A hands-on cooking class culminating in a family-style dinner served with wine.
The glories of summer plus health benefits galore: come to our classroom to learn a potful of salmon secrets! Chef Mike will demo the butchering of a whole salmon and use every bit. Smoking, grill, fritter frying, mousses – we will do as many tasty things as we can to this versatile fish. Then dinner, with a seasonal salad and hunks of delicious San Francisco bread to round out the meal.
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Head to Tail Salmon Broth with Udon Noodles and Salmon Mousse Balls
A hands-on baking class. Class is limited to 12 students. Alongside the tasting of baked goods, a seasonal salad will be served with wine and beer.
Back by popular demand! Jennifer, our resident baking instructor, compiled a survey of Scandinavian baked goods to satisfy the curiosity of Scandinavian cuisine. In this hopscotch-like tour of Scandi pastry classics, you will work in teams to produce a variety of treats.
A hands-on baking class. A hearty snack of bread, cheeses and seasonal salad will be served with wine to accompany the sampling of your chocolatey treats!
For some, cooking with legumes can be a tricky proposition. To soak or not to soak? Should you add baking soda? And what about pressure cookers? Won’t those things blow a hole through your wall?
Legumes are one of the most affordable and versatile sources of protein out there and merit a prominent place in your pantry and on your plate. We will discuss the many different varieties of legumes, their nutrition, how to reduce gaseous side effects and how to ensure that you are cooking your beans properly (with and without an Instant Pot).
