Flavors of Spanish Basque Country

 

This will be Camila's very last class before she moves back to Barcelona! Join her to make classics from her favorite city in the world (which also happens to have the most Michelin stars per capita in the world). The Basque Country has become a well-known destination for epicureans, but Camila's favorite recipes are the peasant ones that lie deep in Basque traditional culture. 

 

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Piquillo Peppers filled with Salt Cod Brandade

Salmon Marmitako (Fisherman's Stew)

Alubias de Tolosa: Red Beans cooked in Broth with Cabbage, Blood Sausage and Peppers

Goxua: Basque Cream Cake 

 

 

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.