January 8, 2014
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.
6pm - 10pm
690 Van Ness Avenue
San Francisco, CA 94102
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Everyday Whole Grains
The variety of whole grains available at markets these days is overwhelming. From quinoa to farro and bulgar to barley, there are so many ways to eat more whole grains.
In this workshop you will learn about a wide variety of grains, how to prepare them, and delicious new ways to integrate them into your cooking every day, from breakfast to dinner. We will teach you how to take the stress out of last minute cooking with lots of make-ahead tips for whole grains, making soups, salads, and side dishes that much easier.
If you’ve never taken the time to explore the grain aisle at the market, let us guide the way.
Some of the recipes you’ll prepare are: Andean Style Quinoa Chowder, Farro and Mushroom Tart, Brown Rice and Kale Gratin with Creamy Cheddar, Toasted Barley Salad with Roasted Peppers and Grilled Portobellos, Polenta Crostini with Onion Jam, Classic Risotto Milanese, Moroccan Rice Pudding, and Crunchy Chocolate Rye Cookies.
Each class concludes with a meal around the table, enjoying what you and your fellow classmates have cooked using your newly acquired skills.... And, yes, wine is served!
This is an immersive, hands-on cooking class. You will be on your feet cooking most of the time so please wear comfortable, closed-toe shoes.
This class has already passed. Checkout another one on our current schedule.