A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.
Cioppino is a uniquely San Franciscan dish created by Italian immigrants in the 1800s. Typically made with whatever fish was left at the end of the day, this dish boasts a richly flavorful tomato, fennel, and wine broth that lets the seafood shine!
