Paella Party!

Chef Ryan Carroll spent a year living in Spain, cooking alongside some of the world’s great paella masters. He came home with the technique, the patience, and the obsession — and on October 3 he’s bringing all three to the vineyard.

Paella is built for a crowd and it’s built for wine. Ours will be cooked outdoors in front of you, finished with the crackle of socarrat at the bottom of the pan, and poured alongside Palmer’s wine. Seafood from Peconic Bay, vegetables picked that morning, all of it a few miles from where you’re sitting.

“I actually spent a year living abroad in Spain, where I had the opportunity to work with and learn from some of the best paella masters in the world. I also worked with José Andrés and was part of the opening team for Mercado Little Spain in New York City, so Spanish cuisine—especially paella—is something I have a lot of experience and passion for.” – Chef Ryan Carroll