Spanish Paella cooking class and dinner in Haight Ashbury
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This host is a professional chef. You'll love their fine dining dishes!
The experience in a nutshell
Type of the event
Cooking classes, Spanish
Time of the event
6:00 PM (2.5 hours)
Drinks & Beverages
Guests can bring alcohol
A word about the experience
Let Chef James teach you all the tips and tricks to making the perfect Spanish Paella, that you'll then enjoy along with a multi-course dinner after the class.
• Enjoy a 5-course Spanish dinner following the class • Guests are welcome to BYOB • In an eclectic San Franciscan apartment located in the historic neighborhood of Haight & Ashbury - the birthplace of 1960's hippie counterculture • Communal cooking class and dining for 6 to 14 people • James is a professional chef who has cooked with some of the best chefs around the world and in the Bay Area
About your host, James: “Cooking is my passion. There is nothing I love more than throwing dinner parties for my friends and coming up with wonderful, creative dishes. The combination of the process, the planning, and preparation of the dishes, and the act of giving to my friends, is quite simply very rewarding.”
See the menu
Pan con Tomate y Anchoas This tapa is also classic Spain. I take great bread, lightly toast it, rub with garlic and then smear with ripe tomatoes. Then to gild the lily we garnish with a few flecks of coarse sea salt and add a cured anchovy on top!
Pimientos del Padron These sometimes spicy peppers are in season and absolutely a delicious accompaniment to an excellent aperitif while we cook. I also like to serve Spanish olives stuffed with anchovies and chorizo from Spain!
Spanish Seafood Paella An authentic paella using real "bomba" rice, house-made lobster stock (a real game changer), onion, pimenton, saffron, gulf prawns, clams, mussels, English peas and lemon. I like to serve with a bit of house-made garlic aioli for some kick.
Salad of Little Gems, Radicchio, Beets & Goat Cheese This is a Spanish classic. Super fresh greens tossed with coarse salt, Sherry vinegar and young olive oil and paired with roasted beets & Laura Chenel goat cheese.
La Quesada This extraordinary dessert hails from the Basque country from the town of Santander. I serve this cheese cake meets flan (but light!) with local berries. I will even share with you the recipe. It's incredible!