Our Date Night classes are one part cooking class, one part happy hour, and the perfect alternative to restaurant reservations. Designed with couples in mind, we'll have you laughing, cooking, and creating together. These classes are less cooking-intensive than our other offerings, giving you plenty of time to mix and mingle while preparing dinner.
What You'll Learn
By the end of the class, you will:
- Learn how to prepare, thread, season and sear perfect kebabs/köfte
- Perfect a quick and delicious chicken marinade for kebabs
- Know how to make classic kebab/köfte sauces and accompaniments
About This Class
Who doesn’t love food on a stick? With roots in the Middle East and Turkey and inspired iterations from all around the Mediterranean, kebabs are fun, functional, fast to cook and easy to eat.
Kebabs are essentially spiced meats and vegetables, skewered and cooked on a plancha, grill, grill pan or in a heavy-duty skillet. We’ll stick it to you with creative and delicious ideas for threading flavor-packed ingredients onto skewers and achieve a perfectly delicious, deep-colored crusty finish on each one. We’ll welcome you with a refreshing pomegranate-rose sparkler and simple mezze board and show you how to prepare wooden skewers, taste for seasoning of your ground meat mixture and thread kebabs. Then we’ll let you take a stab at it! After we get our mixtures made and marinades going, we’ll make a few delicious sauces and side accompaniments and then start the skewering and cooking. Our exotic evening concludes with your feast at the table along with ample cold beer and wine and followed by a luscious yet light dessert.
Menu
Chicken Souvlaki with Peppers and Red Onions, Beef and Lamb Köfte, Cucumber-Yogurt sauce, Citrus-Herb Tahini Sauce, Toasted Pita/Flatbreads, Za’ atar Roasted Eggplant, Quinoa Tabbouleh, and Chocolate Orange Pudding with Pistachios
Details
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 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. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 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 to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
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.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
Eric Lundy
A native Californian with a Midwest upbringing, Eric spent several years as creative director for a premier event/catering company in Detroit and a manager for a Michelin-starred restaurant and specialty food shop in Manhattan. A graduate of San Francisco Cooking School and Francophile who knows how recipes work, Eric is a freelance recipe tester, developer, and food stylist. He’s also a consultant for local food businesses, personal/event chef, and culinary instructor who makes a great drink and throws remarkable dinner parties. When his apron’s off, you can find him cooking, hiking, biking, eating out, entertaining, and exploring great food and wine regions around the globe.