Join us for a dinner where we do all the cooking! Each month we open the doors between our claassrooms and seat 40 guests for a five-course family-style feast, featuring all the ingredients we’re excited about. This season join us for our Spring in Barcelona dinner series, where chef Joe Bayley is taking us on a deep dive into the flavors that make Spain famous — from the sunny seaside to the mountainous interior. Think unctuous jamón, salty Marconas, spicy chorizo, sweet spring onions, and bold honey.

Pricing includes a wine pairing with each savory course, and tea or coffee with dessert.

Manchego cheese puff with jamon and green olivada
Slow roasted lamb with crusty bread, pickled shallots, salsa verde

Cured tuna crudo with pippara pepper and green garlic dressing
Shaved rhubarb, seared spring onion, Spanish olives, and Marcona almonds

Roasted pork crown roast with spiced honey glaze
Gigantes beans, piquillo peppers, and chorizo

Baby gem lettuce with jammy egg
Confit fingerling potatoes, breakfast radishes, marcona almonds, and creamy Idiazabal dressing

Burnt honey crema Catalana
Rhubarb jam and toasted almond polvorones

The pescatarian menu will include no jamon in the gougere, shrimp in place of the slow-roasted lamb, halibut in place of the pork roast, and no chorizo in the beans.

The gluten-free menu will include manchego, jamon, and green olive pintxo and gluten-free toast with the slow-roasted lamb.

There is no vegetarian option for this dinner.