Tapas and Pintxos: The Art of Spanish Small Bites

The Art of Cooking with Chef Peter Glatz

Tapas and Pintxos: The Art of Spanish Small Bites

2 hours

Tuesday, February 24, 5:30-7:30

Dive into the vibrant, flavorful world of Spanish small plates in this immersive culinary course. Tapas and pintxos are more than just appetizers; they are a culinary philosophy—a way of eating, socializing, and experiencing the rich gastronomic culture of Spain, from the bustling bars of Andalusia to the pintxo counters of the Basque Country.

This hands-on class will guide students through the fundamental techniques, essential ingredients, and cultural history required to master these beloved Spanish bites. We will explore both classic and modern interpretations, focusing on balancing flavors, utilizing high-quality ingredients, and presentation techniques that are integral to Spanish cooking.

Essential Topics Covered

• The Tapas Foundation: Learn to prepare Spanish staples like patatas bravas, gambas al ajillo (garlic shrimp), and traditional tortilla española (Spanish omelet).

• The Pintxos Parade: Master the art of the pintxo (Basque for 'spike' or 'skewer'), focusing on creative, aesthetically pleasing presentations featuring ingredients like anchovies, peppers, cheeses, and cured meats.

• Essential Spanish Ingredients: A deep dive into sourcing and utilizing key products, including various Spanish cheeses (Manchego, Cabrales), olive oils, paprika (pimentón), saffron, and different types of cured ham (jamón).

• Sauces and Seasonings: Techniques for creating classic accompanying sauces, such as aioli, romesco, and vinaigrettes.

• Pairing and Presentation: Guidance on curating a balanced tapas spread and selecting appropriate Spanish wines (Sherry, Albariño, Rioja) or non-alcoholic beverages to complement the dishes.

Learning Outcomes

Upon completion of this course, students will be able to:

• Confidently prepare a diverse menu of traditional and contemporary tapas and pintxos.

• Understand the regional variations and cultural significance of Spanish small-plate cuisine.

• Select and properly utilize authentic Spanish ingredients.

• Host a Spanish-themed gathering with professional-level presentation and flavor profiles.

Instructor

After a distinguished 40-year career as a dentist, Peter Glatz embarked on a new chapter at age 66, reinventing himself as a chef. Over seven years, he has gained experience in acclaimed kitchens such as Chicago's Michelin-starred Elizabeth Restaurant, Oklahoma City's Nonesuch (named "America’s Best New Restaurant" in 2018 by Bon Appétit), and Spoon and Stable in Minneapolis, led by James Beard award winner Gavin Kaysen. Most recently, he worked as a fermentation specialist in the Research and Development Lab at Sean Brock's Audrey Restaurant, which Esquire recognized as one of the "Top 10 New Restaurants" in 2022. He currently serves as a chef at Caprae Restaurant at Prairie Fruits Farm and Creamery.

His culinary endeavors have been highlighted in a mini-documentary on NBC’s Today Show and in articles in Bon Appétit Magazine and the Washington Post.