Michael Perlis Presents Eileen Writes, Part 2

Here is the latest missive from Eileen Wright as she travels in England. I know she knows her tapas, having prepared a fantastic tapas dinner at The Cellar one evening —

Chef Eileen Wright

Upon arrival in London I was immediately swept away to Cambridge, England where I found many beautiful museums and art galleries. Immediately I could see why Cambridge was given the title of “Cycling City”; clusters of bicycle riders around every corner.  Cambridge’s city center has bike garages instead of car garages.

The challenge of the day was not keeping clear of  rioters, it was finding a parking space for my out of place automobile.

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Once parked, I could stroll through the quaint passages that weaved through historic market places and majestic college buildings.

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While exploring the many authentic pubs, international restaurants and cafes I choose to have dinner at “La Tasca” tapas bar.  I am extremely fond of tapas – I can have a little bite of everything!  Before I knew it the table was completely covered with ten different offerings from every section (seafood, chicken, meat, vegetables, and salads).  True flavors and aromas of Spain aroused my senses: Grilled black tiger prawns with lemon and sea salt, beautifully slow roasted peppers, onions, courgette and aubergine in a rich tomato sauce, sautéed mushrooms in a white wine and garlic sauce, crisp empanadas filled with spicy minced beef and regato cheese, Tender chicken and pepper skewers marinated in a zesty orange and smoked paprika sauce, spicy Spanish sausage with paprika and garlic sautéed in red wine – plus seconds of every one (I did share with my good friends)!!!

An additional bonus of the day:

I just had to follow the signs for the Chilford Hall Vineyard.  Just a few miles down the tree lined lane was the long dirt driveway with two large lion statutes to greet me.  I was amazed to find out that this vineyard is England’s oldest established vineyard with nine different varieties (mainly German).

Winemaker Mark Barne’s efforts have made him the winner of many awards and accolades.