A winter risotto from chef Thomas McNaughton. Photo courtesy 20th Street Corridor blog.
On Tuesday October 30th (that’s tonight—act fast!), Alison McQuade, of McQuade’s Celtic Chutneys, will be teaching Create Your Own Chutney! at the ~FERRY BUILDING~. The class is put on by Urban Kitchen SF, and you’ll leave class with your own jar of chutney, a spice blend for making your own chutney at home, and a recipe. The class is from 5:30pm-7:30pm, and tickets are $47.
Then, on Thursday November 8th, Urban Kitchen will be bringing us another class, More Fermenting Fun with Happy Girl Kitchen: Kimchi & Kraut, with Todd Champagne of Happy Girl Kitchen. This one is also at the ~FERRY BUILDING~, and you’ll learn the basics of pH and fermentation safety, and head home with recipes, the kraut and kimchi made in class, and supplies to keep you going at home. The class will be from 5:30pm-7:30pm, and tickets are $56.
On Saturday November 10th, Alice Medrich will be in Brisbane at the ~PURCELL MURRAY~ culinary showroom for an afternoon of demonstrations and tastings. She’ll be showing you how to make perfect piecrusts, holiday cakes, cookies, and sweets using recipes from her latest book, Sinfully Easy Delicious Desserts. The class is from 2pm-4pm, and costs $45. 185 Park Lane at Valley, Brisbane, 415-330-5557.
Looking for a luxurious class experience? On Monday November 19th or Monday December 17th, you can catch a seasonal risotto class at ~SALUMERIA~ with Flour + Water and Central Kitchen chef Thomas McNaughton. You’ll learn how to make your own risotto using seasonal ingredients, and then sit down to a three-course, risotto-focused dinner with wine pairings. Plus, you’ll get a risotto kit and recipes to take home and try out yourself. Both classes will be from 6:30pm-8:30pm, and cost $175, including dinner, tip, wine, and the class, though tax is additional. You can purchase November tickets here and December tickets here.
Also at Salumeria, check out the Turkey Basics class with chef Thomas McNaughton. You’ll learn how to select a bird, how to brine it, and how to cook it properly so it’s juuuust right. You’l go home with all the ingredients you need to brine your own turkey, too. They’ll be serving prosecco, wine, and salumi during the class, so don’t worry about going hungry. Tickets to the class costs $100 and will be at 6:30pm on either Sunday November 11th or 18th; you pick which date is best for you. 3000 20th St. at Florida, 415-471-2998.