The Spanish Way with Vegetables: Spring

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

In the past, Camila has always focused on vegetable-forward menus in her Spanish and Mediterranean workshops. This time, Camila will offer us a menu specially designed to work with the vegetables of our northern California bounty, in the Spanish style. Spring, moreover, is Camila's favorite season for a menu like this one (artichokes! peas!). Join us in this hands-on workshop to learn and enjoy colorful, Spanish recipes traditional and modern.

MENU*
Slow-Cooked Buttery Leeks
Fried Artichokes with Lemon Zest and Almonds
Artichokes with Green Beans and Paprika
Catalan-style Peas (mint, sausage)
Baby Lettuce Hearts with Garlic Vinaigrette and Anchovies

*Menu subject to change due to vegetable availability

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 source: unsplash.com)