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, 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.

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.

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!

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.

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.

Moroccan cuisine is rich, sensual, and colorful, sophisticated and earthy, and full of flavor combinations that not only delight but surprise. In this One-Day Workshop, Jeff will lead you through a veritable feast of authentic dishes that he has collected while working on his upcoming Moroccan cookbook. With your fellow classmates you will begin by making Herbed Olives and a selection of raw and “cooked” salads that begin many meals such as Tomato and Zucchini Zâalouk, Carrot and Cumin Salad, and Cucumbers Marinated in Sweetened Vinegar with Oregano. You will follow these with some street stall favorites that showcase two favorite Moroccan techniques—fish marinated in “charmoula” sauce and meat ground with herbs and spices into kefta. Both are perfect on skewers for the summer grill. And to end, a light, refreshing dessert of Orange Slices with Anise, Ginger, and Golden Sultanas. Of course, while you are learning about this exotic cuisine you'll make and drink the most-served item in any Moroccan household: mint tea!

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.

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 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!