Following on from the success of its 2009 masterclasses, London tapas group Brindisa is launching a series of Spanish
supper clubs to run during 2010. The events will offer customers a dinner and an in-depth discussion about Spanish produce.
The events will kick off with an evening dedicated to charcuterie on 1 March 2010. Guests will learn all about the history and traditions of this important Spanish ingredient, with tastings of
different styles including Serrano and Iberico, chorizos and salchichones. Further classes throughout the year will focus on other Spanish ingredients, including cheeses, legumbres, anchovies and
fish, tomatoes, vegetables and rice.
The evenings will take place once a month at Casa Brindisa in South Kensington from 6.30-8.30pm, and are priced at £37.50 per person, including matching wines. To book visit www.brindisa.com
Supper Clubs dates, April-July 2010:
12 April: Masterclass and tastings in Catalan cheeses
Catalunya now has more cheese shops than any other region in Spain. Guests will learn about and taste a selection of these regional cheeses, focusing on the different styles produced by one dairy
with wines to match. Introduced by founder of Brindisa, Monika Linton.
10 May: Supper club: legumbres (dried beans)
A hugely important ingredient in Spanish cuisine, and a store-cupboard staple with fantastic health credentials, chef-director Jose Pizarro introduces great ways to cook with dried beans, while his
team prepares a delicious three-course menu, with wines to match each course.
7 June: Spanish anchovies masterclass
The anchovy is one of the most popular fishes in Spanish cuisine - an ingredient with a long tradition in the region of Cantabria. Chef-director Jose Pizarro and founder of Brindisa Monika Linton
will discuss its long-standing history, sustainability, and the quality of correct sourcing and production. Includes tastings of salted, marinated, and smoked styles, and a menu prepared by
Brindisa chefs with wines to match.
5 July: Supper club: La huerta - tomatoes, vegetables and rice dishes
Using popular seasonal ingredients, this class focuses on outdoor cooking. Chef-director Jose Pizarro and his team present different ways to cook with these ingredients, including different styles
of arroz dishes beyond the typical paella, while his team prepares a set-menu featuring with wines to match.