Bright skies and the great outdoors are calling! If you’re heading to the beach or park, out for a hike, or to your own backyard (...or living room), let Camila’s picnic menu keep you happily nourished along the way.

Camila’s monthly online demo-style class for the Cancer Support Community of the SF Bay Area.

Most sushi-lovers in the US are familiar with maki or nigiri, but Camila is here to teach you the art of barazushi - aka scattered sushi.

Camila’s regular class for the Cancer Support Community of the SF Bay Area, where we are still online bi-monthly.

Just in time for the new oils of the season! Discover what a truly good extra virgin olive oil should taste like! Through a guided tasting just like the professional tasters do it, Camila will provide the vocabulary to describe the sensory aspects of her favorite ingredient: a truly good EVOO.

Start the new year off right with some of Camila's favorite Winter Grain Bowls that can easily be incorporated into a new weekly meal prep routine, or add some flair to an old one.

In this class, we’ll embrace both the global influences and time-honored Spanish bar flavors in a diverse and delicious menu.

Here’s a festive idea for the holiday season that has nothing to do with a roast or mashed potatoes. PAELLA!

Together you’ll crack The Everlasting Meal Cookbook: Leftovers A-Z by Tamar Adler, a follow-up to her The Everlasting Meal (Camila’s #1 all-time favorite book on food). 

In this class we will focus on the two most prevalently used spices in Spain: fragrant saffron (the most valued spice in the world) and paprika, at its smoky sweet best! 

Finally, it seems the there is buzz and it seems like the world is getting the message: Tinned fish is where it's at!

Where would Spanish cuisines be without the tomato?

Coming soon!

The next chapter of one of our most beloved classes ever.

The essence of Japanese temple cuisine or shojin ryori is about making the most flavor out of the least ingredients. Subtle yet complex in its simplicity, monks in Japanese temples spend plenty of time mindfully preparing these recipes. Vegan and without overpowering flavors such as garlic or onion, a meal in a Japanese temple usually consists of soup, a side, and rice.

It’s spring, and farmers market tables piled high with sprightly new-crop vegetables have us craving SALADS, SALADS, AND MORE SALADS! And we don’t mean your garden variety side salads—we’re talking about a meal in a bowl. If you could use some inspiration, this class is for you.

Artichokes are a star of the spring season, but many home cooks find this prickly vegetable intimidating to prepare. We can’t think of a better way of improving skill and increasing confidence than by practicing alongside fellow cooks!

April is peak egg season in Spain. The days are warmer and longer, and the hens are at their best, fattening up on the plentiful grasses and grubs. According to Camila Loew, THE EGG is "the best ingredient there is". Join her for this online class to cook some of Spain’s most beloved egg dishes.

"A food tastes differently when you know where it really comes from. Its history makes each bite more intense, more delicious.”
- H. Jahwara Piñer 

Every year between January and March, all Catalans experience at least one CALÇOTADA, an event we could describe as the Catalan version of a BBQ. This tradition is named after the calçot, a hyper local leek-like member of the allium family.

And we are back! This series is a favourite, and within it, every time we get the opportunity to cook together from a new Ottolenghi book, we are overjoyed.

Camila’s regular class for the Cancer Support Community of the SF Bay Area, where we are still online monthly.

This cozy class offers recipes to get you through January—the longest, coldest month—with a loving, comforting, boost.

Here’s a festive idea for your holiday season that has nothing to do with turkey or mashed potatoes: PAELLA!

More info coming soon!

More info coming soon!

Camila’s regular class for the Cancer Support Community of the SF Bay Area, where we are still online monthly.

Let's transport back to the times of our elders, when the kitchen was the hearth of the home, and recipes and techniques were passed down generations. Watching elders work, we had learned timeless techniques that embraced thriftiness and creativity.