Spring is suffused with bright flavors, light dishes, and distinctive tastes. The season’s sangria is no different – by making a “white sangria,” Chef Suzanne showcases the versatility of the drink and pairs it perfectly with springtime tapas. Bring the color and lightness of spring into your kitchen.

This class includes a glass of sangria, so please 21 and up only.

Menu: Avocados with Carpaccio of Serrano Ham (aguacates con carpaccio de jam”n serrano); Pistachio Garlic Artichoke and Asparagus; Cabrales Phyllo Rolls with Sherry Dipping Sauce; Shrimp Escabeche with Black Olives and Mint; Panellets (almond cookies rolled in coconut or pine nuts).