{"id":6455,"date":"2015-03-20T16:40:02","date_gmt":"2015-03-20T16:40:02","guid":{"rendered":"http:\/\/cardiffian.jomec.co.uk\/?p=6455"},"modified":"2015-03-20T16:40:02","modified_gmt":"2015-03-20T16:40:02","slug":"a-spring-of-spanish-flavour-as-the-onions-roast","status":"publish","type":"post","link":"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/2015\/03\/20\/a-spring-of-spanish-flavour-as-the-onions-roast\/","title":{"rendered":"A spring of Spanish flavour as the onions roast"},"content":{"rendered":"<p>Wales\u2019s love for leeks is well known, but it was the spring onion which was champion in Penarth this week.<br \/>\nBar 44 hosted their second Cal\u00e7otada festival and reporters Kirstie Smith and Bethan Perry went along to sample traditional Spanish celebration of the harvest of the cal\u00e7ot \u2013 a Catalan spring onion.<br \/>\n<figure id=\"attachment_6470\" aria-describedby=\"caption-attachment-6470\" style=\"width: 768px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/cardiffian.jomec.co.uk\/wp-content\/uploads\/2015\/03\/IMG_7662.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-6470 size-large\" src=\"http:\/\/cardiffian.jomec.co.uk\/wp-content\/uploads\/2015\/03\/IMG_7662-e1426868813510-768x1024.jpg\" alt=\"IMG_7662\" width=\"768\" height=\"1024\" \/><figcaption id=\"caption-attachment-6470\" class=\"wp-caption-text\"><noscript><img decoding=\"async\" class=\"wp-image-6470 size-large\" src=\"http:\/\/cardiffian.jomec.co.uk\/wp-content\/uploads\/2015\/03\/IMG_7662-e1426868813510-768x1024.jpg\" alt=\"IMG_7662\" width=\"768\" height=\"1024\" \/><\/noscript><\/a> The onions roast under hot, Spanish-inspired flames<\/figcaption><\/figure><br \/>\n&nbsp;<br \/>\nWood-charred cal\u00e7ots are notoriously messy to eat. As to get into the juicy centre, you have to peel and rip the outer layer off before dipping into a Romesco sauce. The sauce, with\u00a0just enough tomato to perfectly compliment the sweetness of the onion, manages to somehow get on the table, your hands and on the well-provided bibs.<br \/>\nStaff and customers alike seemed to delight in watching each other attempt to eat the traditional dish, avoiding eye contact as the rather obscene method gave most the giggles. And for those who managed to stay clean during the cal\u00e7ots, they did not escape the wine pouring.<br \/>\nA porron, a traditional drinking vessel of Catalonia, was given to customers for the wine pouring, which turned out to be the messiest and hardest task of the evening.<br \/>\n<figure id=\"attachment_6471\" aria-describedby=\"caption-attachment-6471\" style=\"width: 768px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/cardiffian.jomec.co.uk\/wp-content\/uploads\/2015\/03\/IMG_7676.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-6471 size-large\" src=\"http:\/\/cardiffian.jomec.co.uk\/wp-content\/uploads\/2015\/03\/IMG_7676-e1426868260693-768x1024.jpg\" alt=\"IMG_7676\" width=\"768\" height=\"1024\" \/><figcaption id=\"caption-attachment-6471\" class=\"wp-caption-text\"><noscript><img decoding=\"async\" class=\"wp-image-6471 size-large\" src=\"http:\/\/cardiffian.jomec.co.uk\/wp-content\/uploads\/2015\/03\/IMG_7676-e1426868260693-768x1024.jpg\" alt=\"IMG_7676\" width=\"768\" height=\"1024\" \/><\/noscript><\/a> A bib protects the Cardiffian&#8217;s Kirstie Smith from a wine-soaking<\/figcaption><\/figure><br \/>\n&nbsp;<br \/>\nWith the aim of managing to pour wine into your mouth, from a distance, diners attempted to straighten their arms as the liquor\u00a0flowed.\u00a0But most were left with wine dribbling down their chins and having to use their bibs to mop up the mess.<br \/>\nIn all of the excitement, one of our reporters managed to put her paper bib on top of the candle and the resulting fireball threatened to make the evening even smokier. Luckily, the staff were jolly and laughed off the incident with great humour.<br \/>\nThis friendly atmosphere made the small restaurant in Penarth feel like a traditional family gathering from Spain, despite the temperate difference.<br \/>\n<figure id=\"attachment_6473\" aria-describedby=\"caption-attachment-6473\" style=\"width: 768px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/cardiffian.jomec.co.uk\/wp-content\/uploads\/2015\/03\/IMG_7666.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-6473 size-large\" src=\"http:\/\/cardiffian.jomec.co.uk\/wp-content\/uploads\/2015\/03\/IMG_7666-e1426868394325-768x1024.jpg\" alt=\"IMG_7666\" width=\"768\" height=\"1024\" \/><figcaption id=\"caption-attachment-6473\" class=\"wp-caption-text\"><noscript><img decoding=\"async\" class=\"wp-image-6473 size-large\" src=\"http:\/\/cardiffian.jomec.co.uk\/wp-content\/uploads\/2015\/03\/IMG_7666-e1426868394325-768x1024.jpg\" alt=\"IMG_7666\" width=\"768\" height=\"1024\" \/><\/noscript><\/a> The atmosphere at Bar 44 gave a warm, traditional Spanish feel<\/figcaption><\/figure><br \/>\n&nbsp;<br \/>\nOwen Morgan, director of Bar 44, runs the chain with his brother. The two set up the business after falling in love with Spanish cuisine on holiday. He said: \u201cIt&#8217;s always great fun to celebrate with food and that&#8217;s what it&#8217;s all about.<br \/>\n&#8220;It is great that we can make a party out of a vegetable- it\u2019s what the Spanish do because they are so passionate about food.\u201d<br \/>\nMr Morgan prides himself on being able to provide authentic Spanish food, and imports a lot of his ingredients, including the evening\u2019s cal\u00e7ots, which were imported from Valls in Catalonia. Sam Evans, one of the women behind Cardiff\u2019s Hang Fire Smokehouse, also attended and said: \u201cWe\u2019re big fans of Bar 44 and love their tapas! It\u2019s great that their pushing the boundries of what a \u201cregular\u201d tapas joint is supposed to do, and bring these traditional Catalan celebrations to Wales.&#8221;<br \/>\n<figure id=\"attachment_6474\" aria-describedby=\"caption-attachment-6474\" style=\"width: 1024px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/cardiffian.jomec.co.uk\/wp-content\/uploads\/2015\/03\/SAM_0332.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-6474 size-large\" src=\"http:\/\/cardiffian.jomec.co.uk\/wp-content\/uploads\/2015\/03\/SAM_0332-1024x768.jpg\" alt=\"SAM_0332\" width=\"1024\" height=\"768\" \/><figcaption id=\"caption-attachment-6474\" class=\"wp-caption-text\"><noscript><img decoding=\"async\" class=\"wp-image-6474 size-large\" src=\"http:\/\/cardiffian.jomec.co.uk\/wp-content\/uploads\/2015\/03\/SAM_0332-1024x768.jpg\" alt=\"SAM_0332\" width=\"1024\" height=\"768\" \/><\/noscript><\/a> The food was plated to a fine aesthetic<\/figcaption><\/figure><br \/>\n&nbsp;<br \/>\nKirstie\u2019s View: The meal was all about trying new cuisine for me, I have never eaten spring onions and i was pleasantly surprised. The main and dessert were perfect and really showed off the food Spain has to offer. The evening was great fun for staff and diners and I would go again in a heart beat.<br \/>\nBeth\u2019s View: The food was delicious and I did not feel as if I had lost out in being vegetarian. The cal\u00e7ots were delicious and far too amusing to watch people eating. The entire evening was made by the atmosphere in Bar 44 with everyone laughing and joking, I have no hesitation in recommending the restaurant and the event to everyone.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wales\u2019s love for leeks is well known, but it was the spring onion which was champion in Penarth this week. Bar 44 hosted their second Cal\u00e7otada festival and reporters Kirstie Smith and Bethan Perry went along to sample traditional Spanish celebration of the harvest of the cal\u00e7ot \u2013 a Catalan spring onion. &nbsp; Wood-charred cal\u00e7ots are notoriously messy to eat. As to get into the juicy centre, you have to peel and rip the outer layer off before dipping into [&hellip;]<\/p>\n","protected":false},"author":248,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[],"coauthors":[],"class_list":["post-6455","post","type-post","status-publish","format-standard","hentry","category-featured"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>A spring of Spanish flavour as the onions roast - The Cardiffian<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cardiffjournalism.co.uk\/thecardiffian\/2015\/03\/20\/a-spring-of-spanish-flavour-as-the-onions-roast\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A spring of Spanish flavour as the onions roast - The Cardiffian\" \/>\n<meta property=\"og:description\" content=\"Wales\u2019s love for leeks is well known, but it was the spring onion which was champion in Penarth this week. Bar 44 hosted their second Cal\u00e7otada festival and reporters Kirstie Smith and Bethan Perry went along to sample traditional Spanish celebration of the harvest of the cal\u00e7ot \u2013 a Catalan spring onion. &nbsp; Wood-charred cal\u00e7ots are notoriously messy to eat. 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