Sayville Library Patrons Dive into Spanish Tapas

Chef Rich Kanowsky came back to the Sayville Library recently to host another cooking class. The theme for this class, the fourth in a five-part series, was Spanish tapas. The class was set up a bit differently this time to allow for hands-on interaction.  

Kanowsky, who recently left his position as executive sous chef for Hearst Publications in Manhattan, now focuses all his culinary attention on his catering business, Patchogue-based Kanobley Catering, which specializes in high-end restaurant style dining. He has also worked for Carnegie Hall and La Plage in Wading River.

“This class is going to be a bit different from the other classes you have attended here,” Kanowsky told attendees. “We are going to cater our own tapas party tonight.”

Kanowsky told the crowd about the origin of Spanish tapas. “In Spain, sherry used to be the drink of choice but it was very sweet and attracted fruit flies,” he said. “So if someone left their drink to go to the restroom, the bartender would put a piece of bread on top to prevent the flies from getting in. The bartenders started to notice people were eating the bread and consuming more alcohol. So they decided to put something salty on top, such as prosciutto or soppressata, The more the patrons drank, the more business went up. When the Romans invaded Spain, they introduced olives to the cuisine and the Moors brought in the spices, citrus fruits and almonds.”

Tapas have now evolved into a type of cuisine, where you can go into a restaurant and order nine or 10 different small plates. It’s a very social, interactive way of eating that breaks away from the traditional dining experience.

Divided into three tables, attendees got to test their cooking skills on six different dishes. There was Spanish tuna fish on crostini; cherry tomatoes stuffed with cabrales mousse; prosciutto wrapped asparagus; marinated olives; manchego stuffed dates with mint and pancetta; and olive tapenade. After assembling all the ingredients, each group arranged their items on a silver platter to be presented for the class to enjoy.

With Spanish music playing in the background, and fresh non-alcoholic sangria being served, it almost seemed like you were entertaining at your home, instead of attending a library class. Kanowsky admits he was nervous about the setup the first time he tried it but has received a great reaction from class participants.