Vegetarian

A hands-on, in-person three-day cooking camp, where each class culminates in a meal. This camp is limited to 12 students. Review our registration and cancellation policies here. 

Dates and Times: Tuesday through Thursday, July 16-18 from 10 am-2 pm.

Age Group: 12-14 year olds

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 
 

Join our resident French cuisine instructor, Zoé McLaughlin, as she shares the bounty of spring through an intrinsic part of French culture: local produce markets. 

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 
 

Fluffy soufflés and airy choux pastry seem to magically defy gravity and density. Despite their daunting reputation, soufflés and choux are actually quite simple to make. Our resident French cuisine instructor, Zoé, will guide students through the foolproof tips and techniques needed to perfect this light-as-air art! 

A hands-on in-person cooking class culminating in a dinner served with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students. Review our registration and cancellation policies here. 
 

A hands-on in-person cooking class culminating in a dinner served with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students. Review our registration and cancellation policies here. 
 

A hands-on in-person cooking class culminating in a dinner served with wine and beer. Chef knives will be provided to students for in-class use. This class is limited to 12 students. Review our registration and cancellation policies here. 
 

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.

This class pays homage to the female chefs that Gracie has admired throughout her career in the Bay Area. Women like Alice Waters, Melissa Perello, and Judy Rogers have blazed the trail for powerful, simple, seasonal cooking that focuses on finding and honoring the finest ingredients. 

This is a live, interactive, hands-on cooking class held online via Zoom. See our registration policies here. 

In this class, we’ll play with two of Camila’s absolute favorite ingredients: olive oil and chocolate. This match made in heaven is incredibly versatile - experimenting with the intensity of chocolate and different varieties of olive oil can create unique flavor combinations. Together we’ll make four dessert recipes and prove that olive oil and chocolate are meant to be! 

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 

What comes to mind when someone says “tofu”? For many people it is a bland, pale block that is supposedly good for you and definitely tastes like it. Tofu needs a new spokesperson.