Philip and I want to thank you for making our annual wine tasting event a huge success. The tapas you created were outstanding, unique and delicious. Your presentation of each dish with an explanation of the ingredients and preparation was fascinating. The highlight of the evening was watching you prepare the paella out on the deck. With everyone gathered around you expertly described the history and process of creating paella and the end result was delectable. Throughout the evening people raved about the food, the presentation in the small paella pans, and the expert descriptions. Azafron did a marvelous job and upheld our tradition of creating a fun and novel party. Philip would love to have the scallop recipe if you're giving it out!

Shanon Lynch and Philip Blanchett

Once again the event of the year has come and gone and we are glad to say, WE WERE THERE!!!!!! This year the wines and food of Spain took center stage. Along with this first glass of sparkling wine, the Tapas started to be served with cuisine by Benjamin Hodgetts of Azafron catering. I loved his card which reads "tapas and paella for 10 to 10,000!" and he's the chef that can do it.

The first tapas served were Star Anise Marinated Olives, Rosemary Roasted Marcona Almonds with Spanish Grey Salt. A wonderful pairing. I had to laugh at myself later as Ben offered me a small paella pan with my tapas and I took one nut and he replied "This whole pan is for you." OK, so I am now into TAPAS! I get my own pan!!!!

Next we were treated to Manchego Cheese, a medium-hard raw sheep's milk cheese that was aged a full 12 months unlike this brand of cheese that is sold in most stores which is only aged 3 months. Vega Sindoa Tempranillo/Merlot Blend - Navarro 2004 and Alaia Tinto -Vino de la Tierra de Castello Leon 2002. The Merlot Blend was nice but the Alaia Tinto was perfect with this aged cheese.

The Tapas continued and Benjamin moved his cooking show to the deck where he had the neatest cooking setup. Chuck and I marveled at this propane spiral cooking setup that lighted up the evening sky. For the First Plate course, a large pan appeared and soon the Seared Grande Scallops in Saffron with Spanish Pesto were warming up.

Now we had worked our way up to the Main Plate - PAELLA ala Valencia and it was going to take some time for Benjamin to create it. The guests moved outside and watched him do his thing. He started out with using the drippings in the paella pan from the scallops which gave this next dish a distinct advantage from the beginning. Cooking up ingredients of chorizo sausage, smoked Spanish paprika and rice in a flavorful shrimp stock, he adds the shell fish and the secret ingredient - Saffron. Saffron adds the smell, spice and beautiful yellow/orange color. This delightful but very expensive spice comes from the old world plant, Crocus Sativus from which the orange stigmas are harvested. With the shellfish popping open, John had decanted and aerated two special reds. Les Sentius Priorato - Priorat 2002 and Finca Sandoval Manchuela - Manchuela 2003. It's hard to say which one we liked best but sampled both.

We found it difficult to remove ourselves from the deck and the stars above us. The 5th Ann;ual Wine Extravaganza (Wines and Tapas of Spain) was an event to remember for years to come.

BUENOS NOCHES AND ADIOS!!!! Sheila Jack Crabill

Azafron was an essential element of our wedding. What I thought would just be a meal turned into a spectacle our guests were amazed at. For hours, it seemed, people hovered around the 4 foot pan, and chef as he concocted an amazing dish -- to feed 100 people no less. The artistic nature Azafron added to the creation of Paella for 100 is something our friends and family fondly bring up in conversation to this day.

Thanks!
Noah and Emily Moss

I've had a few occasions now to experience Azafron catering's paella and tapas and can honestly say that the smells and flavor were amazing. It reminded me of festivals from when I lived in Spain (only everyone was speaking English). Paella is also a great dish for large groups and the open air cooking allows everyone the full experience from preparation to plating. I highly recommend it!

Josh Carlson