A Taste of Southern Spain *In-Person*
Come join chef Luis de Haro, a native Spanish chef, and cook a delicious meal from Southern Spain. You'll learn all about the authentic dishes and flavors of one of the most fascinating culinary regions. We’ll start with a taste of Spanish sherry, followed by Antonia's salmorejo (creamy gazpacho from Cordoba), Pipirana de Jaen (julienne of vegetables with olive oil & sherry vinegar from Jaen), Chorizo al Vino Tinto (chorizo in red wine from Seville), and Ajo Colorao (red garlic fish stew from Almeria). We'll finish the night with cinnamon ice cream and XVOO tortes from Seville. Instructor: Luis de Haro
Sections
SSPN-FA24.01
Friday, 6-9pm. Dec. 13. The cost of tuition includes all food materials and fees. Please note, time has changed from printed catalog.
This class will meet in-person at CCAE with a limited student capacity. Please view our In-Person Class Guidelines prior to enrolling.
Instructors: Luis de Haro
Instructor
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.