This year has been full of travel and unforgettable encounters. Three months after a trip to Sicily, I flew to Madrid to meet Marta, a friend I had met the year before in France. We connected quickly, exchanging ideas and dreams, and planned a workshop in Spain.
After months of correspondence, our plan became real. In June, Marta and I traveled to Andalusia. She had told me, “You’ll see, this is really the heart of Spain,” when we were deciding where to host the workshop. I had never been to southern Spain and was eager to discover flamenco, tapas, sherry, and the rhythms of siestas and fiestas.
We stayed in Gerena at a beautiful estate that became the workshop venue for twelve women who had flown in from Australia, Turkey, Sweden, Germany, Spain, Canada, the United States, and India. We had four days to create a memorable Spanish experience for the group.
With the photos I took during the trip I want to share the story of our journey celebrating the foods and culture of Spain. Enjoy…
We made Cortijo El Esparragal our home for the week. Located near Gerena, a small town about twenty-five kilometers from Sevilla, the hacienda felt like a well-kept Spanish secret. Every wall, arch, and stone reflected authentic Spanish character. Red and pink flowers hung in baskets on whitewashed walls, and heavy doors were painted a deep ocean blue. The terra cotta soil reminded me of a trip to the Grand Canyon—its warmth wrapped around us.
“This has real Spanish character,” Marta said as we walked to our room to prepare for the group’s arrival. The garden and pool, along with individually decorated rooms and antique furnishings, suggested a rich past. I found myself imagining the lives of those who once lived on the hacienda.
Our daily routine was simple and focused: we cooked, styled, and photographed Spanish food. We visited Sevilla and a vineyard, ate tapas, made paella, and drank sangria. To introduce camera and styling techniques, our first exercise asked participants to style tartines—an homage to my French roots even if not strictly Spanish.
In Sevilla we explored the Metropol Parasol food market and wandered the city’s narrow streets before enjoying Andalusian fried fish tapas for lunch. Sevilla charmed me with everyday scenes: an old man reading a newspaper, baristas at cafés, flamenco dresses, and Moroccan-inspired mosaics.
Each workshop day focused on a theme: a Spanish picnic and paella on one day, fish on another, and Spanish desserts to conclude. It was inspiring to see how every participant’s cultural background influenced their interpretation of the assignments.
For the picnic we displayed jamón Ibérico and Serrano, chorizo, artisan sheep-milk cheese, gazpacho, tortilla de patatas, limonada, cured olives, tartlets, vegetables, and fruit—creating a colorful tableau that felt like a long summer day.
We also spent time styling desserts like arroz con leche (rice pudding), and the variations each person created were delightful.
One evening we took a carriage ride around the property and came across bulls, sunlit wildflowers, and long rows of olive trees. The landscape glowed in warm orange and golden tones; the light was simply stunning.
Seafood was central to our menus, and paella was a must. We used traditional bomba rice, saffron, clams, fish, razor clams, tomatoes, and beans to prepare two versions of this classic Valencian dish.
We also visited Bodega Tio Pepe in Jerez, a vineyard renowned for its sherry production. The light filtering through the pergolas left a lasting impression.
By the end of the workshop I felt inspired and grateful for the new friends and experiences. Thank you to everyone who made the journey to Spain to join Marta and me—this trip is truly unforgettable.
During my stay I enjoyed gazpacho many times. Marta shared her recipe, and I included the gazpacho recipe I wrote for the Boston Globe last summer, as well as a rice pudding recipe—because Spain’s affection for arroz con leche is irresistible.
For the soup:
- About 2 pounds ripe red or yellow tomatoes, seeded and diced
- 1 English cucumber, peeled, seeded, and diced
- 1 red or yellow bell pepper, cored, seeded, and diced
- 1 large shallot, chopped
- 2 cloves garlic, chopped
- 2 tablespoons sherry vinegar
- 1/4 cup olive oil
- Salt and black pepper, to taste
Steps:
- Blend the tomatoes, cucumber, bell pepper, shallot, and garlic until smooth.
- Transfer to a bowl, add vinegar, olive oil, salt, and pepper. Chill for at least 3 hours or up to a day.
For the garnish:
- 1/4 English cucumber, peeled, seeded, and coarsely chopped
- 1 pint cherry tomatoes, quartered
- 4 small cooked shrimp, coarsely chopped
- 2 scallions, chopped
- 4 ice cubes, crushed
- Olive oil for drizzling
- 1 tablespoon chopped fresh chives
- Black pepper, to taste
Steps:
- Toss the cucumber, cherry tomatoes, shrimp, and scallions in a bowl.
- Ladle the chilled soup into bowls, stir in crushed ice, top with the garnish, drizzle with olive oil, sprinkle with chives and black pepper.
Ingredients:
- 1/4 onion, chopped
- 1/2 clove garlic
- 1/2 red pepper, seeded and diced
- 1/2 green pepper, seeded and diced
- Half a cucumber, diced
- About 1 kilo (2 pounds 3 ounces) ripe tomatoes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 cup water
- Sea salt and pepper
Steps:
- Place all ingredients in a food processor and purée until smooth.
- Serve in bowls and top with diced cucumber, toasted bread cubes, and diced peppers and onion.
Serves 6
Ingredients:
- 2/3 cup Arborio or pudding rice
- 4 cups milk (2% or whole)
- 2 vanilla beans, split and seeds scraped
- 1 cinnamon stick
- 2 tablespoons crème fraîche
- About 1/2 cup blond cane sugar, to taste
- Ground cinnamon, to serve (optional)
Steps:
- Boil a pot of water, add the rice and cook 4 minutes, then drain.
- Heat the milk with the vanilla beans and seeds and the cinnamon stick. When it comes to a boil, add the rice.
- Simmer uncovered until the rice is soft and most liquid is absorbed, 20–30 minutes.
- Remove the vanilla beans and cinnamon stick, stir in the sugar and crème fraîche.
- Serve warm or lukewarm, sprinkled with ground cinnamon if desired.