PAELLA 101 – Chef Jose Luis demystifies this quintessential Spanish dish. In this one class, students will learn the theory of what makes a great paella, and will then master the technique with Jose Luis’ hands-on approach in IBERIA’S kitchens. Besides the traditional chicken and seafood paella, students will also vary ingredients to create an exciting, non-traditional paella. This is our most popular class and is a must for anyone serious about learning about Spanish cooking.
Saturday, September 12th, 11:00 am. Meet at Iberia.
GUISOS AND THE ART OF BRAISING – Guisos are the favorite way for Spaniards to cook at home. Perfect for casual entertaining and potlucks, these rustic, one-pot meals are perfect for the family-on-the-go, AND they are among the tastiest dishes you will find anywhere. Some of Iberia’s all-time favorites, like ternera con nueces (veal with walnuts and olives), cordero al chilindron (lamb with sweet peppers), artichoke hearts braised with fingerling potatoes and garlic, and slow-roasted duck will be deconstructed for you. Come to this class hungry – there will be an unforgettable feast waiting at the end.
Sunday, September 20th, 10:00 am. Meet at Iberia.
THE BASQUE COUNTRY – Many of Spain’s top chefs hail from el Pais Vasco, where a tremendous culinary tradition features food that is earthy and simple, on the one hand, and sophisticated and ethereal on the other. We will sample both: piperrada, a sweet pepper-tomato casserole; pimientos relleno de bacalao, sweet pimiento peppers stuffed with salt cod; txipirones en su tinta, baby squid in ink sauce; cordero al ajo arriero, lamb braised in vinegar with paprika and whole garlic cloves.
Sunday, September 27th, 11:00 am
THE FLAVORS OF ANDALUCIA – This southernmost region of Spain is where Chef Jose Luis was born, and the gutsy, peasant cooking that characterizes the region is some of the most flavorful of the Iberian peninsula. We will prepare a hearty meal, beginning with gambas al ajillo, the shrimp dish that incorporates a classic Spanish triumvirate: toasted garlic, sherry and pimentón. We follow with remojón, an intriquiging orange-vegetable salad from Granada, which we’ll top with mojama: tuna loin cured in the style of jamón Serrano. Entrées will include almejas a la marinera, our favorite way to prepare clams (spiked with sherry), and finally albondigas de gallina y jamón: deliciously different chicken and ham meatballs.
Sunday October 4th, 11:00 am. Meet at Iberia.
TAPAS – Great entertaining starts with fun finger food, and these tasty little tidbits are the ultimate in fun. We will prepare a variety and show you how easy it is to look like a pro in front of your guests and friends. We will prepare some hot tapas, some cold tapas, and show you how to prep ahead so you can enjoy your own party. Recipes will feature all-time favorites. We will also show you how to make IBERIA’S patented sangria, a sure-fire way to get your party going!
Sunday, September 13th, 11:00 am. Meet at Iberia.
NEW! ADVANCED TAPAS – We have plenty of students who just can’t get enough of our tapas classes, and this afternoon is designed just for them. Our focus will be on more involved recipes, like calamares rellenos stuffed squid in black ink sauce, croquetas de jamón (ham and onion croquettes), empanadillas variadas (crispy turnovers with a variety of fillings), pimientos del piquillo rellenos (sweet pepper stuffed with crab), fricando de langostinos (shrimp & shrooms in almond sauce), mejillones rellenos (stuffed mussels), albondigillas (meatballs), and more. As always, IBERIA’S sangria will be flowing.
Sunday, October 11th, 10:30 am. Meet at Iberia.