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Home , Cuajada, Flamenco (apple), Pescadito, Pincho, San Miguel de Allende

The Spanish Table s VIEJO s www.spanishtable.com Products subject to availability & price changes s s SPRING 2003 s s 1427 Western Ave 1814 San Pablo Avenue 109 North Guadalupe Avenue Seattle, Washington 98101 Berkeley, California 94702 Santa Fe, New Mexico 87501 (206) 682-2827 • FAX (206) 682-2814 (510) 548-1383 • FAX (510) 548 1370 (505) 986-0243 • FAX (505) 986-0244 [email protected] [email protected] [email protected] 9:30-6:00, Mon-Sat; 11:00-6:00 Sunday 10:00-6:00, Mon-Sat; 11:00-5:00 Sunday 10:00-6:00, Mon-Sat; 11:00-5:00 Sunday Nikki Crevey, Manager Founded 1995 Libby Connolly, Manager Opened 2001 Karen Fiechter, Manager Opened 2002

The Spanish Table stores will be closed Sunday, April 20th so our employees can spend Easter with their families SAN MIGUEL DE ALLENDE: While Berkeley architect Raven has been puttering around our wall-of- wine room, sooner or later he has tended to bring up his own work-in-progress on a piece of property he owns in San Miguel de Allende, Mexico. And since sometimes seems just too many time zones & air miles away, once Michael had piqued our interest enough, my wife & I cashed in our accumulated American Airlines miles so we could fly down to see what he had been raving about. Situated at the geographic center of Mexico at 6,400 feet elevation, San Miguel has been the object of affection for at least two generations of American expatriates. Now 460 years old, it is a town of extraordinary patrimony, a trove of architectural treasures that have been blessed by being treasured & preserved by a succession of owners with either the time or the money to lovingly restore its 17th century colonial mansions. It is an old enough town to once have housed a member of the Mexican branch of the Catholic Inquisition which is even more interesting when, after a stroll around town, you realize that the people responsible for the design of Spanish colonial buildings had a distinct taste for Moorish architectural elements, religion aside. You might be in a Spanish village, but for the exuberant colors with which the Mexicans have graced their adobe & stuccoed buildings: hues of wild rose blossoms & of dense meadows of mustard flowers. The floral tones of walls makes every narrow street a dance of color. San Miguel de Allende is an incredibly sensual town, a treat for those of us who like to wake up in the morning & be instantly in love with where we are. When night falls, groups of big Mariachi bands gather under the arches along the west side of the plaza. When they pick up their instruments, play a few bars & burst into song, the branches of the trees filling the old plaza, El San Miguel de Allende, Mexico Jardin, are filled with alegría, the night air with joy. - Steve , Owner s s AN INTRODUCTION TO OLD MEXICO s s ON MEXICAN TIME, A NEW LIFE IN SAN MIGUEL, Tony Cohan: Here is an introduction to San Miguel from the perspective of a couple who traded their life in Los Angeles in on a quieter life living “on Mexican time.” They blithely took on a historic property in the heart of San Miguel sharing it initially with rodents, scorpions, insects, feral cats & locals who found their cama de matrimonial a perfect spot for an extramarital tryst. Determindely romantic, they repaired the 17th century , with all the travails of living amidst a remodeling project that seems to stretch indeterminately into the future & then, at last, sitting down to a candlelit meal of squash blossom soup, del Pueblo & fresh mango mousse, all prepared in their own home in Mexico Viejo... $!4.95 POEMS, PROTEST, AND A DREAM: SELECTED WRITINGS , Sor Juana Inés: Intellectual writing was not a proper pursuit for a woman, in 17th century , but this nun through shear determination became one of Mexico’s most brilliant writers & poets before women were allowed to learn, let alone to write... $14.00 A LIBRARY FOR JUANA, THE WORLD OF SOR JUANA INÉS, Beatriz Vidal: For young readers, who will also enjoy, and hopefully be inspired by the true story of the 17th Century nun, whose poetry is still recited by Mexican school children...$15.95 LITTLE MEXICAN GIRL PAPER DOLL BOOK: Mini book of regional costumes from Tehuantepec to Oaxaca to Chiapas...$1.50 MEXICASA: THE ENCHANTING INNS AND OF MEXICO & MEXICOLOR, THE SPIRIT OF MEXICAN DESIGN, Levick ,Tony Cohan & Wife, Masako Takahashi: By sheer coincidence, we happened to stay in two of the Bed & inns featured in these two beautifully photographed books: Casa Luna & Casa Liza... $24.95 COLONIAL MEXICO: A GUIDE TO HISTORIC DISTRICTS & TOWNS: If your interest in Mexico Viejo has been piqued, here is the essential travel guide to the key cities, towns & sites with just enough logistical advice on hotels, etc... $21.95 ESCAPE TO MEXICO, Sara Nichols: An anthology of selected pieces from twenty great fiction writers... $14.95 SAVORING MEXICO: RECIPES AND REFLECTIONS ON MEXICAN COOKING, Marilyn Tausend: Gorgeous, large format book loaded with mouth watering photos, illustrative drawings, sidebars, maps & oodles of authentic, tempting recipes...$39.99 MEXICO, ONE PLATE AT A TIME, Rick Bayless: Some of the best Mexican in the world is prepared & served at Rick Bayless’ Frontera Grill in Chicago. In this cookbook, he shares his recipes & his life-long delight in the cuisine of Mexico ... $35.00 FRIDA’S FIESTAS, RECIPES & REMINISCENCES OF LIFE WITH FRIDA KAHLO, Guadalupe Rivera: The author was ’s daughter by his wife just prior to his marriage with Frida. We hope that if you saw the movie, Frida, that you took note of the food. It was weeks after seeing the movie before I could quench my cravings for authentic Mexican food. Here Guadalupe presents twelve anecdotal feasts she participated in while living with Frida, including Christmas Posadas, 3 Kings Day & . Each authentic meal is beautifully recreated recipe by recipe & stunningly photographed in their historic settings...$35.00 The Spanish Table YBARRA s MEXICO VIEJO s Page 2 s : In this silver mining capital, on the way from San Miguel de Allende to the airport at Leon, we tell our driver-guide to stop so we can visit the Diego Rivera Museum & the Mercado Hidalgo , a huge building designed by the architect Gustav Eiffel, better known for his Parisian tower. The Guanajuato mercado has a great domed roof that arches over a multi-floored hall teaming with vendors. We descend a long stairway and enter into the hall of butchers. Here, whole pigs lie draped over the cutting tables awaiting the cleaver. Next to them are monumental stacks of slabs of puffy chicharrones fried to a rich, golden color. As we pass one stall, the vendor leans over a galvanized laundry tub filled with stiff, white lard, using a wooden paddle to scoop out a customer’s order. Behind him, ropes of plump, red, hand-tied sausages hang in thick rows, exuding the aroma of curing pork fat, dried chilies, garlic & Mexican oregano. A Mexican feast. s PRODUCTOS YBARRA s Our first container of 2003 has arrived from Sevilla, Spain with fresh inventory of Ybarra brand products. So it’s time to restock your pantry! s YBARRA ACEITUNASs YBARRA ANCHOVY OLIVES: Warning: these anchoa stuffed olives are addictive! 3 tins, 40g... $2.99 YBARRA ANCHOVY STUFFED OLIVES: (Get a 10% discount on a case of 12 tins) 130g... $2.99 YBARRA ANCHOVY STUFFED OLIVES: This huge tin is not intended as a single serving, 500g...$9.99 s YBARRA GORDAL (QUEEN) OLIVES WITH PITS: Big, briny, green olives in glass jar, 500g...$6.99 YBARRA MANZANILLA OLIVES WITH PITS: A large jar of smaller whole green olives, 500g...$2.99 YBARRA MANZANILLA OLIVES WITH PITS: Lunch-box or picnic basket sized plastic bag, 100g...79¢ YBARRA “ALTA SELECCIÓN OLIVES WITH PITS: Specially cured for incredible flavor, 120g...$2.99 YBARRA PITTED MANZANILLA OLIVES: No pits, big, barrel shaped jar of classic olives, 400g...$3.49 YBARRA PITTED MANZANILLA OLIVES: Green olives with no pits in a plastic bag, 75g... 79¢ YBARRA MANZANILLA OLIVES STUFFED WITH RED PEPPER: Big jar, 500g... $3.99 YBARRA MANZANILLA OLIVES STUFFED WITH RED PEPPER: Cute plastic bags, 75g... 79¢ YBARRA “ALTA SELECCIÓN OLIVES STUFFED WITH PIQUILLO PEPPERS: Specially cured for incredible flavor, then filled with whole strips of tangy pimento de Piquillo, awesome olives, 120g... $3.99 s YBARRA VEGETABLES s YBARRA TOMATE FRITO IN OLIVE OIL: Tomate Frito is not just another tomato sauce. Its definitely Spanish in both its flavor & texture. This is our favorite version as it is made using Ybarra’s own olive oil, tin, 410g... $2.49 YBARRA TOMATE FRITO WITH ONIONS: Variation on the theme with onions added, tin, 410g... $2.49 YBARRA TOMATE FRITO IN OLIVE OIL: OK, we actually imported these for Josep at Seattle’s Basque tapa restaurant, The Harvest Vine, but maybe he will share a few cans if you are having a really big party. Food service pack, 2.6 kilo tins...$10.99 YBARRA PISTO SAUCE IN OLIVE OIL: A rich sauce of eggplant, ripe red peppers & onion all cooked in olive oil, 410g...$2.49 YBARRA ALI OLI: This garlic mayonnaise has a cool new label, same intense flavor, jar, 225ml... $1.99 HABITAS (BABY FAVAS BEANS) IN OLIVE OIL: These are used to make gourmet salads in some of Spain’s finest restaurants. (I know, because owning The Spanish Table, we are often conducted on tours of the kitchen by the chef), jar, 240g... $8.99 ARTICHOKE HALVES: Premium artichokes in a big jar can be used for Paella or a side dish. In Madrid’s venerable restaurant Botin , they are heated in olive oil with garlic slivers fried to a golden brown & diced jamon serrano, 660 g... $6.99 CARDOS (Cardoons): Love this mildly artichoke flavored vegetable resembling celery stalk! Big jar, 660 g... $2.99 BROTES (Green Garlic Sprouts): Brotes add a fresh, mild garlic flavor and green color to any dish. Big jar, 660g... $3.99 s YBARRA VINAGRES s SHERRY VINEGAR: Aromatic & soft, this vinegar is from the grape’s first press & aged in oak barrels, 500ml... $7.99 VINEGAR DEL VINO: Here is a great value in a white wine vinegar, a one liter plastic bottle for only... $2.49 VINEGAR: Premium golden cider vinegar with a golden hue & slightly sweet, ripe-apple flavor, 250ml... $2.99 VINEGAR WITH FINE HERBS: Premium white wines vinegar macerated with aromatic herbs in oak barrels, 250ml... $2.99 SEA SALT SHAKERS: Here is a handy small container of seasalt for your picnic basket. PVC shaker, 330g... $1.00 s YBARRA ACEITES s YBARRA PURE OLIVE OIL: The best choice for frying anything from squid to baby artichokes. One liter plastic bottle... $6.99 YBARRA PURE OLIVE OIL: The big, blue lithographed tin holds a full gallon of this oil to keep things cooking... $19.99 YBARRA EXTRA VIRGIN OLIVE OIL: Ybarra’s rich Andalucian olive oil in a big, one liter plastic bottle... $8.99 YBARRA EXTRA VIRGIN OLIVE OIL: I have to admit that I like having Ybarra olive oil in the beautiful red, lithographed tin with its cute little pop-up plastic pour spouts even though the packaging costs more. 1 liter tin... $9.99 EXTRA VIRGIN OLIVE OIL: Buying the big container does save as this computes out to $7a per liter in a 3 liter tin...$21.99 YBARRA SUNFLOWER OIL: One year when we were in Spain for the Jerez Horse Fair, we spent a morning riding through the sunflower fields with two sleepy señoritas who had Sevillana’d ‘til dawn. Super value for frying, 1 liter plastic bottle... $2.99 s s s s SAVEUR 100, m 40, Jan/Feb 2000 The Spanish Table MEXICO VIEJO Page 3 When we travel, we always want to taste! SAN MIGUEL DE ALLENDE: For those like my wife & I, for whom culinary experiences are a crucial part of our travels, San Miguel offers another treasure: a rich alluvial plain surrounding the lake at its feet which provides produce to a farmer’s market & to its dozens of restaurants. The market is a timeless scene that might have sprung warm-blooded from a Diego Rivera mural (Diego was born one town away in the state capital of Guanajuato ). Women wrapped in handspun shawls skillfully clean their stacks of cactus paddles of spines & trim the edges so they can be cut into strips for ensalada de nopales. Squash blossoms are stacked, ready for stuffing or soup & in the flower row, vendors offer a rich array of long stemmed lilies & roses. To haul your treasures home, there are big mesh shopping bags in bright colors stenciled with the face of Frida Kahlo. s GET READY FOR SOME GREAT CAZUELA COOKING s Stock Up, Our Shipment of Dry Beans Has Just Arrived from Spain DRY SPANISH GARRAFON BEANS: The big white broad beans from used in Paella Valenciana & other dishes like alubias con chorizo, 1 kilo cloth bag... $6.99 DRY SPANISH GARBANZOS: Chickpeas are one of the backbones of Castillian cuisine from cocidos to ensaladas. 1 kilo cloth bag... $5.99 DRY SPANISH PARDINA LENTILS: Named for their duff color, these small lentils keep their shape when cooked. 1 kilo cloth bag...$4.99 SPECIALLY PRICED PAELLA RICE: From Valencia, packed in a 1 kilo plastic bolsa is a super value! (Sorry, no mail order, this item)... $2.99 s TRUE SPANISH FLAVOR COMES FROM REAL SPANISH SPICES & SALSAS s CHIQUILIN PIMENTÓN: Spanish paprika fine ground from one of three different dried Spanish peppers; sweet, bittersweet or hot... $2.99 CHIQUILIN ÑORA HOJILLO (COARSE GROUND ÑORA PEPPER): Rough grind is similar to piment d’espelette... $1.99 CHIQUILIN ÑORA PEPPERS: The ñora, a dried cherry pepper, is the underlay of flavor in so many Spanish dishes... $1.99 CHIQUILIN GUINDILLA (CAYENA) PEPPERS: These spicy whole, little peppers make gambas sizzle... $1.99 CHIQUILIN CHORICERO PEPPERS: Earthy, mild dry red peppers season dishes from Pamplona to ... $7.99 CHIQUILIN LAUREL LEAVES: Broad leaves of European Laurel (Bay) leaves have a richer, less bitter flavor than California Bay. They are used liberally to provide the subtext to Spanish & Portuguese stews & in marinades for olives... $1.99 CHIQUILIN COLORANTE: This makes the rice in Paella really yellow... $1.99 CHIQUILIN PAELLA SEASONING PACKS: Each packet contains Saffron & a few other herbs for 4 servings... $2.49 CHIQUILIN PINCHO SEASONING: Well you know we just love pinchos, the grilled cubes of meat sold in bars in Spain, but some of our employees sprinkle this seasoning all over a chicken before roasting it with a quartered lemon inside... $2.99 CHIQUILIN PEBRELLA: This member of the thyme family is native to the narrow strip between Valencia & Alicante... $2.99 CHIQUILIN CAPERS: Capers & canned Bonito tuna tossed with extra virgin olive oil & hot pasta takes only minutes... $2.99 CARMENCITA SALT GRINDERS: Black, white, or mixed pepper corns in jar with built-in molinillo .... $2.99 CARMENCITA PEPPER GRINDERS: Rock salt or sea salt with herbs in jar with built-in molinillo .... $2.99 AMALUR ROMESCO: In rural Catalonia, every Spring first-crop, field-blanched green onion shoots are charred black over open fires & served with Romesco sauce. Every serving is chased with a porrón of wine & served with a big helping of laughter, 190g bottle... $4.99 AMALUR PIRI PIRI PEPPERS: Whole hot, little, red piri piri peppers in brine, 50g jar... $2.99 s PESCADITO FRITO s HARIMSA PESCADITO FRITO AL ESTILO ANDALUZ: Before my wife became La Flamenca & I became a dance widower, she loved to bake bread, devouring books on artesanal baking. Every Saturday she made bread using homemade organic sour dough starter which she kept in the back of our refrigerator. It was at that time, that I first became aware of the complexities of flour which appears to be such a simple product. Which brings us to the topic at hand, this simple box which contains only “hard wheat flour & hard wheat semolina” but is the secret to making authentic fried fish like you have tasted in Andalucia... $1.99 HALIBUT CHEEKS WITH OLIVADA: This is so easy it is hard to call it a recipe but the results are elegant. Sprinkle halibut cheeks with coarse Spanish sea salt. Place halibut cheeks on a hot grill. When brown, turn & coat with a thick layer of olivada, pressing it down onto the fish with the back of a fork. Finish cooking & serve. OLIVADA: This puree of tree ripened black Aragonesa olives is an easy ingredient to keep on hand to add complexity to any dish from topping fish to tossing with green beans or pasta (or both)... $5.99 s POSTRES FROM CARMENCITA s Mixes for Flan, Tocinillos de Cielo, Natillas, Cuajada, & Mousse Sabor Limon, Chocolate or Capuccino. The Spanish Table s MEXICO VIEJO s Page 4 s s CASA LUNA: The owner of Casa Luna left her life in the San Francisco Bay Area behind her to live here as an inn keeper in a reconstructed hacienda dating back to the 18th century. The casa is one of those magic spots which lurks behind heavy wooden doors in old Spanish & Spanish colonial architecture. It has those thick walls that still reflect the touch of the masons, hand smoothed surfaces that undulate gently. As you enter, you step from the bright sun of the narrow cobble stone street across a sill & into a verdant interior garden that climbs upward before you in a succession of little patios & courtyards that follow the contours of the hillside upon which San Miguel was built. Stationed on a landing, so he is sure to be at the center of attention, is a fluffy blonde but ever so slightly unkempt, dog, the Casa’s mascot, Fabio. The stairways to our room curled upward through sun-splashed, flowering vines to a spacious aerie in the ramparts facing its own private patio set with comfortable chairs for reading while sipping a shot of pure, aged agave tequila & enjoying the view to the west of the sun setting over the town. Every morning, breakfast is served at a big table where the owner joins the guests to share her tips on what to see & do & to gossip about the mischief Americans get into living in a Mexican town. s s s s BRUNCH SPANISH-STYLE s s s s Spring mornings lend themselves to leisurely beginnings. Easter is here, Mother’s Day comes May 11th. So why not gather guests around a Spanish flavored brunch? Spain’s most traditional tapa, tortilla española is a perfect brunch dish & there are endless variations beyond the classic potatoes & onions version. Thin sliced Jamon Serrano is a natural. Another great choice is fried with steaming hot, thick Spanish hot chocolate to dip them in. Don’t forget to offer your guests a glass of sparkling Cava, or make Mimosas with organic Clementine Juice. Check out our wine pages for more ideas, including our new arrival: Basque alcoholic sidra. Scrambled Eggs with Ground Pork & Paprika White Asparagus Spears ¼ cup Spanish olive oil With Baby Clams in Green Pepper Mayonnaise 1 Onion chopped Here is a super-simple dish that combines very Spanish ingredients in 2 tbs Spanish Purple garlic a surprisingly delicious way: 1 lb Ground pork 2 tins White Asparagus Spears 2 tbs Hot Spanish pimentón 1 tbs Parsley, minced very, very fine 8 Eggs beaten ¼ cup Ybarra Salsa a la Pimenta Verde Heat oil, add onion & garlic & cook for a minute. 1 tin (118g) Albo Berberechos al Natural (baby clams) Then add ground pork & brown, breaking it up with a spatula, as it Drain the asparagus spears, pat dry with a paper towel & arrange the cooks. Add paprika, toss to incorporate. dry spears on a serving platter. Drain the Berberechos & rinse. Add beaten eggs. Cook until done. Combine the finely minced parsley with the Ybarra green pepper Menestra de Verduras with Dungeness Crab mayonnaise. Stir in the clams & spoon the mixture over the middle of Menestra (medley of vegetables) is a Navarran tradition. Here, we the platter of asparagus spears. add crab, but it can be omitted. Macedonia of Fresh Seasonal Fruit ¼ cup Spanish Olive Oil Fruit salad becomes Spanish when you dress it with membrillo , quince 1 tbs Spanish Purple garlic , & aged sherry solera vinegar. 2 tbs Flour 2 Firm Winter Pears, one green, one red skinned 1 cup Heavy Cream 2 Oranges, preferably Spanish Clementines 1 jar (660g) Ybarra Artichoke Hearts ½ lb Seedless Grapes 1 tin (345g) White Asparagus 2 tbs Quince Membrillo 1 jar (314 g) Piquillo Strips 2 tbs Aged Sherry Solera Vinegar ½# Dungeness Crab Meat ½ cup Bread Crumbs Core & cut the pears into chunks. Remove orange skins, slice Cook garlic in oil until soft & golden in a cazuela.. Stir in flour & cook crosswise & separate into segments, saving juice. Halve the grapes. for a minute then incorporate cream. When sauce thickes, stir in each Use the reserved orange juice to dilute the Membrillo adding vinegar of the vegetables & then the crab meat. Top with bread crumbs & to taste, depending on the natural sweetness of the fruit available. bake in 325º oven for 20 minutes. Toss & serve

s s NON-ALCOHOLIC BEVERAGE CHOICES FOR BRUNCH s s ORGANIC CLEMENTINE ORANGE JUICE: The flavor of this juice from Catalonia is incredibly fresh & tangy... $5.99 SIDRA (SPARKLING ): From in northern Spain... $2.99 SIESTA HERB TEAS FROM CARMENCITA: Tila (linden), manzanilla (camomile) & manzanilla con anís or with menta... $2.99 CHOCOLATE A LA TAZA: Make really thick hot chocolate just like they do in Spain... $4.99 s s CERAMIC TILES &MURALS s s Our latest container includes a half dozen new tile murals from Manises (Valencia), Spain to augment the ones already displayed in our stores. We mount the murals on foam board with white glue. By soaking in water, they can be removed from the foam board & permanently installed at your site. Alternatively, the foam board can be framed & then hung on the wall. Prices range from $100 to $500. The Spanish Table s MEXICO VIEJO s Page 5 s s CASA DE LIZA: Casa de Liza lies a short walk from the center of town on the steep hillside calle which runs up to the historic springs above El Parque around which San Miguel was founded, water making life there possible. In the days when San Miguel was built, first during the heyday of silver mining, then later as a center for tanning cowhides to export to Spain, houses were built to be large enough to keep within their walls horses for transportation if not all kinds of other sorts of livestock, from chickens to goats. At Casa Liza, the spacious grounds of one of these houses have been turned into lush gardens complete with goldfish ponds, bright green parrots, assorted tabby cats & an orchid house. Guests can go for a stroll without ever leaving the premises, enjoying the pampered bougainvillaeas with trunks as thick as the oldest vines in Rioja. At the perimeter of these gardens, are casitas for the guests. In the center is an open, airy kitchen where the help prepares breakfast. Slices of tropical fruits arrayed on a plate garnished with flower blossoms & hot, hand made corn tortillas served with scrambled eggs laced with chopped fresh red chiles. s s VEGETABLE SEEDS FROM SPAIN s s If you ever wanted to plant a Spanish vegetable garden, here is your chance! OVER 50 TYPES OF SPANISH VEGETABLE SEEDS: Calçotes, Piquillo peppers, padron peppers, guindilla peppers, berenjenas, cebollas Valenciano, tomate Montserrat, manzanilla, escarola, lechuga, fresas de bosque, calabacin, col, alcahofa, per pack... $2.99 s A TRUE CONFESSION s COCINA CON MICROONDAS: A lot of people ask us how we make the tortilla español we serve at our Seattle stores deli counter. We make it in the microwave. We use a recipe from this book. The book is in Spanish. If you want one it is... $14.99 COMO HACER ACEITE PREPARAR ACEITUNAS, Y EL OLIVO: Here is a lot of information, all en español, about starting from scratch with olives. If we sell enough of these books, maybe we could sell uncured olives in season?$12.99 COMO HACER SALAZONES, AHUMADOS Y EMBUTIDOS : How to make Spanish sausages written en español. Our bonus tips: 1) Start by feeding your piglet acorns, 2) It is never wise to give an animal you are going to eat a cute name... $12.99 TOUCAN PESTLES: From , the handle of these wood pestles is a bird. Perfect for mixing caipirinhas or mojitos! $10.99 s s BRAZILIAN KITCHEN CHICKENS s s In January, a bus load of Fancy Food Show attendees descended on Berkeley’s The Spanish Table as part of their Epicurean Excursion’s tour of six trend-setting East bay retailers. After circling the store, a bunch of them decided they just had to each buy one of our cute little Brazilian kitchen chickens. You should check out our new shipment of chicks gussied up in Easter colors: Jonquil Yellow, Pink Dawn, Hyacinth Blue & Spring Green. The perfect compliment to your Easter centerpiece! Let one bring the good luck into your kitchen, ours has brought into ours. 4 colors, 3 sizes... $10.00, $15.00 & $20.00 s s SILLAS s s FLAMENCO CHAIRS: When my wife I were in Sevilla last September for the Bienal of Flamenco, we happened to pass a store that sold hand-made, hand-painted, high-backed “flamenco chairs” with woven cane seats. We were wondering how we would ever get them back to the USA in one piece when we hit upon the idea of putting them in a container on top of the pallets of anchovy stuffed Ybarra olives. So we did just that, so now we have a few for sale in each of our stores... $100.00 s s CARMENCITA PAELLA KITS s PAELLA FOR 4 KIT: This best-seller is now back in stock in all our stores. A 4-5 serving carbon steel paella pan comes packed with enought rice & seasoning to make four servings of Paella... $20.00 NEW: THE ULTIMATE NOW: PORRONES IN SIX SIZES: You asked for BUTANO SET: Our paella pan supplier in Valencia, them, besides our big party porrones, we now stock the Garcima, has gone into their workshop to tinker with their small ones they bring sweet wine to you in after you dine in red legs set, adding a tray and two wheels to come up with a típico restaurant in Spain. Great pricing, plastic caps: a bolt-together butano for your patio. Introductory offer 1 liter (6) $10.99 includes a 42cm Paella Pan that will serve ten people easily! ¾ liter (6) $9.99 You just add the connector hose with regulator & propane ½ liter (6) $8.99 tank. ¼ liter (6) $6.99 Boxed... $129.00 c liter (12) $5.99 1/16th liter (24) $4.99 10% discount on a case (Parens are the quantity per case) Additional discount to the trade.

The Spanish TableNEWS FROMs MEXICO OUR VIEJO3 STORES s Page 6 s s

Garcima Wheeled Butano SANTA FE: Our newest store got a big welcome to New Mexico from Santa Fe New Mexican food columnist Poncho Epstein who devoted his entire column to The Spanish Table & from The Albuquerque Journal which put us on the front page with a color photo, as well as again on the following week’s business page. Both of the monthly foodie magazines, Local Flavor & La Cocinita also let their readers know about us. Probably no where is the Spanish past more present in the United States than in Santa Fe, New Mexico where it is celebrated every year at the annual Spanish Market, this year the weekend of July 26th-27th. SEATTLE: Seattle cookbook author Braiden Rex-Johnson has selected two recipes from The Spanish Table’s collection, Dungeness Crab Piquillo Peppers & Spanish Table Sangria for the 2nd Edition of her Pike Place Market Cookbook. Braiden used our recipes for Halibut Cheeks with Spicy Saffron- Garlic Oil and Dusty Olives to accompany her nostalgic article in the January issue of Seattle Homes and Lifestyles on Cooking with a Spanish Accent. As a student, Braiden spent a year living abroad with Conchita, a widow in Madrid, and Braiden has harbored a special fondness for & Paella ever since. BERKELEY: In the Spanish tradition of late dinners, I found myself behind the bar at Berkeley’s La Paz, ready to concoct various libations for a long awaited party. To my , our guests were the performers of the Juana Amaya & Farruquito show at Zellerbach Hall. Early hours in the morning came upon us & regardless of tired bodies (requests for ice-packs were numerous) the energy & intensity took over the room. Concert goers & groupies alike, circled together. Hands keeping the compás , óles & guapas coming from everywhere, these magnificent artists showed the true greatness of their talent. Time & space seem inconsequential when perfection is achieved & the dawn of that Sunday proved to be a witness of it. -Waldemar This spring Berkeley’s Café de la Paz will present five memorable flamenco dinner evenings with the Bay Area’s premier flamenca, Yaelisa. Each night will focus on Spanish wines specially selected by The Spanish Table wine manager, Andy Booth. The initial night of the series, April 5th will feature Flamenco Vivo recording artist Antonio de Malena from Jerez, Spain. The other dates are April 19th, May 9th, May 30th & June 14th. For more info, visit Cafedelapaz.net or call Café de la Paz at (510) 843-0662.

The Spanishs MEXICO Table VIEJO s Page 7 s s TERRACOTTA: Terracotta cookware is

SAVEUR m 64 used all over Mexico Viejo. The shapes are basic & timeless. With our Spanish-origin terracotta, you can be assured that the glazes meet EEU & USA standards for food safety. In fact, when SAVEUR followed The Frontera Grill’s, Rick Bayless on a Saturday morning shopping trip to Chicago’s historic Maxwell Street Market, for their cover story on Real Mexican in America, it was The Spanish Table that they listed as a source for the cazuelas used in the accompanying recipes (SAVEUR m36, July/Aug 1999). Subsequently, Rick Bayless has become one of our favorite customers, dancing up a storm with Berkeley manager Libby Connolly last November at the CIA’s annual World of Flavor weekend in Napa. 1. CAZUELAS: 32 cm/12" 4 qt $49.00 8cm/3" ¼ cup $ 1.99 10cm/4" ½ cup $ 2.49 12cm/4½” ¾ cup $ 2.99 14cm/5” 1 cup $ 3.49 15cm/6" 1½cups $ 3.99 17 cm/7" 2 cups $ 7.99 19 cm/7½“ 2¾cups $ 8.49 23 cm/9" 1½ qt $10.49 25 cm/10" 2 qts $10.99 28 cm/11" 2 ¾ qts $15.99 Cocote Olla 32 cm/12½” 4 qt $23.99 36 cm/14" 6 qt $36.00 40 cm/16" 8 qt $49.00 45 cm/18" 12 qt $70.00 3. CAZUELA WITH LID: 2. TERRACOTTA FLANERAS: Low profile cazuelas with routed lip for 1. SMALL: 2¼” tall, 3" wide, ¾ cup $2.99 matching lid. They are more 2. MEDIUM: 2½” x 4", 1¼ cup $3.99 expensive because the two pieces are 3. LARGE: 3" x 4½”, 2 cups $4.49 individually handmade: 4. EXTRA LARGE: 3½ x 5", 2½ cups $4.99 21 cm/8" 1 qt $23.99 26 cm/10" 1 ¾ qt $30.99 29 cm/11" 2 ½ qt $35.00 4. OLLA WITH LID: An Olla is a tall round pot with gently curved sides. It is considered the classic bean pot: 19 cm x 17 cm 10 cups $24.99 21 cm x 20 cm 19 cups $31.99 23 cm x 21 cm 22 cups $39.00 26 cm x 24 cm 28 cups $50.00

5. COCOTE WITH LID: A Cocote is a covered casserole, taller than a cazuela & with straighter sides than an Olla: 20 cm x 9 cm 2 qt $20.99 25 cm x 11 cm 3 qt $26.99 28 cm x 12 cm 4 qt $37.00 30 cm x 14 cm 6 ½ qt $49.00

The Spanish Table BERKELEY WINES s MEXICO VIEJO s Page 8 s s With the advent of spring, an excuse for a lazy late morning brunch is easy to find. These wines would pair well with the leisurely pace of any Iberian influenced brunch that comes to mind. ƒ ROSADO ƒ Boulevard sommelier John Lancaster recently told San Francisco Chronicle columnist Patrick J. Comiskey that dry rosé is the “most unjustly overlooked wine.” That is the same thing we told Patrick over tapas at Cesar last month. Here are three reasons we think you will agree: SUMARROCA ROSADO PENEDÉS - The New York Times called this the best rosado wine they have had from anywhere. It’s a blend of Tempranillo. Garnacha, Syrah & Merlot. Dry with stunning citrus fruit flavors & a hint of rhubarb... $10.99 EL COTO ROSADO, RIOJA - Tart, wild strawberries spring to mind with this refreshing rosado from Rioja... $9.99 RODREJO, JUMILLA - New at The Spanish Table in Berkeley. Crisp, hints of raspberries & cape gooseberries... $7.99 ƒ CAVA ƒ TORRE ORÍA BRUT RESERVE, UTIEL-REQUENA - This one of the few Cavas available from Utiel-Requena near Valencia. A refreshing bubbly with an enticingly spicy finish... $12.99 CAVA AVINYÓ, PENEDÉS - Light with abundant grapefruit notes. Parker gave this Cava 87 points. $10.99 PARXET 21 - From the winemaker who makes one of our favorite white wines, the complexity of flavors make this Cava an exceptional value. It positively bursts with citrus, pineapple & bright mineral flavors... $9.99 ƒ BLANCO ƒ GRINALDA, VINHO VERDE - A blend of Loureiro & Trajadura grapes, this is new to Berkeley. Bright & refreshing... $8.99 PORTAL DO FIDALGO ALVARINHO, VINHO VERDE - Grapefruit & Meyer lemon zest, a touch of nectarine & an exceptionally clean, bright finish... $14.99 PAZO DE BARRANTES, RIAS BAIXAS - Parker says of the current vintage that this is “one of the finest Spanish white wines” that he has tasted. Floral, with loads of apricot, citrus & a touch of almonds... $17.99 VIÑA MEIN, RIBEIRO - Libby paired this recently at Downtown Restaurant in Berkeley with their wood oven roasted Monterrey sardines & insisted we try it too. Made from a blend of traditional, local grapes of Galicia... $14.99 ƒ ANDY’S CHOICE PICKS ƒ Berkeley wine manager Andy Booth has managed to track down several wines that he enjoyed while living in Madrid & in the process stumbled upon some others that we should carry here at the Spanish Table. TERROSO DE 2000, DOURO - This is an extracurricular project for Luis Soares Duarte & João Roseira, the winemakers at The Spanish Table’s favorite independent port producer, Quinta do Infantado. The winemaking pair have definitely left their thumb prints on this tasty table wine. Stewed fruits, tight tannins & a firm finish. Pick up our lingüiça sausage to grill... $9.99 VALLADO 1998, DOURO - Lush, rich forest fruits predominate in this great value from Portugal’s Port region... $13.99 PAGO DE CARRAOVEJAS, RIBERA DEL DUERO - Smoky earth, blackberries & a deep lingering finish make a very enjoyable wine. I used to order this wine in Madrid where I paired it with everything from a tortilla con chorizo to veal from Ávila... $22.99 CHIVITE COLECCION 125 RESERVA 1995, NAVARRA - This is one of Andy’s very favorite wines. Deep, elegant & refined with flavors of tobacco, spicy cedar & rich smoky fruit. A Spanish wine critic, Rafael Garcia Santos, said you could easily mistake this for a 1st growth Medoc... $32.99 CORTES DE CIMA INCÓGNITO 2000, ALENTEJANO - This new wine was rated one of the “Top Ten Wine Discoveries” at Vinexpo in Bordeaux. As a result only 25 6-packs were allocated to California. We have three & think it well worth it. This wine is 100% Syrah & 100% flavor. Rich, ripe, ruby fruit cascades across the palate & then lingers long at the finish... $35.99 HACIENDA MONASTERIO RESERVA 1996, RIBERA DEL DUERO - A very limited production wine made by winemaker Peter Sisseck of Pingus fame. Heady aromas of melted chocolate, brewed coffee & black fruits. Full-bodied & chewy... $35.99 ƒ A SPECIAL RIOJA $99.99 SIX PACK ƒ From our selection of over 500 wines, Cavas, Sherries, Ports & Madeiras from Spain & Portugal, wine manager Andy Booth has focused on the Rioja region, selecting a 6 of his favorites. He picked a cross-section, spanning the gamut from traditional, older style wines, to some that were made for a more contemporary, international palate. The wines were aged at the wineries from two to seven years, giving you an opportunity to taste from five vintages. Each of the 6 pack come with information, tasting notes & food pairing ideas for each of the wines. Muga Prado Enea Gran Reserva 1995 - shelf price, $35.99 Baron de Oña1996 - shelf price, $17.99 Finca Valpiedra 1997 - shelf price, $22.99 Faustino de Crianza 1997 - shelf price, $12.99 Allende 1998 - shelf price, $18.99 Sierra Cosecha 2000 - shelf price, $9.99 Normally these wines would be $118.94, but Berkeley is offering a special price of $99.99 for the 6 pack. K JUSTO SARRIA’S BASQUE SIDRA WITH ALCOHOL IS ALSO AVAILABLE IN BERKELEY, $8.99 Wine Manager Andy Booth is preparing the wine lists for 5 nights of Flamenco Fever at Café De La Paz, April 5th -June 14th The Spanish Table SEATTLE WINES s MEXICO VIEJO s Page 9 s s Spring wine ... autumn wine ... I am a good companion. - Pablo Neruda, from El Vino s s BLANCO s s BLANCO NIEVA SAUVIGNON BLANC, RUEDA - This wine was a huge hit at a recent Iberian tasting where local restauranteurs were impressed by its focused aromas & intense ruby grapefruit, gooseberry & herb flavors. The perfect dinner partner for “Couscous-Stuffed Chicken with Olives & Preserved Lemons” from Joyce Goldstein’s inspired Saffron Shores... $10.99 MORGADIO ALBARIÑO, RIAS BAIXAS - Morgadio’s complex mineralilty & long finish make it a distinctive choice. Peach blossoms, honey, & a hint of wet stones flourish on the nose with juicy nectarine & tart green apple flavors. From the Northwest corner of Spain, Albariño’s pair beautifully with seafood--try pairing this one with alder-smoked salmon... $13.99 JOÃO PIRES MUSCAT, TERRAS DO SADO - This dry Muscat from Portugal has seductively musky floral aromas & is impressively versatile with food. Lean & brilliant, the elegant, perfumed nose is followed by green peach, spice & orange peel flavors. A wonderfully clean & cooling match for spicy Asian dishes... $10.99 QUINTA DOS ROQUES ENCRUZADO, DAO - On a culinary pilgrimage to Portland, Oregon, I (Catherine) ordered this single varietal wine to accompany some stellar dish of Clams & Lingüiça in citrus-flecked sherry broth at the clever wine bar, 750 ml (A cute name, no?) in the trendy Pearl District. Generous apricot, lemon balm, & savory herbal notes...so good, it had my fellow sojourner trying to distract me in order to swap glasses! $13.99 s s SPARKLING ROSADO s s CRISTALINO EXTRA BRUT ROSE, PENEDES -This new Cava had our staff buzzing about sparkling Rose’s! A fresh mouthful of chilled strawberry/watermelon from Pinot Noir & Tannat grapes. Steve’s pick for Easter Sunday, this would be a knockout brunch choice with Janet Mendel’s “Baked Eggs Flamenco” (recipe in My Kitchen in Spain) served in individual cazuelas...$6.99 s s TINTO s s CASTILLO LABASTIDA, RIOJA - LaBastida where have you been hiding? After a brief stint in French oak, this super-value Rioja is ripe with bright fruits, spicy cherry flavors, & a balanced firmness. Great on its own or for a pitcher of Sangria! $5.99 SEGADA VINHO TINTO, RIBATEJANO - A blend of Trincadeira & Castelão, this Portuguese wine is full of ripe red fruits & jammy raspberry flavors accompanied by floral rose & violet. Smooth & easy-going, this is twirl your spaghetti, pass me another slice of pepperoni, “no reservations required” wine... $7.99 LORIÑON CRIANZA, RIOJA - This graceful Rioja offers layers of red fruit that remind me of fresh strawberry preserves, cassis, & currants. Aged in plush American oak, Loriñon is silky smooth & shows off the traditional Rioja Alta style of elegant, well-balanced wines. Its warm bouquet would match well with saffron & garlic roasted chicken or white bean soup... $10.99 BORSAO TRES PICO TEMPRANILLO, CAMPO DE BORJA -Tres Picos gives Tempranillo a new world spin... Decadent & fun, from the dense black cherries & lavish framboise flavors to an almost opaque plummy hue. Hints of rose petals, anise, & black pepper & polished tannins add an exotic touch... $12.99 DOMINIO DE TARES MENCIA, BIERZO - A new favorite! Customers raved to me about this wine until I had to try it myself… From Bierzo (a region to watch), its quartz minerality comes from the region's hillside soils & Mencía grapes, a precursor to Cabernet Franc. Intense fruits, blackberry, & green olive flavors make for a mouth watering experience... $13.99 CAPÇANES COSTERS DEL GRAVET, TARRAGONA - Cultivated on the steep terraces of Catalunya, this wine is full of mature fruit & rich minerals. Seductively fruit-laden with cranberry, flint, thyme & leather accents. Robust, silky tannins, great balance & structure make this a stand-out wine in its price range. Exceptional with dry cured meats like Jamón Serrano... $14.99 s s DESSERT WINES s s LUSTAU EAST INDIA SHERRY, JEREZ - One of our most requested dessert wines, East India Sherry is a premium blend of Oloroso & Pedro Ximenez grapes, hence its beautiful caramel color. Remarkably smooth due to its unique maturation process, its sweet fig & hazelnuts flavors are balanced with a tangy citrus mid-palate, & a mocha finish. Think chocolate... $16.99 CASTA DIVA MUSCAT, ALICANTE -100% Moscatel Romano (Muscat of Alexandria) grown on Greco-Roman terraces overlooking the Mediterranean in the maritime microclimate of Alicante's Marina Alta. An elegant, ginger-spiced, honey-rich and tropically-intense nectar. Amazing with mango tart! $19.99

San Miguel de Allende, Gto, Mexico BASQUE HARD CIDER K ZAPIAIN SIDRA, BEREZIA - Picture yourself in a Sidrería in the Basque country, with wooden-beams & ham hung overhead, as waiters pour from above their heads and expect you to swallow in one huge gulp (somewhere just like the new downstairs room at Seattle’s The Harvest Vine). This sidra is imported by our good friend in Boise, Idaho, Justo Sarria, who once took The Spanish Table’s owner, Steve Winston and his wife, to dinner in Leiketio at his brother’s Basque cooking club. This traditional, very dry, hard cider is made from sweet & tart . As they say, “Sidra should never stay long in the glass!” $8.99 Join Catherine Reynolds, poet & Seattle Wine Manager, every Saturday from 2 pm-5 pm when she pours small tastes of 3 to 4 wines at our free tastings. Unfortunately, we are not licensed to taste wine in Berkeley, CA or to sell wine in Santa Fe, NM. The Spanish Table s MEXICO VIEJO s Page 10 s s A CABALLO: One morning, we took a taxi down Canal Street all the way to el estación del tren where we had an appointment with a local wrangler who waited for us in the shade of the lone tree on the San Miguel side of the tracks. We crossed the rails & rode out to the old adobe chapel in San Miguel Viejo, its facade freshly painted a deep, earthy red. We passed rustic casitas where children played in the yards surrounded by an assortment of rural livestock, burros, goats & chickens. Then we circled back, galloping around the lake through just plowed fields, skirting those already planted to sprouting corn. I soon noticed that there was nothing about this young man that did not please my wife. His warm smile, his endearing sense of humor, his heart-felt love of horses, not to mention the fact that he had just finished a stint working as a stunt-double in a movie starring Antonio Banderas as Poncho Villa, all endeared himself to her. So after a couple of hours when we had cantered back through a grove of cactus that grew higher than our heads, even mounted, as we were, on noble steeds, I was quick to play the gentleman, paying off the wrangler & inviting my wife to join me for lunch. s s COOKBOOKS s s PAELLA PAELLA: This new paperback covers our favorite dish in depth... $vv.95 THE AMAZING WORLD OF RICE, Marie Simmons: As the blurb on the jacket promises, “Pilafs, Paellas, Puddings & more..” Our Berkeley store manager, Libby Connolly, gets mentioned by name on the acknowlegements page because Marie, who writes the Healthy Cooking column for Bon Apetit Magazine is a Bay Area resident who shops at The Spanish Table for Bomba Paella Rice (which she lists in the glossary as well as citing The Spanish Table under sources in the index)... $!9.95 CLASSIC CUBAN CUISINE, A. G. GRAVETTE: Over 120 authentic & delicious recipes gathered during 4 years living & writing in Cuba. With profiles of Havana's main historical restaurants. Includes the history & usage of key Cuban ingredients...$18.95 s s WINE BOOKS s s WINES OF SPAIN, MITCHELL BEAZLEY POCKET GUIDE, JAN READ: This new edition has just been published, putting all the facts about Spanish wines right at your fingertips in this this easy-to-use volume... $14.95 s s BOOKS ABOUT MUSIC s s SONG OF THE OUTCASTS, ROBIN TOTTEN: This English Oxford scholar has lived in Spain & written extensively of Gypsy flamenco for El Olivo magazine over the past ten years. He is himself a musician & the book includes a 75 minute music CD plus black & white photographs... $19.95 DUENDE: A JOURNEY INTO THE HEART OF FLAMENCO, JASON WEBSTER: After having an ill-fated crush on a flamenca in Alicante, Jason moved to Madrid and dove deeply into the all night world of Madrid’s flamenco scene leading to a tour of Spain’s south with two gipsies. Here, he reflects on his experience & the dark soul of flamenco & on modern Spain... $23.95 ASTOR PIAZOLLA, A MEMOIR, NATALIO GORIN: The outgrowth of a series of frank interviews held in 1990, this book covers the life & loves of the composer who revolutionized Tango to the point that it became his own, introducing complexities that moved it from the dance studio to the Club... $22.95 s s TRAVEL TALES s s SNOWBALL ORANGES, A WINTER’S TALE ON A SPANISH ISLE, Peter Kerr: With his wife, Peter left the gloomy winters of Scotland for life on an orange farm in the hills of rural Majorca. Peter has a ribald sense of humor so some of his descriptions of how they bumbled their way through the usual cultural misunderstandings & malapropisms, had me in stitches. There have been a lot of books like this but I never get tired of reading another one as each provides insights into other cultures & other lives. They say if you want to get to know someone, travel with them. This is certainly true about sharing a person’s memories of their experiences in moving to a foreign home. In On Mexican Time (see the first page of this newsletter) , Tony Cohen comes across as slightly aloof, preferring to wander the streets of San Miguel Allende somewhat anonymously at dawn, soaking in the culture the way he would have soaked in a hot tub in Los Angeles while his wife, Masako, sounds like a folk-art shopaholic. Peter Kerr, on the other hand, seems to revel in recounting every tale that involves animal excrement... $22.95 NORTHERN SPAIN, THE COLLECTED TRAVELER: Distinguished writers, including Calvin Trillin, Penelope Casas, Tom Brokaw, Alistair Reid, Sally Schneider, Bruce Schoenfeld, Anya Von Bremzen, & Florence Fabricant, share insights into Northern Spain’s outstanding restaurants, unique landscape, & cultural treasures, including the Camino de ; the Guggenheim Bilbao; the tapas bars of San Sebastián, a city where cuisine is taken very seriously; the shrine of Covadonga, birthplace of Spain; the wine-growing district of & the less-traveled routes through the mountains & valleys of the Picos de Europa... $17.00 PAMPLONA: RUNNING THE BULLS, BARS AND BARRIOS IN DE SAN FERMÍN, RAY MOUTON: The Spanish Table’s customer, Phil Ross, has taken tours to the running of the bulls in Pamplona for ten years where he has permanently booked some of the best hotel rooms & balconeys (for tour info, see www.thescarletmacaw.com). Now his bull & bar buddy, Ray Mouton, has written this wonderful book about the San Fermín scene in Pamplona with great color photos... $24.95 s s KIDS BOOKS s s MIS PRIMERAS CANCIONES: Our import from Spain, let’s learn to sing in Spanish, with cassette tape... $19.99 The Spanish Table MUSIC s MEXICO VIEJO s Page 11 s s TEATRO ANGELA PERALTA: If you follow the steep streets upward, high above San Miguel de Allende is the Jardin Botánico just above the steep gorge, El Charco del Ingenio . Here, around a reservoir, grow gardens of cacti & other succulents which favor the semiarid terrain. There are extensive paths to stroll along the water & through the rocks & it is a good way to work up an appetite for lunch. Lunch is leisurely at an elegant table in the sun in one of the large courtyards hidden behind historic walls. Having spent the morning admiring cactus, one can dine on ensalada de nopales, cactus salad followed by the local specialty, chile nogada, a poblano chile filled with seasoned ground meat then topped with crema fresca sprinkled with pomogranate seeds. Or, a sopa seca of fideó noodles with ground chorizo. To top our lazy days off, there were lively flamenco performances at both Rincon de España & in Los Laureles, in a colonial courtyard where flamencas dance under the stars. Plus, while we were in town, there was a special treat because there was a big flamenco show on the stage of the historic Teatro Angela Peralta. + + THE MUSIC OF OLD MEXICO + + MEXICO, SU MÚSICA Y SUS CANCIONES: This brassy CD could have been recorded in a humble cantina at the end of a dusty road or under the arches across from El Jardin. It’s the kind of brassy, noisy music Frida Kahlo loved. Throw this CD on the stereo & throw a party or just cheer your whole house up while you tackle Spring cleaning... $12.99 LOLA BELTRÁN, ANTOLOGÍA: Two CDS filled with 30 songs garnered from the career of La Reina de la Música Ranchera. Lola hits a note, then she holds it what seems forever, her voice soaring & gliding like a golondrina at dusk... $14.99 A WORLD OF KIDS: MEXICO: This CD celebrates the traditional folk music of Mexico with an accompanying booklet aimed at introducing kids to a culture with different traditions than their own (we also stock the version with music from Spain)... $9.99 SAETAS: CANTE DE LA SEMANA SANTA ANDALUZA: No where is the past more present than during Easter week in Southern Spain. Saeta is the old Spanish-Andaluz word for arrow. A Saeta is a "street prayer" but its really an awful lot more than that! A seta is an arrow of emotion & faith launched into the air spontaneously while the floats (pasos) for are going down the street. It basically happens when a person is so full of emotion he or she bursts out with an improvised verse of faith about the suffering of Christ during the Passion. That person does not have to be a "pro" or amateur flamenco singer. It could be a housewife or an auto mechanic. The drum & bugle bands stop, the Paso or float is put down & everyone listens in respectful silence. There might be an ole or two afterwards, but no applause. Then the Paso & band start right back up... $19.99 SKETCHES OF SPAIN, MILES DAVIS: Saeta is the most haunting track on this album which was a favorite in my dorm when I was in college. The CD includes several tracks where Mile’s horn works over versions of Concierto De Aranjuez...... $14.99 JEREZ: FIESTA & CANTE JONDO: This Flamenco Vivo all gypsy album, was recorded as a group session with guitarist Moraito Chico. It includes vocal artistry by Antonio de Malena who will be appearing at Berkeley’s Café de la Paz on April 5th...$18.99 A TODA RUMBA (20 GRANDES EXITOS), LOS AMAYAS: Catalan rumba is party music. Liven up you life!... $17.99 HE VISTO POR SEVILLANAS, MARTITIO: Sevillanas are the folk-flamenco dance at every party in Andalucia... $17.99 UN OKUPA EN TO CORAZON, RAIMUNDO AMADOR: Ex Paco de Lucia collaborator & Pata Negra member...$19.99 BAGOAS NEGRAS: This album was recorded in aid of the huge ecological disaster off the coast of Galicia last year when the oil tanker Prestige foundered. Artists involved in contributing to the 19 tracks include Carlos Nuñez, Havia, & Susana Seivane. This is your chance to contribute a little to the clean up while getting a great introduction to contemporary Galician music.. $16.99 s s ALWAYS IN LOVE WITH THE BOLERO s s The bolero is said to have originated in Santiago de Cuba in 1885, when Pepe Sánchez wrote the song Tristezas. Boleros were a constant accompaniment on our trips to both Cuba & Puerto Rico as well as San Miguel de Allende. This music is a full moon on a warm night when you are very close to someone you love & desire. CHARLIE HADEN, GONZALO RUBALCABA, NOCTURN: The jazz bassist & the Cuban piano virtuoso plus drummer Ignacio Berroa take on the Bolero with its slow & romantic tempos. Some tracks also include vocalists Joe Lovano or David Sanchez, Pat Metheny's acoustic guitar & Uruguayan Federico Britos Ruiz on violin. Grammy award winning album... $17.99 CHAVELA VARGAS: If you saw the movie Frida, you must remember Chavela Vargas who sang La lorna live, on-screen in the movie which also featured a 40 year-old recording of her singing Paloma Negra. The liner notes to the soundtrack reveal that Costa Rican born Chavela was a friend of Diego Rivera & a very good friend of Frida Kahlo... $16.99 ANTOLOGÍA, TOÑA LA NEGRA: 2 CD set from one of the great voices of all time, Mexican Diva of the Bolero... $14.99 s s THE BEST CURRENT MOVIE SOUNDTRACK! s s FRIDA, MUSIC FROM THE MOTION PICTURE: Golden Globe “Best Soundtrack” & Oscar Nominee. Brazil’s Caetano Veloso, Costa Rican Chavela Vargas & a variety of great Mexican groups perform music composed by Elliott Goldenthal... $22.99 s s THINKING ABOUT ARGENTINA s s THE NEW TANGO, ASTOR PIAZZOLA & GARY BURTON: Piazzola was at the height of his composing career when he & vibraphonist Gary Burton performed at the Montreux Festival in this live recording. Piazzola’s monumental creativity fuses perfectly with the jazz sensibilities of Burton, they transgress musical boundaries for an explosion of very live tango... $14.99 LEON, MEXICO: Our flight arrived after dark & San Miguel de The Spanish Table Allende was an hour and a half drive away, so we spent our first night 1427 Western Ave in Mexico near the airport in Leon. Our hotel there was inaptly Seattle, WA 98101 branded a Howard Johnson in spite of the fact that it is a historic since 1995 building with rambling hallways at the very center of historic Leon. It’s front door opens onto the Plaza Principal which is linked to another plaza, Plaza de los Fundadores, where water cascades vigorously from a huge fountain held aloft on the back of stone lions. These plazas might be somewhere in Spain except that by the door of the cafes, women slap corn masa into tortillas & there is a ADDRESS SERVICES REQUESTED whiff of jalapeños en escabeche in the morning air along with the smell of hot coffee rising from the steaming pot in the street vendor’s two wheeled cart. But we are not in Spain. Leon lies at the center of what has been cattle country since the 16th century, so Levis, western boots & hats are the prevailing fashion statement as in New Mexico. The shops in the old arcades surrounding these plazas still have the feel that the shops around the plaza in Santa Fe had the first time I visited there as a boy. They are still principally for locals although racks of postcards hint that occasionally tourists may wander by with pesos bought with dollars burning a hole in their pocket. We were up early the morning we were there & cleanliness abounded, as the plazas were being hosed down & every shop was being vigorously swept & mopped. But even as they scrubbed, everyone took time to greet us as we passed by. So from the moment we arrived, we were charmed by the nobility, kindness & the Our other locations: politeness of the people of old Mexico. The Spanish Table, 1814 San Pablo, Ave, Berkeley, CA 94702 - Steve The Spanish Table, 109 N Guadalupe, Santa Fe, NM 87501 www.spanishtable.com

FLAMENCO APRONS: Cooking in style was never so easy! Now we have hand-sewn “flamenco aprons” with polka dots & ruffles. You know they are muy auténtico as they are assembled from remnants left over from making flamenco skirts... $20.00 SALMON & CARDO PAELLA 1 lb Salmon steak, trimmed & cubed. Reserve trimmings. 1 Spanish laurel (bay) leaf ½ tsp Pebrella 6 Green Peppercorns, rinsed ½ tbs Spanish Seasalt 6 cups Water ¼ cup Spanish Olive Oil ½ Onion chopped 4 cloves Garlic minced 2 Scallions (green onions) including green tops, sliced 1 jar Cardos (Cardoons), drained, liquid reserved, sliced lengthwise into “match sticks”. 2 cups Valencian Rice 25 grams Spanish Pine Nuts, toasted (Chinese pine nuts which have a dark spot near the tip, have less flavor) Serves 4 Trim the skin & de-bone the salmon, then cut it into cubes. Place the trimmings in a sauce pan with the laurel, Pebrella, green pepper corns, sea salt & the water. Bring to a boil, reduce heat and simmer. Pour olive oil into a 6 person/13½ inch Paella pan & heat. When hot, add onions. Saute until translucent. Add garlic. Continue to cook until garlic is soft. Stir in the green onion, pushing the vegetables to the rim of the pan leaving the center bare. Add the cubed salmon & brown. Place the liquid from the cardos in a six cup measuring cup & fill with strained fish stock. Add to Paella pan. Stir in rice. Cook until rice is done (20-25 minutes). During the last 15 minutes of cooking, the pan can be placed in a 350º degree oven if you need free up the stove top. While rice is cooking, toast pine nuts in a skillet until they start to brown. Sprinkle toasted pine nuts over the top of the rice. 88.5 KPLU: Jazz music, art & travel about Spain will come together for 88.5 KPLU listeners if they sign up for the stations Sketches of Spain tour, July 30th - August 2nd, starting at the Jazzlandia festival in San Sebastian and proceeding to Barcelona. Details at kplu.org. NEWSLETTERS: We mail newsletters free of charge to 12,000 customers in Northern California, New Mexico & Washington. Residents of other areas who are willing to pay $7.50 a year can order the newsletters at www.spanishtable.com. Due to a quirk in the website programming, you will not be charged for the newsletter but you will be charged $7.50 "shipping" when you "checkout." ¡Mil gracias! The Spanish Table stores will be closed Sunday, April 20th so our employees can spend Easter with their families