Brunch in Spain with Sparkles

With different plating styles and flavors with fire and sparkles, we’ll have fun learning and making brunch. We’ll begin with Magdalenas, Spanish lemon cupcakes. We’ll make Spanish potato salad where this recipe is like no other. We’ll also make famous Tortilla Espanola, Spanish omelet. We’ll bake Huevos Flamenca, Andalusian flamenco eggs in a sofrito bed with layers of chorizo and Serrano ham. A special Spanish Flan will crown our brunch. Natural orange juice and cava from Catalonia will make Mimosas. Instructor: Luis de Haro

Sections

SBRN-SU19.01

Start Date

August 11, 2019

Time

11:00am

Location

CCAE

Cost

$85.00

Availability

3

Sunday, 11am-2pm. Aug. 11

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 wanting to explore with quality and healthy ingredients of the Mediterranean.