San Diego Food & Travel

Food & Culture from San Diego to the Ends of the Earth

  • By Region
    • Africa
      • Ethiopia/Eritrea
      • Morocco
    • Americas
      • North America
        • USA
          • Regional American Cuisine
            • California
            • Southern
              • Cajun-Creole
              • Low Country
            • Mountain
          • Tailgate Food
        • Mexico
          • Baja
            • BajaMed/New Cuisine of Baja
        • Carribean
      • South American
        • Argentina
        • Brazil
    • Asia
      • China
      • Japan
      • Korea
      • Thailand
      • Vietnam
    • Europe
      • France
      • Germany
      • Italy
      • Poland
      • Spain
      • UK
    • Middle East
      • Afghanistan
      • Israel
    • Travel
      • USA
      • Europe
      • Middle East
  • History, Styles, Etc.
    • Culinary History
    • Modern Gastronomy
    • Slow Food
    • Fusion
    • Kosher
      • Kosher Fusion
    • Vegetarian
    • Fine Dining
    • Street Food
    • Comfort Food
    • Holiday Food
  • Publications
    • Articles
    • Reviews
    • San Diego CityBeat
      • The World Fare
    • L’Chaim San Diego Magazine
  • Recipes
  • News
  • Commentary
  • Other
    • Restaurant Reviews
      • San Diego
      • Baja
    • Food Truck Reviews
    • Market Reviews
    • Other
  • Video
  • Contact Me
    • About Michael A. Gardiner

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

February 15, 2016 MAG Leave a Comment

12744181_10156494261065527_4492973867464812734_n

© 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.

Gustaf and Ricardo 2

© 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.

Cervantes

 

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

 

News, Other, Restaurant Reviews, San Diego

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search

  • Email
  • Instagram
  • Twitter

Join the Mailing List

RECENT POSTS

  • MODERN KOSHER: Cookbook Cover Reveal
  • SAN DIEGO UNION-TRIBUNE: How Bánh Mì Stacks Up
  • WORLD FARE: The Taste of a New Generation
  • WORLD FARE: Delicious Opulence at Animae
  • SAN DIEGO UNION-TRIBUNE: Unrushed Rice

Tag Cloud

All Forked Up All Forked Up Podcast Anthony Bourdain Art of Spooning Badass Kosher Baja Baja California BajaMed ceviche CityBeat Convoy Convoy district Davin Waite Deckman's en El Mogor Eater San Diego Ensenada farm-to-table Hot Pot Javier Plascencia Kosher L'Chaim San Diego Magazine Mercy Baron Michael Gardiner Patrick Ponsaty Podcast Progression Magazine ramen rosarito San Diego San Diego CityBeat Sheen Fischer Sichuan Specialty Produce Specialty Produce Network Sushi tacos The Art of Spooning The World Fare THRILLIST Tijuana Valle de Guadalupe World Fare Wrench & Rodent Wrench & Rodent Seabasstropub Year-End Wrap Up

RECENT COMMENTS

  • mgardiner on SAN DIEGO RESTAURANT REVIEW: Lefty’s Chicago Pizzeria
  • Heather Baziotes on SAN DIEGO RESTAURANT REVIEW: Lefty’s Chicago Pizzeria
  • Top 10 Vietnamese Local Food on WORLD FARE: A different bowl of noodles at Mi Quang Mien Trung
  • M on The Most Expensive Seafood on the Rock: Percebes | Chorizo | Peas
  • mgardiner on BADASS KOSHER — Jewish Mexico: It’s not an Oxymoron

SD Food & Travel on Google+

------------------

©2020 San Diego Food & Travel · All Rights Reserved