Christmas Food & Wine Pairing
$175 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
- Leave with make-ahead tips for your own Christmas Food & Wine Pairing so that you can enjoy the party
- Understand how to pair each course with a different wine
About This Class
Isn’t it about time you hosted your own Christmas dinner? We’re here to take you through the entire meal from beginning to end, including wine pairings for each course.
Our California-inspired menu takes some 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, entrée, and dessert and you’ll be joined by Sommelier Eugenio Jardim, who will walk through four wine pairings that will take you from start to finish. The best thing about it? You’ll leave with a step by step game plan for pulling the same meal off at home, timeline and all.
So, whether you’re looking to upgrade a dish or two, or to overhaul your menu altogether, we’ll help you bring your Christmas table (and wine glasses!) to a whole new level.
Wild Mushroom and Ricotta Bruschetta, Shrimp Bisque, Beef Wellington with Crispy Brussels Sprouts and Parsnip Potato Mash, and Chocolate Mousse with Whipped Cream and Crushed Candy Cane
- Wine included
- Full meal served in class
- Work in teams
- Ages 21+
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.
After graduating from both the California Culinary Academy and Tante Marie’s Cooking School, David spent time teaching cooking classes and working as a line cook at Zuni Cafe and Gioia in San Francisco. He has worked as a personal chef and volunteered with the Bay Area’s largest fish supplier before joining SFCS as Lead Recreational Cooking Instructor. David believes cooking is about bringing people together to have a good (and delicious) time.
In 1988, Eugenio moved to San Francisco from Brazil, and while working as an Assistant Wine Buyer at a local wine shop, he successfully completed the Foundation and Advanced Courses at Sterling’s School of Service and Hospitality in Napa Valley, led by Master Sommelier Evan Goldstein.
He opened Eos Restaurant and Wine Bar in San Francisco in 1995- one of the most famous cutting edge wine programs in the country. Jardim became Wine Director at Eos Restaurant in 1999, propelling his career in the wine business to new heights.
In 2001 he took over as Wine Director at Jardinière, one of San Francisco’s top restaurants, where he and his team earned the highest four-star rating from the San Francisco Chronicle Food and Wine Editor Michael Bauer and Eugenio was named the 2010 Sunset Magazine’s Sommelier of the Year.
In addition, Eugenio has established critically acclaimed Wine Programs for Chef Traci Des Jardins’s Acme Chophouse, Chef Loretta Keller’s Coco 500, Chef Elizabeth Faulkner’s Citizen Cake and Orson, Manzanita at the Ritz-Carlton Highlands Resort in Tahoe, and for SF Magazine’s Rising Star Chef Jessica Boncutter’s Bar Jules.