The Buzz

Enjoy a window into the Proctor community provided through news stories, blog posts, video, assembly podcasts, and images of day-to-day life on and off-campus.

Dinner for Thirteen

One lovely evening in Barcelona we met Gloria Sabater to enjoy a traditional Catalan meal.

We were so thankful that Gloria, the mother of Guillem Cruz Sabater '14, was able to spend the evening with us and share a bit about her culture, language, and cuisine.

Jamón de bellota (ham from acorn-fed pigs)
As we step into the dimly lit and elegant restaurant, we are greeted by a small woman dressed in different shades and textures of grey.  Guillem’s mother, Gloria, leads us past watching couples who are already enjoying their dinners and brings us to a long table which is situated against a wall of empty green wine bottles.  The room smells of delicious salty meats, sweet fragrances of dessert wafting from the kitchen, and wine.  After asking only one simple question, if anyone is not fond of lamb, Gloria proceeds to order plate after plate of traditional Catalan cuisine.  For the first few bites of food, our Proctor clan is unusually quiet as we observe our host for the evening and how she carries herself.  Soon she has us all laughing while she recounts stories about her son and her visits to our campus.  Feeling slightly tired, my mind drifts from dinner.

Pan con tomate

A typical way to eat pan con tomate in Catalonia is with a slice of jamón on top!
Photo credit: Gloria Sabater

Before I came to Barcelona, my host mother must have told me at least five times to be careful and watch my things at all times.  Within our first five minutes in the subway, thirty euros were stolen from Nicola’s wallet while I stood within arms length of her.  Leaving the subway, the chaos did not end, and the loud cars and people conversing in the streets were in sharp contrast to the calm walk in Segovia from my house to the school I had been enjoying so much every weekday.  Back in the restaurant a plate of bread with tomato and a garlic mayonnaise was placed in front of me.  As I started to eat, the thoughts of the outer world only some fifty feet out the door were forgotten.  Impressed by Gloria’s English and how seamlessly she transitions between it, Castilian and Catalan, I think of my own language experiences.  Gloria informs us that as a child she was sent in the summer to intensive English class, and having lived in Barcelona all her life, she doesn’t even notice which Spanish tongue she is speaking.

Gloria teaches us to peel the skin and eat this delicious Catalan green onion called a calçot.
Dip the onions in salsa romesco, a sauce made of olive oil, garlic, peppers, and ground almonds and enjoy! (Photo credit: Gloria Sabater)

Photo credit: Gloria Sabater
Photo credit: Gloria

 When I was born my parents had already planned a two month trip to Italy and wanted to give me a name that would be easy for Italians to pronounce.  Shortly after this I was brought to Israel while my mom did her work; during this time many Israeli men and women played with me and watched me crawl around their kibbutz.  Since I was a baby, I have been blending with other cultures and taking in different languages.  There really is something to be said about children having the easiest time learning; the majority of my Spanish I acquired between the ages of four and twelve.  Although during my first few weeks of life in Segovia I at times became quite frustrated with my lack of Spanish, having dinner with Gloria gives me the desire and motivation to learn the most Spanish I possibly can.  Her knowledge of her city reminds me to take note of every place we visit and tuck it away until I am to remember our wonderful trip once more.

~ Isabella Ellis

There were costillas de cordero (lamb chops) with salsa alioli made of garlic, olive oil, lemon juice, and egg yolks.

For dessert we savored flan and arroz con leche (rice pudding).

Thank you, Gloria, for this wonderful experience!
Date Posted Arrow down
  • David Santos
    Estas photos de Proctor en Espana me traen recuerdos e ganas de esta en Espana. Estos momentos es algo que nunca van olvidar chicos. Ole!!! David 98'
  • Laurie Zimmerman
    I'm so happy all of you in Spain got to spend time with one of my all-time favorite people, Gloria! What a great treat you had!!!
  • john ferris
    Sounds like a great dinner and great social event. I am having food and foreign language envy...wonderful to read about the value you see in learning languages. Wish I had....on the bucket list! Enjoy!!!
  • Gloria Sabater
    Hi everybody, thanks for the nice comments about the dinner, it was great to share this gourmet time with you. By the way, the traditional home made Aill i oil is made only with garlic and oil, but the ones that are not able to, because is quite difficult, can add the egg yolk and lemon. Hope you enjoyed Barcelona and please come back!
  • Brooks Bicknell
    ¡Ahora tengo mucho hambre! Gracias por el blog.
  • Erik Cole-Johnson
    Gracias por el blog Isabella y Mikaela. ¡Parece muy saborosa toda la comida de aquella tarde! ¡Os saludo todos de Andover!
Located in  Andover, NH,  Proctor Academy is a private coeducational day and boarding school for grades 912. Students benefit from a rigorous academic program, experiential off-campus programs, fine and performing arts, competitive athletics, and a wide selection of extracurricular activities.
204 Main Street  .  PO Box 500  .  Andover, NH 03216
p. (603) 735-6000   f. (603) 735-6300