One the the secrets of Spanish food is using the freshest ingredients, and in this class we want to take some seasonal spring ingredients and use them create a modern Spanish Tapas Party menu.
This class will focus on small composed plates that add up to lots of bold flavors. We will also show you how to make a delicate and refreshing Spring Herb Sangria to go with your meal.
Menu for the evening:
Chili-Lime and Spanish Olive Shrimp
Pink Peppered and Serrano Wrapped Chicken with a Mango Puree dipping sauce
A trio of meringues topped with Raspberry, Lemon curd , and chocolate balsamic sauces.