From corn on the cob to fresh juicy peaches, who can resist a great summer meal? The sun seems like it will never set and rosé seems like it will flow forever. We could end every day with tomato or watermelon juices flowing down our chins, a touch of afternoon sunburn on our shoulders defying San Francisco's famous evening fog. Join us in celebrating our favorite summer food and wine - just because it's here!
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little gem panzanella salad with tomato, blistered green beans, basil
A hands-on cooking class culminating in dinner served with wine and beer.
Sichuan is a remote, land-locked region of western China named for its “four rivers.” Cooks there use richly fermented pastes, pickled vegetables and its famous native pepper to create complex dishes now loved around the world. In this class, you’ll learn the techniques and ingredients that give Sichuan cuisine its special character. We'll prepare four iconic dishes that you’ll be able to replicate easily at home.
