Date Night: Kebabs
$300 per couple
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.
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
- 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.
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.