Every year, on a balmy Friday night in August, Seattleites gather to celebrate the Market’s birthday. Here, over 70 restaurants, wineries and breweries serve their delicious creations buffet-style on the cobblestones of Pike Place. Andaluca’s offering: Green Gazpacho. General admission of $85 by July 21 benefits the Market Foundation, which funds the human service agencies located in the Market, including the Downtown Food Bank. For more information call (206) 774-5232 or visit www.pikeplacemarket.com.

The Incredible Feast – Where the Farmers are the Stars
Sunday, August 24 from 4 p.m. to 7 pm. at the Phinney Farmers Market
It’s a tented culinary food court, where dozens of gourmet chefs will team with local farmers to showcase seasonal products. For tickets visit www.brownpapertickets.com.