A hands-on cooking class culminating in dinner served with wine and beer.
As San Francisco's summer rolls in, we crave comforting, warming foods while we watch the fog and overcast skies. Join Linda for a class featuring some favorite Korean dishes that we hope you'll make at home! Be sure to bring a pint sized jar to take some kimchi at the end of class.
Table sauces are essential for rounding out the flavors of a meal. Simple in theory and free-form in practice, they can be challenging to master. In this class, we’ll focus on two fundamental skills: 1) choosing ingredients, and 2) seasoning to taste. The entrees will showcase basic techniques, to give more time to sauce-making and to allow comparisons across flavor profiles. In addition to a discussion of traditional uses of the sauces, a tasting of pantry ingredients will deepen sensory experience.
Learn the secrets to preparing the perfect Peruvian ceviche in this hands-on class lead by our resident Peruvian chef Nico. In addition to the classic ceviche, you will prepare a Japanese-Peruvian tiradito Nikkei, and choros a la chalaca, steamed mussels with an onion and tomato salsa. After the class, we will sit down for lunch to enjoy a traditional Peruvian escabeche de pescado, fried fish pickled in a spicy sweet and sour sauce.
A hands-on cooking class culminating in a family-style dinner served with wine.
Summer's bounty is upon us. Though dreams of overflowing grocery bags of produce fill our minds, we sometimes feel limited by the capacity of our wallets and our fridge. Sometimes we forget and our groceries wilt, overripen, or become stale and we feel pain when the compost bin looks like the only option. Learn ways to maximize flavors and resources with Italian flair with Viola Buitoni, who sees leftover odds and ends as inspiration for her next tasty bite.
A hands-on cooking class culminating in dinner served with wine and beer.
Goa, an Indian state on the Indian Ocean, boasts a cuisine shaped by the coastline, its ports, and its colonial history. In the years Mike Weller taught food history at Le Cordon Bleu online, Goa was a frequent location that appeared in a number of trade routes and migrations. Goan cuisine is a fascinating reflection of this rich, multifaceted history.
A hands-on cooking class culminating in dinner served with wine and beer.
Rip out the elements of fine dining and take them to your home kitchen! Mike Weller, 18 Reasons Chef and Culinary Instructor, will equip you with the techniques and recipes for sauces that elevate the simplest meal from boring to incredible. Mike began his culinary journey learning these sauces, which form the base of French cuisine. After perfecting the traditional applications, Mike decided to have fun and will give you the tools to play in your kitchen.
A hands on cooking class culminating in dinner served with wine and beer.
Diner food is timeless; it withstands trends and fads and is part of the American landscape. It is comfort food for those on the road, for anytime of the day and night. Mike Weller got his start in kitchen working at Sambo's Coffee Shop and worked 10 years in various diners in the South Bay. Join Mike to celebrate and create these classic dishes to share with fellow neighbors at our dinner table.
