Come join us for an exceptional evening of drink, food and fun. In this hands-on class with special guest Christina Turley, owner of Turley Wine Cellars, our delicious culinary creations will be mindfully matched with complementary Turley wines.

• Persimmon salad with burrata, on radicchio
  Dusting of hazelnut with toasted coconut and pork belly crackllings on top; white balsamic vinaigrette
  2007 Roussanne
• Seared Duck Breast
  Caramelized Onions with Cranberry Orange Marmalade
  2005 Dogtown Zinfandel
• Ahi and Roasted Beet Tartar
  with Coriander Aioli on Arugula
  2010 Zinfandel
• Venison
  with roasted brussel sprouts and sweet potatoes, topped dried fruit compote
  2003 Hayne Petite Syrah
• Selection of Artisan Cheeses

SOLD OUT

She's back! Italian Diva Judy Witts Francini joins us for an afternoon of hands-on cooking, storytelling and recipe sharing. Judy began her culinary career at the Stanford Court Hotel in San Francisco, as a pastry chef. Florence, Italy is her home, and she offers culinary programs in Tuscany and Sicily.

• Rinata – Trapani's flat bread
• Fennel & Orange Salad with Almonds
• Pork Scalopini, rolled and stuffed
• Sicilian cauliflower with pine nuts and breadcrumbs
• Cannoli Cake

SOLD OUT

Whether the cassoulet is from Toulouse, Castelnaudary or Carcassonne, all agree that its humble origins begin with slow-cooked white beans or haricot blancs seasoned with a variety of roasted meats and sausages. In this class, our cassoulet will feature duck confit. There are stories that one cassoulet has lived for over a decade... ours will have a limited engagement.

$85 / person + tax

In this class, learn how to correctly hold the knife and how to make basic cuts.

$35 / person + tax

Celebrate Valentine's Day early with an evening of soufflés & sparkling hosted by Jessica Morris.

SOLD OUT

Grab your honey, a friend or whoever and join us for a great dinner and wine. The two of you will be responsible for cooking your entire meal from start to finish (...okay, we'll give you a little help).

• Oyster Bingo
• Steak Diane with massaged kale, sautéed mushrooms and sunchoke chips
• Chocolate Fondue

SOLD OUT

Come join us for an exceptional evening of drink, food and fun. In this hands-on class with special guest Katie Bundschu, Communications Manager for Gundlach Bundschu, our delicious culinary creations will be mindfully matched with complementary wines from the highly acclaimed Sonoma winery.

Seared Scallop with Lemon Verbena Buerre Blanc, Finger Limes on a Waffle Potato Slip with Micro Greens
2011 Gewürztraminer

Fried Mussels on a Shaved Fennel Salad with Fennel Aioli
2010 Chardonnay

Potato and Chorizo Torta with Piquillo Pepper Sauce
2010 Tempranillo

Coriander and Cardamom Seared Duck Breast with Pickled Plum Relish, Sautéed Greens and Roasted Parsnips
2009 Merlot

Wild Mushroom stuffed Grass fed Beef Sliders
2009 Cabernet

Selection of Artisan Cheeses

SOLD OUT

Discover the trends and traditions in Italian cooking with native Umbrian Viola Buitoni, a former caterer and the food specialist for San Francisco's Italian Cultural Institute.

• Le zuppe della tradizione italiana – Traditional regional Italian soup
• Minestrone alla genovese
• Zuppa Umbra di farro e carciofi – Umbrian farro and artichoke soup
• Stracciatella alla romana – Roman egg drop and parmigiano soup
• Pasta e fagioli alla toscana – Tuscan style pasta and beans soup

$65 / person + tax

Join us to celebrate one of San Francisco's many claims to fame, Cioppino, featuring one of our local treasures, Dungeness crab.

• Caesar Salad
• Cioppino
• Penne Arrabiata
• Garlic Bread
• Tiramisu

SOLD OUT

Need we say more? This class series focuses on putting together a quick and easy mid-week supper, this month featuring Hunter's Chicken with soft Polenta.

$65 / person + tax