The allure of tapas comes from a variety of directions but it’s not hard to see what makes them so popular. Getting to eat a meal comprised of a whole slew of small plates with big favor is an exercise in versatility, creativity, and the antithesis of a boring and minimal meal. Made popular by the Spanish, many areas in the world produce their own versions of tapas. The idea behind tapas is to share all of these little dishes while engaging in conversation and enjoying good food and life (and each other’s company). Tonight we’ll show you how to make simple ingredients that pack a ton of flavor in small bite creations while you see how wonderful the lifestyle behind tapas really is!
Recipes:Patatas Braves and Aioli (Fiery Potatoes) – Catalonia Region; Pa Amb Tomaquet (Toasted Bread rubbed with Tomato and Olive Oil) Catalonia Region ; Pinchos Morunos (Marinated Pork Skewers) – Andalusia Region; Gambas al Ajillo (Sizzling Herbed Garlic Shrimp)- Andalusia Region ; Tortilla de Patatas (Potato Egg frittata) – Navarra Region
Class Type: Individual, hands-on cooking class
Class Notes: Learn about Spain and their most famous tapas recipes!
Hailing from Caracas, Venezuela and currently based in Brooklyn, NY, Valbuena has travelled the world to work in some of the most lauded restaurants, including French Laundry, Mugaritz, and Gordon Ramsay. His passion for working with seasonal ingredients and local produce led him to start Brooklyn Edible Social Club– a supper club featuring locally-sourced cuisine. Valbuena has been featured in Edible Brooklyn magazine, Time Out magazine, AM New York, as well as on countless blogs. When he’s not hosting suppers, he can be found tending his indoor herb garden, chatting with purveyors at the Greenmarket, watching soccer, or dreaming about having a small goat farm and making cheese.