Flavors of Barcelona - SOLD OUT

SOLD OUT - but we will be offering it again on August 8th.

A hands-on cooking class culminating in dinner served with wine.

Camila Loew is here to share her insider knowledge of the cuisine of Barcelona. Camila recently moved to the Bay Area after living 15 years in Barcelona. Her city of adoption's cuisine shines in the summertime, when Mediterreanean produce reaches its peak. For this course, Camila has designed a colorful menu to bring out the freshest flavors of some star ingredients in Catalan cuisine. 

MENU

Escalivada (roasted Mediterranean vegetables) with goat cheese gratin .
Catalan-style spinach with pine nuts and currants
Montserrat tomatoes with anchovies and olives 
Xató (Curly endive salad with salt cod and xató sauce)
Hakefish meatballs 
Pa amb tomaquet
Mel i mató (Ricotta-style cheese with honey) with fresh figs

About Camila
Sixteen years ago, I fell in love with Spain. I was on a two-month journey during a hiatus before graduate school, and little did I know that two months would eventually turn into fifteen years. I fell in love with the Spanish lifestyle: the busy, sun-filled cities with streets full of people chatting away day and night, the small villages with their plazas, fresh markets, narrow streets and long siestas, the ancient Gothic churches nestled in winding pedestrian roads. And especially the food,  oh the food, completely in tune with the way of life. Lunchtime stretched out for hours, through course after course of olive.oil drenched, fresh, colorful, seasonal goodness. In the evenings, tapas crawls were a must, bar hopping with a glass of red wine and something to nibble on so as to line one’s stomach. Always eat more than you drink, and you’ll never get too drunk, were the wise words a tabernero  from Extremadura once offered me as a welcome. And during that trip, of course, I also fell in love with a Spaniard. We met in Madrid, the city where lunch is at 3pm and dinner is at midnight. A few months later we both moved to Barcelona, so we could be close to the Mediterranean, eat fresh seafood and vegetables year-round. A few year later, a Ph.D. in Humanities as well as culinary training  allowed me to teach American students abroad about Spanish literature, culture and, yes, food!