Totally Tapas

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 is a local chef instructor, and eager to teach you his tapas tips and tricks! 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.

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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 Pomegranate

White Bean with Spanish Chorizo and Pickled Pepper

Sardine with Avocado and Pickled Onion

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.

*Ingredients are subject to change due to seasonal availability

Allergens: Fish, Shellfish, Egg, Dairy, Wheat. Concerns? Email info@18reasons.org.

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.  

Review our registration and cancellation policies here.