Fri March 27, 2015
Zeph’s One Stop Teams Up With Twisted Roots & Chef Brandon Miller To Celebrate National Paella Day
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ZEPH’S ONE STOP TEAMS UP WITH TWISTED ROOTS & CHEF BRANDON MILLER FOR NATIONAL PAELLA DAY
In Honor Of National Paella Day, on Friday, March 27th Zeph’s will hold a tasting of Twisted Roots wines as well as a paella demo by Chef Brandon Miller from Mundaka.
· The tasting will be held at 5:30 p.m. – 6:30 p.m.
· $10 per person tasting fee
· Twisted Roots will be pouring wine
Chef Brandon Miller will do a paella demo and offer samples.
About National Paella Day:
March 27 is National Paella Day. Not only is this dish rich in a multitude of flavorful ingredients, but paella is just bursting with a storied heritage as well. None of the three varieties are the same, so you'll have plenty to keep you occupied today. Originally created in Valencia on the east coast of Spain, it has been called Spain's national dish by non-residents, but proud Valencians refer to it as one of their main symbols. Varieties include Valenciana (no surprise there), de marisco (seafood), mixta (a mixture of meat and seafood) and vegetariana (vegetable).
Valencian paella typically combines short-grain white rice, chicken, rabbit, snails, butter beans, great northern beans, artichokes, tomatoes, rosemary, sweet paprika, saffron and garlic. Seafood, as you can guess, substitutes fresh fruits of the sea for the meat and beans. And somewhere down the line, people living outside of Valencia mixed the two recipes together, creating mixed paella.
Making paella involves toasting a layer of rice at the bottom of the giant paella pan over an open flame or burner. The name of the crisp rice that sticks to the bottom of the pan is socorrat.
For more information on events and special offers go to http://www.zephsonestop.com/ or call (831) 757-3947 to make a reservation today.
show less
In Honor Of National Paella Day, on Friday, March 27th Zeph’s will hold a tasting of Twisted Roots wines as well as a paella demo by Chef Brandon Miller from Mundaka.
· The tasting will be held at 5:30 p.m. – 6:30 p.m.
· $10 per person tasting fee
· Twisted Roots will be pouring wine
Chef Brandon Miller will do a paella demo and offer samples.
About National Paella Day:
March 27 is National Paella Day. Not only is this dish rich in a multitude of flavorful ingredients, but paella is just bursting with a storied heritage as well. None of the three varieties are the same, so you'll have plenty to keep you occupied today. Originally created in Valencia on the east coast of Spain, it has been called Spain's national dish by non-residents, but proud Valencians refer to it as one of their main symbols. Varieties include Valenciana (no surprise there), de marisco (seafood), mixta (a mixture of meat and seafood) and vegetariana (vegetable).
Valencian paella typically combines short-grain white rice, chicken, rabbit, snails, butter beans, great northern beans, artichokes, tomatoes, rosemary, sweet paprika, saffron and garlic. Seafood, as you can guess, substitutes fresh fruits of the sea for the meat and beans. And somewhere down the line, people living outside of Valencia mixed the two recipes together, creating mixed paella.
Making paella involves toasting a layer of rice at the bottom of the giant paella pan over an open flame or burner. The name of the crisp rice that sticks to the bottom of the pan is socorrat.
For more information on events and special offers go to http://www.zephsonestop.com/ or call (831) 757-3947 to make a reservation today.
ZEPH’S ONE STOP TEAMS UP WITH TWISTED ROOTS & CHEF BRANDON MILLER FOR NATIONAL PAELLA DAY
In Honor Of National Paella Day, on Friday, March 27th Zeph’s will hold a tasting of Twisted Roots wines as well as a paella demo by Chef Brandon Miller from Mundaka.
· The tasting will be held at 5:30 p.m. – 6:30 p.m.
· $10 per person tasting fee
· Twisted Roots will be pouring wine
Chef Brandon Miller will do a paella demo and offer samples.
About National Paella Day:
March 27 is National Paella Day. Not only is this dish rich in a multitude of flavorful ingredients, but paella is just bursting with a storied heritage as well. None of the three varieties are the same, so you'll have plenty to keep you occupied today. Originally created in Valencia on the east coast of Spain, it has been called Spain's national dish by non-residents, but proud Valencians refer to it as one of their main symbols. Varieties include Valenciana (no surprise there), de marisco (seafood), mixta (a mixture of meat and seafood) and vegetariana (vegetable).
Valencian paella typically combines short-grain white rice, chicken, rabbit, snails, butter beans, great northern beans, artichokes, tomatoes, rosemary, sweet paprika, saffron and garlic. Seafood, as you can guess, substitutes fresh fruits of the sea for the meat and beans. And somewhere down the line, people living outside of Valencia mixed the two recipes together, creating mixed paella.
Making paella involves toasting a layer of rice at the bottom of the giant paella pan over an open flame or burner. The name of the crisp rice that sticks to the bottom of the pan is socorrat.
For more information on events and special offers go to http://www.zephsonestop.com/ or call (831) 757-3947 to make a reservation today.
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In Honor Of National Paella Day, on Friday, March 27th Zeph’s will hold a tasting of Twisted Roots wines as well as a paella demo by Chef Brandon Miller from Mundaka.
· The tasting will be held at 5:30 p.m. – 6:30 p.m.
· $10 per person tasting fee
· Twisted Roots will be pouring wine
Chef Brandon Miller will do a paella demo and offer samples.
About National Paella Day:
March 27 is National Paella Day. Not only is this dish rich in a multitude of flavorful ingredients, but paella is just bursting with a storied heritage as well. None of the three varieties are the same, so you'll have plenty to keep you occupied today. Originally created in Valencia on the east coast of Spain, it has been called Spain's national dish by non-residents, but proud Valencians refer to it as one of their main symbols. Varieties include Valenciana (no surprise there), de marisco (seafood), mixta (a mixture of meat and seafood) and vegetariana (vegetable).
Valencian paella typically combines short-grain white rice, chicken, rabbit, snails, butter beans, great northern beans, artichokes, tomatoes, rosemary, sweet paprika, saffron and garlic. Seafood, as you can guess, substitutes fresh fruits of the sea for the meat and beans. And somewhere down the line, people living outside of Valencia mixed the two recipes together, creating mixed paella.
Making paella involves toasting a layer of rice at the bottom of the giant paella pan over an open flame or burner. The name of the crisp rice that sticks to the bottom of the pan is socorrat.
For more information on events and special offers go to http://www.zephsonestop.com/ or call (831) 757-3947 to make a reservation today.
show less
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Zephs 1 Stop
1366 S Main St, Salinas, CA 93901
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