Cook the Book: Chez Panisse Café Cookbook
$165 per person
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.
Stuffed Roasted Sweet Peppers, Baked Fish in Parchment with Garlic Confit, Warm Green Bean Salad with Rocket and Garden Lettuces and Biscotti
- Wine included
- Full meal served in class
- Work in teams
- Suitable for vegetarians
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.
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.