Does whole-animal cooking appeal to you in principle, but overwhelm you in practice? Yeah, I understand how that goes. Fortunately, Curiosity Atlas has the perfect solution: Tip to Tail, a class on cooking whole fish, from selecting to cleaning to filleting. They’ll even cover how to deal with all the extra bits and pieces. The class will be taught by the fine folks of i love blue sea at the Good Eggs space in the Mission. Tickets are $90 and include a fillet knife, fish to sample during class, and a whole rainbow trout to clean and then take home. Sunday September 23rd, 2pm-4pm, 530 Hampshire St. #301 at 17th St.
Naomi Duguid, who has written several beautiful cookbooks based on her travels in Asia, is in town promoting her newest release, Burma: Rivers of Flavor. On Wednesday September 26th she’ll be at the Purcell Murray Culinary Showroom and Amphitheatre in Brisbane for a luncheon. She will be signing books, talking about her travels in Burma and the food and people she encountered there, and demonstrating some of the techniques in the book. The event costs $45, and reservations can be made by calling 415-330-5552 or by emailing email@example.com. 185 Park Ave. at Valley, Brisbane.
On Saturday September 29th, Scharffen Berger Chocolate will be hosting some exciting (and free!) baking classes at Macy’s in Union Square to kick off The Chocolate Adventure Contest 2012 Sandwich Cookie Edition. The first one will be from 2pm-3pm with Yigit Pura of Tout Sweet Pâtisserie. He’ll be showing attendees how to make pasilla chile-spiced cookie sandwiches, with chocolate ganache and cacao nib mudslides. Then, from 4pm-5pm, cookbook author and all-around chocolate expert Alice Medrich will demonstrate how to make mocha banana ice cream sandwiches. The classes are free, but you can only take one class, and you have to RSVP to ScharffenBergerRSVP@rfbinder.com. Macy’s Union Square, lower level, 170 O’Farrell St. at Powell.
The holiday season is coming sooner than you think (ay yi yi), and now is a great time to brush up on your cooking skills in preparation. The Studio of Good Living will be offering classes every week to bring you up to speed. First, there’s the Vegan and Gluten-Free Cooking series, which takes place Tuesday evenings from 7pm-9pm, until October 30th. Then on Saturdays in November from 11am-2pm, catch Holiday Sides and Desserts, which will include lessons on classic but challenging dishes like pumpkin pie and fluffy biscuits. Each class costs $90, and tickets can be purchased here.