Transport your kitchen to the vibrant streets of Seville and Barcelona! In this high-energy, hands-on workshop, you will master the art of the “Tapeo”—the Spanish tradition of sharing small, flavorful plates. We’ll dive into the essential techniques of Spanish coastal cooking, from mastering the perfect garlic infusion to the art of the crispy empanada fold. Roll up your sleeves, and prepare for an evening of big flavors and shared traditions.

On The Menu:

Gambas al Ajillo (Sizzling Garlic Shrimp): A classic Spanish favorite! Master the technique of poaching shrimp in a rich, chili-flecked garlic oil until perfectly tender.

 Serrano Wrapped Dates with Manchego: A study in balance! Sweet Medjool dates stuffed with sharp Manchego cheese, wrapped in salty Serrano ham, and seared until crisp.

Classic Pan con Tomate: The beauty of simplicity. Learn the traditional method of rubbing toasted sourdough with garlic and vine-ripened tomatoes, finished with Arbequina olive oil and sea salt.

Albóndigas: Traditional Spanish meatballs in a zesty, saffron-infused tomato sauce.

Traditional Flan: Chef will demo and have already for the class

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
• You will get with your meal:2 glasses of wine or water/soda

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.