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Mario Batali’s Tortilla Espanola - Saffron and Albariño-Steamed Clams with Crusty Bread - Dates Filled with Chorizo and Fontina (Spanish Devils) - Crispy Potatoes with Garlic Aioli
What you will learn
Join us for a new cooking class series created exclusively for Sur La Table by the editors of FOOD & WINE. Come discover how to achieve the best flavors in all your dishes and learn to prepare some of FOOD & WINE’s most celebrated recipes.
Turn your next party into a Spanish tapas fiesta with delightful little plates, starting with crispy potatoes with garlicky aioli and a classic tortilla espanola to Albarino-steamed clams with crusty bread and Spanish "devils:" bite-sized dates filled with spicy chorizo and melted Fontina cheese.
Class Bonus: Included with your purchase of a Sur La Table cooking class is 1 year of FOOD & WINE®
magazine (12 issues - stated value $12).*
*Offer valid from March 1, 2012 to February 28, 2013 for new U.S. subscribers only. Subscription limited to individual purchasing class. Limit one per household. Please allow 6-8 weeks for delivery of your first issue. After your purchase is complete, your name and address will be forwarded to the publisher to fulfill your subscription and you will receive a Welcome Letter from FOOD & WINE in the mail. If you do not wish to receive the magazine and would like a refund of the stated value, please mark “refund” on the letter and mail it back to:
FOOD & WINE
P.O. Box 62160
Tampa, FL 33662-2160
Please allow 4-6 weeks for delivery of your refund once your letter has been received. For information on how AEP protects your privacy, please read the AEP Privacy Statement at www.amexpub.com/privacy.