California Thanksgiving Menu
$165 per person
What You'll Learn
By the end of the class, you will:
- Build an extravagant celebratory menu for you and your friends and family
- Use seasonal produce, herbs and spices to breathe new life into traditional Thanksgiving dishes
- Leave with make-ahead tips for your own Thanksgiving meal
About This Class
Isn’t it about time you hosted your own Thanksgiving dinner? We’re here to take you through the entire meal from beginning to end, including a prep list to make it all manageable.
Our California-inspired menu takes some of your favorite traditional dishes and gives them a contemporary feel, using some of the best local and seasonal ingredients around. Your class will make an appetizer, first course, entree, and dessert. How to keep that turkey moist? What can you make ahead? Something for dessert besides classic pumpkin pie? We’ve got you! And, the best thing about it? You’ll leave with a step by step game plan for pulling the same meal off at home.
Roasted Parsnip Crostini with Wilted Kale and Blistered Grapes, Salad of Little Gems, Toasted Hazelnuts, California Dry Jack and Sherry Shallot Vinaigrette, Roasted Spice Rubbed Turkey Breast and Mustard Braised Turkey Legs, Luxurious Mashed Potatoes, Cornbread Stuffing with Bacon and Leeks, Classic Pan Gravy, Fennel Braised with Butter, Oranges, and Honey, Cranberry Pecan Orange Relish, and Pumpkin Ginger Tart.
- 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.
Growing up in the Bay Area, Kirsten was exposed to an extraordinary array of foods. This early exposure instilled in her a great curiosity and passion for regional cuisines. At 18 years old, Kirsten studied cooking under the tutelage of Catherine Pantsios before working in restaurants such as Mario Batali’s famous Babbo in New York’s West Village and Nancy Oaks’ Boulevard in San Francisco. Kirsten has worked in restaurant kitchens in Europe and traveled extensively in South East Asia, where she took cooking courses and hung out in the food markets of every city she visited. Kirsten is currently the chef-instructor of the Professional Culinary Program at San Francisco Cooking School.