What better way to spend a week than cooking, drinking wine, and enjoying learning about the cooking of California. Come join Jessica in celebration of the bounty of springtime, learn about cheeses and wines, tour a local farm, and prepare many delicious dishes that reflect where the current food movement started; namely, California. Some of the dishes you will prepare under Jessica's guidance are: Avocado and Beet Salad with Chervil Vinaigrette; Artichokes Gratinato with Treviso Salad; Panzanella with Peas, Tomatoes, and Ricotta Salata; Spring Lamb Ragout with Sweet Red Peppers and Butter Beans; and Peppered Strawberries in Wine with Mascarpone Ice Cream.

Last summer our One-Week Course called Cooking Camp was such a success that we are offering it in a shorter version. Here, you and up to 14 other students will learn basic knife skills the first day as well as how to roast or pan-fry fish, chicken, and meat. The second day will continue with learning the various methods of cooking especially in regards to vegetables, grains, and legumes. And, the third day you will concentrate on flavor dynamics in order to prepare meals with confidence using your newfound skills. Sign up now -- you will be cooking soon!

If you've always dreamed of being a pastry chef, come spend three days in the Sweet Kitchen of Tante Marie's Cooking School! You will spend each day exploring a single subject in baking. The first day will be all about cupcakes-how to make them light and luscious, how to fill them, and how to ice and decorate them beautifully. The second day, you will learn all about candies and confections. You will leave with a box of truffles, toffee, caramels, nougat and gelees! The third day will be dedicated to tarts and tartlets. You will learn how to make the perfect tart dough and delicious chocolate, lemon curd, frangipane and fruit fillings. Come join the fun!

Here it is--the week you have been waiting for--an intense One-Week Course that will give you the confidence and basic skills and knowledge to cook well for the rest of your life. If you have always wanted to go to culinary school and just haven't had the time, sign up now for this super Course with Malcolm. Here is the outline: Day 1--knife skills including fileting Fish, cutting up Chickens, and learning basic butchery. Day 2--Methods of Cooking using the Meat from the day before including grilling, sauteeing, and braising. Day 3--Sauces starting with the mother sauces and progressing to modern sauces. Day 4--all about Vegetables and Grains. Day 5--flavor dynamics lecture followed by a mystery basket where you will cook without recipes using your newly acquired skills.

Do you have the basic cooking skills? Are you an accomplished home cook? Would you like to advance in the kitchen? Join Malcolm for this Cooking Camp II. Each day you will cook with a group of people like you. Malcolm will teach you about sourcing ingredients; menu planning; plate presentations; wine and food pairing; overview of the methods of cooking especially roasting on the bone; and advanced sauce making. With the class you will learn to break down lobster; roast whole fish; bone and roast duck and other game birds; and make vegetable and fruit gratins, purees and flans. The week will culminate in a celebration planned and presented by the students to their guests. (Cooking Camp I is not a prerequisite.) Don't miss this opportunity!

There is no doubt that we in No. California love the cooking of Italy! And, there is no one better to teach Italian cooking to you than Malcolm. With Malcolm you will explore the cooking of Northern, Central, and Southern Italy. You will cook a wide variety of dishes and taste appropriate wines. Some of the dishes you will be making with your fellow students are Grilled Eggplant "Portafolio": with Fontina and Tomato Oil; Shrimp Spiedini with Pesto, Fingerling Potatoes, and Chickpea Mint Aioli; Sicilian Tuna "Meatballs" with Heirloom Tomato Sauce; Funghi al Cartoccio al Forno (wild mushrooms baked in parchment with prosciutto); and Bustrengo (polenta apple cake from Bologna). Buono Appetito!

Do you secretly long to be a pastry chef? Then, this weeklong class is for you! In this One Week Course, you will learn the basics that every pastry chef (or cook) knows; this is, how to make perfect sweet pastry and fillings; genoise and buttercream; meringues; fruit and chocolate mousses; ice creams and sorbets; tuiles and tulipes; and how to construct these into beautiful layered and individual desserts worthy of the best restaurants. Sign up now to learn from Christa and you will be Pastry Chef for a Week (and a lifetime.)

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 Fish and Shellfish; Chicken and Turkey; Root and Green Vegetables; Pork and Veal; Grains and Legumes; 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.

In Paris, the brasserie is lively and fun and serves food from the best that France has to offer. The food is always hot and comforting; full of flavor and very suitable for serving with red wine. There is no one better to lead you through this vibrant cuisine than Margaret with her lively wit and depth of knowledge about the classic food served in the brasseries of Paris. Under her guidance, you will learn such dishes as Miniature Croques Monsieurs; Filet of Sole Meuniere; Coq au Vin au Reisling; Hanger Steak with Bearnaise Sauce; Pommes Anna; Artichokes Barigoule; Garlic Flans with Wild Mushroom Sauce; Tarte Tatin; Crepes Suzettes and more!

Baking can be a beautiful -- and delicious -- experience when you master techniques that work every time. In this Evening Series, you will become confident in the pastry kitchen as you acquire skills that will last you a lifetime. In this Course, Christa will teach you how to make Tarts and Tartlets; Cakes and Cupcakes; Eclairs and Cream Puffs; Custards, Souffles, and Mousses; Madeleines, Financiers, and Miniature Glazed Chocolate Cakes. Whether you are a beginner or want to perfect your techniques, you will love this Course!

This third series of The Basics is designed to pull recipes together into menus that work. In this Course, you will learn to plan a menu with dishes that compliment each other and prepare a timeline for executing a menu, knowing what to do ahead of time and what to do at the last minute. Each week you will cook two full menus -- one will be a weeknight meal that can be prepared quickly, and the other will be a menu for entertaining. The classes each week will have themes, such as California-Asian, Mediterranean; Birthday or Anniversary; Holiday Entertaining; and Picnics. If you are ready to take your cooking skills to the next level, this Basics III is for you!

The cuisines of the Mediterranean are simple, flavorful, and fresh--they celebrate local fruits, vegetables, grains, fish ,and lean meats. In this hands-on class, you will travel to various countries through cooking. You will discover the subtle combinations of wine, garlic, thyme, and basil of southern France and Italy as well as the piquant marriage of lemon, onion, coriander, cumin, chilies of North Africa. Each week, Margaret will design a menu from one country of the Mediterranean--Spain, France, Italy, Morocco, Greece, and Turkey. Dishes will include Lamb Kofte with Spicy Tomato Sauce; Turkish Beef Salad with Yoghurt and Mint; Lentil, Walnut, and Goats Cheese Salad; White Bean Soup with Herbed Yoghurt; Provencal Seafood Stew with Aioli; Braised Chicken Legs with Figs and Honey; and Sauterne Olive Oil Cake with Poached Peaches.

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 and Simple Stews; Salads and Easy Breads; Pasta, (polenta), and Risotto; Eggs and Cheese; Appetizers and First Courses; and One-Pot Do-Ahead Meals. In the Course, Jodi (or Jen) will also talk about equipment you will need in your kitchen, the ingredients a basic cook needs, and suitable wines.

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 (or Jodi) will teach you a variety of delicious recipes; concentrating on such subjects as cooking Fish and Shellfish; Chicken and Turkey; Root and Green Vegetables; Pork and Veal; Grains and Legumes; 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.

In this new Evening Series, Jen will introduce you to the bright and delicious flavors of these two Southeast Asian cuisines and show you how easy it is to cook authentic Thai and Vietnamese food at home. You will learn how to make mouth-watering curries, soups, and noodles; and all about ingredients such as fish sauce, glutinous rice, tamarind paste, Thai bird chilies, rice paper, galangal, and lemongrass. Some of the recipes you will prepare are Grilled Shrimp Paste on Sugar Cane Skewers; Spiced Pork in Lettuce Wraps with Peanut Sauce; Vietnamese Beef and Herb Rice Paper Rolls; Claypot Catfish; Laab with Roast Duck; Padd Thai; and Coconut Flan with Caramel.

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 and Simple Stews; Salads and Easy Breads; Pasta, (polenta), and Risotto; Eggs and Cheese; Appetizers and First Courses; and One-Pot Do-Ahead Meals. In the Course, Jodi will also talk about equipment you will need in your kitchen, the ingredients a basic cook needs, and suitable wines.

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 (or Jodi) will teach you a variety of delicious recipes; concentrating on such subjects as cooking Fish and Shellfish; Chicken and Turkey; Root and Green Vegetables; Pork and Veal; Grains and Legumes; 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.

What make the country cooking of France so interesting is the separation into culinary regions. Basically, the people cooked with what was available; for instance, butter in the north, olive oil in the south, and duck fat in the southwest. In this culinary tour, Margaret will teach you French techniques so that you can master regional specialties such as crepes of Brittany; tart flambee of Alsace; and coq au vin of Burgandy. Some of the dishes you will prepare with the other students are Buckwheat Crepes with Caramelized Onions; Pacific Coast Bouillabaise with Rouille; Pork Tenderloin with Apples and Calvados; Roast Chicken Basquaise; Potato Shitaki Gratin; Profiteroles with Chocolate Ice Cream. Ooh La La!

Anyone who loves food gets excited when the first of the Spring fruits and vegetables begin to appear at the Farmers Markets. With Jen, you will tour the San Francisco Ferry Plaza Farmers Market, meet some of the vendors, and learn to select the best artichokes, Spring garlic, asparagus, strawberries, rhubarb, and other spring produce. Afterwards, you will return to the School for a weekend of cooking with the wonderful ingredients from the market. You will cook dishes such as Asparagus and Mushroom Tarts with Cream Fraiche; Spring Greens with Almonds, Radishes, Chevre, and Kumquats; Creamy Artichoke Hazelnut Soup; Roast Leg of Lamb Stuffed with Spinach and Feta; and Fresh Strawberry Gelato with Slow-Roasted Rhubarb.

Almost anyone can put a chicken in the oven or a steak on the grill, but it takes some knowledge to choose, cook, and present delicious fish dishes. You can acquire this talent under the guidance of Malcolm. In this Weekend Workshop you will make a variety of seafood dishes with sauces as well as suitable first courses, side dishes, and desserts. It will be alot of fun and learning. Among the recipes you will be making with the other students are Moroccan Fish Tagine with Olives and Chermoula Sauce; Seared Tuna Strips in Serrano Ham with Romesco Sauce; Individual Smoked Fish "Cassoulet" with Cheesy Mustard Crust; Black Cod with Spring Onion Mashed Potatoes and Soy Butter Sauce; and Meurette of Sole in Beaujolais.

The beautiful fruits and vegetables in the middle of summer at the Farmers Markets are truly inspirational. But, how can you turn them into delicious dishes that everyone will relish? Jen, is the perfect person to lead you through this. First, she will meet you at the market to introduce you to her favorite growers and then you will bring back what you purchased and cook it together at the School. Among the dishes you will make are Fresh Shell Bean and Corn Salad with Bacon and Grilled Scallions; Tuscan Panzanella with Heirloom Tomatoes, Wild Arugula, and Fresh Burrata; Stuffed Chicken Thighs with Sweet Red Pepper Tomato Sauce; California Crab Cakes with Spicy Avocado Salsa; and Peach and Pecan Upside Down Cake.

This is the time of year when cook's thoughts lean towards pork, lamb, and beef. What you will learn in this Weekend Workshop is how and where to purchase meat, and the methods of cooking best suited to the various cuts, along with interesting accompaniments. Of course, the recipes will include suitable soups, salads, and desserts. It will be lots of fun. Under Malcolm's guidance, the class will be cooking such dishes as Pan-Roasted Pork Loin Chops with Mushrooms, Thyme, and Caper Pan Sauce; Beer-Marinated Flank Steak with Columbian-Style Guacamole Sauce and Chilies; Seared Strip Steak with Roasted Grape Pan Jus, Roquefort, and Watercress; Tunisian Lamb and Eggplant Stew with Farro and Harissa; and Mustard and Fennel Pork Loin with Cumberland Pan Sauce.

It is so easy to cook delicious vegetarian meals with the amazing ingredients you can find at local Farmers Markets--and everyone can enjoy them whether or not they are vegetarians. Join Jen on Saturday morning at the San Francisco Ferry Plaza Farmers Market where you will meet some of the farmers and pick out the best produce, before heading back to Tante Marie's for two fun days of cooking with late summer fruits and vegetables. In this Course, you will also learn about various grains and legumes that you can use to create healthful recipes. A few of the dishes the class will be cooking are Caponata with Polenta Crackers; Cilantro and Corn Fritters with Chile-Mint Sauce; Fettucini with Mustard Greens and Wild Mushrooms; Socca (chickpea pancakes); Ratatouille Gratin with Eggplant, Mashed Potatoes and Gremolata; Fresh Shell and Wax Bean Salad with Fresh Chile Aioli; Pizza with Charred Cherry Tomatoes and Pesto; and Lavender Honey and Fig Tart with Lemon Ice Cream.

Cooking is all about confidence in the kitchen; and that starts with good knife skills. In this One-Day Workshop you will learn to slice, dice, julienne, and mince both effectively and safely. You will learn to filet a fish, bone a chicken breast, pan-fry a steak or a chop; and prepare a tasty lunch with the results. Malcolm will also discuss the selection, manufacture, and maintenance of knives; the difference between honing and sharpening, as well as how to look after your cutting board. If you have never taken a cooking class before, this would be a great place to start!

Italians really know how to celebrate the beginning of Spring. And, who better to lead you in this celebration than Tori who absolutely loves to share her knowledge of Italy with her students. In addition to Lasagne Verde made with primizie (first greens of spring), you will be making such dishes as Risi e Bisi (Venetian risotto with peas); Pizza with Potatoes and Arugula-Pistachio Pesto; Salt-Roasted Shrimp; Braised Lamb Shoulder with Green Olives; Fennel Gratin with Parmesan; Panna Cotta with Rose-Scented Strawberries; and Chocolate-Hazelnut Gelato. Buono Appetito!

There is much more to caramelization than just caramel sauce – even though this is one of the best sauces on earth! From classic caramel sauce to caramelized onions to Vietnamese caramel, countless recipes incorporate this artful technique. In this One-Day Workshop, you will marvel at the varied dishes that require this method of adding flavor to food and you will master the technique successfully. Some of the dishes, Margaret will teach you are Chicken Wings in Ginger Caramel Sauce; Warm Farro Salad with Caramelized Shallots and Arugula; Salt-Caramelized Prawns; Rich Onion Soup Gratinee; and Key Lime Tartlets with Coconut Caramel Sauce.

These days, what everyone is looking for is fun ways to entertain at home. Whether it's a Sunday Brunch for a crowd, a cocktail party for the neighbors, or an intimate dinner party, Jodi will teach you how to use the best of the season to make you the "host with the most". From Jodi you will learn simple recipes using seasonal ingredients, along with great tips for entertaining. Some of the recipes you will make with the other students are Roasted Lamb with Mushrooms and Fresh Mint; Fava Bean and Spring Pea Ragout on Polenta Squares; Velvety Asparagus Soup with Goats Cheese Croutons; Puffed Oven Pancake with Fresh Fruit; and New York-Style Crumb Cake with Blueberries.

Little French pastries are all the rage now at parties, in restaurants, and in bakeries. And, there is no one better to teach you than Christa. She will show you how to make beautiful little eclairs and cream puffs; individual fruit tartlets; mini cupcakes; financiers; petit fours glaces; and more! You will learn how to decorate your miniatures like a pro! Come, join the fun!

There is nothing more satisfying than making your own pizza dough, letting it rise, and rolling it into that familiar round; topping it with well-prepared ingredients and sliding it into a hot oven. Join Margaret in the warmth of the Tante Marie's kitchens, with the ovens blazing hot, ready for your own creation to crackle and bubble in the heat. Each student will make a fresh pizza dough and top it with a variety of delectable ingredients. Some of the recipes you will make include Pizza Margarita; Pizza with Fromage Blanc, Bacon, and Caramelized onions; Potato Pizza with Roasted Red Peppers; Artichoke and Leek Pizza with Walnuts; and Grilled Spicy Mexican Pizza. The class will also make a fresh ricotta and goat cheese for toppings. Don't miss the fun!

How did cupcakes become so popular? Probably, because they are so cute to look at and so fun to make! People are using cupcakes for every occasion now--even weddings. You will be a hit any where you go with a plate of homemade cupcakes. In this One-Day Workshop you will make a variety of colorful and delicious cupcakes. Yum!

Some of the most beloved desserts in this country can only be described as all-American! In this One-Day Workshop you will learn how to make the best-ever American classics, including Chocolate Brownies, Classic Cheesecake, Butterscotch Pudding, Strawberry Shortcakes, Pineapple Upside Down Cake, Toll House Cookies; Chunky Peanut Butter Cookies, and more. (This is a great class for a parent to take with a son or daughter.) Get ready for summer with these great American desserts!

The Southwest of France is famous for its hearty earthy cuisine and robust wines--after all it is the country of the three muskateers! Malcolm will have just returned from this region to teach you about the terroir and the ingredients. From Malcolm, you will learn to master such dishes as Duck and Wild Mushroom Tarte Tatin; Goats Cheese Tart with Sorrel; Braised Rabbit (or chicken legs) with Mustard and Verjus; Skirt Steak Bordelaise with Salad of Watercress and Herbs; and Traditional Basque Cake with Armagnac and Prunes.

As spring and summer roll around, we all start to use our grills more and more. While the choices for the BBQ are seemingly endless, who couldn't use a bit of help when it comes to what else to serve? In this One-Day class Jodi will walk you through great ideas for appetizers, side dishes, salads, and desserts to accompany all your favorite grilled entrees. With an emphasis on simple, quick, and make-ahead dishes, you will be able to make such recipes as Crispy Prosciutto-Wrapped Figs; Grilled Tomato Gazpacho with Chipotle Cream; Roasted Eggplant and Chickpea Puree with Homemade Foccacio Squares; Asparagus Salad with Nicoise Vinaigrette and Chevre Croutons; Poached Shrimp with Romesco and Toasted Breadcrumbs; and Strawberry Tarte Tatin. Of course, all these seasonal dishes would be great indoors as well as outdoors!

Whether you are cooking over wood, charcoal, or gas, food cooked outdoors always tastes so good, and this is definitely the season to grill outdoors. In this One-Day Workshop, Malcolm will lead you in a complete lesson of how and when to marinate, or brine; and how to make salsa's that will enhance the flavor of your grilled fish, chicken, or meat. The recipes the class will make include Roasted Corn Soup with Poblano Chilies; Grilled Filet of Salmon with White Beans and Caper Vinaiegreet; Buffalo Grilled Shrimp with Gorgonzola Dip; Lamb Skewers with Fava Bean Puree and Feta; Pork Burgers with Chorizo and Manchego; Arugula Salad with Grilled Red Onions; Grilled Veal Chops with Summer Squash Gratin and Salsa Verde; and Grilled Peaches with Amaretti Sabayon.

Who has more fun in the summer than the Italians? In this One-Day class, you will prepare classic and contemporary dishes that are all about seasonal ingredients, casual presentations and a "dolce vita" mood. With the group of enthusiastic cooks (under the guidance of Tori), you will be making Stuffed Mozzarella with Olivata Salsa; Eggplant Lasagna; Fresh Pasta with Creamy Goats Cheese and Peas; Tagliata (Italian steak) with Arugula; Fresh Cherry Granita; Fig and Honey Crostata and other recipes Tori has acquired on her many trips to Italy.

Haven't you always wanted to know how to make the perfect pie crust? Haven't you always wanted to make a great filling covered with the fresh berries and tree fruits of summer? Haven't you always wanted to serve beautiful tarts, tartlets, and miniature tarts at parties? Well, there is no one better to show you how to do this than Joe. You will be amazed at the variety of gorgeous fresh fruit tarts that you and the others in the class will make on this One-Day Workshop. Sign up now!

Cooking is all about confidence in the kitchen; and that starts with good knife skills. In this One-Day Workshop you will learn to slice, dice, julienne, and mince both effectively and safely. You will learn to filet a fish, bone a chicken breast, pan-fry a steak or a chop; and prepare a tasty lunch with the results. Malcolm will also discuss the selection, manufacture, and maintenance of knives; the difference between honing and sharpening, as well as how to look after your cutting board. If you have never taken a cooking class before, this would be a great place to start!

The best tasting and longest lasting homemade breads are made with fermented natural starters. Each student in this class will take home their own sourdough starter to keep and nourish, as well as take home their own loaf of crusty country bread. There will be a variety of breads to bake made from specialty flours, including freshly ground whole wheat. In addition, Jim will teach you how to make soups, salads, and desserts with leftover bread. Soon, you will be an accomplished home baker! Sign up now and soon.

The best thing about this time of summer is eating and cooking with the fabulous tomatoes of summer from the Farmers Market. Here you will learn how to get the most from these treasures of flavor and have a good time cooking together with a group of fun people. From Malcolm you will learn such recipes as Heirloom Tomato Tart with Caramelized Onions; Chicken Paillards with Fresh Tomato and Roasted Corn Relish; Polenta Crusted Snapper with Spicy Peppers, Chicory, and Tomato Oil; Grilled Bluefish Wrapped in Pancetta with Yellow Tomato Sauce; Tomato and Tapenade Pizzettas; and Fresh Tomato Granita.

Have you always wanted to present a basket of freshly baked breakfast pastries to you friends and family? Here is where you can learn to make the traditional French Croissants and Danish Pastries with their variations. In this One-Day Workshop, you will master the techniques needed to make these fabulous yeast doughs at home. And, you will even get some to take home to freeze for future breakfasts. Sign up now for your next baking experience!