Paul's Blog

Lobster Clambake Fireworks Benefit May 28

It’s that time of year again, when we gather all of our friends and great customers for a fabulous New England style Lobster Clambake!  This one of my favorite events as it reminds me of my childhood days growing up in the east – we used to do these all the time right on the beach. 

All of the profits are donated to the 2009 Coastside Fourth of July fireworks fund, supporting the only fireworks that occur here on the Coastside.  The Lobster Clambake begins outside on Thursday May 28th at 6:30 with wine tasting, passed appetizers, a raw bar, etc., and is just a really fun party.   Our huge wooden clambake steamer box is loaded up with Maine lobsters, fresh corn-on-the-cob, clams, red potatoes, and great Andouille sausage, and layered with special fresh lobster seaweed that we fly in from Maine. It’s covered with a burlap tarp and steams away while we enjoy the ocean, apps, wine and company.  It’s great later when it’s uncovered because all of the flavors meld together, and you get that smokey, salty seaside aroma – it’s fantastic.  

The clambake is dumped out into bowls and served family style.  It’s a feast – it starts with our New England Clam chowder and also includes coleslaw, dessert, etc – it’s a ton of food.  Then we have the live Charity Auction, which includes items donated from hotels, restaurants, wineries and businesses from all over the region – some great stuff to be had.  We hope to see you there! (You can find details on our website.)  

 

The Perfect Paella

Need to know how to make a perfect Paella?  We just completed our fifth Spanish Winetasting "Paella Dinner" at Sam's -- my good friend, Jose Luis Relinque did us the honor of joining our Executive Chef/Partner Lewis Rossman and his team as our guest chef.  Born in Seville and raised in Barcelona, Jose Luis is the Executive Chef/Owner of the critically acclaimed Iberia restaurant in Menlo Park.

This interactive event is a blast – Jose Luis set up three large Paella pans on stands in our Terrace room, overlooking the ocean. Our guests helped cook three different kinds of Paella under the masterful direction of Jose Luis, stirring religiously until the Paellas were perfect, while sipping Spanish cava.  Sam’s Executive Chef/Partner Lewis Rossman and his staff prepared great appetizers, and delicious, authentic tapas – Chorizo Bilbao (sausage) with a honey and sherry glaze, charred asparagus with romesco sauce and manchego and marcona almonds, braised calamari with corona beans, and anchovy fritto with lemon aioli and serrano ham bocadillo - wow!

Dessert was a masterpiece by our sous chef Simone, who combined the top Spanish dessert ingredients to create an apple custard tart with almond cream and cinnamon. The wines were also a great match with the meal.

Be sure to stop by and try Iberia restaurant if you are in the area – it’s an authentic, and very charming restaurant with some of the best Spanish food on the West Coast.  The dining room inside is colorful and romantic, as is the cozy bar de tapas near the wood-burning fire.  Our favorite is the outside patio garden, with is large and shaded by a huge old Oak tree.  Jose Luis also has one of the larges Spanish wine collections in the United States (a 15,000 bottle collection), and won the prestigious Wine Spectator Magazine's Award of Excellence.

Stay tuned for our next Paella dinner, and check out the photos!