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. We are going to bring back the Authentic Tapas of Sevilla
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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
Cost: $110 per person