Tapas—the trendy Spanish appetizers shared among friends over drinks and conversation—are more a style of eating than a specific food. Chef Darcy Smink melds the flavors and textures of various regional Spanish cuisines into these tapas just perfect for entertaining. (While tapas, or “small plates,” are typically served as appetizers, portion sizes can easily be adjusted to turn many of the dishes into flavorful main entrées). Chef Darcy’s repertoire includes olives with orange and lemon (Spanish olives meld with fennel, cumin, and citrus to create a delicious snack); patatas bravas (no tapas meal would be complete without these potatoes in a spicy tomato sauce); ham and goat cheese empanadas (a bread pie filled with ham, capers, smoked paprika, and creamy goat cheese); and, rosemary skewers with white fish and bacon served with a homemade aioli. For dessert, Chef Darcy concocts tocinillo de cielo or “heavenly custard” (similar to flan, but this Spanish classic uses only egg yolks—instead of whole eggs—to produce a rich and creamy delight). One word describes this class: WOW!