About This Class
After a jam-packed day of work and errands, nothing sounds better than a one-pot meal. Easy to pull together, this is comfort food at its best.
In this class, we are taking four of our favorite one pot wonders and giving you many ways to make those recipes your own. The goal is to create dishes you can throw together in advance, or even on the fly, using ingredients you have in your pantry. Instead of leaving with just four recipes, think of them as a foundation for an infinite number of dishes you can create.
Freeing yourself from recipes and being comfortable improvising will make you a better home cook all around. We will arm you with everything you need to do this with confidence.
Menu
Thai Coconut Curry, Seasonal Vegetable Soup, Steamed Shellfish in Aromatic Broth, and Melt-In-Your-Mouth Braised Chicken Thighs
Details
- Wine included
- Full meal served in class
- Work in teams
FAQ
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.
Cancellation Policy
Jodi Liano
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.