$165 per person
About This Class
It’s easy to get into a rut when cooking dinner during the week. Weeknight Dinners offers you a selection of dinnertime ideas using the best of what’s in season.
Keeping in mind we’re all short on time, we’ll teach you to make recipes that draw on a well-stocked pantry to avoid all those trips to the store, and we’ll focus on dishes with plenty make-ahead elements. Our goal is to help you get homemade meals on the table more often while keeping it simple and tasty at the same time. By learning these core recipes, you’ll see how a few simple ingredient changes can turn each one into many different variations, giving you base recipes from which to build more meals than you can imagine.
Pan Roasted Chicken Breast with Seasonal Vegetables, Pasta with Fresh Peas, Mint, and Ricotta Cheese, Roasted Salmon and Asparagus with Crispy Citrus Breadcrumbs, and Grilled Lamb Chops with Rosemary-Garlic Vinaigrette
- Wine included
- Full meal served in class
- Work in teams
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.
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.