Is it me or is this just crazy: Head chef decides to do a wine dinner for Spanish wines. 5 courses, 1 being a passed appetizer and final being dessert. Kicker is I have $11 per guest to keep the food cost slightly under 33%. I express my reservations about this so suggest an informal tapas theme, shared plates that are cost effective but still satisfying like patas bravas, and other traditional tapas. Chef says no, must be sit down in courses so the wine purveyor can describe each wine in detail. Also, cannot work with ingredients I think of when I think Spanish (almonds, saffron, EVOO, salt cod, smoked paprika, cured hams, boquerones etc.) because the head chef says these are too expensive. Cost effective items like patas bravas and tortilla espanola are a no go either as the chef is not impressed with simplicity, "people won't like them". No fresh seafood, even frozen shrimp. I don't know what to do, any suggestions?