Monday, October 22, 2012 at 11:14AM
Chef James takes us to Northwest Spain this week with an inspired Spanish style seafood stew! Come by and savor the flavor medley when Escolar, Mussels, Chorizo, Piquillo Pepper and Tomato come together in a rich broth with Torrijas and Red Pepper Aioli. That’s right, I said Torrijas, the mouth watering golden fried bread that we can only describe as some kind of savory French Toast, hopped up Gallego style to sop up all that delicious broth. It’s a unique and wonderfully satisfying experience. Pairs magnificently with a glass of Rose, I might add. Seen left here, Mr. Jim H. enjoys a sneak preview. Don’t miss it!