Join us for our Barcelona edition of our Sobremesa Fall / Winter 2020, a global dinner series by Sunday Suppers, hosted by Eva Dixon. Eva is a Creative Brand and Business Consultant and Experience Designer for lifestyle brands. She has produced culinary events for over decade and has worked with established titans and emerging talents. For more of her work, follow @evaisadixon. 

About the meal

This dinner series is entitled ‘Gōlde’—as these months are a time of transition and when we seek warmth. Naturally, gold is a transitional metal and in it’s purest form, bright, soft and a rich golden hue.

As we enter these seasons, we look to the sun and earth for nourishment and comfort. We imagine the warmth of the sun that awaits us and we create a sense of this feeling indoors. 

This meal is inspired by the healing properties of the color, and ingredients that both soothe and nourish your soul. Golden, Warming + Beautiful for the eye and the table. 

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Date: December 7th, 2019
Location: Barcelona, Spain
Dinner will be served at Barcelona's new lifestyle incubator for brand activations. 
Arrival: 8pm

Address details will be emailed to all guests 7 days before the dinner to maintain host’s privacy.

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MENU

Welcome Snack
Smoked Cheese + Pickled Fruit

Course One
Congee
turmeric, garlic chips, seven minute egg

Course Two
Market Panzanella
carrots, radish, bread, herbs

Course Three
Crispy Chicken
black garlic, olives, charred lemon

or

Cauliflower Steak*
black garlic, olives, charred lemon

On the table
Olive Oil Mashed Potatoes

Course Three
Apple Crostata
crème fraîche, pink salt 

*vegetarian / vegan / dairy free / gluten free alternative

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For Questions: email info@sunday-suppers.com

***Dietary restrictions will be accommodated with advanced notice.

**Each ticket includes one cooking class demonstration. For this meal, guests will be learning how to make the Pickled Fruit. 

*Please note that all tickets are non-refundable and in USD.

Sobremesa (n.)

— the time after a meal when the food is gone, but the conversation around the table continues.