Learn to bake with our Basics course! Our 4-week series is designed to teach you the hows and whys and science of it all so you can decode recipes, learn to how and when to make substitutions and develop techniques for more professional looking and tasting results every time you bake.
Week 1: Breakfast Pastries
SCONES, MUFFINS, COFFEE CAKE
Week 2: The Cookie Jar!
CHOCOLATE CHIP COOKIES, BROWNIES, CUT-OUT COOKIES
Week 3: Intro to Breadmaking
MILK BREAD, FOCACCIA, CINNAMON ROLLS
Week 4: Classic Desserts
SINGLE LAYER CAKES, COBBLERS, CRISPS
THIS IS A 4 HOUR CLASS, FROM 2:00pm - 6:00pm AGES 16+
All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students.
It's too late to register for this series. The cutoff date was Sun, Sep. 12, 2021.
Our most popular series is back in person! Join us as we take your cooking skills from a 1 to 10 in four comprehensive classes. You’ll learn how to cook from the hip, follow techniques over recipes and feel like a more accomplished shopper, chef and discerning diner.
WEEK 1: KNIFE SKILLS & SALADS
Intro to knife skills: you’ll learn how to select, hone and sharpen your knives, perfect dicing, mincing and chopping as you make three of our most-beloved salads and soups.
Mixed greens with radishes, cucumbers and a classic Dijon vinaigrette
Asian kale salad
Tuscan vegetable soup
WEEK 2: POULTRY
Never, ever have a boring chicken dish again! These simple dishes take under and hour to make and might quickly become your go-tos for lunch or dinner.
Roasted chicken breasts with breadcrumbs
Turkey meatballs with yogurt cucumber sauce
Moroccan braised chicken thighs
WEEK 3: MEATS
We’ll cover marinades and pan sauces along with how to select and store your favorite red meats.
Grilled hoisin skirt steak
Roasted pork tenderloin with rosemary and fennel
Polenta and caramelized onions
WEEK 4: FISH
Nothing fishy here; just a couple of hours of learning how to cook fish with confidence!
Pecan-crusted salmon with apple slaw
Grilled albacore with Greek orzo salad
Fish tacos with cilantro sauce
THIS IS A 2.5 HOUR CLASS, FROM 6:00pm - 8:30pm AGES 16+
All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students.
It's too late to register for this series. The cutoff date was Tue, Sep. 14, 2021.
$625.00
Chef May Hennemann
Class/Date
Description
Openings/Price/Location
7975
Sat, Sep. 25, 2021 @ 9:30 AM to Sun, Sep. 26, 2021 @ 9:30 AM
2 DAY CROISSANT CLASS (9:30AM - 2:00PM PST)
CROISSANTS
PAIN AU CHOCOLAT
BRIOCHE
LAMINATING, SHAPING AND PROOFING
Class Time: 9:30am - 2:00pm PST
CLASSES ARE FOR AGES 16+ UNLESS OTHERWISE SPECIFIED. ALL CLASSES ARE BYOB.
All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students.
Join us for a 4-week cooking series focused on plant-based meals. You will weave in classic cooking techniques with vast collection of recipes from around the world to give you a varied rotation of easy-to-make meals. Each week will focus on a different cuisine and how to stock your pantry accordingly.
Week 1: Japanese Cuisine
Congee with Shitake & Greens
Ginger Cauliflower Gyoza
Soba Noodle Bowl with Terriyaki Carrots & Furikake
Week 2: Middle Eastern Cuisine
Falafel on Whole Grain Pita with Quick Pickled Veggies
Hummus with Charred Eggplant & Preserved Lemon
Roasted Cabbage with Aleppo Yogurt
Green Rice Bowl with Sumac Carrots
Week 3: Indian Cuisine
Chickpea & Butternut Squash Tikka Masala
Turmeric Rice with Jeweled Roast Root Vegetables
Creamy Vegan Saag with Three Greens
Carrot & Lentil Dal with Fried Ginger
Week 4: Mexican Cuisine
Chard & Goat Cheese Tacos with Fresh Tortillas
Winter Vegetable Pasole with Lime Avocado Crema & Pepitas
Mushroom Mole Enchiladas with Pickled Cabbage
THIS IS A 2.5 HOUR CLASS, FROM 6:00pm - 8:30pm AGES 16+
All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students.
11 openings available
$625.00
Chef May Hennemann
Class/Date
Description
Openings/Price/Location
8014
Sat, Oct. 16, 2021 @ 9:00 AM to Sun, Oct. 17, 2021 @ 9:00 AM
2 DAY CROISSANT CLASS (9:00AM - 1:30PM PST)
CROISSANTS
PAIN AU CHOCOLAT
BRIOCHE
LAMINATING, SHAPING AND PROOFING
Class Time: 9:00am - 1:30pm PST
CLASSES ARE FOR AGES 16+ UNLESS OTHERWISE SPECIFIED. ALL CLASSES ARE BYOB.
All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students.
8 openings available
$475.00
Pastry Chef Clémence Gossett
Class/Date
Description
Openings/Price/Location
8023
Sat, Oct. 16, 2021 @ 10:00 AM to Sat, Nov. 6, 2021 @ 10:00 AM
4-WEEK BAKING FUNDAMENTALS
Learn to bake with our Basics course! Our 4-week series is designed to teach you the hows and whys and science of it all so you can decode recipes, learn to how and when to make substitutions and develop techniques for more professional looking and tasting results every time you bake.
Week 1: Breakfast Pastries
SCONES, MUFFINS, COFFEE CAKE
Week 2: The Cookie Jar!
CHOCOLATE CHIP COOKIES, BROWNIES, CUT-OUT COOKIES
Week 3: Intro to Breadmaking
MILK BREAD, FOCACCIA, CINNAMON ROLLS
Week 4: Classic Desserts
SINGLE LAYER CAKES, COBBLERS, CRISPS
THIS IS A 4 HOUR CLASS, FROM 10:00am - 2:00pm AGES 16+
All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students.
Allez! Let’s bake!! Spend 4 weeks baking up classic tarts, cream puffs and macarons as we. beat, fold, pipe and plate our way to dessert nirvana. Each class will feature additionally demonstrated techniques for those students who are looking to take their presentation up a notch.
**PLEASE NOTE WE SKIP HALLOWEEN SUNDAY**
Week 1: Cream Puffs
CHOUX A LA CREME
ECLAIRS
Week 2: French Macarons
FRENCH & ITALIAN METHOD MACARONS
GANACHES
Week 3: Galettes
SEASONAL FRUIT GALETTES
SAVORY CHEESE GALETTES
Week 4: Soufflés
CHOCOLATE SOUFFLES
CREME ANGLAISE
THIS IS A 4 HOUR CLASS, FROM 2:00pm - 6:00pm AGES 16+
All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students.
Our most popular series is back in person! Join us as we take your cooking skills from a 1 to 10 in four comprehensive classes. You’ll learn how to cook from the hip, follow techniques over recipes and feel like a more accomplished shopper, chef and discerning diner.
WEEK 1: KNIFE SKILLS & SALADS
Intro to knife skills: you’ll learn how to select, hone and sharpen your knives, perfect dicing, mincing and chopping as you make three of our most-beloved salads and soups.
Mixed greens with radishes, cucumbers and a classic Dijon vinaigrette
Asian kale salad
Tuscan vegetable soup
WEEK 2: POULTRY
Never, ever have a boring chicken dish again! These simple dishes take under and hour to make and might quickly become your go-tos for lunch or dinner.
Roasted chicken breasts with breadcrumbs
Turkey meatballs with yogurt cucumber sauce
Moroccan braised chicken thighs
WEEK 3: MEATS
We’ll cover marinades and pan sauces along with how to select and store your favorite red meats.
Grilled hoisin skirt steak
Roasted pork tenderloin with rosemary and fennel
Polenta and caramelized onions
WEEK 4: FISH
Nothing fishy here; just a couple of hours of learning how to cook fish with confidence!
Pecan-crusted salmon with apple slaw
Grilled albacore with Greek orzo salad
Fish tacos with cilantro sauce
THIS IS A 2.5 HOUR CLASS, FROM 6:00pm - 8:30pm AGES 16+
All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students.
12 openings available
$625.00
Chef May Hennemann
Class/Date
Description
Openings/Price/Location
8047
Sat, Dec. 4, 2021 @ 9:30 AM to Sun, Dec. 5, 2021 @ 9:30 AM
2 DAY CROISSANT CLASS (9:30AM - 2:00PM PST)
CROISSANTS
PAIN AU CHOCOLAT
BRIOCHE
LAMINATING, SHAPING AND PROOFING
Class Time: 9:30am - 2:00pm PST
CLASSES ARE FOR AGES 16+ UNLESS OTHERWISE SPECIFIED. ALL CLASSES ARE BYOB.
All students will be working at individual stations and be required to wear masks through the duration of class except when actively eating or drinking. Students will be asked to wash their hands at the beginning and throughout class. There will also be sanitation stations located in the classroom and students will be encouraged to use these as often as necessary. If in person classes are cancelled due to government regulations relating to COVID-19, you will receive a credit in your account for the amount you paid that will be valid for any in person or virtual class. Class size is limited to 12 students.
10 openings available
$475.00
Pastry Chef Clémence Gossett
Class/Date
Description
Openings/Price/Location
8091
Mon, Dec. 27, 2021 @ 9:30 AM to Tue, Dec. 28, 2021 @ 9:30 AM
(Virtual Class) 2 DAY CROISSANT CLASS (9:30AM - 1:00PM PST)
CROISSANTS
PAIN AU CHOCOLAT
BRIOCHE
LAMINATING, SHAPING AND PROOFING
This is an online class. Class Time: 9:30am - 1:00pm PST
CLASSES ARE FOR AGES 12+ UNLESS OTHERWISE SPECIFIED.
This two-day class will meet for 3.5 hours each day (you’ll be assigned a 2-minute homework of mixing yeast with water and flour for the evening before the first class) and be limited to 12 participants.
CLASS OUTLINE: Once registered for class, you’ll receive a Class Outline that includes the ingredients, equipment and other things needed to prepare for class including: Menus; Recipes; Shopping and Equipment Lists; and any relevant instructions for preparation. Please read thoroughly! Your Zoom meeting info will be sent separately prior to class.
