Best of Bay: Foreign Cinema
$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 this class, you will…
- Know how to toast and grind spices to create a unique spice blend
- Master the creamy texture of a perfectly cooked creme brulee
- Prep like a chef! Learning what can be done ahead of time to make you more efficient in the kitchen
About This Class
It’s been almost 20 years since the iconic Foreign Cinema opened – it’s hard to imagine the SF dining scene without it. Chef/Owners Gayle Pirie and John Clark have culinary roots in some of the timeless dishes of Elizabeth David, Richard Olney, and Paula Wolfert, but their food is uniquely modern.
Join Chefs Gayle and John to cook up a menu from “The Foreign Cinema Cookbook”. We may not be showing a film on our wall, but we can assure you that these two chefs will let you in on plenty of tips of the trade. As you to cook through some amazing dishes, you’ll be guided by seasoned experts, and in true Foreign Cinema style, will all sit down together to enjoy the fruits of your labor.
Salt Cod Brandade, Winter Caesar, Cocoa Ajwain Steak with Cabernet Beef Sauce & Horseradish Creme Fraiche, Moroccan Roasted Vegetables, Buttermilk Spoon Bread and Jasmine Creme Brûlée
- Wine included
- Full meal served in class
- Work in teams
- 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.
Gayle Pirie & John Clark
Gayle Pirie and John Clark are the chef-owners of Foreign Cinema. They’ve worked at the legendary Zuni Cafe and Chez Panisse and have received multiple James Beard award nominations. In 2010, Pirie was inducted into Les Dames d’Escoffier International . The couple have two previous books; they live in Berkeley with their two children.