A Journey Through Southwestern Spain – April 17th 7 PM

This evening is a journey through the wilder countryside of Spain, where the rugged, oak-studded dehesas of Extremadura meet the sun-drenched, rolling olive groves of Andalusia. To the North of Cáceres, the oak-smoked Pimentón de la Vera brings a savory warmth to the traditional cuisine of the entire nation. Moving south to Jabugo, the landscape transforms into a managed forest of holm and cork oaks, where acorn-fed Iberian pigs roam freely, producing a ham that is the pinnacle of Spanish charcuterie. This earthy depth is balanced by the coastal brightness of Sanlúcar as well as the solera-aged Sherries of Jerez, where the saline tang of the Atlantic and the "liquid gold" of Ronda’s olive mills come together to celebrate centuries of traditional cuisine. From the creamy, wild-clover cheeses of Trujillo to the Guadalquivir’s cold mountain waters, every bite reflects a land where ancient Roman and Moorish traditions still nourish the modern table.