Podcasts about spanish tapas

If you're enjoying About the Journey, we think you'll love Longer Tables with Chef José Andrés. Each episode, world renowned chef José Andrés welcomes friends from the worlds of culinary and creative arts, politics and media to pull up a chair at the table. Together, they dig in to find out how food shapes the world and makes us who we are.This week, we're rolling José's conversation with Asheville, North Carolina-based chef and restaurateur Katie Button. Katie's journey started with the moment she decided to leave her PhD in neuroscience to pursue her passion: food. She shares the story of her pivot — and how José's team took a chance on hiring her. That moment opened up Katie's world, allowing her to fall in love with the flavors of Spain.Listen on to hear how Katie nurtured that love to create a Spanish tapas restaurant in Asheville that marries local ingredients with beloved traditional Spanish dishes.  About the Journey is a podcast produced by Marriott Bonvoy Traveler, AT WILL MEDIA, MNTRA, and Oneika Raymond. Listen and follow the show here.To read full episode transcripts from About the Journey and see photos of each featured destination, head to About the Journey on Marriott Bonvoy Traveler. Starting this season, you can watch full videos of each episode on the Marriott Bonvoy YouTube channel.

Aisling Larkin, Mindful Eating Coach and TV Chef joined Kieran to chat about Spanish tapas like Patatas Bravas, Salmajero and Croquettas!

Our guest is Victor Rivera who is the Head Chef at The Bazaar by Jose Andres in New York City. Before Victor became the Head Chef at The Bazaar, he cooked Japanese food in notable restaurants, including Masa in New York City, which has 3 Michelin stars. Also, he has a very strong culinary background in French with his experiences at top restaurants such as Jean-Georges Vongerichten's Edition and Le Bernardin. At the Bazaar in New York City, Victor uniquely incorporates traditional Spanish cuisine and Japanese cuisine in the style of Spanish tapas. He marries the seemingly opposite food cultures seamlessly and creates synergies. In this episode, we will discuss how Victor got into cooking and in particular Japanese cuisine, what is special about Japanese food for him, the unique concept of marrying Spanish and Japanese cuisine, how Victor executes it so well, and much, much more!!! *** THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed. So if you can, please donate through reliable organizations including: The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/ 　 The Ishikawa Sake Brewers Association https://www.ishikawa-sake.jp/index.php　(the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf) Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

Spanish tapas by David WrightDavids main website and link to his NEW Membership site with mentoring and top expert help for everything for living and working in Spain see here. https://www.davidwrightonline.com The Wright way live radio shows on 2 different Staions in Spain Almeria Gold 95.5fm and Almeria Radio 107.5 fm See all Davids info and websites here https://davidwrightonline.com/ Information, tips and advice from davids 21 years living and working in Spain. The Wright Way live radio show on Almeria Gold 95.5fm Thursdays at 2 to 4 pm https://almeriagold.com/ and Friday at 4p Spanish time on Almeria Radio 107.5 fm https://www.almeriaradio.live/davidwright Join Davids Expats in Spain facebook group here https://www.facebook.com/groups/BritishExpatsInSpain David has 6 books on Amazon and kindle. David has been a guest on the BBC news , Channel 4s a place in the sun and several local radio shows. 22 years living and working in Spain now David helps others with his experts and info sites. David now has a live radio shows and podcast show where he has top guests and info help on living and working in Spain.A big thank you to the sponsors of my shows Holmes for Homes Almeria see their website here https://www.holmesforhomesalmeria.com/ #movingtospain #workinspain #jobsinspain #davidwrightonline #visasforspain #infoonspain #spanishradiostations #britishradioinspain

Chef José Andrés is most well known as the man who popularized Spanish Tapas in the US. But with 31 restaurants, two Michelin stars and one nonprofit - World Central Kitchen - José is also an entrepreneur and humanitarian. In this episode, José opens up to Ryan about how he grew as a professional, from cooking in the Spanish navy to becoming a restaurant owner. He also shares the humanitarianism that drives him to make a positive social impact in the world. Then, professor and LinkedIn Learning instructor, Nick Martin, shares some frameworks for having more social impact in your work and life. Follow Ryan, Jose Andres Group and Nick on LinkedIn For more tips from Nick, check out his LinkedIn Learning Course Build a Career for Positive Social Impact Get more stories about leader's zigs and zags by subscribing to The Path newsletter

More than a year ago, the Supreme Court overturned Roe v. Wade and Wisconsin providers stopped providing abortions. But they've resumed, and Tanya Atkinson, CEO of Planned Parenthood of Wisconsin, joins us to talk about it. And, it's Hispanic Heritage Month. We've got a list of book recommendations telling Latinx stories from the creator of "The Stacks" podcast Traci Thomas. Then, our resident chef Kathy Gunst joins us to offer her takes on Spanish-style tapas recipes. They include chickpeas and leeks, fried potatoes and meatballs.

Our first weekly podcast episode, and as expected, there is no shortage of news and happenings in the food, grocery and restaurant industry to report on! Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, joining us live from Galway, Ireland. In a wide-ranging conversation, we talk about his eclectic and artistic interests, the concepts behind his restaurants, what it takes to be a Michelin-star restaurant and the upsides/downsides of that global program. We also talk about lessons learned from the COVID pandemic for the industry, the stagiaires system, and two-starts, one-stop advice for fellow restauranteurs. Some folks may have been watching the Superbowl on Sunday night, but you would have missed the important announcement, Best Sommelier in the World competition! The best Sommelier in the world is from Latvia, crowned Sunday in Paris in front of 4,000 spectators. Raimonds Tomsons beat another contestant from northern Europe, Denmark's Nina Jensen, who was runner-up for the second consecutive edition of the triennial competition. Reeze Choi from Hong Kong finished third. Not countries that usually come to mind when thinking about wine, we talk about why this is a positive development in wine.  Speaking of a live show and competition, the Parliamentary Agriculture Committee is back looking at food inflation. We talk about what the next steps. Next week is the one-year anniversary of Russia's invasion of Ukraine coming(Feb. 24) - we start looking ahead.We talk about GM Salmon farm change of business model….Aquabounty and Australia's Karen's Diner are coming to Canada. Up in smoke: Canopy closes their iconic plant in Smith Falls, the old Hershey plant - at one time the biggest cannabis company in the worldThat's a lot of cheddar, as the kids would say - Saputo blows the doors off their results with an 85% YOY performance. New labour data (STASCAN), coming out last week: Only two sectors are employing fewer people than in January 2020: Agriculture (-12%) and Accommodation and hospitality (-10%) - is this a shift or shortage of workers?Farmland values across the country are skyrocketing - we talk about the implications.  About JPJP McMahon is one of Ireland's most prominent chefs. A passionate advocate of wild, seasonal and sustainable ingredients from the west of the country, he is committed to promoting the food of Galway, and to producing world-class, contemporary Irish cuisine. His Michelin-star restaurant Aniar does both, but it also feeds back into the local community on a much deeper level. His annual Food On The Edge symposium in Galway reaches even further afield, with its roll call of top chefs from all over the world. Which is why JP McMahon is one of the most influential people in European gastronomy today.The Dublin-born chef had his first food epiphany as a child while on holiday in Tipperary. While the rest of the family had burgers, he opted for a spaghetti bolognese, which was a revelation to the youngster. It set him on a course of discovery that would see him work in various kitchens, while also harbouring an ambition to become a writer. It wasn't until 2008 that he opened his first venture, a Spanish restaurant called Cava. It quickly won a reputation for serving some of the best tapas in Ireland, and it gave McMahon the confidence to embark on his most ambitious restaurant project to date.Aniar (meaning ‘west' in Gaelic) is a love letter to the produce and landscape of the West of Ireland and its rugged coast. Almost every ingredient used here is either native to the local region or from somewhere else in Ireland, whether it's foraged seaweed and Galway Bay oysters, or seasonal sea urchins and truffles. Terroir is the central theme, and although the menu changes daily, it is certain to have a distinctive local flavour that mirrors McMahon's cooking philosophy. Pickled, smoked, cured and fermented ingredients hint at his commitment to the environment, using the methods of the past in order to inspire future sustainability.Among JP McMahon's signature dishes are his Galway Bay oyster with pickled seaweed, oyster emulsion and sea herbs. His Dexter beef tartare, smoked egg yolk and pepper dulse seaweed showcases some of the very best farmed and foraged ingredients in the country. Meanwhile, his cod and seaweed beurre blanc with trout roe reveals the very best of the west coast of Ireland.Aniar has retained a Michelin star since 2013, but its significance locally has more impact than mere awards. McMahon founded the Aniar School Project, in which he teaches children of all ages about the importance of food. And the Aniar Cookery School, also led by McMahon, aims to instruct chefs of all levels how to cook local ingredients sustainably. The conversation about the environment doesn't stop there, however.At the annual Food On The Edge symposium, chefs from around the world gather in Galway to discuss the future of food. As founder and director, McMahon plays a key role in setting the agenda, but with participants of the calibre of Massimo Bottura, Elena Arzak, Matt Orlando and Amanda Cohen, the discussion frequently branches out in all kinds of fascinating tangents, from food waste to mental health. The idea is to bring people together to share ideas and form powerful collaborations that can help change the way we think about food. Some of the chefs also participate in Aniar's Chef Swap initiative, which sees guest chefs from all over the world take over the kitchen and create their own menu.It's this ethos of collaboration that typifies JP McMahon's work, not only as a chef, but also as a culinary thought leader. Whether it's local food producers in the West of Ireland, or celebrated chefs from the other side of the world, the emphasis is on working together to ensure a better future for all. That way, the author of the book 10,000 Years Of Irish Food is aiming to ensure another 10,000 more.Source: https://www.finedininglovers.com/people/jp-mcmahon About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.   Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row. Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America.  

Simon Tran is reopening his Spanish inspired restaurant after a tough lease and landlord situation caused him to close. Botellón Spanish Tapas is meant to be a gathering place for people to explore new food, wines, and flavors. Simon is planning to open in late August or early September after closing in the summer of 2021. Watch to learn more about Simon's inspiration behind the concept and his journey to reopen the restaurant. 6 Questions with Simon Tran of Botellón Spanish Tapas on Fusion Cuisine, Closing A Restaurant

In this fifth bite, join co-hosts Crystal Price and Shannon Hiller from Clark County Credit Union as they sample Spanish Tapas from Firefly, resolve the great credit card vs. debit card debate, and share some ideas to stay happy and healthy. You'll learn how credit cards compare to debit cards when it comes to online shopping, whether money can buy happiness, and the tastiest tapas to try out. Learn more at CCCULV.org and check out the financial resources at CUinsight.com

Well, we got Covid and we got Tapas!  For this episode, we cooked a few Spanish Tapas while we were self-isolating.  We cooked: Patatas Bravas Spanish Tortilla Pinchitos Lots of potatoes, eggs, and meat skewers!  We enjoyed all of what we cooked, however the seasoning for the Pinchitos stole the show.  Later in the week, we used the same spices & marinade with Pork and Lamb.   Enjoy!

With four locations in New York and two in Washington, D.C., Boqueria recently made a move to Chicago, opening its first outpost in the Midwest. Listen as Yann de Rochefort, Boqueria’s founder and CEO, talks about how the seasonally rotating menu of tapas, paella and drinks aims to reflect local markets.

Sarah VE is a singer, song writer from West Michigan.  You'll be surprised to learn how much of a "late bloomer" she is to the world of music.  Sarah performs locally.  Check her out at these places: Thursday 11/14 Zoko 822 Spanish Tapas and Gin Bar ( https://www.zoko822.com/ ) Sunday 11/24 The Iron Well ( https://theironwell.com/ ) Friday 12/20 Beer Distillery ( http://bierdistillery.com/ ) Sarah's Instagram: search @sve_uke Sarah's Facebook ( https://www.facebook.com/sveuke/ )

Alto Cinco first opened its doors in September of 1995 as a takeout restaurant only. In 1999, the restaurant expanded to open a small dining room that consisted of seven tables and the bar area. For many years, Alto Cinco packed its cozy dining room every night...feeling more like a West Village cantina than a Mexican restaurant in Central New York. Finally in 2014, Alto Cinco was given an opportunity to expand into the space next door. After months of renovations, Alto Cinco opened its doors to a much needed newly expanded dining room. This past year marked the restaurant's 20th anniversary. Alto Cinco is so thankful to each and everyone of its patrons for their continued support over the years! In 2013, Ms. Yorke opened OTRO CINCO (serving Spanish Tapas and Mexican), located in downtown Syracuse. Johanna is very genuine, chill, humble and fun to chat with. Enjoy...

In the Second Part Of Our Tapas Feature triple episode: The history of 4 of the most famous and historic tapas dishes:  Gazpacho soup, Albondigas (Spanish meatballs) Patatas Bravas (Chunky potatoes with spicy sauce) and Croquetas (Spanish croquettes) Read the full article at https://foodfuntravel.com/tapaspodcast 

In the first part of this triple Episode: The many theories on the origin of Spanish Tapas - 8 different origin stories! Plus, What were the very first tapas dishes? Read the full article at https://foodfuntravel.com/tapaspodcast

RUN RunDisney’s Virtual Race Series celebrates 80 years of Marvel. This month’s medals include the Black Panther medal for the August 5K and the bonus medal for running all three virtual races this summer, the 80 Years of Marvel.  Just like we did for June and July, we headed to Disney to run our last Virtual that was “not-so-virtual.”  We headed to Coronado Springs Resort because we know from a listener recommendation that there are several running trails.  Stephanie Swann, a listener and Instagram follower, sent us a blog post from a great website.  We had heard of it on the Be Our Guest Podcast, but she sent the exact article we needed to plan our trip from Touring Plans.  It broke down all the resort and on-property options for running.  Several people in the BOGP lizards recommended the boardwalk and we did do that awesome path in June.  In the article, we found the path around Coronado Springs.  It did not disappoint. Might we recommend running it at night to see the beautiful lights around the bridges we saw as we ran.  It was beautiful scenery, including the new Gran Destino Tower! EAT We have been hearing about Gran Destino Tower and the new restaurant up on the 16th floor called Toledo.  It features Spanish Tapas, full entrees, and beverages.  We had some crostini from their pintxos offerings including one with manchego and fig while another had tuna.  Their cazuelas menu items that come in Spanish-style pots including chorizo, herbed goat cheese-filled peppers, and charred octopus with romesco and chimichurri.  There were some nice flavors and I feel they will continue to develop and get even better. DRINK Toledo, at this point in time, really shines when it comes to their drink menu.  It was my favorite part of the meal there aside from the view of fireworks.  We started with refreshing sangria-type offerings after our 5K in the Espumoso Punch and Manzana Fizz.  We love Cava, Spanish bubbly that is similar to champagne, and it was included in both drinks.  One was red and the other white.  Alla Prima Manhattan was the bourbon-based drink we tried.  It had great flavors of an Old Fashioned that we love.  For those who don’t want to spend a little less on drinks, the beer offerings were great as well.  Estrella Galicia 1906 Reserva Especial Lager out of Spain was a tasty beer that Dana tried and for $8 it was a really tall and refreshing glass of beer. THAT’S A WRAP We recommend the cocktails and beer offerings here.  The tapas were good and as they have been open for just under a month, and we know they will get even better with time. Want to reach us with a tip, trick, or recommendations?  Our email is info@runeatdrink.net. Or you can call with your “runcation” tips at 941- 677-2733.   Thank you for listening! We are looking forward to another great year of the podcast because of all your support! Don’t forget to follow us and let us know where to find you next on our website, Facebook, Instagram, and Twitter.  Also checkout our new store on the website and get some swag, compliments of Pure Creative Apparel.  Thank you, Pure Creative Apparel, for sponsoring this week’s show!  Thanks to PodcastMusic.com for providing the music for this episode, too!

Natalie Solgala-Kaz was born and raised in London to Polish Parents. During her 2nd year at university, Natalie saw flamenco being performed for the first time in a Spanish Tapas bar in Covent Garden, and it was a life changing moment! She fell in love with it instantly and went to classes in London for 5 years before making the leap to Spain (Seville) to study it professionally. Natalie was in Triana, Sevilla for 5 years, and moved to Granada (La Zubia) in 2017.Natalie now runs Flamenco classes for visitors to Granada who wish to learn this traditional dance form.Support the show (http://patreon.com/IanRutter)

More news was released on Star Wars: Galaxy's edge. There were some new details released about the lightsaber building experience at Savi's Workshop. Jaleo, a new Spanish Tapas restaurant, is coming to Disney Springs. Plus much more! Follow Katie on Instagram! Check us out at xspresspodcast.com/ Follow us on social media: Instagram: www.instagram.com/xspresspodcast/ Twitter: twitter.com/xspresspodcast Facebook: www.facebook.com/xspresspodcast Send us an email: xspresspodcast@gmail.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Fable Shakers - Dinner at Adventure Pub The Fable Shakers crew went and had a wonderful dinner at Adventure Pub in Arlington MA. We talk about all kinds of things and eat some wonderful food.  Facebook Adventure Pub Adventure Pub is in a few words a Gastro Gaming Pub. What is that? We’ll break the bits down for you. First we have GastroPub- A gastropub or gastrolounge is a bar and restaurant that serves high-end beer and food. We will have a seasonal menu centered around fresh flavorful ingredients and made in house by our Executive Chef Jason Smith, a graduate of Johnson and Wales Culinary Arts, and craft cocktails as well as wine and beer from our bar (Coming in early 2019). Our focus is on small plates that can be passed and shared with family and friends in the style of Spanish Tapas or Japanese Izakaya, while sitting around a table with your favorite game. This brings us to the second part of what we are... Gamers! Our Pub will have a library of Tabletop Games for all ages that you can play while hanging out. Need some place to take the kids after school for a snack? Want a Family game night but don’t have the space for your own library? Need somewhere unique to go on Date Night? You will even be able to rent out a small private dinning room for your monthly D&D (Or similar RPG session)! And for those interested in larger group Immersive Game and Storytelling experiences we will have special events that blur the line between Interactive Theatre, Escape Rooms and Live Action Role Play. Our Founder and General Manager has been producing these events through her company Incantrix Productions. 190 Massachusetts Ave Arlington, Massachusetts   Email us Fableshakers@gmail.com Twitter @Fableshakers Music - Jade Palace by Tennon

In this episode, Gayle and I continue our conversation about food culture. She explains the differences between ordering food and drinks in a British Pub and in a Spanish Tapas bar. There's one more part to our conversation, episode 32. Join my community! When you support the podcast on Patreon, you'll have access to more transcripts, lesson guides, and behind-the-scenes audio, video and photos. www.patreon.com/conversationswithkate When you subscribe to my email list, you will have free access to selected transcripts, lesson guides, and subscriber-only features. www.conversationswithkate.net/contact/ You can also find the podcast on iTunes and Pocket Casts so you can listen "on the go." Copy and paste this link into the search box. itunes.apple.com/us/podcast/conve…ate/id1370962506 Like my Facebook page. www.facebook.com/conversationswithkate/ Follow me on Instagram. www.instagram.com/conversationskate/

This is week three of our Spanish wine series and this week we are talking about the Valencia DO. The City of Valencia is Spain’s largest port and third largest city, located in the center of the Spain's east coast. It's also the name of one of five DOs located in the region of Valencia, which is the DO we are focusing for this episode. The Valencia D.O. was established in 1957 and is one of the largest in the Valencia region with around 45,000 acres of vines.   In this week's episode, we discuss: History of wine in Valencia Climate Sub-regions, their differences and their wine   Wine Recommendations Celler del Roure Cullerot 2016 - priced around $17. Certified Organic White wine blend of all native Spanish grapes: Pedro Ximénez, Macabeo, Tortosina, Malvasía, Verdil, Merseguera, and others The nose of this wine has a lot of clean, steely minerality aromas as well as lemon and white lilies. It’s dry with medium high acidity, medium body and flavors of lemon and white flowers The acidity is lively and dancing on your palate - like pop rocks but with burst of brightness instead of candy We were surprised by the floral aspect of this wine, we expected more fruit - reminding us of freshly washed laundry with floral scented fabric softener. You can purchase this wine here   Atance Bobal 2015 - priced around $15. This is a red wine blend of organic grapes - 85% Bobal & 15% Tempranillo The nose is interesting with aromas of cherry, dust, black pepper and black olive. With the cherries and dust I thought it was going down the Pinot Noir roadbut then you get hit with this pepper aromas. The once you taste the wine the  flavors are completely different from that of a Pinot Noir. It’s dry with medium tannins, medium acidity, and medium body with flavors of blackberry, leather, light drip coffee, olives It's a very Interesting combination of aromas and flavors - it’s savory but not in a mushroom, earthy way but more rustic in nature - definitely a Spanish Tapas wine, just don’t pair it with anything too vegetal. You can purchase this wine here   Sources: Wikipedia  Wine-Searcher Valencia DO Cellar Tours  Lens Gourmand Food and Wine  Valencia Wine Consulting 

- People go out drinking every single day in Japan- Millennial males don't drink as much as older generations (39% of millennial males don’t drink)- They also buy less cars and less wrist watches- Simon’s friend has lots of watches, some of them are worth $20,000- Watches used to be a sign of status- Phones are the new status symbol and many males don't have a watches- Less divide because majority of us have one of three phone types- Expensive bags are the equivalent status symbol for women- Martina thinks we should spend money more wisely- Everyone should invest in a good kitchen knife - more practical- Less male millennial drinking signifies a change in work culture- In the past part of your job was to drink with the boss. This generation are saying no to business drinks and ar spending more time with their families.- Women in Japan are drinking more wine- Wine consumption still quite low (4 bottles per person per year)- Western cuisines like Spanish Tapas becoming more popular, and this believed to be responsible for the increase in wine consumption

July 27, 2017 We are back at Patio Tapas and Beer!  We tasted the sangria, and now we dive into their delicious tapas.  In a 2-min video, we talk about the Pork Belly and Piquillo Relleno.  These two are the perfect balance of flavors and they are just two more reasons you should visit Patio Tapas and Beer if you are in Boca Raton, Florida.  I know it is Spanish Tapas, and we did visit the Columbia Restaurant at our last race, but this was not to be missed, and I love tapas when I can't decided what I am in the mood to eat.  There are so many different Spanish influences as far as food in Florida, they are all worth sampling and enjoying!  This did not disappoint.  Try it next time you are in town and you'll see what I mean. Pork Belly - $3 on their happy hour menu!  It is a piece of crispy pork belly on a toasted baguette with picked shallots and aioli. Piquillo Relleno - $3 on their happy hour menu as well!  A stuffed pepper (I say it is a red pepper in the video, but it is a piquillo pepper) with goat cheese and a PX reduction (which tasted like a balsamic reduction).  

Last episodes were about to have breakfast in a Spanish bar, to have a set lunch menu at a Spanish restaurant or to get a good room in a hotel. Today we are continuing this way and we are going out with our friends going to outdoor bars to have Spanish TAPAS. As usual you´ll can hear and read it simultaneously in our web www.spanishpodcast.org where you can find too all episodes, all learning guides and two new albums of photographs about Terrazas y Tapas en Barcelona & Terrazas y Tapas en Madrid. You´ll can link to Youtube to see new movies with a Spanish audiotext in order you can follow improving your spanish language; last movie is about a great Neruda´s poem: “Me gustas cuando callas” from “Veinte poemas de amor y una canción desesperada”. If you visit our web www.spanishpodcast.org you can use our Google search where you can writte wathever grammar or communicative topic you are looking for and you will find the episodes that this topic is worked. Our web is full of possibilities to improve your spanish, you shouldn´t miss it. En nuestros últimos episodios hemos estado tratando temas como tomar el desayuno en un bar español, o saber pedir un menú del día con sus platos más habituales, o saber contratar la habitación de hotel idónea para nosotros. Esta semana os ofrecemos un nuevo podcast en el que nos vamos de tapas y de terrazas con nuestros amigos, podcast que podrás oír y leer simultáneamente en nuestra web www.spanishpodcast.org, en la que encontrarás además todos los episodios y todas las guías didácticas y en la que podrás disfrutar de dos nuevos álbumes de fotos, uno sobre Tapas y Terrazas en Barcelona, y otro sobre Tapas y Terrazas en Madrid. También desde nuestra web puedes acceder a Youtube mediante un clic para ver nuevas películas con texto y audio en español. La útlima es un audio poema de Pablo Neruda: “Me gustas cuando callas”, del libro de poemas “Veinte poemas de amor y una canción desesperada”. Si visitas nuestra web, en www.spanishpodcast.org, podrás usar el buscador de Google en el que puedes escribir cualquier tema gramatical o comunicativo que estés buscando y el buscador te llevará a los episodios en los que se haya trabajado ese tema. Nuestra web está llena de posibilidades para mejorar tu español, todas ellas a tu disposición, no te la pierdas.