Fish & Shellfish Fundamentals (3 consecutive nights)
$445 per person
Our Fundamentals classes are designed to give home cooks a solid foundation of skills for everyday cooking and baking. They will build your confidence, equip you with techniques, and provide you with abundant inspiration in the kitchen.
What You'll Learn
(note: this session takes place over THREE CONSECUTIVE EVENINGS: 9/10, 9/11, and 9/12)
By the end of the class, you will:
- Be able to determine if a fish is fresh and which fish to buy in each season
- Have the confidence to fillet and prepare a whole fish
- Be able to execute different cooking methods like poaching, roasting, pan-frying, plus much more
About This Class
Living in the Bay Area means we’re lucky enough to experience incredible fish and shellfish all year long. Meeting once a week over three consecutive weeks, this course will immerse you into what it takes to expertly select and prepare seafood at home. Knowing the essential cooking methods, from poaching and steaming to pan and deep frying, will help you produce appetizers, soups, and entrees with our local bounty.
We will have you filleting fin fish, deveining shrimp, and breaking down fresh local squid, as well as learning how to shop for the freshest seafood, how to talk to your fishmonger, and of course, what to do with it when you get home. You will shuck oysters and prepare whole ocean fish and filets in steamed, grilled, smoked, pickled and salt-cured dishes. We’ll discuss the importance of not only where that fish was caught, but how. You will also learn some simple tricks to achieve the proper sear and golden, crispy crust of flat fish and scallops.
Some of the dishes you’ll prepare in class include: Fish Stews and Chowders, Seared Scallops with Brown Butter Caper Sauce, Steamed Whole Tai Snapper, Salmon Gravlax, Salt-Baked Bronzino, Hawaiian Tuna Poke, and Smoked Trout Salad.
- Wine included
- Full meal served in class
- Work in teams
- Three-session series
- 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.
If you can’t make it to a class in a three, five or six-week series, you are welcome to send a friend in your place. Please notify us if a friend will be taking your spot.
Unfortunately, due to the small size of our classes, we do not offer make-up classes for missed sessions in a series.
After graduating from both the California Culinary Academy and Tante Marie’s Cooking School, David spent time teaching cooking classes and working as a line cook at Zuni Cafe and Gioia in San Francisco. He has worked as a personal chef and volunteered with the Bay Area’s largest fish supplier before joining SFCS as Lead Recreational Cooking Instructor. David believes cooking is about bringing people together to have a good (and delicious) time.