Teen Cooking Camp: Day 4

Part of the 5-Day Teen Cooking Camp Series

Celebrate Day 4 of our Teen Cooking Camp with a taco bar, complete with crispy fish or steak and a rainbow of traditional sides.

Teen Cooking Camp: Day 5

Part of the 5-Day Teen Cooking Camp Series

Celebrate the final day of our Teen Cooking Camp with sweet and savory baking recipes, plus homemade ice cream!

Korean/Hawaiian

Beth Lee shares a marvelous menu of her family’s Korean classics by way of Hawaii in this lighthearted class!

Arepas of Venezuela

What could be better on a Saturday midday than handmade arepas? Join Victoria Lozano to make these crispy/fluffy cornmeal cakes, fantastic fillings, and tres leches cake for dessert!

Tonkatsu Sando Picnic (online)

Greg Dunmore will lead you in making a terrific Tonkatsu Sando, complete with your own homemade katsu sauce and Japanese salads for a picnic at home or outdoors!

Knife Skills Basics

Civic Kitchen co-founder Jen Nurse will teach you to use, choose, and care for your knives, as we practice cutting techniques for more efficient and enjoyable home cooking.

San Francisco Seafood Tower

Local seafood is the star of this class with David Groff. He’ll share raw, cured, and easy-to-cook preparations for summery suppers and snacks.

Friday Night Pizza

Dough expert Michael Kalanty shares his techniques and recipes for making superb pizza at home.

San Francisco Treats

David Groff leads a light-hearted exploration of San Francisco classics, from the gold rush era through present day, paying homage to the institutions and iconic recipes that put The City on the world’s culinary map.

Korean Gimbap Workshop

Master the art of making colorful Gimbap, the traditional Korean seaweed rice rolls, with Selina Lee.

Knife Skills Basics

Civic Kitchen co-founder Jen Nurse will teach you to use, choose, and care for your knives, as we practice cutting techniques for more efficient and enjoyable home cooking.

Asian Skewers & Salads

Summertime, skewers, and salads! What could be better? Linda Tay Esposito will guide us on a tour of Asian skewered delights and great sides to accompany them.

Sweet Summer Bakes

Market stalls and fruit bowls are overflowing—it’s the perfect time time for Kara Nielsen’s low-fuss baking bonanza showcasing our glorious local fruits.

Spanish Night Out: Paella and Friends

Join David Groff for a Spanish-style night out, as you learn to make paella, tapas, and sangria in this convivial hands-on cooking class.

Knife Skills Basics

Civic Kitchen co-founder Jen Nurse will teach you to use, choose, and care for your knives, as we practice cutting techniques for more efficient and enjoyable home cooking.

Japanese Breads

Michael Kalanty leads this hands-on baking class featuring two Japanese breads that have taken the world by storm: Milk Bread (Shokupan) and Shio Pan (Salt Bread).

Tanya Holland’s Brown Sugar Kitchen Brunch

Acclaimed chef Tanya Holland will lead students in making a menu of brunch classics from her renowned Oakland restaurant, Brown Sugar Kitchen.

Learn to Cook More: Self-Sufficiency—Fall 2026

What’s for dinner? Learn to answer this question with ease, with strategies for stocking your pantry and freezer, make-ahead cooking, and transforming leftovers into great low-stress meals all week long.

Pantry Recipes

Part of the Learn to Cook More: Self-Sufficiency—Fall 2026 Series

Learn how to stock your kitchen with store-bought items to up your everyday cooking game with minimal effort.

Multi-Meal Planning

Part of the Learn to Cook More: Self-Sufficiency—Fall 2026 Series

Set yourself up for success by cooking a big batch of something on one day and transforming the leftovers into several creative meals throughout the week.

Simple Strategies

Part of the Learn to Cook More: Self-Sufficiency—Fall 2026 Series

Become a more empowered eater by batch cooking, harnessing the power of your freezer, and learning to make quick dishes that serve one or two, with or without the use of a recipe.

Learn to Cook—Fall 2026 Thursdays

Build a strong foundation for any culinary challenge thrown your way. Get ready to face the fundamentals—from chopping to sautéing to steaming, we’ve got it covered!

Kitchen Confidence—Get Sharp!

Part of the Learn to Cook—Fall 2026 Thursdays Series

Transform your home cooking in our Learn to Cook Series: We’ll teach you to season food properly, read & follow (or ignore!) recipes, and vastly improve your knife skills.

Learn to Cook—Fall 2026 Saturdays

Build a strong foundation for any culinary challenge thrown your way. Get ready to face the fundamentals—from chopping to sautéing to steaming, we’ve got it covered!

Kitchen Confidence—Get Sharp!

Part of the Learn to Cook—Fall 2026 Saturdays Series

Transform your home cooking in our Learn to Cook Series: We’ll teach you to season food properly, read & follow (or ignore!) recipes, and vastly improve your knife skills.

From the Sea

Part of the Learn to Cook—Fall 2026 Thursdays Series

Learn to select seafood and prepare it using a variety of techniques. We will also include grain and vegetable dishes, with plenty of inspiration and recipes to expand your repertoire.

From the Sea

Part of the Learn to Cook—Fall 2026 Saturdays Series

Learn to select seafood and prepare it using a variety of techniques. We will also include grain and vegetable dishes, with plenty of inspiration and recipes to expand your repertoire.

From Field and Garden

Part of the Learn to Cook—Fall 2026 Thursdays Series

In this vegetable-focused class, we’ll work with a rainbow of seasonal produce, widening your vegetable horizons to help you make varied, inviting, and nourishing meals.

From Field and Garden

Part of the Learn to Cook—Fall 2026 Saturdays Series

In this vegetable-focused class, we’ll work with a rainbow of seasonal produce, widening your vegetable horizons to help you make varied, inviting, and nourishing meals.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook—Fall 2026 Thursdays Series

Stock your pantry, freezer and recipe collection with basics for easier menu planning. We’ll show how a simple chicken and pantry staples can yield enticing meals all week long.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook—Fall 2026 Saturdays Series

Stock your pantry, freezer and recipe collection with basics for easier menu planning. We’ll show how a simple chicken and pantry staples can yield enticing meals all week long.

Comfort—Braises & Beans

Part of the Learn to Cook—Fall 2026 Thursdays Series

Fall months call for heartwarming recipes to nourish us through the season. Learn to make comforting braises, hearty bean dishes and satisfying main course salads.

Comfort—Braises & Beans

Part of the Learn to Cook—Fall 2026 Saturdays Series

Fall months call for heartwarming recipes to nourish us through the season. Learn to make comforting braises, hearty bean dishes and satisfying main course salads.

Breakfast All Day—Eggs

Part of the Learn to Cook—Fall 2026 Thursdays Series

Learning to cook with the versatile egg can yield countless tempting meals. Join us to poach, fry, boil, bake, soufflé and scramble your way to egg expertise.

Breakfast All Day—Eggs

Part of the Learn to Cook—Fall 2026 Saturdays Series

Learning to cook with the versatile egg can yield countless tempting meals. Join us to poach, fry, boil, bake, soufflé and scramble your way to egg expertise.