The Reign (of) Spain is far from the Plain

Hello Foodies

According to many foodies Spanish cuisine is the most innovative around. (Our two French forks probably don't agree). On October 6th, we had the opportunity to test that theory at the James Beard House. Chef Javier Nuñez and other officials from the Castilla y León area of Spain introduced us to the culinary treasures of their region. Chef Nuñez has been taking León around the world, demonstrating his recipes using the products of the area to Tokyo, Copenhagen, London and now, New York.

The 7-course tasting menu included many of these products: bacalo (dried cod), chickpeas, goat cheese...don't fret...as simple as they sound in this list, Chef Nuñez brought them to new heights with his unique flavor combinations. Here's a run down of our menu:

• Roasted Peppers with octopus and shallots
• Sahagún Leeks Soup with marinated/smoked Trout and Quail Eggs
• Chickpeas with Quail and Foie Gras
• Cod with Cabbage and Arriero Garlic Bacon
• Carrilleral al Vino Prieto-Picado and Lentil Minestrone
• Valdeleon Cheese with Reinette Apples
• Chocolate Flan with Citrus

Your mouth should be watering by now. We relished it all but what actually blew our socks off was the "Rara Avis" wine from vintner Raúl Perez Pereira. The tastebuds tingle just thinking about it. We are on the hunt for it now - before the world discovers it. Unfortunately, that may not be long. We just found out that Robert Parker has discovered it -- and awarded it a 96. We think it is a 100. Another of Perez Pereira's wines, "Ultreia de Valtuille" was given a 99. Go forth and seek them out!

One little thing did bother us. The chef came out after the meal and spoke to all of us. It was, of course, in Spanish but there was no translator and no one at our table spoke Spanish. We hope that he enjoyed cooking the meal as much as we enjoyed eating it.

Enjoy!

The New York Forks