{"version":"1.0","provider_name":"Bodega del Abad","provider_url":"https:\/\/www.bodegadelabad.com\/en\/","author_name":"Raul Diez","author_url":"https:\/\/www.bodegadelabad.com\/en\/author\/rdiezenantar-es\/","title":"14th GASTRONOMIC TRIBUTE TO EL CAPRICHO'S OX MEATS - Bodega del Abad","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"LWdlfURlHF\"><a href=\"https:\/\/www.bodegadelabad.com\/en\/14th-gastronomic-tribute-to-el-caprichos-ox-meats\/\">14th GASTRONOMIC TRIBUTE TO EL CAPRICHO&#8217;S OX MEATS<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.bodegadelabad.com\/en\/14th-gastronomic-tribute-to-el-caprichos-ox-meats\/embed\/#?secret=LWdlfURlHF\" width=\"600\" height=\"338\" title=\"&#8220;14th GASTRONOMIC TRIBUTE TO EL CAPRICHO&#8217;S OX MEATS&#8221; &#8212; Bodega del Abad\" data-secret=\"LWdlfURlHF\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.bodegadelabad.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.bodegadelabad.com\/wp-content\/uploads\/2020\/04\/jimenez-jamuz.jpg","thumbnail_width":480,"thumbnail_height":207,"description":"During &#8216;El Capricho&#8217;s&#8217; gastronomic event, Jose Gord\u00f3n dissects the finest red meat, from its aromas to its taste, encompassing touch and texture. With this exceptionally high-quality raw material, the winery&#8217;s team serves a highly creative eight-course menu (75 euros) following this sequence: pink grapefruit cocktail flavored with lavender and thyme foam, ox crackling chips with [&hellip;]"}