Creative Mezze: 5-Course Supper Club with a Winemaker and Gelato Maestra
An Evening of Fire, Wine & Craft
An intimate five-course journey celebrating the art of open-flame cooking, paired with award-winning wines from Mas de l'Abundancia and concluding with artisanal gelato from Laboratorio Burgetti.
Hosted by curator Kevin Hawkins & chef Patrick Wardell, in collaboration with the Master Winemaker & Vineyard Owners of Mas de l’Abundancia; and Artisan Gelato Maestra, Sonia, of Laboratorio Burgetti.
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THE MENU:
The wine pairings: https://drive.google.com/file/d/1l8wUMWefz3XZWPTUT_g3t3z5FFtcvNaS/view?usp=drivesdk
First Course
Smoked Taleggio
Pan Apricot, Spring Vegetables & Rosemary Honey Dressing. Taleggio cheese, gently smoked over burning wood embers until soft and aromatic. Served with grilled seasonal vegetables and fresh apricots, finished with rosemary and Silvestre honey dressing. Accompanied by toasted sourdough.
Paired with De Calpino Garnatxa Blanca 2025 — A single-vineyard white from 1897 vines. Bright gold with tropical fruit, raw olive oil, and toasted almond. Silky, mineral-driven, and savoury with forest floor notes.
Second Course
Plank-Smoked BBQ Quail
Cider Vinegar Glaze, Toasted Almonds & Garden Herbs. Whole quail butterflied and grilled over open flame, brushed with a tangy cider vinegar glaze that caramelizes into the skin. Finished with toasted almonds for texture and a scattering of fresh garden herbs.
Paired with Navili Rosé 2025 — A fresh, food-friendly rosé made from Cabernet Sauvignon. Pale pink with floral notes of geranium and raspberry. Dry, lively, with sharp acidity and a clean finish.
Third Course
Asado Black Angus Short Rib of Beef
Black Angus short rib slow-cooked over wood and embers for several hours until tender and deeply caramelised. Finished with a classic spice rub before smoking, and served with charred leek, red pepper escalibada, blistered cherry tomatoes, and hazelnut pesto. Presented whole and carved at the table with garnishes served on shared platters — a generous, feast-style experience centred around the fire.
Paired with Abundància Red 2019 — A traditional Priorat-style blend of 60% Garnatxa and 40% Carinyena from 90+ year old vines. Cherry red with blackberry, fig, and balsamic notes of eucalyptus and thyme. Elegant tannin structure with emerging earthy complexity.
Fourth Course
Intermezzo: Vanilla Poached Pear with Blue Cheese Gelato
A palate-cleansing moment before dessert. Pear gently poached in vanilla until soft and aromatic, served warm to highlight its natural sweetness and delicate spice. Paired with Sonia’s handcrafted blue cheese gelato—a bold, savory-sweet balance that resets the palate and celebrates Italian mastery.
Fifth Course
Your Choice of Artisanal Gelato by Laboratorio Burgetti
Let’s get up and mingle with a selection of gelatos: dark chocolate with chili, millefeuille, or lemon with basil
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THE CHEF
Trained in renowned Irish Michelin-starred restaurants, Patrick Wardell worked under chefs Ross Lewis and Graham Neville before moving to London, where he specialised in wood-fired cooking alongside Brad McDonald at Shotgun.
He went on to open two acclaimed restaurants in Santiago, Chile, both centred on open-fire cuisine. Inspired by the Argentine asado tradition, Paddy founded Nómada to unite exceptional food, distinctive cooking methods, and a truly immersive dining experience.
THE WINE
Established in 1982 by the del Rio Mateu family but now owned by Ryan Vanderpol and Nikki Katsutani since 2024.
Mas de l'Abundància is a historic winery and estate in the D.O. Montsant region of Catalonia, Spain, known for producing artisanal wines like Abundància and Flvminis. They produce organic wines focusing on Garnatxa, Carinyena, + Cabernet Sauvignon.
THE GELATO
Burgetti is a family-owned & -operated gelateria based in Eixample. Run by Sonia Burgetti and her family, they focus on artisanal small-batch gelato made with, premium raw materials, with new flavors created daily.
They operate as a "laboratory" concept where visitors can often watch the production process, combining traditional techniques with creative flair and wild flavors.