A hands-on class culminating in lunch served with wine and beer.
The Basque consider themselves a separate people from the rest of Spain. They are undoubtedly the possessors of the best food in Spain, in Camila’s opinion. Their pintxos (pronounced “pinchos”) are a vernacular version of tapas, small plates with their own twist. Eating pintxos involves bar-hopping and drinking either local cider or txakoli (a young, lightly sparkling Basque white wine). Though we won’t be bar hopping, we will be drinking some txakoli. Join Camila to reproduce some of Camila’s favorite pintxo recipes, with seasonal produce and lots of Basque cheer.
Fava Beans with Creme Fraiche and Mint
Calamari with Peppers and Mushrooms
Pipérade Braised Beans with Baked Eggs
Crispy Shrimp with Piment d’Espelette
Beet, Cucumber, Olive and Feta Skewers
Caramelized Onion and Idiazabal Cheese Skewers
Navarre White Asparagus Vichyssoise
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.
(photo courtesy of Camila Loew)