Four Wednesdays, Feb. 18-Mar. 11 • 6:00-8:00pm • $150
Have your friends been telling you to write a cookbook? Want to express your love of food and cooking in a blog? In this class, we’ll discuss how come up with a great cookbook idea, how the cookbook publishing industry works, and whether self-publishing is an option. You’ll also learn how to start a food blog and keep it going. Templates make it easier than ever to blog today, and give you a way to build great content and an audience.
Fri., Nov. 7 • 6:30-9:30 pm • Cavallo Point Cooking School • $125 Attendees must be 21 +
This event is now Sold Out. Please call 927-0960 ext. 1 for wait list availability.
Whiskey is in demand these days. It is the fastest growing drink of choice in the country. In Whisk(e)y Distilled: A Populist Guide to the Water of Life, Heather Greene dispels myths, shares knowledge and research, in this class, and provides tastings for whiskey newbies and connoisseurs, while Cavallo Point pairs a meal to go along with this special brown spirit. Greene is the current director of the Whiskey School at the Flatiron Room in Manhattan and the first American woman to serve on the Scotch Malt Whiskey Society tasting panel in Edinburgh. Seats are limited.
Sat., Aug. 23 • 3:00-6:00 pm • Cavallo Point Cooking School • $125 per person
Once a week in the Kurlansky home, Mark and his young daughter spun the globe. The country on which her finger landed set the stage for that week’s dinner. This tradition morphed into a cookbook. There are 52 specific and simple dinner meals that include appetizers, main and side dishes, and a dessert for a full 250 recipes. Readers will enjoy the stories, insights, culture and history from his travels all over the the world. Mark Kurlansky is a playwright, journalist, and author of several books. If you have children who enjoy cooking, this may be the time to bring them. Seats are limited.
Thurs., July 24 • 6:30-9:30 pm • Cavallo Point Cooking School • $125
Sold Out! Please call (415) 927-0960 ext. 1 to inquire about waitlist availability.
New York Times "Recipes for Health" columnist and James Beard Award winning chef, Martha Rose Shulman, brings us her latest cookbook boasting 100 recipes that arm home chefs with a repertoire of delicious vegetarian building blocks. Shulman teaches how to cook basic dishes via templates – master recipes with simple guidelines for creating an essential dish from frittatas to risottos to soups to stir-fry – and then how to swap in and out key ingredients as desired based on seasonality and freshness. By having these basic templates at their fingertips home chefs will be able to prepare luscious, vegetarian main dishes simply and easily. Shulman will share her mouth-watering template recipes in this interactive, hands-on class. Seats are limited.
In "The Simple Art of Vegetarian Cooking," legendary "New York Times" Recipes for Health columnist Martha Rose Shulman offers a simple and easy method for creating delicious plant-based meals every day, regardless of season or vegetable availability.
Thurs. June 26 • 6:30-9:30 pm • Cavallo Point Cooking School • $125 (includes book)
guru of barbeque is back in town. Steven Raichlen will be on hand to do
a cooking demo and share some of his newest culinary techniques. Man
Made Meals: The Essential Cookbook for Guys ($24.95) has over 300 step-by-step recipes for breakfast, lunch,
dinner and dessert, so this is one cookbook you won’t want to
miss—whether you’re a man or a woman! Participants in this interactive
class will dine on some of the recipes from the cookbook. Seating is limited.
Steven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His "Barbecue Bible" books have over 4.7 million copies in print and now he leads his readers from the grill into the kitchen.
6:30-9:30 pm • Cavallo Point Cooking School • $125 (includes book)
Please note: Online registration is now closed. For remaining availability, please call (415) 927-0960 ext. 1.
This is an interactive cooking class with a menu inspired by Joyce Goldstein’s new book, Inside the California Food Revolution: 30 Years That Changed Our Culinary Consciousness. Many of the fresh and organic ingredients we buy at markets today weren’t available a few decades ago. Goldstein tells how this revolution came about and how the cuisine of California has changed..There will be a collaborative prepping of the recipes and an interactive sampling of dishes. Joyce Goldstein was chef/owner of San Francisco's Square One and was named James Beard Best Chef in California.
Published: University of California Press - September 6th, 2013
In this authoritative and immensely readable insider's account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary.