Summer Food & Wine Pairing
$175 per person
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.
Heirloom Tomato and Burrata Tart; Tuna Confit Salad; Seared Pork Chops with Cherry Sauce and Charred Corn; Homemade Peach Ice Cream with Grilled Figs
- Wine included
- Full meal served in class
- Work in teams
- 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.
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 believes cooking is about bringing people together to have a good (and delicious) time.
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.