Aug. 18- Spanish Tapas A/TX


Aug. 18- Spanish Tapas A/TX


Spanish Tapas: Healthy Wholesome Spanish Snacks and Appetizers

Mealtimes in Spain are an important part of daily life, and Tapas-- small plates shared over wine or other beverages, a large part of Spanish culture. Traditionally served in bars, Tapas, today, are often served as friends and families gather around a communal table to share their days, and their blessings. 

Just in time for sports and holiday-season celebrations, small plates of a variety of healthy and delicious bites are a perfect way to entertain and feed a crowd of 2 to 20. 

Created for cooks of all ages and stages, enjoy both demonstration and hands-on preparation in this intimate class just in time for the season of celebrations of all sizes. 

We’ll enjoy popular tapas standards like classic

  • Tortilla Española (Spanish Omelet)
  • Gambas al Ajillo (Spanish Garlic Shrimp)
  • Spanish Chorizo-stuffed Dates with Bacon
  • Spanish Patatas Bravas
  • Various salads, spreads, sauces and tapas toppings including Romesco sauce, Manchego Cheese, and Serrano ham.

We’ll also make and serve a few surprises, too!

Gather ‘round the table and learn how to make great meals and greater memories with fellow foodies from Austin and beyond. 

You’re an AWESOME cook. Come uncover your genius. 

August 186:30-8:30pm | BYOB

Class located in S. Austin/Bouldin Creek/78704. Address provided 24 hours prior to class.  

No refunds, however your spot may be transferred to another with prior approval

About Maggie Perkins: When food writer, former farmer, and market chef Maggie Perkins isn't preparing seasonal dishes on the fly at local farmers markets, you might find her at a backwoods barbecue joint in Mississippi, comparing chargrilled oysters in the Big Easy, or trading food folklore with a fishmonger on the coast. Her true north is in her home kitchen, puttering about, spinning vintage vinyl, perfecting her creole cooking techniques, and developing recipes she shares in print, and on her blog, Notes from Maggie's Farm.

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