I can’t take friends to my favorite restaurant for dinner, but the kind folks there made a cookbook and I’ve got some time. @artisanswiss and @beardedbarman, wish us luck as we embark on a culinary journey. A thread. 1/

First up, peep the ye olde Wolf range found on Facebook Marketplace for a steal. ‘Bout to get hot in here. 2/

The meal begins in a traditional way for me. With a lovely aviation cocktail to go with cheese, olives charcuterie and peppers.

And next up, patatas and lamb.

Pepper and onion are on along with some stock. Settling in for a hot couple of hours in here. 3/

Watermelon, heirloom tomato, mint and pine nuts. Topped with Madeira vinegar, olive oil and shallots.

Patatas bravas about to hit the oil. Sauce is getting ready for prime time. Call the first responders if you don’t hear from me soon.

Seasoning for patatas bravas is being handled by the head chef. Apparently, the sous chef is too inexperienced with these flavor profiles and will stick to documentation for now.

Some Iberico three-milk cheese and chorizo to get things started. Meanwhile, frying of patatas proceeds apace—no fire extinguisher required yet.

Shisito peppers. Or pimientos de padron if you prefer. About to hit the oil and the skillet. Some are hot, some are not. Or at least that’s what the menu used to say.

That’s a wrap. Thanks César fam for years of practice eating this food to know that we did half decent.