Call 1-800-842-5275 ext. 206 today to register.
Class Title:
Food and Wine Pairing
Class Dates: 4 sessions. See dates below
6:00pm to 8:00pm
Cost:
Sold as a 4 class series - $200
(Online registration is for the 4 class series only. Please call 800-842-5275 x206 to register for individual classes at $50.00)
Class Description:
This series will educate students on the factors of pairing food with wine; learning what works well and what to avoid, while exploring different wine styles from regions of the Iberian Peninsula and South America. Topics covered will also include classical pairings, difficult foods to pair with wine, difficult wines to pair with food, and the best "foodie wines" from low to high price ranges.
Session 1: Dry, Minerally Whites • February 17, 2010 6-8pm Class will unveil the pairing potential of Spain's and Argentina's greatest white wines, focusing on styles from Galicia, Txakolina, Penendes and Mendoza. Wine varietals to be explored will include Albarino, Godello, Hondarribi Zuri, Xarel-lo and Torrontes.
Tapas will include: Calamari a la Plancha, Gulf Shrimp with lemon and rosemary, Grilled Zucchini with mint
Session 2: Rich, full Whites • February 24, 2010 6-8pm Class will explore both unusual rich white wines from Spain and South America, covering the regions of Rueda, Priorat, Uruguay, Chile and Argentina. Wine varietals to be explored will include Verdejo, Garnacha Blanca, Gewurztraminer, Sauvignon Blanc and Chardonnay.
Tapas will include: Grilled Sardines with Smoked Paprika, Wild Mushroom Tartlets, Lobster Deviled Eggs
Session 3: Soft Elegant Reds • March 3, 2010 6-8pm Class will include the greatest of light-bodied and food-friendly reds from Spain and South America covering the regions of Rioja, Bierzo, Argentina and Chile. Varietals to be tried will include Tempranillo, Mencia, Bonarda and Pinot Noir.
Tapas will include: Cauliflower-Fennel Cazuela, Lamb Chops with Romesco, Roast Duck with dried cherries
Session 4: Bold, Assertive Reds • March 10, 2010 6-8pm Class will reveal the most significant of intense red wines from both Spain and South America, covering the regions of Ribera del Duero, Toro, Catalunya, Argentina, Chile and Uruguay. Varietals to be tried will include Tempranillo, Garnacha, Carinena, Cabernet Sauvignon, Malbec and Tannat.
Tapas will include: Chicken Livers with Oloroso Sherry, Truffled Polenta with Goat Cheese, Braised Lamb Shanks with Roasted Root Vegetables
Class Title:
Tapas Party at Home
Class Dates: 4 sessions. See dates below
6:00pm to 8:00pm
Cost:
Sold as a 4 class series - $200
(Online registration is for the 4 class series only. Please call 800-842-5275 x206 to register for individual classes at $50.00)
Class Description:
Session 1: Vegetables • March 24, 2010 6-8pm Many of the most popular tapas are simple preparations using seasonal vegetables. Learn how to twist one or two ingredients into impressive small plates which pop with flavor. We will practice making traditional dishes like Potato Tortilla and Mushrooms a la Plancha - along with newer dishes: Green Beans with Serrano Ham, Asparagus with Truffle Vinaigrette.
Session 2: Charcuteria • March 31, 2010 6-8pm The traditional start to any good Mediterranean themed party. An intensive class in both traditional and modern Spanish cheeses and cured meats which will give you the confidence to choose the best. Class will be co-taught with representatives from Forever Cheese, the country’s largest Spanish cheese importer, and we will sample the different varieties of Spanish hams, from Serrano to the rare "pata negra" made from acorn-fed pigs.
Session 3: Seafood • April 7, 2010 6-8pm Surrounded by water, the Iberian peninsula offers a range of fish and shellfish choices. This class will focus on identifying high-quality seafood and learning the ideal cooking methods for each type. Dishes will include Mussels Vinaigrette, Gambas al Ajillo, Roasted Bass with Salsa Verde, and Steamed Littleneck Clams with Chorizo.
Session 4: Meats • April 14, 2010 6-8pm Even a meal of small dishes needs a "main course." These more-substantial tapas use traditional main-course techniques, but still allow your guests to sample a variety of flavors. We will make Stuffed and Roast Quail, Braised Beef Short Ribs, and a Chicken Paillard with Chimichurri Sauce.
Class Title:
Master Class
Class Dates: 4 sessions. See dates below
6:00pm to 8:00pm
Cost:
Sold as a 4 class series - $200
(Online registration is for the 4 class series only. Please call 800-842-5275 x206 to register for individual classes at $50.00)
Class Description:
Session 1: Basic Ingredients • April 21, 2010 6-8pm Learn about the core ingredients of Spanish Cooking: where to find them, how to choose the best, and how to prepare simple, delicious tapas using them. This class will highlight some of Spain's most famous products, including smoked Paprika "de la vera", Piquillo Peppers, Arbequina Olive Oil, and authentic Bacalao from Galicia. We will make: Warm Octopus Salad, Piquillo Peppers stuffed with braised beef, Salt Cod Croquettes
Session 2: Techniques/Sauces • April 28, 2010 6-8pm Some of the most sophisticated, yet simplest, cooking that we do at Barcelona involves a perfectly-prepared piece of fish, meat or vegetable paired with just the right sauce. This class will focus on the techniques you need to make some of the most traditional ... and will give you the tools to invent sauces of your own. Dishes will include Patatas "Bravas," Merluza "Pil Pil", Leeks with Romesco, and Roast Pork with Catalan Aioli.
Session 3: Adventurous Food • May 5, 2010 6-8pm We're going to eat WHAT? For those who already love hard-to-find fish, organ meats and rare finds ... or for food-lovers who wonder what they've been missing. Learn why some of the foods which people turn up their noses at are the same ones which others dream about. We will make: Razor Clams a la Plancha, Whole Sardines Escabeche, Roasted Sweetbreads with Red Chimichurri Sauce, Morcilla ‘Hash’ with Millstone Farm Eggs
Session 4: Graduation Banquet • May 12, 2010 6-8pm Use the skills you’ve learned! We will begin at 3:00 in the morning at NY’s famous Hunt’s Point Market, where we will choose the best produce, fish and meats available with our wholesaler guides, then return to our kitchen and prepare an impromptu, extraordinary feast. Test out the new tricks you’ve learned on your classmates before holding gala celebrations of your own at home.