Our Dinner Party classes might just be the best soirées you’ve ever attended. In just four hours you’ll work as a class to prep and cook a menu of dishes that you’ll sit down and enjoy together at the end of the night. You leave class with the tips and tricks you need to prepare an amazing meal from start to finish, from the prep and shopping to the timing and cooking.
Anyone who draws kitchen inspiration from a farmers’ market knows the value of a few tips to make shopping, and cooking, as easy as possible. We’ll meet bright at early at the Ferry Building Farmers’ Market and take you on a guided shopping trip. You’ll meet farmers, pick out produce, bread, and proteins, and enjoy a few tastes along the way. After shopping we’ll head back to SF Cooking School to prepare dishes with the bounty we’ve purchased. You’ll learn how to work with what you find in season at the market, vs. being dependent on recipes, to cook the best of the season.
While your dishes will depend on what looks great at the market that day, some of the recipes we’re hoping to prepare are: Fava Bean Crostini with Homemade Ricotta and Lemon Zest, Asparagus Soup with Pea Shoots, Spring Herb Risotto with Pan Roasted Salmon, and Strawberry Rhubarb Galette.
Please note, transportation is not included. Must meet and park at Ferry Building and arrange for transportation back. Carpools back to the school from Ferry Building may be arranged, and BART is also an easy option from Embarcadero to Civic Center.
Menu: Cheese-stuffed Briouats (Filo triangles), Tomato-braised Kefta (Meatballs), Lamb Tagine with Dried Apricots & Saffron, Preserved Lemons with Bay Leaves, Spiced Couscous, Moroccan Carrot Salad with Olives, Fennel-Mint Salad, and Caramel Ice Cream with Warm Dates & Sea Salt
Saturday, March 16, 2013 from 8:00 AM to 3:00 PM