Date Night: New England Clambake
$300 per couple
Instructor
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:
- Know how to steam and break down a whole lobster
- Known how to make a clambake where each element is perfectly cooked (hint: don’t throw everything in the pot at once!)
About This Class
Wish you could escape the foggy San Francisco “summer” and head out to the beach instead? Skip your normal dinner-and-a-movie routine and treat your date to a fun evening in the kitchen. You and that special someone will cook side by side, along with other couples, to make a New England-inspired clambake that will make you feel like you’re in a clam shack on Cape Cod.
We’ll greet you with a refreshing cranberry spritzer and show you how to steam whole lobsters and turn them into delectable lobster rolls to munch on while we cook. After we get our clambakes going, we’ll throw coleslaw and blueberry cobbler together but leave you plenty of time to mingle. Our festive evening ends with dinner around the table with plenty of cold beer, digging into the feast you’ve just made.
Menu
Mini Lobster Rolls, New England Clambake with Clams, Shrimp, Corn, Potatoes, and Sausage; Coleslaw and Blueberry Cobbler
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
Christine Gallary
After graduating from Le Cordon Bleu in Paris, France, Christine moved to Boston to test recipes at Cook’s Illustrated / America’s Test Kitchen, to teach children how to cook, and to work for Chef Barbara Lynch at her newly opened demonstration kitchen, Stir. Upon a return to California, Christine became a food editor in the test kitchen at CHOW.com. She is now the food editor at The Kitchn and loves the process of cooking as much as she enjoys eating the finished product.