The food was so fresh tasting and very good.
I could tell that you were passionate about your business and it came through in the quality of the food delivered.
I would definitely recommend your catering to someone that is looking and I am planning on going to Brickworks this summer for your paella!
Joel A Caruso
PwC Senior Associate.
March 16th 2017
If paella is an art, it’s a forgiving one. Chef José assured us that every paella dish tasted slightly different from the next. But the technique remains the same. Layers of flavours cooked into rice.
We settled next for Pimenton’s paella as it looked quite delicious simmering in their huge pans. It consisted of rice, mussels, chicken, shrimp, and squid. There was a unique smoky flavour to the dish with each element cooked to perfection. The seafood was fresh and added a new texture to each bite. I do also love when the shrimp comes unpeeled.
Other wonderful dishes I tasted include a hearty and gluten-free chicken, squid, shrimp and mussel paella from Pimenton ($6).
This dish silenced the room. Moments before, the room had buzzed with the chatter of a dozen food bloggers exchanging business cards, photo tips and twitter handles. When the ice cream arrived all you could hear was metal spoons scraping porcelain. Was the ice cream better than the paella? No. But it was unexpected. And it was far superior to the celebrity-chef version I’d had.
I expected to learn something. That was my only expectation. What I got was a full package. When I arrived, I was greeted by a very warm and hospitable man in a green and red chef's garb. At first I thought - Oh..it's Santa Clause, but then I figured out that the colours are a theme of the colours of peppers. Jose (as he's preferred to be called; as opposed to Chef) had a full table of appetizers ready for us.
I won a free cake! Jose, the nice owner of Pimenton a Spanish/Mediterranean Fine Food store, ran a contest that I entered and won! The cake was just coming out of the oven when I arrived Saturday afternoon, so it was perfect timing. I got a chance to peruse the beautiful store as Jose dusted the cake with powdered sugar.
We started the class then with a demo of how to make our dessert, best things first but you don’t get to eat until last because of preparation time : Ice Cream Turrón. The base of the ice cream was a simple vanilla custard and Chef José, who has worked as a pastry chef, did something so obvious that it made most of us gasp at the simple brilliance of it.
The night started off with a simple mix and mingle where delicious appetizers were served. Knowing dinner would be served a little late, Chef Arato took care of us with some nice Spanish app tapas. From flaky Phyllo Triangles to tasty tartlets, they were all fantastic. In fact, they have classes to that teach you how to make these Spanish tapas at home.
To ensure that we weren't salivating all over the paella ingredients, Chef Arato made sure we were well-fed right from the start with a couple plates of tapas. Good thing, because coming here from work I was starving and probably wouldn't have lasted an entire class!.
I love paella but have never attempted to make this iconic Spanish dish because I was afraid of not doing it justice. Chef Arato was a wonderful teacher whose ease with his students only equaled his mastery in the kitchen.