In The Kitchen
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Dinner in the Kitchen

 

Click here to view photos from recent TWO cooking classes

 



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.

Desired Date:
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What would you like to get out of this class?
 

 

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...