Dining By Design and Cooking Creations: Barcelona Spring Tapas with Mommy Couture *Special Guest Blog*



Bartender DJ and Chef Scott

This past Saturday afternoon (April 28^th) I had the good fortune to substitute for my injured foodie daughter as a student at Barcelona’s “Spring Tapas” cooking class.

We students were greeted by Bartender DJ, who offered us a cocktail invented earlier that day and as yet unnamed.  Concocted from G’Vine Gin, other spirits, and accented with fresh mint leaves, this refreshing beverage proved the perfect starting point for our celebration of spring flavors.  Throughout the afternoon DJ also offered us white (Alborino) and red (Sangiovese) wine.



Once all the students had arrived and gathered at the beautifully set bar, we were ushered into the kitchen by Chef Scott, who began our lesson with “simple” crostinis.  (Note:  while all these dishes are likely “simple” for chefs like Scott and foodies like my daughter, I was amazed at the steps and artistry that went into each dish.)  Scott began by offering us samples of ramps he had already pickled, then showing us how to “cook down” the tops of the ramps over medium heat with olive oil.  He then assembled the final dish in layers -- from bottom to top: a toasted crostini, a thin slice of pungent “cana de oreja” goat cheese, the ramps tops, olive oil and spices, and the pickled ramps – and passed it around for our enjoyment.  Our class size of five students in total allowed for wonderful “up close and personal” interaction with Scott, the food, and each other throughout the afternoon.

Scott also took us through preparation of two more dishes:  asparagus topped with spring vegetables and a sunny sideup fresh farm egg, and a warm fiddlehead fern salad with spicy meat and more spring vegetables.  In the process, he deftly and engagingly showed us how to get to the heart of an artichoke.  And throughout our time in the kitchen, there was fun and lively conversation about food in general, cooking techniques, and good sources for buying fresh springtime ingredients, like the Tarry Market in Port Chester and Grade A in Shippan. Scott is fortunate to also have local contacts who bring some of the more obscure products right to him at the restaurant.

The last phase of the afternoon took place back out at the bar, where we were served the delicious dishes we had watched Scott prepare, along with an incredible gnocchi dish and fresh bread to round out the meal.  I loved every minute of the entire event, even with my somewhat limited food/cooking expertise.  For anyone more knowledgeable, I’m sure the experience would be even better and richer.

 Please visit the Barcelona calendar for information on upcoming cooking classes and events at: http://www.barcelonawinebar.com/calendar.htm