What You'll Learn
By the end of the class, you will:
- Build an extravagant celebratory menu for you and your friends and family
- Leave with make-ahead tips for your own Thanksgiving Food & Wine Pairing so that you can enjoy the party
- Understand how to pair each course with a different wine
About This Class
Isn’t it about time you hosted your own Thanksgiving dinner? We’re here to take you through the entire meal from beginning to end, including wine pairings for each course.
Our California-inspired menu takes some of your favorite traditional dishes and gives them a contemporary feel, using some of the best local and seasonal ingredients around. Your class will make an appetizer, first course, entree, and dessert and you’ll be joined by Sommelier Eugenio Jardim, who will walk you through four wine pairings that will take you from start to finish. The best thing about it? You’ll leave with a step by step game plan for pulling the same meal off at home.
Menu
Roasted Parsnip Crostini with Wilted Kale and Blistered Grapes, Salad of Little Gems, Toasted Hazelnuts, California Dry Jack and Sherry Shallot Vinaigrette, Roasted Spice Rubbed Turkey Breast and Mustard Braised Turkey Legs, Luxurious Mashed Potatoes, Cornbread Stuffing with Bacon and Leeks, Classic Pan Gravy, Fennel Braised with Butter, Oranges, and Honey, Cranberry Pecan Orange Relish, and Pumpkin Ginger Tart.
Four wines will be paired, and tasted, with the meal.
Details
- Wine included
- Full meal served in class
- Work in teams
- Ages 21+
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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Kirsten Goldberg
Growing up in the Bay Area, Kirsten was exposed to an extraordinary array of foods. This early exposure instilled in her a great curiosity and passion for regional cuisines. At 18 years old, Kirsten studied cooking under the tutelage of Catherine Pantsios before working in restaurants such as Mario Batali’s famous Babbo in New York’s West Village and Nancy Oaks’ Boulevard in San Francisco. Kirsten has worked in restaurant kitchens in Europe and traveled extensively in South East Asia, where she took cooking courses and hung out in the food markets of every city she visited. Kirsten is currently the chef-instructor of the Professional Culinary Program at San Francisco Cooking School.
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.
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.
Margie Kriebel
After earning a professional culinary certificate from San Francisco Cooking School, Margie founded Local Flavor, a personal chef company providing small event catering services, in-home cooking classes, and recipe testing & development. When she is not in the kitchen cooking, she can be found with local farmers, ranchers, and fisherman learning about their craft and products or cultivating her backyard vegetable and fruit garden. In addition to teaching cooking classes, Margie also helps in the vegetable garden at the local homeless shelter.
Sally Kim
Margie Kriebel
After earning a professional culinary certificate from San Francisco Cooking School, Margie founded Local Flavor, a personal chef company providing small event catering services, in-home cooking classes, and recipe testing & development. When she is not in the kitchen cooking, she can be found with local farmers, ranchers, and fisherman learning about their craft and products or cultivating her backyard vegetable and fruit garden. In addition to teaching cooking classes, Margie also helps in the vegetable garden at the local homeless shelter.