Best of Bay: August (1) Five
$190 per person
Our Best of Bay classes bring notable, local food talents into our teaching kitchens to share their expertise in a hands-on cooking class.
What You'll Learn
By the end of the class, you will:
- Know which spices you’ll find in the Indian pantry
- Have working knowledge of Indian cooking techniques
- Be able to balance flavors in Indian dishes
About This Class
Let August (1) Five’s Executive Chef, Manish Tyagi take you on a culinary journey through India’s 29 states. Named for the date commemorating India’s independence from British rule, the restaurant draws on the idea of liberation from outdated standards and employs elevated, modern cooking techniques and use of local Cali ingredients to present a side of Indian fare not often seen in this country.
Inspiration comes from many sources; recipes from home kitchens, street food, and fine dining are all seen on the menu. Chef Manish will demystify Indian recipes and share with you some of his signature August (1) Five recipes. Get ready to diversify your spice knowledge and bring Indian recipes to your home!
Dahi Kebab, Lamb Chops, Pepper Chicken and Mushroom Makhana
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Born and raised in Dehradun, India, some of Manish Tyagi’s fondest childhood memories are of the aroma of spices in his mother’s kitchen and spending time by her side preparing special festival dishes. At August (1) Five, Manish shares his childhood memories of home cooked meals and festival fare with a fresh audience. Drawing on his upbringing and travels throughout the country, the chef deftly combines the wealth of culinary traditions from India’s 29 states with Northern California’s bounty of produce to create nuanced dishes that emphasize traditional flavors and seasonal ingredients