Sobremesa was first conceived after Camila moved to California from Barcelona, out of her wish to help Americans become more familiar with one of the best cuisines of the world.
Sobremesa is the leisurely time after we have finished eating, but before we get up from the table. Time spent in conversation, digesting, relaxing, enjoying. Certainly not rushing. Not reserved for weekends -though it can be longest on Sundays- even weekday and business meals have sobremesa. For Spaniards, how we eat is as important as what we eat.
The many regional cuisines which conform Mediterranean cuisines are based on a few basic principles that may explain its worldwide success and admiration in recent years, in which we are rethinking our relationship to cooking and food. A generous amount of healthy olive oil; a primal focus on vegetables and fresh, seasonal ingredients from the market; and plenty of time devoted to sitting down and communally sharing the meals after loving preparation; these are the building blocks we work from.
With the expert team of Sobremesa you can learn to prepare simple, delicious recipes inspired by the regional cuisines of Spain and the Mediterranean, crossed with California bounty. In our workshops, we cook in small groups in a relaxed, friendly environment. And at last, of course, we always sit down to share our time and efforts and thoroughly enjoy our meals together.
We look forward to sharing our food with you.
Camila Loew, Ph.D., NC, has spent about a third of her life in three different countries. Born in Buenos Aires, Argentina, raised in Southern California, she lived in Barcelona for 15 years. She attended culinary schools in Barcelona and the prestigious Natural Gourmet Institute in Manhattan. She moved to Berkeley in 2013.
Camila's cooking style can be described as seasonal, health-supportive, and produce-centered. In Barcelona, Camila taught cooking workshops to locals and to Americans visiting Spain. Her academic background (Camila holds a Ph.D. in Humanities) led her to teach Food and Culture to Americans studying abroad in Barcelona. It was the satisfied students of her classes who first suggested starting a Spanish food business in the U.S. She listened.
In Barcelona, Camila founded Desayuno con Guisantes through which she offered consulting, education and culinary services. She is also responsible for introducing homemade granola to Spain.
Camila teaches regularly at culinary schools around the SF Bay Area: Bauman College (Berkeley), The Cooking School at Cavallo Point (Sausalito), 18 Reasons (SF) and Ramekins (Sonoma), as well as a regular series called Eating for Healing at the Cancer Support Community.
Camila is inspired by fresh produce and the change of seasons, but above all, by people and the act of gathering around the table to share a meal. Sitting down over food together creates a magical bonding, which unfortunately is getting lost in our fast-paced, eat-on-the-go or eat-in-your-car society. Happily, there is also a growing counter-movement bringing back the appreciation for the slow aspects of food culture.
When she's not at the farmers market, in the kitchen or at the table, Camila enjoys drinking tea, practicing yoga, hiking, and reading. She cooks daily for her family of four.