Tapas de Primavera *In-Person* *NEW*

Celebrate spring with a vibrant, hands-on Spanish tapas experience highlighting seasonal ingredients and approachable techniques. Students will learn step-by-step preparations and helpful kitchen tips while creating a variety of classic tapas. The menu includes Salmorejo, a creamy gazpacho from Córdoba served with crisp eggplant sticks dressed in sherry vinegar; Tortilla Paisana filled with a colorful mix of vegetables; and piquillo peppers from Rioja stuffed with herbed goat cheese. Additional bites include 6-month Manchego topped with quince, marinated artichoke hearts wrapped in Serrano ham, and the instructor’s signature sangria. The evening has a sweet finish with an easy and elegant Spanish flan. 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.