Our Cook the Book classes celebrate some of our favorite chefs and restaurants through their cookbooks. We select a signature dish from their cookbook, adapt it for the home kitchen, and build a menu around it to bring the book to life. These events are less instruction-based than our other cooking classes and make for an enjoyable night out.
About This Class
Burma Superstar has been serving its signature Burmese dishes in the Bay Area since 1992, but it wasn’t until the mid-2000s when people began to line up out the door for its famous tea leaf salad. The Burma Superstar cookbook digs deeper into the food of this country — now called Myanmar — giving readers a peek at the deep flavors of this southeast Asian country.
This class focuses on the fundamentals of a complete Burmese feast. We’ll start by making a classic pork curry with green mango pickle. As that simmers, we will also make a relish of caramelized onions, tomatoes, garlic, and dried shrimp, which will be served with crisp slices of cucumber. With a refreshing salad of cabbage, pickled ginger, and crunchy fried garlic, we’ll also dig into what makes Burmese salads so unique. Coconut rice rounds things out while semolina cake ends the meal with a sweeter note.
Menu
Tomato Shrimp Relish with Raw Vegetables, Pork Curry with Pickled Green Mango, Ginger Salad, Coconut Rice, and Semolina Cake
Details
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
FAQ
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.
Cancellation Policy
Kate Leahy
