Barrel Smoker V: The Paella Edition features Chefs Ricardo Heredia and Carlos Cervantes

© Rob Forsythe of photog-rob.com

There’s something sexy about paella.  Maybe it is the way the ingredients of this  Spanish national dish join:  rice, vegetables and proteins all tied together by luscious extra virgin olive oil and silky saffron.  And no paella achieves its full potential without one more ingredient:  smoke. Classic paella is made in a purpose-built pan in the open over fire.

© Rob Forsythe of photog-rob.com

And it is with that in mind that the fifth iteration of the Barrel Smoker Dinner Series and will, of course, feature Gustaf Ander Rooth’s innovative iQ Barrel Smokers as the provider of that key ingredient in this, the Paella Edition.

 

In addition to Chef/Artist/Artisan/Impressario Rooth the night’s victuals will be provided  by two-time World Food Champion Ricardo Heredia along with Carlos S. Cervantes of Paellas Villa de Cervantes , a true Paella Master.  The dinner will also feature superb Baja wines by Lomita and Villa Montefiori/Paoloni Wines and Baja craft beer by Cerveceria Agua Mala.  And special for this 5th edition will be a pre-opening preview of the art exhibition “Glossed Over” by artist Daphne Hill, who will be in attendance.

Feb 18th, 6-9pm
Price: $75 USD (includes food, wine, beer and entertainment)
Tickets: https://barrelsmokerdinner5.eventbrite.com/

Program:
6-7:30 p.m. “Glossed Over” Pre-Opening/Oyster & Raw Bar by Ricardo Heredia
7:30-9 p.m. Smoked Paella Extravaganza by Carlos S. Cervantes