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Class Reservations:

1.888.651.2003

More Information:

415.339.4799

cookingschool@cavallopoint.com

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July 2016

 

The Asian Melting Pot: Pho Friday

Friday, July 29th

Kick back, relax, grab a beer and enjoy some Vietnamese street foods. Hosted by Chef Linda Tay Esposito.

Menu:

  • Vietnamese Garlicky Chicken Wings
  • Rice Paper and Shrimp Salad
  • Grilled Beef Skewers in Betelnut Leaf
  • Beef Pho
  • Corn and Coconut Pudding

6:30 – 9:30 pm
$85 / person + tax-SOLD OUT

The Chilean Table

Saturday, July 30th

Join the newest addition to our Cooking School team, Chef Meggan Arnoux, for an intimate evening of storytelling and cooking as she shares recipes from her adopted country of Chile.

Menu:

  • Camarones al pil pil is a traditional shrimp bite with garlic butter and chile
  • Pastel de choclo is a savory corn pie
  • Porotos granados is a shelling bean stew
  • Ensalda chilena is a tradional tomato and onion salad with cilantro and chiles
  • Mote con Huesillo is a desert drink with wheat berries and dried peaches

4:00 – 8:00 pm
$95 / person + tax

Meggan Arnoux is a California Native from the bay area. Originally from the East Coast, her parents headed west in the early seventies and never looked back. They loved to entertain and frequently held giant dinner parties; with plenty of food, dancing and wine.  As a child Meggan’s home was always filled with people; a mesh of cultures, foods and the beautiful bounties of California.

She graduated from school as a teacher with an adventurous spirit. Like any young graduate, money was scarce, so when a friend suggested working for Club Med, she packed her bag and was on her way.

She traveled three years working for Club med, met her Chilean husband, fell in love and followed him home to Chile. Yearning for a bit of home, she hosted many dinner parties with lots of food, dancing and Chilean wine.

When her first son was born she decided that she didn’t want to be a teacher anymore but a mother instead. She had always loved to cook so decided to go to culinary school. She graduated from Ecole Cuilinaire Frances in Santiago, Chile. Even though she went to school to study food in Chile she feels that most of her secrets to Chilean cooking were taught to her by her mother in law and her extensive travels throughout the country. Meggan later moved back to California where she has been working as a pastry chef for the last 10 years. She, her husband and three sons have a great community of friends who frequently attend their Chilean Barbeques and all of the traditional fare of Chile. She is extremely passionate and proud to honor and celebrate her Chilean roots with you.

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