The Story of Tapas: Tapas are part of a daily event in the life of the Spanish culture. Mainly a Northern Spain, Basque regional tradition, it has grown to signify a way of eating and socializing. It is said that tapas originated centuries ago.

In Spanish, the word tapa or the verb tapar means “to cover.” Tapas represent the Spanish custom of placing a piece of bread over the glass of wine. It is a custom that dates back past the 1500s. Traditionally, the exact food served is less important than the social occasion.

Tapas is a way of life. It signifies leisure, camaraderie and good humor. In Spain, tapas are almost always accompanied by wine. They are not so much about talking as they are about eating and drinking. The wine is the medium that holds the conversation with friends and the food together. You make time to enjoy the moment in an unhurried way. The threefold purpose of snacking on tapas is to dull any hunger pangs that have built up since the previous intake of comestibles, to whet the appetite for the next and to stimulate sociability, at which the Spanish excel.

Join us to dine and socialize the Spanish way at La Bodega.

Reservations accepted.

HOURS:

Lunch: Mon.-Sat. 11 a.m.-4 p.m.

Dinner: Sat.- Sun. 4 p.m.-close;

Happy Hour: Sat.-Sun. 2-6 p.m.

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Smoked Salmon Ahumado

Serves one

• 1 1/2 oz. smoked salmon (sliced)
• 3 oz. asparagus spears, blanched
• Heirloom cherry tomatoes, quartered
• 1 1/4 oz. horseradish vinaigrette (recipe below)
• 2 Tbs. hard-boiled egg, diced
• 1/2 Tbs. radish, shaved

Horseradish vinaigrette:

• 4 Tbs. prepared horseradish
• 2 Tbs. white distilled vinegar,
• 1 tsp. sugar
• 1 tsp. kosher salt
• ó tsp. black ground pepper
• 1 tsp. lemon juice
• 2 Tbs. olive oil
• 2 tsp. parsley, finely chopped

Vinaigrette: Place all ingredients into a bowl and whisk together. Store in the refrigerator for up to 1 week.

Procedure: On a chilled long skinny plate, overlap the smoked salmon, place the blanched asparagus in a neat pile on top of the salmon. Using a spoon, drizzle the vinaigrette over the plate. Garnish by sprinkling the egg and tomatoes around the perimeter of the plate. Top with a few of the shaved radishes. Enjoy.

Recipe provided by La Bodega, a Kansas City Originals restaurant.

La Bodega

The Orginale • 703 Southwest Blvd., Kansas City, MO 64108 • 816-472-(TAPA) 8272

Town Center Crossing • 4311 W. 119th Street, Leawood, KS 66209 • 913-428-(TAPA) 8272

www.labodegakc.com