In this class, students will learn to prepare Tapas using traditional ingredients and spices from southern Spain. Students will learn a bit of Spanish culinary kitchen terminology, and cooking techniques and will receive great information about the beautiful country of Spain.
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Patatas Bravas: Bite-size crispy potatoes stir-fried in olive oil, served with Spanish brava sauce (a slightly spicy red sauce made with garlic, paprika, and sherry vinegar) and an Aioli dipping sauce (a cold emulsion of garlic and olive oil).
Enrollado de Hongos y Esparragos: Serrano ham rolls with caramelized onions, mushrooms, chives, green olives and asparagus served with fig paste with olive oil sauce.
Gambas al Ajillo: Shrimp cloaked in a garlic-infused olive oil and white wine sauce with smoky hints of paprika, parsley, and rosemary.