Each month, we are going to work on a table layout that focuses on entertaining, food, wine and cheese. We’ll be pulling inspiration from our own experiences, and giving you guys some ideas to do your own thing. In the days following, we’ll be featuring the food, wines and cheeses we used – as well as the recipes! We’ll be posting about the cheeses (Wednesday), the tapas (Thursday) and finally the wine and sangria (Friday).


Our first feature seemed pretty obvious: Spain. Spain has amazing tapas (small plates), meant for entertaining, amazing wines and amazing cheeses. We have both been there — we’ve been all over: Barcelona, Granada, Toledo, Madrid, Málaga and the Basque region. We love it. We love the dark-haired, beautiful-eyed men. We love the arabic influence, the language and the architecture. But most of all we love the food. Dana, being a crazy World Cup fanatic (She’s been to Germany, and this year, South Africa. Watch out Brazil!!!), admires the World Cup-winning country.  Christina studied abroad in Madrid and adored it.

Even though we live in New York we can still get our Spanish fix. Manhattan has Despaña, a shop in SoHo where you can buy the best and most overpriced objects from Spain….And Boqueria and Sala One Nine are among our favorite restaurants here in the City.

Dana’s highlights:

– Monica Garcia shoes on Serrano street

– The Alhambra in Granada

– El Botin, the oldest restaurant in the world

Christina’s highlights:

– Eating pintxos (tapas) in San Sebastián

– Late-night churros y chocolate at Chocolatería San Ginés in Madrid

– Gaudi architecture in Barcelona

About the Table:

We wanted to really show how the colors in the Spanish flag represent the brightness of the culture. We took inspiration from the bright reds, yellows and blues from the Spanish tiles in Toledo and Granada, the lace in Sevilla, and used that to build a base for our table. The flowers, which are a bright red and yellow, really represent the vibrancy of the Spanish culture to us.

The Drinks: Albariño and Red Sangria

The Food: Marinated Spanish Olives, Gambas al Ajillo, Pan con Tomate, Marcona Almonds

The Cheeses: Monte Enebro with Pistachio Brittle, Manchego with Membrillo,  Valdeón with Lavender Honey


~Dana and Christina