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Feb 26, 2013 2 min read

Upcoming Culinary Classes: Knife Skills, Cheese, Chickens, and More

Upcoming Culinary Classes: Knife Skills, Cheese, Chickens, and More
Making cheese. Photo courtesy the Milk Maid.
Table of Contents

Learn how to chop food, not your fingers (ow), with John Lee’s Basic Knife Skills Class at 18 REASONS on Sunday March 10th from 3pm-5pm. Tickets are $25 for 18 Reasons members and $35 for the general public. 3674 18th St. at Dolores, 415-568-2710.

On Wednesday March 20th, join ~LA COCINA~ for Azalina of Azalina’s Malaysian and Binita of Bini’s Kitchen for Backpacking Through Southern Asia, where you’ll learn all the techniques and spices that give Malaysian and Nepalese cuisine its awesome flavors. The class is 6:30pm-9pm, and tickets are $80 per person or $150 for a pair, and include dinner and drinks.

CUESA has a bunch of classes coming up at the ~FERRY BUILDING~. On Thursday March 7th, catch Latin Cheeses with the Milk Maid from 5:30pm-7:30pm. The class costs $49 and includes a take-home cheesemaking kit with recipes.

Then, on Saturday March 9th from 2pm-4pm, join Nicole Kramer of Urban Kitchen SF for an Introduction to Backyard Chickens. You’ll learn all about keeping chickens in an urban environment and head home with tips on how to raise your own. Tickets are $48, and those interested can also take an optional follow-up tour of Kramer’s farm in Oakland on Sunday March 10th from 11am-1pm.

Get even more cheese cred on Thursday April 25th with Aged and Fresh Chèvre with the Milk Maid. The class runs from 5:30pm-7:30pm and tickets are $51. Ticket price includes a handmade cheese, recipes, and lots of good knowledge on creating your own goat cheeses at home.

Learn how to make some mighty fine pastas at ~FLOUR + WATER~ with its two-part pasta series. The series begins with Pasta Class I, on either Tuesday March 5th or Tuesday March 19th at 6:30pm, which is all about perfecting flat pastas and using the hand-crank machine. The class follows up with Pasta Class II, on either Tuesday March 12th or Tuesday March 26th at 6:30pm, which focuses on stuffed pastas (mmmm). Tickets to the earlier series can be purchased here and the later series here. Each class costs $200 (no, it’s not cheap) but includes all instruction, a sit-down dinner with wine pairings, fresh pasta to take home, and a recipe book (please note the price does not include tax).

Making cheese. Photo courtesy the Milk Maid.

Fresh pasta from Flour + Water. Photo from Facebook.
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