One of my fav Cardiff restaurants, Asador 44 are throwing the most Spanish cultural festival i’ve ever seen this April. The Catalans go nut’s for their Calcots during the seasonal window and chow down on bucketloads per capita during the months of January to April.
I was invited over to have a sneak preview of what’s to come for the event at Asador 44 last week.
Calcots if you’re not already acquainted are a cross between Wales most symbolic vegetable, the Leek and a spring onion. The calcots are piled on a grill or bbq, skin, mud an all and till charred and blistered. When the fire has done it’s magic it releases a sweetness like none that i’ve ever tasted in an onion.
The blackened Calcots are then wrapped in newspaper and plonked on a table of waiting and hungry guests for an onion fest like no other.
So how do you attack these charred, oniony mounds?
Take the Calcot by the green leaves in one hand and peel down the outer burnt skin until you get to the clean, steamed and juicy core. Pull off the roots at the bottom then continue to dunk the exposed flesh into fresh and nutty Romesco sauce. Be warned, this is a messy occasion but I love getting my fingers dirty and there’s the bib and plenty of napkins to wipe yourself clean.
Theres usually plenty of Cava at hand to cleans your mouth between calcots and tradition has it that back in Catalonia they make their way through more than two dozen per person during a sitting.
So on the event Asador are organising you get:
- Cava on arrival before tackling a plate of Calcots with romesco sauce
- main course of cider house sirloin and sausage
- Assortment of Catalan Cheeses
- A chance to perfect the art of Porron wine pouring (I failed miserably with most of it going up my nose!)
Price of the Fiesta de la Calcotada is £40 per person for a 12.30pm start making it the perfect afternoon team outing or networking with a twist (pull and dunk). We had a right laugh getting down and dirty with the calcots and poring the Porron but can’t promise there weren’t any innuendos flying around during the wine.
To book contact email@example.com or call 02920 020039