Iberian cuisine seems to be new again these days, but the cuisine draws on traditions as old and venerable as those of France and Italy. From the Basque and Pyrénées regions in the north and the green mountain ranges of Portugal to the sun-kissed coast of the Mediterranean, Iberian dairy farmers (lecheros in Spanish) have been producing wonderful cow, sheep, and goat’s milk cheeses for centuries, with wine to match. You’ll traverse the mountain tops and drink from the oaken barrels with instructor Amanda Parker.
Time: 6:30 - 8:30pm
Date: Tuesday, February 20
Instructor: Amanda Parker
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Register for this class by clicking "Add to Cart" below. Class registration does NOT include a wine pairing.
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