Chef Katie Button Brings Tapas to #SaveurSuppers
Button cooks up a stellar supper with recipes from the Cúrate cookbook
Katie Button's meteoric rise through the restaurant ranks may have been quick, but nothing feels rushed about the way she runs a kitchen. The chef-owner of tapas bar Cúrate and The Nightbell, both in Asheville, North Carolina, quality-controls each dish as it makes its way through the assembly line, while her husband and front-of-house captain Felix Meana expedites finished plates to service.
Such was the scene at last night's installment of #SaveurSuppers, where Button presented recipes from the Cúrate cookbook to an intimate group of 25 journalists, PR professionals, TV personalities, and industry insiders. The evening started with a cocktail hour featuring wines from Lustau and the American Dry gin from Brooklyn's own Greenhook Ginsmiths, complemented by tonic from Fever Tree and paired with delightfully briny olive-and-anchovy banderillas and a creamy salt cod-and-potato spread. Mains moved from creamy mushroom soup with Idiazábal cheese to a hearty salad of wilted spinach with pine nuts and apple to canelones: beef, pork, and chicken liver encased in pasta rolls, smothered in béchamel, and browned in Manchego cheese—sliced and served tableside. Dessert came in the form of Spanish-style flan with oranges and polvorones, a traditional Marcona almond-based holiday cookie. Now that we have your attention, snag your copy of the Cúrate cookbook today to start making these spectacular Spanish recipes at home.