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.
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.