Learn about the staples of an age-old cuisine with Richard Keating of The Japanese Pantry. This class spotlights dashi, an umami pillar of Japanese cooking. You will use dashi to make Tonjiru, a savory miso soup, alongside a refreshing Japanese Cucumber Salad and Brown Butter Mochi. Learn how to bring the authentic flavors of Japan into […]

Get to know one of our most locally important and delectable fish! We’ll learn about the biology, ecology, fisheries, purchasing and various preparations for California halibut from a former commercial fisherman, fishmonger and seafood chef. Learn how to evaluate quality, butcher a whole fish and use local halibut in cooked and raw applications. Enjoy tasting […]

Take a hands-on journey to southern Italy with Honey Grace Lopez, who pursued her calling as a 'pastaia' through studies around the world. She will guide you step-by-step to make traditional pasta dough using only flour, water, and your own two hands. With her help, guests will create distinctive shapes from Italy's south: cavatelli, malloreddus, […]

Finish your week with bright, refreshing flavors from the Yucatán and Chef Luis Realpozo, whose vibrant approach to cooking draws on decades of experience and regional tradition. He'll lead you to bring simple, fresh ingredients together to create dishes that please the eye and the appetite. Learn techniques behind classic and contemporary ceviche, explore plant-based […]

Take a culinary road trip exploring different styles of pizza from across the country. With guidance from Chef Dave Leyva, make a sampling of regional pizzas that vary in crust, sauce and toppings. Your class moves from classic Neapolitan with a light-as-air crust to Detroit's hefty deep-dish version to crispy tavern pizza invented as a bar snack. Learn the […]

Join acclaimed chef and "Wine Style" author Kate Leahy for an evening of crisp whites and interesting reds, along with delicious savory bites for perfect pairing.  In this interactive and hands-on class, learn about matching small bites with your wines and cook up some crowd-pleasing appetizers. What You’ll Make and Take Home: Make a batch […]

Explore the simple goodness of fresh cheese and homemade butter with Honey Grace Lopez, who trained at Ireland's renowned Ballymaloe Cookery School. Known for her approachable teaching style, she will guide you in making a variety of fresh cheeses from a single base and creating rich, flavorful butter. You'll have a close-up view of her step-by-step […]

Learn to fillet, skin, pin-bone and prepare a whole Wild King Salmon with Chef Roberth Sundell of Petaluma's acclaimed Stockhome restaurant. You begin with the chef's demonstration of butchering, skinning, and yielding perfect fillets from one of the Pacific Northwest's most flavorful fishes. Guests will learn as they prepare the King Salmon three ways, including […]