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

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April 2014


Kids Easter Baking

Friday, April 18th 1 – 4 pm

Join us on Good Friday for a kid-friendly Easter baking class. We will bake some breads, muffins, cupcakes and cookies – some to enjoy now, some to take home and enjoy on Easter Sunday.


  • Coconut cupcakes with Chocolate Ganache
  • Easter-theme decorated sugar cookies
  • Lemon Lavender Scone
  • Edible Easter Nests
  • Peanut butter Rocky Road Rice Krispy Treats
  • Matzo Toffee and Pop Tarts

$65 / person

photo: kelly puleio

Celebrating Easter in a Greek Taverna

Saturday, April 19th 5:30 – 9:30 pm

This hands-on Cooking From the Farmers' Market 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.


  • Tirokafteri (Piquillo Pepper and Feta Spread)
  • Greek Olive Tapenade
  • Favosalata (yellow split pea spread)
  • Saganaki (Pan-Fried Cheese with Lemon and Oregano)
  • Lamb Souvlaki, Tzatziki and Lemon-Roasted Potatoes
  • Stinging Nettle and Leek Spanakopita
  • Mediterranean Whole Roasted Fish with Gigante Beans, Tomato and Dill
  • Spanakorizo (Spinach and Rice) with Sautéed Shrimp, Lemon and Mint
  • Galaktoboureko (Semolina Custard in Phyllo with Rose Geranium Syrup and Strawberries)

$125 / person – SOLD OUT

Foods of Mesopotamia: Chutneys, Kebabs & Naan

Thursday, April 24th 6:30 – 9:30 pm

All civilization is said to date back to the river valleys and water supplies of ancient Mesopotamia. Join us on a tasty voyage of discovery, using your imagination and taste buds to time-travel back 4000 years. Close your eyes and imagine lush gardens; breathe in the heady scents of saffron, cinnamon, cumin, fennel, and fenugreek being toasted on ancient stovetops. These aromatic, pungent spices with their tantalizing display of colors and warm flavor profiles are the culinary fabric of Mesopotamia. Chef Afreen Wahab hosts this epicurean journey, honoring the traditions, culinary techniques and spice palettes of the Middle East and South Asia.


  • Chaplee Kabab: Minced lamb marinated w/ coriander, onions, pomegranate and fresh chilies w/ cucumber chutney
  • Beef Tikka Kabab: Beef Tenderloin dredged w/ aromatic spices and fresh herbs and coriander chutney
  • Shami Kabab: Ground chicken w/ garlic, onions, coriander and fresh chilies w/ tamarind and kiwi chutney
  • Vegetable Kebab: Seasonal asparagus w/ lamb carpaccio and ‘panch phoran’ drizzle and mint chutney
  • Naan: Leavened flat bread w/ nigella seed

$85 / person

To enroll, call 1.888.651.2003

Closed for Private Event

Friday, April 25th


The Asian Melting Pot: Thai Street Foods

Saturday, April 26th 1 – 4 pm

Join Chef Linda Tay Esposito for a sumptuous meal of small plates of Thai Street Foods.


  • Salmon Fishcakes with Red Curry
  • Beef Sate
  • Green Papaya Salad
  • Chicken Gai Yang
  • Pork Laab with Sticky Rice
  • Khao Tom Moo – Meatball Porridge

$85 / person – SOLD OUT

Market Day with Jayne & Allie

Sunday, April 27th 8:30 am – 3 pm

Field trip! Spend a day shopping, learning and cooking with the pros. Go to market with Jayne and Allie from the Cooking School to find the season's best. After meeting at Cavallo Point, the class heads off to tour the Marin Farmers' Market and buy the day's ingredients. Returning to the school, the group gets cooking to prepare, then enjoy, a great seasonal lunch.

$160 / person
Class limited to 7 people

To enroll, call 1.888.651.2003