A three-day series of hands-on cooking classes, each night culminating in a family-style dinner served with wine and beer. One ticket admits the same student to all three nights: August 12, 19, 26, 2019. The class is limited to 12 students.
A hands-on cooking class culminating in a meal of a seasonal salad and the baked goods served with wine and beer.
Ahhh, bagels. A staple of the breakfast table, bagels also incite discussions on who makes the best ones. Learn how to make your own fresh bagels with Jennifer Altman: how to make the dough, form it into bagels, boil them, bake them, and eat them! Jennifer will also share some recipes behind a variety of delectable schmears.
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Three styles of bagels: Montreal-style, cinnamon-raisin, 100% whole grain bagels
A hands-on baking class. Class is limited to 12 students. A seasonal salad will accompany the baked goods for dinner and will be served with wine and beer. You are also welcome to brown bag an alternative dinner.
A hands-on class culminating in a tasting of the class's macarons. A hearty snack of bread and butter, cured meats, cheeses, and a seasonal salad will be served with wine and beer.
A hands-on cooking class culminating in a family-style meal served with wine.
Do you say yes to sesame whenever you see it on a menu? If you think sesame should be its own food group, this is the class for you! Join us as we explore sesame and the versatility of this unassuming seed.
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Miso Tahini Greens + Grains Bowl
Tahini Glazed Cauliflower Tacos
Black Sesame Bostock
Sesame Honey Date Shakes
A hands-on cooking class culminating in a family-style dinner served with wine and beer.
Come join us at 18 Reasons for a feast dedicated to the best: sustainable lobster, never tank-held, overnighted from Maine to the wondrous emporium of Bi-Rite across the street. We will cook up lobster in several formats, enjoying the secrets of breaking them down and using every part. Then, after preparing the meal, we will retire to our dining room for a family-style feast and great conversation with our new-found cooking companions.
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
