What You'll Learn
By the end of this class, you will:
- Create a variety of hors-d’oeuvre from scratch showcasing some key vessels for finger food
- Learn different techniques that you can utilize to create any small bite
- Be able to prepare ahead of time so you don’t have to be cooking while hosting
About This Class
As the holidays are fast approaching, join us for an evening in learning the art of the bite-size kitchen. Learn the fundamentals of structuring a perfect hors d’oeuvre that frees you up to enjoy the party.
We will talk about flavors, textures, and lots of make-ahead tips to make sure you are able to prep like a pro whether you’re bringing one app to the party or catering your own show-stopping holiday bash.
Menu
Brandade/ Ricotta Stuffed Piquillo Peppers, Salmon Poke Tostada, Vegetable Rolls with Nuoc Mam Dipping Sauce, Pork Meatballs with Romesco Sauce, Shrimp al Pastor, and Coconut Mango Lassi with Pink Peppercorn Whipped Cream
Details
- Wine included
- Light 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
Justin Fertitta
Justin began working in kitchens at age 15 and went on to graduate from the CIA in 2004. He honed his craft in New York restaurants for over a decade, working in many renowned kitchens including Aquavit, The Waldorf Astoria, Five Leaves and Desnuda. He has traveled extensively throughout Southeast Asia, where he draws much of his culinary inspiration. Before relocating to the Bay Area, Justin developed and led a Chef-in-Training program that created culinary opportunities for disadvantaged individuals. He now splits his time as a private chef and a freelance culinary instructor.