A new class, inspired by Camila’s research on traditional Mediterranean cuisines, and by a new generation of chefs who are showing us why the traditional ways merit our attention.

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.  

In these modern times, we can revisit these techniques and celebrate their sustainable benefits, too, as nothing goes to waste. As Catalan chef Maria Nicolau says "Our traditional recipes are no more than a collection of tried and true solutions to the question of how to make the most of what the land offers us: what I have foraged, what I have fished, what I have hunted."

Camila chose recipes to create a delicious meal for your Saturday, though these recipes will serve you year-round!

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Escabeche with Aromatics—Learn to preserve! A fish escabeche will be taught in class, but a vegetarian alternative will be discussed.

Romesco Sauce with variations—A pounded sauce of nuts, tomatoes, and more. Camila’s favorite Catalan recipe.

Classic Genoise Sponge Cake with variations—A simple, timeless and adaptable dessert!