Tenderloin Tapas, April 12th at 6:30 PM
Tapas centered around beef tenderloin, prepared in the Peruvian lomo saltado style.
- 2 hr 30 min2 hours 30 minutes
- 89 US dollars$89
- Indulge FW
These tapas tell the story of Chef Jorge Alberto Coronado’s magical journey playing quidditch through three continents. It began playing for Team Mexico at the World Cup in Florence and the culinary journey that followed is presented in these tapas. The tapas will be centered around beef tenderloin, prepared in the Peruvian lomo saltado style. Tenderloin, tomato, onion, cilantro, and an aji amarillo cream sauce will top a fresh crostini. There will be two types of crostini used for this class, a red heirloom masa corn tortilla and 3rd Street Market house loaves. A Spanish Rioja wine pairing will go along side these tapas. When in Spain on his way to the European Quidditch Cup he discovered tapas in all styles. The refined plating and wine pairing had caught his attention. Rioja stood out as a delightful partner to a hearty steak and made for an excellent deglazing wine. During his journey to Peru for the Pan American Quidditch Cup is where lomo saltado comes into the picture. This new way of preparing beef tenderloin seemed like a sin at first. Chopping such a fine cut of steak down into bite sized cubes. But the fine product was packed with flavor and an unmatched tenderness. The perfect main focus for our tapas. The single origin heirloom corn masa we will be preparing tells a far greater story than that of a quidditch player though. It is a story of generations of Mexican corn cultivation. We will be discussing varieties of corn masa’s and styles of tortilla flour that have developed over the centuries during this class.
Our cooking classes may be cancelled 48 hours in advance for future class credit. We do not offer refunds on classes, however you are can send someone else in your place or request a credit for future class or a gift receipt.
425 West 3rd Street, Fort Worth, TX, USA