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I had never even heard of a Calçotada until a few weeks ago. Chef Frank Miller talked with me in detail about the famed Spanish festivals, where calçot onions are charred over coals and served with a Salsa Romesco. Then lo and behold I read there was going to be a Calçotada at Palumbo Family [...]
“We just had this faith that everything was going to be good over the years and it was.” They developed a fantastic following. “In the early days Audrey could sit down in the tasting room and read an entire book and if five people would come, that would be a pretty good day.”
