"The cool grey city of love." — George Sterling

Class Reservations:

1.888.651.2003

More Information:

415.339.4799

cookingschool@cavallopoint.com

   

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April 2015

 

Indian Wraps

Saturday, April 18th 1:00 – 4:00 pm

The Cooking School welcomes Teena Arora this month. She specializes in vegetarian Indian cuisine, fusing traditional ingredients with contemporary tastes to create healthy, balanced and delicious food. YUM! This fun-filled class offers hands-on experience in making Indian wraps.

Menu:

  • Paneer Jalfrezi – Indian cheese with bell peppers, onions, garlic and spices
  • Channa Masala – Garbanzo bean curry with tomatoes and onions
  • Samosa Wrap – Spiced potato and peas with cumin

$85 / person

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A Tale of Two Spices: Nigella & Fenugreek

Wednesday, April 22nd 6:30 – 9:30 pm

Not sure what these two spices are or how to use them? Join Afreen Wahab as she escorts you along the ancient spice route.

Menu:

  • Leek and Goat Cheese Salad with Quail Egg Mimosa Vinaigrette
  • Spiced Rubbed Batair (quail) with Leek and Fenugreek
  • Coconut and Saffron 'Muhallabi' (cooked cream) with Kumquats and Passion Fruit

$85 / person

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Fresh from the Market

Thursday, April 23rd 6:00 – 10:00 pm

This hands-on cooking class features seasonal produce grown within miles of Cavallo Point, hand-selected fresh from local farmers and purveyors. Prepare and learn about local Bay Area ocean-fresh fish and sustainably raised meats. Come join us for an exceptional evening of drink, food and fun. Your delicious culinary creations will be mindfully matched with complementary wines.

Menu:

  • Pea Tendril, Snap Pea and Radish Salad, Creamy Dill Dressing
  • Smoked Trout Crostini
  • Pink Peppercorn and Fennel Crusted Leg of Lamb
  • Saffron Celery Root Puree, Coconut Roasted Asparagus
  • Strawberry Rhubarb Galette

$125 / person

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Viva España

Friday, April 24th 6:30 – 9:30 pm

Menu:

  • Cuisine of Castille
  • Gildas or Banderillas
  • Tortilla de Patatas
  • Slow Cooked Leeks
  • Roast Lamb with Lemon Aioli
  • Mousse of Torta del Casar Cheese and Quince

$85 / person

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Kitchen Creamery with the San Francisco Milk Maid

Saturday, April 25th 1:00 – 3:00 pm

Join Louella Hill, the San Francisco Milk Maid, for an exciting afternoon full of cheese! She leads a tasting that features local artisan cheeses made by members of the California Artisan Cheese Guild. We’ll discuss the unique qualities of each cheese and the "magic" its cheesemaker weaves to create those qualities. The afternoon also includes other nibbles and wine, plus a signed copy of Louella’s just-published book on home cheesemaking, ‘Kitchen Creamery: Making Yogurt, Butter, and Cheese at Home.’ Yes – she’s going to teach you how to do it at home.

$100 / per person

To enroll, call 888.651.2003

Books & Bites: 'Rose Water & Orange Blossoms' by Maureen Abood

Thursday, April 30th 6:30 – 9:30 pm

A Book Passage Cooking Class

Rose water and orange blossoms; pomegranates and pistachios; sumac and cinnamon; bulgur wheat, lentils and succulent lamb. These were the lush ingredients of Maureen Abood’s childhood, growing up as a Lebanese-American in Northern Michigan. Her debut cookbook ‘Rose Water & Orange Blossoms: Fresh and Classic Recipes from My Lebanese Kitchen’ is based on her popular, award-winning blog of the same name. In it, Maureen brings together these and other evocative flavors to create delicious, healthy dishes that showcase exquisite Lebanese cuisine—and her authoritative presence as a new expert in modern Middle Eastern cooking.

Featuring both traditional Lebanese recipes and fresh ideas using Maureen’s inventive blend of Middle Eastern flavors, the book takes an ingredient-focused approach using what’s in season. Everyday cooks will find easy access and great success with this exotic cuisine through Maureen’s knowing, inviting voice and her ability to simplify even the more complex Lebanese recipes.

Maureen’s shares her journey of leaving her big-city job to go to culinary school in San Francisco and then back home to Michigan. Her family comes alive in her stories, just like the heady aromas of the dishes passed from their hands to hers – and as on her blog, the book revisits the recipes she grew up on, exploring her heritage through its beloved food and chronicling her riffs on traditional fare.

Publishers Weekly just named ‘Rose Water & Orange Blossoms’ as one of the 10 best cookbooks coming this spring!

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