An Evening in Spain (1/20/18) ~ Chef Malcolm Jessop


The food of Spain has taken the world by storm, maybe helped by the fact that San Sebastian alone boasts more Michelin stars per capita than any other place in Europe. The varied cuisines of Spain draw upon some wonderful ingredients, saffron from La Mancha, lamb from Cordero, vegetables from the fertile plains of Navarra, Iberico pork from Andalusia, and of course the wonderful seafood from the vast coastline.
Examples of dishes featured in this class could be, tortillitas de camarones (shrimp fritters), Spanish lentil soup with lamb and mint, baked Catalan bread, smoked paprika pork loin roast with sherry-raisin vinaigrette and orange olive oil cake from Galicia.

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Product Description

Hands-on cooking class & dinner 5-8pm, $140 per person, 14 people max

Malcolm Jessop comes to the Silverado Cooking School with over 30 years of experience in fine dining restaurants and hotels. A graduate of Westminster Culinary School, he completed a 4-year apprenticeship at London’s Grosvenor House. It was in his two-year stay in France that he truly learned to appreciate cooking with the freshest seasonal ingredients from local farmers markets. He has moved here from Chicago with experience in food development, teaching cooking, and catering private events. He is a wonderful addition to the Silverado Cooking School.

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