Postponed
Join us for this exciting culinary adventure, as we take you on a tour of Spain’s most celebrated regional cuisines.
This series which will run through 2020, is in collaboration with ‘Food & Wines of Spain’. Our aim is to focus in on the food and wines of the four regions that we think best celebrate Spanish cooking today: The Basque Country, Andalusia, Galicia & Catalonia
In each class, guests will taste six dishes unique to that region and pair them with quality local wines. Every dish will be prepared in front of you and you will be guided through their origins, their ingredients and their cultural significance to the region. Please arrive hungry!
About your host:
The host for all four events will be Bilbao born Blanca Valencia. Blanca trained at the Cordon Bleu in London and has cooked at the Alambique Cookery School in Madrid and cookery schools in Chicago. She has also completed stages at leading international restaurants. In Dublin, she runs various food centric events, including at the Cervantes Institute.
Basque
Squid in its own ink with rice, Chickpea cream with paprika and parsley oil and ham crackling, Hake and clams in green sauce, Green salad with quince dressing & Pantxineta (Basque traditional tart) with yogurt ice cream
Galicia
Tuna and pepper empanada, Octopus with Paprika and Olive oil,Santiago Almond mini tarts, Padron peppers stuffed Tetilla cheese, Canned seafood tasting (Clams, Mussels, Razor clams)
Andalucia
Grilled fish with ajo blanco sauce and roasted grapes, Fried Aubergine with Molasses, Secreto Iberico meat with Iberico Ham, Clams with chorizo, Olive oil jellies, Oranges with olive oil
Catalan
Suquet de Peix (Catalan Fish Hot pot),Fideua (Noodle “rice” with seafood),Spinach with pine nuts and raisins, Escalivada with Garrotxa goat cheese and Olive oil chocolate mousse
(postponed)
