A Journey Through Spain:The Art of Tapas

Menu

Patatas Bravas

Bite-size crispy potatoes stir-fried in olive oil, served with Spanish brava sauce (a slightly spicy red sauce made with garlic, paprika, and sherry vinegar) and an Aioli dipping sauce (a cold emulsion of garlic and olive oil).

Enrollado de Hongos y Espárragos

Serrano ham rolls filled with caramelized mushrooms, onions, chives, and asparagus. Garnished with Kalamata olives, cilantro, currants, and fig balsamic glaze.

Gambas al Ajillo

Shrimp cloaked in a garlic-infused olive oil and white wine sauce with smoky hints of paprika, parsley, and rosemary.

Jan 21st; 6:00-8:30 pm

Mar 11th; 6:00-8:30 pm

Tapas - Jan 21st
Tapas - March 11th

Policy

Journey Culinary Ltd do not provide refunds. If you notify us at least 2 weeks prior to your booked class, then we can issue a class credit to be applied to another class of your choice. If you are unable to attend a class that you have booked, you may transfer your spot to someone else. Simply notify us about the situation, at least with 2 days before your class starts, and provide us with the name and email address of the person who will be taking your place.