|
Jerez
2002
WEG
 
|
Spanish Tapas
July 28, 2002
Royal
Andalusian School of Equestrian Art
After my afternoon siesta, computer time and then it was after 9 p.m., time for dinner at the Tapas Bar. 9:30
p.m. and I am one of the first, with now all of the tables on the patio. It doesn't get dark until after 10 and the temperature was pleasant. A bbq grill was set up and a senior gentleman's sole job for the evening was to carefully grill fresh anchovies which were skewered on cane spits and fit into slots in front of the bank of coals. The fresh grilled anchovies were extremely popular. Couples old and young, families with infants and children
arrived between 10:30 and 11 p.m., filling every table.
I started dinner with queso (Mounted Cheese) which was a thick slab of yellow to red brown cheese cut into 9 squares served on a wooden board (mounted). It was aged and crumbly and delicious. Perfect with the chunks of bread. Next was stuffed mushrooms filled with bits of bacon, mild garlic, and
herbs in a wine olive oil sauce. Finally figured out "to the boots" - English description of many of the
menu choices. The tapas bar is "Bodega Las Botas" or "The Boots". Brocheta de Pollo a Las Botas -- Chicken to the boots -- came on its own service -- a blue willow plate on the bottom with the skewer of chicken, red and greeen peppers, onions and chunks of sausage and a lime hanging from a stand over the plate with a small sauce holder with a type of herbs in olive oil. No salt or pepper
on the table as everything is already seasoned in the kitchen. The chicken almost melted in my mouth -- it was so tender seasoned by the lime juice and the herbs in oil sauce. Spanish red wine was the perfect accompaniment. A small glass of Tio Pepe sherry ended the meal. Dinner was only 15 euros.
Families and couples ordered several or many choices all placed in the center of the table and shared family style. When the tables filled with customers, the two waiters were kept hopping. Inside one man's sole job was to carve paper thin slices of local ham - a specialty.
The leg of ham fit into its own special horizontal carving stand so that the
ham could be rotated to slice.
A leisurely stroll to the hotel and it was almost midnight. Set the alarm on the tv for 7 -- it worked but it was tempting to sleep in.
The buffet breakfast in the hotel is incredible. Eggs scrambled, hard boiled, and over easy; bacon, sausages, ham; six different dessert cakes all cut in
way too generous slices; the delicious chocolate mousse cake I had for dinner the first night; fresh squeezed orange juice is just one of several juice choices; cheeses, cold meats, fresh fruit including watermelon, honey dew and dark sweet cherries; cereals, breads, rolls, fresh tomato slices with herbs. Near the cold cuts was a plate of dark red cubes. I cut a tiny sliver having no clue what it might be. Thought it might be fish. When it turned out to be pureed jelled fruit maybe plums, I took a whole cube. Coffee is served with warmed milk. I just wasn't hungry enough after last night's dinner to do justice to the elaborate breakfast spread.
The hotel seems to be filled with tourists as most people have cameras.
Most shops and attractions including the Real Esuela Andaluza del Arte Ecuestre - Royal Andalusian School of Equestrian Art that performed at CHIO Aachen last year -- are closed on Sundays. Noon exhibitions are on Tuesdays, Thursdays and Fridays from July through October. Training sessions are open each weekday from 10 to 1.
The hotel has thick marble slab floors and walls. Pillars in the dining room are three foot square covered with thick slabs of rich red marble. The hotel rooms have carved solid wood doors and polished hardwood floors with marble floor in the bath. The secret to turning on the lights and electric outlets is to put your room key card in a special holder on the wall by the front door. First night, I tried every possible combination of turning on switches and even testing a European hair dryer in the outlets before having to ask at the front desk how to turn on the lights. The hotel is spotlessly clean with a delicate fresh flower fragrance. The room is very efficient with built in closet including ample shelves and drawers, a marble topped desk, phone with modem connection, television with built in alarm clock, double matted prints including one of a Pure Spanish horse on the wall.
Tomorrow visit to the Royal Andalusian School
and to the Chapin arena to check camera positions.
Royal Andalusian
School of Equestrian Art
|
™