Tapas and Pintxos *In-Person* *NEW*

Pintxos, the hot new trend in Spanish tapas, are traditional bar snacks hailing from the Basque Country in Northern Spain. The name comes from the verb "to pierce" because they're often served on small skewers on the bar. Tapas are traditionally a single-food item whereas pintxos can be a pile of different food items held together with a toothpick. Colorful and elegant, these little bites pack a big flavor punch. In this holiday class, we'll be eating the seasonally inspired tapas and pintxos alongside sparkling cava from Catalonia and D.O. red wines. Will finish with XVOO tortes from Seville and a glass of Cream Sherry. We will make our classic Gambas al Ajillo and Chorizo braised in red wine Tapas and classic Pintxos of Goat cheese and Caramelized onion. Also, Pork Belly Green Pepper with lemon zest among others. Dish them up by the plateful at your next party and keep the beer, wine, and conversation flowing! Instructor: Luis de Haro

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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.