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 this class, you will…
- Learn how to build rich layers of flavor by starting with the classic ‘holy trinity’ of vegetables
- Know how to cook head-on shrimp for a peel-and-eat feast
- Know how to create a stovetop caramel and bake a tender and flavorful cake
About This Class
Let the good times roll as we get in the Mardi Gras mood and build a menu around a killer pot of Jambalaya.
You and your date will roll up your sleeves and learn to make this spicy New Orleans classic stew, chock full of Andouille sausage, chicken, and shrimp. There will be New Orleans style ‘bbq’ shrimp, Maque Choux (which you’ll learn cook and pronounce like a pro!), and even our take on Bananas Foster. Let’s drink a toast and do this celebration proud!
Menu
NOLA BBQ Shrimp, Chicken & Andouille Jambalaya, Maque Choux, and Upside-Down Bananas Foster Cake
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
Alie Guico
Alie is an alum of the professional culinary program at San Francisco Cooking School. She spent her externship in the kitchens of the legendary Chez Panisse where she’s still known to pop up every once in a while. She’s a data analyst during the week, but enjoys coming back to SFCS to teach whenever she can. When not working or teaching, Alie can be found in her backyard garden or cooking for her family and friends using her home-grown produce.
Sean Chow
Born and raised in the Bay Area, Sean Chow has spent over a decade working as a startup consultant and social entrepreneur. While attending SF Cooking School, Sean’s passion for food and social impact inspired him to found Oakland Bloom, a nonprofit food business training program that helps refugee and immigrant chefs in Oakland start their own food businesses. He’s also worked as a cook for Bay Area favorites like Nopalito, Hawker Fare, and Pizzaiolo. As a self-proclaimed workaholic, when Sean isn’t cooking, he actively works on various business and community-based projects in Oakland, including opening a new bar and restaurant in Old Oakland as its Executive Chef and Co-Owner.