Olé, San Antonio! Paella
11 a.m. - 12 p.m.
Culinary Institute of America
Spanish cuisine is known for its fresh produce and rich flavors. This class will feature one of the country’s most iconic dishes, paella, which incorporates a unique combination of textures and comes in many variations. Register now.
Monograph Series: Plancton
The Day of Plancton
10:30 a.m. - 11 p.m.
Plancton, as the Spaniards spell it, is new to the culinary scene, but it’s truly
Spanish. In fact, Spain is the only country that has the authorization to cultivate plancton. Its flavor is described “authentically like the sea.” The day starts with a short documentary, a lesson from an expert in plancton and a tasting activity. Our expert, Alberto Palomar, will talk about the origins of plancton, the process and the benefits. Discover this natural ingredient that chefs use to enhance the flavor of a dish. With its natural mineral-rich qualities, plancton could be the next big food trend. Larder and Sternewirth will be carrying tapas and dishes specifically designed to highlight this exclusive ingredient. Or find a seat at Supper’s table to experience Chef John Brand’s creative uses of plancton. There are multiple sessions and dining options throughout the day, so you can purchase tickets to one of the sessions here, or call Hotel Emma at (210) 448-8300 to reserve the dinner at Supper for $50.
Intercambio Dinner Series:
Chefs Julio Fernandez Quintero & Tim Rattray
A pillar of Olé, San Antonio is Gastronomy. As part of the programming this
summer, we invite exemplars of the Spanish culinary scene—from Michelin-starred to up-and-coming Market chefs—to participate in intercambios (exchanges) with their Pearl counterparts. Tim Rattray of The Granary hosts Julio Fernandez Quintero (Abantal in Seville), a leader in contemporary Andaluz cuisine that has earned him a Michelin star. Quientro and Rattray will co-create a prix fix menu with Spanish wine pairings for an exclusive number of guests. Please contact thegranarysa.com for reservations and details.
The Day of Conservas (Tinned Seafood)
10:30 a.m. - 11 p.m.
Hotel Emma - Gold Room
Discover the magnificent flavor packed in conservas (or “tinned seafood”).
Conservas are commonly found at a tapas bar or restaurant in Spain, and made
using only high-quality ingredients. The day starts with a short documentary, a
lesson from an expert, and ends with a tasting.Yolanda Comesaña will be our expert of the day. She works as Head of Exports at Conservas Cerqueira. She has over 20 years of experience in the conservas industry, promoting the culture of mussels, cockles and sardines to people all over the world. She believes in the discovery of new uses , possibilities and traditions for conservas. Larder and Sternewirth will be carrying tapas and dishes specifically designed to highlight this exclusive ingredient. Or find a seat at Supper’s table to experience Chef John Brand’s creative use of conservas. There are multiple sessions and dining options throughout the day, so you can purchase tickets to one of the sessions here, or call Hotel Emma at (210) 448-8300 to reserve the dinner at Supper for $50.
Luis Gallo & Chef Johnny Hernandez
6 – 9 p.m.
Join us as we transform The Stables at Pearl into a Spanish-inspired “tablao” to showcase dynamic entertainment and great culinary fare. Madrid is home to renowned flamenco tablao including Café de Chinitas and Casa Patas. Doors open at 6 p.m. and performance begins at 6:30 p.m. Tickets available via Ticketbud.
Taste Spain at Pearl
Every Tuesday during Olé, San Antonio, Pearl will embrace the Spanish tapa. With tapas flights and specially curated tapas menus (developed in partnership with visiting Spanish chefs), our culinary partners are keen to showcase the Summer of Spain. Check participating restaurants and bars for operating hours.
Spanish Sipping Thursdays:
Sip Spain at Pearl
Tour Pearl every Thursday evening during Olé, San Antonio and experience unique Spanish wines, cava sangrias, and sherries. And don’t miss our official drink of summer: the Spanish Gin Tonic (pronounced JIN-tonic). The Spanish have elevated the humble cocktail to an art form—complete with large format ice, Spanish gin, artistic presentation, and imaginative garnishes. Check participating restaurants and bars for operating hours.