Barcelona: Discovering Catalonian Food *In-Person*

Barcelona, the bustling metropolis nestled in the Spanish region of Catalonia, is known in culinary circles as the capital of the Mediterranean diet. Barcelona is famed for its award-winning restaurants, yet Chef Luis will give us an intimate look at the cuisine of a Barcelonian household in this class. We’ll begin the night with a Marcona almonds tapa and a glass of Catalonian cava. Next, we'll prepare Pa Amb Tomaquet (tomato and garlic bread), Botifarra Amb Mongetes (Catalan sausage with white beans), Espinacas Catalana (spinach with pine nuts and golden raisin) and a Barcelona Seafood Fideuà. We’ll end the class with the quintessential Catalonian dessert, Crema Catalana. Instructor: Luis de Haro

Sections

Instructor

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.