LA CENA AT OX AND ANGELA

Bienvenida a La Cena at Ox and Angela

A still life featuring zesty limes, lemons and oranges

The bustling bar at the event

An array of quick bites

Gilda: anchovy with red pepper and olive

One of the bartenders at Ox and Angela offers up ruby coloured sangria

Mushroom with truffle oil, on toasted bread

Perpetual wine from Torres, Spain

A friendly waitress with a tray of warm bacalao fritters

Patatas Bravas with alioli

Guests eagerly try the paella with clams and chorizo

A waiter offers up some cold mojitos

Refreshing Mojito

Warm, and crispy Churros end the tapas fiesta

El Amo tequila as a parting gift
Photography K&S Media

A veritable fiesta of tapas, cocktails and amicable hubub was shared at Ox and Angela on 17 Avenue Calgary last night.

The lively crowd enjoyed an array of pintxo including bacalao (salt cod) fritters, marinated olives, gilda (olives stuffed with red pepper and anchovy), spiced almonds, paella, roasted chicken, mushrooms on toasted bread, and of course churros.

Restauranteurs Kelly Black and Jayme MacFayden wanted to showcase the true meaning of the Spanish dinner - La Cena.

Libations included a spicy sangria, refreshing mojito and wine from Torres: Salmos 2009 (a garnacha tinta, syrah and carinena blend- and CSL's favourite) and personal favourite of guest Mireia Torres Maczassek (daughter of Mr. Torres), Perpetual 2009, a blend of Carinena and carnacha tinta.

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