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 COURSE
Salmon 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 COURSE
Filete 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
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 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 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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