Depot Hotel Restaurant Vinoteca Garden

Cooking Class: Paella Party in Spain May 2012 (fully booked as of May 18)

 

Andalusia has some of the most traditional food in Spain and some of the most unusual.  Like most Italian provinces, most people in the provinces of Spain don’t consider themselves so much Spanish as Andalusian, Catalonian, Castilian, or Basque.  As in Italy, cooking is extremely regional, and within region, varies from village to village.  So one can find very strong opinions about what is correct and proper...or the true way to do things.  We have had frequent requests to return to Spain and do tapas and paella again...Here are some of the best recipes we have found from this very diverse region.  We know you will enjoy making them with us...

 

For our first course we have two great tapas that make wonderful appetizers for any party ALBONDIGAS ROMESCO and PATATAS BRAVAS.  These are very typical tapas bar dishes - very simple, relying completely on the excellence of the quality of the ingredients and the simplicity of the preparation.  They are spicy, but not too spicy...a perfect way to start a Spanish meal.

 

For our second course, we are going to do a cold soup that will be a great addition to your summer repertoire, called SALMOREJO COROBES.   This classic soup from the city of Cordoba is a refreshing chilled tomato soup garnished with Serrano ham.

 

For a main course we had to show you the new way we have found to make PAELLA ANDALUSIANA.  Making the perfect Paella is rather like searching for the Holy Grail.  For one thing, the ingredients vary with the region, the market, and the season.  For another, one always wants to achieve that perfect balance of seasoning.   The final challenge is to have moist and juicy rice and meats or seafood, but still have the beautiful toasty crust  -  that the Spanish call Soccarat,  on the bottom of the pan.  This contrast of flavors and textures is how the Spanish judge a great paella cook.    Well, we have been working away in the kitchen and have finally developed a system that we think works beautifully…  We can’t wait to show it to you!

 

Finally, to end the meal, we are going to do a light and delicate dessert very typical of what the Spanish enjoy most after a meal  TORTA DE ALMENDRAS.  This moist and fragrant almond torte is scented with orange and almond.  It is not too sweet, but has a marvelous combination of flavors  -  very Spanish and very easy to make.

 

MONDAY MAY 21 6:30 PM    TUESDAY MAY 22  6:30 PM

The class will be offered twice.  Choose the night you prefer.  Class will begin promptly at 6:30 PM in the kitchen of the DEPOT HOTEL RESTAURANT. (The doors open at 6:15.)  Dress comfortably, bring a pen or pencil, and be prepared to relax and have fun!   Class includes the four-course dinner with full portion servings, wines to match every course, and the recipes.  Students who have attended in the past know it is important to come hungry - you certainly won't go home able to eat another bite! 

   

Tuition is $90 per person. Classes may fill up very rapidly every year so it is recommended that anyone interested in a space return the form with their check as soon as possible. Spaces cannot be held without the tuition form and check.   Gia will email confirming the reservation.   Call or email Gia if you have any questions at all.

707-938-2980             gia@depotsonoma.com