From their origin as a simple steakhouse to their current status as a culinary artform, the Asasdor, at heart, is a symbol of communal grilling over open flame. Combining traditional and modern techniques to coax out the deepest flavors from meats and vegetables alike, Joe Bayley will draw upon his time spent in Spain as he guides you through grilling picaña (sirloin steak); and gambas al ajillo (spicy garlic shrimp in a shellfish sauce). You’ll complete the meal with espinacas (sauteed spinach with golden raisins, pine nuts and lemon); papas arrugadas (wrinkled potatoes baked in salt); romesco sauce; and escalivada (grilled eggplant and pepper relish).

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.