Summer Food & Wine Pairing
$175 per person
Instructor
What You'll Learn
By the end of the class you will:
- Leave with a menu to highlight our favorite season’s best produce
- Learn make-ahead tips for your own Summer Food & Wine Pairing so that you can enjoy the party
About This Class
Tomatoes, corn, and stone fruit, oh my! California is all about the best summer produce we can get our hands on and we’re diving into all of it in our Summer Food & Wine Pairing class. Wondering what to do with the bounty you pick up at the market? Join us in celebrating with an awesome dinner party featuring one of our other favorite crops – the wine grape. This is the ideal class for anyone who is looking to entertain at home, gain some new cooking inspiration, and master some simple ways to match food and wine together.
An appetizer, a first course, an entree, and a dessert will be paired with wines selected by Sommelier, Eugenio Jardim, who will walk through the four pairings sip by sip. The best thing about it? You’ll leave with a step-by-step game plan for pulling the same meal off at home, and of course, you’ll sit down to eat, and drink, at the end of the night.
The right wine makes a good dish great and Eugenio will be on hand to decipher the secrets of the perfect match. Join us for a fun night of local, seasonal food and drink and build the confidence to grab that wine list on your next big night out.
Menu
Heirloom Tomato and Burrata Tart; Tuna Confit Salad; Seared Pork Chops with Cherry Sauce and Charred Corn; Homemade Peach Ice Cream with Grilled Figs
Details
- Wine included
- Full meal served in class
- Work in teams
- Ages 21+
FAQ
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 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. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 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 to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
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.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Cancellation Policy
David Groff
After graduating from both the California Culinary Academy and Tante Marie’s Cooking School, David spent time teaching cooking classes and working as a line cook at Zuni Cafe and Gioia in San Francisco. He has worked as a personal chef and volunteered with the Bay Area’s largest fish supplier before joining SFCS as Lead Recreational Cooking Instructor. David instructs virtual and in person classes from his company, Mealticketsf.
Eugenio Jardim
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.