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Pans on Fire
3059 Hopyard Road, Suite J-K, Pleasanton CA 94588
925-600-7267

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Event/Date Description Price/Location
2277

Sat, May. 26, 2018 @ 5:00 PM
KIDS' NIGHT OUT: DINNER & A MOVIE
 

Hey parents, how about a kids' night out? Translation: you get an evening off, too!

Drop the kids (Grades 1-6) off at 5 pm and we'll keep them entertained with a hands-on cooking class dinner, movie (Inside Out) and some crafts. Pick them up at 9 pm and voila!--they have their own special evening, and you have yours.

So the evening works like this: we will do a little cooking, then watch some of the movie, eat a little and repeat. Along the way we'll have a few crafts to keep little hands and minds busy.

What's on the menu?  We're still working on it, but will post it soon.

The store will be open to the public until 6:00 but the Food Studio is a dedicated area of the store; thereafter our adult instructor and support staff will keep the kids busy and well supervised until you come to pick them up. Let us know if you need to pick up earlier than 9. No late pick-ups, please.  

 

 

$70.00

Chef Sarah

Food Studio

 
Event/Date Description Price/Location
2286

Fri, Jun. 1, 2018 @ 6:00 PM
COUPLES NIGHT: HANDS-ON PASTA
 

You've never eaten pasta like this before--spend an evening making pasta from scratch and create some Italian masterpieces in the process... Fettuccini Alfredo, Lasagna, Cannelloni and Tagliatelle, accompanied by a light appetizer, salad and dessert. Italian wine, of course! 

This is a couples class, so bring your significant other or a friend and have some fun. Register for TWO seats, please.  

Plan on 3 hours for this program. You'll receive take-home recipes so you can replicate the meal at home. Please wear closed toe shoes.

 

$79.00

Chef Linda

Food Studio

 
Event/Date Description Price/Location
2287

Sat, Jun. 2, 2018 @ 5:30 PM
LADIES NIGHT OUT - SMALL PLATES, BIG SIPS
 

The same old bars seem tired, a restaurant too much of a commitment; for a fresher option, gather your friends and toast to warmer weather with small bites and big glasses in the Pans on Fire kitchen. Working in small groups, you'll prepare delicious nibbles that will pair perfectly with a glass of sparkly white or spicy red. Cook, nosh, sip, and savor. On the menu: smoked avocado guacamole, grilled chicken street tacos with mango salsa, Thai chicken lettuce wraps, fontina asparagus tart, chocolate pots de crème and more depending on the size of the group.

2.5-3 hours; hands-on instruction and buffet with wine. Take home recipes. Please wear closed-toe shoes.

$74.00

Age 21 or older

Food Studio

 
Event/Date Description Price/Location
2202

Mon, Jun. 4, 2018 @ 10:00 AM
JUNIORS CAMP - BAKING 101
 

(If this class is on a wait list, we will contact you in the unlikely event of an opening. We have another 4-day baking camp this year for junior chefs, Americana Baking, July 30-August 2, a one-day baking program South American Baking, July 13, and there will baking in Taste of France, June 11-14. Refer back to our class calendar for details.)


The foundation of baking starts with precise measuring and an understanding of techniques. What better way to understand baking then to start at the very beginning, by grinding flour? Yup, when we say a loaf of bread was made from scratch we mean it!  This class will start with learning about measuring both by volume and weight, understanding the difference between leavening agents, and grinding our own flour. We’ll work our way through pies, muffins, cakes, rolls, and breads. Every day includes both savory and sweet baking. The highlight of the week is when students present a delicious last-day-of-camp meal to their own guests.


Menu Highlights:  marbled cupcakes with buttercream frosting, poptarts, cinnamon rolls, pies with both pastry and graham cracker crusts, soft pretzels, cheddar Biscuits, sandwich bread

 

THIS IS A FOUR-SESSION PROGRAM for children starting Grade 2 through the end of Grade 5. Monday-Wednesday, 10:00 am-1:00 pm, Thursday 10:00 until 1:30 pm. Combine with Cookie Explosion for a week-long experience.

$325 Camp Fee (no hidden fees)


 























 

 










 





 

 

 

 

 

 

CLICK HERE FOR ENROLLMENT FORM

$325.00

Grades 2-5

Food Studio

Event/Date Description Price/Location
2212

Mon, Jun. 4, 2018 @ 2:00 PM
TEEN CAMP - EPCOT FOOD FESTIVAL
 

 

Come travel the world with us, Disney style.  The World Pavilion at EPCOT is a celebration of 11 countries most serving traditional foods with a Disney twist.  One can walk from a British pub to a Paris cafe in minutes, and still have time for dessert in Norway.  This week we’ll explore the menus of Epcot, from Canada’s poutine (fries with gravy and cheese) to Norway’s School Bread (skolebrod, a sweet cardamom roll filled with custard and topped with coconut.)

 

Menu Highlights:  hummus fries, General Tso’s Chicken Bun, school bread, poutine, crepes, gelato

 

THIS IS A FOUR-SESSION PROGRAM for children starting Grade 6 through the end of Grade 12. Monday-Wednesday, 2:00 pm-5:00 pm, Thursday 2:00 until 5:30 pm. Combine with Cookie Explosion for a week-long experience.

$325 Camp Fee (no hidden fees)


 























 

 










 

 

 

 

 

 

 

 

 

 

 

CLICK HERE to download Enrollment Form.

$325.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2216

Fri, Jun. 8, 2018 @ 10:00 AM
1-DAY JUNIOR CHEF CAMP - COOKIE EXPLOSION!
 

Working in small groups, your junior chef will be filling the kitchen full of trays and trays of cookies fresh from the oven—and all from scratch. A light snack will be provided to balance out all the sugary goodness.

Menu Highlights: Whoopie Pies, Ooey Gooey Bars, Savory Cookies









This is a ONE-SESSION hands-on baking camp (10 am to 1 pm). Combine with Junior Chef Camp: Baking 101 for a week-long experience and earn $10 in KitchenKash for merchandise in the store. This class is for children entering Grade 2 through the end of Grade 5.

$75 Class Fee (no hidden fees)

 




 

 

 

 

 

 

$75.00

Grades 2-5

Food Studio

Event/Date Description Price/Location
2218

Fri, Jun. 8, 2018 @ 2:00 PM
1-DAY TEEN CHEF CAMP - COOKIE EXPLOSION!
 

Working in small groups, your teen chef will be filling the kitchen full of trays and trays of cookies fresh from the oven—and all from scratch. A light snack will be provided to balance out all the sugary goodness.

Menu Highlights: Whoopie Pies, Ooey Gooey Bars, Savory Cookies









This is a ONE-SESSION hands-on baking camp (2-5 pm). Combine with Teen Chef Camp: EPCOT Food Festival for a week-long experience and earn $10 in KitchenKash for merchandise in the store. This class is for children entering Grade 6 through the end of Grade 12.

$75 Class Fee (no hidden fees)

 




 

 

 

 

 

 

$75.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2298

Sat, Jun. 9, 2018 @ 11:00 AM
FLASH CLASS! REDISCOVER VINEGAR
 

Learn new ways to use those bottles of vinegar gathering dust in your pantry!

Join us for a short and fascinating history of vinegar and some of its many uses, from pickling to aiding circulation to protecting roses from pests!  

Demonstrations of beurre blanc, the classic white wine/vinegar/butter sauce that complements vegetables, raspberry vinaigrette for summertime fruit salads, escabeche (spicy quick pickled vegetables) used as a condiment in Mexican and Spanish cuisine and strawberries with balsamic vinegar and orange zest.  

90-minute demonstration program with generous tastings, take-home recipes and lots of food for thought. 

$29.00

Chef Linda

Food Studio

 
Event/Date Description Price/Location
2296

Sat, Jun. 9, 2018 @ 1:00 PM
KNIFE SKILLS
 

Cooking is far easier if you learn or bone up on how to select, use and maintain the most important tool in your kitchen--the knife!

After a thorough review of knife fundamentals about how knives are made, how to select, store and maintain your knives, you'll learn various cutting techniques essential for building the confidence needed to slice, dice and mince your next masterpiece! (about 3 hours; about half the time is spent on hands-on activity and snack preparation)

No matter how ugly, old or dull, we recommend you bring your own chef's and paring knives to the class to see how well they can perform for you. We offer fee-for-service knife sharpening once a month, usually on the 4th Thursday. Please consult our class calendar for the next visit from Perfect Edge.  

This class is a pre-requisite for Culinary Assistant. If you would like to find out about our Culinary Assistant program, information will be provided at the end of the class or you can contact the store anytime for information. 


$65.00

Chef Linda

Food Studio

 
Event/Date Description Price/Location
2297

Sun, Jun. 10, 2018 @ 11:00 AM
PUFF PASTRY WORKSHOP
 

Puff pastry. It's light, it's buttery, it has a thousand and one uses from breakfast to appetizers to dessert. It comes frozen in a package at almost any grocery store, and most of us have never even thought of making our own. But why not?

Come learn how simple it actually is to make, and how delicious fresh made is right out of the oven. We'll be making the pastry from scratch, then using our creation to make a range of treats from sweet to savory.

This is a 3-hour hands-on class with a light meal and take-home recipes.

$75.00

Chef Sarah

Food Studio

 
Event/Date Description Price/Location
2203

Mon, Jun. 11, 2018 @ 10:00 AM
JUNIORS CAMP - A TASTE OF FRANCE
 

Ooh la la!  French cooking is as varied as its landscape, from the Le Hachis Parmentier served on the glittering streets of Paris to the chicken provencal made in the kitchens of quiet country homes. It’s also the home of many cooking techniques, from the roux used to make sauces and soups to the choux pastry used for eclairs and gougeres.  This week we’ll explore the traditional and regional foods of France, including a few desserts, of course.

 

Menu Highlights:  chicken provencal, French onion soup, croque monsieurs, eclairs, creme brûlée


THIS IS A FOUR-SESSION PROGRAM for children starting Grade 2 through the end of Grade 5. Monday-Wednesday, 10:00 am-1:00 pm, Thursday 10:00 until 1:30 pm. Combine with Going Dutch for a week-long experience.

$325 Camp Fee (no hidden fees)


 























 

 











 

 

 

 

 

 

 

 

 

 

CLICK HERE for Enrollment Form.


$325.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2211

Mon, Jun. 11, 2018 @ 2:00 PM
TEEN CAMP - A TASTE OF FRANCE
 

Ooh la la!  French cooking is as varied as its landscape, from the Le Hachis Parmentier served on the glittering streets of Paris to the chicken provencal made in the kitchens of quiet country homes. It’s also the home of many cooking techniques, from the roux used to make sauces and soups to the choux pastry used for eclairs and gougeres.  This week we’ll explore the traditional and regional foods of France, including a few desserts, of course.

 

Menu Highlights:  chicken provencal, French onion soup, croque monsieurs, eclairs, creme brûlée


THIS IS A FOUR-SESSION PROGRAM for children starting Grade 2 through the end of Grade 5. Monday-Wednesday, 2:00 pm-5:00 pm, Thursday 2:00 until 5:30 pm. Combine with Going Dutch for a week-long experience.

$325 Camp Fee (no hidden fees)


 























 

 











 

 

 

$325.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2222

Fri, Jun. 15, 2018 @ 10:00 AM
1-DAY JUNIOR CHEF CAMP - GOING DUTCH
 

Many folks aren't particularly familiar with Dutch food but it's heavy impacted by centuries-old spice trade and international colonization, and its world-renowned cheeses. And it's delicious!

Menu Highlights: Bitterballen (meatballs), Bami Goreng (Indonesian-inspired rice dish), Appeltaart (apple dessert)







 

This is a ONE-SESSION hands-on cooking camp (10 am to 1 pm). Combine with Junior Chef Camp: A Taste of France for a week-long experience and earn $10 in KitchenKash for merchandise in the store. This class is for children entering Grade 2 through the end of Grade 5.

$75 Class Fee (no hidden fees)






 

 

 

 

 

 

$75.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2221

Fri, Jun. 15, 2018 @ 2:00 PM
1-DAY TEEN CHEF CAMP - GOING DUTCH
 

Many folks aren't particularly familiar with Dutch food but it's heavy impacted by centuries-old spice trade and international colonization, and its world-renowned cheeses. And it's delicious!

Menu Highlights: Bitterballen (meatballs), Bami Goreng (Indonesian-inspired rice dish), Appeltaart (apple dessert)







 

This is a ONE-SESSION hands-on cooking camp (2 to 5 pm). Combine with Teen Chef Camp: A Taste of France for a week-long experience and earn $10 in KitchenKash for merchandise in the store. This class is for children entering Grade 6 through the end of Grade 12.

$75 Class Fee (no hidden fees)






 

 

 

 

 

 

$75.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2289

Sat, Jun. 16, 2018 @ 5:30 PM
STAYCATION CUISINE: DINNER IN TUSCANY
 

Tuscany, the dream destination of any Italian vacation. If you can't go this summer, though, you can still learn about the cuisine of the region. In this hands-on cooking class, you'll make a multi-course meal starting with a regional soup and finishing with a delectable dessert.

Hands-on instruction, meal and take home recipes. (About 3 hours; BYOB.)

Click on "Add to Cart" to register or if you live in Livermore, register through the LARPD portal (click here for portal).

We are featuring the regional cuisines of Italy and the US with our "Staycation" series this summer. Take a look at our June, July and August calendars to find your getaway dinner.  

 

 

$79.00

Chef Linda

Food Studio

Event/Date Description Price/Location
2285

Sun, Jun. 17, 2018 @ 11:00 AM
DAD & ME DO LUNCH
 

It's Father's Day weekend. Treat dad to a special opportunity to team up with his kid(s) (ages 8-14) to cook up a great lunch. Start with homemade sandwich rolls to go with "Juicy Lucys" (cheese-stuffed grilled beef or turkey burgers), Texas-style potato salad, greens with homemade Ranch dressing and strawberry-banana shakes.

This 2.5 hour program includes hands-on instruction with participants working in small groups, tons of tips and techniques, a full meal and take-home recipes.

 

Class fee covers father and one child; call the store to add a second child for $35. Please choose beef or turkey when you register.  

$75.00

Chef Linda

Food Studio

 
Event/Date Description Price/Location
2208

Mon, Jun. 18, 2018 @ 10:00 AM
JUNIORS CAMP - MEXICO ADVENTURE
 

Mexican cuisine is a lot more than burritos, beans, and rice. Together we'll tour the country from the coast to the city, from streetfoods to high cuisine. We'll learn about meals made quickly and those that take hours, sometimes days, for the flavor to develop. This class is mostly gluten free. There will be a few recipes during the camp that include gluten.

 

Menu Highlights:  carnitas, baja fish tacos, chile verde, rich moles and salsas, desserts featuring fruits and Mexican chocolate


THIS IS A FOUR-SESSION PROGRAM for children starting Grade 2 through the end of Grade 5. Monday-Wednesday, 10:00 am-1:00 pm, Thursday 10:00 until 1:30 pm. Combine with Tex-Mex Favorites for a week-long experience.

$325 Camp Fee (no hidden fees)


 























 

 











 

 

 

$325.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2209

Mon, Jun. 18, 2018 @ 2:00 PM
TEEN CAMP - MEXICO ADVENTURE
 

Mexican cuisine is a lot more than burritos, beans, and rice. Together we'll tour the country from the coast to the city, from streetfoods to high cuisine. We'll learn about meals made quickly and those that take hours, sometimes days, for the flavor to develop. This class is mostly gluten free. There will be a few recipes during the camp that include gluten.

 

Menu Highlights:  carnitas, baja fish tacos, chile verde, rich moles and salsas, desserts featuring fruits and Mexican chocolate


THIS IS A FOUR-SESSION PROGRAM for children starting Grade 6 through the end of Grade 12. Monday-Wednesday, 2:00 pm-5:00 pm, Thursday 2:00 until 5:30 pm. Combine with Tex-Mex Favorites for a week-long experience.

$325 Camp Fee (no hidden fees)


 























 

 











 

 

 

$325.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2236

Fri, Jun. 22, 2018 @ 10:00 AM
1-DAY JUNIOR CHEF CAMP - TEX-MEX FAVORITES
 

Around the world, cuisine along the borders between countries are a blending of the food culture of both. Tex-Mex cuisine is no different. The spicy flavors of Mexico blend with the rustic ingredients of the Texas cowboy. Did you know fajitas are an American invention?

Menu Highlights:  grilled fajitas with homemade flour tortillas, homestyle nacho cheese dip, cheese enchiladas with red chile gravy, Tex-Mex sheet cake [note: this class is not gluten-free]







 

This is a ONE-SESSION hands-on cooking camp (10 am to 1 pm). Combine with Junior Chef Camp: Mexican Adventure for a week-long experience and earn $10 in KitchenKash for merchandise in the store. This class is for children entering Grade 2 through the end of Grade 5.

$75 Class Fee (no hidden fees)






 

 

 

 

 

 

$75.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2237

Fri, Jun. 22, 2018 @ 2:00 PM
1-DAY TEEN CAMP - TEX-MEX FAVORITES
 

Around the world, cuisine along the borders between countries are a blending of the food culture of both. Tex-Mex cuisine is no different. The spicy flavors of Mexico blend with the rustic ingredients of the Texas cowboy. Did you know fajitas are an American invention?

Menu Highlights:  grilled fajitas with homemade flour tortillas, homestyle nacho cheese dip, cheese enchiladas with red chile gravy, Tex-Mex sheet cake [note: this class is not gluten-free]







 

This is a ONE-SESSION hands-on cooking camp (2 to 5 pm). Combine with Teen Chef Camp: Mexican Adventure for a week-long experience and earn $10 in KitchenKash for merchandise in the store. This class is for children entering Grade 6 through the end of Grade 12.

$75 Class Fee (no hidden fees)






 

 

 

 

 

 

$75.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2292

Sat, Jun. 23, 2018 @ 6:00 PM
GETAWAY CUISINE: A TASTE OF ALASKA
 

Alaskan fishing outfitters offer some of the finest cuisine in our 49th state. Tonight's getaway cuisine features some of those dishes:

  • curried halibut cakes

  • filet of salmon with a whiskey-maple butter

  • corn fritters with red pepper coulis

  • berry crumble for dessert

Hands-on instruction, full meal and take-home recipes. 6 to 9 pm. 

Click on "Add to Cart" button or if you live in Pleasanton, you can register through the Pleasanton Parks & Recreation (click here for portal). The class is held in our Food Studio.  

We have lots of Getaway and Staycation classes this summer for you adults who want to enjoy regional US or Italian cuisine without the airfare. Check out the rest of our class calendar for other dates.  

 

$75.00

Chef Linda

Food Studio

 
Event/Date Description Price/Location
2204

Mon, Jun. 25, 2018 @ 10:00 AM
JUNIORS CAMP - EPCOT FOOD FESTIVAL
 

 

Come travel the world with us, Disney style.  The World Pavilion at EPCOT is a celebration of 11 countries many serving traditional foods with a Disney twist.  One can walk from a British pub to a Paris cafe in minutes, and still have time for dessert in Norway.  This week we’ll explore the menus of Epcot, from Canada’s poutine (fries with gravy and cheese) to Norway’s School Bread (skolebrod, a sweet cardamom roll filled with custard and topped with coconut.)

 

Menu Highlights:  hummus fries, General Tso’s Chicken Bun, school bread, poutine, crepes, gelato

 

THIS IS A FOUR-SESSION PROGRAM for children starting Grade 2 through the end of Grade 5. Monday-Wednesday, 10:00 am-1:00 pm, Thursday 10:00 until 1:30 pm. Combine with Disney Desserts for a week-long experience.

$325 Camp Fee (no hidden fees)


 























 

 











 

 

 

 

 

 

 

 

 

 

CLICK HERE for enrollment form.

$325.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2210

Mon, Jun. 25, 2018 @ 2:00 PM
TEEN CAMP - BAKING 101
 

The foundation of baking starts with precise measuring and an understanding of techniques. What better way to understand baking then to start at the very beginning, by grinding flour? Yup, when we say a loaf of bread was made from scratch we mean it!  This class will start with learning about measuring both by volume and weight, understanding the difference between leavening agents, and grinding our own flour. We’ll work our way through pies, muffins, cakes, rolls, and breads. Every day includes both savory and sweet baking. The highlight of the week is when students present a delicious last-day-of-camp meal to their own guests.


Menu Highlights:  marbled cupcakes with buttercream frosting, poptarts, cinnamon rolls, pies with both pastry and graham cracker crusts, soft pretzels, cheddar Biscuits, sandwich bread


THIS IS A FOUR-SESSION PROGRAM for children starting Grade 6 through the end of Grade 12. Monday-Wednesday, 2:00 pm-5:00 pm, Thursday 2:00 until 5:30 pm. Combine with Disney Desserts for a week-long experience.

$325 Camp Fee (no hidden fees)


 























 

 











 

 

 

$325.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2234

Fri, Jun. 29, 2018 @ 10:00 AM
1-DAY JUNIOR CHEF CAMP - DISNEY DESSERTS
 

The Disney parks are full of restaurants featuring delicious, decadent desserts. Today, working in small groups, your junior chef will learn how to make a few of these along with a savory snack. 

Menu Highlights: Ohana bread pudding, carrot cake cupcakes with cream cheese frosting, savory waffle sandwich









This is a ONE-SESSION hands-on baking camp (10 am to 1 pm). Combine with Junior Chef Camp: EPCOT Food Festival for a week-long experience and earn $10 in KitchenKash for merchandise in the store. This class is for children entering Grade 2 through the end of Grade 5.

$75 Class Fee (no hidden fees)

 




 

 

 

 

 

 

$75.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2235

Fri, Jun. 29, 2018 @ 2:00 PM
1-DAY TEEN CHEF CAMP - DISNEY DESSERTS
 

The Disney parks are full of restaurants featuring delicious, decadent desserts. Today, working in small groups, your junior chef will learn how to make a few of these along with a savory snack. 

Menu Highlights: Ohana bread pudding, carrot cake cupcakes with cream cheese frosting, savory waffle sandwich









This is a ONE-SESSION hands-on baking camp (2 to 5 pm). Combine with Teen Chef Camp: Baking 101 for a week-long experience and earn $10 in KitchenKash for merchandise in the store. This class is for children entering Grade 6 through the end of Grade 12.

$75 Class Fee (no hidden fees)

 




 

 

 

 

 

 

$75.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2288

Sat, Jun. 30, 2018 @ 5:30 PM
STAYCATION CUISINE: A NIGHT IN VENICE
 

If you can't go to Italy this summer, at least spend an evening exploring the fine cuisine of Venice. In this hands-on class, you'll learn to make a delicious swordfish rolatini with creamy polenta to accompany a regional soup and dessert.

Hands-on instruction, meal and take home recipes. (About 3 hours; BYOB.)

Click on "Add to Cart" to register or if you live in Livermore, register through the LARPD portal (click here for portal).

We are featuring the regional cuisines of Italy and the US with our "Staycation" series this summer. Take a look at our June, July and August calendars to find your getaway dinner.  

 

$79.00

Chef Linda

Food Studio

 
Event/Date Description Price/Location
2224

Mon, Jul. 2, 2018 @ 10:00 AM
1-DAY JUNIOR CHEF CAMP - HAMILTON COOKS
 

Do you want to be in the room where it happens? Come learn how to make the same foods that Hamilton ate, using authentic recipes from the Colonial time period.  

Menu Highlights: Thomas Jefferson's Macaroni and Cheese, St. Croix seasoned rice, cream puffs with ice cream







 

This is a ONE-SESSION hands-on cooking camp (10 am to 1 pm). This class is for children entering Grade 2 through the end of Grade 5.

$75 Class Fee (no hidden fees)






 

 

 

 

 

 

$75.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2225

Mon, Jul. 2, 2018 @ 2:00 PM
1-DAY TEEN CHEF CAMP - HAMILTON COOKS
 

Do you want to be in the room where it happens? Come learn how to make the same foods that Hamilton ate, using authentic recipes from the Colonial time period.  

Menu Highlights: Thomas Jefferson's Macaroni and Cheese, St. Croix seasoned rice, cream puffs with ice cream







 

This is a ONE-SESSION hands-on cooking camp (2 pm to 5 pm). This class is for children entering Grade 6 through the end of Grade 12.

$75 Class Fee (no hidden fees)






 

 

 

 

 

 

$75.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2227

Tue, Jul. 3, 2018 @ 10:00 AM
1-DAY JUNIOR CHEF CAMP - RED, WHITE & BLUE PASTA
 

In honor of the 4th of July we’re making red, white, and blue pasta.  Learn how to make colors using natural foods, make pasta in three colors from scratch, roll out dough, and create a sauce to match.  Salad and dessert will be included.







 

This is a ONE-SESSION hands-on cooking camp (10 am to 1 pm). This class is for children entering Grade 2 through the end of Grade 5.

$75 Class Fee (no hidden fees)






 

 

 

 

 

 

$75.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2226

Tue, Jul. 3, 2018 @ 2:00 PM
1-DAY TEEN CHEF CAMP - RED, WHITE & BLUE PASTA
 

In honor of the 4th of July we’re making red, white, and blue pasta.  Learn how to make colors using natural foods, make pasta in three colors from scratch, roll out dough, and create a sauce to match.  Salad and dessert will be included.







 

This is a ONE-SESSION hands-on cooking camp (2 pm to 5 pm). This class is for children entering Grade 6 through the end of Grade 12.

$75 Class Fee (no hidden fees)






 

 

 

 

 

 

$75.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2228

Thu, Jul. 5, 2018 @ 10:00 AM
1-DAY JUNIOR CHEF CAMP - CHOPPED
 

We can’t tell you what mystery foods you’ll find in your basket, but it’s Independence week and there might be a few 4th of July themed surprises.  We’ll work on a recipe as a class to gain familiarity with the kitchen, then students will break into teams to make an entree and an appetizer or dessert using 6 mystery ingredients.







 

This is a ONE-SESSION hands-on cooking camp (10 am to 1 pm). This class is for children entering Grade 2 through the end of Grade 5.

$75 Class Fee (no hidden fees)






 

 

 

 

 

 

$75.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2229

Thu, Jul. 5, 2018 @ 2:00 PM
1-DAY TEEN CHEF CAMP - CHOPPED
 

We can’t tell you what mystery foods you’ll find in your basket, but it’s Independence week and there might be a few 4th of July themed surprises.  We’ll work on a recipe as a class to gain familiarity with the kitchen, then students will break into teams to make an entree and an appetizer or dessert using 6 mystery ingredients.







 

This is a ONE-SESSION hands-on cooking camp (2 pm to 5 pm). This class is for children entering Grade 6 through the end of Grade 12.

$75 Class Fee (no hidden fees)






 

 

 

 

 

 

$75.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2231

Fri, Jul. 6, 2018 @ 10:00 AM
1-DAY JUNIOR CHEF CAMP - COUNTY FAIR FOODS
 

The County Fair is in town for just a couple more days. One of the highlights of the fair is the indulgent foods, often fried or covered in sugar. We'll be celebrating some of these delicious treats, including cheeseburger eggrolls with a bbq aioli, glazed donut strawberry shortcake, and caramel apple 'lollipops.'







 

This is a ONE-SESSION hands-on cooking camp (10 am to 1 pm). This class is for children entering Grade 2 through the end of Grade 5.

$75 Class Fee (no hidden fees)






 

 

 

 

 

 

$75.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2230

Fri, Jul. 6, 2018 @ 2:00 PM
1-DAY TEEN CHEF CAMP - COUNTY FAIR FOODS
 

The County Fair is in town for just a couple more days. One of the highlights of the fair is the indulgent foods, often fried or covered in sugar. We'll be celebrating some of these delicious treats, including cheeseburger eggrolls with a bbq aioli, glazed donut strawberry shortcake, and caramel apple 'lollipops.'







 

This is a ONE-SESSION hands-on cooking camp (2 pm to 5 pm). This class is for children entering Grade 6 through the end of Grade 12.

$75 Class Fee (no hidden fees)






 

 

 

 

 

 

$75.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2205

Mon, Jul. 9, 2018 @ 10:00 AM
JUNIORS CAMP - AMERICAN ROAD TRIP
 

A quintessential part of taking a road trip is the food you eat along the way. The world’s best pie, the place everyone lines up for pizza, that diner you heard about on that TV show. Food can tell us a story about where we are, and can remind us of where we’ve been. We’re spending a week exploring the foods that define the country, from the pizza in New York to spam musubi in Hawaii.

 

Menu Highlights:  soft pretzels, apple cider donuts, spam musubi, pizza, fish tacos


THIS IS A FOUR-SESSION PROGRAM for children starting Grade 2 through the end of Grade 5. Monday-Wednesday, 10:00 am-1:00 pm, Thursday 10:00 until 1:30 pm. Combine with South American Baking for a week-long experience.

$325 Camp Fee (no hidden fees)


 























 

 











 

 

 

$325.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2213

Mon, Jul. 9, 2018 @ 2:00 PM
TEEN CAMP - THE AMERICAN BAKERY
 

As American as apple pie? Not really; apple pie originated in England. German chocolate cake, on the other hand, is a distinctly American dessert. So are brownies and chocolate chip cookies.  America’s baking history is diverse and delicious, a blend of old world influence and American ingenuity. We’ll explore some quintessential Americana baking this week, including apple pie, an American staple despite its origins.

 

Menu Highlights:  whoopie pies, cornbread, Mrs. Wakefield’s chocolate chip cookies, brownies, German chocolate cake, tuna and noodles, key lime pie

 

THIS IS A FOUR-SESSION PROGRAM for children starting Grade 6 through the end of Grade 12. Monday-Wednesday, 2:00 pm-5:00 pm, Thursday 2:00 until 5:30 pm. Combine with South American Baking for a week-long experience.

$325 Camp Fee (no hidden fees)


 























 

 











 

 

 

$325.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2220

Fri, Jul. 13, 2018 @ 10:00 AM
1-DAY JUNIOR CHEF CAMP - SOUTH AMERICAN BAKING
 

Some wonderful baked goods come from Peru, Brazil, Argentina and other South American Countries. We'll be exploring that region's culinary heritage in addition to creating great food.

Menu Highlights:  Empanadas (savory and sweet hand pies), alfajores (cookies with dulce de leche), pao de quiejo (cheese puffs)









This is a ONE-SESSION hands-on baking camp (10 am to 1 pm). Combine with Junior Chef Camp: American Road Trip for a week-long experience and earn $10 in KitchenKash for merchandise in the store. This class is for children entering Grade 2 through the end of Grade 5.

$75 Class Fee (no hidden fees)

 




 

 

 

 

 

 

$75.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2219

Fri, Jul. 13, 2018 @ 2:00 PM
1-DAY TEEN CHEF CAMP - SOUTH AMERICAN BAKING
 

Some wonderful baked goods come from Peru, Brazil, Argentina and other South American Countries. We'll be exploring that region's culinary heritage in addition to creating great food.

Menu Highlights:  Empanadas (savory and sweet hand pies), alfajores (cookies with dulce de leche), pao de quiejo (cheese puffs)









This is a ONE-SESSION hands-on baking camp (10 am to 1 pm). Combine with Teen Chef Camp: The American Bakery for a week-long experience and earn $10 in KitchenKash for merchandise in the store. This class is for children entering Grade 6 through the end of Grade 12.

$75 Class Fee (no hidden fees)

 




 

 

 

 

 

 

$75.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2295

Sat, Jul. 14, 2018 @ 6:00 PM
GETAWAY CUISINE: LITTLE ITALY
 

The Little Italys in New York City and Chicago feature Old World flavors with New World twists. Tonight, learn how to make deep dish pizza, homemade Italian sausage, spaghetti with "red gravy," and cannoli chips and dip. 

Hands-on instruction, full meal and take-home recipes. 6 to 9 pm. Feel free to bring a bottle of wine to enjoy with your meal.

Click on "Add to Cart" button or if you live in Pleasanton, you can register through the Pleasanton Parks & Recreation (click here for portal). The class is held in our Food Studio on Saturday night, July 14th.   

We have lots of Getaway and Staycation classes this summer for you adults who want to enjoy regional US or Italian cuisine without the airfare. Check out the rest of our class calendar for other dates.  

 

$75.00

Chef Linda

Food Studio

 
Event/Date Description Price/Location
2206

Mon, Jul. 16, 2018 @ 10:00 AM
JUNIORS CAMP - SOUTHEAST ASIAN FLAVORS (Vegetarian)
 

Southeast Asia is home to an incredibly rich food history, with influences from neighbors China and Japan, as well as farther flung influences like France. We’ll explore the cuisines of the South Seas, from the Philippines to Vietnam, Indonesia to Thailand.  This class is lacto-ovo vegetarian.

 

Menu Highlights:  bakwan jagung (Indonesian Corn Fritters), pho, bahn mi, Malaysian samosas, scallion pancakes, lumpia gulay

 

THIS IS A FOUR-SESSION PROGRAM for children starting Grade 2 through the end of Grade 5. Monday-Wednesday, 10:00 am-1:00 pm, Thursday 10:00 until 1:30 pm. Combine with Chinatown USA for a week-long experience.

$325 Camp Fee (no hidden fees)


 























 

 











 

 

 

$325.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2215

Mon, Jul. 16, 2018 @ 2:00 PM
TEEN CAMP - SOUTHEAST ASIAN FLAVORS (Vegetarian)
 

Southeast Asia is home to an incredibly rich food history, with influences from neighbors China and Japan, as well as farther flung influences like France. We’ll explore the cuisines of the South Seas, from the Philippines to Vietnam, Indonesia to Thailand.  This class is lacto-ovo vegetarian (but you won't miss the meat even if you enjoy it in other meals).

 

Menu Highlights:  bakwan jagung (Indonesian Corn Fritters), pho, bahn mi, Malaysian samosas, scallion pancakes, lumpia gulay

 

THIS IS A FOUR-SESSION PROGRAM for children starting Grade 6 through the end of Grade 12. Monday-Wednesday, 2:00 pm-5:00 pm, Thursday 2:00 until 5:30 pm. Combine with Chinatown USA for a week-long experience.

$325 Camp Fee (no hidden fees)


 























 

 











 

 

 

$325.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2232

Fri, Jul. 20, 2018 @ 10:00 AM
1-DAY JUNIOR CHEF CAMP - CHINATOWN USA
 

So many of the foods we think of as 'Chinese' in America actually originated in places like San Francisco and New York's Chinatowns. If you ask for a fortune cookie in China you'll get a strange look, and chow main was created during California's Gold Rush.  We'll explore some of these foods rooted in China, but with a distinct American twist

Menu Highlights: Chow mein, sweet and sour chicken, fortune cookies







 

This is a ONE-SESSION hands-on cooking camp (10 am to 1 pm). Combine with Junior Chef Camp: Southeast Asian Flavors for a week-long experience and earn $10 in KitchenKash for merchandise in the store. This class is for children entering Grade 2 through the end of Grade 5.

$75 Class Fee (no hidden fees)






 

 

 

 

 

 

$75.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2233

Fri, Jul. 20, 2018 @ 2:00 PM
1-DAY TEEN CHEF CAMP - CHINATOWN USA
 

So many of the foods we think of as 'Chinese' in America actually originated in places like San Francisco and New York's Chinatowns. If you ask for a fortune cookie in China you'll get a strange look, and chow main was created during California's Gold Rush.  We'll explore some of these foods rooted in China, but with a distinct American twist

Menu Highlights: Chow mein, sweet and sour chicken, fortune cookies







 

This is a ONE-SESSION hands-on cooking camp (2 to 5 pm). Combine with Teen Chef Camp: Southeast Asian Flavors for a week-long experience and earn $10 in KitchenKash for merchandise in the store. This class is for children entering Grade 6 through the end of Grade 12.

$75 Class Fee (no hidden fees)






 

 

 

 

 

 

$75.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2300

Sat, Jul. 21, 2018 @ 1:00 PM
KNIFE SKILLS
 

Cooking is far easier if you learn or bone up on how to select, use and maintain the most important tool in your kitchen--the knife!

After a thorough review of knife fundamentals about how knives are made, how to select, store and maintain your knives, you'll learn various cutting techniques essential for building the confidence needed to slice, dice and mince your next masterpiece! (about 3 hours; about half the time is spent on hands-on activity and snack preparation)

No matter how ugly, old or dull, we recommend you bring your own chef's and paring knives to the class to see how well they can perform for you. We offer fee-for-service knife sharpening once a month, usually on the 4th Thursday. Please consult our class calendar for the next visit from Perfect Edge.  

This class is a pre-requisite for Culinary Assistant. If you would like to find out about our Culinary Assistant program, information will be provided at the end of the class or you can contact the store anytime for information. 


$65.00

Chef Linda

Food Studio

 
Event/Date Description Price/Location
2291

Sat, Jul. 21, 2018 @ 5:30 PM
STAYCATION CUISINE: MAGICAL MILAN
 

If you can't go to Italy this summer, at least spend an evening exploring the fine cuisine of Milan. Known for its time-honored risotto, Milan also embraces modernist cuisine. In this hands-on class, you'll make a creamy risotto and experiment a little with modern gastronomy in your multi-course meal. 

Hands-on instruction, meal and take home recipes. (About 3 hours; BYOB.)

Click on "Add to Cart" to register or if you live in Livermore, register through the LARPD portal (click here for portal).

We are featuring the regional cuisines of Italy and the US with our "Staycation" series this summer. Take a look at our June, July and August calendars to find your getaway dinner.  

 

$79.00

Chef Linda

Food Studio

 
Event/Date Description Price/Location
2272

Mon, Jul. 23, 2018 @ 10:00 AM
JUNIORS CAMP - SWEETS & MEATS
 

In this two day session we'll spend one day focusing on the different ways ground meats are used around the world, from meatballs to wontons. The second day will focus on choux pastry, a delicate baked dough used to make eclairs, gougeres, and other pastries.

 

THIS IS A TWO-SESSION PROGRAM for children starting Grade 2 through the end of Grade 5. Monday-Tuesday, 10:00 am-12:00 pm.

$125 Camp Fee (no hidden fees)


 























 

 











 

 

 

 

 

 

 

 

 

 

CLICK HERE for enrollment form.

$125.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2223

Mon, Jul. 23, 2018 @ 1:00 PM
ADVANCED EUROPEAN BAKING CAMP
 

 

Have you ever deamed of working in a bakey someday? Do you obsess over the Great British Bakeoff? Have you longed to make the perfect eclair?  This week-long advanced class will focus on baking techniques including choux pastry, yeast breads, lamination (croissants and puff pastry) pastry creams and souffles. We will study both sweet and savory baked goods from France, Norway, England, Italy, Germany, and other European countries. It's recommended that students have taken at least one cooking class. While students are not expected to have learned any specific techniques, a general understanding of baking and kitchen equipment will help.

 
 

THIS IS A FIVE-SESSION PROGRAM for children ages 12 and up. Kids ages 10 and 11 are allowed with chef approval (call the store at 925-600-7267 and arrange a call/meeting with Chef Sarah). Monday-Thursday, 1:00 pm-5:00 pm, Friday 1:00 until 5:30 pm. 

$425 Camp Fee (no hidden fees)


 
























 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CLICK HERE for enrollment form.

$425.00

Chef Sarah

Food Studio

 
Event/Date Description Price/Location
2273

Wed, Jul. 25, 2018 @ 10:00 AM
TEEN CAMP - SWEETS & MEATS
 

In this two-day session we'll spend one day focusing on the different ways ground meats are used around the world, from meatballs to wontons. The second day will focus on choux pastry, a delicate baked dough used to make eclairs, gougeres, and other pastries.

 

THIS IS A TWO-SESSION PROGRAM for children starting Grade 6 through the end of Grade 12. Wednesday-Thursday, 10:00 am-12:00 pm.

$125 Camp Fee (no hidden fees)


 























 

 











 

 

 

 

 

 

 

 

 

 

CLICK HERE for enrollment form.

$125.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2254

Fri, Jul. 27, 2018 @ 10:00 AM
MINI CHEF - DISNEY WORLD COOKING
 

We'll be making popular treats, sweet and savory, that are found in the Disne Worlds parks.  Mini chef classes focus on a tactile experience, the kids experiencing what it means to mix together ingredients and combine flavors.  They will learn important kitchen safety in terms of sanitation, respecting hot surfaces, and listening to instuction.  They will eat what the make and take home the recipes to share with their family.

This is a two hour long class open to anyone eligible to start kindergarden in the fall. 

$60.00

Mini Chef (ages 5-8)

Food Studio

Event/Date Description Price/Location
2293

Sat, Jul. 28, 2018 @ 6:00 PM
GETAWAY CUISINE: A TASTE OF CHARLESTON & THE LOW COUNTRY
 

Some of the South's finest cuisine can be found in the "Low Country" in and around Charleston, South Carolina. This cooking class features the following dishes:

  • corn and crab soup 

  • shrimp and cheese grits

  • Huguenot Torte 

Hands-on instruction, full meal and take-home recipes. 6 to 9 pm. Feel free to bring a bottle of wine to enjoy with your meal.

Click on "Add to Cart" button or if you live in Pleasanton, you can register through the Pleasanton Parks & Recreation (click here for portal). The class is held in our Food Studio on Saturday night, July 28th.   

We have lots of Getaway and Staycation classes this summer for you adults who want to enjoy regional US or Italian cuisine without the airfare. Check out the rest of our class calendar for other dates.  

 

$75.00

Chef Linda

Food Studio

 
Event/Date Description Price/Location
2207

Mon, Jul. 30, 2018 @ 10:00 AM
JUNIORS CAMP - THE AMERICAN BAKERY
 

As American as apple pie? Not really; apple pie originated in England. German chocolate cake, on the other hand, is a distinctly American dessert. So are brownies and chocolate chip cookies. America’s baking history is diverse and delicious, a blend of old world influence and American ingenuity. We’ll explore some quintessential Americana baking this week, including Apple pie, an American staple despite its origins.

 

Menu Highlights:  whoopie pies, cornbread, Mrs. Wakefield’s chocolate chip cookies, brownies, German chocolate cake, tuna and noodles , key lime pie

 

THIS IS A FOUR-SESSION PROGRAM for children starting Grade 2 through the end of Grade 5. Monday-Wednesday, 10:00 am-1:00 pm, Thursday 10:00 until 1:30 pm. Combine with British Columian Foods for a week-long experience.

$325 Camp Fee (no hidden fees)


 























 

 











 

 

 

$325.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2214

Mon, Jul. 30, 2018 @ 2:00 PM
TEEN CAMP - AMERICAN ROAD TRIP
 

A quintessential part of taking a road trip is the food you eat along the way. The world’s best pie, the place everyone lines up for pizza, that diner you heard about on that TV show. Food can tell us a story about where we are, and can remind us of where we’ve been. We’re spending a week exploring the foods that define the country, from the pizza in New York to spam musubi in Hawaii.

 

Menu Highlights:  soft pretzels, apple cider donuts, spam musubi, pizza, fish tacos

 

THIS IS A FOUR-SESSION PROGRAM for children starting Grade 6 through the end of Grade 12. Monday-Wednesday, 2:00 pm-5:00 pm, Thursday 2:00 until 5:30 pm. Combine with British Columbia Foods for a week-long experience.

$325 Camp Fee (no hidden fees)


 























 

 











 

 

 

$325.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2275

Fri, Aug. 3, 2018 @ 10:00 AM
1-DAY JUNIOR CHEF CAMP - CHOCOLATE EXTRAVAGANZA
 

Chocolate has been a favorite ingredient for more then 4,000 years. While we often think for of desserts, there are both sweet and savory dishes. We'll be making some of our favorite chocolate recipes, from a traditional mole sauce over chicken to chocolate cake with a fudge-like frosting and chocolate eclaires.

 









This is a ONE-SESSION hands-on baking camp (10 am to 1 pm). Combine with Junior Chef Camp: The American Bakery for a week-long experience and earn $10 in KitchenKash for merchandise in the store. This class is for children entering Grade 2 through the end of Grade 5.

$75 Class Fee (no hidden fees)

 




 

 

 

 

 

 

$75.00

Grades 2-5

Food Studio

 
Event/Date Description Price/Location
2276

Fri, Aug. 3, 2018 @ 2:00 PM
1-DAY TEEN CHEF CAMP - CHOCOLATE EXTRAVAGANZA
 

Chocolate has been a favorite ingredient for more then 4,000 years. While we often think for of desserts, there are both sweet and savory dishes. We'll be making some of our favorite chocolate recipes, from a traditional mole sauce over chicken to chocolate cake with a fudge-like frosting and chocolate eclaires.

 









This is a ONE-SESSION hands-on baking camp (2 pm to 5 pm). Combine with Teen Chef Camp: American Road Trip for a week-long experience and earn $10 in KitchenKash for merchandise in the store. This class is for children entering Grade 6 through the end of Grade 12.

$75 Class Fee (no hidden fees)

 




 

 

 

 

 

 

$75.00

Grades 6-12

Food Studio

 
Event/Date Description Price/Location
2290

Sat, Aug. 4, 2018 @ 5:30 PM
STAYCATION CUISINE: ROMANTIC ROME
 

If you can't go to Italy this summer, at least spend an evening exploring the cuisine that distinguishes Rome from other Italian culinary centers. In this hands-on class, you'll learn to make handmade linguine and pork saltibocca to accompany a regional soup and dessert.

Hands-on instruction, meal and take home recipes. (About 3 hours; BYOB.)

Click on "Add to Cart" to register or if you live in Livermore, register through the LARPD portal (click here for portal).

We are featuring the regional cuisines of Italy and the US with our "Staycation" series this summer. Take a look at our June, July and August calendars to find your getaway dinner.  

 

$79.00

Chef Linda

Food Studio

 
Event/Date Description Price/Location
2299

Sat, Aug. 11, 2018 @ 5:00 PM
DINNER & MOVIE IN HONOR OF JULIA CHILD
 

Come to our annual tribute on the occasion of Julia Child's birthday. We're celebrating with dinner and a movie: Julie & Julia.

Julia Child championed cooking delicious meals with proper technique and minimal fuss and this helped make French cuisine more popular and accessible to the American home cook. You'll whip up some Julia Child inspired dishes (cheese gougeres, moules marinieres, coq au vin with buttered noodles, and individual chocolate souffles with chantilly cream), and enjoy them while watching the movie on our flat-screen TV.  French wine will be served for the occasion.

This is a hands-on cooking class in which you'll be working in groups on several recipes. Everyone sits down to enjoy the meal (and movie). This is a long class -- plan on 4 hrs but you'll leave well-fed and with the evening's recipes to replicate at home.

$79.00

Chef Linda

Food Studio

 
Event/Date Description Price/Location
2301

Sun, Aug. 12, 2018 @ 1:00 PM
KNIFE SKILLS
 

Cooking is far easier if you learn or bone up on how to select, use and maintain the most important tool in your kitchen--the knife!

After a thorough review of knife fundamentals about how knives are made, how to select, store and maintain your knives, you'll learn various cutting techniques essential for building the confidence needed to slice, dice and mince your next masterpiece! (about 3 hours; about half the time is spent on hands-on activity and snack preparation)

No matter how ugly, old or dull, we recommend you bring your own chef's and paring knives to the class to see how well they can perform for you. We offer fee-for-service knife sharpening once a month, usually on the 4th Thursday. Please consult our class calendar for the next visit from Perfect Edge.  

This class is a pre-requisite for Culinary Assistant. If you would like to find out about our Culinary Assistant program, information will be provided at the end of the class or you can contact the store anytime for information. 


$65.00

Chef Linda

Food Studio

 
Event/Date Description Price/Location
2294

Sat, Aug. 18, 2018 @ 6:00 PM
GETAWAY CUISINE: A TASTE OF GREECE
 

Channel the Greek Isles in this feast of grilled halloumi with garlic bread, tomato, watermelon, and feta salad, mixed grill souviaki with tzatziki sauce, and crisp baklava for dessert.  

Hands-on instruction, meal and take home recipes. 6:00 pm to 9 pm.

Click on "Add to Cart" button or if you live in Pleasanton, you can register through the Pleasanton Parks & Recreation (click here for portal). The class is held in our Food Studio.   

We have lots of Getaway and Staycation classes this summer for you adults who want to enjoy regional US or Italian cuisine without the airfare. Check out the rest of our class calendar for other dates.  

 

 

$75.00

Chef Linda

Food Studio

 
Event/Date Description Price/Location
2187

Tue, Sep. 4, 2018 @ 5:30 PM
FOUNDATIONS IN COOKING A 6-WEEK SERIES FOR THE SERIOUS COOK
 

FOUNDATIONS IN COOKING

September 4 through October 9

If you're serious about learning or deepening your understanding of cooking, then there's nothing like Foundations in Cooking. We strive to expand your knowledge and confidence in the kitchen and help you on your journey to "intuitive cooking."

In this 6-session program, you'll learn about

  • knife skills
  • meat, poultry, fish, and sauces
  • how to build a basic cook's pantry and tool kit
  • timing a meal
  • nutritional insights
  • how to utilize various cooking techniques like braising, sauteing, poaching and steaming, even sous vide

Each class includes lecture and printed reference materials, then everyone dons their own chef's coat (to keep) and prepares a multi-course meal that employs the principles reviewed that evening. 

Class is limited to 8 students to ensure plenty of personal attention.  (4.0 hrs per class, some a little longer)

Note: If you've taken our Knife Skills class previously, we have a special accommodation for you.  Please contact the store for details.   

*  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  *  

FOUNDATIONS IN COOKING I, TUES, 9/4   

This first installment of Foundations in Cooking covers knife skills--selection, maintenance and cutting techniques.  Afterwards, enjoy a quick potato-caramelized onion soup, salad with citrus basil vinaigrette, chicken roulade, and apple strudel.  (Menu subject to change.)

Series-only pricing; classes start Tuesday, September 4.

FOUNDATIONS IN COOKING II, TUES, 9/11:

This second installment of Foundations in Cooking covers soup basics along with pantry and tool kit essentials.  Afterwards, enjoy a quick and hearty chicken soup with homemade noodles, clam chowder, chive and cheddar scones and from-scratch chocolate pudding.  (Menu subject to change.)

Series-only pricing; classes start Tuesday, September 4.

FOUNDATIONS IN COOKING III, TUES, 9/18

This third installment of Foundations in Cooking covers meats and poultry--selection, cuts and optimal cooking techniques.  Afterwards, enjoy grilled steak with creamy poblano sauce, cilantro pepita caesar salad, Cuban-style beans and Mexican chocolate sundaes.  (Menu subject to change.)

Series-only pricing; classes start Tuesday, September 4.

FOUNDATIONS IN COOKING IV, TUES, 9/25:

This fourth installment of Foundations in Cooking covers the world of fish and seafood--how to select and what cooking methods bring out the best flavors.  Afterwards, enjoy a tuna melt pizza, Shrimp Louis, fresh fish entree(s), and an old-fashioned cream roll.  (Menu subject to change.)

Series-only pricing; classes start Tuesday, September 4.

FOUNDATIONS IN COOKING V, TUES, 10/2:

This fifth installment of Foundations in Cooking builds on previous lessons and covers roasting and braising cooking techniques.  Afterwards, enjoy roast chicken, braised veggies and roasted apples in spiced walnut oil. We'll spend part of the lecture portion on nutritional insights and fielding your questions on food trends. (Menu subject to change.)

Series-only pricing; classes start Tuesday, September 4.

FOUNDATIONS IN COOKING VI, TUES, 10/9:

This sixth and last installment of Foundations in Cooking covers the gentle, healthy cooking techniques of steaming and poaching.  Afterwards, dine on an Asian-inspired meal of sesame fish in parchment, Chinese pearl balls, potstickers, foil-wrapped chicken, and mango mousse.  (Menu subject to change.)

Series-only pricing; classes start Tuesday, September 4.

The $595 fee covers all six sessions of lecture, hand-on cooking, meals, materials and a voluminous take-home reference guide with recipes and a Pans on Fire chef's coat.

Additional Information:

  • Sometimes life gets in the way of a schedule, so if you have to miss a Foundations class, you will be notified of the next Foundations series and take the missed session at that time.
  • You will be in a class with others with different levels of experience, some with very little, some with more. Over the years, we have time and time again found that everyone is supportive of each other and committed to learning together despite their skill level. So, if you're more of a novice, don't worry, and if you're an experienced cook, you'll be delightfully surprised at all you'll learn.

$595.00

Chef Linda

Food Studio