Cooking Classes
Spaces for our perennially sold-out classes are won in a lottery. To put your name in for the drawing, please complete the form below. We’ll do the drawing approximately four weeks before the class and contact the winners by phone.
Cooking Whole Fish
Saturday, May 9, 2009
$80 per person
Don't fear the bones! Cooking meat and fish on
the bone produces in a much moister, more flavorful result, and, besides,
it’s fun to eat! We’ll start with whole calamari on the
grill and then everyone gets to decide how they want to cook their
own fish.
Mesquite-grilled Monterey Calamari
with warm butter beans, arugula salad and salsa verde
Whole Fish Cooked Your Way: Roasted, Deep-fried
or Steamed
with chopped spring vegetable salad, Meyer lemon and extra-virgin olive oil
Strawberry coeur a la crème
Fathers' Day BBQ
Saturday, June 13, 2009
$80.00 per person
Give your Dad a present that keeps on giving. Step up the family barbeque skills a notch by pampering pops on his special day with an afternoon at one of his favorite restaurants.
Ginger Barbecued Baby Back Ribs
with hot and sour barbecue sauce
Pepper-crusted Kobe Bbeef Tri-tip
with bread and butter pickled vegetables
Spicy Peanut Noodles
Apple Slaw
Bing Cherry Turnovers
with vanilla bean ice cream
“Our Annual Lobster Boil
in the Courtyard”
Saturday, July 18, 2009
$100.00 per person
Always the favorite class of the year, this year we’re adding a couple of new menu items to the festivities. Be sure to channel sun and warm weather for this outdoor celebration.
The Boil
1 ¼ lb. live Maine lobster in the big pot with spiced boil
Sweet white corn on the cob with spicy butter
The Fixin’s
Clam pasta with fresh tomato basil sauce
Steamed mussels with garlic bread
Little Gems salad with avocado buttermilk dressing
Chopped summer vegetable salad with currant tomatoes
The Sweet Stuff
Peach and blackberry pie with vanilla bean ice cream
“Summer Barbecue Party in the Courtyard”
Saturday, August 15, 2009
$100.00 per person
It’s just so much fun to drink wine and dine in the sunshine that we’re going for broke. Good weather two classes in a row? Cross your fingers because this groaning board will be filled with Kobe Beef and Berkshire Pork.”
Tomato Panzanella
with Ripe Cerignola Olives
Traditional Ratatouille
Warm German Fingerling Potato Salad with Bacon Vinaigrette
Mesquite
Grilled Snake River Kobe Beef Tri-tips
with roasted onions and salsa verde
Grilled Ddouble-cut Berkshire Pork Chops
with Gravenstein Apple Compote
Yummy Plumb Puckle
with plumb swirl ice cream
“A Celebration of Heirloom Tomatoes”
Saturday, September 19, 2009
$80 per person
Every year new and wonderful varieties of tomatoes appear on the market. Green, yellow, brown and every shade of red imaginable, these almost forgotten cultivars deserve an entire menu dedicated to showcasing their many subtle differences.”
Sliced Tomato and Mozzarella Burrata Salad
with extra virgin olive oil and
levain toasts
Cream of Tomato soup
baked under puff pastry with torn basil
Grilled Marinated Gulf Prawns
over young lettuce with tomato
basil vinaigrette
Tomato, Peach and Goat Cheese Tart
with Marshall Farm honey and fromage
blanc
“Autumn Harvest Party”
Saturday, October 10, 2009
$80 per person
In California, when summer starts winding down, winter crops already beginning and we can enjoy the best of both seasons at one meal. Oysters and zucchini, apples and pluots all in season at the same time.
Roasted Hog Island Oysters
with braised cabbage and pancetta
Shaved Green and Glden Zucchini Salad
with chiffonade of basil and pecorino cheese
Whole Roasted Suckling Pig
roasted in the brick oven with sweet
onions and peppers
Crispy Duck Fat Potatoes
with fuji apples with fresh thyme
Pluot Brown Butter Tart
with almond ice cream
“Thanksgiving without
the Turkey”
Saturday, November 7, 2009
$100.00 per person
So much to cook, so little time to cook it. This year we’re skipping the bird and celebrating four classic American dishes that have been popular celebratory fare since the 1960s.
Oysters Rockefeller
With Hog Island sweetwater oysters
Crab Louis
WIth Freshly cooked and picked Dungeness crab
Beef Wellington
With house-made pate de foie gras (shhh)
Bananas Foster
with vanilla bean ice
cream
“Christmas Menu circa 1959”
Saturday, December 5, 2009
$00.00 per person
While doing research for traditional American dishes, we came across this menu from Better Homes and Gardens Celebration Cookbook copyright 1959. We’ll soup ‘em up for the new millennium in a celebration of our culinary history.
French Onion Soup
Baked with cave aged Gruyere cheese
Roasted Duckling With Orange Sauce
Mushroom Wild Rice
Almond Green Beans
Chocolate Espresso Charlotte
This dessert would eventually morph into tiramisu...
