A hands-on cooking class culminating in lunch served with wine.
Although tapas technically don't come from Barcelona (where Catalans are said to enjoy more formal, sit-down meals), the social experience of sharing and eating is definitely practiced there, which is what tapas is all about! In this hands-on class, Camila, who lived in Barcelona for 15 years, will share with us some typical and seasonal Catalan techniques and recipes meant to be shared and enjoyed leisurely.
Catalan-Style Fava Beans with Sausage
Salt Cod Salad
Clams with Haricot Beans and white wine
Pa amb Tomaquet (Bread with Tomato) with Spanish Ham
Camila Loew holds a Ph.D. in Humanities and is a certified nutrition consultant. She lived in Barcelona for 15 years, and learned, through health-supportive culinary schools in Spain and NY, but mostly by cooking from local markets, that the best cooking relies on simple recipes with outstanding ingredients. That's the Mediterranean way she conveys in her classes, along with the concept of sobremesa, which happens to be the name of the company she runs. Sobremesa is the leisurely time we spend gathered around the table. In addition to running Sobremesa and Sobremesa Culinary Tours (through which she offers food-centric journeys across the ocean for fellow food-loving travelers), Camila teaches her love of regional Spanish and Mediterranean cuisines at The Cooking School at Cavallo Point, Ramekins Culinary School, and Bauman College as well as 18 Reasons. She also teaches Eating for Healing at the Cancer Support Community. For more info visit sobremesa.us and sobremesa-tours.com.