Basque Pintxos

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

Camila is back to visit us 6 months after having moved back to Spain. She has been frequenting the pintxos bars of her beloved San Sebastian, and comes fresh with new ideas for a Presidents' Day celebrated in a non-conventional way: eating and drinking the Basque way!

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Fried Quail Egg, Padron Pepper, Spanish Ham Pintxo

Salt Cod, Caramelized Onion and Green Pepper Pintxo

Mushroom Tower Pintxo

Cider-Braised Chorizo  

Spanish Tortilla Pintxo

Marianito (Basque-style Vermouth) 

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