Parador Pours Spanish Sangria with a Local Twist

The seasonal white sangria using rhubarb and balsamic strawberries is being served through the Fourth of July. Photo by Aleah Kidd

“We are always looking for the opportunity to marry local ingredients with a Spanish style recipe,” said Larry Majewski, owner of Parador in Egg Harbor, talking of how he and his wife Rebecca approach their menu. In this case, he was referring to the Door County rhubarb from Greens N Grains that is incorporated in the seasonal white sangria. Served now through the Fourth of July holiday, the refreshingly sweet sangria features Spanish chardonnay as the base wine and is joined by balsamic strawberries, local tart rhubarb and a sprinkle of thyme. Beautiful as it is tasty, the drink captures early summer flavors in a glass. 

Post Fourth of July celebrations, the white sangria will be exchanged for another seasonal recipe, crafted thoughtfully by Rebecca who champions the unique sangria creations that are swapped out about once a month. The red sangria stays the same throughout the season, using Spanish tempranillo, oranges, apples and lemons. Guests can order either as a glass or a pitcher to share, acting as lubrication for the festive atmosphere that tapas-style meals are meant to evoke.

I paired my glass with an appetizer of Patatas Bravas going off a recommendation from the bartender. As a lover of bold flavors I was excited to try this native Spanish dish that translates to “spicy potatoes.” Made from crispy wedges of Kennebec potatoes doused in a rich “fiery sauce” and topped with fresh chopped herbs, the dish is a perfect hunger solvent during happy hour and I could feel my mouth water upon its arrival. Served in a shallow terracotta dish, the potatoes swam in the sauce that was equal parts rich and spicy. Each bite deserved a moment of pause to truly savor the aroma and taste. Although tapas are inherently meant to be shared, I will admit to eating each and every last morsel myself. And I would happily do so again.