Best of Bay: Humphry Slocombe
$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:
- Understand how to pair complimentary, but not necessarily matching, ingredients together to craft an ice cream flavor or completed dish
- Use inclusion or infusion techniques to make an incredibly delicious ice cream base
- Go beyond the scoop to plate exciting ice cream desserts
About This Class
Humphry Slocombe, founded by pastry chef Jake Godby (Coi, Boulevard, Zuni), and hospitality professional Sean Vahey (Four Seasons), opened it’s doors in the Mission District of San Francisco in December of 2008 and has been making unique, chef-driven ice cream ever since.
You may know Humphry Slocombe’s signature flavor, Secret Breakfast (bourbon ice cream with cornflake cookie) or you may be a devotee of Here’s Your Damn Strawberry, which people wait all year for (it’s only available when strawberries are in season). Either way, the lines haven’t stopped and neither has Jake’s imagination!
During the class, you’ll journey together through some of the greatest hits from the Humphry Slocombe book, and work on some more unique flavors as well as toppings and inclusions (all the good stuff that gets put into your ice cream – didn’t know it had a name, did ya?). We’ll also spend some time plating and working on presentation (you eat with your eyes first!) right before we dive into an ice cream social. And yes, books will be available for purchase during the class.
Secret Breakfast Ice Cream, Here’s Your Damn Chocolate Ice Cream, Harvey Milk + Honey Ice Cream, Butterscotch Sauce, Bourbon Caramel Sauce and Frosted Peanuts
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Amie Bailey is Head of Business for Humphry Slocombe, managing retail, wholesale, and events teams for the company. Amie is also an accomplished chef, having held the role of Executive Chef at Williams Sonoma Headquarters in San Francisco, and has worked with several local non-profits in the area of food education. She finds her role at Humphry Slocombe “the most exciting to date”, as it leverages her knowledge and experience to grow an amazing small company making the best ice cream (with attitude).