The Japanese Pantry: All About Dashi

Chef Greg Dunmore leads this exploration of dashi, the cornerstone broths of Japanese cuisine, with an array of tempting recipes to inspire your home cooking.

Bûche de Noël (Make and Take)

Join Jeremy Jarman to make (& take home) the season’s most sought-after sweet. This impressive, festive dessert is lots of fun to make, decorate, and share with your loved ones!

The Curated Board with Bebe

Let Bebe Black Carminito bring pizzaz to your party food with easy, fun recipes from her book, The Curated Board. She’ll share styling secrets for tasteful boards and platters to wow family and friends.

Swedish Gingerbread House Party (Make and Take)

Amelia Eudailey of Hej Hej serves up this Swedish gingerbread house extravaganza, complete with a traditional Swedish Christmas buffet. You’ll take home your very own gingerbread house!

Cookie Swap with Salt+Spine

We’re teaming up with Salt+Spine for our annual Cookie Swap, including cookie sampling, baking demos, and lots of holiday spirit. Please join us!

Knife Skills Basics

Civic Kitchen co-founder Jen Nurse will teach you to use, choose and care for kitchen knives. We’ll practice assorted cutting techniques for more efficient, more enjoyable home cooking.

Learn to Cook More: Technique (Winter 2025)

Build your confidence in this 4-week continuation of our Learn to Cook series. We’ll tackle handmade pastas, bone up on fish and shellfish, simmer sauces from around the globe, and more! Did we mention the dinner party?

Pasta by Hand

Part of the Learn to Cook More: Technique (Winter 2025) Series

This segment of Learn to Cook More focuses on pasta. From hand cut farfalle to plump little filled tortellini, you will learn firsthand how simple and satisfying it is to make pasta at home.

Learn to Cook (Thursdays)—Winter 2025

Build a strong foundation for any culinary challenge thrown your way. Get ready to face the fundamentals—from sautéing to searing to steaming, we’ve got it covered in this six-week course!

Get Sharp!—Kitchen Confidence

Part of the Learn to Cook (Thursdays)—Winter 2025 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.

Date Night: San Francisco Steakhouse

If you’re looking for a great date night idea, look no further! Cooking Clare Langan’s steakhouse menu together is a great way to relax, learn & enjoy a spectacular meal.

Learn to Cook (Saturdays)—Winter 2025

Build a strong foundation for any culinary challenge thrown your way. Get ready to face the fundamentals—from sautéing to searing to steaming, we’ve got it covered in this six-week course!

Get Sharp!—Kitchen Confidence

Part of the Learn to Cook (Saturdays)—Winter 2025 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.

Paella Party

Here’s a great idea to kick off a new year of cooking: Join Linda Carucci to make the ultimate weekend lunch, Paella!, served up in California style with the best fresh, local ingredients.

Jackie’s New Year Reset

Jackie Apple will help you greet the new year with achievable recipes featuring anti-inflammatory, antioxidant-rich foods packed with flavor.

More Fish & Shellfish

Part of the Learn to Cook More: Technique (Winter 2025) Series

This class takes a deep dive into advanced seafood preparation, as we work with whole fish, squid, and various shellfish in an array of recipes.

Date Night: Bay Area Farmers Market

If you’re looking for a great date night idea, look no further! Cooking Clare Langan’s farmers market menu together is a great way to relax, learn & enjoy a spectacular meal.

Friday Night Pizza with Michael Kalanty

Dough master extraordinaire Michael Kalanty will share his techniques and recipes for making truly superb pizza at home.

Spain + Japan: A Love Story

Camila Loew joins us online from Barcelona to explore the intersection of Spanish and Japanese cuisines—their ingredients, beloved recipes and traditions.

Italian Classics: Ossobuco alla milanese

Viola returns for another Italian classic. Two worthy dishes that stand proudly on their own, saffron risotto and braised veal shanks, unite to become an indelible icon of Milan’s cuisine: Ossobuco alla milanese.

Learn to Bake (Tuesdays)—Winter 2025

Transform your baking skills with instructor Jeremy Jarman in this four-session course. Learn to properly measure and mix, wield a rolling pin and a piping bag, and bake all kinds of sweet and savory treats with confidence.

Dough: Cookies and Crusts

Part of the Learn to Bake (Tuesdays)—Winter 2025 Series

Melted, chilled, creamed, browned—learn the function of butter and other fats in baking. We’ll make a dazzling array of cookies and practice the skills you need to create superb pie and tart crusts.

Demystifying Sauces

Part of the Learn to Cook More: Technique (Winter 2025) Series

This session focuses on sauce making, from classic codified French methods to standout sauces from around the globe. You’ll blend, reduce, emulsify and learn to balance flavors to enhance any dish on your table.

From Field & Garden

Part of the Learn to Cook (Thursdays)—Winter 2025 Series

In this vegetable-focused class, we will work with a rainbow of seasonal produce—including varieties you may never have cooked with before—to make healthy, inviting, nourishing meals.

Friday Night Samosas! (Make & Take)

Get ready to roll, fold, fry, and savor with Nisha Panchal Patel as your guide! We’ll make wrappers, fillings and chutneys to eat in class, with plenty to take home for future feasts.

From Field & Garden

Part of the Learn to Cook (Saturdays)—Winter 2025 Series

In this vegetable-focused class, we will work with a rainbow of seasonal produce—including varieties you may never have cooked with before—to make healthy, inviting, nourishing meals.

The Japanese Pantry: Soy Sauce & Tamari

Join Chef Greg Dunmore for an exploration of soy sauce and tamari, with an in-depth guided tasting and recipes and techniques to enhance your home cooking.

Creams: Custards, Curds and Ganache

Part of the Learn to Bake (Tuesdays)—Winter 2025 Series

Practice the art of making silky-smooth pastry cream, melt-in-your-mouth chocolate ganache, and tantalizing tangy-sweet lemon curd to use in an array of pies and tarts.

Art of the Dinner Party

Part of the Learn to Cook More: Technique (Winter 2025) Series

For the Learn to Cook II series finale, we’re throwing a dinner party! Learn to plan and host your own gatherings, as we cook a menu created by you and your classmates.

From the Sea

Part of the Learn to Cook (Thursdays)—Winter 2025 Series

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

Ukrainian Kitchen: Anna’s Chicken Kyiv

Let Anna Voloshyna sweep you away to glamorous early 1900s Kyiv with her menu of traditional Ukrainian recipes (and just a touch of modern California style).

From the Sea

Part of the Learn to Cook (Saturdays)—Winter 2025 Series

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

Lunar New Year Banquet

Celebrate the Lunar New Year with Linda Tay Esposito’s banquet filled with symbolic and scrumptious traditional dishes, including dumplings and a knock-your-socks-off sashimi salad.

Air: Meringues, Cream Puffs and Soufflés

Part of the Learn to Bake (Tuesdays)—Winter 2025 Series

Though absent from most ingredient lists, air is a key component in successful baking. We’ll show you how to capture and use it to yield ethereal meringues, crisp pâte à choux and sky high soufflés.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Thursdays)—Winter 2025 Series

Stock your pantry and freezer with basic ingredients for easy menu planning and prep. We’ll show how a simple chicken and pantry staples can produce enticing meals all week long.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Saturdays)—Winter 2025 Series

Stock your pantry and freezer with basic ingredients for easy menu planning and prep. We’ll show how a simple chicken and pantry staples can produce enticing meals all week long.

Croissants with Michael Kalanty

Bread expert Michael Kalanty shares the fundamental knowledge and skills you need to make flaky, buttery classic croissants at home.

Layer Cakes

Part of the Learn to Bake (Tuesdays)—Winter 2025 Series

What better finale for our Learn to Bake series than a good old-fashioned layer cake? Learn to mix, bake, fill, and frost for all of life’s special occasions.

Medovyk: Ukrainian Honey Cake (Make and Take)

Join Anna Voloshyna, chef and author of BUDMO!: Recipes from a Ukrainian Kitchen to make Medovyk (Ukrainian Honey Cake). This spectacular dessert will wow you and those who are lucky enough to share it with you!

Comfort—Braises & Beans

Part of the Learn to Cook (Thursdays)—Winter 2025 Series

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

Italian Valentine: Passion Red Menu

Celebrate Valentine’s day the Italian way, with this Passion Red Menu from Viola. We’ll cook up a meal worthy of this celebration of love. (Singletons welcome, btw!)

Gluten Free Sourdough Bread (2-Session Workshop)

Excellent homemade gluten free sourdough bread baking is within your reach! Instructor Camila Loew will guide you through every step of the process she uses to make bread in her own kitchen.

Comfort—Braises & Beans

Part of the Learn to Cook (Saturdays)—Winter 2025 Series

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

Knife Skills Basics

Civic Kitchen co-founder Jen Nurse will teach you to use, choose and care for kitchen knives. We’ll practice assorted cutting techniques for more efficient, more enjoyable home cooking.

Breakfast All Day—All About Eggs

Part of the Learn to Cook (Thursdays)—Winter 2025 Series

Learning to cook with the very versatile egg leads to countless tempting meals. Join us as we poach, fry, boil, bake, soufflé, and scramble our way to egg expertise.

Chili Crab (& Friends)

Linda Tay Esposito leads a rollicking crab fest featuring chili crab, black pepper crab and a golden crab surprise, all showcasing fresh, local Dungeness crab!

Breakfast All Day—All About Eggs

Part of the Learn to Cook (Saturdays)—Winter 2025 Series

Learning to cook with the very versatile egg leads to countless tempting meals. Join us as we poach, fry, boil, bake, soufflé, and scramble our way to egg expertise.

Learn to Bake More (Tuesdays)—Winter 2025

Boost your baking prowess with instructor Jeremy Jarman in this 4-session course, the more advanced sequel to our Learn to Bake series.

Doughs: Puff Pastry and Brioche

Part of the Learn to Bake More (Tuesdays)—Winter 2025 Series

Further your understanding of the role that butter and other fats play in classic doughs by making puff pastry and brioche from scratch.

Empanadas of Argentina

Instructor Jackie Apple shares her family recipes for traditional Argentinian empanadas. Roll, fill & fold your way to a fun and casual Friday night supper.

Creams: Crème Brûlée and Crémeux

Part of the Learn to Bake More (Tuesdays)—Winter 2025 Series

Time-honored classics like crème brûlée, crémeux and Napoleons feature in this class all about luxurious creamy desserts.

Air: Macarons

Part of the Learn to Bake More (Tuesdays)—Winter 2025 Series

Chef Jeremy leads a macarons master class, featuring an array of baking techniques and examining the role of air in these delicate delights.

Cake: Roulades

Part of the Learn to Bake More (Tuesdays)—Winter 2025 Series

Practice new cake making skills as we mix, bake, fill and roll a light and luscious Vanilla Sponge Cake Roulade to celebrate our Learn to Bake More finale!