$85 per person
What You'll Learn
By the end of the class, you will:
- Know how to select wine for a holiday party
- Understand how to pair wines with classic Holiday dishes
- Become familiar with lesser known wine varietals from around the globe
About This Class
With the holiday season comes delicious holiday menus and the correct wine pairing could “make it or break it” at your celebratory gathering.
Selecting the best wines to match the bounty at the table should not be underestimated. This class is designed to give you the tools to pair wines with all the classic dishes we enjoy so much throughout the fall and winter holidays.
Join us to learn how to taste, select, and pair wines to enhance your holiday meal.
You will taste 6 wines
- Wine included
- Light snack served in class
- Ages 21+
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.
In 1988, Eugenio moved to San Francisco from Brazil, and while working as an Assistant Wine Buyer at a local wine shop, he successfully completed the Foundation and Advanced Courses at Sterling’s School of Service and Hospitality in Napa Valley, led by Master Sommelier Evan Goldstein.
He opened Eos Restaurant and Wine Bar in San Francisco in 1995- one of the most famous cutting edge wine programs in the country. Jardim became Wine Director at Eos Restaurant in 1999, propelling his career in the wine business to new heights.
In 2001 he took over as Wine Director at Jardinière, one of San Francisco’s top restaurants, where he and his team earned the highest four-star rating from the San Francisco Chronicle Food and Wine Editor Michael Bauer and Eugenio was named the 2010 Sunset Magazine’s Sommelier of the Year.
In addition, Eugenio has established critically acclaimed Wine Programs for Chef Traci Des Jardins’s Acme Chophouse, Chef Loretta Keller’s Coco 500, Chef Elizabeth Faulkner’s Citizen Cake and Orson, Manzanita at the Ritz-Carlton Highlands Resort in Tahoe, and for SF Magazine’s Rising Star Chef Jessica Boncutter’s Bar Jules.