Christmas Food & Wine Pairing
$175 per person
Instructor
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 festive menu highlights 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.
Menu
Wild Mushroom and Ricotta Bruschetta, Shrimp Bisque, Beef Wellington with Crispy Brussels Sprouts and Parsnip Potato Mash, and Chocolate Mousse with Whipped Cream and Peppermint.
Details
- Wine included
- Full meal served in class
- Work in teams
- Ages 21+
FAQ
The average duration of our current cooking classes is 2 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.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 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, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
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.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Cancellation Policy
David Groff
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.
Eugenio Jardim
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.