Since last week was quite a busy one and my children had classes anyway, it wasn't until last Friday, the 28th September 2012, that we caught the tail-end of JC's Asturian Festival at Terry's 2º Piso (which festival ended Sunday the 30th). Having had a sneak peak at the Asturian menu the week before, Catha & I made sure to try more of the festival's featured dishes with the children. Niece, Nicole, and nephew, Zach, joined us, together with Nicole's friend, Leo (who, small world, turns out to be the son of my late IWFS co-member, Larry J. Cruz).
|Lorenzo, Zach, Joaqi, & Mauro.|
I knew from friends that the Anchoas de mi amiga Beatriz empapadas en puré de almendras al queso La Peral (“My friend Beatrice’s Anchovies drenched in Almond purée on La Peral cheese”) had been so in-demand that orders thereof were already being tightly rationed. Due to some persistence on my part, however, we were lucky enough to have six orders of this Asturian delight last night. Not too many people like, profess to like, and/or realize they like anchovies, yet the clamor for and rave reviews of these anchovies were simply overwhelming. JC apparently didn't anticipate that it would be that huge of a hit and, apparently, didn't import all that much of it, hence the rationing.
We had even more of these artisanal Cantabrian Sea anchovies in the form of Suspiros de Loarca (served atop rémoulade and a slice of tomato, drizzled with the finest olive oil). This dish focused more on the anchovies' natural flavors, and, so was more for hard-core anchovy aficionados, which I am, and, evidently, Leo is as well.
Naturally, with Asturian dishes, it would be foolishness not to have some Asturian sidra alongside. Thus, I ordered a continuous stream of the pride of Asturias, Casería Salvador de Obispo Tareco Sidra Natural - a fresh, light, vibrantly fruity, beer-reminiscent apple cider complexed with intriguing meaty, vaguely sanguine undertones.
Everyone loved the sidra, even my youngest, Joaqi. Despite my telling the children that we were having a special Asturian dinner at Terry's that night, they simply insisted that we order some of their old favorites as well, with which I ordered a bottle of the ever reliable Bodegas Olarra Otoñal Rosado. Those old favorites that the children insisted on were...
|Lorenzo's Fresh Oysters|
|Joaqi's Croquetas de Tres Quesos|
|Mauro's Gambas al Ajillo (photo by Nicole Server)|
|Everyone's favorite Morcilla on Piggyback|
|and the Asturian Stuffed Piquillos topped w/ Chorizo.|
|Catha, Nicole, & Leo|
|Zach, Joaqi, & Mauro|
|Cachopitos de Cecina y Queso de Cabra al Puré de Setas y Piquillo (Inspirado en Casa Telva y El Tendejón de Fernando)|
|Tortilla de Patatas Stuffed w/ La Peral Cheese|
|Baby Squid Stuffed w/ Bacalao Cream in Sea Urchin Caviar Sauce|
|Seafood Caldereta "Cudillero Style"|
|Rabo de Toro Cooked in Cabrales Concoction|
|No matter how much is ordered, the children always have space for dessert.|
|Carbayón (Almond Pastry Served w/ Natillas)|
|Another huge hit: Cabrales Ice Cream with Dauro Extra Virgin Olive Oil and Pedro Ximénez Grape Syrup on Frixuelos filled w/ Caramelized Apple Cream Flambéed w/ Salvador de Obispo Aged Apple Brandy|
|Rice Custard Carreño Style|
|Craft beer enthusiast, Chris Yambing, w/ friends from Juice.Ph & Rogue Magazine...|
|...and Miguel & Barbara Aboitiz with a table of friends.|
El Maestro, JC, dropped by later on coming from an Espa-Fil event and sat with us for a while for a chat. It goes without saying that we thoroughly enjoyed JC's Asturian Cuisine Festival. We had a fantastic meal and widened our gastronomic horizons in the process. What more could one reasonably want? Thanks, JC, for all the superb dishes. I know that many were clamoring for an extension of the festival, but, alas, the Asturian ingredients were already running low as it was, and JC would allow no substitution. Hopefully, he gets fresh stocks of the anchovies and chorizos de Tineo at least. In any event, until the next!