Cook the Book: Chez Panisse Café Cookbook
$165 per person
Instructor
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
Chez Panisse restaurant opened in 1971 and pioneered California cuisine and the whole farm-to-table food movement we see today. It’s known for taking the freshest and best possible ingredients and cooking them in simple yet delicious ways that really celebrate eating locally and seasonally.
This class focuses on a classic French technique, baking fish in parchment. We’ll start by making garlic confit, slow cooking whole heads of garlic in fresh herbs. The confit and seasonal vegetables will top the fish in beautiful but easy to make parchment packages that are baked in the oven, perfect for weeknight dinners but also impressive enough for a dinner party. We’ll round out the rest of the meal with the side dishes full of vegetables that Chez Panisse is famous for.
Menu
Stuffed Roasted Sweet Peppers, Baked Fish in Parchment with Garlic Confit, Warm Green Bean Salad with Rocket and Garden Lettuces and Biscotti
Details
- Wine included
- Full meal served in class
- Work in teams
- Suitable for vegetarians
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
Margie Kriebel
After earning a professional culinary certificate from San Francisco Cooking School, Margie founded Local Flavor, a personal chef company providing small event catering services, in-home cooking classes, and recipe testing & development. When she is not in the kitchen cooking, she can be found with local farmers, ranchers, and fisherman learning about their craft and products or cultivating her backyard vegetable and fruit garden. In addition to teaching cooking classes, Margie also helps in the vegetable garden at the local homeless shelter.