We Gave ’em Something to Tapas-bout! Live From The Paramount – Barcelona, Spain! Recap

What a way to kick off this exciting new series! Around 200 participants signed in to travel through Barcelona with Mark Hahn, President of Harvest Moon Catering; Tomas Rahal, former chef at MasTapas, and current owner of Quality Pie; and David Gies, Professor of Spanish at the University of Virginia.

If you or a friend could not tune in live, click below to watch the entire live-streamed event!

We highly recommend you pay Chef Tomas a visit at Quality Pie for some delicious food! As a reminder, the $100 wine package deal is still available for purchase through Sunday, March 7 at Quality Pie. These wines will include Castell d’Age Cava “Anne Marie” Reserva Brut Nature 2017. Penedes, Cataluntya, Spain; Celler Jordi Llorens Trepat 2018. Conca de Barbera, Catalunya, Spain; and Primitivo Quiles Vermut Rojo 1 Liter. Alicante, Spain. This package deal can be purchased at Quality Pie Tuesday-Saturday from 8AM-3PM or through Quality Pie’s online store. Please note, this wine package is a separate purchase through Quality Pie. You cannot purchase through The Paramount. CLICK HERE to purchase.

In addition, Harvest Moon Catering is a great option if you are looking for a caterer! Currently, they are offering a special St. Patrick’s Day menu that looks delicious (homemade chocolate stout cupcakes anyone?!) CLICK HERE to order. For more information on Harvest Moon Catering and its offerings, CLICK HERE.
Thank you to everyone who reached out letting us know how much you enjoyed Sunday’s event! We love hearing from our participants and getting feedback. Below are just a few of the responses:

  • We thoroughly enjoyed the whole thing, except we see a big need for Smellevision. It must have smelled divine, but we had to imagine that part. What a super mini-vacation for us! Thanks for the invitation.”
  • Yesterday’s Paramount event was so fun! You are a master at these talks, great graphics! This encouraged me to give Tomas and Quality Pie a visit. Muchas gracias!
  • David, you did an excellent job of introducing politics, history, architecture and cuisine in a short amount of time and making it very colorful and engaging. It stirred my interest to learn more and I’m ready for a trip to the region!
  • Tomas, I “soaked up” your lessons regarding paella and its preparation, just like the rice soaks up the liquids in the dish! Also, the background and tips for preparing Spanish tortilla were helpful. Not that I will probably make it much at home because yours is excellent. I tasted lots of variations in Spain and don’t remember any of them being nearly as good.”

We had so much fun exploring Spain this past Sunday and hope you did as well! Have an idea for our next digital excursion? Let us know your suggestions for the next “Live From The Paramount” event by emailing us at info@theparamount.net.

Thank you to Rob Garland Photographers for these lovely images.

Sangria Recipe:

Two Bottles of dry red wine (any non-vintagetable wine or varietal will work, such as: Tempranillo, Garnacha, Gamay, Bobal, Mazuela, Graciano)
1 cup Spanish Vermouth
1 cup Brandy (E&J is fine)
1 cup white sugar
2 apples sliced
2 oranges sliced

Directions: Take sliced fruit, add sugar, vermouth, and brandy and let soak overnight. Add wine and stir well. Serve over ice in a tall rocks glass with fruit garnish.