Best of Bay: Locanda
$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 how to properly cook proteins on the bone
- Be able to get the most flavors out of simply cooked vegetables
- Be able to balance seasonal bitter greens with a perfect handmade vinaigrette
About This Class
The always bustling kitchen at the Mission’s Locanda practices whole animal butchery, in-house salumi production, live-fire cooking, and uses the best of the season to cook inspired Roman food influenced by the bounty of Northern California. At its helm is chef Melissa Reitz, who will be in our kitchen to show you how to translate some Locanda magic into your own home kitchen.
We love it when chefs of Melissa’s caliber teach in our kitchens. She will explain tricks of the trade and how to pull them off whether you’re cooking in a restaurant or a tiny SF apartment. Roasting whole fish? No problem! Braising a lamb shoulder? You’ll nail that one, too. Join us for this Roman-style feast and bring a little more of Italy into your life.
Roasted Whole Fish with Nepitella, Mint, and Lemon, Slow-cooked Lamb Shoulder with Gaeta Olives and Thyme, Grilled Fennel and Little Potatoes, and Chicory Salad with Anchovy, Lemon, and Parmesan
- 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.
Melissa Reitz has been cooking California and Italian cuisine in the Bay Area for 13 years. Before her current job as chef de cuisine at Osteria Locanda, she was the executive chef at Bar Agricole and cooked at Quince Restaurant, Zuni Cafe, Camino, and Pizzaiolo.