The menu for Camila's June workshop will explore a spread of colorful tapas prepared with ingredients bountiful in the Mediterranean region of Spain in the summertime (which, fortunately for us, are quite similar to those of the Bay Area!).
Escalivada with goat cheese (Roasted Mediterranean Vegetables)
Esquiexada (Salt cod salad)
Pa amb tomaquet (Rustic bread with rubbed juicy tomatoes, bold Olive Oil and Flaky salt) with Spanish ham and Olive Caviar
Ensaladilla with Homemade Mayo (Summer Salad of Potato, Tuna, Olives, green beans)
Tomato, Watermelon and Idiazabal Cheese skewers.