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.
A three hour hands-on cooking class culminating in dinner served with wine.
Venice is known as one of the world's most romantic cities, and the local food is part of the allure. Venice's cuisine is hyper-seasonal, delicate, and straightforward. Don't miss this special class on this unique cuisine!
In this interactive demonstration you will learn about the history of Peru’s national dish while Nico Vera, our resident expert in Peruvian cuisine, teaches you the secrets to making a great ceviche. In addition to the classic ceviche, you will also learn how to cook a Nikkei variation, and how to use leche de tigre to spice up any ceviche. After the hands-on portion of the class, we will sit down for dinner to enjoy the ceviches we prepared and a traditional Peruvian mussel soup, served with bread, beer, and wine.
There’s a reason Kouign Amann (pronounced “kween-ahMAHN”) has taken the pastry world by storm; it’s sweet & flaky, crunchy & chewy, and utterly delicious!
Join Jen Nurse for a hands-on class in making these treats from the Brittany region of France. You’ll leave with freshly-baked pastries and the skills you need to turn out beautiful Kouign Amann at home.
A hearty snack of baguette, ham, butter, radishes, and a seasonal salad will be served.
A three hour hands-on cooking class culminating in dinner served with wine and beer.
Fondly called Chinese tamales, these pyramid bamboo leaf-wrappped pyramid bundles of glutinous rice, beans and meat fillings are usually eaten during the Chinese Dragon Boat Festival on the 5th day of the 5th month of the lunar calendar. Folks throw these dumplings into the waters as an offering to the dragons and river gods. Come and learn the art of wrapping Zongzi.
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.
A hands-on cooking class culminating in a meal served with wine.
Love Indian food, but haven’t tried cooking it at home yet? Want to spice up your family dinners with some new flavors? Learn Indian home cooking basics to get you started: from essential spices, Indian food made easy enough to cook everyday and tips on cooking techniques like tempering, working with dough and making your own spice mixes.
A hands-on cooking class culminating in dinner served with wine.
Join our Program Director, Michelle McKenzie, as she explores some of spring's most exciting produce.
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fresh peas and their shoots, gem lettuce, Ticklemore, chive blossoms
roasted asparagus, fava leaves, radish
rice salad with watercress, marinated golden beets, dill
braised nettles with potato and black caraway green garlic hot sauce
Mariko is the founder of Aedan, a local company making traditional Japanese fermented foods; she joined the La Cocina food incubator program in 2012, and now sells at the Ferry Plaza farmers’ market. Join Mariko for this course on conceiving and cooking an authentic Japanese bento box featuring fermented food.
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Miso rice ball (with Miso & green onion)
Shio Koji mini yakitori ( Shio koji)
Shio Koji Tohu ( Shio Koji)
Vegitable pickles ( Sagahachi Pickling sauce)
Usagi apple
