It was buzzy and classy. Held at the awesome Gabarron Foundation, guests had a "business class" experience. I will note the amazing Marco Real Coleccion Privada (2005) and Condado del Haza Crianza (2006) - both reds are served or will be served in Business class. The hors d' oeuvres were remarkable: I started with the mozzarella and tomato stick, had the crab salad on potato chip canapé, I couldn't resist the tortilla and sausage stick and I skipped the paella which was a cute-y in the little plate. I also passed on the tiny fried egg on bread, amazingly presented (where do you get those little tiny eggs?) but the seared tuna arrived just a little later to satisfy my palate once again. The spoonful with the anchovies was also top notch. Needless to say that there was plenty of chorizo.
Our compliments will go to the chef Jose Ignacio Sanchez Martin, chef at the Embassy of Spain. I don't remember being to a reception in New York where the chef came from any Embassy, but this one was indeed, unique!