Regions of Spain: The Basque Country | Wed 22 Jan | 18.30 to 21.00

Join us for this exciting culinary adventure, as we take you on a tour of Spain's most celebrated regional cuisines. 
This series which will run through 2020, is in collaboration with  'Food & Wines from Spain'. Our aim is to focus in on the food and wines of the four regions that we think best celebrate Spanish cooking today: The Basque Country, Andalusia, Galicia & Catalonia
In each class, guests will taste five dishes unique to that region and pair them with quality local wines. Every dish will be prepared in front of you and you will be guided through their origins, their ingredients and their cultural significance to the region. Please arrive hungry! 
 
About your host
The host for all four events will be Bilbao born Blanca Valencia. Blanca trained at the Cordon Bleu in London and has cooked at the Alambique Cookery School in Madrid and cookery schools in Chicago. She has also completed stages at leading international restaurants. In Dublin, she runs various food centric events, including at the Cervantés Institute.
The menus:
The Basque Country - 22 January 
Squid in its own ink with rice
Hake in green sauce
Chickpea cream with paprika and parsley oil and ham crackling
Green salad with quince dressing
Pantxineta (Basque traditional tart)
Andalucia - 25 March
Grilled fish with ajo blanco sauce and roasted grapes
Fried Aubergine with Molasses
Secreto Iberico meat with Iberico Ham
Clams with chorizo
Olive oil jellies
Oranges with olive oil
Catalonia - 20 May
Suquet de Peix (Catalan Fish Hot pot)
Fideua (Noodle "rice" with seafood)
Spinach with pine nuts and raisins
Escalivada with Garrotxa goat cheese
Olive oil chocolate mousse
Galicia - 23 September
Tuna and pepper empanada
Octopus with Paprika and Olive oil
Santiago Almond mini tarts
Padron peppers stuffed Tetilla cheese
Canned seafood tasting (Clams, Mussels, Razor clams)
Menus subject to change


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