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.
Menu
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.
Details
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
FAQ
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.
Cancellation Policy
Kirsten Goldberg
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.