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Come join Chef Luis de Haro, a native chef from Spain, and spend time with your beloved one cooking a delicious meal from Southern Spain. You’ll learn all about the authentic dishes and flavors of one of the most fascinating culinary regions. We’ll start with Antonia’s salmorejo (creamy gazpacho from Cordoba), pipirana de Jaen (julienne of vegetables lightly marinated in extra virgin olive oil, egg yolk & sherry vinegar from Jaen), chorizo al vino tinto (chorizo in red wine from Seville), and ajo colorao (red garlic fish stew from Almeria). Our wines are D.O. from Spain and will finish with Orange Olive oil tortes from Seville and cinnamon ice cream. Tuition is per pair.
Luis de Haro
Luis de Haro was born in Madrid, and is a food connoisseur with a special interest in the complexity and variety of the regional cuisine of Spain. Luis examined and evaluated food and beverage departments of a multitude of hotels in America, Europe, and the Caribbean Basin, from 5-Star Conrad Hotel in Punta del Este, Uruguay to Sol Melia in Mallorca, Spain. In his travels through America and the Philippines, he identified the flavors of Spain and the influence of tapas in many of those countries. He believes in a practical and creative way of cooking that engages the cook who desires to explore the healthy, high-quality ingredients of the Mediterranean.