$165 per person
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.
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
- Wine included
- Light meal served in class
- Work in teams
- 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.
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.