Foods Wines from SpainFEDER
News | Apr 12 2019

Stratford University’s School of Culinary Arts Celebrates Spain Day

The chefs-in-training will learn all about the country’s most emblematic products and traditions, from extra virgin olive oil and Ibérico ham to pintxos

Stratford University’s School of Culinary Arts Celebrates Spain Day

Spanish flavors will be front and center on April 15th at Stratford University’s School of Culinary Arts, which is located in Baltimore, Maryland. The school for budding chefs is celebrating Spain Day with a series of special activities that pay homage to one of the world’s greatest culinary cultures.

From 9 to 10 am, Jeffrey Shaw, from Foods from Spain, will offer a presentation on olive oil, aiming to teach students how to assess the flavor of different kinds of “liquid gold” and how to identify quality extra virgin olive oil. This will be followed by a seminar and tasting of Ibérico ham and other meats from Spain. It will be led by Aaron Fuchs, from Wagshal’s Imports, which brings over Fermín brand Spanish products for discerning American consumers.

After the tasting, tapas and pintxos will take center stage thanks to Ben Lefenfeld, the chef at La Cuchara restaurant in Baltimore. He will offer a workshop and tasting featuring some of the country’s most emblematic products, including piquillo peppers, Cantabrian anchovies, Manchego cheese, boquerones, cod croquettes, and Sherry vinegar.

Stratford’s School of Culinary Arts and Hospitality offers various degree programs, including Baking and Pastry Arts, Hotel and Restaurant Management, Hospitality Management, and Advanced Culinary Arts. The university has multiple campuses throughout Virginia and Maryland.

Stratford University’s School of Culinary Arts Celebrates Spain Day / @ICEX
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