Simple Spanish Tapas: Small Plate Delights
Tapas are small servings to share, perhaps while sipping a glass of wine or beer, and make a lovely light supper. Learn how easy it is to assemble a tapas spread and where to get the most authentic ingredients. In class, prepareTortilla de Papa (Spanish egg and potato tortilla), stuffed mushrooms, Little Pavian Soldiers (breaded fried cod), garlic shrimp, pork and beef meatballs, and eggplant caviar and garlic toasts. . Then sit and enjoy your efforts (along with olives-of course!) with your fellow classmates. Rebecca Caro is a food and travel writer, whose work has been featured in Cookie, DRAFT, 5280 and DiningOut magazines. She authors the blog From Argentina With Love, which was awarded 'Best New Blog of 2008' by Adam Roberts on his Food Network Show, the FN Dish. Rebecca is currently working on a cookbook based on her blog, and has appeared at the Museo de las Americas and on Radio 1430 AM. She also teaches at Whole Foods market and travels frequently to Argentina.
|Dates:||March 16, 2013 Check for other dates|
|Meets:||One Sat., 1-4PM 03/16|
|Location:||CFU LOWRY: Near 1st & Quebec|
You could save $12.00 on this course by becoming a member of CFU Membership
|Notes:||$20 materials fee payable in class covers food & handouts NOTE: menu has changed from the printing in the January 2013 catalog. The new menu is Tortilla de Papa (Spanish egg and potato tortilla), stuffed mushrooms, Little Pavian Soldiers (breaded fried cod), garlic shrimp, pork and beef meatballs, and eggplant caviar and garlic toasts.|
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