Round 1: bite size pieces of crispy Andalucian-style paella filled with smoked chicken, peas, and peppers, flavored with a saffron-garlic espuma and a chorizo-tomato sauce
Round 2: tiny white bean soup with scallions, black truffle oil, black truffles, and pancetta “dust”
Round 3: honey grilled pears with Fourme d’Ambert blue cheese resting beneath Pata Negra ham and local baby arugula, dressed with a mustard seed vinaigrette
Round 4: pork cheeks resting on a bed of barbecued black bean purée with garlicky greens, roasted peanut and lime emulsion, a local pineapple-poblano marmalade
Round 5: honey crisp apple streusel with blackberries and maple-walnut ice cream
Erik Travels 