ONLINE Class: Cooking with Tinned Fish
This is a live, hands-on cooking class held online via Zoom. Guest list is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote Event Lead who will facilitate conversation during class and ensure all students are attended to. We encourage students to have all the ingredients and equipment set up before the class begins to prepare for cooking during the class. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.
Forget the cheap tuna you may remember from childhood, nowadays we have access to excellent quality tinned fish and seafood. Now's the time to use up those pantry items you have been saving for a rainy day, or because you didn't know what to do with them. If you think it's boring to just open a can and eat, this is the class for you because there are many ways to use high quality tinned fish in recipes, enhancing their flavor and making them more fun and varied. In this online class, chef Camila, our resident Spanish cuisine instructor, will join us all the way from Spain, a country with a great tradition of artisanal tinned seafood. Camila will walk us through the steps to prepare simple Spanish-inspired recipes full of flavor and nutrition with these everyday gems we tend to have in our pantry. All substitutions welcome.
MENU
Olive "Caviar" - great on bread or crackers, and will keep for a week in your fridge!
Sardine Salad
Anchovy Mayo with Fried Potato Skins
Rice with Tuna and Anchovy
The menu is gluten and dairy free. This menu contains the following common allergens: fish and egg. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail us at info@18reasons.org before purchasing a ticket.
Equipment and shopping list for the class: Click here to check before signing up for the class.
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
