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 exceptional wines from Mas del Abundancia and concluding with award-winning gelato from Laboratorio Burgetti.
Hosted by Kevin Hawkins & chef Patrick Wardell, in collaboration with the Master Winemaker & Vineyard Owners of Mas del Abundancia; and Artisan Gelato Maestro, 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.
Second Course
Loimulohi Plank-Smoked Salmon Fennel, Orange & Radicchio Salad, Crème Fraîche & Fine Herbs
Cured salmon, lightly smoked on wooden planks beside the fire (loimulohi style), developing delicate smokiness while retaining its softness. Served with a fresh salad of fennel, orange, and radicchio, alongside crème fraîche and fine herbs. Characteristics: Clean smoke, saline depth, bright citrus acidity, bitter freshness, creamy balance Wine Pairing: Mas del Abundancia Selection
Third Course
Asado Lamb Shoulder Paletilla de Cordero
Charred Leek Salad, Anchovy Salsa Verde, Baby Potatoes & Shallots Lamb shoulders slowly cooked and smoked over the asado, hung over the fire for several hours to develop deep flavor and tenderness. Served with leeks cooked whole under coals paired with bacon fat, anchovy salsa verde, and baby potatoes with fresh shallots.
Fourth Course
Intermezzo
A palate-cleansing moment before dessert
Fifth Course
Vanilla Poached Pear with Artisanal Gelato Selection by Laboratorio Burgetti
Pear gently poached in vanilla until soft and aromatic, served warm to highlight its natural sweetness and delicate spice. Paired with a rotating selection of Sonia’s artisanal gelato — a celebration of craft and Italian mastery.
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MEET 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.