Wants a kitchen full of jars, jams, and homemade cheese.

Spring Fermentation


The art of fermentation preserves and enhances foods and flavors of the season. Celebrate spring by learning to make cultured dairy and whey, beet kvass, fermented beets and turnips, spring kimchi, and more. A hands-on class; suitable for new and experienced fermenters.

Indian Breadmaking Basics


A hands-on cooking class culminating in dinner served with wine and beer.

In this three-hour breadmaking workshop, we will learn about the history, chemistry, and cultural significance of Indian bread. Led by the skilled and passionate hands of Simran Singh and Stacie Dong, we will prepare the following, accompanied by traditional condiments (chutneys and raitas), vegetarian sides, pickles, and masala chai:

Community Can Jam: Cherries


The season of jam is upon us! With ripe fruit bursting off the grocery shelves, it’s time to dust off that big canning pot and put up a batch of spring goodness to last through the year. Making jam is a hot and messy affair best managed with a little help from our friends. Our Community Can Jam is a unique event - it’s not a class, exactly, though jam-master Shakirah Simley will be on hand to guide us through her cherry preserve recipe.

Homemade Chocolate Truffles


Now is the time to indulge and to get messy doing it! This hands-on class with Jewel Zimmer will consist of a lesson in ganache, tempering chocolate, and garnishes. This will be an educational and creative experience, and each student will leave with one dozen custom truffles.


Jewel Zimmer is the founder and maker of {cocoa}.

Miso Making


Mariko is the founder of Aedan, a local company making traditional Japanese fermented foods; she joined the La Cocina food incubator program in 2012, and now sells at the Ferry Plaza farmers’ market.

Join Mariko for this course on the basics of making miso. You will leave with your very own 2-pounds of handcrafted miso, which will be fully mature after six months of aging at home. Miso soup with local vegetables and rice balls, beer, and wine will be served.

Intro to Preserving: Naturally Sweet with Author Marisa McClellan


A combination of hands-on cooking and demonstration. Participants will take home jars of in-class concoctions. Hearty snacks will be served. Book sales provided by Omnivore Books.

Want to preserve without cups and cups of refined sugar? Learn how to safely and deliciously can using coconut sugar and fruit juice concentrate with Marisa McClellan, cookbook author and Food in Jars blogger, and Shakirah Simley, Canner-in-Residence for the Bi-Rite Family Businesses.

Panoramic Sugar Egg Workshop (Evening Session)


Each ticket is good for one egg (one parent and child; or one adult). Feel free to brown bag your dinner! 

Join us in putting a new spin on a very old tradition. Michele Simons, our talented Sugar Skull and Gingerbread House instructor, will show you (and your child!) how to delight friends and family with your own creation of a sweet, spring scene sealed inside a hollow sugar egg. 


Subscribe to RSS - Foodsmith