Despite the hazards of balancing an appetizer and a glass of rioja in your hands, the popularity of dining Spanish style does not seem to abate. In Napa on January 21 from 4-t8 Julia Logue-Riordan with be leading a class on tapas and pintxos (bar snacks). The astonishing list of recipes that night includes Gildas (pickled peppers, anchovies and olives), Mussels with Chorizo, Grilled Artichokes with Romesco, Favas with Morcillas Sausage, Manchego Salad, Spring Onions with Allioli, Puff Pastry with Smoked Cheese and Quinze. Served with Spanish wines. $125.