2012 - 04/18 Tapas: Small Plates, Big Flavors Class

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Spanish Tapas - Small Plates, Big Flavors - Cooking Class
Wednesday, April 18th, 2012
6:30 to 9:00 pm
Instructor: Chef Erin Coopey

Learn the history and origins of some of the most commonly used Spanish ingredients, as you learn how to prepare a variety of tapas dishes such as piquillo pepper stuffed with herbed goat cheese, citrus-marinated olives, tortilla de papas with garlic aioli, marcona almonds with rosemary & sea salt, deviled dates, Catalan white beans and more!

You will enjoy the foods created in class, plus appetizers, wine and lots of good conversation.

Class limit: 12
Discounts given when signing up for 4 or more classes at a time.
Newsletter discounts apply
Special 10% cooking-class discount on all store purchases the night of the class
Copies of recipes included.
Taught by Chef Erin Coopey

I N G R E D I E N T S

R E V I E W S

Average Rating:

(based on 2 reviews)

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by Ann
on 5/23/2011

Fantastic Class

The Chefshop’s Spanish tapas class was a wonderful experience.  My 3 girlfriends and I thoroughly enjoyed all aspects of the class from the time you entered to see the unique and tasty array of appetizers and wine to Chef Erin’s wonderful sense of humor and presentation to the post demonstration tasting.  We had all been to various cooking type classes/schools which range from presentation only, to all hands on.  We liked the ChefShop format where the group is small enough so you can see the Chef cooking the various tapas right in front of you, but interactive enough to converse with her and ask questions during the demonstration.  As for the “tapas” class itself, the end result of the food items were absolutely delicious.  Would highly recommend.

by Elaine
on 5/9/2011

Great Spanish Tapas Class

Spanish Tapas-tantalizing tidbits of Spanish cuisine and history. Chef Erin Coopey coupled her knowledge of Spanish history with her expert culinary skills and staged a delightful evening at Chefshop.  The tapas looked deceivingly simple, but the flavors were a combination of savory and sophisticated. Chefshop classes always raise the level of my awareness of new and different products and how to use them.  How likely would one be to pick up baby octopi at the fish market? Grilled Baby Octopus with Corona Bean Salad was one of my favorite recipes. One word of advice-if you are tempted to prepare something you’ve tasted in class, at home, splurge and by the ingredients at Chefshop. I made the Fried Almonds with Rosemary and even though they were good, I think using the Dauro Olive oil would have given them the flavor I was trying to recreate from Chef Erin. When I thought about it, I had to ask myself why am I using an Italian olive oil to prepare a Spanish recipe???  Thanks Tim and Eliza for another great time.

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