The Marques de Caceres wine dinner is a perfect example of empowerment; manager Dave Simme and Chef Patrick Broadhead were given the go-ahead to “make it happen” and did they ever. I have never been to a wine dinner where authenticity ruled throughout. Dave worked diligently with wine consultant Taylor Case of Vineyard Brands who imports Marques de Caceres wines, choosing just the right wines. Taylor then arranged to fly Anne Vallejo marketing director for Marques de Caceres from Spain for this dinner.
With the wines decided on, the next step was all up to Broadhead. Keep in mind that Max’s Grille, the ever popular Mizner Park restaurant puts out well over 1000 meals daily, this is the base of Broadhead’s responsibility. Anyone who is willing to take on a specialty dinner on top of their already demanding tasks is a professional who truly loves what they do.
Each guest was greeted with a glass of Marques de Caceres, Rose, Rioja 2008. This reception wine was paired with a Spanish trio of appetizers: Bacalao Croquettas (salted codfish, yukon potatoes, garlic aioli) Spanish Crostini (jamon serrano, giant white beans, arugula) and Mini Empanadas (chicken, corn and onion tomato confit)
The first course was a tantalizing Sardine Escabeche served with onions, chilies, peppers and an olive oil toast. The wine paired with this course was the Marques de Caceres, White, Rioja, 2008.
The second course was an oven roasted Spanish Quail with a chorizo & quail egg stuffing with a black grape-verjus pan sauce paired with Marques de Caceres Reserva, Rioja, 2002.
The third course was a stuffed Piquillo Pepper with Spanish olives, served on a pearl onion soubise and topped with crispy shallots. The Marques de Caceres for this course was the Gran Reserva, Rioja, 2001
The fourth course was a wood-fired Lamb T-Bone served with morcilla sausage, romesco roasted squash, swiss chard and a salsa verde. The Marques de Caceres, MC Rioja, 2005 was served with this course.
And finally for dessert, an ever-so perfectly balanced pastry of sweet and savory was the Hazelnut and Roasted Pear Profiteroles with valdeon blue cheese and orange blossom honey. The Marques de Caceres, Satinela, Rioja, 2008 was perfectly paired and in balance with this course.
This dinner took each guest on a culinary journey to Rioja, it was tantalizing and exploratory. Broadhead loves what he does and does what he loves that is apparent in each and every dish he serves from his kitchen. 
