Cook

Loves hands-on explorations of new techniques and recipes. 

Flavors of Germany

$105.00

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

It is October! The air has a bit of a chill, and so does the beer: it is time to celebrate big bold German flavors, and wash them down with excellent beer. We have an umlaut-fest of excellent recipes to cook up, followed by an Oktoberfest feast at 18 Reasons. Join us for hearty fare and versatile recipes that will get you through the winter and will even give you flavorful options during other seasons. Come celebrate German cuisine on 18th Street!

MENU:

Modern Peruvian Cuisine

$95.00
A hands-on cooking class culminating in dinner served with wine and beer.
 
Apply modern cooking techniques to traditional Peruvian dishes in this hands-on class lead by our resident Peruvian chef Nico. Using emulsification, deconstruction, torching, sous-vide, and smoke you will prepare a menu which includes a modern causa timbale, an ocopagarden, tiradito with sea foam, shrimp anticuchos, and purple corn sorbet.
 
MENU
 

Modern Sauces

$85.00

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

The old French culinary sauces have their place, but if it is a weekday and you need a delicious dinner there are an assortment of modern alternatives: faster, lighter, and just as tasty.  These modern sauces are a lighter, too, not an ounce of butter or cream used here!  And no need to stay in France for culinary inspiration; our contemporary approach will skip madly around the globe!

MENU

San Francisco Duck: An Autumn Bird in SF's Secret Summer

$105.00

A hands-on course culminating in dinner served with wine and beer.

People around the world celebrate duck as an autumn dish, but in the City by the Bay we are in the middle of our secret summer. This class combines the luscious goodness of duck with the celebratory flavors of a Californian summer.  Come to class and revel in a magical combination available only to San Franciscans. Also, this is a great time to learn how to butcher a whole duck, as every two students will work together to break down a bird.

MENU

Pages

Subscribe to RSS - Cook