Loves hands-on explorations of new techniques and recipes. 

Korean Comfort Food


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.


Asian Table Sauces


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.

Perfect Peruvian Ceviche

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.

The Delicious Economy of Italian Cooking


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.



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