Spain: Culinary Tour and Tapas – June 30, 2017 from 6:00 – 8:30 p.m.

Spain: Culinary Tour and Tapas – June 30, 2017 from 6:00 – 8:30 p.m.
Private Restaurant in Manoa, 2970 E. Manoa Rd.

Enjoy an evening learning about Spanish cuisine, accompanied by an array of delicious tapas.
Countless cultures have influenced the history of Spanish cuisine. The Phoenicians left their sauces, the Greeks introduced olive oil, and Romans, Carthaginians, and Jews integrated elements of their own cooking into that of Spain. The Moors, during their centuries of rule, impacted Spanish gastronomy most of all. They introduced fruits into the Iberian diet, as well as combinations of fruits and nuts with meats and fish. Rice – a staple of Spanish cuisine – comes straight from the Moors, as does the use of saff  ron, cinnamon, and nutmeg.  The discovery of the Americas resulted in the addition of more important elements to Spanish cookery. Tomatoes, potatoes, vanilla, chocolate, chili, and various beans crossed the Atlantic and are all staples of today’s Spanish kitchen.

Our culinary tour slide presentation will describe this remarkable history and will highlight many of the specialties of the different regions of Spain such as Paella from Valencia, Gazpacho from Andalusia, and wines from Rioja, as well as the famous cured hams and tapas culture found throughout the country.

Following the presentation, participants will enjoy a tapas party prepared for them by Slow Food O’ahu volunteers.

Presenter: Tom Sheeran is a Slow Food member and an instructor in the Osher Lifelong Learning Institute (OLLI) at UH-Mānoa. His first visit to Spain was to watch the running of the bulls in Pamplona in 1972. He has returned many times to enjoy the history, art, culture, and especially the wonderful foods of Spain.

Tapas Menu may include:
Tortilla Española(potato omelet)
Spanish Olives
Manchego cheese with membrillo (quince paste)
Marcona Almonds
Baguette toasts w various toppings; Spanish ham, tuna, etc.
Tarta de Santiago (a traditional almond cake)
‘Sangria’ punch, alcohol-free
Other options, including vegetarian items

The cost is $35 for members; $45 for non-members.  BYOB (Spanish wine preferred).  Capacity is limited to 35 people.  To sign up, go to:

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