Dim Sum Dumplings

Join Linda Tay Esposito for a Sunday dim sum class featuring handmade soup dumplings and more treats that are as much fun to prepare as they are to eat!

One Fish, Two Fish, Black Cod, Bluefish

Let local fish advocate David Groff educate and tempt you with globally inspired recipes featuring our celebrated Bay Area black cod.

From Field & Garden

Part of the Learn to Cook—Spring 2026 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 inviting, nourishing meals.

Creams: Crème Brûlée and Crémeux

Part of the Learn to Bake More (Thursdays)—Spring 2026 Series

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

The Vegetable School: Spring Feast

Join cookbook author, chef, and vegetable expert Cara Mangini for a vivid, vegetarian, produce-packed celebration of spring’s bounty.

Sweet and Savory Hand Pies

Bebe Carminito brings her signature style to hand pies! Learn to use two types of crust (one homemade, one store-bought) paired with savory and sweet fillings for these packable, portable treats.

All About Sauces

David Groff offers this sauce-making intensive focused on classic French sauces. Learn to blend, reduce, emulsify, and balance flavors to enhance any dish on your table.

Japanese Breakfast (online)

Practice your dashi making and fish grilling technique with chef Greg Dunmore in this seasonal salute to Japanese breakfast.

Air: Macarons

Part of the Learn to Bake More (Thursdays)—Spring 2026 Series

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

The Korean Pantry and Banchan

Selina Lee invites you to learn about essential vegetarian Korean pantry staples and eating customs, as we make banchan, gochujang stew, and more.

Japanese Fermentation

Fermentation evangelist Karen Diggs shares her knowledge of Japanese fermented foods, from shio koji to amazake. Learn how the microbial world contributes to tastes, textures, preservation, and our well-being.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook—Spring 2026 Series

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

Cake: Roulades

Part of the Learn to Bake More (Thursdays)—Spring 2026 Series

Practice new cake making skills as we mix, bake, fill, and roll a light and luscious Vanilla Sponge Cake Roulade and learn some fancy decorating techniques!

Japanese Breads

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

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.

Comfort—Braises & Beans

Part of the Learn to Cook—Spring 2026 Series

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

Breakfast All Day—Eggs

Part of the Learn to Cook—Spring 2026 Series

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

One Fish, Two Fish, Black Cod, Bluefish

Let local fish advocate David Groff educate and tempt you with globally inspired recipes featuring our celebrated Bay Area black cod.

Meet the Producer—Tomales Farmstead Creamery

Join instructor Frances Wilson, with special guests Tamara Hicks and Nick Campbell of Tomales Farmstead Creamery, to cook a stunning springtime menu featuring cheeses from the award winning farm.

Learn to Cook (Thursdays)—Spring/Summer 2026

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)—Spring/Summer 2026 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 (Thursdays)—Spring/Summer 2026 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.

Friday Night Pizza

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

Korean/Hawaiian with Beth Lee

Cook through a menu of Korean classics by way of Hawaii with Beth Lee as your guide, in this lighthearted and delicious class!

From Field & Garden

Part of the Learn to Cook (Thursdays)—Spring/Summer 2026 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 inviting, nourishing meals.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Thursdays)—Spring/Summer 2026 Series

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

Comfort—Braises & Beans

Part of the Learn to Cook (Thursdays)—Spring/Summer 2026 Series

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

Breakfast All Day—Eggs

Part of the Learn to Cook (Thursdays)—Spring/Summer 2026 Series

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

5-Day Teen Cooking Camp

Cooks aged 11 to 14 are invited to join our hands-on, fun-filled 5-day teen cooking camp! We’ll make homemade pasta, breakfast and dinner favorites, and some sweet treats, too.

Teen Cooking Camp: Day 1

Part of the 5-Day Teen Cooking Camp Series

Day 1 of our Teen Cooking Camp focuses on knife skills, scratch-made burgers and sides, and a fun twist on macaroni and cheese.

Teen Cooking Camp: Day 2

Part of the 5-Day Teen Cooking Camp Series

Day 2 of our Teen Cooking Workshop is all about chicken, featuring three preparations, as well as techniques for gnocchi and salad to serve on the side.

Teen Cooking Camp: Day 3

Part of the 5-Day Teen Cooking Camp Series

Prepare yourself for the most important meal of the day—breakfast!—on Day 3 of our Teen Cooking Camp.

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!