The menu for my upcoming Cazuela cooking class at Kitchen On Fire has been in flux but I think I have it pretty well nailed down. Here is the plan as of right now:
Garbanzos and greens w/ morcilla option Chick peas cooked slowly in a clay Olla with leafy greens and (optionally) blood sausage.
Basque cider braised slab bacon with clams Portuguese style skin-on slab bacon braised in a Cocote with Basque hard cider and manila clams.
Mushroom rice Spanish rice with wild mushrooms cooked in a Cazuela.
Buttermilk flan Egg custard with buttermilk ( a southern twist on the classic Spanish recipe) cooked in a Cazuela.
This may change a bit depending on what the market provides, but it give an idea of how the evening will go. I have a few appropriate wines to share as well as tales to tell of my new clay oven (see pictures below).
As always, registration for this class is through Kitchen On Fire, on line at https://kitchenonfire.com/classes/view/id/954/ or by phone at 510.548.COOK (2665)