Antonio Ortuño

Pop-Up Dinners

Antonio Ortuño
Pop-Up Dinners

Pop-Up Dinner Tribute to Federico Garcia Lorca; Poet in New York

This is my menu tribute to Federico García Lorca with the most traditional recipes from Andalusia. He was born June 5, 1898, in Fuente Vaqueros, a small town a few miles from Granada.He is one of the most important Spanish poets and dramatists of the twentieth century. He was a student at Columbia University in 1929–30. Poet in New York is one of the most important books he produced, and certainly one of the most important books ever published about New York City. Indeed, it is a book that changed the direction of poetry in both Spain and the Americas, a path breaking and defining work of modern literature.

Menu

Entree: SALMOREJO Salmorejo is a cold, creamy tomato soup, originating in Córdoba, Spain. It is a simple pink-orange, summer soup made with tomatoes, bread, oil, garlic and vinegar, similar to gazpacho. Then, it is garnished with diced Spanish Serrano ham and hard-boiled eggs.

Appetizer 1: TORTILLA DE CAMARONES (FRIED SHRIMP CAKES). Tortilla de Camarones are exclusively found in the southern Spanish regions of Andalusia and are very common to see them served as a Tapa, especially in the bars and restaurants.

Appetizer 2: BAKED MUSHROOMS STUFFED WITH CARAMELIZED ONIONS AND RAISINS TOPPED WITH CRISPY HAM. The stuffed mushrooms are one of the most traditional Spanish appetizers in the south.

Main course: FISH BALLS IN SAUCE WITH CLAMS. If you like fish, this traditional Easter dish in the provinces of Andalusia is sure to become one of your favorites!.

Dessert: TOCINO DE CIELO. Tocino de Cielo is a dessert that is a tradition in Southern Spain. The name actually means Bacon from Heaven – although it contains no bacon – and there are a variety of stories that try to describe how the name came to be.


Pop-up Spain to Table at Dahlia Rosso restaurant. Tokyo (Japan).

MENU

APPETIZERS: Escalivada: Roasted Eggplant, Onion, Tomato, red Pepper with Olive Oil & Garlic. Patatas Bravas with Anchovies: Fried Potatoes, Alioli & Anchovies. Mussels in Escabeche: Mussels, Vinegar, Onion, Paprika & Garlic.

MAIN COURSE: Pollo al Ajillo: “Chicken Garlic” served with stuffed mushrooms topped with crispy Bacon.

DESSERT: Pan de Calatrava “Spanish Bread Pudding”.

『Spain to Table』が東京二子玉川に上陸! NYをベースとして活躍中のGarlic & Parsley'sのシェフ、アントニオ・オートゥノによるスペイン料理コース! 限定24名、一夜限り。このチャンスをお見逃しなく! ・前菜 「Escalivada」 ローストしたナス、オニオン、トマト、パプリカ、オリーブオイル、ガーリック 「Patatas Bravas with Anchovies」 ポテト、アリオリ(スペイン伝統のソース)&アンチョビ 「Sardinas in vinegar」 サーディン、ビネガー、オリーブオイル、パセリ&ガーリック ・メインディッシュ 「Pollo al Ajillo; Chicken Garlic served with stuffed mushrooms」 チキン、ガーリック、フレッシュパセリ、ビネガー、オリーブオイル、レーズン、ベーコン ・デザート 「Pan de Calatrava “Spanish Bread Pudding”」 スペイン伝統ブレッドプリン 日時 9月29日(火曜日) 19:00より 場所 「ダリア ロッソ」東京都世田谷区玉川3丁目11−1 料金 7000円 (ドリンク1杯付き) 予約受付は人数、アレルギーの有無、連絡先を明記の上、 shinobuozawa@gmail.com まで。 定員になり次第締め切らせていただきますのでご連絡はお早めに。 心よりお待ちしております。


Pop-up Tapas Dinner at the beautiful restaurant OAK in Brooklyn.

I cooked in this wonderful event seven delightful traditional recipes of Spain. I am pleased to share this event with the fabulous owners and sommeliers Paula Maia y Renato Sinitean who designed the wonderful Spanish wine pairings.

Seven Course Tapas Dinner Menu

SNACK: Manchego cheese with Membrillo and Olives. Pairing with Cava Brut Nature, Campos de Estels, Penedès.

TAPAS: Tosta of salt Cod with roasted Red Pepper, Garlic and Oil Olive. Pairing with Cava RJ, Penedes, Spain. Grilled Calamari with Salsa Verde Pairing with Viura/Verdejo, Tramoia, Castilla y Leon, Spain. Mussels in Vinaigrette. Pairing with Albariño, Campos de Celtas, Rias Baixas. Escalivada (Eggplant, Onion, Tomato and Red Pepper roasted with Garlic and Oil Olive). Pairing with Verdejo, Tramoia, Rueda, Spain. Potatoes with Aioli, Parsley and Anchovies. Pairing with Monastrell-Syrah, Campos de Risca, Jumilla. Chorizo in Cider. Pairing with Graciano, La Sorda, Rioja.

DESSERT: Pan de Calatrava “Spanish Bread Pudding”. Pairing with Moscatel, Sarda, Penedès


Pop-Up Dinner tasting menu “Flavors of the Mediterranean Breeze”. Harlem. NYC.

Travel through this 12 course tasting menu "Flavors of the Mediterranean Breeze” this a delightful culinary experience inspired by traditional recipes throughout the Mediterranean coast of Spain and the Balearic Islands in a beautiful house in Harlem.

Savor the diversity of local culture by sampling indigenous produce, seafood and products in heritage infused recipes with a contemporary touch without limits and without losing its purity. This dinner addresses all the nuances of the Mediterranean diet in its entirety - olive oil, cereals, legumes, vegetables, fish, dried fruits, nuts, meat, and of course - wine.

Menu

Welcome Tapa

- Duchess Potatoes with Menorcan Mayonnaise.

Tasting Menu

- Watermelon Gazpacho Pearls.

- Murcian Marinera with Russian salad and Anchovy.

- Crow of Tomato Salad with Bottarga.

- Chicken in Pepitoria.

- Sous-Vide confit cod with "pil pil" sauce and green Olives Tapenade.

- Grilled Leek with Orange cream, Leek leaf Chips, Orange zest and EVOO.

- Lobster stew, Menorca style.

- Stuffed Calamari with blood Sausages and Prawns with green sauce Aioli.

- Black Rice topped with sheet of Gelatine of Shrimp.

- Orange-glazed Pork Tenderloin on Organge Fluid Gel.

Dessert

- Extra Virgin Olive Oil Ice Cream, Almond Tuile & Tocino de Cielo (heavenly custard).


Almodovar’s Night. MoMa retrospective.

If you love the movies of Pedro Almodovar, enjoy the photos, menu, etc of my third thematic dinner in the great El Barrio’s Artspace PS109 in Harlem last November 20.

We celebrated with this Pop-Up Dinner “Almodovar’s Night” that the director Pedro Almodóvar had a retrospective in the MoMa from Nov 29 to Dec 17 of all his movies, beginning with his first film “Pepi, Luci, Bom, y otras chicas del montón (Pepi, Luci, Bom)” of 1980 and ending with his last film Julieta of 2016.

Had there been an Oscar for “best use of food in a film,” Pedro Almodóvar’s movies would surely win with the traditional recipes of Spain he used in almost all his filmography.

In this menu our guests enjoyed the most representative recipes of his movies.

Pedro Almodovar perpetually utilizes a consistent color palette in his films. I wanted to have the same atmosphere illuminating the table in each different moment of the dinner with red, blue, purple, yellow and blue.

MENU

APPETIZERS

Pisto Manchego served in Rosemary Olive Oil Tortas.

Movie: Átame (Tie Me Up! Tie Me Down!). 1990.

– Tortilla Española (Spanish Potato Omelette).

Movie: Volver (Return). 2006.

Wine

Finca Valdeguinea, Joven – 2015

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ENTREE

– Ham soup.

Movie: ¿Qué he hecho yo para merecer esto? (What Have I Done to Deserve This?). 1984.

Wine

Torres 5g Garnacha 2014

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MAIN COURSE

– Bacalao al Pil Pil (Cod in a Pil-Pil Sauce).

Movie: Pepi, Luci, Bom. 1980.

Wine

Chardonnay “Idrias,” Bodegas Sierra de Guara – 2014

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DESSERT

– Bizcocho Borracho (Cake drunk)

This is a typical dessert from his land, La Mancha, Spain, the region where Pedro Almodóvar was born.

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Show by Inma Heredia (actress, singer, flamenco dancer, comedienne and Voiceover Artist).


Pop-Up Dinner: Almodovar's Night, Brooklyn.

Had there been an Oscar for “best use of food in a film,” Pedro Almodóvar’s movies would surely win with the traditional recipes of Spain he used in almost all his filmography.

MENU

APPETIZERS

– Pisto Manchego.

Movie: Átame (Tie Me Up! Tie Me Down!). 1990.

– Tortilla Española (Spanish Potato Omelette).

Movie: Volver (Return). 2006.

ENTREE

– Ham soup.

Movie: ¿Qué he hecho yo para merecer esto? (What Have I Done to Deserve This?). 1984.

MAIN COURSE

– Bacalao al Pil Pil (Cod in a Pil-Pil Sauce).

Movie: Pepi, Luci, Bom. 1980.

DESSERT

– Bizcocho Borracho (Cake drunk)

This is a typical dessert from his land, La Mancha, Spain. The region where Pedro Almodóvar was born.