A Night in Spain: Classic Tapas *In-Person*

Friends, family, and food are a way of life in Spain and nothing signifies that better than classic tapas - little bites with big flavor! Learn how to make regional tapas including Gambas al Ajillo (garlic shrimp with sherry, parsley & olive oil), Stuffed Piquillos (fire roasted peppers with bonito tuna & capers), Tortilla Espanola Classica, six month-aged Manchego cheese with all natural quince from Cordoba, and Chorizo a la Sidra (chorizo cooked in cider). We'll pair the tapas with authentic homemade sangria and end the night with Spanish Flan. Instructor: Luis de Haro



Start Date

July 12, 2024









Friday, 6-9pm. Jul. 12. The cost of tuition includes all food materials and fees.

This class will meet in-person at CCAE. Please view our In-Person Class Guidelines prior to enrolling.

Instructors: Luis de Haro


Luis de Haro

Luis de Haro was born in Madrid, and is a food connoisseur with a special interest in the complexity and variety of the regional cuisine of Spain. Luis examined and evaluated food and beverage departments of a multitude of hotels in America, Europe, and the Caribbean Basin, from 5-Star Conrad Hotel in Punta del Este, Uruguay to Sol Melia in Mallorca, Spain. In his travels through America and the Philippines, he identified the flavors of Spain and the influence of tapas in many of those countries. He believes in a practical and creative way of cooking that engages the cook who desires to explore the healthy, high-quality ingredients of the Mediterranean.