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
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.
