Around the World Small Plates, Big Taste Join us for a delightful trip Around the World with four different Small Plates guaranteed to wow with their Big Tastes! You will accompany Chef Jennifer Berry in this hands-on class as your taste buds travel the world with stops in Spain, Cuba, Egypt and Greece. No passport needed! Just come hungry as you will cook, eat, cook, eat, etc.: Spain – Spanish Espelette Clams with Grilled Tomato Bread, Clams steamed in Spanish sherry broth with dulce (sweet) paprika and Espelette pepper Cuba – Beef Picadillo-Filled Pastries, Flaky puff pastry filled with sweet and briny beef filling, baked to golden brown and brushed with honey glaze Egypt – Kataifi Prawns, Dukkah and Pistachio Yogurt, prawns seasoned with traditional Egyptian spice mixture wrapped with shredded Kataifi Greece – Fried Calamari, Assorted Vegetables,and Crispy Chickpeas served with Tzatziki and Fried Herbs.
The Spanish Kitchen – Paella Spain’s most iconic dish, Paella, is the perfect centerpiece to share with family and friends. Join Chef Drew Flanders in this hand-on class and you’ll learn about the spices, flavors, and techniques that go into mastering this classic Spanish dish and the sides and sauces to accompany your paella centerpiece. Learn about blending and highlighting Spanish ingredients like the deep smoky flavors of pimenton, the luxurious floral notes of saffron, and the sweet sharpness of sherry vinegar. The evening will start by enjoying a tapa prepared by Chef to tide you over while we create a mouth watering dinner of: Paella Mixta that includes chorizo, chicken, shrimp, clams, and local mussels Grilled seasonal vegetables with a Romesco sauce and creamy Aioli. Enjoyed with a choice of Sangria, Beer, White or Red Wine Based on the size of the paella, we work in groups of 4, so no singles please for this class. Couples if attending as 2 will be paired to share the work, and the fruits of your labor! Groups of 4 can request alternative Paella : All Meat, All Seafood or Vegetarian Paella
The Spanish Kitchen – Paella Spain’s most iconic dish, Paella, is the perfect centerpiece to share with family and friends. Join Chef Drew Flanders in this hand-on class you’ll learn about the spices, flavors, and techniques that go into mastering this classic Spanish dish and the sides and sauces to accompany your paella centerpiece.Learn about blending and highlighting Spanish ingredients like the deep smoky flavors of pimenton, the luxurious floral notes of saffron, and the sweet sharpness of sherry vinegar. The evening will start by enjoying a tapa prepared by Chef Drew to tide you over while we create a mouth watering Paella Mixta that includes chorizo, chicken, clams, and local mussels. We’ll round out the meal with Grilled seasonal vegetables with a Romesco sauce and creamy Aioli. Enjoyed with a choice of Sangria, Beer, White or Red Wine Based on the size of the paella we work in groups of 4, so no singles please for this class. Couples if attending as 2 will be paired to share the work, and the fruits of your labor! Groups of 4 can request an alternative, All Meat, All Seafood or Vegetarian Paella
Private Event Jamie DeMarco – Gene Juarez Menu: Cuban Beef Piccadillo, Italian Arancini, Japanese vegetable tempura,Spanish crispy goat cheese with dates Cocktail
Around the World Tapas Join us for a delightful trip Around the World, with Tapas that are as intriguing as the country that they originate from. In this hands-on class, Chef Jennifer Berry, will transport you to four regions around the world with recipes that you will be able to recreate for your family and guests. You will make: From Spain – Spanish Espelette Clams with Grilled Tomato Bread – Clams steamed in a Spanish Sherry broth with Dulce (sweet) paprika, Espelette pepper, garnished with parsley bread crumbs, served with garlic and heirloom tomato rubbed grilled bread and finished with a generous drizzle of Spanish olive oil. Cuba – Beef Picadillo filled Pastries – Flaky puff pastry filled with a sweet and briny beef filling, baked to a golden brown and brushed with a honey glaze. Picadillo is a ground beef mixture found throughout the Caribbean and Latin America. In Cuba it get’s it’s sweetness from raisins, brininess from olives and is used in Pastelitos de Carne. France – Provençal Stuffed Squid with Anchovy Vinaigrette – From the Provençe region of France come whole baby squid stuffed with a fennel, spinach, herb, and anchovy bread crumb mixture, sautéed to a golden brown, touched with a bit of anise flavor from Pernod to glaze. The squid are served over a bed of arugula tossed with anchovy vinaigrette. Mexico – Churros con Chocolate Caliente – Traditional Churros came to the America’s from Portugal and Spain and have been adopted by many Latin countries. These delightful fried strips of dough are tossed in cinnamon sugar and served with a traditional Mexican hot chocolate. Mexican chocolate is infused with more cinnamon and the hot chocolate is thickened with masa harina (corn flour), frothed to a creamy texture, the perfect drink or mixture for dipping your churro.
The Spanish Kitchen – Pintxos and Tapas What is the difference between Pintxos and Tapas?? Both small bites, the difference largely depends on the location in Spain. Our Cuban, Spanish Expert Chef Yary, in this hands-on class, will share her world of knowledge, tricks and tips behind their preparation. Studying and working in Bilbao and other places within the Basque region of Spain, Chef Yary learned from some of the very best Spain has to offer. From the simple to elaborate, the world of small plates is demystified and made easy and fun. In this class you will make these delicious tapas: Fresh Sliced Tuna Steaks, White Beans, Cabrales Cheese Crostini Shrimp, Pepper and Corn Stuffed Piquillo Peppers Melon, Artichoke, Wine Marinated Chorizo, Stick Salad Beef Tenderloin, Watercress, Red Wine Tart with Horseradish Sauce