We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then two days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

Shopping List:
1 bottle Rezabal, Geteriako Txakolina, 2019
1 bottle Sierra Cantabria Rosado, 2019
1 bottle Pardas, Sumoll, 2019
4 cocktail sticks
4 pickled piparra peppers
4 small cornichons
4 manzanilla olives
4 anchovy fillets in olive oil
2 tablespoons olive oil
1 pound Padrón or Shishito peppers
Flaky sea salt (such as Maldon)

Additional food pairing suggestions:
– Cured chorizo
– Deviled eggs with smoked paprika
– Piquillo peppers
– Serrano ham
– Manchego cheese

Alternative wines:
If you are not in Seattle, or can’t make it to the Pantry to pick up a wine tasting pack, I recommend seeking out delicious wines from the regions we will cover during our happy hour:

Basque country – Pais Vasco
Rosado Wine made with Hondarrabi Zuri and or Hondarrabi Beltza

Rioja
Rosado wine made with Viura, Garnacha, Tempranillo

Penedès – Catalonia
Rosado wine made with Sumoll, Garnacha, Carinena, Monastrell and Tempranillo

If you are unable to find wine from these regions, just grab a glass of your favorite and you can still follow along and plan to explore some of these wines when you are able to seek them out.

Equipment List:
For the food pairings:
– Cocktail sticks
– Tongs for blistering peppers
– 1 small mixing bowl for tossing peppers
– Heavy bottomed, not non-stick pan or pot for blistering peppers

For the wine:
– 1 x wine glass
– Wine key
– Water to drink