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
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!
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.
A hands-on baking class. Class is limited to 12 students. A hearty snack of bread, butter, cured meat, cheese, and a seasonal salad will be served with wine and beer. You are also welcome to brown bag an alternative dinner.
