As apple season hits its stride, come learn the magic of apfelstrudel. You'll find that coaxing properly made dough into a paper-thin sheet is surprisingly easy. You'll master working with this strong, silken dough and then practice rolling layers around a filling of fresh apples, raisins and nuts.
While your strudel bakes, we'll conduct an apple tasting to learn which varieties are best for cider, sauce, pie or simply enjoying out of hand.
A hands-on cooking class culminating in dinner served with wine and beer.
It's summertime, and there is no better season to celebrate one of our favorite foods: wild Alaskan salmon. While there are many reasons we love this fish, it's versatility is #1 (#2: it is supremely nutritious). Join Christopher Wang, commercial fisherman and chef, as he teaches you the basics of cooking with salmon.
A 3 1/2-hour cooking class culminating in dinner served with wine and beer.
For too long, one of the most exciting aspects of cooking, sauce making, has frightened and confounded home cooks. With an emphasis on local ingredients and straightforward and healthy techniques, Peter Temkin will provide you with the tools and techniques for giving your dishes a special, soigné finish.
This class includes our Knife Skills manual as well as our 30-page Cooking Fundamentals booklet and a coupon for 20% off an 18 Reasons class of your choosing. The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
This class includes our Knife Skills manual as well as our 30-page Cooking Fundamentals booklet and a coupon for 20% off an 18 Reasons class of your choosing. The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
18 Reasons invites aspiring young cooks – ages 13-18 – to join our teen culinary immersion program, where they will advance their technical skills and their cooking repertoire. Led by our amazing team of instructors, our eight-week course is structured to give students the knowledge to confidently intuit their way through the kitchen and find meaning and value in the ingredients they work with as well as the farmers and purveyors who grow and produce them. The curriculum is based on 18 Reasons’ mission of empowerment, creativity, sustainability, and community.
A 3-course family-style dinner with discussion; wine and beer will be served.
The Farmers Guild is a network of ten coalitions across California primarily comprised of new and young farmers. Their new project, Follow the Rooster, is an online initiative seeking to celebrate the many local food heroes who support the growth of a new generation of sustainable family farmers.
A hands-on cooking class culminating in lunch served with wine.
In this workshop Camila will teach us all the secrets to prepare an authentic Valencian paella. Though there are as many recipes for paella as there are chefs who make it, this one is a special seafood paella, Camila's personal favorite, perfected after years of experimenting. The menu will be completed with a classic appetizer, a seasonal salad, and a dessert.
A hands-on cooking class culminating in dinner served with wine and beer.
Eggs are one of the most powerful and versatile ingredients in the kitchen. After learning some simple science, you’ll apply basic principles for creating varied tastes and textures in savory foods. In addition to preparing these recipes, we'll discuss many other ways that Asian cuisines highlight eggs in daily and celebratory fare.
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Savory Egg Custard with Watercress & Gingko Nuts (served upon students' arrival)
This class includes our Knife Skills manual as well as our 30-page Cooking Fundamentals booklet and a coupon for 20% off an 18 Reasons class of your choosing. The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
