In Spain, tapas are hot and cold small plates meant to be grazed upon while sharing conversation and company. This demo features six beautiful bites that will appeal to meat eaters and vegetarians alike. The traditional Tortilla Espaola is a fluffy olive oil-poached potato and onion omelet topped with vegetable salsa. Mushrooms, stuffed with a vibrant fresh herb and buttery garlic mixture, add a burst of green to the plate, while a chickpea flatbread with shrimp and spicy sauce brings the heat. We also make two Pinchos (pronounced peen-chos), a Northern Spanish, Portuguese and French Basque version of tapas, meaning to spike on toothpicks. Our pinchos are loaded with tasty morsels skewered onto a slice of bread: a heady paprika and sherry glazed riblet and a sweeter option of cured ham-wrapped fruit. The sweet dessert known as Miguelitos is a flaky phyllo-like puffed pastry stuffed with a surprise dollop of fruit preserves, custard or ganache. Food, wine and recipes are provided.