Mar
25
11:00 AM11:00

Weeknight Meals: One Roast Chicken - 5 More Meals

Our grandmothers knew how to make delicious dishes with leftovers. Sometimes they were even better than the original dish. We are continuing our theme of Week Night Meals. In this class you will learn how to make cook The Perfect Roast Chicken and then, using the leftovers, how to make creative (and easy) dishes, each from adifferent cuisine, for dinner during the week.

All of the recipes will be appropriate for weeknight cooking. Each class is $130, or $470 if you sign up for the entire series.

Chiang Mai Chicken and Noodles with Bok Choy

Not your Traditional Chicken Pot Pie

 Korean-Style Chicken Wraps

Warm Bread Salad with Chicken, Winter Greens, Cherries and Walnuts

Risotto with Chicken, English Peas and Herbs

Spicy Arepas with Chicken and Queso Fresca, Chipotle Ketchup

 

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Feb
25
11:00 AM11:00

Weeknight Meals: New Year’s Resolutions

Weeknight Meals: New Year’s Resolutions and Comfort Cooking

In the cooler winter months and with a new year upon us, kitchen cravings range the gamut from hearty comfort foods to the lighter fare of January resolutions. Which to choose? With Weeknight Meals, our new four-part series, you don’t have to decide! Each class will focus on big flavors and shorter preparation times. In two of the classes, you will learn to prepare seasonal comfort meals and the other two classes will highlight a lighter, but no less delicious, style of cooking. Tired of your weeknight standbys? Kick off the New Year and add a bunch of fun, new recipes to your weeknight-cooking repertoire. All of the recipes will be appropriate for weeknight cooking. Each class is $130, or $470 if you sign up for the entire series.

Part Two: In this second class of our New Year's Resolution Classes, we will prepare such dishes as:

-Shakshuka With Feta

-Harissa Roast Salmon with Lentils

-Kale and Chicken Caesar Salad with Crispy Chick Peas

-Roast Chicken Legs with Preserved Lemon Olive Salsa and Farro

-Greek Yogurt Parfait with Pistachios, Chia Seeds and Pomegranat

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Feb
11
11:00 AM11:00

Weeknight Meals: Comfort

Weeknight Meals: New Year’s Resolutions and Comfort Cooking

In the cooler winter months and with a new year upon us, kitchen cravings range the gamut from hearty comfort foods to the lighter fare of January resolutions. Which to choose? With Weeknight Meals, our new four-part series, you don’t have to decide! Each class will focus on big flavors and shorter preparation times. In two of the classes, you will learn to prepare seasonal comfort meals and the other two classes will highlight a lighter, but no less delicious, style of cooking. Tired of your weeknight standbys? Kick off the New Year and add a bunch of fun, new recipes to your weeknight-cooking repertoire. All of the recipes will be appropriate for weeknight cooking. Each class is $130, or $470 if you sign up for the entire series.

Part One: When you get home from work in the winter and it’s already dark out, you want nothing more than to eat something hearty and delicious and curl up on the couch with a glass of wine. This class will teach you some comforting, big-flavor meals that don’t take all day to prepare.

 

Students will make recipes such as:

-Sausage and Delicata Squash Carbonara

-Potato Latkes with Sautéed Beef and Roasted Root Vegetables

-Pork Chops with Greens, Mustard Pan Sauce and Quick Cornbread

-Turkey Chili with Hominy

-Fastest Fudge Cake

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Jan
28
11:00 AM11:00

Weeknight Meals: New Year’s Resolutions

Weeknight Meals: New Year’s Resolutions and Comfort Cooking

In the cooler winter months and with a new year upon us, kitchen cravings range the gamut from hearty comfort foods to the lighter fare of January resolutions. Which to choose? With Weeknight Meals, our new four-part series, you don’t have to decide! Each class will focus on big flavors and shorter preparation times. In two of the classes, you will learn to prepare seasonal comfort meals and the other two classes will highlight a lighter, but no less delicious, style of cooking. Tired of your weeknight standbys? Kick off the New Year and add a bunch of fun, new recipes to your weeknight-cooking repertoire. All of the recipes will be appropriate for weeknight cooking. Each class is $130, or $470 if you sign up for the entire series.

Part One: In this New Year’s Resolutions Class, we will explore weeknight recipes with a Mediterranean and Asian twists. Grains and legumes feature strongly in the cooking of these cuisine, and they also lend themselves well to healthy, weeknight cooking.

In this class we will prepare such dishes as:

-Warm Barley, Parsley, Roasted Squash and Chile Salad

-Vietnamese Chicken Soup with Black Rice

-Quick Paella with Cod and Saffron

-Red Lentil Dal with Coconut and Kale

-Baked Stuffed Apples with Honey and Nuts

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Dec
10
11:00 AM11:00

Holiday Boot Camp: Gifts from the Kitchen

Holiday Boot Camp Believe it or not, it’s rapidly approaching: Holiday Season 2016! Is it your turn to host Thanksgiving dinner or the annual neighborhood cocktail party? Don’t panic, our special four-course series will help you win the holidays this year with creative recipes, do-ahead techniques, and tips to take the stress out of holiday cooking and baking. Each class is $130, or $470 if you sign up for the entire series. Classes are held at Rocket Restaurant Resource, 2940 7th Street, Berkeley.

Make your friends and family thoughtful, unique gifts from your own kitchen.  Whether it is candied orange peel or spicy mustard, your handmade gifts will be appreciated. The class will include simple preserving techniques and will also cover packaging your gifts attractively. Each student will take home a selection of the gifts made. The recipes we will make will include such items as:

 

·  Meyer Lemon Curd

·  Whiskey Caramel Sauce

·  Pistachio Cherry Nougat

·  Chocolate-dipped Candied Orange Peel

·  Chocolate Sablés

·  Irish Butter Cookies

·  Almond Rochers

·  Mejool Date & Coconut Chutney

·  Quick Pickles,

We will make Roasted Winter Squash Soup with Pimenton Crème Fraiche and Spiced Pumpkin Seeds for lunch while making our gifts.

 

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Nov
19
11:00 AM11:00

Holiday Boot Camp: Pies and Tarts

Holiday Boot Camp Believe it or not, it’s rapidly approaching: Holiday Season 2016! Is it your turn to host Thanksgiving dinner or the annual neighborhood cocktail party? Don’t panic, our special four-course series will help you win the holidays this year with creative recipes, do-ahead techniques, and tips to take the stress out of holiday cooking and baking. Each class is $130, or $470 if you sign up for the entire series. Classes are held at Rocket Restaurant Resource, 2940 7th Street, Berkeley.

It will be as ‘easy as pie’ to make delicious pies and tarts for your holiday feasts after you have taken this class. You will learn a variety of styles of pie dough, suitable for different pies and tarts. The class will cover rolling out doughs proficiently, lining a pie dish and how to ‘blind bake’ a pie or tart. You will learn the secrets to ensure a perfect flaky, tender crust every time. Each student will take home a batch of dough to make a tart or pie for Thanksgiving. Examples of dishes we will make in this class:

·      Bittersweet Chocolate Bourbon Pecan Pie

·      Salted Caramel Tart

·      Apple Cranberry Galette with Walnut Streusel

·      Pear Tarte Tatin

·      Spicy Turkey Empanadas

 

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Nov
5
11:00 AM11:00

Holiday Boot Camp: Everything But the Bird

Holiday Boot Camp Believe it or not, it’s rapidly approaching: Holiday Season 2016! Is it your turn to host Thanksgiving dinner or the annual neighborhood cocktail party? Don’t panic, our special four-course series will help you win the holidays this year with creative recipes, do-ahead techniques, and tips to take the stress out of holiday cooking and baking. Each class is $130, or $470 if you sign up for the entire series. Classes are held at Rocket Restaurant Resource, 2940 7th Street, Berkeley.

Let’s face it; the best part of Thanksgiving dinner is the sides. Who doesn’t love stuffing and mashed potatoes? Although traditional family recipes are great, this class will inspire you with some new favorite accompaniments to the bird (and we will roast a chicken so we can teach you how to make a delicious cider-herb gravy too). We will also discuss the timeline for do-ahead prep, and strategy for the big day. Learn to prepare recipes such as:

·      Sourdough, Fennel and Sweet Sausage Stuffing

·      Fresh Cranberry Ginger Chutney

·      Cream of Chestnut Soup

·      Sweet and Russet Potato Gratin

·      Gingerbread Cake with Molasses Cream (even if you are a diehard pie traditionalist, we guarantee this one will become a staple in your holiday repertoire!)

 

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Oct
26
6:00 PM18:00

Dinner Tonight - Mexican

Dinner Tonight:

The Dinner Tonight series is for beginning-to-intermediate level cooks who want to learn recipes that they can recreate at home. Students will prepare both simple weeknight recipes, and also dishes that can be made ahead of time for busy weeks. Each class will focus on basic knife skills and other techniques that will make cooking easier and more pleasurable.

Mexican food is as complex as any other world cuisine and is comprised of ingredients native to Mexico with influences from many other countries, especially Spain. Mexican regional cooking is incredibly varied and completely different from the food served in Mexican restaurants outside of the country.  Join us for a flavorful introduction to this vibrant cuisine. We will prepare recipes such as:

Mexican

Classic Seviche

Chilied Tortilla Soup with Shredded Chard

Chicken with Poblanos, Mushrooms and Cream

Beer-Braised Carnitas with Pickled Red Onions

Classic Pot Beans

Mexican Wedding Cakes

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Oct
15
10:00 AM10:00

Open Field - Farm tour and cooking class

Our next Farm Class will be held at Open Field Farm in Petaluma. These popular classes are an inspiring way to see how and where your food comes from, and to meet the people who are growing it. Open Field Farm is a diversified farm, raising grass fed beef, pastured eggs, chickens, and turkeys, pork, while also growing a wide variety of vegetables, herbs, dry beans and corn, flowers, and small grains.

Mid-October is the perfect time of year at Open Field because summer tomatoes, eggplant and peppers will still be in full swing, and we will also see the first of the fall crops such as winter squash and Swiss chard. We will start the day with a tour of the fields and will learn how farmers Seth and Sarah James use only organic and biodynamic farming practices. We will pick the produce for our cooking class directly from the plants—it doesn’t get any fresher or more local than that! The tour includes a pick-your-own herb garden, where students can snip fresh herbs to take home. After, we will prepare a seasonal lunch together using the absolute freshest produce from Open Field and then sit down for a feast together. Additional Open Field produce will be available for purchase to take home.

Feel free to bring wine or beer to enjoy with lunch. Note: cell phones do not work on the farm, and you may not be able to reach us after 8 a.m. on the day of class.

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Aug
27
11:00 AM11:00

Moroccan - Dinner Tonight Series

Moroccan food is diverse, reflecting the influence of many cultures over the centuries, including Berber, Moorish, Arab and French. The heady spices along with the use of fresh fruits and vegetables makes these recipes sing. These recipes are easy to make and will benefit from being prepared ahead. We will make such dishes as:

Fresh Tomato and Caper Salad

Carrot Salad with Orange and Dates

Spiced Chick Pea and Spinach B’stilla

Lamb Tagine with Preserved Lemons and Olives

Couscous

Moroccan Olive Oil Cake

The Dinner Tonight series is for beginning-to-intermediate level cooks who want to learn recipes that they can recreate at home. Students will prepare both simple weeknight recipes, and also dishes that can be made ahead of time for busy weeks. Each class will focus on basic knife skills and other techniques that make cooking easier and more pleasurable. 

All classes will run from 11 a.m. – 2 p.m. at Rocket Restaurant Supply on Ashby Ave. in Berkeley and include lunch. Feel free to bring wine or beer to share with the meal. Each class is $130, or $470 if you sign up for the entire series of four.  

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Aug
13
11:00 AM11:00

Thai - Dinner Tonight Series

Thai cooking emphasizes lightly prepared dishes with strong aromatics and a spicy edge. Most Thai recipes combine several of the basic tastes: hot, sour, salty, spicy and bitter to create complex and mouth-watering flavors. This class will introduce you to common Thai ingredients and where to shop for them, and will inspire you to cook a fabulous Thai feast friends and family. We will prepare recipes such as:

-Green papaya salad

-Chicken Laarb (Spiced chicken salad)

-Tom Yum Goong (Hot and sour soup with shrimp)        

-Garlic noodles with pork; cucumber salad

-Sticky rice with fresh mango 

 

The Dinner Tonight series is for beginning-to-intermediate level cooks who want to learn recipes that they can recreate at home. Students will prepare both simple weeknight recipes, and also dishes that can be made ahead of time for busy weeks. Each class will focus on basic knife skills and other techniques that make cooking easier and more pleasurable. 

All classes will run from 11 a.m. – 2 p.m. at Rocket Restaurant Supply on Ashby Ave. in Berkeley and include lunch. Feel free to bring wine or beer to share with the meal. Each class is $130, or $470 if you sign up for the entire series of four.  

 

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Aug
6
10:00 AM10:00

Achadinha Cheese Company

The Field Kitchen is thrilled to host our next Farm Class at the Achadinha Cheese Company in Petaluma. Achadinha is a family-owned goat farm run by Jim and Donna Pacheco and their four children. The diary business was started more than 60 years ago by Jim's father, and now the Pacheco family make award-winning goat (mostly) cheeses and cares for their coast (or 'the girls' as they call them) who graze year-round on 290 acres. They also raise jersey cows, beef cows chickens and even a few ducks.

We will start the day with a tour of the ranch and the cheese plant, where you will learn how the various Achadinha cheeses are made. After meeting 'the girls' and seeing the milking parlor, we will sample all of their delicious cheeses before preparing lunch together featuring other local and seasonal produce. Feel free to bring wine or beer to enjoy with the meal.

Our Farm Classes are a unique way to learn where you food comes from, how it is produced and to get to know the people who grow it. It is a truly special experience to cook and share a meal together on the very and where the ingredients come from.

 

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Jul
30
11:00 AM11:00

Provençal - Dinner Tonight Series

Summer is the perfect time to be cooking Provençal dishes which make the most of summer’s bounty – tomatoes, beans, garlic, zucchini and eggplant. The style of food is light and flavorful. You will learn skills that will include working with simple yeast and tart doughs, preparing different types of seafood and cooking the perfect hard-boiled egg. The recipes will include such classic dishes as:

Salade Niçoise

Pissaladière

Gratin of Zucchini, Tomatoes and Eggplant

Bouillabaisse – a Provencal fish stew with saffron and tomatoes

Walnut and Honey Tart

The Dinner Tonight series is for beginning-to-intermediate level cooks who want to learn recipes that they can recreate at home. Students will prepare both simple weeknight recipes, and also dishes that can be made ahead of time for busy weeks. Each class will focus on basic knife skills and other techniques that make cooking easier and more pleasurable. 

All classes will run from 11 a.m. – 2 p.m. at Rocket Restaurant Supply on Ashby Ave. in Berkeley and include lunch. Feel free to bring wine or beer to share with the meal. Each class is $130, or $470 if you sign up for the entire series of four.  

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Jul
16
11:00 AM11:00

Tuscan - Dinner Tonight Series

Tuscan cooking features a combination of simple techniques, bold flavors and the highest-quality ingredients such as olive oil, fresh herbs, white beans, Pecorino cheese, roasted meat and seasonal vegetables and fruits. In this class, you will learn recipes such as:

-Ribollita (Kale and Bean Soup)

-Panzanella (Toasted Bread, Tomato, and Pepper salad)

-Pasta with Veal, Sausage and Porcini Ragu

-Roasted Cauliflower with Fresh Figs and Olives

-Summer Fruit Crostata 

The Dinner Tonight series is for beginning-to-intermediate level cooks who want to learn recipes that they can recreate at home. Students will prepare both simple weeknight recipes, and also dishes that can be made ahead of time for busy weeks. Each class will focus on basic knife skills and other techniques that make cooking easier and more pleasurable. 

All classes will run from 11 a.m. – 2 p.m. at Rocket Restaurant Supply on Ashby Ave. in Berkeley and include lunch. Feel free to bring wine or beer to share with the meal. Each class is $130, or $470 if you sign up for the entire series of four. 

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