If you have ever eaten cake, cupcakes, or candies from MIETTE in the Ferry Building, you will be excited to learn how to make them from Meg; her cakes and confections are fabulous! In this Three Day Workshop, you will make, under Meg's guidance, pound cakes; quick cakes; chiffon cakes; mousse cakes; buttercream decorating and ganache decorating. You will also make nougats and caramels and other goodies. This will be a great experience!

Cooking with herbs and spices is a great way to enhance and enliven the flavors in your food. In this Three Day Workshop, you will learn which fresh herbs pair best with which vegetable, fish, and poultry. You will learn how to work with spices in specific cooking techniques such as brines and rubs for meats, and how cooking with spices allows you to recreate bold flavors from your favorite ethnic cuisine. With Jen, you will prepare dishes such as Spicy North African Mussels with Harissa; Cumin Pork Burgers with Romesco; Chicken Tikki with Saffron Rice; Indian Spiced Potatoes and Cauliflower; and Icy Lemon Mint Parfaits.

This second series of the Basics is designed for those of you who like to spend an evening on one subject. In this Course, Jen will teach you a variety of delicious recipes, concentrating on such subjects as cooking Chicken and Duck; Vegetables; Fish and Shellfish; Grains and Legumes; Pork and Veal; and Beef and Lamb. Of course, you will learn suitable first courses and desserts. Other topics of discussion will be menu planning, timing a meal, and appropriate wines.

This is the very basic Course for those of you who have hesitated to sign up for a cooking class because you felt you didn't know enough. In this Course, you will learn by actually doing the cooking yourself with a group of people who are at the same level as you. Topics covered include Soups; Antipasta and Pasta; Pizza and Salads: Sauces; Marinating and Grilling; and Braising and Stewing. In this Course, Jen will also talk about equipment you will need in your kitchen, the ingredients a basic cook needs, and suitable wines.

Diverse, tasty, and fascinating are the different cuisines of Latin America. The food is fun to prepare and delicious to eat! In these six evenings you learn from Penelope traditional and up to date dishes and how to work with different chilies, ancient grains, and the other authentic ingredients. Some of the dishes you will make are Argentinian Gaucho Empanadas with Chimichurri; Puerto Rican Mofongo Stuffed with Shrimp Sofrito with Garlic Mojo; Peruvian Hallibut Ceviche with Aji Limo and Red Onions; Octopus Salad with Brazilian Malagueta Chile and Hearts of Palms; Mexican Chilies en Nogada; and Dulce de Leche Dessert with Port Merengue. Buen Provecho!

If you've ever wanted to write a cookbook, magazine article (with or without recipes), restaurant review, of food blog, now is a more exciting time than ever. In this Course, Tori will teach you the skills you need to jump in and succeed. These four evening classes will take you through the fundamentals of crafting an accurate recipe, a cookbook proposal, a restaurant review, and a researched newspaper or magazine article, culminating in a Saturday class with a field assignment and the opportunity to pitch an editor your idea. Homework will be assigned, and the students will be asked to share their work. Bring a notebook or computer to the first class. You will be writing soon!

This second series of the Basics is designed for those of you who like to spend an evening on one subject. In this Course, Jodi will teach you a variety of delicious recipes, concentrating on such subjects as cooking Chicken and Duck; Vegetables; Fish and Shellfish; Grains and Legumes; Pork and Veal; and Beef and Lamb. Of course, you will learn suitable first courses and desserts. Other topics of discussion will be menu planning, timing a meal, and appropriate wines.

The countries of the Mediterranean feature some of the most mouth watering combinations of ingredients. The food is lively and fun to prepare. In these six evenings you will cook delicious dishes from the South of France, Morocco, Spain, Greece, and Italy. You will learn how to make your own preserved lemons, olives, and ricotta cheese. Some of the recipes you will make are Chilled White Gazpacho with Almonds and Grapes; Flatbread of Gorgonzola, Pine Nuts, and Red Onions; Batter Fried Mussels with Garlic and Pine Nut Sauce; Chicken Bastilla with Almonds; and Chocolate Orange Crema.

This Farmers Market class will be completely vegetarian. Jen will show you how easy it is to cook satisfying and flavorful meatless meals when you combine grains, legumes, and pastas with fantastic summer tomatoes, peppers, eggplant, peas, beans, potatoes, strawberries, peaches, and plums from the San Francisco Ferry Plaza Farmers Market. With Jen, you will tour and shop at the market in the morning, and then spend the rest of the weekend back at the School preparing dishes such as Farro Taboulleh Salad with Arugula and Feta Cheese; Fresh Pasta with Fava bean sauce; Ratatouille Gratin with Mashed Potatoes; Chickpea Pancakes (from Nice); Crispy Zucchini with Tomato Vinegar; and Plum Hazelnut Torte with Fennel Ice Cream.

Are you perplexed by all the cuts of meat offered in the store? Here is the class you have been waiting for. In this two day participation workshop you and your fellow students will cook pork, lamb, beef, and veal in a variety of ways. You will grill tender cuts of meat and braise tough cuts of meat all under the guidance of Malcolm. In addition, Bob will talk all about what the responsible consumer needs to know about meat. This will be a thorough lesson in methods of cooking as well as when to brine, marinate, and use seasoned rubs. Of course, there will be suitable first courses, side dishes, and desserts. (If you have taken this Course before, you can be assured of receiving new recipes.)

In French cooking there are distinct recipes and wines that make each region special. In this Weekend Workshop, you will prepare many local and traditional dishes while tasting the wines that make this country one of the strongest wine cultures in the world. Shelley will be leading the wine tasting. And, with Jessica, you and the other students will be making such dishes as Grilled Quail with Vine Leaves, Grapes, and Bacon; Sauteed Skate with Wild Mushrooms and Brown Butter; Farmhouse Chicken in Vinegar Sauce; Black Cherry Batter Cake; and Chocolate Ganache Dacquoise. Bon Appetit!

Latin Americans always look for an excuse to enjoy a piquer or tapas with a refreshing drink and Latin Music. In this One Day Workshop you will learn how to work with different chilies and other authentic Spanish ingredients. Among the dishes you will learn are Swordfish Tacos with Roasted Aioli; Argentinian Beef Empanadas with Chimichurri; Steamed Mussels with Fresh Tomato Corn Salsa; Peruvian Halibut Ceviche; Mini Chicken Sugarcane Skewers with Mango Cilantro Mojo; Brazilian Hearts of Palm and Shrimp Turnovers; Mini Oaxaca Quesadilllas with Toasted Pecans and Peach Salsa; Yuca Fries with Queso Fresco and Aji Amarillo Dipping Sauce; and Mexican Polvorones.

Summer is the best time of the year to throw a Mexican theme party! And, who is better to she you how than Penelope. In this One Day Workshop you will be learning all about chilies. And, with her help, you will be cooking such dishes as Chilies Rellenos Stuffed with Corn, Zucchini, Chorizo, and Oaxaca Cheese; Mini Chipolte Meatballs; Tilapia Ceviche with Jalapenos, Avocados, and Tomatoes; Crispy Tostadas with Calamari, Shrimp, and Habanero Salpicon; Crispy Shrimp Quesadilllas with Roasted Tomatillo Mint Salsa; Ibarra Chocolate Pudding with Mango Crema, and More!

The countries of Asia pride themselves on the wonderful variety of savory small dishes. The focus in this One Day Workshop will be on creating an Asian pantry and preparing flavorful recipes from China to Vietnam. Under Farina's guidance, the participants in this class will be making Indonesian Corn Fritters with a Chili Sambal; Cantonese Stir Fried Clams with Black Bean Sauce; Thai Beef and Mango Salad with Basil and Shallots; Mandu Korean Kim Chee Dumplings; Japanese Pancakes filled with Seafood and Vegetables, and more!

The best tasting and longest lasting homemade breads are made with fermented natural starters. Each student in this class will receive their own sourdough starter to keep and nourish, and each student will also have their own loaf of crusty country bread to take home. In addition, Jim will lead you in making soups, salads, and desserts with leftover bread. This is a perfect way to spend an autumn day in San Francisco,

What a true chef should do is go to the market and buy ingredients that are at their best and come home to cook them so as to get the most flavor and taste out of them. In this One Day of cooking, Malcolm will bring in the groceries and together you and the other students will cook under his guidance. In other words, there will be lots to learn and to eat but no recipes. You too can cook like a chef and have a great day in the kitchen! Sign up now!

Marinades begin the flavoring of a dish, sauces enhance the dish, and vinaigrettes complete it. In this One Day Workshop you will learn the techniques for creating these essential liquids. Some of the recipes that will be made in class are Lemon Zest Marinated Halibut with Green Olive Salsa; Red Wine Marinated and Braised Shortribs with Horseradish Cream: Linguini with Summer Beans and Gremolata Sauce; Spaghettini with Grilled Tomato, Garlic, and Basil Sauce with Breadcrumbs; Seared Tuna with Spicy Fennel and Citrus Vinaigrette: Warm Spinach Salad with Dijon Vinaigrette; Mushroom Tarte Tatin with Walnut Vinaigrette; and Poached White Peaches with Rose Reduction. Yum!