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

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Upcoming Classes & Events


Special Guest Luke Barr

Thursday, November 14th

This dynamic, hands-on cooking class features a menu inspired by M.F.K. Fisher's time in Provence, 1970. Guests will make food for the evening and hear the author discuss his book, Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste. Luke Barr, grand-nephew of M.F.K. Fisher, tells the story of the memorable weeks in the hills of Provence with culinary greats M.F.K. Fisher and her friends, Julia Child and James Beard. Through a combination of journals, never-before revealed letters, research and interviews comes a story that shares conversations, meals, debates and philosophies from culinary legends who influenced food in America. Luke Barr is an editor at Travel + Leisure.


  • Bagna Cauda
  • Oysters on the Half Shell
  • Deviled Eggs with Smoked Salmon
  • Whole Roasted Chicken Legs
  • Potato Mousseline
  • Haricots Verts with Caramelized Garlic and Turbetti Peppers
  • Pink Lady Apple Salad with Walnut Vinaigrette
  • Vanilla Ice Cream with Rosemary-Roasted Figs

$125 / person (includes book) – SOLD OUT

The Asian Melting Pot: Chinese Regional Family Favorites

Friday, November 15th

Join Chef Linda Tay Esposito to cook up some favorite Chinese dishes often present at family gatherings this time of the year.


  • Beijing: Scallion Pancakes
  • Shanghai: Lion Head Meatballs
  • Hong Kong: Shrimp with Salted Egg Yolk
  • Taiwan: 3 Cup Chicken
  • Guangzhou: Garlic Stir-Fried Greens
  • Hakka Tea Rice

$85 / person + tax

Private Event

Saturday, November 16th

Kraut, Kimchi & Kombucha with Happy Girl Kitchen Co.

Sunday, November 17th

In this workshop, we dive into the wonderful world of pickles and fermented foods. Co-founder Jordan Champagne is very excited to share new techniques and ideas. We begin with a one-hour introductory talk and tasting of topics covering food safety, pH scale, preserving food and flavor construction. Through discussion, tastings and hands-on preparation, you learn how to create and care for these living vegetable ferments and nourishing tonics of fermented foods. With a focus on seasonal vegetables, we will make sauerkraut, Beet Kvass and pickles three different ways – plus our signature "Bombay Beets." You will take home three jars of goodies and a belly full of great food from an all-organic lunch. Register early as classes have become quite popular!

$135 / person + tax

Private Event

Monday, November 18th


Private Event

Tuesday, November 19th


Private Event

Wednesday, November 20th


Private Event

Thursday, November 21st

Bubbles & Bites: Oyster Party

Friday, November 22nd

Join us for an evening shucking and slurping our beloved bi-valves.


  • Oysters on the half shell
  • Oysters Bingo
  • Fried Mussels with Fennel Slaw
  • Clam Chowder

$65 / person + tax

Cooking From the Farmers' Market

Saturday, November 23rd

This hands-on cooking class features seasonal produce grown within miles of Cavallo Point that has been hand-selected fresh from local farmers and purveyors. Prepare and learn about local Bay Area ocean fresh fish and sustainably raised meats. Once the cooking is done, enjoy your culinary endeavors with wines to match.


  • Dried Apricot, Chicory and Wheat Berry Salad
  • Cider-Braised Pork Shank with Fennel, Kraut and Apples
  • Sautéed Broccoli Rabe with Chili Pepper and Orange
  • Sour Cream Chocolate Cake

$125 / person + tax – SOLD OUT

Christmas Tamales

Saturday, November 30th

Come and get your tamales – Christmas Tamales, that is! Join Chef Laurie MacKenzie for this special holiday class. She is a passionate scholar of Latin American cuisine. In addition to studying Latin American culture, Laurie previously led guided tours through the Mission, and orchestrated cooking and cultural excursions to Oaxaca, Mexico.

In Latino communities, the Christmas Tamalada is a time for sharing chismes (gossip), family stories, recipes and holiday season preparations. Learn to mix the masa, wrap the tamale (a special skill) and cook these delicious holiday treats. Sample the traditional yet unique Tamale de Cambray from southern Mexico, and a Sweet Pumpkin Tamale made with organic masa and local, seasonal ingredients.

While the tamales are steaming, create the Christmas Eve Salad and the Ponche (holiday punch). Chef Laurie also shares where to buy hard-to-find ingredients and find the best Mexican food in the Bay Area.


  • Guacamole con Frutas (Guacamole with Fruit)
  • Tamales de Cambray (Three-Meat Picadillo Tamales from Southern Mexico)
  • Tamales de Queso de Cabra con Menta (Goat Cheese and Mint Tamales)
  • Salsa del Molcajete (Salsa from the mortar and pestle)
  • Frijoles Colados (Oaxacan Black Beans)
  • Ensalada de Noche Buena (Christmas Eve Salad)
  • Ponche (Holiday Punch)

$75 / person + tax – SOLD OUT


Please note that the Cavallo Point Cooking School reserves the right to cancel classes up to 24 hours prior to the event. In this instance, a refund will be issued. Should you need to cancel your class reservation, you may do so within 72 hours of the scheduled class start time without penalty and a full refund will be extended.