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

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Upcoming Classes & Events


Closed for Private Event

Saturday, May 3rd


Closed for Private Event

Sunday, May 4th


Closed for Private Event

Monday, May 5th


Closed for Private Event

Thursday, May 8th


Basque Pintxos

Friday, May 9th

What are pinxtos? The foodie haven of the Basque country has its own version of tapas called pintxos. The conviviality and informal nature of eating pintxos makes for a fun, relaxed cooking class. Join Camila Loew for some traditional and modern recipes we might prepare, such as gild as (pickled skewers), tigress (filled mussels gratin), piquillo peppers stuffed with creamy salt cod, seared tuna montadito with onion marmalade and allioli, or Idiazabal cheese and caramelized baby onion skewers, scallops with artichokes and roasted peppers. Don't forget the fino sherry and some Cava!

$85 / person – SOLD OUT

Cooking From the Farmers' Market: Celebrating Mom

Saturday, May 10th

Who is your favorite honey? MOM, of course! Celebrate Mother's Day with our honey-infused menu and meet local bee keeper, Mike Turner of the Marin Coastal Bee Co. 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.


  • Spring Greens with goat cheese, Strawberries, and Honey Vinaigrette
  • Honey Glazed Salmon on Sautéed Greens
  • Fresh Fettuccine with Fava Beans, Peas and Morels (if available) with Mussel Beurre Blanc
  • Fried Mussels with Shaved Fennel, Jalapeño Relish, Honey Chipotle Crème Fraîche
  • Chocolate Oatmeal cake with Honey Ice Cream

$125 / adult • $65 / kids up to 12

Closed for Private Event

Tuesday, May 13th


Raw Food: Strategic Eating

Wednesday, May 14th

Join Raw Foods Chef Michele Thorne for a short lecture and raw food dinner on Strategic Eating. Learn how to create a nutritionally dense meal by strategically combining raw and superfood ingredients.

$65 / person

The Italian Kitchen: The Sea in the Italian Home

Thursday, May 15th

Join Viola Buitoni to savor a few staples from the sea before she departs for her annual summer trip to Italy (and don't tell her I'm stowing away in her suitcase!).


  • Paccheri con pecorino e cozze (paccheri with pecorino and mussels)
  • Seppie ai piselli (calamari filled with peas)
  • Zabaione e frutta di stagione (zabaione with seasonal fruit)

$85 / person

Fiesta Date Night

Friday, May 16th

In lieu of an actual visit to Mexico, grab your honey or a group of friends and join us for a few hand-shaken margaritas.


  • House-made Tortilla Chips, Fresh Guacamole and Pico de Gallo
  • Carne Asada and Pan Seared Mahi Mahi Tacos
  • Cilantro Rice, Pineapple Cucumber Salsa
  • Fresh Berries with Cinnamon Chipotle Ice Cream

$75 / person – SOLD OUT

A Chocolate Meditation with Karletta Moniz

Saturday, May 17th

Today there are so many chocolate choices. With so many unique artisan options available, chocolate lovers need to explore why they prefer one chocolate over another. You may prefer dark chocolate, but do you know if 72% cacao content is too high for your taste? What about mouth feel – silky, quick-melting or gritty? And is it time to give milk chocolate another chance? Learn how chocolate travels to us from the equator, then taste six different chocolates using all five senses – look, touch, listen, sniff, and chew – mindfully paired with a selection of libations.

$85 / person

Karletta Moniz is a San Francisco-based Food Consultant and Chef. Her client list includes: Ben & Jerry's, Disney, Neiman-Marcus, Jamba Juice, Ghirardelli, ABC/TV and more.

Closed for Private Event

Tuesday, May 20th


Foods of Mesopotamia: Biryanis, Pilafs & Legumes

Wednesday, May 21st

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.


  • Mutton Biryani: Layered basmati rice dish w/ goat, cardamom, saffron and pistachios
  • Cous-Cous Pilaf: Mediterranean Cous-Cous w/okra and Good Mother Stallard legume
  • Sprouted Quinoa Trio Pilaf: Quinoa with aromatic spices, fresh pea legume and seared scallops
  • Farro Pilaf: Farro w/ seasonal berries, mascarpone yogurt and balsamic redux drizzle

$85 / person – SOLD OUT

Closed for Private Event

Thursday, May 22nd


Memorial Day Backyard Cookout

Friday, May 23rd

Just a few of our favorite things –


  • Brisket and Beef Burgers, House-made Steak Sauce
  • Fingerling Potato and Arugula Salad, Lemon Vinaigrette
  • Deviled Eggs with Shrimp and Cucumber Remoulade
  • Smoked Trout with House-made Chips
  • Salmon and Mushroom Burgers with Wakame Radish Slaw and Lemongrass Aïoli
  • Mezze Plate with Pickled Vegetables, Carrot Dill Spread and White Bean Hummus
  • Blueberry Buckle
  • Triple Fudge Brownies, Fresh Berries and Whipped Cream

$125 / person

Closed for Private Event

Wednesday, May 28th


Closed for Private Event

Friday, May 30th


Memorial Day Jam with Happy Girl Kitchen Co.

Saturday, May 31st

We are so lucky here in California where we have access to the most AMAZING fruit! Have you ever wanted to learn how to make fabulous low-sugar jams with the local fruit? We are happy to show you how to do it.

In this workshop, we cover all you need to know how to make delicious jams and preserve food safely. You learn our secret techniques for making low-sugar jam packed with fresh fruit and flavor. We cover techniques for making and testing jam so that it comes out perfect every time. We begin with an hour-long introductory talk covering the topics of hot water bath canning, the PH scale and food safety. You get hands-on with some of the Bay Area's very best produce and learn the techniques to make great preserves at home.

Since we are right on the brink of summer fruits flowing into season, this is an ideal time to learn how to make jam, just as the fruit trees are all in bloom. Working with in-season local organic berries, the class learns to add spices, herbs and citrus to jams to create unique recipes. You also discover how to preserve fruit in honey in a compote. We'll make three different recipes and you go home with a jar from each.

$135 / person


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.