Join us for A Fall Journey Through Spain, an immersive five-course wine dinner hosted by Rob Rapp of Cutting Edge Selections. From the cool, coastal wines of the Basque Country to the rich, sun-soaked flavors of Andalucía, this dinner offers a taste of Spain’s regional diversity through thoughtful pairings and seasonal ingredients.

Chef Challis Hodge and the Conserva culinary team will present five courses, each inspired by a different region of Spain, paired with distinctive wines that reflect the terroir, tradition, and modern creativity shaping Spanish winemaking today.

Whether you are drawn to the fresh minerality of Txakolina or the deep, velvety notes of Priorat, this experience captures the essence of Spain in every glass and plate.

MENU

1 · Basque Coast
Trucha Ahumada con Alioli de Limón
Smoked trout with lemon aioli, pickled shallot, and olive oil toast
Mokoroa Getariako Txakolina Rosé (2024)
Basque Country | Hondarrabi Zuri, Hondarrabi Beltza

2 · Madrid Mountains
Sopa de Setas y Puerros
Wild mushroom and leek soup with thyme and olive oil crouton (v, gf)
Bernabeleva Camino de Navaherreros Blanco (2024)
Vinos de Madrid | Malvar, Macabeo, Albillo, Moscatel

3 · Aragón Heart
Pimientos Rellenos de Bacalao y Patata
Roasted piquillo peppers stuffed with salt cod and potato. (gf)
Alto Moncayo “Locos por el Vino” Barambán Edición Limitada (2021)
Campo de Borja | Garnacha, Tempranillo

4 · Catalan Highlands
Magret de Pato con Glaseado de Membrillo y Hierbas
Seared duck breast with quince and herb glaze, served with roasted fingerling potatoes. (gf)
Alvaro Palacios Camins del Priorat (2023)
Priorat | Garnacha, Samsó, Cabernet Sauvignon, Syrah

5 · Andalucía Sweet Finish
Pera Escalfada con Almendra y Caramelo de PX
Poached pear with almond crumble and Pedro Ximénez caramel. (v, gf)
Alvear Montilla-Moriles Cream (Pedro Ximénez)
Andalucía | Fortified Sherry

$90 per person (+ tax & gratuity)

*Bottles will be available for purchase following the event.