Wow! A week full of exciting classes coming up.
On Monday, April 30 at Sur la Table Santa Rosa, you have the rare opportunity to take a class from rewound Chef Thomas Keller. Each student will also receive a complementary autographed copy of his award winning book, “Ad Hock as Home.”
Also at Sur la Table, on May 3, chef Les Goodman is offering a class on Gourmet Pizzas. This class will give you a whole new perspective on pizza, leaving the offerings of the commercial chains far behind. Consider a pizza with truffle scented Ricotta and fresh mozzarella or Gorgonzola, fig jam and Prosciutto. How about Italian sausage, red onions and smoked Mozzarella with aged Balsamic? And, you will learn how to make your own pizza dough.
On May 4, Nicole Gimmillaro invites you to grab a special friend and join her for an evening filled with fun and romantic food. You will be taken on a virtual journey through Catalonia with such traditional dishes as seared pork, from scratche sauces and vinaigrettes and traditional Spanish custard.
At Ramekins, in Sonoma, on Wednesday, May 2, chef Lisa Lavagetto is offering a class in easy to make lunch dishes that will include sausage stuffed mushrooms, mango and mint chicken salad and a scrumptious lemon panna cotta with blackberry sauce.
Also at Ramekins, on May 3, chef Agustín Gaytán invites you to come celebrate Cinco de Mayo in a hands on class that will include pork tamales Chile Verde, Mole Publano, Bien Me Sabes, and two delectable recipes for Margaritas.
Back at Ramekins on May 4, you will enjoy Treats & Sweets from San Francisco’s Bi-Rite Creamery with Anne Walker and Kris Hoogerhyde. Treats explored with include almond toffee, coffee toffee ice cream, snickerdoodle cookies, ricanelas ice cream, Balsamic straberry ice cream and ice cream sandwiches.
Fresh Start Cooking School in Novato is offering Fork and Cork on Thursday, May 3. In this demonstration class chef Duskie Estes of Suzu Restaurant and Ziggy the Wine Gal team up to introduce you to some exciting pairings of wine, cheese and farm-fresh products. Imagine young organic lettuces with spring onion vinaigrette, Marcona almonds, Weirauch cheese, cives and fava blossoms or spring lamb meatballs with farm fresh peas, and quinoa with fresh mint chutney. Top it off with strawberry shortcake and lemon crema. You will also be tasting wines from the Benziger Family Winery and artisan cheeses from Weirauch Farm and Creamery.
All public classes at Fresh Start benefit the Fresh Start Cooking School, one of the programs of Homeward Bound of Marin.