With all the great produce that abounds in the summer, it’s a great time to develop (or hone) your cooking skills with some cool culinary classes. The CELLAR KITCHEN IN MACY’S UNION SQUARE is holding two exciting classes in August. On Saturday August 6th, 2pm-4pm, Azalina’s and La Cocina will present a hands-on cooking class where you’ll learn to cook one of Azalina’s signature Malaysian dishes. Tickets/info. $20; proceeds benefit La Cocina.
Then on Sunday August 14th at 2pm, join an olive oil tasting and cooking class with chef Rachelle Boucher, blogger and culinary “Flavor Agent,” also in the Cellar. Learn about local olive oils and the artisans behind them, then you’ll taste and cook with the oils. Dishes will include seasonal flatbreads, herbed tagliatelle with heirloom squash “noodles,” lemon oil and ricotta salata, and vanilla ice cream cones with balsamic and olive oil drizzle. $15 at the door; RSVP here. 170 O’Farrell St. at Stockton, San Francisco.
PARTIES THAT COOK is launching a Cooking Farm to Table series of classes, and the first class is Saturday August 13th, 3:30pm-7:30pm. Participants will tour Canvas Ranch in Petaluma, a small family-run farm in Two Rock Valley, to learn about fresh, locally grown produce and seasonal cooking. You’ll get hands-on to prepare a four-course gourmet meal with ingredients from the fields, then you get to sit down and eat what everyone made. Sample menu items include orecchiette with mascarpone, basil, and heirloom tomatoes; balsamic marinated skirt steak with herbed breadcrumbs; and seasonal fruit potpies with buttermilk whipped cream. Bring some wine (and flat shoes!) too. You’ll get emailed copies of the recipes and photos as well. 21 and over only. $135 per person; sign up here. 755 Tomales Rd. between Pennsylvania and Chileno Valley, Petaluma.
URBAN KITCHEN SF is hosting Richie Nakano and Susanna Ok of Hapa Ramen for a pickles and kimchee workshop on Thursday August 25th from 5:30pm-7:30pm. They’re going to show participants how to make pickles and kimchee using seasonal and traditional vegetables and fruits from the Ferry Plaza Farmers Market. You’ll get to make two pickles and one kimchee to take home with you, along with more ingredients and a recipe book to continue the pickling and fermenting at home. Tickets are selling fast! $58, CUESA Dacor Teaching Kitchen, Ferry Building, San Francisco.
Photo of homemade kimchee from Urban Kitchen’s website.