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  • GO FISH (SOLD OUT)

    February 28, 2020 6:00 PM

    Go Fish is our all fish cooking class. Frankly, the biggest challenge of all for home cooks is getting good quality fish at retail shops. We recommend your local farmers market these days for fresh fish or if you live in SF, Nijiya market in Japan Town is great. This time of year, we are getting amazing tuna loins from Hawaii for the Poke. We have good local mussels but we often opt for mussels from Prince Edward Island (PEI) for their size and taste. Especially for this awesome winter mussel and citrus salad. The real star here is learning how to make an amazing Thai green coconut curry from scratch. We should still be getting beautiful local Black Cod from Bolinas for this dish. We’ll also use local Rockfish and learn how to filet the whole fish.

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  • KNIFE SKILLS: CHOP LIKE A PRO (SOLD OUT)

    March 6, 2020 6:00 PM

    Our Knife Skills class has become so popular that we are offering more of them. If you take one cooking class this year, it should be this one! In this class, everyone will have their own station and their own set of sharp knives while we teach you how to sharpen and maintain your knives at home. You’ll learn how to better handle a chefs knife, a pairing knife and a boning knife. We’ll butcher whole fish and poultry and learn to make stock from scratch. We’re going to cover countless different cuts, you’re knife skills will improve 10X in this four hour class. You’ll work with a wide variety of seasonal ingredients and we’ll prepare an amazing multi-course dinner with all of our practice cuts. This class is for all levels and a must attend for anyone who likes to cook.

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  • FARM TO TABLE (SOLD OUT)

    March 13, 2020 6:00 PM

    Just the hint of spring time in the Bay Area is enough to get every cook excited. Each week there’s starting to be something new, fresh and interesting at the farmer’s market to help you forget how tired you were of eating Brussels sprouts all winter. This menu touches upon so many flavors, textures and techniques that you are going to love. The first course is a fresh take on the classic and irresistible deviled egg, these will be the new star of your next dinner party. By now we should start hopefully seeing the very first of Zuckerman Farms asparagus if the weather is cooperating, fingers crossed! Our third course will feature Imperial Farms beef, the quality of which will blow your mind. We’ll get the grill fired up for these! And for our sweet finale, a perfect poached pear from Frog Hollow Farms.

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  • FARM TO TABLE (SOLD OUT)

    March 20, 2020 6:00 PM

    Just the hint of spring time in the Bay Area is enough to get every cook excited. Each week there’s starting to be something new, fresh and interesting at the farmer’s market to help you forget how tired you were of eating Brussels sprouts all winter. This menu touches upon so many flavors, textures and techniques that you are going to love. The first course is a fresh take on the classic and irresistible deviled egg, these will be the new star of your next dinner party. By now we should start hopefully seeing the very first of Zuckerman Farms asparagus if the weather is cooperating, fingers crossed! Our third course will feature Imperial Farms beef, the quality of which will blow your mind. We’ll get the grill fired up for these! And for our sweet finale, a perfect poached pear from Frog Hollow Farms.

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  • ITALIAN COOKING (SOLD OUT)

    April 3, 2020 6:00 PM

    This Italian style cooking class that everyone can’t get enough, might be our favorite menu yet for 2020. Starting with our mini ham and cheese sandos cooked in black truffle butter that we make from last years left over black truffle shavings. This is the best comfort food you have ever had! Next up is our Gioia burrata dish that will be composed of whatever is popping off at the farmer’s market that day. We’ll be looking for contrasts in flavors and textures to make this memorable. This year, how about learning how to finally make real polenta and not that crap in a hard log in the grocery store? This creamy polenta will be stirred for a minimum of three hours and will certainly be a revelation. For dessert, the perfect ending is this coffee granita. It will be decaf, we promise you won’t be up all night.

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  • KNIFE SKILLS: CHOP LIKE A PRO (SOLD OUT)

    April 17, 2020 6:00 PM

    Our Knife Skills class has become so popular that we are offering more of them. If you take one cooking class this year, it should be this one! In this class, everyone will have their own station and their own set of sharp knives while we teach you how to sharpen and maintain your knives at home. You’ll learn how to better handle a chefs knife, a pairing knife and a boning knife. We’ll butcher whole fish and poultry and learn to make stock from scratch. We’re going to cover countless different cuts, you’re knife skills will improve 10X in this four hour class. You’ll work with a wide variety of seasonal ingredients and we’ll prepare an amazing multi-course dinner with all of our practice cuts. This class is for all levels and a must attend for anyone who likes to cook.

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  • KNIFE SKILLS: CHOP LIKE A PRO

    April 24, 2020 6:00 PM

    Our Knife Skills class has become so popular that we are offering more of them. If you take one cooking class this year, it should be this one! In this class, everyone will have their own station and their own set of sharp knives while we teach you how to sharpen and maintain your knives at home. You’ll learn how to better handle a chefs knife, a pairing knife and a boning knife. We’ll butcher whole fish and poultry and learn to make stock from scratch. We’re going to cover countless different cuts, you’re knife skills will improve 10X in this four hour class. You’ll work with a wide variety of seasonal ingredients and we’ll prepare an amazing multi-course dinner with all of our practice cuts. This class is for all levels and a must attend for anyone who likes to cook.

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  • KIDS COOKING CAMP, WEEK 1

    June 29, 2020 9:00 AM

    We are very proud to announce another year of our week long summer cooking camp for kids ages 8-12 with Chef Alicia, Chef Edwin and Chef Connie. The past years camps were such a success, we are excited for an even better one this year. Camp is Monday through Friday from 9am until 3pm at our SoMa kitchen. We realize this is the week of July 4th and if any campers have to miss Friday, July 3rd due to family travel, this is not a problem. The cost is $550 per child and includes all materials and of course a full organic lunch each day. Each morning the junior chefs will spend the first three hours in the kitchen prepping and cooking a different themed meal for the day. Many cuisines will be explored. The afternoon will feature hands-on baking and preparing of the afternoon snack along with a creative food and art related week long project. Space is limited to only twenty kids. Due to demand, all reservations are final and we are unable to accept cancellations.

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  • KIDS COOKING CAMP, WEEK 2 (SOLD OUT)

    August 3, 2020 9:00 AM

    We are very proud to announce another year of our week long summer cooking camp for kids ages 8-12 with Chef Alicia, Chef Edwin and Chef Connie. The past years camps were such a success, we are excited for an even better one this year. Camp is Monday through Friday from 9am until 3pm at our SoMa kitchen. The cost is $550 per child and includes all materials and of course a full organic lunch each day. Each morning the junior chefs will spend the first three hours in the kitchen prepping and cooking a different themed meal for the day. Many cuisines will be explored. The afternoon will feature hands-on baking and preparing of the afternoon snack along with a creative food and art related week long project. Space is limited to only twenty kids so please sign up quickly. Due to demand, all reservations are final and we are unable to accept cancellations.

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