The perfect Tortilla Española

Chef Vidal demonstrates the art of the Tortilla Española!
Via The Daily Meal

La Mercè Festival (Barcelona)

Every year as September comes to a close, Barcelona holds its largest street party in honor of it’s Patron Saint, Mare de Deu de la Mercè.

The 5 full days of food and festivities are trumped only by the Correfocs,  fire runs, a Catalan tradition where villagers dressed as devils ward off evil spirits with music, dance and a dazzling display of light and fireworks.

Photo Credits (Via 500px)
1) Jordi Cohen
2) F. Antolín Hernández
3) Carlos Moreno
4) Jordi Palou
5) Albert Homs
6) Pep Casas
7) Inês Matos

la tomatina 2014

Today, on the streets of Buñol, 20,000+ residents and tourists will gather for an all out tomato war, hurling over 150,000 tomatoes (weighing over 90,000 pounds) at their closest friends and enemies.

We wish the revelers luck - we’ll be enjoying our tomatoes on grilled bread with garlic and Arbequina olive oil. To each his own!

Here’s a collection of art inspired by the battle to get you in the spirit!


Art By: 1) Pierre-Antoine Gilles  2) Melissa de Nobrega  3-5) Paige Behrens  6) Claire Jardin  7) Jordan Hoeft  8) Christian Gilbang  9) Julia Factor

the fleeting days of tomato season

With la Tomatina a few days away and the market’s abundance of summer produce, we’re a bit tomato crazy - but can you blame us?

From tiny vibrant yellow and red cherry tomatoes bursting with flavor to plump, deep purple, and juice-gorged heirlooms, we just can’t get our fill.

Here are some tomato-centric recipes to help you celebrate the last fleeting days of summer. Now get thee to the market!

We love the simplicity of this “recipe” from Food 52 calling for heirloom tomatoes and course sea salt. We also like that, if you don’t mind the mess, you could enjoy it on the way home from the market. 

Of course we’re partial to a good Gazpacho, a warm, oozy version of insalata caprese and of course anything resembling the beloved montado.

We’re pretty sure you won’t miss lettuce in this Gazpacho Panzanella Salad by Food 52. This recipe for Roasted Tomatoes and Onions on Toast will require a bit if slaving over a hot stove but they’re convinced the end will justify the means! Don’t fret we haven’t forgotten those with a sweet tooth; How Sweet it is brings you a recipe for Vanilla Cornmeal Crumb Cake with Candied Cherry Tomatoes - how sweet it is indeed!

Not sure what to do with your bruised tomatoes? Give them a little TLC with this recipe for Roasted Tomato Jam. If you can jar it and shelve it, perhaps you can carry summer all the way into winter.

A Day Trip to Stone Barns

Do you dream of starting your own farm? of being self sufficient and living off the land? Of gorgeous heirloom tomatoes and delicious sweet corn year round? We do!

We took a day trip to Stone Barns Center for Food and Agriculture, an
80­‐acre working farm in the Hudson River Valley, to see just what it takes to break ground on an urban farm.

A Visit to Park Güell

Photos by Karl Block

The Vineyards at Jean Leon

Photos by Karl Block

Fortifying a Spanish Tradition

We invite you to experience a classic aperitif tradition with our new line up of Spanish Vermouth (or Vermut if you’re Catalan), an aromatized, fortified wine flavored with various botanicals like roots, barks, flowers, seeds, herbs and spices.

Want to know more about the process of making vermouth and the botanicals used?  Pick up the NYTimes bestseller The Drunken Botanist for a garden tour of the liquor cabinet.

At Boqueia we’ve assembled a collection of Vermouths from the Basque and Catalan countrysides and serve them on the rocks with lemon & olive (for white vermouth) or orange (for red) and top them with a house-made seltzer from Brooklyn Seltzer Boys. Our DC location makes their own Seltzer in-house!


Vermouth Perucchi Blanco  & Vermouth Perucchi Gran Reserva

Founded in Barcelona in 1876, Casa Perucchi is the official purveyor of vermouth to the Spanish royal family. Handcrafted from mediterranean and Asian botanicals with many of the same casks and presses that have been in use since the 1800’s, these off dry vermouths deliver a complex bouquet rich in history.


Casa Mariol Vermut Negre

From the Catalan countryside, comes this harbinger of Barcelona’s trendy vermouth renaissance. Dark, off-dry and herbaceous, it’s perfect with a spritz of soda.

Atxa Vino Vermouth Tinto & Atxa Vino Vermouth Blanco

This Basque distillery has been producing vermouth from an old family recipe since 1831. The fresh floral white and herb-laced red make for great sipping.

Want to get the lingo just right? Say “fer un vermut” when you want “to do a vermouth”. And if you really want to order like a native Catalan, do so on a Saturday morning. This is a pre-lunch aperitif tradition in Spain, not a post dinner cocktail. However, we’ll take our “hora del vermut” pretty much anytime and during the summer this is the perfect way to start your evening.

Bourbon and Peaches

A Classic Pairing for a Sweet Summer Sangría


Step 1: The Bourbon-Peach Purée
• Fill a 2 quart container with peach wedges (the juicier the better!)
• Cover peaches in a mixture of ½ simple syrup and ½ bourbon
• Add ½ teaspoon vanilla extract
• Let the mixture sit overnight

Step 2: The next day (good things come to those who wait…)
• Pull a few peach wedges to be used later for garnish
• Purée the rest of the mixture

Step 3: Mix the following ingredients in a large container
• 2 bottles of white wine (a dry wine like Viura works perfectly)
• 1 Quart Bourbon-Peach Purée
• 16oz Orange Juice
• 8oz Lemon Juice
• 12oz Bourbon
• 12oz Triple Sec
Pour into a pitcher to serve and garnish glasses with a peach wedge…

Step 4: Enjoy!

Gazpacho de Sandía

Watermelon and tomato gazpacho with mint;
a summery twist on a classic cold soup

Serves 6

• 1 watermelon
• 1/2 green pepper
• 1/2 red bell pepper
• 2 garlic cloves
• 1 cucumber
• 2 slices of bread (remove the crust)
• 13 plum tomatoes
• Salt to taste
• 1 cup olive oil
• 1/2 cup sherry vinegar
• A few leaves of mint

• Blend all the ingredients except the mint in a blender until very smooth.
• Reserve the Gazpacho in the fridge
• Add a sprig of mint to infuse the flavor and remove 24 hours later

• Serve in water glasses with a garnish of 2 tbsp of small diced watermelon and a little mint chiffonade.