Coastal Spain: A Spanish Wine Dinner at The Reserve at Foxmore
Join us for an unforgettable evening inspired by the coastal regions, wines, and flavors of Spain.
On Saturday, November 14, 2026, The Reserve at Foxmore welcomes Chef Thaddeus Bruno of Table for Twelve for a seven-course Spanish wine dinner. Each course has been thoughtfully paired with a wine that reflects the dish, its region, and the spirit of Spanish dining.
Guests will begin the evening with a 6:00 PM meet and greet before being seated for dinner at 6:30 PM. From Cava and Albariño to Garnacha and Pedro Ximénez Sherry, this dinner will take guests through the diverse flavors of Catalunya, Galicia, the Basque Country, Andalucía, Valencia, and Castilla y León.
Tickets are $150 per person.
Reserve your seat by sending payment through Venmo to @Thaddeus-Bruno-2, or purchase tickets in person at The Fox Den during business hours. Seating is limited, and reservations are recommended.
Event details
Event: Coastal Spain: A Spanish Wine Dinner
Date: Saturday, November 14, 2026
Location: The Reserve at Foxmore, Shelbyville, Illinois
Meet & Greet: 6:00 PM
Dinner Seating: 6:30 PM
Chef: Thaddeus Bruno of Table for Twelve
Tickets: $150 per person
To Reserve: Venmo @Thaddeus-Bruno-2
In-Person Tickets: Available at The Fox Den during business hours
The menu
Pane con Tomate with Jamón Ibérico — Catalunya
Tomato, garlic, bread, and ham
Paired with Freixenet Cordón Negro Brut Gran Selección, Cava
Carpaccio de Pulpo — Galicia
Octopus carpaccio, citrus, pickled fennel, and microgreens
Paired with Bodegas Terras Gauda Abadía de San Campio, Albariño
Bacalao con Salsa Romesco — Basque Country
Salt cod, olive confit, and romesco sauce
Paired with Vall Llach Porrera Vi de Vila, Garnacha Blanca
Gambas al Ajillo — Andalucía
Garlic shrimp, pressed potato, and salsa brava espuma
Paired with Bodegas Ramón Bilbao Lalomba Finca Lalinde Rosado, Garnacha and Viura
Paella de Conejo — Valencia
Calasparra rice, rabbit, and traditional Spanish flavors
Paired with Ramón Cardova Garnacha
Porchetta con Guiso de Alubias Blancas — Castilla y León
Roasted garlic and hazelnut-stuffed pork, white bean stew, and parsley oil
Paired with Abadía Retuerta Selección Especial, a blend of Tempranillo, Cabernet Sauvignon, Syrah, Merlot, and Petit Verdot
Tarta de Queso de La Viña — Basque Country
Burnt cheesecake with vanilla bean gelato
Paired with Williams & Humbert Don Zoilo Pedro Ximénez 12 Years Sherry