Join us at the winery for an evening of cooking, dining, and relaxation.

The Class

Learn how to prepare authentic Paella from renowned chef, Alejandro Aayon.  With many years and accolades of professional culinary experience, including first-place honors in the prestigious Annual Paella Cook-off Festival in Plainfield, New Jersey, Chef Aayon now brings his skills and talents to you.

This cooking class offers hands-on learning in our Bacioni Room, followed by dinner in the Linganore Winecellars’ Tasting Room. Class size is deliberately small, allowing participants the time and space to truly master the lesson and their cooking skills. During the class you’ll enjoy Serrano Ham and Spanish cheeses, followed by a dinner of the deliciously prepared Paella, fresh Baguette, a glass of wine (up to a $12 value), and dessert. Vegetarian options are available.

$65.00 per person | $60 per person for Wine Club Members

About Paella

According to food historian Lourdes March, paella “symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries.” And while paella originates in Spain, it’s now enjoyed globally — particularly often in many South American countries. Paella often contains seafood, saffron, garlic, tomatoes, broth, oil, and paprika; it sometimes includes peppers, onions, carrots, and celery.