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Tapas de Sevilla
Menu
Special Edition: Tapas de Sevilla
Nov 15th
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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
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Tapas
Jan 29th
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Patatas Bravas: Delicious bite-size stir-fried crispy potatoes in olive oil with Spanish brava sauce, a red and slightly spicy sauce made with garlic, paprika, and cherry vinegar.
Enrollado de Hongos y Esparragos: Serrano ham rolls with caramelized mushrooms and onions, chives, and asparagus. Garnished with kalamata olives, cilantro, and fig balsamic glaze.
Gambas al Ajillo: Shrimp cloaked in garlic-infused olive oil and white wine
with smoky hints of paprika, parsley & rosemary.
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Class Schedule
Jan 29th; 6:00- 8:30 pm
Policy
Journey Culinary Ltd do not provide refunds. If you notify us at least 2 weeks prior to your booked class, then we can issue a class credit to be applied to another class of your choice. If you are unable to attend a class that you have booked, you may transfer your spot to someone else. Simply notify us about the situation, at least with 2 days before your class starts, and provide us with the name and email address of the person who will be taking your place.