Iberian Winter Staples - 01/31/26

Skip the airport and let our Chef take you on a guided culinary tour of winter in the beautiful Spanish peninsula!  We'll focus our savory journey in Spain with offerings such as Gazpacho de Remolacha, a smooth, magenta-colored gazpacho with sweet roasted beets lending their color. Next up is Butifarra con Mongetes, a typical grilled pork sausage with crispy sauteed white beans and garlic.  Pollo al Ajillo is the centerpiece of the night; tender dark-meat chicken braised long and slow in white wine with savory roasted garlic and bay leaf.  On the side, a playful Coliflor inspired by Chef Justin's time working with José Andrés that combines hard-roasted cauliflower with sweet and savory elements such as raisins, pine nuts, dates, sweet syrupy PX wine, and smoky sweet pimentón.  For dessert, we move over to Portugal for their now famous Pasteis de Nata, lightly sweet, oh so creamy, with a flaky laminated pastry shell, these are sure to provide the perfect final bites of the evening.

This class is scheduled in PST & has a duration of approximately 3 hours.

Cancelation Policy:
Payments for classes at Table for 12 are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else. However we are unable to refund fees and all payments are final.To transfer your ticket or discuss further, you can contact us via email at info@TableFor12.studio, or via phone at 425.967.5890

Additionally, we reserve the right to cancel and reschedule all reservations within 48 hours of the scheduled class time due to low registration and/or extenuating circumstances. In such cases, we will offer to reschedule your reservation free of charge or provide a full refund.