Annette and I enjoyed a wonderful Rioja winemaker dinner at the Spanish restaurant Joselito Casa de Comidas in Washington DC on Pennsylvania Ave SE.
The event was orchestrated by General Manger/ Sommelier Gustavo Iniesta, who worked for many years at Taberna Del Alabardero before joining Joselito Casa de Comidas.
Joselito Casa de Comidas is a bib Gourmand Michelin restaurant, owned and run by Javier Candon, who also owns and runs SER in Ballston.
Chef David Sierra, who is from Madrid, Spain, cooked in Spanish kitchens until
he moved to the US in 2009 to work at the Washington DC. location of Taberna del Alabardero. Locally, he has also cooked at Fiola Mare in Georgetown and SER Restaurant in Ballston.
Bodegas Altanza is a 300 hectare estate in Rioja Alta, founded in 1998. Their wines are made in a more modern style from 100% Tempranillo. Schneider`s on the Hill, a leading Washington DC retail store, imports the Bodegas Altanza wines directly.
The wines were presented by Altanza’s Export Director Alberto Anoz Varea and Terry Brown of Schneider's.
Invitation by Schneider's
We have partnered with Joselito Casa de Comidas, the acclaimed Spanish
restaurant, to bring you a gastronomic experience like no other.
Chef
David Sierra has prepared four delicious courses expertly paired by
Sommelier Gustavo Iniesta to complement the unique flavors of Bodegas
Altanza wines.
Altanza’s Export Director, Alberto Anoz Varea, will guide
you through each wine providing insight into the winemaking traditions
and terroir of Rioja.
Joselito Casa de Comidas
660 Pennsylvania Avenue Southeast
Washington, DC 20003
Thursday, April 20th at 6:30 pm
$120.00 per person (Taxes and gratuity included)
MENU
WELCOME Chupito de gazpacho andaluz
Cold tomato soup “gazpacho” shot
Brocheta de salpicon de mariscos
Shrimp, octopus, mussel and pepper & onions skewer
Endivia con brandada de Bacalao
Endive stuffed with cod brandade
Lealtanza Sauvignon Blanc 2021 ~ D.O.Ca. Rioja
FIRST COURSE Crema de puerros y almejas, huevas de salmon
Vichissoise with clams, salmon roe
Lealtanza Alma bohemia Rose 2021 ~ D.O.Ca. Rioja
SECOND COURSESalmon con salsa bearnesa y brócoli salteado
Salmon with bearnaise sauce, sauteed broccoli
Lealtanza Crianza 2018 ~ D.O.Ca. Rioja
Lealtanza Gran Reserva 2012 ~ D.O.Ca. Rioja
THIRD COURSEFilete de venado, patatas risoladas, reducción de moras
Venison Trip-tip, buttered potatoes, blackberries demi-glaze
Lealtanza Reserva Especial 2010 ~ D.O.Ca. Rioja
Lealtanza Reserva Artist Collection Velazquez 2011 ~ D.O.Ca. Rioja
FOURTH COURSE
Seleccion de quesos con su guarnición
Spanish cheese selection with garnish
UVA por UVA de Altanza 2019 ~ D.O.Ca. Rioja
Bodegas Altanza
Joselito Casa de Comidas: MICHELIN Guide’s Point Of View
Pull up a chair at this
intimate restaurant where portraits line the walls and everyone feels
like family. Joselito’s offers a spectrum of appealing Spanish favorites
that are doled out with extra love. In fact, this kitchen even
encourages you to order based on your appetite: go for the tapa portion
to sample a wide variety or commit to a larger portion if you’ve spent
the morning spinning.
These talented chefs aren’t forging a new path; instead, they’re
cooking only with the most top-notch ingredients and tender, loving
care. Start things off with the velvety smooth chicken liver terrine
before tucking in to the creamy delicious “pasta” topped with jumbo
crab, sea urchin, pimiento and shrimp. Finish with sopa de chocolate
blanco for a decadent treat.
Joselito Casa de Comidas: Washington Post
On my last trip to Spain, I sat down for lunch one day in Barcelona at 1
p.m. and didn’t leave until almost 5. Not every meal was like that, but
if there’s one thing I admire about the Spaniards, it’s the seriousness
with which they approach leisure, matters of the table included.
Whenever I want to relive that Iberian intensity here at home, I head to
this dignified yet easygoing oasis on the Hill. The black-and-white
dining room feels timeless, and I appreciate how the mirrors at the bar
are tilted so that even customers at the counter can appreciate the
collection of family photos on the walls. The hours take into account
that some people can eat lunch at 3 p.m., and the menu is mindful that
appetites vary, hence the three portion sizes of most dishes. Point just
about anywhere on the list and you’ll find something to like: smoked
fish, orange and onion tied with a mustard seed dressing, scarlet
peppers swollen with creamed spinach, winy lamb sweetbreads hit with
orange zest and scattered on a fluffy hedge of couscous. Every
neighborhood should be so lucky.
Javier Candon | Proprietor
Javier oversees front and back of the house operations at Joselito
Casa de Comidas. He has more than 20 years of experience with both
casual and fine dining establishments.
His previous experience includes international work with leading
hotels and world-renowned restaurants throughout Europe and the
Caribbean, including the Hotel Melia Sevilla, Taberna del Alabardero,
and Casa del Duque Vinoteca and Restaurant in Spain; Hotel Relais &
Chateau Mas D’Artiny in France; and the Hotel RIU Melao and RIU Palace
Macao in the Dominican Republic.
Javier graduated with honors from Europe’s prestigious Escuela
Superior de Hosteleria de Sevilla. A native of Spain, he is fluent in
Spanish, Portuguese, French, and English. When not at Joselito, Javier
is at his other restaurant, SER, in Arlington, VA. In his spare time, he
fervently watches Real Madrid games, cooks with his two children, and
enjoys beautiful meals with his wife Christiana.
David Sierra | Executive Chef
David was born in Madrid and at an early age discovered his passion
for the kitchen while cooking with his mother. He studied culinary arts
and spent ten years working in Spain alongside renowned chefs and
restaurants before making the journey to the United States in 2009.
During his time stateside, David has put his culinary skills to work
at several of DC’s most prestigious restaurants, including the classic
Spanish restaurant, Taberna del Alabardero, the critically acclaimed
Fiola Mare, and most recently, SER Restaurant in Arlington, VA.
At Joselito, David’s creative and imaginative personality comes to
life. By recalling the feelings and flavors he experiences in Spain, he
applies a unique, modern twist on some of the most traditional and
beloved Spanish recipes. He is passionate about serving guests only the
best and freshest ingredients that truly showcase the delectable
flavors of Spanish cuisine. David believes that the food he prepares is
a way of providing guests with a special look into his heritage and the
culture that treasures sharing wonderful meals with family and friends.
When David isn’t working, he loves exploring new restaurants,
visiting the beautiful Shenandoah Valley, and discovering quiet, serene
spots where he can escape from the noise and rigors of city life. He is
also is a big fan of rock classics like Queen and Led Zeppelin. Like a
true Spaniard, David believes that anytime is a good time to savor a
nice glass of red wine with family and friends.
Gustavo Iniesta | General Manager
Gustavo Iniesta was born in La Mancha Region of Spain and grew up in a
household that was passionate about food and wine. He became a
sommelier in 2003 when he graduated from the Chamber of Commerce in
Madrid.
Gustavo has an extensive background in fine dining and hospitality.
While in Spain, he worked with the prestigious Grupo Lezama from Taberna
del Alabardero in Madrid, as well as with the Michelin star Restaurant
Sant Pau in Barcelona under the tutelage of renown Chef Carme
Ruscalleda. He also held the position of Wine Director for a five star
hotel in Barcelona.
In 2007, Gustavo crossed the Atlantic to rejoin the Grupo Lezama in
Washington, DC, as Taberna del Alabardero’s Wine Director/Sommelier. In
that post, his wine list was awarded “Best Wine Program in the DMV”
from the Restaurant Association of Washington area in 2011.
Throughout Gustavo’s career, he has had the honor to work with well
known personalities in the wine industry including Carlos Falco, Robert
Parker, Pierre Lurton, Mariano Garcia, among others, as well with
notables from the political and social world in Madrid, Barcelona, and
Washington, DC. When Gustavo is not wining and dining Joselito's
guests, he enjoys wining and dining with his friends and family.
Bye-bye
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