At the end of last week, COOK could have changed its name to DRINK. Last Thursday and Friday, we had back-to-back classes that were primarily booze-focused and, no surprise here, they were two of our liveliest classes yet.

First up, on Thursday, Michael McCaulley, Tria’s Wine Director and Partner, alongside Executive Chef, Brett Naylor, brought the Catalonia region of Spain to COOK for a night of delicious wines and equally delicious food.

Michael has spent a great deal of time in Catalonia and introduced the class to the region by discussing its history and what makes it special as a wine-producing region.  He even brought samples of the rock and soil that make up the Catalonian terrain.

Michael was thoroughly engaging throughout the evening, discussing wines in detailed yet accessible ways. Periodically, Brett chimed in to discuss the food and their flavors and teach us how to make a dish or two. The tortilla was out of this world! And the cheeses: to die for!

The big crowd pleaser of the night was the surprise porron Michel brought for everyone to pass around and drink from. If you don’t know what a porron is, click here. Honestly, we had some really talented drinkers in our class that night – and very few spills.

Here is a rundown of what we ate and drank:

• Upon arrival: Cava Brut, Parés Balta, NV (Penedès, Spain)
• 1st course: Sherry-Marinated Arbequina Olives with Orange Zest and Rosemary Marcona Almonds
• 2nd course: Xarel.lo, Castellroig, ’10 (Penedès, Spain) / Prawns and Tortilla Espanola with Aioli and Romesco Sauces
• 3rd course: Montsant, Celler el Masroig, ’05 (Montsant, Spain) / Pan de Tomate
• 4th course: Priorat “Terra d’Hom,” Celler Ardevol, ’01 (Priorat, Spain) / Cheese and Chocolate

The guys from Tria will be back in the New Year to for a night of Tuscan food and wine. Stay tuned for that!