DISQUS

Catavino: Winter Announces the Traditional Calçot and Cava Festival

  • Bill · 2 years ago
    Gabriella,


    Thanks for this lively, informative article. It makes me want to fire up the grill right now! Glad I shoveled a path out to it last weekend. For those of us without access to Calcots, I suppose there's no real substitute. Green onions would be too small and not sweet enough. Sweet onions, if even available this time of year, are probably too large to get the same effect. But, we must play the cards we are dealt. Grilled onions of any kind are fabulous and I'm sure the Romesco sauce and Cava would translate.



    BB
  • Bill · 2 years ago
    Gabriella,

    Thanks for this lively, informative article. It makes me want to fire up the grill right now! Glad I shoveled a path out to it last weekend. For those of us without access to Calcots, I suppose there's no real substitute. Green onions would be too small and not sweet enough. Sweet onions, if even available this time of year, are probably too large to get the same effect. But, we must play the cards we are dealt. Grilled onions of any kind are fabulous and I'm sure the Romesco sauce and Cava would translate.

    BB
  • Gabriella · 2 years ago
    Bill,


    Thanks for the very warm compliment. And yes, I highly suggest you make your way to the grill this weekend, as there is nothing as fulfilling and delicious on a cold winter's day than freshly grilled food! Whether you place a pile of onions, squash, potatoes, steak or even layers of artichoke coating in a thick layer of butter, is irrelevant, because whatever you put on the grill always seems to pair well with cava - especially around this time of the year!
  • Gabriella · 2 years ago
    Bill,

    Thanks for the very warm compliment. And yes, I highly suggest you make your way to the grill this weekend, as there is nothing as fulfilling and delicious on a cold winter's day than freshly grilled food! Whether you place a pile of onions, squash, potatoes, steak or even layers of artichoke coating in a thick layer of butter, is irrelevant, because whatever you put on the grill always seems to pair well with cava - especially around this time of the year!
  • David J · 2 years ago
    Ryan & Gabriella,


    Saludos desde Mendoza. I envy you so, it's parched heat here & I miss game & bolets season, all of the Fall...





    finally managed a posting...maybe, if all goes well, I can be back North & across th pond for next November & help celebrate a Catalan San Guibin!!



    all the best, djr
  • David J · 2 years ago
    Ryan & Gabriella,

    Saludos desde Mendoza. I envy you so, it's parched heat here & I miss game & bolets season, all of the Fall...
    finally managed a posting...maybe, if all goes well, I can be back North & across th pond for next November & help celebrate a Catalan San Guibin!!

    all the best, djr
  • Gabriella · 2 years ago
    David,


    We promise to eat an extra handful of calcots in your honor, as long as you promise to have some perfectly grilled Argentinean meat for us! And, if you happen to have a few hot and spicy dishes in our honor, we won't complain ;-)
  • Gabriella · 2 years ago
    David,

    We promise to eat an extra handful of calcots in your honor, as long as you promise to have some perfectly grilled Argentinean meat for us! And, if you happen to have a few hot and spicy dishes in our honor, we won't complain ;-)
  • David J · 2 years ago
    Thanks for the good wishes. I just posted on my first asado. & guess what-- found & tried some local fuet!




    News at eleven!
  • David J · 2 years ago
    Thanks for the good wishes. I just posted on my first asado. & guess what-- found & tried some local fuet!
    News at eleven!