W-FA589 Seville Spain with Chef Craig Tinling

Caper saffron chicken

Roasted grape asiago cheese and Iberica jamon on grilled bread

Arugula salad with sherry vinaigrette goat cheese and Marcona almonds

Rioja-style potatoes with chorizo

Tarta de Santiago (chocolate tart) 

Tuition: $75

Material Fee: $15

Lab Fee: $15

Time: 6pm - 8pm

Ages 17 and up.

Adult students (21 and over) are welcome to bring a bottle of wine or beverage of choice to enjoy with their meal. Please wear comfortable shoes and tie back long hair. *Please note: Substitutions to menu cannot be made the day of class. Registration for Food Art Workshops close 48 hours before the start of the workshop.