Friday paella class
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Executive Chef Matt Holmes will lead an interactive cooking class, demonstrating a how-to recipe for the classic rice dish, paella. Enjoy a six-course lunch menu including Bacalao croquette, Iberico chorizo and Shishito pepper, Cana de Cabra with membrillo honey, market greens salad, tortilla Espanola with sherry aioli, grilled Iberico pork and arroz negra with monkfish, shrimp and clams, finishing with Natilla flan with saffron caramel for dessert. Each course will be paired with Spanish wine.