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 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.
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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).