THE NEW SPANISH- A TRIP TO SPAIN WITH HUERTAS' JONAH MILLER

Hospitality alum, Nate Adler, in his mid-twenties. The restaurant went on to achieve acclaim- earning a 2 star nod from NY Times food-writing titan, Pete Wells.
Join us as Jonah Miller, Chef-Owner of famed Spanish eatery, Huertas, teaches us more about Spanish culture and cuisine. He, along with Managing Partner, Nate Adler, are co-authors of the recently launched cookbook, “The New Spanish: Bites, Feasts, and Drinks.” Jonah will guide us through some of his favourite recipes from the book, which entail a modern approach to Spanish- including Pinxtos (skewered small bites), Conservas (canned and pickled foods), and a red wine cocktail made with cola (yum!) The cookbook will be included with your ticket purchase.
In addition to learning to make 3 different types of pinxtos, we’ll also learn to properly breakdown cooked octopus. Chef's Choice of canned conserves will be served during the demo. Afterwards, we’ll head to the bar as we learn to make Huertas' famous vermouths with their head bartender, while enjoying a family-style meal of pinxtos and octopus.
On the Menu

Sardine and Radish Toast

Ensalada Rusa con Atún (Russian Salad) / Tuna Confit

Chickpea Croqueta / Olive Aioli

Pulpo a la Gallega / Galician Octopus

Canned Conservas / Chef's Choice

Vermouth- Choice of red or white

*A copy of Jonah’s cookbook will be included as part of your ticket purchase
*Each attendee will get to take home their own mason jar of vermouth
 
About Jonah

Growing up in New York, Jonah was drawn to food at a young age and began his career as a fourteen-year-old summer intern in the kitchen of the legendary restaurant, Chanterelle. Jonah attended NYU, majoring in Food Studies and Restaurant Management and continued to cook in places such as Gramercy Tavern and Savoy. While in college, he studied abroad in Madrid, living on the iconic Calle de las Huertas and eating up everything Spain had to offer. After three impactful years in the kitchen at Danny Meyer’s Maialino, ready to strike out on his own, he traveled back to Spain to put the finishing touches on his vision for Huertas.
Huertas opened in 2014 and received 2-stars from the New York Times. Jonah has been named to Forbes 30under30, was a James Beard Semi-Finalist and is the subject of the book, Generation Chef.  His first cookbook, The New Spanish, comes out Spring 2018.
About Huertas
Huertas is lovely—even lovelier than you might expect for its gritty location. The casual space is deep, with a long bar pouring cider or sherry, dedicated counter where a host of cured meats including jamón is sliced, and larger tables in the back. The Basque-leaning menu showcases pintxos like stuffed and batter-fried squash blossoms, duck croquetas, and skewers of white anchovies with olives and pickled peppers. The selection of conservas promises the type of fare that only the Spanish can do, as in zamburiñas in a complex tomato sauce with lemon, herbs, and bread topped with a heavy drizzle of mayo. A handful of larger platos round out the menu with dishes like deep-fried porgy with toasted garlic, pickled chilies, and manzanilla olives. -Michelin Guide