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February 23, 2008 |
| Tapas: Tortilla Española Potato Omelet Gambas al Ajillo Garlic Shrimp Puerros con Setas Leeks with Mushrooms Higos con Jamón Figs with Serrano Ham |
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| Pimientos Rellenos de Bacalao Piquillo Peppers Stuffed with Salt Cod Mousse |
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| Cordero Asado Castellano Roast Leg of Lamb with Paprika Rub Pimientos y Berenjenas Roasted Pepper and Eggplant Saute |
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| Manchego & Membrillo Manchego Cheese and Quince Jelly |
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| Flan de Naranja Orange Custard |
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| Selection of Sherries Representative White Wines from Rias Baixas and Red Wines from Rioja and Ribera del Duero, Spain* |
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| *The Chef reserves the right to make adjustments |
| Return to Cooking Classes |