These cakes have been popular for hundreds of years in part due to their versatility — “a pancake is just an avenue for sauces, or to add things on top,” Brent explains. The toasty flavor of cornmeal caramelizes on the outside of these griddle cakes to create a delicious, subtly sweet pancake perfect for topping with any variety of sauces or garnish.

This dish is designed to feed a group, cooked and served all in one pan. Paired with a crisp Txakolina or fruity red wine and a summer salad, it makes the perfect summer dinner. Throw down some festive linens and a trivet, present your paella, and linger as everyone helps themselves to seconds. Enjoy a sobremesa that lasts long into the evening; the Spanish tradition of post-dinner conversation around the dinner table is almost as good as the dish itself.

This Supper experience felt a bit like summer camp, from meeting excited guests at breakfast the day before to closing down the lobby bar after the Supper. We were able to feel transported to a different world deep in the woods, while everyone was still able to wander back to their rooms on foot at the end of the night.