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SUMMER SUPPER 2.0 (SOLD OUT)
July 21, 2017 6:00 PM
This menu is summer at it’s finest. The first course will feature a raw fish preparation using our incredible California wild king salmon. Next is one of my favorite dishes. A sweet, salty and savory salad pairing huge chunks of cured seedless watermelon with rich Marcona almonds, briny olives and a rich but tangy vinaigrette of heirloom tomatoes and lime juice. For the main course we will truss, marinade and slow cook a whole Berkshire pork loin to pair with a smoky grilled peach salsa and fried Japanese peppers. Everyone loves Shishitos! And for dessert this date cake with cardamom and served with a sauce of slow cooked plums is awesome. This class is 4 courses and lasts 4 hours.
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EATALY
July 28, 2017 6:00 PM
Everyone’s favorite Italian cooking class “Eataly” is back for it’s summer edition. The first course features tender eggplant slowly cooked in a sweet and sour style with tomatoes, capers, honey, Balsamic vinegar and more while paired with creamy burrata and a hint of bitter dark chocolate. Next is one of my favorite ingredients to cook, squid! This may be the perfect summer dish with a cold bottle of Rose. And if you have not tried to grill lettuces before, you’re going to love learning this. For the main course we will cook whole Berkshire pork tenderloins and pair it with a slow cooked cherry tomato jam which is a fabulous condiment to help build your larder. Dessert pairs olive oil cake with strawberries and the incredibly aromatic Piedmontese wine Brachetto. This class is 4 courses and lasts 4 hours.
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KIDS COOKING CAMP, WEEK 2 (SOLD OUT)
July 31, 2017 9:00 AM
We are very proud to announce our week long summer cooking camp for kids ages 8-12. Last years camp was such a success, we have added a second week. Camp is Monday through Friday from 9am until 3pm at our SoMa kitchen. The cost is $450 per child and includes all materials. 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.
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EATALY (SOLD OUT)
August 4, 2017 6:00 PM
Everyone’s favorite Italian cooking class “Eataly” is back for it’s summer edition. The first course features tender eggplant slowly cooked in a sweet and sour style with tomatoes, capers, honey, Balsamic vinegar and more while paired with creamy burrata and a hint of bitter dark chocolate. Next is one of my favorite ingredients to cook, squid! This may be the perfect summer dish with a cold bottle of Rose. And if you have not tried to grill lettuces before, you’re going to love learning this. For the main course we will cook whole Berkshire pork tenderloins and pair it with a slow cooked cherry tomato jam which is a fabulous condiment to help build your larder. Dessert pairs olive oil cake with strawberries and the incredibly aromatic Piedmontese wine Brachetto. This class is 4 courses and lasts 4 hours.
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SUMMER DATE NIGHT
August 11, 2017 6:00 PM
I just got back from our annual summer trip to the east coast where we visited our family. The dozens of carefully preplanned meals in NYC prior to having kids have since given way to more laid back dining at the beach, old NJ red sauce joints and a few casual spots in Philly. But since we were visiting the grandparents, we had free baby sitting so lots of date nights. These dishes are inspired by some of my favorite things that I ate that week. Of course, I ate a slice or three of pizza every day. So the first course is a riff on “pizza” Next, and perhaps my favorite meal of the trip was a huge seafood boil right on the docks walking distance from the beach. It was just perfect with a cold bottle of rose. My wife and I had a date night dinner at Zahav one night and everything was delicious. After about fifteen dishes they came out with a whole lamb shoulder and crispy Persian wedding rice. It was amazing so lets recreate this! And my favorite dessert of the trip was a lemon and poppyseed cake with pistachios, rhubarb and strawberries so let’s get to it… This class is 4 courses and lasts 4 hours.
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SUMMER DATE NIGHT
August 18, 2017 6:00 PM
I just got back from our annual summer trip to the east coast where we visited our family. The dozens of carefully preplanned meals in NYC prior to having kids have since given way to more laid back dining at the beach, old NJ red sauce joints and a few casual spots in Philly. But since we were visiting the grandparents, we had free baby sitting so lots of date nights. These dishes are inspired by some of my favorite things that I ate that week. Of course, I ate a slice or three of pizza every day. So the first course is a riff on “pizza” Next, and perhaps my favorite meal of the trip was a huge seafood boil right on the docks walking distance from the beach. It was just perfect with a cold bottle of rose. My wife and I had a date night dinner at Zahav and everything was delicious. After about fifteen dishes they came out with a whole lamb shoulder and crispy Persian wedding rice. It was amazing so lets recreate this! And my favorite dessert of the trip was a lemon and poppyseed cake with pistachios, rhubarb and strawberries so let’s get to it… This class is 4 courses and lasts 4 hours.
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END OF SUMMER SUPPER
September 8, 2017 6:00 PM
Even though summer is technically coming to an end, this is when our local Bay Area products are at their best. At the top of this list is our wild King Salmon which I can’t eat enough of this time of year. Sliced raw it is rich yet light and incredibly flavorful. This is peak time for fresh figs and I know we will be going through cases of Black Missions, Brown Turkeys, Kadotas and more each week. They’re so good we’ll use them in two courses, our salad and our dessert. If you love figs, this menu is definitely for you. The main course will feature jumbo sea scallops which we will learn how to cook to perfection. This dish pairs the scallops with summer corn and tomatoes, both cooked a few different ways to create a unique and technical dish. I hope you can join us, this class is 4 courses and lasts 4 hours.
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END OF SUMMER SUPPER
September 15, 2017 6:00 PM
Even though summer is technically coming to an end, this is when our local Bay Area products are at their best. At the top of this list is our wild King Salmon which I can’t eat enough of this time of year. Sliced raw it is rich yet light and incredibly flavorful. This is peak time for fresh figs and I know we will be going through cases of Black Missions, Brown Turkeys, Kadotas and more each week. They’re so good we’ll use them in two courses, our salad and our dessert. If you love figs, this menu is definitely for you. The main course will feature jumbo sea scallops which we will learn how to cook to perfection. This dish pairs the scallops with summer corn and tomatoes, both cooked a few different ways to create a unique and technical dish. I hope you can join us, this class is 4 courses and lasts 4 hours.
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