May 2017 Newsletter
Very few words of wisdom in this month’s newsletter as Cindy is sunning herself in foreign climes. So the main objective is to let you know about our next veggie event.
Just two things to mention. Firstly we have heard of a new restaurant opening in June on the Arenal. It appears to be completely veggie and also has several vegan dishes. Check it out at:
Maybe follow them on Facebook and you will get to know of the opening date. There does appear to be a web site at:
It does give menus, it also says it is open which contradicts the Facebook page.
Secondly, a few people have told us the they didn't get last month’s newsletter but did get the reminder. This remains a mystery but we will keep our ear to the ethernet for any problems this month.
With this in mind I will just repeat the information about the BBQ as only a few people have responded.
I think we need a deadline so that we know if we have enough people interested. The event is on Saturday the 3rd of June so please let us know by email if you are interested before the 20th May. Please reply to firstname.lastname@example.org
I have also been discussing the possibility of a BBQ with Christopher’s Kitchen for the start of the summer. Chris Bell is a private chef who works partly from the BBQ shop in Calpe where he holds a series of lessons about BBQ cooking. We have agreed a menu and the date of Saturday the 3rd of June. It will be held at the BBQ shop in Calpe and it will be a lunchtime. There will be an opportunity for some participation depending on the level that people would like to get involved, but it is not a ‘lesson’ as such and anyone can come along and just enjoy the food and company (and jacuzzi!). We need to have 18-20 people for it to be viable. Chris has proposed the following:
Roasted sweet potato and refried bean quesadillas with jalapeno peppers for the brave from the plancha
Spicy vegetable samosas with a cool mint and cucumber raita on the side burner
Mini-chick pea burgers from the plancha with all the trimmings (pickles, lettuce, tomato, BBQ sauce)
Pizza topped with home-made tomato topping, spinach, feta and garlic confit – cheesy toppings as required
Home-made gazpacho with all the trimmings (we have had great reviews for this dish)
Red peppers stuffed with savoury rice on the BBQ – very yummy!
Traditional Spanish orange and almond cake with a splash of Cointreau for those who like a little tipple with their pudding
Bananas on the BBQ stuffed with chocolate and marshmallows with a squidge of cream (this naughty dessert – goes down a storm)
We could have some people making the starters as well as the desserts, for example, so that everyone can join in. Those who want to relax can also do that and take a sedentary role if they wish. If you do get a large group together we just ask that people car share if possible as parking is at a premium at the shop.
The price of this event per person would be €30 with cooking instructions provided and ½ bottle of red/white wine per person plus still or fizzy water on ice for those who prefer not to drink. I’ve attached a few pictures for you to share with your members.
We hope to see you at Antiquary at the end of the month,
The next Montgó veggie event is at Antiquary in Benitaxell on 26th May. This will be our third visit and everyone enjoyed the first two immensely so get booking!
To book and see the menu click here or go to :
The booking site will close on May 20th at 11pm.
The photos from the May event at Satari's are available to view on the Montgo web site go to: