Celebrate Spain’s Most Famous Culinary Tradition During Jaleo’s Sixth Annual Paella Festival - Restaurants Washington, D.C.

Restaurants Washington, D.C.

Washington, DC, (August 13 , 2008)- From September 29th through October 12th, José Andrés and Jaleo will celebrate the sixth annual Paella Festival with a two-week event honoring one of Spain’s most popular culinary traditions. Jaleo is pleased to welcome special guest Rafael Vidal from Restaurante Levante. During the Paella Festival, guests can enjoy daily happy hour and paella specials based on Chef Vidal’s recipes. Priced from $30-45.00, these special paellas will be available for both lunch and dinner service at all three Jaleo locations. Jaleo starts the festivities with a giant paella at the Dupont Circle FRESHFARM Market on Sunday, September 28 and a kickoff party at Jaleo Bethesda on October 1st.

Rafael Vidal is the third generation of his family to head the kitchen at Restaurante Levante located in the town of Benissano, in Valencia, Spain. The family is the true guardian of the paella making tradition with over 30 years experience turning out authentic and excellent versions at their restaurant. A renowned expert on the rice dishes of the Valencia region, Vidal was invited to cook at the 2006 Worlds of Flavors conference at the Culinary Institute of America. The recipient of many honors, Restaurante Levante is listed in numerous gastronomical guides (Michelin, Gourmetour, CAMPSA) and counts the King of Spain among its customers.

Some of the featured specials that Jaleo will offer include Arroz con pollo, conejo y alcachofa, rice with chicken, rabbit and artichokes; Fideua, the traditional Valencian “paella” of angel hair pasta with Norway lobster, shrimp and squid and Paella Valenciana, the traditional paella of rabbit and chicken with garrofo.

For a refreshing libation, Jaleo will serve Agua de Valencia or “Water of Valencia.” This traditional cocktail is sure to quench the thirst as it combines cava, orange juice, vodka and gin and is priced at $7.50. (A complete menu of the rotating specials is below.)

Chef Vidal will oversee the preparation of Jaleo’s famous giant paella at the Dupont Circle FRESHFARM Market on Sunday, September 28th at 11:00 a.m. Free samples of paella will be given to the public.

On Wednesday, October 1, the public is invited to attend a kickoff party at Jaleo Bethesda. Samples of Chef Vidal’s paellas will be offered at the bar from 5-7 pm. Guests should RSVP to Jaleo Bethesda at bethesda@jaleo.com.

While in Washington, Vidal will share his paella making knowledge with two diverse groups of culinary students. Vidal will pay a visit to DC Central Kitchen, one of the leading hunger fighting nonprofits in the country, and teach a class for the students enrolled in the Culinary Job Training program. The Culinary Job Training program seeks to address the root causes of hunger by preparing unemployed and homeless adults for careers in the foodservice industry. Chef Vidal also will demonstrate how to prepare several of his delicious paella dishes to the students of L’Academie de Cuisine’s Professional Culinary Arts program.

Under the direction of Chef José Andrés, Jaleo is an award-winning tapas bar with three locations in the Washington metro area. Jaleo is located at 480 7th Street NW in Washington, DC, (202) 628-7949; at 7271 Woodmont Avenue in Bethesda, Maryland, (301) 913-0003 and at 2250-A Crystal Drive in Arlington, Virginia, (703) 413-8181. For more information please visit the website, www.jaleo.com.

 Paella Festival Menu 2008
Arroz a banda
A banda means rice apart or to the side. With squid and monkfish
Arroz con acelgas
Rice with Swiss chard
Arroz con pollo, conejo y alcachofa
Rice with chicken, rabbit and artichokes
Fideua
Traditional Valencian “paella” of angel hair pasta with Norway lobster, shrimp and squid
Paella de bacalao
Rice with saltcod
Paella de verduras
Rice with seasonal vegetables
Paella de marisco
Seafood rice with shrimp, squid, mussels, monkfish and Norway lobster
Paella Valenciana
Traditional paella of rabbit and chicken with garrofo
Arroz al horno
Arroz Passeat, baked rice with chickpeas, potatoes and morcilla
Arroz negro
Rice tinted with squid ink with squid and octopus
Fideua negra
Traditional Valencian “paella” of angel hair pasta with squid and squid ink
Arroz con col y costillas de cerdo
Rice with cabbage and pork ribs
Helado de horchata con fartons
Chufa nut ice cream with cookies
Agua de Valencia
Water of Valencia
Traditional cocktail made of cava, orange juice, vodka and gin