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Cook & Cork | Spanish Night

Sat, Dec 27th. 6 PM

98 US dollars
Texas Culinary Institute

Service Description

Cook & Cork | Spanish Night Transport yourself to a lively evening in Spain with this hands-on, flavor-packed culinary experience. You’ll explore essential techniques, create bold and authentic dishes, and enjoy the festive, social spirit that defines Spanish cooking. Perfect for anyone looking to expand their skills, share a fun night with friends, and savor the unforgettable tastes of Spain. Menu: Patatas Bravas Paella Tarta de Santiago Important Information for Your Cooking Class • BYOB – Bring Your Own Bottle Guests are welcome to bring their own wine or beer to enjoy during class. • Alcohol Policy Only guests 21 years and older may consume alcoholic beverages on the premises. • Class Fee The cost is $98 per person. • Leftovers & Sustainability We encourage guests to bring a reusable container to take home leftovers and help reduce waste. • Age Requirements Students under 18 must be accompanied by an adult. Children under 6 are not permitted in the kitchen for safety reasons. • Gratuities While tips are not required, they are greatly appreciated and shared equally among all staff. • Cancellation Policy We do not offer refunds; however, with at least 48 hours’ notice, we’re happy to help you reschedule your class. • Dietary Restrictions Please note that we are unable to accommodate dietary restrictions or allergies for these classes. • Reservations Seating is limited and available on a first-come, first-served basis. • What to Wear Please wear comfortable clothing and closed-toed shoes. Long hair should be tied back for safety and hygiene.


Upcoming Sessions


Cancellation Policy

PLEASE NOTE THAT WE DO NOT OFFER REFUNDS BUT HONOR A 48 HOUR CANCELLATION POLICY IN ORDER TO RESCHEDULE YOUR RESERVATION. WE LOOK FORWARD TO COOKING WITH YOU.


Contact Details

  • Texas Culinary Institute, Texas Avenue, El Paso, TX, USA


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2101 Texas Ave. El Paso TX 79901 |  info@txculinary.com  |  Tel. 915-543-8923

© 2021 by TEXAS CULINARY INSTITUTE

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