This Friday, October 21 from 7 to 10 p.m. at Ray’s at Killer Creek, Chef Tracey Bloom and Sommelier Phillip Cooper have teamed up to create a fun and inspiring menu full of casual Spanish tapas and six different wines for a special Spanish Tapas & Wine Event! Some of the menu highlights are pork belly with quail egg, Pernil (roasted Spanish pork), chorizo & Manchego quesadillas, stuffed piquillo peppers and more. Cost is $35/person (not inclusive of tax and gratuity) Limited seating is available, so please call 770-649-0064 to purchase tickets.
