Spanish Stews
A 4-hour hands-on cooking class culminating in dinner served with wine.
The Spaniards love their one-pot meals. In this hands-on workshop, Camila Loew will teach you how to prepare warming winter stews the Spanish way, using local and seasonal ingredients.
This class features, Escudella, a very traditional one-pot winter stew that is considered a dish for special occasions, and is served in three courses: broth with pasta; vegetables with chickpeas; meat.
MENU
Xatonada - Curly endive salad with Xato sauce
Escudella - Traditional Catalan stew, which will include local root vegetables and four types of local, pastured meat
Sweet Chestnut stew
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! I recently relocated to the Bay Area and am heeding my own students’ advice, bringing a taste of the Spanish way of life through food to Americans. I am happy to teach you my favorite recipes and cooking techniques from all the regions of Spain, and, hopefully, make your kitchen a bit Spanish, too. The name of my newly founded company, Sobremesa, implies what I love most about Spanish food culture: its social aspect. A meal is not a meal unless friends and family are at the table. When I am not teaching, you can find me riding my bike with my madrileño husband and two Catalan kids around Berkeley, from farmers’ market to farmer’s market.
