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Spanish Culinary Workshop: Introduction to Spanish Extra Virgin Olive oils and O
Instituto Cervantes
Chicago, IL
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Spanish Culinary Workshop: Introduction to Spanish Extra Virgin Olive oils and O
The Spaniard culinary expert Blanca Valencia will be presenting a series of recipe tastings open to all those interested in discovering the world of Spanish cuisine, considered one of the most diverse in the world.

The opening of these sessions will be hosted by Chef Ryan Poli, Executive Chef and Partner of Tavernita, his newest Chicago venture, due to open in September, 2011.   Discover and enjoy a combination of all of Chef Poli's international culinary experience, featuring the cuisine of Spain with Latin influence - under his theme of: "Vegetables are the new Pork."

Ryan Poli refined his techniques by working at the renowned restaurants such as Sergi Arolas La Broche, El Celler de Can Roca and Martin Berasategui in Madrid, Spain.  Chef Poli will demonstrate how to prepare some of his own culinary creations in an intimate environment encouraging students' participation.

Each class will have a maximum of 20 participants, who can question, taste and experience all ingredients, recipes and dishes that are explored in these workshops.

Blanca Valencia was born in Spain and raised in Latin America. She graduated from the acclaimed culinary arts school Le Cordon Bleu (London). Among other places, she has developed her professional career in the Divertimenti Cookery School and Books for Cooks (London), El Bulli Hotel (Seville) and the School of Cooking El Alambique (Madrid).


Instituto Cervantes
31 W. Ohio
Chicago, IL 60654
United States

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Education > Workshops

Kid Friendly: No
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: Yes!


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