"The cool grey city of love." — George Sterling
Join Louella Hill, The San Francisco Milk Maid, for entertaining and delicious cheesemaking & tasting fun. Upcoming classes include: Burrata by Hand; Crazy Cheese Fun; DIY Cheesemaking; and Eat, Taste, Learn.
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The Cooking School, under the direction of Chef Jayne Reichert, has an ever-changing roster of classes, programs and tastings. These are held in concert with the Bay Area's treasure trove of small organic farms, artisan producers, vineyards and innovative chefs. The impressive list of noted guest chefs who have shared their expertise in the Cooking School includes Kelsie Kerr, Gayle Pirie, John Clark, Bryant Terry, Rebecca Katz, Joanne Weir, Michael Tusk, Traci des Jardins and many others. Cavallo Point's own Pastry Chef, Ethan Howard, also appears frequently.
Jayne Reichert was raised on a farm where fresh eggs came from the neighbor's chicken coop, meat was butchered at her grandfather's farm, and vegetables were picked from the garden in the yard. As a girl, she helped harvest green beans for dinner, made mud pies in the yard, and played with her Easy Bake Oven. Growing up in this wholesome environment with the opportunity to watch her mother prepare meals from scratch provided Jayne with ample culinary inspiration from a very early age.
Jayne studied journalism at Arizona State University while she continued to cultivate her own set of culinary and entertaining skills. In college, she hosted many a dinner for roommates, friends and family. Upon graduation, she received an offer to build a Catering, Culinary and Event Program for The Sports Club Company in Irvine, CA. Jayne was a natural hostess with the drive of an entrepreneur, and before she knew it had transformed this forte into her career choice.
Over the next 19 years, Jayne developed and orchestrated events and culinary programs for The Sports Club Company, KBA Marketing, Disney Studios, Chateau St. Jean and The San Francisco Chamber of Commerce. In 1998, she made a bold decision to enroll in the California Culinary Academy in San Francisco. After graduating from CCA, she opened a cutlery and knife-sharpening store called Razor Sharp Cutlery in San Francisco. Jayne also launched a Personal Chef and Catering Company called BITE, with clientele in San Francisco, Sausalito and Tiburon, CA.
Jayne comes to Cavallo Point with background rooted in creating homegrown innovative culinary events. She is a consummate hostess with a dash of Chicago bravado (her great grandmother was one of the first female cooks at The Palmer House in Chicago), and has a penchant for sharing good food with a firm belief that cooking should be fun and accessible for chefs of all levels of expertise. Jayne currently resides in Sausalito with a 4-legged friend named Ted.
Linda Tay Esposito is a self taught chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. She grew up in Malaysia, lived in China and Hong Kong and traveled extensively in the region exploring the vast culinary offerings and traditions, and capturing the essence of the local cuisines. She brings these exciting flavors, passion and knowledge to the classroom. By demystifying the traditional dishes and techniques from the region through easy to follow and intuitive instructions, her style of teaching makes even the most complex of curries simple to make and a gastro-adventure experience.
Linda previously taught the Asian curriculums at Sur La Table Cooking School in San Francisco and at Whole Foods Market Culinary Center in San Mateo.
Louella Hill is owner of The San Francisco Milk Maid, and she loves making cheese. Years ago, while on a sheep farm in Italy, it dawned on Louella that she could make cheese professionally and be a part of the process all the way from grass to dinner plate. Since then, Louella has continued to fall more in love with this art form. As a cheese teacher, she's been able to share this love with others.
Louella Hill’s book on home cheesemaking, “Kitchen Creamery: Making Yogurt, Butter, and Cheese at Home,” will be released Winter 2014. Pre-order yours today!
For fun cheese photos, cheesemaking tips and more, visit Louella’s blog, Milk & Mold.
Awarded the prestigious Antonin Careme Medal by the Chefs Association of the Pacific Coast, and formerly named "Chef of the Year" by the National Executive Chefs Association, Chef Gloria Ciccarone-Nehls is widely recognized as a leader in the field of culinary arts and a mainstay in the world of award-winning San Francisco cuisine.
As Executive Chef for The Huntington Hotel's noted Big 4 Restaurant, her menu is self-described as "Contemporary American" cuisine. The Big 4 menu changes seasonally to take full advantage of the agricultural abundance and flavorful depth of the Northern California region. Chef also developed a special menu for the hotel's Nob Hill Spa featuring healthy, lighter fare sourced from local, organically grown produce.
Ciccarone-Nehls was formally schooled at the prestigious Culinary Institute of America in New York, but learned her way around the kitchen long before that, having grown up around her father's continental restaurant in Connecticut. Calling upon her early training in that style, she uses her own minimizing techniques to achieve flavorful and robust dishes.
Azalina is from Penang, a historically rich trading hub island off the western coast of peninsular Malaysia. She is a member of the Mamak tribe, a people deeply tied to spices and many of whom were renowned cooks for Malaysian royalty. After a successful career as a pastry chef, Azalina moved around, cooking in Singapore, Japan and several other countries before finally moving to the United States. It was here in San Francisco that Azalina rediscovered her love of her native Malaysian cuisine and culture. She started cooking informally for friends at dinner parties, receiving tips from her mother on more complex recipes and spice combinations and processes. Eventually, she debuted at a local farmers' market before finally joining the incubator program at La Cocina. Azalina has since launched her own line of traditional Malaysian simmer sauces. visit Azalina's official website
Sheana Davis – chef, cheese maker and owner of the The Epicurean Connection – has been enthusiastically supporting the artisan and farmstead cheese movement for 20 years. In 2009, she proudly released her award winning cheese, Delice de la Vallee, and this year, her Crème de Fromage is to be released to the market. Sheana recently opened a neighborhood specialty cheese shop in Sonoma featuring fresh soups & sandwiches, take-out, and local artisan food fare where one can sit under the shady oak in the Springs and visit, sit, sip and sup. She also hosts classes and special events there; has guest cheese makers, brewers, wine makers and artisan producers; and supports local community organizations with a monthly non-profit night. When not behind her counter, you will find Sheana teaching cooking classes, conducting workshops and participating as a guest chef at local and national culinary events. She offers a creative and versatile range of food experiences and services while traveling between her beloved home town of Sonoma and equally beloved city of New Orleans.
Miyoko Schinner is the author of three vegan cookbooks, including The Now and Zen Epicure and Japanese Cooking: Contemporary and Traditional. A former restaurateur and entrepreneur, Miyoko has developed vegan food products that have been distributed nationwide as well as on United Airlines. She is a former contributor to Vegetarian Times and has been featured on NPR’s Marketplace, New York Post, ABC World News Tonight, Washington Post, San Francisco Chronicle, VegNews and many other sources of media. Miyoko has taught vegan cooking for audiences large and small and currently teaches in the McDougall Program. Passionate about making veganism fun and accessible for mainstream audiences, Miyoko started her own cooking show, Miyoko's Kitchen. She will also be one of three chefs on "Vegan Mash-Up," a new show that will air on public television starting fall 2012. Miyoko has written a book on homemade vegan cheeses that will be released in summer 2012.