Learn three easy make ahead Tapas to share with guests. Start with Mushroom Duxelles Spread with Parmesan, Cream Cheese and Spinach on Crostini. Then prepare the traditional Tortilla Espanola; Eggs, Potatoes, Manchego, and Smoked Paprika served with a Sherry Vinaigrette dressed spring salad. Wine Braised Mussels and Clams with Olive Tapenade, Lemon Aioli and Bread complete the menu.
Thu, 06/19/2014 - 6:30pm to 9:00pm
Chef Braden Hitt