Flavors of Portugal
$165 per person
About This Class
An introduction into one of the world’s most underrated cuisines, the flavors of Portugal class will take you on a journey through centuries of gastronomic exploration and delight. With influences from many parts of the Mediterranean, the cuisine of Portugal is hearty and very seafood driven.
Inspired by the classics he grew up with, Chef Telmo’s food takes some influence from the fresh ingredients of Northern California to create his take on his favorites. Look for his new restaurant, Uma Casa, opening in San Francisco soon but, in the meantime, you can experience his modern Portuguese food in our kitchens.
Classic Caldo Verde (Portuguese kale soup), Carne de Porco à Alentejana (pork and clam stew) and Pasteis de Bacalhau (salt cod fritters)
- Wine included
- Full meal served in class
- Work in teams
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.
Prior to founding SFCS, Jodi Liano spent 15 years as an instructor at Tante Marie’s Cooking School in San Francisco. She is also a veteran of food media with experience ranging from working the kitchens of the Food Network in New York to recipe development for Bon Appétit magazine to writing multiple cookbooks for Williams-Sonoma, including the popular Cooking from the Farmer’s Market.