-
GLUTEN FREE COOKING (SOLD OUT)
January 19, 2014 5:00 PM
We get so many inquiries about gluten free classes and last year we did two different ones. Both had a waiting list so long that I thought we should definitely continue to offer them. More and more people are cutting gluten out of their diets for health reasons. And though I still think pizza is the greatest invention (food or otherwise) of all time, it’s really not a big deal to plan menus that don’t have gluten. Here’s four absolutely delicious dishes, you wouldn’t even miss it for a second. You certainly don’t have to be gluten free to enjoy this class menu, you just have to love food. Come cook with us!
View Menu -
DUNGENESS CRAB COOKOUT (SOLD OUT)
January 25, 2014 5:00 PM
Dungeness crab is one of our very best local ingredients on the west coast. This class will feature crab in all three of the savory dishes. We’ll start with live crabs and learn how to cook, crack and clean them. Have you seen the price of lump crab meat per pound? After this class, you’ll be confident enough to buy live crabs from now on and prepare them perfectly. If you love crab, this class is for you.
View Menu -
DUNGENESS CRAB COOKOUT (SOLD OUT)
January 26, 2014 5:00 PM
Dungeness crab is one of our very best local ingredients on the west coast. This class will feature crab in all three of the savory dishes. We’ll start with live crabs and learn how to cook, crack and clean them. Have you seen the price of lump crab meat per pound? After this class, you’ll be confident enough to buy live crabs from now on and prepare them perfectly. If you love crab, this class is for you.
View Menu -
EATALY (SOLD OUT)
February 8, 2014 5:00 PM
“Eataly” is back, another Italian inspired class menu. Always a crowd pleaser, this is the kind of food I actually cook and eat at home on a regular basis. We’ll plan to have a nice array of Italian wine options to compliment the dishes. This will be delizioso; unirsi a noi al tavolo (come join us at the table)!
View Menu -
EATALY (SOLD OUT)
February 9, 2014 5:00 PM
“Eataly” is back, another Italian inspired class menu. Always a crowd pleaser, this is the kind of food I actually cook and eat at home on a regular basis. We’ll plan to have a nice array of Italian wine options to compliment the dishes. This will be delizioso; unirsi a noi al tavolo (come join us at the table)!
View Menu -
VALENTINE’S DATE CLASS (SOLD OUT)
February 14, 2014 5:00 PM
Valentines Day has got to be the absolute worst day of the year to spend your money in a nice restaurant. This class will be a special evening with your sweetie, sipping wine and cooking and eating great food together. An original, delicious and fun idea. This class is limited to seven couples so sign up now.
View Menu -
VALENTINE’S DATE CLASS (SOLD OUT)
February 15, 2014 5:00 PM
Valentines Day has got to be the absolute worst day of the year to spend your money in a nice restaurant. This class will be a special evening with your sweetie, sipping wine and cooking and eating great food together. An original, delicious and fun idea. This class is limited to seven couples so sign up now.
View Menu -
GO FISH (SOLD OUT)
February 22, 2014 5:00 PM
GO Fish is back, this is our best class for home cooks who want to get better at handling and cooking fish and shellfish. We get some amazing fish in the Bay Area and all three of these dishes really represent well. These are delicate products and require some know how and finesse. We’ll load you up with helpful hints and techniques to ensure everything goes smooth from buying and sourcing your fish to prepping, cooking and serving.
View Menu -
GO FISH (SOLD OUT)
February 23, 2014 5:00 PM
GO Fish is back, this is our best class for home cooks who want to get better at handling and cooking fish and shellfish. We get some amazing fish in the Bay Area and all three of these dishes really represent well. These are delicate products and require some know how and finesse. We’ll load you up with helpful hints and techniques to ensure everything goes smooth from buying and sourcing your fish to prepping, cooking and serving.
View Menu -
Sign Up
ALMOST SPRING…
March 1, 2014 5:00 PM
This menu straddles the line between winter and spring. Usually by now the first asparagus is going off and it is so exciting to cook with the new ingredient. This light spring risotto will feature the asparagus a few different ways. We’ll prepare the polenta cakes riffing on sea scallops, searing both sides to caramelize them and really elevating the presentation of the dish. This dessert is one of my most comforting food memories, the recipe comes from my nana. This menu is a perfect class for vegetarians and meat eaters alike.
View Menu -
Sign Up
ALMOST SPRING…
March 2, 2014 5:00 PM
This menu straddles the line between winter and spring. Usually by now the first asparagus is going off and it is so exciting to cook with the new ingredient. This light spring risotto will feature the asparagus a few different ways. We’ll prepare the polenta cakes riffing on sea scallops, searing both sides to caramelize them and really elevating the presentation of the dish. This dessert is one of my most comforting food memories, the recipe comes from my nana. This menu is a perfect class for vegetarians and meat eaters alike.
View Menu -
Sign Up
CELEBRATE CITRUS
March 8, 2014 5:00 PM
It’s California so we use a lot of citrus, especially since most other fruit is not very abundant during the winter months. Along with salt, acid is our go to for properly seasoning and balancing our dishes. This menu highlights some of the many great citrus we use regularly and all four of these dishes are fantastic. I’m excited just typing this…but alas, it’s still a few months away.
View Menu -
Sign Up
CELEBRATE CITRUS
March 9, 2014 5:00 PM
It’s California so we use a lot of citrus, especially since most other fruit is not very abundant during the winter months. Along with salt, acid is our go to for properly seasoning and balancing our dishes. This menu highlights some of the many great citrus we use regularly and all four of these dishes are fantastic. I’m excited just typing this…but alas, it’s still a few months away.
View Menu
Students say…
“This is a real cooking class - everyone has their own station, it’s conducted in a commercial kitchen in San Francisco and you get real hands on experience and training.”
“Wow, what a spectacular experience. I was expecting a high-level overview of what we would be cooking plus some hands-on stuff, but over the course of four hours Jordan imparts such a deep set of cooking skills and knowledge that I feel that I learned more here than I had in the last four years. Jordan’s ability to handle a group of total strangers working with sharp knives and boiling pots and pans is awe-inspiring.”
