Barlata Tapas Bar, the very popular south Austin establishment, went all gluten-free for just one evening.
In celebration of Celiac Awareness Month, Chef Daniel Ollivella of Barlata paired up with two local Austin brands, Blackbird Bakery and Tito’s Handmade Vodka. He converted five tapas and two desserts, creating a delicious and fun menu.
Note: Barlata always has their own gluten-free menu that is available on request!
Chef Ollivella used Austin’s Blackbird Bakery‘s gluten-free flour blends to convert his tapas. Blackbird Bakery’s founder, Karen Morgan, worked tirelessly to develop a line of gluten-free flour blends that worked for all kinds of of baking and cooking. She created a line of award winning gluten-free blends, that are now used around the nation. For Texans, you can find her flour blends HEB!
With the assist, was Tito’s Vodka for the craft cocktails. We enjoyed (and maybe over-enjoyed) these delicious drinks.
The Cougar- Cucumber and Black Pepper Infused Tito’s Vodka, Lime, Cucumber Bitters, Maine Root Ginger Beer
I got the Cougar (woo!) and my friend Emily got the Orchid.
The Orchid- Tito’s Handmade Vodka, Agave Nectar, Lime Juice, Grapefruit Juice. Shaken and served with Topo Chico.
Chef Ollivella created some stellar tapas, not to my surprise. Everything I have had at Barlata has always been mouthwatering, and this night was no different.
Here is what we enjoyed this evening!
Gazpacho Andaluz- Tomato puree, Bell peppers, Red onion, Cucumber, Almonds, and Mint
Ceviche- Shrimp, Octopus and Scallop
Ummmm yeah, dat scallop.
Xato- Frisbee Salad, Spanish Bonito, Anchovies, Bacalao, Arbequina, Olives, and Romesco Dressing
Coca- Catalan Style Flatbread with Spanish Sardines, Chorizo, and fried Arugula
Brisket Canelone- Bechamel and Manchego Gratin
Chocolate Cake- Licor 43 Chocolate Mousse with Chocolate Ganache and Spiced Poached Peaches
Excuse the blurriness and low light. We had so much fun enjoying our drinks and company that we had a very long dinner, very much like the Spanish culture! Dark + champagne= blurry. #sorryimnotsorry
The fun was definitely started by this “perron” that was passed around. The perron is filled with Cava and you pour it into your mouth, and slowly extend your arm to create a longer pour. I was not very good at this, but Emily rocked it and brought cheers around the bar.
Overall, it was a fun and super delicious night. Gluten-free or not, you need to take a visit to Barlata!
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