Saturday, September 27, 2014

Vacation? About to? In the mood to enjoy the summer avluftning avlopp nights despite avluftning avl


Vacation? About to? In the mood to enjoy the summer avluftning avlopp nights despite avluftning avlopp being intensely working? I am not for depending intensive but since it is a time of music festivals few days ago I decided to give me a dinner show at the Castle Peralada (Girona). It was my first time. Festival and premiered La Parrilla del Castell, an outdoor buffet entertained with live music located in the grounds of this impressive building of the fourteenth century, shelter turn Peralada Casino, the only casino in the world tucked away in a castle. And when I say I do not mean buffet four salads, four meats, four fish and four desserts. I'm talking about 120 dishes to choose thematically divided each more appetizing.
The first encounter left me impressed. To see who was the handsome resisted avluftning avlopp the seafood table entry. Do not see the oysters, but they were. And sheepishly I prepared an entree with some of these wonderful seafood to which I added a few pieces of fresh cheese, a few pieces of sushi, a bite of salmon and tuna taquitos to harmonize well plate.
I resisted avluftning avlopp the myriad avluftning avlopp of snacks that are exposed to the various salads, small sausages, chops, cheeses, breads and dozens of casseroles that were offered. I have an explanation. I felt strongly attracted by well prepared dishes that claimed avluftning avlopp to be eaten. In other words, a little overwhelmed with such showcase opted for the easy option. I walked with a firm step towards avluftning avlopp the hot bar, I asked the cooks and I got escorted to the table with a green asparagus and citrus and pumpkin toast with melted brie cheese steak, the second part of the dinner.
There were desserts. Puddings, yogurts, pastries, creams, cream, jelly beans ... all so well arranged ... it turns out I ended up with a fabulous and refreshing pineapple kabobs, kiwi, strawberry avluftning avlopp and grape. avluftning avlopp I have another explanation. The evening was turning avluftning avlopp warm, the Tramuntana not blowing, the body asked me fruit and there it was. Not forgetting that the concerts do not expect and watch said 'put an end to dinner, baby' finished savoring the cava that accompanied avluftning avlopp it, a very clean, bright, avluftning avlopp tasty pink brut and above all, cool, very cool. As he drained the glass I found that Castillo Perelada created the first rosé cava from Spain, even when we called champagne. And that French producers got nervous and got the rest buscasen alternative names for its sparkling. In the Spanish case, DO Cava. Good story. And good product.
After dinner I went to listen to music to another part of the Cotton-namely Chill Out-without asking my song to the orchestra of the restaurant. Yes, yes, this is another attraction avluftning avlopp of La Parrilla del Castell. Diners can ask the assembly to touch and sing a particular tune, previously selected on the only letter in the restaurant. There are over 200 possible options. All big. If it gets you hungry avluftning avlopp you see reserving essential to enjoy these delicacies action. You can do until 25 August.
La Parrilla del Castell Sant Joan Castle Peralada, s / n. Peralada (Girona) Phone: 902 37 47 37/972 538 125 Hours buffet: Monday to Sunday from 20h. and until dawn. Price: 48 (VAT included)
Carme Gasull began in this world with Jordi Estadella in the program 'Word of mouth' avluftning avlopp COMRàdio. Today, share experiences avluftning avlopp on his blog (Entaulats), moderated presentations and cooking demonstrations at trade shows and conferences avluftning avlopp and advises gastronomic restaurants avluftning avlopp in communication and social networks.
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