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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Espinacas con Garbanzos: Prepared with a luscious sauce made of toasted bread, garlic, and spices that are blended and added to the spinach and chickpeas.
Salmorejo de Triana: Made with ripe tomatoes, bread, extra virgin olive oil, sherry vinegar, and garlic. It is thicker and creamier than gazpacho with a slightly sharper acidity
Solomillo con salsa al Whisky: Consists of pork tenderloin in a garlicky whisky sauce and it’s made with a combination of medallions of pork tenderloin, flour, lemon juice, garlic, whisky, olive oil, stock, and often potatoes