Totally Tapas!
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.
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. Never made them before? Not to worry, Paul Schumer is a local chef instructor, eager to teach you his tips and tricks to a delicious tapas spread! This class features several classic 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.
MENU
Croquetas—Creamy, fried and sprinkled with ham or mushroom -- can it get much better than that?
Montaditos—Assorted toasts with toppings:
Butternut Squash Drizzled with Lemon-Yogurt Sauce, Mint and Grapes
Smashed Peas with Mint and Manchego Cheese
White Bean with Spanish Chorizo and Pickled Pepper
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!
Granita—Shaved ice to cool off from the boldness that is Spain.
This menu contains the following common allergens: Shellfish, Egg, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.
Let’s Cook Together!
Paul Schumer has been involved in food on many levels. He was a brand manager at Nestle Foods and ran marketing for Pasqua Coffee, a 56-store chain of specialty coffee cafes. He attended culinary school in San Francisco and subsequently, worked at Catalan restaurant Contigo and Sardinian restaurant La Ciccia, both in Noe Valley. He did a brief “stage” with Spain’s El Cellar de Can Roca, the #1 restaurant in the world at the time. He has taught at San Francisco Cooking School and Civic Kitchen, and currently conducts food tours in the Ferry Building and the Mission District through Edible Excursions.
