The Spanish Way with Vegetables: Spring

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

It's spring and Camila is overjoyed to be in the Bay Area! Join her in our classroom to celebrate some of her most beloved produce of the year, while she visits from Barcelona. The green abundance of springtime may challenge cooks, taking form in a few labor-intensive vegetables: favas! artichokes! Take this opportunity to work with spring produce in a class setting, where many hands make light work. 

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Springtime Vegetable Medley with Spanish Ham

Leek and Potato Soup with Salt Cod (Purrusalda)

Artichoke Chips with Lemon Alioli

Rustic Catalan Bread with Tomato, topped with Crushed Peas and Mint

Orange Flan 

Camila Loew holds a Ph.D. in Humanities and is a certified nutrition consultant. Having lived alongside the Mediterranean for almost two decades, she believes 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 Culinary Tours, through which she offers delicious cultural and culinary experiences abroad for fellow food-lovers, Camila works at the Torribera Mediterranean Center, and teaches academically about Mediterranean food culture to American students abroad.  Since 2014, Camila has been sharing her love of regional Spanish and Mediterranean cuisines at 18 Reasons. For more information visit her website www.sobremesa.life 

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