Sunday 12th January: As part of the Airbnb and Tripadvisor experiences, we are having a fun Sangria and Tapas Workshop with sangria wizard Kiki Rebel, for those of you who want to learn something new about Spanish gastronomy in a fun social setting.
Learn how to prepare 3 different types of sangria using fresh and locally sourced ingredients with Kiki. Of course you’ll drink what you make! Then I will present several tapas to accompany the sangria: Olives, “pan con tomate” (country style bread with tomato that we will make together), cured ham “jamon serrano” and Spanish cheese. We will share all of our classic and inventive sangria creations with tapas!
Friday 10th & Saturday 11th January: Guiriness Comedy is back for a special 2020 show in January, welcoming Damian Clark to the stage at Shamrock Barcelona and Wylie Brewery Sitges for a weekend of hilarious comedy.
Damian Clark is a household name in the UK and Ireland comedy circuit, with his latest show at the Ed Fringe winning him the People’s Champion Award. An aussie native but lovingly adopted by Ireland, Clark features regularly in Irish TV’s Republic of Telly and co-wrote I Dare Ya! to name a few. Damian Clark has an unwavering international audience, these shows are sure to sell out so make sure you buy your tickets now!
Saturday 21st December: It is the Christmas season and we would like to invite you to a special sit-down food and wine pairing, with a dinner fit for Dickens himself!
We will eat and learn our way through traditional Christmas cuisine, in good company with good wines, because “There is nothing in the world so irresistibly contagious as laughter and good humor.” -Charles Dickens, A Christmas Carol.
After a mulled wine and cheeseboard reception, the menu will be as follows:
Starter: Wine 1 with “Charitable soup” (vegetable broth)
Mains: Wine 2 with roast turkey and chestnut stuffing, gravy, apple sauce, mashed potato, seasonal roast veg (brussels sprouts, carrots and parsnips), yorkshire pudding
Dessert: Wine 3 with Christmas plum pudding or Mince Pie
WHEN: Saturday 21st December, 20.30h-23h COST: Earlybird price 30€ if prepaid by 13th December, 35€ after BOOK: Via the Internations event or Contact me
It’s the festive season and there is no better way to celebrate in Barcelona than toasting a glass of cava with friends. Or is there? At Uncorked Academy you can go one step further and become a Sabrage Connoisseur!
This fun, adrenaline packed workshop teaches you and your friends or colleagues how to decork a bottle of cava with one sweep of the sword. Of course you drink what you don’t spill.
You are guaranteed to have a blast! Cava pun intended. There are still a few dates left you can book a private event for your group. Contact me for more info!
Thursday 28th November: In collaboration with the Dinnernations group on Internations, I’m creating a Thanksgiving pairing menu at Uncorked Academy! This is a dinner supperclub style event (20.30-23h) where you can learn about Thanksgiving food & wine pairing with seasonal food, great wines in excellent company! Here’s the menu below, with vegan options available. Earlybird price 30€ if you book before 22nd Nov, and 35€ after that. Sign up for the Dinnernations event here or contact me.
Starter: Wine 1 with poached pear, hazelnut and roquefort salad
Saturday 23rd November: Do you love Thai too? Then join us for a special foodie collaboration with homechef Jent Za at Pure Thaicuisine. We are offering a delicious dinner pairing with four dishes from her authentic Thai recipes with four quality local wines. Enjoy excellent food in good company, with great wines of course, as you learn about pairing Thai food and wine. There are limited spots at the table so don’t miss out!
WHEN: Saturday 23rd November, 20.30h-23h WHERE: Uncorked Academy, C/Farell 12 bajos (BCN 08014) COST: 30€ includes 4 Thai dishes paired with 4 lovely wines MENU: Wine 1 with Deep fried Thai spring roll and corn cake WIne 2 with Tom Kha Gai (Chicken, mushroom & coconut soup) Wine 3 with Pad Krapao Gai Kai Dao (Stir fried chicken in Thai basil sauce, jasmine rice and fried egg) Wine 4 with Coconut ice cream and peanuts BOOK: Contact me to reserve your seats at the table!
Wednesday 20th November: We are pleased to present the first dinner collaboration with Jovanna from the Italian Kitchen Workshops. Enjoy four courses paired with quality local wines. Good company and food wines as always!
Sunday 17th November: There has been so much interest in sellers wanting to attend the next edition of the Girl Fashion & Flea Market at Uncorked Academy that I am running a competition on Instagram to raffle the next spots. Follow me on Instagram @uncorkedacademy to win a place, ten sellers max!
We are repeating this sustainable clothing buy/sell event for ladies to bring their stuff, buy and sell second hand and enjoy a glass of cava, of course. This event is open house for shoppers!
WHEN: Sunday 17th November 12-18h WHERE: Uncorked Academy, C/Farell 12 bajos (Metro Pl.Espanya or Hostafrancs, buses to Gran Via/Farell).
Saturday 16th November: Warm up the start of your Winter season with a cooking class! Tien from The Lush Kitchen will teach you Thai cooking, as we learn to make three authentic Thai dishes. If you love Asian cooking, this is a must. This is a relaxed and fun Saturday lunchtime class. We eat what we make in good company with good wine!
WHERE: Uncorked Academy, C/Farell 12, bajos (BCN 08014) WHEN: Saturday 16th November 12h-15.30h MENU: Learn to make three vegetarian Thai dishes (Menu TBC) paired with two local wines. PRICE: 40€ BOOK: Contact me to reserve your spot!
At Uncorked Academy we love Halloween and this year was no exception. My seasonal pairing menu uses Autumnal produce available in Barcelona and I had a lot of fun picking out the local Catalan wines to pair with the food. Guests arrived dressed for Halloween; those who didn’t come in costume were sent to the fancy dress box to pick something out. On the table, candles burned and flickered. We were ready for our Haunted House dinner pairing to commence!
First on the menu was a roast chestnut, fresh fig and feta cheese salad. I adapted a recipe I found online, to add feta instead of goats cheese, baby tomatoes and apple balsamic reduction to balance out the sweetness of the perfectly ripe figs and the chestnuts.
For this dish, I was looking for a light but nuanced red wine (like a Pinotage) and then chose a dark Syrah 100% rosé by Grau I Grau (D.O. Pla de Bages). The chilled rose makes a great accompaniment for the salad. Barrel aged and with cherry notes, it works with the roast chestnuts, compliments the figs and contrasts with the feta cheese. It has enough character to bring out each different flavour in the dish.
Something that I have been making at home every year for Halloween and it is so simple, I had to include Thai Pumpkin Soup as the next course. Roast squash and pumpkin is then sautéed with leek, garlic, ginger and lemongrass, with spices added and coconut milk, lime and coriander to finish.
Such an aromatic and lightly spicy soup pairs perfectly with a Riesling, but I wanted to try it with a wine that I have recently added to my bodega wine store. The Picapoll 100% wine by Cent Kat (D.O. Pla De Bages) with its zesty acidity and apricot apple aromas is my answer to a German Riesling, albeit with a little more body.
The main course needed to be meaty and wholesome, with nutty and mineral notes, as I had already decided on my Halloween wine for this dish: Red Bat by Pinord (D.O.Q. Priorat). This is a fruity blend of Garnatxa y Cariñena with four months of ageing and the body and minerality renowned for the region. This particular wine also donates proceeds to help protect the bats of Catalunya, and bats are one of the iconic symbols of Barcelona afterall!
I made a mushroom lentil nut roast full of gamey flavours and herbs, with a dollop of fresh romesco sauce on the side and some crisped kale. If you have never tried romesco (a favourite with Catalans) it is made using roasted tomatoes, peppers, garlic, hazelnuts and almonds which are ground into a pulp using a mortar and pestle. The result is a juicy tomato, garlic, nutty tomato paste and it worked remarkably well with the mushroom lentil roast, the kale and the Priorat wine. My guests agreed!
For dessert I had to go the traditional route. Being from Ireland I have long been used to apple pie for Halloween, nothing will ever take its place. So with stewed apple and a crumbly buttery pastry, the pie was served with cinnamon and vanilla infused cream (actually greek yoghurt) and a scattering of pomegranate.
In order to bring out the baked flavours and also the apple, I went with the Pares Balta Cava Brut (D.O. Penedes). The crisp bubbles are fantastic with anything creamy, and the toasted notes stood out a mile when combined with home made pie. Delicious!
The idea for this seasonal menu pairing was to cook healthy and satisfying food that is not difficult to make, with produce available for the season. I cannot event start to list the number of nutrients packed into the dinner, it was a veritable powerhouse of goodness.
I should also mention that although the dinner was not intended to be vegetarian or vegan, I felt inspired by the harvest and the season so the dishes were either entirely plant-based or with vegan options (salad without feta cheese added and stewed apple with chopped nuts, cinnamon and vegan ice cream).
The vegans who attended were delighted to be eating “real food” and not second-rate options to be found in many Barcelona restaurants. My normally-meat-eating diners were perfectly sated with the menu and impressed with the dinner.
During the evening we had a few macabre readings to add to the ambience. I had prepared (credits to Ryan) a series of short quotations from notable horror literature, plays or films.
The guests each found a quotation under their seat and took turns in reading out their text. The rest of the party had to guess the author and origin. For anyone looking for Halloween dinner party ideas this is a good conversation starter!
Halloween is not just for kids, it’s a great time to reconnect with the harvest season, with new people and with wine of course!