Spanish cuisine is as seasonal as it is regional; the spring brings a bounty of fresh produce to make recipes full of color and brightness. In this workshop Chef Camila will guide us through the preparation of some delicious tapas dishes from the regions of Spain. We are fortunate here to be able to draw from our local northern California bounty to reproduce these traditional recipes.

Menu:
Fresh Peas with Hard Boiled Eggs and Red Pepper
Rice with Mussels and Fava Beans
Artichoke Salad with Anchovy Lemon Vinaigrette
Cardoons with Homemade Mayo
Crema Catalana (Creme Brulée)

More info and registration here.