What You'll Learn
By the end of the class, you will:
- Be able to make perfectly tender scones
- Master simple canning methods for fruit jams
- Know how to prepare basic pie and tart doughs
About This Class
Tired of apples and pears? Us too! Late April in northern California welcomes early berries, cherries, rhubarb, and, if we’re lucky, even stone fruit. While the best local fruit can be dessert on its own, around here we like to gild the lily when it comes to sweets so join us in the kitchen and you can do the same.
We’ll put up some jam you can take home for scones (instant shortcakes!), spread on the fruit tarts and galettes you’ll learn how to make, or even turn into a filing for a spring layer cake. We will have a variety of fruit on hand – choose your favorites and use them in three or four different ways.
At the core of this class are building block recipes for pleasing desserts that will work with fruit from spring through winter, making them flexible go-tos year-round.
Menu
Classic Scones, Fruit Galette, Tarte aux Fruits, and Take-Home Cherry-Rhubarb and Strawberry-Vanilla Jams
Details
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
- 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
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Amy Machnak
Amy Machnak is a pastry chef and food writer who has worked at such notable restaurants as Boulevard, Farallon, Gitane, and Hawthorne Lane. She was the recipe editor at Sunset Magazine for several years and contributed to many of their cookbooks and cooking videos. Amy won a James Beard award for food writing and both a Telly and Henry Luce award for cooking videos. She currently works as a columnist for the SF Chronicle covering baking and pastries in the Bay Area. Her first cookbook, Make it Spicy was published May 2015 and she’s currently working on a second cookbook about wedding cakes.