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SUMMARY:Coastal Spain: A Spanish Wine Dinner at The Reserve at Foxmore
DESCRIPTION:Join us for an unforgettable evening inspired by the coastal regions\, wines\, and flavors of Spain. \nOn 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. \nGuests 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. \nTickets are $150 per person. \nReserve 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. \nEvent details\nEvent: Coastal Spain: A Spanish Wine Dinner\nDate: Saturday\, November 14\, 2026\nLocation: The Reserve at Foxmore\, Shelbyville\, Illinois\nMeet & Greet: 6:00 PM\nDinner Seating: 6:30 PM\nChef: Thaddeus Bruno of Table for Twelve\nTickets: $150 per person\nTo Reserve: Venmo @Thaddeus-Bruno-2\nIn-Person Tickets: Available at The Fox Den during business hours \nThe menu\nPane con Tomate with Jamón Ibérico — Catalunya \nTomato\, garlic\, bread\, and ham \nPaired with Freixenet Cordón Negro Brut Gran Selección\, Cava \nCarpaccio de Pulpo — Galicia \nOctopus carpaccio\, citrus\, pickled fennel\, and microgreens \nPaired with Bodegas Terras Gauda Abadía de San Campio\, Albariño \nBacalao con Salsa Romesco — Basque Country \nSalt cod\, olive confit\, and romesco sauce \nPaired with Vall Llach Porrera Vi de Vila\, Garnacha Blanca \nGambas al Ajillo — Andalucía \nGarlic shrimp\, pressed potato\, and salsa brava espuma \nPaired with Bodegas Ramón Bilbao Lalomba Finca Lalinde Rosado\, Garnacha and Viura \nPaella de Conejo — Valencia \nCalasparra rice\, rabbit\, and traditional Spanish flavors \nPaired with Ramón Cardova Garnacha \nPorchetta con Guiso de Alubias Blancas — Castilla y León \nRoasted garlic and hazelnut-stuffed pork\, white bean stew\, and parsley oil \nPaired with Abadía Retuerta Selección Especial\, a blend of Tempranillo\, Cabernet Sauvignon\, Syrah\, Merlot\, and Petit Verdot \nTarta de Queso de La Viña — Basque Country \nBurnt cheesecake with vanilla bean gelato \nPaired with Williams & Humbert Don Zoilo Pedro Ximénez 12 Years Sherry
URL:https://tablefortwelve.net/event/coastal-spain-a-spanish-wine-dinner-at-the-reserve-at-foxmore/
LOCATION:The Foxmore\, 222 E Main St\, Shelbyville\, IL\, 62565\, United States
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