on a recent trip to NYC i was blessed with 103 degree weather nearly every day and unrelenting suffocating humidity (not to mention a near-death experience with a crazed cyclist.) but whatta place! everybody hustles, lotsa interesting faces, places - so much variety. i can proudly say our menus, wines and cocktails can hold their own with the best in our weight class and our staff works and hustles just as hard as big-city staffs. congratulations MAS, you make me proud.

the preponderance of fresh farmer markets in the Northeast, especially Metropolitan New York is inspiring not just from an ecological, ethical point of view, but culinarily speaking the reintroduction, cultivation & variety of old and heirloom veggies, kind practices, fresh sausages and pastured meats, poultry, dairy and baked goods was astounding. equally inspiring was how many young people were eschewing the typical corporate job for a taste of green acres. goodbye Times Square! hello compost pile.

coming home it was a beautiful thing to see horses and cows in pastures, green mountains, and yes, turkey buzzards keeping rhythm to all below in slow sweeping arcs. decompression, blue skies, and little kids waving to the train as it passed their humble abodes told me i was close to cville and the warm embrace of MAS Tapas. of course it was 103 degrees here too so time to eat some melons, ice down the sangria and txakoli and keep a close eye on the ice machine.

we will soon be working on updating our very old and clunky website with loads more options, pictures and info for you to matriculate with your senses and fancy-pants smart phones. like all construction projects, bear with us while we make a mess. gracias

even though we received many body blows during the cyclonic episode of a week ago, we endure and continue on, much like the Spanish National Football Team who vanquished their neighbors and thuggish rivals, Portugal 1-0 in South Africa today. we are still without umbrellas so please bear with us as we seek out replacements for those stalwart canopies so viciously rendered asunder by nature's wrath. in the by and by, we will endeavor to bring you all the freshest local goodies available, now heirloom tomatoes, squashes, peaches, herbs and livestock, and please remember, support your local farms and markets every week. we have so much to be thankful for and so much work to do, let's get to it - buen provecho! hasta mas!

despite repeating lightning bolts and tornados MAS survives, albeit without our saffron guardians the umbrellas who gave their lives for us yesterday . . . but we're powered up and ready for friday with more live spotted prawns, baby lamb, delicious farm veggies like chard, zukes, cukes and squash and oysters tonight from the chilly West Coast waters of Totten Island, WA. when you grow tired of staring at the darkness, please, please, walk towards the light and some delicious tapas, vinos and chilled adult beverages
P>S> Viva Espana - Viva USA!

if you haven't noticed yet, it's World Cup time so when we're not preparing for your presence at MAS we're rooting for España and the USA in South Africa. meanwhile back in the kitchen and on the farms we're receiving fresh Razor Clams, or Navajas from Washington State beaches, plump white-fleshed flounder filets from the tip of Long Island, Montauk, still banging out the wild King Salmon, and ruby-red Yellowfin tuna from the Outer banks of North Carolina. most of these don't fit into our 100-mile rule but we're a little limited now with all the tragic consequences of losing a biosphere as large and plentiful as the Gulf of Mexico. what it has meant so far is that alternative sources (eats coast fisheries, Northwest Pacific & Alaska) are needed to supply the large institutional vendors the Gulf mostly supplies, your chain restaurants, tourist spots and frozen food section at the market. we'll continue to use our friends at United Export Services, and Sea to Table for sustainable seafood choices.

on the local farm front Roundabout, Manakintowne, Double H, & Bessette farms are harvesting kales, collards and chards, and we're beginning to see the first zucchinis and squashes. I had some delicious beef bulgogi at the Wolf Creek Farm stand at City Market and look forward to more of their delicious, pastured beef.

in speaking with local growers this week it looks like we're going to have a bumper crop of goodness this year starting with late spring veggies, livestock and dairy. we're getting our garden in order and i couldn't help but notice with gardener's envy the incredible garden happening at Zinc on West Main street, where much of their landscaping is devoted to edible produce. that's how you close the loop folks, recycle scraps into compost, compost into soil, soil into edibles, and so on. we are nurturing our pomegranate, lavender, mint and rosemary patches, young tomatoes and peppers are coming on, and i hope to have basil, nasturtiums and cilantro soon. the spring lambs and baby goats so far are stupendous. cleaning and preparing them you see how pure and fresh the meat is, and my hat is off to Caromont, Autumn Olive, Allen's Creek, and Silky Cow farms for the care and conscientious handling of their breeds and livestock. you are great stewards of this beautiful land we share and we salute you. we also want your cheeses so don't forget MAS!

Normally i like to talk with you about current food and culinary topics at MAS but allow me to first throw out some thank yous and acknowledge some blessings. firstly, thank you to all the neighbors who continue to fight for the sanctity of this little village we call Belmont. it's not easy being made fun of for standing up for your rights as residents, or being ignored by City government or told that you come second to shady commercial interests or banal legal & bureaucratic technicalities, or worse, harassed by uncaring visitors and their supporters in the middle of the night when most people are enjoying their sleep. the tenaciousness and patience displayed is inspiring but it does come at a cost. that cost is the loss of innocence and aspiration in believing that our government will work for the people when necessary, not against them, and when ordinary citizens do stand up to be counted, their voices count for more than the 3 minute sound bites allowed at City Council and Planning Commission meetings (even when there are no other people to publicly comment.)

The loss of a functioning, solution driven forum for addressing serious and continuing neighborhood problems is causing despair in Belmont, where one might compare officials' response to the pattern of complaints about crime, noise, property damage and ordinance violations to that of a bunch of firefighters arguing over who will hold the ladder while a building burns down in front of them. let this serve as a warning to other neighborhoods in Charlottesville, this really could happen to you.

where will it all end? the "for sale" signs are already cropping up around Belmont, Monticello and Douglas, and no neighborhood is safe when tolerance of this kind of behavior is sanctioned by officials. the democratic contract is for equality of opportunity & subsequent participation in matters in the public forum. if outcomes don't match expectations how long can we keep expecting citizens to care or stay long enough to work out their differences, hopes, dreams, etc.? what kind of place will we be in twenty years?

finally i would like to say how proud we are that Benos Bustamente received his Mechanical Engineering Degree at the most recent UVA graduation. well done Benos, the world needs you now more than ever. also farewell to Mandy Ferald and Anna Martin who leave us for greener pastures. may you find success in whatever you do mamacitas, we'll miss you. we are delighted to witness Jacquie Wheeler's rapid recovery from a car accident in May and hope to have her back on the floor at MAS soon.

And finally, on July 4th, 2010, MAS' own Juan Esteves will become a United States citizen in the annual ceremony at Mr. Jefferson's Monticello. A 2005 graduate of UVA, Juan has proven that hard work, dedication and a commitment to excellence have their rewards. you are a MASSTAR chamo' and we are very proud and honored to welcome you to our crazy-quilt of a country where dreams really do come true. Mr. Jefferson is smiling.

while i was hoping for purely milk-fed lambs, the spring lambs from Allen's Creek Farm look fantastic, lean, pure and I'm sure luscious. as well we received their livers kidneys and sweetbreads so next week we'll try to get those in the brick hearth, slowly roasted and ready for you to try. Allen's Creek Farm is a participant in the SSARE program, a sustainable agriculture program which allows Allen's Creek Farm to develop a more hearty dairy breed resistant and acclimated to our hot, humid climate. This flock is a mix of East Freisians, St. Croix and Katahdin. Next Spring we'll get some 14 day olds for true lechazo wonderfulness, and hopefully local ewe's milk cheese from their mommies

we received the first of our baby goats, or cabritos, today, and they look fabulous. lean, not an ounce of fat, conscientiously raised and prepared in Albemarle county on mother's milk and tender-loving care. we will be roasting them in our brick oven as always with lavender, garlic, olive oil, sea salt and fresh pepper. it's quite a treat and certainly at the forefront of healthy cuisine these days. we'll also be receiving our goat cheeses from Caromont Farm soon, and the baby lambs or lechazos in a couple of weeks. don't forget to ask your servers for wine recommendations for these special dishes especially the sumptuous Rioja Reservas and Ribero del Dueros on our list. buen provecho!

just tasted some preserves made from autumn olives (Elaeagnus umbellata) a fabulous non-native species that tastes like a mild cranberry and is full of amazing vitamins and minerals. it was a first for me, i've walked by these plants a million times without tasting the bright red berries. Despite their foreign origin, I can only say we are so blessed here in the Shenandoah Valley with biodiversity and the simple artistry of farmers and producers from every walk of life. it's kinda a chef's dream scenario. from home canning to livestock we can boast a cornucopia second to none. what better way to tame the incursion of invasive species than to eat them especially when they are so chock full of vitamins and minerals. well at long last we procured the beloved baby fava beans and they've been selling like baby fava beans! along with the habas we're receiving local asparagus, red kale, green chard, pippin apples, wild mushrooms, spaghetti squash and some very juicy goat racks and shoulder. with the weather a little more stable we'll see more and more evenings out on the patio and our cocido will reflect this outdoor dining with more herbs, chickens, rice dishes, veggies, salads, ceviches, tartares, hot-smoked wild salmon and grass-fed beef. support your local producers folks and preserve this incredible biomass and diversity of abundance.

the stars of MAS, bartenders, servers, cooks et al, are featured in photographs hanging at MAS currently. over the drab Winter months the staff planned then executed a day-long photo shoot of themselves with the incredible eye and talents of Tom Cogill behind the camera. this is reality restaurant work, one frame at a time. i think you'll agree as you see them Tom did an incredible job and the staff looks beautiful, interesting, provocative, and whimsical. they are hanging in the main room of MAS through April. we hope you enjoy this other side of our staff.

now that we are sufficiently thawed and grapevines are sending out new shoots, it is only appropriate that we begin patio season at MAS. We're getting the outdoors ready (if this weekend was any barometer) it looks like a sizzling season ahead. we've been planning our kitchen garden, talking to local farmers about crops, and waiting for signs of morels, ramps, and wild salmon - we should have them beginning this week. we're also talking to local farmers about their suckling lamb and goats, spring chickens, quail and the start of leafy, green vegetable season. come try our new line of dishes this week including fideos, big, fat semolina wheat noodles with baby clams and basil, or green chard stuffed with ground pork, tomatoes, pine nuts, and Manchego, or some Carolina line-caught Yellowfin tuna tartare. did i mention our new wine list, out soon, featuring a dozen new finds we think you will love as much as we do, with loads of bargains and value and a few surprises. well, staff "combines" are this week and more wine training to get ready for the outdoor crush. yea, we take it seriously and push ourselves physically and mentally, but it's fun and i never knew how competitive the staff was until now.

Well it's snowing like hell again but we've cleared the walkways and parking lot so you can come and enjoy some fabulous tapas treats like our saffron-leek pizza, confit duck, smokey pork ribs, plump mussels in sofrito, beef tenderloin po'boy, white beans and chard, and much more. i know it's messy outside but after your first rita or hot toddy, you'll get the hang of it and we'll all toast the snow away. at least until tomorrow, when, sadly, we will really be closed.

Despite the pummeling we've been taking of late by the snow gods on high, we have endeavored to be open most nights so far this January and now February. While i am very happy and excited for the Spring prospects of wild asparagus, mushrooms, ramps, et all that come from moisture-laden soils, enough already! i'm colder than a scantily-clad barbarian in a Frazetta mountain pass skirmish. we're planning to be open this friday and saturday with a full array of tempting tapas including ginormous sea scallops, sweetbreads and shortribs, octopus, stonecrab, baby pig, pizzas, smoked tongue bocadillos and many of your MAS favorites. watch your step outside, drive carefully and when you arrive, we'll take care of the rest. the kitchen never rests.

Under cover from chilly rainstorms, regulars, neighbors and friends gathered tonight to celebrate the seventh anniversary for MAS. To be sure it was a packed house and those in attendance were treated to groovy music, sumptuous tapas treats and the cava flowed like water. There's something magical about a room full of people just having fun and christening MAS with their laughter, hugs and dance moves as i write this. Thank you to all who have supported us, continue to do so, and thank you to all our neighbors and supporters who came out in chilly January to celebrate. It's been quite a ride and we couldn't have done it without you. Now i've got to head back to the dance floor - that's my joint playing!

The glow is gone, but the memories remain from what had to be one of our funnest New Year's crowd evuh. there was a patrick reed sighting, maybe next time he can spin for us. It would be hard to imagine a better-dressed, or better-looking group on NY's Eve - everyone was resplendent in their finest threads, beads, sequins, tuxedos and taffeta. Much food was consumed and we especially liked the wood-fired pizzas, tandoori lamb shanks and shrimp and mango samosas. DL Ty was kicking and we danced the night away to cava bubbles, blinding dervishes and the delightful sounds of laughter, joy and relief that 2009, the year of the devil, was now gone. welcome 2010, and a humbly offered thank you C'Ville for keeping us in the black once again. let's keep the party flames burning! Viva MAS!

well it's almost over, 2009 that is, the year that just wouldn't go away. we've broken all our snow shovels, cleared a place for you to come and feast, dance and drink the decade away come Thursday's Nuevo Año celebration. we have alot to be thankful for and we want you to come help us ring in the new year right.

we'll be featuring most of your MAS faves like datil con tocino, gambas a la parilla, solomillo de Akaushi, but we're also bringing some spice and far east flavor to the scene like shrimp and mango samosas, a tandoori of lamb shanks, duck confit w/ cherry-ancho chili and chocolate glaze, our wood-fired thin-crust cocas w/fig, guindale, jamon and manchego, lobster w/ saffron, garlic and pumpkin sauce, spicy calamares w/ chickpeas, hamahama oysters w/ sparkling Cava foams, mussels in lemongrass, red curry and coconut, tender and very vindaloo chicken wings and much more. we'll also be serving some fancy cocktails and of course, our second-to-none wine list of fabulous Spanish selecciones. the kitchen is open till 11 and the dance party starts around then so come join us for what is always a fun, frenzied explosion of funk, fusion, food and festivity. MAS opens it's doors at 5.30 pm and as always , there is no cover.

after throwing in the shovel Saturday, we are toiling to clear everything up for tonight, Monday, Dec 21, so that we can all tapas again in warm, cozy surroundings. keep in mind that tonight we will clip our hours back so service will begin at 5.30 pm and go until 11 pm tonight so you and our staff can navigate safely home. we'll fire up the brick oven too just for that smoky Belmont vibe. Hope to see you here - Tomas

Come join MAS for a fascinating, furious, fusion of funk, fun and food at our NY's Eve Bollywood Nights party. No cover charge ever and this year features our own Fists of Curry Cooking Team, the Whirling Dervishes of Belmontistan, splendid cocktails from the far east, tremendous tapas of the highest order, copious pourings of Cava, joyous celebrations for no good reason, and always an unfettered expression of dance idioms. if you like Picasso or are a fan of Shiva, Ganesh and over-the-top cinema from Bollywood you won't want to miss one scintillating moment of waiting for the clock to hit midnight.

MAS will serve tapas from 5.30 pm- 11 pm, drinks till 2 am - the party begins when you arrive. MAS will be closed NY's day, re-opening Saturday, Jan 02 at 5.30 pm

It's rare when i get to look back on all that has passed in Charlottesville for the past 20 years i have been a part of this village/town/community, but last night was definitely the high point of a very eclectic experience. I've been blessed to have been around town for Kurt Vonnegut, Fumihiko Maki, the Dali Llama, several presidents, Howard Zinn, Geraldine Brooks, Derek Walcott, Noam Chomsky, and many other distinguished giants in their fields. Last night MAS hosted a dinner for Wendell Berry, American author and spokesperson for sustainable agriculture and intelligent discussion of the issues of the day. With the generous support of The Bridge Arts Initiative and UVA's Brown College, and many of our area's best organic and sustainable farms, MAS prepared a seven course meal with locally produced ciders, organic wines and desserts.
A bona fide original like Thomas Jefferson, Wendell Berry is a writer, farmer, father, mentor and activist for sustainable development for the past 50 years, Wendell Berry epitomizes the true spirit of innovation, respect for the land and the culture it supports. Along with Wendell Berry representatives from SubRosa bakery, Manakintowne Growers, Charlottesville Food Hub, Feast!, Roundabout Farm, Polyface Farm, Perfect Flavor Creamery, Elena Day Pastries, Planet Earth Diversified were on hand to join the salute and break bread with this pioneer from Kentucky.
Unanimously we felt that the night was special, even magical in that the intimacy in which we were celebrate his accomplishments, meet him, and isalute his inspirational body of work. If you are interested in this event or Wendell Berry i encourage you to contact The Bridge Arts Initiative, or your local bookstore for some of his works.

i have recently received several exasperated comments about out seating policy, so let me elaborate on how it works. we do not accept reservations, for any reason, because we reward those who are actually here at MAS, and do not allow for favoritism, table-holding, call-aheads, or any other last-minute reservation trolling techniques. what you see is what you get. our lower room accomodates private parties of 25 or more by arrangement beforehand. our policy stipulates that when you arrive we then place you in line for seating , and then seat you according to the order you arrive. sometimes this takes longer than you expect, and we cannot prevent that. seating is also determined based upon how many are in your party, whether or not they are actually there to be seated (no call-aheads), inside or out in warm weather, and until december 1st 2009, smoking or non-smoking. since we do not limit people's time on a table you may find that turnover is longer than expected. such is life when you are having a good time, eating remarkable food, drinking delicious wines and adult beverages. we will never give you an arrival time or seating time because it is impossible. what we can do is with total honesty, tell you what the outlook is for a table or bar seat, and not deviate from that. this entire process is based upon trust so you must trust us when we are trying to put you in the mix. I realize, after seven years of frustrated comments, that this is not what some people want to hear. especially when it comes to smaller parties wanting a big party table. we'll put two smaller parties together if they are amenable, and this happens often.
but the truth is, if you come to a busy restaurant, on a busy night, you cannot expect them to carve out a space for your party in the midst of such demand. be patient, behave, and patiently wait your turn. it will come. the most fun part of visiting Spain's still-thriving tapas joints are the crowds, cheek to jowl, clamoring for food, sangria, cider, food! it's often done without any seating at all, just space to get a shoulder towards the bartender or cook, or close enough to grab some snails or tortilla sitting on the bar. like Spain, we serve you while you are waiting, then transfer everything to your table so you are never empty-handed when at MAS. just remember, we open at 5.30 but serve a full menu until the wee hours of the morning. most people in charlottesville like to eat at 8 pm. it defies explanation but everywhere in town has the same problems. because we serve later than most spots, we offer a wider range of seating options should time be a concern.

we are thrilled for each and every customer that walks throught the door, rest assured we are doing our best to get you to your desired seating option, with food and drinks, as soon as is possible.

Something wonderful is going on in our little village. Check it out online at : 2009 Belmont Mandala Project. This is proof caring people are out there doing totally wonderful projects and work for everyone one of us.

The Vision of City Repair
City Repair is an organized group action that educates and inspires communities and individuals to creatively transform the places where they live. City Repair facilitates artistic and ecologically-oriented placemaking through projects that honor the interconnection of human communities and the natural world. The many projects of City Repair have been accomplished by a mostly volunteer staff and thousands of volunteer citizen activists.

Along these lines MAS is organizing a mural project for Spring of '10 to engage young artists and local businesses in cooperative projects that benefit everyone, and reinforce the principles of heads, hearts, and hands. Simple craft and artisan construction are pillars of MAS' core mission, giving back to the community is another. we are looking forward to this and other worthy endeavors as a way of saying "thank you" Belmont and Charlottesville for your support.

At MAS we are not content to sit and wait for Springtime and have been busy tasting and selecting new wines, sherries, and brandies to enhance your tapas experience at MAS. The new selections all have one thing in common - they are delicious! from simple, by-the-glass value wines to a new exotic French varietal from Lebanon, all selections are very food-friendly, many fruit-forward, and some sublimely smooth and elegant from barrel-aging. we think you'll agree that there is something for everyone on our list from earthy, biodynamic and organic wines to sparkling, light effervescent cavas and rosados. we also made an effort to represent the older, more suave old-style wines that don't come on strong from the nose but are more subtle in their aromas and how they feel texture-wise. these should all be released by December.

MAS in observance of the national holidays, will be closed Thanksgiving day, November 26th, and will re-open for regular hours Friday, November 27th. MAS will then close Christmas Eve and Christmas day, reopening the following Saturday, December 26th for regular hours. New Year's Eve we are open for our New Year Celebration and close the following New Year's day. Then our MAS-Aversary, M7, will be on Sunday, January 25th, look for your invitation soon! Please enjoy a safe, fun and wonderful holiday season and from all the MAS Mamacitas and Chamos, the very best to you and yours. Buen Provecho, Tomas

you may not realize but you are being asked to step up again and support candidates for office who believe in meaningful healthcare reform, sustainable land-use policies, infrastructure and transportation re-fitting, neighborhood development that is slow, kind, and resident friendly, and a myriad of other issues that never seem to go away. Please make a difference it's not too late - polls are open late for those who work in the mornings. and please keep those emails, letters and phone calls coming - we can make a difference - si podemos!

Thievery Corporation, the sound of MAS and many other night spots across the globe, will be playing tonight, Thursday October 29th from 8-11 at the Charlottesville Pavillion. Tickets are on sale online and at the gate. Thievery has amassed a huge following for its unique spin on old standards, genre-bending remixes and other-worldly takes on traditional music from around the globe. It's a sexy, fun and interesting way to spend the night together, you and MAS and Thievery - come to the show, eat tapas after like a rock star at our warm, cozy bar.

the Commonwealth's newly designated statute banning smoking in doors at restaurants will come into full effect this December 1, 2009. while we've always had a separate no-smoking room, and a large, negative ionizer smoke-eater system, MAS will officially join the ranks of restos banning smoking indoors, proving once again that all things must pass.

Humbly noted, MAS has taken and been voted "best of" in C'Ville's annual readers' poll for 2009. Awards include Best dish, bacon-wrapped dates(the nirvana of tapas bites), best place to take a date (of course), hardest working waitstaff (amen), best small plates,(we are a tapas bar after all), and best restaurant, (truly blessed). we owe all of it to our amazing customers, their patience and loyalty and ability to appreciate hand-crafted foods, locally sourced, dutifully executed, and readers who once again recognized our effort, and for that we are truly grateful and salute you. here's to another amazing year of bringing sunny España to C'ville. It has been our pleasure to do so. Tomas

With the return of Winter we find that local farms are beginning their transformation into preparations for the Spring, vineyards have completed their harvests, with the remaining cold-weather crops still growing for harvest. we've been receiving kubotcha pumpkins, gala apples, brussel sprouts, collards, last of the sweet peppers, last of the padron peppers, with radicchio, chard, kale and more pumpkins on the horizon. chickens, ducks, baby goats, quail and rabbits aren't far behind. we also received over 100 pounds of pawpaws, an intoxicating native fruit like a cross between a ripe pear and a mango. we'll be trying to make some custards out of these ancient and delicious fruits.

the change of season also means a return to more slowly-cooked, richer and more substantial cocino like our Nieman's Ranch pork cheeks, creamy pumpkin bisque, leeks roasted in duck fat and saffron, brussels sprouts simmered in heavy cream, fresh thyme and smoked bacon, cold-smoked Coho Salmon, rabbit confitado with fennel, Manilla clams in a spicy green mole, and of course, our wood-fired cocas (crispy, smoky flatbreads). the lush green Spring made this year truly green and perhaps next year we'll see a nice wet Spring as well.

With Spring rains come delicious earthy treats from the forest in the form of wild Morels, the cousin to truffles, wild garlic known as ramps in these parts or rampos in Espana, and local wild asparagus. The cooling, steady rainfall and mild temperatures coax these delights out of their winter hibernation and onto our tables. We love this time of year specifically because of their basic, essential flavors of woodlands, soil, pungency and sweet tender shoots. MAS features them often wild a plump grain like Farro or spelt from Espana, or with a three-minute duck egg and grey sea salt. try them with a crisp, floral Albarino a lightly aged Oloroso sherry, or go all out with a spicy, minerally Priorato. we think you'll agree that Spring is special.

Recently i had the opportunity to enjoy an evening of tapas and wines with Pam and Peter Dewitz, two regular neighborhood customers who shared their comments and impressions with me on a cold January evening.

our menu was as follows:
grilled ♠asparagus and olives w/ La Gitana Manzanilla;
paleta de bellota w/ Passenau Ceps Nous Priorato '06;
fresh Virginica oysters w/ Can Blau Monstant '07;
spinach salad w/ pine nuts, golden raisins and Manchego;
grilled baby lamb chops, chicken and pork meatballs all also with the Can Blau '07; and finally some bocarones and Chateau Doisy Daine Sauternes de Barsac.

the pairings followed along complimentary lines but some were very contrasting like the bocarones and Sauterne, or the Ceps Nous w/ oysters. as always at MAS, we didn't really have an agenda and ordered whatever struck our fancy. such is the freedom of expression at MAS. Viva la differencia!
♠
La Gitana Manzanilla. Asparagus is always tough to pair but the high alcohol and crisp acidity of the sherry was a good compliment.

Next we switched to a medium-bodied red wine for the acorn pork. the rich marbling of the bellota was beautifully mirrored in the silky, fruit-forward Priorato. the Manchego cheese that accompanied the paleta or shoulder, added a nice tartness to the buttery cured meat. I could have drunk this red wine all night but we switched to a more full-bodied wine w/ a little more gravitas in terms of texture and finish, the Can Blau Monstant '07, a cousin of the Priorato.

The oysters were deliciously pristine, crisp and briny, which was a nice compliment to the black cherry, toasted oak and astringent notes of the Monstant. you don't need any condiments for these oysters, a hybrid of eastern chesapeake oysters grown in around the San Juans near Vancouver.

we followed the oysters with our classic spinach salad w/ pine nuts, mango vinaigretta, golden raisins and Manchego cheese, again allowing the sweetness of the dressing to contrast w/ the astringency of the wine for a pleasant palate cleansing. Next was our grilled lamb chops w/ herbal mojo verde, a smoky, earthy compliment to the toasty oak and leather of the Monstant. as with all pairings different facets of a wine are revealed by different pairings, all a testament to the skill of the winemakers. we finished the meal with some of our stalwart tapas, the albondigas or meatballs, made from chicken and pork with our smoky, pungent Romesco sauce, and our Cantabrian white anchovies or bocarones. if you haven't tried these anchovies you won't believe how fresh, clean and delicious they are. they'll make a seal out of anyone!

at last we tried the Chateau Doisy Daine, a remarkable dry Sauterne from Barsac in Bordeaux, from the pre-eminent family of white wine in France. i know, we only serve Spanish wine at MAS and that is true but this, like the Tokai on our dessert wine list are just too scrumptious to pass up.

The world-renowned acorn ham from Spain has arrived at MAS and what a revelation. Moist, tender and oh so delicious the flavor of wild acorns and mast melt in your with the richness one would expect from an old, dry-aged steak. We are pleased to offer the 2 year-old Jamon Iberico de Belotta and the Palleta de Iberico, a shoulder cut, and are awaiting the chorizo. We still feature the 18 month old Reserva Jamon Serrano as well. These are arguably the best Jamon in the world and sustainably produced. Years back when MAS was a big baby a local gentleman, Steve Provence had the vision to produce these Jamon locally and the effort, while noble, soon ended with one Jamon for MAS. The fabled pata negra, or blackfoot pigs are the secret and their meat is extraordinary for its suppleness and beneficial omega-3's and "healthy" fats, i.e., not hydrogenated, or industrially manipulated for weight gain, flavor or effect. As well they are free-ranging pigs with acorns and hot summers on the Dehesas strewn with Holm Oaks. Come see what the fuss is all about. You can thank me later.

We at MAS have had what can only be described as a record year for local produce, poultry, wild harvested and game foods. With several years of srought behind us we finally broke through with Spring and Summer rains plentiful enough to help sustain local growers and farms through two full seasons. Notwithstanding the rains, the skill and diversity of local artisan and heritage farmers is extraordinary and much appreciated. I would personally like to thank the following for helping MAS preserve and present some very tasty and traditional tapas through their undying support for organic and sustainable practices: Piedmont Environmental Council, Double H Farm, Roundabout Farm, Manakintowne Specialty Growers, Gryffon's Aerie Heritage Meats, Bessette Farm, Planet Earth Diversified, United Export Services, Caromont Farm, and all the little wild harvesters that brought us beautiful morels, hen-of-the-woods, matsutake, and chanterelle mushrooms. Did I mention the numerous neighbors who generously shared their tomatoes, basil and herbs with us. We salute you and support all you are doing. See you next Spring!

MAS, and Charlottesville has lost one of it dearest and most talented friends, Marion Kingdon. Marion was instrumental in helping MAS from its inception on the drawing board, shepherding MAS through the birthing process and establishing it as one of Charlottesville's most unique destinations. I could never do her justice in such a small space but she was loved by all. Her dedication to MAS was without question as we spent many cold days in our warehouse staging area plotting and planning our creation. I don't know what I would have done without her resolute and positive contributions which ranged from the sublime of estate antique silverplate flatwear and sterling candlelabras on the concrete bar, to her input as we developed the innovative menu of tapas and brought PBR on draft back to Charlottesville's working classes. Marion loved Belmont so much that she and her husband Jim bought and remodeled a lovely house down the street from MAS where they have been raising their young son John, a prolific devourer of MAS Tapas lamb chops, broccolini and gambas al parilla.
Always ready to help whoever was in need, she displayed an unselfish, generous and kind spirit with a genteel and elegant flair. Many may remember her boutique, "Golightly" where she often schooled me on pocketbook issues and Audrey Hepburn. I'd like to think she and Audrey would have gotten along famously. Her wit and wisdom, media savvy and love of family, good wine, life and friends endeared Marion to all who knew her. She was a friend, a great mom, loving wife, a founder and a dear friend and we will sorely miss her. Tomas

At last we have been given the greenlight to serve our traditional sangria again after an absence of over six months. The General Assembly in all its wisdom has seen fit to modify the original pre-prohibition law forbidding the mixing of spirits with wine or beer. Unfortunately this change of heart took many months and hundreds if not thousands of letters from customers and restaurants. So come on by, the patio is open and the sangria is chilled. Saludos!

Chef Tomas Rahal got a chance to sit down with Kate Malay of the UVA Alumni Association and Juan Esteves a web analyst for Crutchfield Electronics. Over the course of the evening they got to sample ten different tapas and several wines. Here's what they thought.

Brick Oven Bread: "Moist, chewy, delicious with the extra virgin olive oil"

Cebollas Asados: Our oven roasted baby Vidalia onions "Please don't ever change these. They are creamy, a little smokey, and very tender"

Paquettes de Uvas: Grapes Leaves Stuffed With Lamb "Meaty, with a lemony tang, I enjoyed the lamb and rice filling"

Ensalada de Radicchio: Green Salad of Frisee, Radicchio, Walnuts, Blackberries, and Blue Cheese "Simply great!"

Ostras Frescas: Fresh Mirada Oysters from WA State "These were perfect oysters. Briny, a little sweet too, perfect with our cava"

Vierias Chamuscadas: Pan Seared Sea Scallops with Pequillo Mojo "Nicely done and perfectly seared."

Mollejas Salteadas: Veal Sweetbreads with Ham, Star Anise, and Fig Glaze "Delicious, what a unique dish"

Pescado con Ensalada de Hinojo: Hand Caught Mahi-Mahi with Fennel Blood Orange Salad " You had an uphill battle getting me to eat Mahi-Mahi and fennel, but I really liked these two together a lot."

Montidito de Carne: Open Faced Wagyu Sandwich with Spicy Mustard and Radicchio "Good, but maybe more salt next time."