Cook the Book: Season with Nik Sharma
$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.
What You'll Learn
By the end of this class, you will learn…
- How to toast, grind, and combine spices into unique blends
- Techniques to fry with mimimal mess and maximum flavor
- How to bake a tender upside down cake topped with gorgeous seasonal fruit
About This Class
If you follow Nik Sharma via his blog, A Brown Table, or his column in the San Francisco Chronicle, you know he’s a master of flavors. His debut cookbook will introduce you to an entirely new way to season your food. To quote Nik ‘consider it a guide to bringing new flavors from different culinary traditions into your own kitchen.’
Nik will be here to walk you through this menu step-by-step. A masterful home cook, Nik has all kinds of back-pocket tricks for helping you create dishes that taste amazing. This menu is full of punches of bold flavors as he turns some classic dishes into innovative new dishes (Curry Leaf Popcorn Chicken, anyone?). Don’t miss the opportunity to cook alongside Nik and explore a new way of looking at spices and flavor.
Chipotle Garam Masala Olives, Curry Leaf Popcorn Chicken, Rainbow Root Raita, Roasted Cauliflower, Paneer, & Mixed Lentil Salad, Shaved Brussels Sprouts with Poppy Seeds, Black Mustard, & Coconut Oil, and Upside Down Orange & Fennel Cornmeal Cake
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
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.
Any cancellation up to two weeks prior to your class start date will be refunded 100%. Cancellations up to 5 days before your class start date will qualify for an online credit to be applied to another class. No refunds or credits will be issued for cancellations received less than 5 days before your class start date, however, you may always send a friend in your place if you’re unable to attend.
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Nik Sharma is a two-time IACP award-winning food writer and photographer for the blog A Brown Table, out of Oakland. He also writes a recipe based column, A Brown Kitchen for the San Francisco Chronicle and published his first cookbook, Season in October 2018 (Chronicle Books).