Trade the winter chill for the warmth of the Spanish table. In this hands-on class, you’ll master the art of the cazuela—the traditional terracotta earthenware vessel made for sizzling garlic, bubbling broths, and rustic, braised favorites. Grab a glass, fire up the clay pots, and learn how to assemble a vibrant spread of authentic, comforting tapas built for sharing all season long.

On the Menu:

Albóndigas en Salsa Española: Plump beef and pork meatballs simmered in a warm spiced tomato-paprika reduction.
Pan con Tomate y Manchego: Toasted rustic bread rubbed with fresh garlic and grated winter tomatoes, crowned with aged Manchego.z

Chorizo al Infierno: Fresh cooking chorizo blistered and flambéed table-side in Spanish brandy
Queso de Cabra al Horno: Tangy goat cheese baked in a mini cazuela with warm tomato jam, served with grilled toast.
Dátiles con Valdeón y Bacon or Proscutio: Medjool dates stuffed with tangy Spanish blue cheese (Valdeón or Cabrales), wrapped in bacon, and baked until bubbling and crisp.

Calabaza Asada con Romero y Queso de Cabra: Roasted butternut or acorn squash wedges tossed in olive oil, garlic, and fresh rosemary, topped with melted goat cheese crumbles and pumpkin seeds.

What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• You will work with other students in groups of 4, sharing workstations and equipment.
• Classes are 2 hours, unless otherwise noted above
• Hands-on classes are limited to 12-16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back
• Chef will make a special Sangria for this event

Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mis En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class