| june 2018 11
in THe KiTcHen
cris Lindborg
will teach a tapas
cooking class at
The spoon shop on
Thursday, june 7.
The Lindborg’s
custom kitchen
features a six-burner
Wolf stove, maple
cabinets and a bar
topped in koa.
ur kitchen is the heart of our
home and is where everything
in the family revolves,” said
Holualoa resident Cris Lindborg
of the stylish kitchen she
designed herself. “It’s a natural gathering place for
food and conversation.”
With a beautiful koa bar, Cris’ gourmet kitchen
features a giant butcher block that sits atop the
prep counter clad in granite from Davis Tile &
Marble. Originally from Argentina, Cris likes to
prepare tapas, small-bite meals perfect for a
relaxing evening with family and friends.
On Thursday, June 7 from 5 p.m. to 7 p.m., Cris will
bring her tapas-making expertise to The Spoon Shop
in Kailua-Kona’s New Industrial. The gourmet kitchen
store recently unveiled a brand-new demo kitchen
where cooking classes are held with local chefs.
“I’m from Argentina and half my heritage is Spanish
from my grandmother’s side,” Cris said. “Spaniards
have a great culture of pre-dinner rituals where
they sit for hours and enjoy lively conversation
while the little plates of tapas keep coming. I hope
to impart that same relaxing, fun experience at The
Spoon Shop.”
For the class, Cris will demonstrate how to prepare
four different kinds of tapas including spinach
croquets; potato tortilla with aioli; and chorizofi
lled dates wrapped in bacon. Having taught
cooking classes in the Marshall Islands where she
and her husband Eric lived prior to settling down in
Kona, Cris enjoys sharing with others her love for
international cuisine.
Cris and Eric lived for 28 years in Kwajalein, a
remote atoll with no restaurants. She taught bread
baking and Spanish cooking to the tight-knit
community of friends. In her travels to places like
Bali, she would take cooking classes, or cook with
local chefs in Sri Lanka, for instance.
“Food is the highlight of the cultural experience,”
she said. “I love learning about food and where it
comes from.”
For details, call The Spoon Shop at 808-8SPOON
(808-887-7666), or sign up for email notifi cations
via Kitchen@TheSpoonShopKona.com.
reciPe
Pan con Tomates
2 Tomatoes, best quality and very ripe
4 Garlic cloves, peeled
1 tsp. Kosher salt
2 Tbsp. extra-virgin olive oil, ideally spanish
2 Tbsp. sherry vinegar
4-6 crusty bread slices, thick-cut
To taste maldon sea salt or other fl aky salt
Grate tomatoes on a box grater. Using a microplane,
grate the garlic onto the tomatoes. Season with kosher
salt, olive oil and vinegar, then stir lightly to combine.
Toast or grill bread until it is lightly charred. Place a
heaping tablespoon of grated tomato mixture onto the
bread, then wipe most of it off with the spoon. Drizzle
with olive oil again, add sea salt and serve right away. If
desired, you can shave some Manchego cheese, Spanish
ham or Prosciutto before serving.
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