Fish & Shellfish Fundamentals (3 class series)
$490 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
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.
Class Meetup Dates:
Tue. May 28th: 5/28, 6/4, 6/11
Tue. Aug 13th: 8/13, 8/20, 8/27
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. Class will take advantage of the best local fish & shellfish available. The season will dictate the exact menu.
- Wine included
- Full meal served in class
- Work in teams
- Three-session series
- 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.
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.