Flavors of Spain: Summer Tapas
A hands-on cooking class culiminating in a family-style dinner served with wine.
Join Mat Schuster, chef of Canela Bistro & Wine Bar for a class on Spanish tapas for summer. In this class, we will highlight the stars of summer in the Bay Area (like eggplant and corn!) and Spanish ingredients such as jamon, olive oil, tuna and piquillo peppers. We will also learn how to preserve mussels in a classic Spanish sauce. Mat has been teaching Spanish cooking classes for over 15 years and has staged at various Micheline star restaurants in Spain. He is also the host of a podcast where he interviews chefs called Food, Wine & the Culinary Mind. Join us to welcome Mat at his first class in our classroom!
MENU
Ensaladilla Rusa - Spanish style potato salad with oil packed tuna, home made aioli, hard boiled egg and piquillo peppers
Mussels en Escebeche - chilled and preserved mussels in olive oil, Spanish paprika, sherry vinegar, onion and carrot
Gambas al Ajillo - Seared shrimp with a garlic sauce of black garlic, sherry and preserved lemon
Berenjena Frita - Fried Eggplant with Spanish Molasses
Stuffed Piquillo Peppers with greens, corn, Romano beans and béchamel
