Consisting of 6 courses of tapas paired with Gonzalez Byass Sherries, the event sold out to over 150 people in a record breaking 48 hours and was Ambiente’s biggest culinary event to date. Paul Shepherd from Gonzalez Byass, was at the event to tutor the Sherry tasting and talk about the history of sherry production and the sherry triangle.
Johnny Cliff, Executive Chef at Ambiente Tapas, created the delectable 6 course menu and created some specially created dishes for the evening. The first two courses consisted of Banderillas, appetising skewers of Anchovy, Pimiento Peppers and Olives, and Pintxos, a selection of small Spanish inspired snacks. Next came the Flamenquin, a pork fillet stuffed with Mahon cheese and serrano ham and served with Savoy cabbage, which was beautifully paired with Gonzalez Byass’ Leonar Palo Cortado, a sherry with an intense nutty aroma of toasted hazelnuts and almonds. Guests then enjoyed a rich Alfonso Oloroso over a dish of Basque inspired slow braised Beef Cheek, served with roast root vegetables. The evening was finished off with a traditional Galician orange and almond Santiago Tart and Picos Azul, a picante blue cheese from the North of Spain served with a slice of fig and almond wheel.
The sherries which were tasted on the evening were Tio Pepe En Rama, Vina AB Amontillado, Leonar Palo Cortado, Alfonso Oloroso, Solera 1847 Oloroso Dulce and the Nectar PX.
The event was one of several dinner evenings put together as part of York Food Festival. The ‘Very Sherry Supper’ evening was created by Ambiente in order to raise awareness of the spectrum of Sherry wines during the 10 day festival.
