Taste España Verde with Chef Felipe Riccio of MARCH

For ages 21 & up

You’re in for an elegant treat of an evening. Experience the current season of Montrose’s MARCH, known for their transportive and elaborate fine-dining experiences, as they travel to España Verde. This region of Spain stretches like an emerald ribbon along Spain’s Atlantic coast, and its landscape feels closer to Ireland than the sunbaked image of Spain. The cuisine is defined by pasture-raised meats, dairy, legumes, pristine seafood, and long-simmered stews. Along the way, we’ll highlight the quiet luxury of Japanese A5 Wagyu and other Japanese ingredients, using them as a centerpiece to illuminate how craft, terroir, and technique can speak across cuisines.

From an introductory tapa that nods to the pintxo bars of the Basque country, to an innovative tuna course topped with caviar, and exciting additions like Japanese A5 Wagyu beef, you’ll be taken on an extraordinary journey that spans countries, cuisines, and deliciously challenges the usual perceptions of the Mediterranean.

Local guest chef demonstration. You will be served dinner, but you will not be cooking in this class. For ages 21+, you’ll enjoy Spanish wine paired with your meal.

This class was created in partnership with JFOODO (The Japan Food Product Overseas Promotion Center).

Use discount code JFOODO to save 50% off the price of your ticket!

About Chef Felipe Riccio

Felipe Riccio, a native of Mexico and 2022 James Beard Award semifinalist for Best Chef: Texas, grew up in coastal Veracruz and moved to Houston as a teenager. He comes from a long line of immigrants — his mother is of Spanish heritage, and his father is from Naples, Italy. Riccio began working in the culinary scene as a high schooler, working his way to executive sous chef, later opening restaurants and achieving Sommelier Certification under The Court of Master Sommeliers. After moving to Italy, Riccio staged at Carlo e Camilla, Erba Brusca, and Osteria Francescana under Massimo Bottura before moving on to Basque Country and New York to stage under Dan Barber at Blue Hill at Stone Barns. He returned to Italy to stage at MIchelin-starred AGA before returning to Houston to join Goodnight Hospitality, where he is currently Chef and Partner.

About MARCH

Awarded 1 Star in The MICHELIN Guide in 2024 and 2025, MARCH explores cuisines of the Mediterranean through tasting menus and beverage programs that fully immerse you in one region at a time, from Northwest Africa to Greece. Every season of MARCH looks, tastes, and feels completely different in the name of culinary exploration and discovery.

• Welcome Snack - Pintxo de Txistorra (A take on a popular Basque tapa featuring smoky cured pork sausage and P’tit Basque cheese)
• 1st Course - Atún con Piperrada (Cuts of tuna loin and belly with red pepper vinaigrette, Espelette pepper, and caviar) 
• 2nd Course - Asado de Wagyu (Seared Japanese A5 Wagyu beef and beef heart tartare, Piquillo peppers, and flageolet beans) 
• Dessert - Corbatas de Unquera (Pastry featuring caramel and Marcona almonds, chocolate, and meringue made with Okinawan brown sugar)

Safety & Precautions

• At check-in, you will be asked to sign a waiver before entering the Cooking School.

• For that reason, we ask that all attendees arrive at least 5 minutes prior to the confirmed start time of the class.

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Find FAQs about our in-store classes here.

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