Cook the Book: Almonds, Anchovies, & Pancetta
$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.
What You'll Learn
By the end of this class, you will…
- Know how to make a vinaigrette that will make vegetables of any season sing
- Learn a simple technique for making suave vegetable soups
- Create pâte à choux – a versatile dough for uses sweet and savory
About This Class
After 22 years as the chef at Chez Panisse, and winning an IACP award for his previous cookbook, Chef Cal Peternell’s newest book focuses on making vegetables the center of the plate. Sure, there is a little (flawlessly cooked) protein on the side, but Cal will help you understand how small amounts of bold proteins (queue the almonds, anchovies, and pancetta) can create depth of flavor and enrich dishes.
Using an Italian sensibility, which lets vegetables really shine, with lots of northern California influence, Cal will walk you through a menu that highlights the best produce of the season in straight-forward veg-centric dishes you’ll cook again and again. While the menu is not entirely vegetarian, you’ll appreciate how he truly lets the produce shine and in fact enhances flavors with just a touch of bold protein. His food is healthy, creative, and economical – as good as it gets!
Menu
Bagna Cauda Salad, Carrot & Almond Soup with Saffron & Coriander, Rolled Pork Loin Roast Stuffed with Olives & Herbs, Fried Potato & Garlic Puffs, and Chocolate Ice with Crisp Almond Meringues
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
Cal Peternell
After nearly 22 years as the chef at Chez Panisse, Cal is now hosting Cooking By Ear, his culinary education podcast, writing award-winning cookbooks, and working to open a new cafe. He was inspired to pursue cooking while living in Italy.