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.

On the menu:
Charred green onions with garlic hazelnut romesco
Honey and red wine-braised chorizo with crusty bread
Tuna croquettes with aioli verde
Everyday sangria

Shopping List:

Produce:
tomato
garlic
green onions
shallot
Yukon Gold potatoes
yellow onion
oranges
lemons
lime
Italian flat leaf parsley

Dry Goods / Pantry:
dried guajillo, ancho, or New Mexican chili
hazelnuts
roasted red peppers (from a jar)
olive oil
cubed white bread (or breadcrumbs)
baguette
sherry vinegar
honey
all-purpose flour
high heat oil (safflower, vegetable, canola)
breadcrumbs
red wine for cooking
fruity red wine (tempranillo, garnacha, or full-bodied cabernet)
brandy
superfine sugar
spicy ginger ale

Proteins:
dry cured chorizo
eggs
tuna packed in oil

Spices:
red chili flakes
ground black pepper
smoked paprika
bay leaf
nutmeg

Equipment List:
1 large skillet or cast iron for charring green onions
Food processor
Small heat-safe bowl for soaking the chili
Cutting board
Chef’s knife
Medium skillet for chorizo
Serrated knife for slicing bread
Spatula
Wooden spoon
Whisk
Medium-sized sauce pot for croquettes
2 sheet trays lined with parchment paper
Sangria pitcher
3 plates or pie plates for fryer breading
Fryer thermometer
Plate lined with paper towels
2 ounce ice cream scoop (optional)