The Cooking School – February 2010 Classes & Events

Please find below a list of upcoming tastings, demonstration and hands-on cooking classes for February 2010. Receive a special rate on overnight accommodations when you enroll in a cooking class. Reserve now, call 1.888.651.2003

Click here to view a printer-friendly PDF version of the February 2010 Cooking School schedule >>

Sauces! with Chef Jayne Reichert
Wednesday 2/3 6:00 pm – 8:30 pm
Learn how to make a repertoire of sauces that will transform your meals from good to great. All the recipes use a modicum of ingredients – olive oil, butter, herbs, capers, garlic, and wine – for maximum flavor.

• Kumquat Chipotle Marmalade
• Pinot Noir Syrup
• Black Peppercorn Cream Sauce
• Cauliflower, Caper and Current Relish
• Butterscotch Sauce

$70 per person

Hearty Winter Soups with Chef Kelsie Kerr
Wednesday 2/10 6:00 pm – 8:30 pm
A warm bowl of soup is an inviting meal especially on a cold winter's day. Chock full of the season's produce, soup is easy to make and healthy to eat. We will make a variety of soups both elegant and rustic.

• Rich Chicken Broth
• Winter Minestrone
• Butternut Squash and White Bean Soup
• French Onion Panade
• Carrot Soup with Cumin and Cilantro

$70 per person

Valentine's Day Sweetheart Cupcake Date
Thursday 2/11 4:00 pm – 5:30 pm or 6:30 pm – 8:30 pm
Mom and Dad – bring your favorite Valentine for a hands-on cupcake baking and decorating class with our own Pastry Chef, Ethan Howard. First class (4:00 pm – 5:30 pm) open to ages 5 through 12; second class (6:30 pm – 8:30 pm) open to ages 13 and up.
$50 per person

West Coast Shellfish with Chef Jayne Reichert
Friday 2/12 6:00 pm – 9:00 pm
Shuck, crack, slurp and sip through a bonanza of our West Coast's beloved mollusks, crustaceans and cephalopods (aka squid). Learn how to shuck an oyster, steam a clam, crack a crab and clean squid.

• Oysters Bingo
• Calamari Frito
• Oyster's on the Half-Shell
• Beer Steamed Clams
• Thai Mussels
• Crab Bisque

$85 per person

Burgers and Beer with Chef Jayne Reichert
Friday 2/26 6:00 pm – 8:30 pm
What's your idea of a great burger? Is it the meat, seasoning, how the patty is formed, or the method in which it's prepared: seared in a cast iron skillet or cooked over an open flame? Join us in grinding the meat from scratch, playing with flavor combinations and searing your burger. This class also features a sampling of locally-crafted beers.

• Blue Cheese Buffalo Burger with Balsamic Red Onions
• Goat and Lamb Burger with Mint, Feta; topped with Tzatziki, Roasted Red Peppers and Arugula
• Grass-Fed Straight Up with Cheddar and Sweet Potato Chips
• Vietnamese Turkey Burger with Garlic, Ginger, and Cilantro topped with Carrot Slaw and Jalapeno Mayonnaise

$85 per person

DEMONSTRATION CLASSES AND TASTINGS:

Local Artisan Charcuterie and Salumi Tasting with Chef Kelsie Kerr
Saturday 2/6 2:30 pm – 4:30 pm
There has been a veritable renaissance of meat curing going on and the results are an amazing choice of delectable pates, salamis, hams and more at our Farmer's Markets and specialty stores. Come taste and learn about our local producers and the special items they make.

Featuring tastes from:
• The Fatted Calf
• Boccolone
• Fra Mani
• 4505 Meats
• Café Rouge

$50 per person

Reel Good: Cooking with Foreign Cinema Chefs Gayle Pirie and John Clark
Wednesday 2/24 6:00 pm – 8:30 pm
Gayle and John, chefs extraordinaire of San Francisco's chic Foreign Cinema, are experts of coaxing the best out of every season. Come and watch their culinary magic and taste their delicious take on February's best.

~ Menu to be announced soon ~

$70 per person

Receive a Special Rate on Overnight Accomodations when you enroll in a cooking class. Reserve now, call 1-888-651-2003

HANDS-ON CLASSES WITH DINNER AND WINE:
Come cook a seasonal feast with produce grown within miles of Cavallo Point fresh from local farmers. Prepare and learn about local Bay Area ocean-fresh fish and sustainably raised meats. After all the cooking is done, sit down and enjoy the meal you have created with wines to match.

A Valentine's Day-Inspired Menu with Chef Jayne Reichert
Saturday 2/13 5:30 pm – 9:30 pm Sold Out

Menu:
• Roasted Beet, Avocado, Dungeness Crab and Grapefruit Salad
• Allspice and Coriander Rubbed Bison Filet with a Balsamic Reduction
• Crispy Fried Shallots and Crème Frâiche Mashed Potatoes
• Sautéed Brussel Sprouts with Mushrooms
• Chocolate Soufflé with Crème Anglaise

$125 per person

The "Big Easy"
Wednesday 2/17 6:00 pm – 09:30 pm
Join us for a hands-on cooking class inspired by the birth place of Jazz and its celebratory season of Carnivale.

Menu:
• Oyster Rockefeller
• BBQ Shrimp and Grits
• Andouille and Chicken Jambalaya
• Red Beans and Collard Greens
• "Ambrosia" – fresh Citrus with Lemongrass Syrup and Blood Orange Sorbet served with Coconut Cookies

$125 per person

Celebrating the Winter Market with Chef Kelsie Kerr
Saturday 2/20 5:00 pm – 9:00 pm

Menu:
• Bourride: Provencal Fish Soup thickened with Aïoli
• Roast Loin of Pork with Olives
• Cardoon and Fennel Gratin
• Roman Cauliflower
• Buckwheat Crepes with Tangerine Butter, Grand Marnier Cream and Candied Kumquats

$125 per person

In My Kitchen: Vegan Soul Food with Bryant Terry
Saturday 2/27 4:30 pm – 8:30 pm
Come join eco-chef Bryant Terry, acclaimed author of Grub and Vegan Soul Kitchen, as he shares his deliciously creative and simple ways to be aware of your environment while cooking and eating hip, healthy, tasty comfort food. Bryant is an amazing inspiration and mentor to create a more healthy, just, and sustainable food system.

Menu:
• Johnny Cakes with Ginger-Kumquat Salsa
• Texas Caviar
• Gumbo Z'Herbs with Chinese Black Rice
• Chocolate Pudding with Coconut Molasses Lace Cookies

$115 per person

Click here to view a printer-friendly PDF version of the February 2010 Cooking School schedule >>

To make a reservation for the Cooking School or for information on our Culinary Arts Programs, please call 1.888.651.2003 or email us at cookingschool@cavallopoint.com.