Cook

Loves hands-on explorations of new techniques and recipes. 

Flavors of Pakistan: The Karachi Kitchen

$95.00

A hands-on cooking class culminating in a family style dinner served with wine and beer.

We're looking forward to hosting South Asian Chef Kausar Ahmed in our classroom as she takes us on a journey through her recently released cookbook, The Karachi KitchenShe’ll share some of her favorite recipes, introducing you to vibrant dishes from her 20+ years cooking and teaching in Karachi, Pakistan.

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Flavors of China: Shanghai and Eastern Chinese Foods

$90.00

A hands-on cooking class culminating in lunch served with wine or beer.

Delicate, fragrant, and often a series of xiao chi (small eats), Shanghainese cuisine takes influence from the nearby areas: vinegars of Zhejiang, tea from Hangzhou, and the sweet Su-style red braising technique. Explore this region with Linda, creating a refreshing lunch fit for our San Francisco late summer.

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Drunken Chicken - Chicken in Shao Xing Wine, cooked sous vide style

Ma Lan Tou - Tofu Chrysanthemum and Parsley Salad

TOMATO Fest!

$105.00

A hands-on cooking class culminating in a family-style dinner served with wine and beer. 

Admit it: asparagus season had not even passed, and you started buying tomatoes as soon as they hit the shelves. Too early. Our favorite fruit-and-vegetable just keeps getting better as the summer moves along, and they reach their peak right about now. Come join Chef Mike as we celebrate the perfume, the colors, the many shapes and flavors of the beautiful tomato. Cook all you can get your hands on – squash season is coming soon!

 

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Teen Culinary Immersion 2018

$675.00

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.

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