What could be sweeter than spending three days in a pastry kitchen? You will spend each day exploring a single subject in baking. The first day will be all about a variety of colorful and flavorful cupcakes. You will learn how to make your cakes light and luscious. The second day will be all about muffins, scones, and quick breads—both savory and sweet. This day will also include biscuits, cornbread, and coffee cakes. On the third day of this Course, you will learn all about candies and confections. You will leave with a box full of caramels, gelees, truffles, nougat, marshmallows, and more!

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 this 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 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 a good chef does is go to the market to choose the very freshest and tastiest ingredients and then decides what to make? In order to do this, he or she needs a good background in what goes with what and what methods of preparation can be used. You can do this too! Each week, Malcolm will bring seasonal, local ingredients for you and your fellow students to cook with under his guidance. Although there will be no recipes, there will be lots to learn. You will be amazed at how simple and delicious the food will be and how much confidence you will gain so you can "cook like a chef"!

With barbecues, picnics, and dinners "al fresco", summer is a wonderful time to entertain. In this new Six-Week Series, you will cook lots of delicious summer menues that are perfect for entertaining your friends and family. You will learn which recipes can be done at least partially ahead of time, leaving you more time to have fun with your guests. Some of the dishes you will learn are: Grilled Pizza with Fresh Figs, Goats Cheese, and Pancetta; Yellow Tomato Gazpacho; Pan-Seared Fish Cakes with Avocado Salsa; Fried Chicken with Cornmeal-Buttermilk Coating; Twice-Cooked Green and Yellow Beans with Balsamico; and Fresh Plum Tarte Tatin with Creme Fraiche Ice Cream.

Food writing is a growing field, and all it takes to dive in is a hunger for information. However, you need to know how to package that information in order to sell it. In this Course, Tori will teach you the fundamentals of writing a recipe fit for publication, a cookbook proposal to catch an agent's eye, a professional restaurant review, and a researched newspaper or magazine article. Tori will also discuss the in's and out's of blogging. In the Saturday class, you will have the opportunity to pitch an editor your story idea. Homework will be assigned and students will be asked to share their work. Bring a notebook or computer to the first class.

Save time, save money, and eat well--these are the three mantras of this Course! With efficient shopping, great preparation, and healthful ingredients, you can create fast, easy, and nourishing meals. In this Evening Series, you will learn how to stock your pantry, shop judiciously, cook quickly, and use leftovers in a new way. In this Course, Margaret will cover making stocks, soups, salads, braises and stews, as well as creating new meals from leftovers and freezing meals. Some of the dishes you may make are Bread Soup with Chard and Chanterelles; Spicy Marinated Carrot Salad; Spinach Dal with Curry Yogurt; Beef and Barley Stew; Lamb Tagine with Pistachio Quinoa Pilaf; Baked Polenta with Bacon and Sweet Red Peppers; Orange-Flavored Chicken with Asian Noodles; Seared Flank Steak with Olive Relish and Garlic; Flageolet Bean and Roma Tomato Gratin; Brown Sugar Peach Cobbler; and Coconut Rice Pudding. Yum!

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.

This is a brand new Course where Jessica will be teaching new and exciting recipes to be served with champagne and sparkling wines from around the world while Shelley will be leading the tasting. You will be amazed about all the information you will learn—not to mention the fun you will have. Here are some of the recipes you and the other students will be making: Crunchy Fried Mozzarella and Anchovy Sandwiches; Shrimp Salad with Chile, Papaya, and Mint; Arugula Gougeres with Smoked Bacon: Poached Atlantic Swordfish with Champagne, Capers, and Grapes; and Lemon Vanilla Ricotta Cakes with Raspberry Coulis.

Summer is the most bountiful time of the year at the San Francisco Ferry Plaza Farmers Market. Here, Jen will begin the weekend by taking everyone on a shopping tour of the market to pick up the fruits and vegetables of summer-tomatoes, beans, summer squashes, corn, peaches, and apricots. After meeting some of the growers and learning how to select the best quality produce, the class will head back to the School for a fun weekend of cooking. With these ingredients, the students will be making Sweet Corn Soup with Avocado Cream and Cilantro; Fresh Tomato Tart with Capers, Anchovies, and Caramelized Onions; Grilled Veal Chops with Summer Squash Gratin and Salsa Verde; Fresh Shelling Beans with Garlic and Sage; and Chocolate Hazelnut Souffle Cake with Strawberry and Raspberry Compote, and more!

Both the food and the wine of Spain have robust earthy flavors. It is why the people have such a love of eating and drinking and why we enjoy going there so much. Here, in this two-day Weekend Workshop, you can save yourself the trip but still have a great time cooking, eating, and tasting wines with Jessica and Shelley. The recipes to be cooked include Grilled Tuna with Escarole and Romesco Sauce; Duck and Olive Coca (pastries); Halibut Braised with Clams in Green Pea Salsa; Thin Green Beans with Toasted Walnuts and Figs; and Cinnamon Churros with Chocolate. Ole!

Looking for something to bring to a friend in need? Try a homecooked meal delivered to the door! In this class, you will learn to make delicious, transportable meals to nourish the body and soul. Some of the recipes you and your fellow students will make are Chicken Piccata with Herb-Roasted Potatoes and Zesty Green Beans; Braised Short Ribs with Horseradish Cream and Buttermilk Mashed Potatoes; Baby Back Ribs with Coleslaw and Jalapeno Cornbread; Moroccan Lentil Soup and Romaine, Kumquat, and Pistachio Salad; Roasted Salmon with Salsa Verde on Warm Farro Salad; Baked Penne with Mozzarella and Swiss Chard; and Chicken and White Bean Stew with Slow Roasted Tomatoes. You will also learn simple desserts like Fresh Berry Crostata with Vanilla Chantilly; and Damson Plum Cake with Caramel Sauce.

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, 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!

Not only is eating artisan/farmstead cheeses all the rage; but so too is cooking with cheese. Cheese adds so much to the good cook's repertoire that it will be really worthwhile to learn more. In this One-Day Workshop with Malcolm, you will learn such dishes as Manchego and Asparagus Tart with Serrano Ham and Dandelion Greens; Fennel Gratin with Fontina d'Aosta and Tallegio; Shaved Zucchini Carpaccio with Burrata and Mustard Breadcrumbs; Red Wine Risotto with Radicchio and Asiago; Baked Camembert with Dried Fruit Chutney; Zuppa Inglese (Italian Style English Trifle), and more!

If you missed Tori's very popular Moroccan class before, here is your chance to find out why this cuisine is perfect for entertaining or spicing up your daily menues. Based on the recipes she learned in Marrakech, Tori will teach you the fundamentals of Moroccan spices and equipment, and you will help to prepare authentic dishes such as Lamb Tagine with Broad Beans; Fish Tagine with Charmoula; Summer Vegetable Couscous; Spiced Moroccan Carrots; Grilled Pepper and Tomato Salad; Kafta (the best meatballs ever!), plus classic Mint Tea and how to make Preserved Lemons. The class will also prepare Moroccan-inspired appetizers and sweets. Come join the feast!

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!

Have you always wanted to know the difference between a pepper and a chile? or what kind of chilis to use for what dishes? Then, this is the class for you. Here, Malcolm will teach you all about growing, harvesting, storing, buying, and cooking with a variety of peppers and chilis. Some of the dishes you will be making with your class are Devilled Mackerel with Mint Tomato Salad; Corn Fritters with Tomato Chile Jam; Puebla-Style Chicken Mole; Coffee Braised Short Ribs with Ancho Chile; Chorizo and Potato Custards with New Mexican Chile Sauce; Red Snapper Steamed in Banana Leaves with Roasted Poblanos; Spezzantino d'Abruzzo (braised pork with sweet and hot peppers); and Chile-Spiced Chocolate Fondue.

There is a fascination with heirloom tomatoes in modern day cooking. Here, you can learn about the wonderful varieties of heirloom tomatoes and delicious recipes that show them off at their best. From tiny bite-size varieties to huge striped beefsteak tomatoes, with Farina, you will explore this amazing fruit from the garden. Among the dishes to be cooked are Smoked Tomato Soup with Garlic Croutons; Grilled Wild Salmon with Fresh Corn and Green Tomato Salad; Lebanese Fattoush Salad with Brandywine Tomatoes and Cucumbers; and Grilled Flatbread with Oven-Roasted Tomatoes and Mushrooms. There will even be a Fresh Tomato Gelato.

In these times, we should all be cooking more at home. Feeding a family healthful and delicious meals sets the right example for kids with ever changing palates. In this One-Day Workshop, Jodi will talk about simple tips for stocking your pantry, minimizing trips to the market, and making dishes that extend beyond just one meal. Some of the recipes you will make in class are Crispy Roasted Chicken for dinner and for Chicken Pot Pie; Tender Three-Meat Meatballs; Sole with Lemon and Caper Butter; Grilled Rib Eye Steaks with Fresh Corn and Arugula Salad; Moroccan-Style Lentil Soup; Italian Sausage Sandwiches with Broccoli Rabe Pesto; Shrimp Tacos with Chunky Guacamole; and Homemade Dulce de Leche Ice Cream Sandwiches.

Does the thought of baking a cake or a tart fill you with fear? Do you think you have to get in your car to drive to a bakery instead? Then, come get rid of your fears at Tante Marie's. You can join Christa for a day of learning simple, fool-proof techniques that will take the stress out of baking. These will become your go-to recipes whenever you want to create a luscious sweet dessert! You will learn how to make cakes, cupcakes, frostings, tarts, and cookies. You will even learn how simple it is to make a chocolate mousse or a chocolate souffle! You will gain confidence in yourself and admiration from others. Come, join the fun!