Chef's Table
Spanish Tapas: Big Flavours On Small Plates
Things to know
For 18+ Only
A welcome glass of Clericot, made with wine, sparkling water, and citrus fruits, will be served upon arrival, and four distinct Spanish wines from L’OCA Cellars will be showcased, each with its unique character, and available for purchase a la carte throughout the class.
Please arrive 10-15 minutes early to allow for seating.
In Spain, Tapas are more than just a meal; they’re a sharing experience, and the story of Spain is told with big flavours on small plates.
Step into the world of Spanish Tapas inside L’OCA Labs!
Join us for a merienda (a social gathering focused on food and drink), where Chef Fabricio Daros will take you on tour through Spain's rich tapas culture, while preparing some of the country’s most popular crowd-pleasers and some hidden gems.
The menu will feature a delightful selection of tapas including:
- Two distinct varieties of Jamón to highlight Spain’s passion for cured ham
- The simple elegance of Piquillo Peppers served with olives and anchovies from the Basque Country
- Sweet, caramelized onions, creamy goat cheese, and a luscious wine reduction atop a slice of toasted bread
- The traditional combination of Morcilla (a blood sausage), balanced by the sweetness of green apple, and the nutty richness of walnut
- The incredibly flavourful classic Pan con Tomate y Jamón, featuring with fresh ripe tomato, classic Spanish ham, and drizzle of olive oil
- Txipiron con Aioli, a popular tapa of crispy fried baby squid served with an aioli made from garlic and Spanish olive oil
- The beloved Patatas Bravas, golden-fried cubes of potato smothered in a tangy, slightly spicy paprika sauce
About your instructor
Chef Fabricio Daros
Born and raised on the prairies of Brazil, Chef Fabricio Daros brings a rich culinary heritage to L’OCA Quality Market.
His mother, a pastry chef, instilled a respect for small farmers and introduced him to the Uruguayan parrilla tradition of cooking an entire animal with charcoal over an open fire.
His father, a baker of Italian descent, helped Chef Fabricio develop a deep appreciation of Mediterranean ingredients and flavours.
Chef Fabricio feels that food has always been the language that connects him with other people and to the land.