18 Reasons: Totally Tapas – Late Spring Edition

Why settle for a single entrée when you can taste five, six, seven different bites? Tapas are a fun way to eat and a great way to entertain. Paul Schumer, a local chef instructor, is eager to teach you his tapas tips and tricks! This class features a broad array of tapas, all featuring the bold flavors of Spain. You’ll mix hot & cold, smooth & crunchy, salt & acid, spicy & sweet, to produce a spread that will have you thinking you’ve walked into a tavern in San Sebastian or Barcelona.

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Croquetas—Creamy, fried and sprinkled with ham or mushroom — can it get much better than that?

Albondigas—Pork and lamb meatballs in a zesty tomato sauce.

Patatas Bravas—Crispy, twice-fried potatoes drizzled with a spicy brava sauce.

Gambas al Ajillo—Succulent shrimp quickly seared in lots of garlic and oil!

Pan Con Tomate — Just like it sounds, so simple, yet so good!

White Bean Montadito with Spanish Chorizo and Pickled Pepper.

Smashed Pea Montadito with Manchego and Mint.

Granita—Shaved ice to cool it all down.

*Ingredients are subject to change due to seasonal availability