The Barcelona Cookbook has inspired a series of cooking classes to be presented at the exclusive Clarke Kitchen Showroom in South Norwalk. For a truly enlightening culinary experience, join us for four distinct series, priced at $200 for four classes per series.
Each specially-designed class includes a hands-on cooking experience with a Barcelona executive chef, the meal you create and wines selected to match. You will also receive a signed copy of The Barcelona Cookbook when you purchase any of the four series offered. Read on for details and join us to "Cook the Book" with Barcelona.
Series 1: Paella Feast • January 20-February 10 Session 1: Cocktail Hour • January 20, 2010 6-8 PM
In Spain, the assortment of small bites that circulate in the early evening and for a light lunch can be classified into “pinxtos” and “montaditos:” skewered with a toothpick or served on small bread rounds. In this first class we will show you some of our favorite before-meal snacks: the “gilda,” the roast pepper and boquerone montadito, tuna tartare on yucca canapes, cold filet with horseradish cream.
Videos from the first class:
Session 2: Tapas from Valencia • January 27, 2010 6-8 PM
The best tapas to accompany a paella are light vegetable and seafood tapas from Spain’s East Coast, where paella originated. We’ll talk about the identity and history of “tapas,” and create several that make a beautiful alternative to a traditional appetizer: wild mushrooms & goat cheese, shrimp and scallop ceviche, and grilled asparagus with citrus aioli.
Photos and Videos from Class 2:
Session 3: Paella! • February 3, 2010 6-8 PM
A three-hour session devoted solely to the technique and mastery of Spain’s most famous dish. We’ll discuss the special ingredients and techniques of paella, from the perfect sofrito to the different kinds of rice used in the different regions of Spain. We will devote most of class to hands-on workshops where you will make your own paella from beginning to end.
Session 4: Postres • February 10, 2010 6-8 PM
Desserts to finish your gourmet meal! We’ll go through the techniques of making custard desserts – flan Catalan, crème caramel, crème brulee. We’ll teach the secrets to a crisp, thin burned-sugar crust which can be applied to non-flan desserts, as well.
Series 2: Food and Wine Pairing • February 17-March 10 This series will educate students on the factors of pairing food with wine; learning what works well and what to avoid, while exploring different wine styles from regions of the Iberian Peninsula and South America. Topics covered will also include classical pairings, difficult foods to pair with wine, difficult wines to pair with food, and the best "foodie wines" from low to high price ranges.
Session 1:Dry, Minerally Whites • February 17, 2010 6-8 PM
Class will unveil the pairing potential of Spain's and Argentina's greatest white wines, focusing on styles from Galicia, Txakolina, Penendes and Mendoza. Wine varietals to be explored will include Albarino, Godello, Hondarribi Zuri, Xarel-lo and Torrontes.
Tapas will include:
Calamari a la Plancha
Gulf Shrimp with lemon and rosemary
Grilled Zucchini with mint
Session 2: Rich, full Whites • February 24, 2010 6-8 PM
Class will explore both unusual rich white wines from Spain and South America, covering the regions of Rueda, Priorat, Uruguay, Chile and Argentina. Wine varietals to be explored will include Verdejo, Garnacha Blanca, Gewurztraminer, Sauvignon Blanc and Chardonnay.
Tapas will include:
Grilled Sardines with Smoked Paprika
Wild Mushroom Tartlets
Lobster Deviled Eggs
Session 3: Soft Elegant Reds • March 3, 2010 6-8 PM
Class will include the greatest of light-bodied and food-friendly reds from Spain and South America covering the regions of Rioja, Bierzo, Argentina and Chile. Varietals to be tried will include Tempranillo, Mencia, Bonarda and Pinot Noir.
Tapas will include:
Cauliflower-Fennel Cazuela
Lamb Chops with Romesco
Roast Duck with dried cherries
Session 4: Bold, Assertive Reds • March 10, 2010 6-8 PM
Class will reveal the most significant of intense red wines from both Spain and South America, covering the regions of Ribera del Duero, Toro, Catalunya, Argentina, Chile and Uruguay. Varietals to be tried will include Tempranillo, Garnacha, Carinena, Cabernet Sauvignon, Malbec and Tannat.
Tapas will include:
Chicken Livers with Oloroso Sherry
Truffled Polenta with Goat Cheese
Braised Lamb Shanks with Roasted Root Vegetables
Series 3: Tapas Party At Home • March 24-April 14 Session 1: Charcuteria • March 24, 2010 6-8 PM
The traditional start to any good Mediterranean themed party. An intensive class in both traditional and modern Spanish cheeses and cured meats which will give you the confidence to choose the best. Class will be co-taught with representatives from Forever Cheese, the country’s largest Spanish cheese importer, and we will sample the different varieties of Spanish hams, from Serrano to the rare "pata negra" made from acorn-fed pigs.
Session 2: Vegetables • March 31, 2010 6-8 PM
Many of the most popular tapas are simple preparations using seasonal vegetables. Learn how to twist one or two ingredients into impressive small plates which pop with flavor. We will practice making traditional dishes like Potato Tortilla and Mushrooms a la Plancha - along with newer dishes: Green Beans with Serrano Ham, Asparagus with Truffle Vinaigrette.
Session 3: Seafood • April 7, 2010 6-8 PM
Surrounded by water, the Iberian peninsula offers a range of fish and shellfish choices. This class will focus on identifying high-quality seafood and learning the ideal cooking methods for each type. Dishes will include Mussels Vinaigrette, Gambas al Ajillo, Roasted Bass with Salsa Verde, and Steamed Littleneck Clams with Chorizo.
Session 4: Meats • April 14, 2010 6-8 PM
Even a meal of small dishes needs a "main course." These more-substantial tapas use traditional main-course techniques, but still allow your guests to sample a variety of flavors. We will make Stuffed and Roast Quail, Braised Beef Short Ribs, and a Chicken Paillard with Chimichurri Sauce.
Series 4: Master Class • April 21-May 12 Session 1: Basic Ingredients • April 21, 2010 6-8 PM
Learn about the core ingredients of Spanish Cooking: where to find them, how to choose the best, and how to prepare simple, delicious tapas using them. This class will highlight some of Spain's most famous products, including smoked Paprika "de la vera", Piquillo Peppers, Arbequina Olive Oil, and authentic Bacalao from Galicia.
We will make:
Warm Octopus Salad
Piquillo Peppers stuffed with braised beef
Salt Cod Croquettes
Session 2: Techniques/Sauces • April 28, 2010 6-8 PM
Some of the most sophisticated, yet simplest, cooking that we do at Barcelona involves a perfectly-prepared piece of fish, meat or vegetable paired with just the right sauce. This class will focus on the techniques you need to make some of the most traditional ... and will give you the tools to invent sauces of your own. Dishes will include Patatas "Bravas," Merluza "Pil Pil", Leeks with Romesco, and Roast Pork with Catalan Aioli.
Session 3: Adventurous Food • May 5, 2010 6-8 PM
We're going to eat WHAT? For those who already love hard-to-find fish, organ meats and rare finds ... or for food-lovers who wonder what they've been missing. Learn why some of the foods which people turn up their noses at are the same ones which others dream about.
We will make:
Razor Clams a la Plancha
Whole Sardines Escabeche
Roasted Sweetbreads with Red Chimichurri Sauce
Morcilla ‘Hash’ with Millstone Farm Eggs
Session 4: Graduation Banquet • May 12, 2010 6-8 PM
Use the skills you've learned! We will begin at 3:00 in the morning at NY's famous Hunt's Point Market, where we will choose the best produce, fish and meats available with our wholesaler guides, then return to our kitchen and prepare an impromptu, extraordinary feast. Test out the new tricks you've learned on your classmates before holding gala celebrations of your own at home.
