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Cooking Class at the 1629 Club
February 22, 2017 @ 6:00 pm - 9:00 pm
IT’S OVER THE TAPA!
Join Michelle Michelotti-Martinez from Eatentions for an evening of tapa delights on February 22nd! These legendary “small bites” of Spain are the heart of the Spanish cuisine and make for a fantastic party or a light dinner. Whatever you are in the mood for, these little gems cover the gamut! Come and enjoy a glass of wine with some appetizers while Michelle explains the dishes. Next, the class will work to create these delicious tapas. After the work is done, we will sit down and enjoy the fruit of our labor served with the delicious wines of Casa Rondena! Of course, no evening is complete without port and homemade biscotti!
Menu:
Cheese, Olives, Crackers
Manchego and Chorizo Puffs
Tuna Stuffed Pappadew Peppers
Spanish Meatballs in Almond Sauce
Mini Tortilla Espanola with Romesco Sauce
Pan Fried Potatoes with Paprika and Lemon Aioli
Eggplant and Red Pepper Crostini
Homemade Biscotti
$85 per person. Please call 344-5911 to RSVP and prepay.
Please observe our hours, Club rules, and 48 hour cancellation policy.
Michelle Michelotti-Martinez is a native New Mexican. She is founder and creator of Eatentions; an organic, local, sustainable company specializing in cooking classes, community-based food production, and blogging. Eatention’s mission is to create an experience that is rich in cultural education while immersed in atmosphere of joy, laughter and love. She is the former founder and owner of CUCINA ANGELICA and former co-owner and co- founder of Pasta Divina.
Michelle specializes in Mediterranean Cuisine and uses her expertise to create gourmet, locally sustainable dishes. She gives a unique spin on the classic flavors which sustain the profiles of the native region. She also teaches the classic preparation methods of the cuisine.
She has studied with renowned chefs locally in Santa Fe and abroad in Italy. She has planned to continue her studies with expert chefs in New York and Europe. Michelle has 3 years of teaching experience and 5 years experience in the food industry, including consulting both domestically and internationally.
