Sep
29
11:00 AM11:00

Lunch Class in Point Reyes

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The Field Kitchen is heading out to Tomales Bay. Our friend, Judy O'Shea, has renovated her kitchen in her home close to Heart's Desire Beach, and has offered it to us for a cooking class. The class will be held on Saturday, September 29th. We shall use local products to make a delicious lunch and eat together on the deck. The kitchen has magnificent views over the bay.

Menu
Gougères with Nicasio Reserve Cheese
Deviled Eggs

Tomato Gazpacho with Lemongrass and Crab Salad

Grilled Spiced Spring Coyote Ranch Lamb, Spelt Flatbread, Harissa
Marinated Eggplant with Tahini Sauce and more...

Mascarpone Cream Cannoli Lace Tuiles with Stone Fruit and Berries

 Cost $140
Saturday, September 29, 11am - 3pm


The class will be limited to 12 people. RSVP to info@fieldkitchencookingschool.com. To confirm your spot, send a check to Frances Wilson at 1814 Addison Street, Berkeley CA 94703

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Oct
21
11:00 AM11:00

Tea Party Cookies and Mini Cakes

 Madeleines

Madeleines

Small cakes and cookies are a fun and creative way to feed your guests, especially at the holidays. Whether you are planning an afternoon tea, a cocktail party or a big dinner, this class will teach you a variety of delicious little treats that you will want to make for the holidays and beyond.  We will serve a light lunch while the cakes are baking. 

Students will prepare recipes such as:

Earl Grey Tea Shortbread

Madeleine

Langue de chat

Glazed Ginger Cakes

Lemon tea cakes

Spiced almond wafers

Rum cakes

Choc dipped shortbread tea bag 

$120

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Nov
1
6:00 PM18:00

Savory Pies & Tarts

 Chicken Pot Pie

Chicken Pot Pie

Making a delicious lunch or dinner will be ‘easy as pie’ 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 make a pie or tart of their choice to take home. We will have a couple to share for dinner while your pies are cooking.

Ratatouille Pie 

Chicken Pot Pie

Cheese Ham and Chive Tart

Pumpkin, Gruyere and Caramelized Onion Galette

Leek Tart

$120

 

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Nov
17
11:00 AM11:00

Holiday Tarts

 Chocolate Peach Tart

Chocolate Peach Tart

It is time for to brush up your baking skills for the holiday with our tart class. You will learn to make a tart dough, suitable for many kinds of tarts. The class will cover rolling out doughs proficiently, lining a tart pan and how to ‘blind bake’ the tart. You will learn the secrets to ensure a perfect flaky, tender crust every time. Each student will take home a tart of their choice and batch of dough to make a tart for Thanksgiving. 

We will provide a light lunch while the tarts are baking. 

Examples of tarts we will make in this class:

Seckle Pear

Pumpkin Brulee

Chocolate Pecan

Quince Pear

Cranberry Lime

$120

 

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Dec
6
6:00 PM18:00

Dinner Tonight: Vegetarian

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Vegetables will take center stage in this class. Gone are the days when vegetables are merely an afterthought. You won’t miss the meat for a moment. 

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.

Sweet Potato and Smoked Mozzarella Latkes with Red Cabbage Pickle

Kasha Stuffed Acorn Squash with Pomegranate, Pine Nuts and Mint 

Vegetarian Croque Monsieur 

Phyllo Pie stuffed with Wild Mushrooms, Spinach and Feta Cheese

Red Pozole with Yams, Hominy and Peppers

$120

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Dec
15
11:00 AM11:00

Buche de Noel

 Buche de Noel

Buche de Noel

Buche de Noel is a traditional French Christmas dessert. It is a cake made in the shape of a log and often decorated with meringue mushrooms. It makes a gorgeous center piece for a dessert table. In this class we will make, fill and glaze the cake, and then make meringue mushroom for decoration. Everyone will take their cakes home. The cake (without the mushrooms on top) freezes well, and can be thawed the night before it is served. The mushrooms will keep in an airtight container.

You will make:

Vanilla sheet cake

Ricotta filling

Chocolate glaze

Demo meringue mushrooms

$120

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Jan
10
6:00 PM18:00

Dinner Tonight: Soups and Salads

 Borscht

Borscht

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 Red Posole with Pork

Moroccan Roast Tomato and Chick Peas and Cilantro pesto

Russian Borscht with Sour Cream

Roasted Cauliflower, Orange and Arugula Salad with Toasted Hazelnuts and Pomegranates 

Endive, Bacon and Apple Salad with a Cheddar Dressing

Coconut Curry Winter Squash and Barley Salad

$120

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Aug
5
11:00 AM11:00

Dinner Tonight: Mexico

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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:

Classic Seviche

Sopa de Pollo con Fideos

Tostadas de Tinga Poblana

Fried Beef Empanadas with Salsa Guajillo

Classic Pot Beans

Mexican Wedding Cakes

$120

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Jul
28
11:00 AM11:00

Summer Fruit Desserts

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Summer is bursting with fruit vibrant in color and flavor. We will show off these fruits is the tastiest possible ways.  Roll up your sleeves—there will be an abundance of sweet juices flowing.

We will serve lunch while the pies are cooking.

Apricot Cherry Frangipane Galette

Rolled Pavlova with Nectarines and Blackberries

Louise Cake with Plum and Coconut

Peach and Raspberry Cobbler

Mixed Berry Trifle  

Blueberry Crumble Cake

$120

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Jul
8
11:00 AM11:00

Dinner Tonight: Vegan

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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.

Vegetables will take center stage in this class. Gone are the days when vegetables are merely an afterthought. You won’t miss the meat or dairy for a moment.

Beet Gazpacho, Mustard, Cherries & Almonds

Chick Pea Crepes with Sauteed Greens, Mushrooms and Cashew Cheese

Corn Fritters with Roasted Eggplant and Peppers, Chipotle Cream

Potato Tostones with Romesco 

Red Lentil Dahl with Coconut and Cauliflower 

Chocolate Tart with Oat Crust

$120

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Jun
9
11:00 AM11:00

Dinner Tonight: Spain

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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.The cuisine of Spain reflects the rich and varied history of the country with influences from the Romans, Moors, Sephardic Jews and New World. Dishes are rich in olive and olive oil, spices such as saffron and cumin, as well as chocolate, potatoes and tomatoes. The food is simply delicious and easy to make. We will make such dishes as:

 

Sopa de Setas (Mushroom and Almond Soup with Fino Sherry)

Tortilla Espagnola (Potato Tortilla)

Ensalada Andaluza (Escarole, Tomato and Tuna Salad)

Coliflor Reboza (Cauliflower with Saffron, Pine nuts and Raisins)

Paella de Bacalao con Azafran (Rice with Cod and Saffron)

Churros con Chocolate (Churros with Hot Chocolate)

$120

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May
26
11:00 AM11:00

Perfect Pies

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Pie making can be intimidating! In this class you will learn to make a flaky, easy to roll out pie dough. You will also learn how to blind bake a pie crust, make a lattice, and make fillings such as:

Cherry

Apricot

Berry

 

Each student will take their pie or tart home with them. We will sit down to lunch as our pies bake.

$110

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Apr
21
11:00 AM11:00

Dinner Tonight: Sicilian 

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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. 

Sicilian cooking is the original 'fusion' cuisine, reflecting the cultures that have existed on the island for two millennia. While it shares much with Italian cuisine, it also shows influences from Greek, Spanish, Arab, North African, and even French cooking. Simple ingredients are combined to make delicious dishes. 

Arancini di Riso – Crispy Rice Balls 

Caponata - Eggplants in Agrodolce 

Zuppa di Pesce Siracusana – Siracusan Fish Soup 

Pasta cu Vracculu Arriminatu - Pasta with Cauliflower and Saffron 

Cannoli 

 

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Apr
8
11:00 AM11:00

One Roast Pork - 5 More Meals

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Figuring out how to cook meals everyday is a chore. Our grandmothers knew how to make delicious dishes for later in the week.  In this class we will roast a pork shoulder (we prefer it to pork loin) with accompanying dishes and then how to make creative and delicious meals with the leftovers.  

Sample Menu:

Roast Pork Shoulder, Hasselback Potatoes, Blistered Cherry Tomato Relish 

Spicy Pork and Hominy Stew 

Tostadas De Tinga Poblana 

Pork and Pineapple Fried Rice

Pork Noodle Soup with Shiitake Mushrooms and Bok Choy  

$120

 

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Mar
12
6:00 PM18:00

Eclairs

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Eclairs are one of the world’s favorite pastries. Their crisp shell, creamy filling and silky glaze make for an irresistible dessert. You will make all of the components, and then assemble them. After a simple lunch in the afternoon, we will taste our eclairs. There will be enough for you to take home to impress your friends and family.

The class will include lunch or dinner.

Pate a choux

Pastry cream

Chocolate glaze

$80

Other dates: Monday, March 12, 6.00pm -9.30pm

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Mar
10
11:00 AM11:00

Pies

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Pie making can be intimidating! In this class you will learn to make a flaky, easy to roll out pie dough. You will also learn how to blind bake a pie crust, make a lattice, and make fillings such as:

Lemon Meringue

Apple

Strawberry Rhubarb

Each student will take their pie or tart home with them. We will sit down to lunch as our pies bake.

$110

Other dates: Saturday, April 14, 11am -2.30pm

 

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Mar
4
11:00 AM11:00

Sunday Brunch

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Sunday Brunch is the most relaxing way to entertain. The food should be comforting and easy to make. You will learn techniques for cooking eggs. We will make both savory and sweet dishes, and a perfect cup of chai. Students will sit down at th end of the class and enjoy the food that they have prepared. 

Sample menu:

Vegetarian Croque Monsieur

Shakshuka 

Maple Bacon Biscuits filled with Scrambled Eggs and Bacon

Frisee Salad with Pancetta, Crispy Fried Egg and Garlic Toasts 

Caramelized Apple Crepes

Coffee Cake Muffins

Chai

$120

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Feb
11
11:00 AM11:00

Ooey Gooey Desserts

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Not in the mood for a super chic, fancy pants dessert? These desserts speak to your inner child, though the flavors lean towards a more adult palate. We will make rich desserts like these:

Warm Chocolate cake with salted butter caramel sauce

Sticky Toffee Pudding Cake with cranberries

Blood Orange Stout Cake

Caramel-y banana, peanut butter, and chocolate bread pudding

Lemon pudding cake with berry sauce

Spicy Chai Lava Cakes

$120 including lunch

 

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Dec
10
11:00 AM11:00

Holiday Boot Camp: Buche de Noel 

Buche de Noel.jpg

Buche de Noel is a traditional French Christmas dessert. It is a cake made in the shape of a log and often decorated with meringue mushrooms. It makes a gorgeous center piece for a dessert table. In this class we will make, fill and glaze the cake, and then make meringue mushroom for decoration. Everyone will take their cakes home. The cake (without the mushrooms on top) freezes well, and can be thawed the night before it is served. The mushrooms will keep in an airtight container. 

Sponge cake 

Mascarpone filling 

Chocolate glaze 

Meringue mushrooms 

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Dec
2
11:00 AM11:00

Holiday Boot Camp: Holiday Cookies and other treats (that are easy to send) 

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We will make beautiful treats that will delight your recipients. To be sure that these goodies stay fresh they have a fairly long shelf life. We will show you the best ways to wrap and ship your edible gifts so they arrive unbroken. 

World Peace Cookies 

Pumpkin Seed Curry Brittle 

Dragees 

Speculoos Buttons 

Rosemary Parmesan Crackers 

English Toffee 

Caramel Corn 

Coconut macaroons 

Meringues 

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Nov
18
6:00 PM18:00

All Things Chicken

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In this class we will cover all things chicken: how to cut a whole chicken up, how to roast the perfect chicken and how to make chicken stock with the bones.  We will also show you how to be creative with the leftovers. 

 

Sample menu: 

Roast Chicken with Lemons and Herbs 

Risotto with Chicken, Mushrooms and Crispy Pancetta 

Warm Bread Salad with Chicken, Hazelnuts and Cherries 

Spicy Arepas with Chicken and Queso Fresca and Chipotle Ketchup 

$120

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Nov
18
11:00 AM11:00

Holiday Boot Camp: Small Bites and Appetizers 

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Small bites menus are a fun and creative way to feed your guests, especially at the holidays. Whether you are planning a casual open house buffet or a fancy shindig with passed appetizers, this class will teach you a variety of hot and cold hors d’oeurves that you will want to make for parties this month and beyond. You will also learn how to make a pretty and seasonal pomegranate cocktail! Students will prepare recipes such as: 

Rye Croustades with Smoked Trout and Dill 

Mini Yorkshire Puddings topped with Rare Roast Beef and Horseradish Cream  

Bahn-mi Meatballs with Spicy Sriracha Sauce  

Spinach and Feta Spanakopita 

Wild Mushroom Turnovers  

Gougeres with Bacon Jam 

 

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Nov
4
11:00 AM11:00

Holiday Boot Camp: Everything but The Bird 

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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 gravy too). We will also discuss the timeline for do-ahead prep, and strategy for the big day. Learn to prepare recipes such as: 
 
Sweet Potato Coconut Curry Soup 

Persimmon and Pomegranate Salad with Arugula and Hazelnuts 

Spiced Winter Vegetable Confit  

Wild Mushroom, Sausage and Cornbread Stuffing Muffins 

Apple Chestnut Stuffing  

Cranberry, Ginger and orange Chutney  

Turkey stock and Gravy 

Pumpkin Upside-Down Cake with Cranberry Pecan Topping 

 

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Oct
14
11:00 AM11:00

Dinner Tonight: Greek 

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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. 

Greek food is simple and elegant, using an array of fresh cheeses, oils, fruits, nuts, grains and vegetables, supplemented by an array of greens and herbs. It is the epitome of the healthy Mediterranean diet. 

Red Lentil Dip with Cilantro and Lime 

Chicken Avgolemono Soup  

Fattoush Salad 

Shrimp in a Pot with Feta and Tomatoes 

Moussakas  

Snake Pastry with Fig, Almond Paste, and Lemon 

 

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Dinner Tonight: Vegetarian
Aug
26
11:00 AM11:00

Dinner Tonight: Vegetarian

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.

Vegetables will take center stage in this class. Gone are the days when vegetables are merely an afterthought. You won’t miss the meat for a moment.

Beet Gazpacho, Mustard, Cherries & Almonds

Cucumber Salad with Green Goddess Dressing

Chick Pea Crepes with Sauteed Greens and Goat Cheese

Corn Cakes with Roasted Eggplant and Peppers, Chipotle Sour Cream

Potato Tostones with Romesco 

 

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Petits Fours
Aug
10
6:00 PM18:00

Petits Fours

Petit Fours are tiny jewel like cakes that are tricky to make. Sasha will show you how to make perfectly level cakes, and how to evenly glaze them. Once you learn these skills, the fun is in the decorating. You will learn how bake, glaze and decorate your petit fours with piped chocolate, fondant, and fresh flowers.

 

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Dinner Tonight: Japanese
Aug
5
11:00 AM11:00

Dinner Tonight: Japanese

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.

Japanese cooking can seem intimidating, but Japanese home-style food is healthy, flavorful and surprisingly easy to cook. We will demystify some of the basic Japanese pantry items and then cook some our favorite recipes.

Japanese-Style Shrimp Dumplings

Hawaiian Poke-Style Tuna Rice Bowl

Soba Noodle Soup with Duck and Spring Vegetables

Stir-fried Root Vegetables

Green Beans with Sesame Dressing             

 

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 Summer Pies and Tarts
Jul
22
11:00 AM11:00

Summer Pies and Tarts

Pies are one of the best ways to show off the bounty of summer fruit. There is a lot of mystique around making pie dough,but if you follow some simple steps it is quite easy. We will teach the secrets to making a light and flaky pie crust. You will learn how to roll out the dough, line a pie pan, and make a lattice top. Each student will take home their own pie.
We will make a couple of savory pies to eat for lunch.

 

 

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One Leg of Lamb - 5 More Meals
Jul
2
11:00 AM11:00

One Leg of Lamb - 5 More Meals

Following our very successful class on ‘One Roast Chicken - 5 More Meals’, we are going to do a class on roasting a perfectly rosy-pink leg of lamb with accompanying dishes and then how to make creative and delicious meals later in the week using the leftovers. We will even make a delicious stock for a soup using the lamb bone.

Sample menu and to sign-up 

 

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