Our workshops and courses are developed using fresh, organic, local, seasonal produce, so the recipes in our workshops are planned according to what the market has to offer. Not a difficult task with the bounty of California!
We are thrilled to be collaborating with Sunday Suppers as the one of the hosts of the first season of Sobremesa by Sunday Suppers, a global dinner series.
Israeli food is, lucky for us, becoming more well known in the west. The profuse amounts of vegetable-based dishes full of herbs and spices make it ideal for a vegetarian feast, in which even if this is not your dietary preference, you will not miss the meat!
In this hands-on class, we will make hearty, warming Mediterranean recipes for the winter. Many Mediterranean countries have versions of these one-pot wonders in their repertoire; they bear different names, but are similar with regional variations.
This class is for Ottolenghi fans who have drooled over the pages of his bestselling cookbooks, but feel daunted to cook from them.
The Holiday season in Spain is a delightfully drawn-out affair, beginning the weeks leading up to Christmas, and joyfully traipsing their way through New Year's Day to Three Kings Day. Along the whimsical holiday way is a king's ransom of delicious food customarily eaten in Spain and in Catalonia on special days like Christmas and New Year's.
Join Camila at in this free, promotional event as she prepares some delicious recipes she learned while living in Barcelona for 15 years. Camila loves to cook with the seasons, as they have always done in Mediterranean regions, and the fall calls for one of her all-time favorites.