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.
A hands-on cooking class culminating in dinner served with wine and beer.
Any diving trip to the beautiful tropical waters of Malaysia is not complete without the feasting that comes at the end of a long diving day. Escape with Linda and your fellow students as we dive into the kitchen to make a sumptuous seafood meal! Scuba gear not required.
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.
