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.
Menu
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
Details
- Wine included
- Full meal served in class
- Work in teams
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
Jodi Liano
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.