Traditional tapas with a California twist
“Spanish cooking is rustic, lusty, and within it there’s so much regional diversity,” Sperling says. Making full use of the “amazing abundance” of Southern California produce and products, Sperling and executive chef Keith Phillips (Botanica, Rustic Canyon) developed 20-odd tapas, along with plated versions of a variety of Siesta Co. conservas. “Keith developed thoughtful versions of some classic dishes,” Sperling says, “along with others that are totally creative and not rooted in any specific Spanish dish, but still reference Spanish cuisine in beautiful ways.”
On the more traditional side, there’s a tortilla espanola made with Weiser potatoes, served with an aioli made out of the oil used to confit the potatoes. Pan con tomate is made with Bub & Grandma’s focaccia, and gildas feature Siesta Co.’s anchovies, natch. A wintry chicory salad features shaved persimmons, heaps of Manchego, and a decidedly “Spanish in spirit” membrillo vinaigrette. More substantial options include pardina lentils cooked with a sweet-and-savory mix of chorizo, Cuyama apples, and cider, topped with grilled morcilla; oversized head-on shrimp anointed with sobrassada-infused butter; and a hearty lamb loin served with mojo verde. Don’t miss dessert, including a featherweight almond cake with quince and cream.
Dining and Cooking