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Posts Tagged ‘Cooking classes’

PostHeaderIcon March into the Kitchen Cooking Classes

Get out your aprons, dust off your oven mitts and put away the remote!  It’s time to go get your cooking skills tuned up and ready for the arrival of Spring!  We have found some excellent cooking class resources for all those out there who love to get their hands floured and their palates sauced with freshness.  Do you have your calendars open and ready to book a couple of these fun cooking class venues in and around Sacramento?



The Green Boheme – Sacramento  March 4, 2014  DINE & DEMO w/ CHEF BROOKE   It’s a perfect time to grow your community & skills at Tuesday Nights’ Dine & Demo w/Chef Brooke from The Green Boheme!  Enjoy dinner, make new friends and learn the tricks and tools you’ll need to be successful in your own kitchen.  Join us for our Weekly Dine & Demo Event, Tuesday Nights! Seating begins @ 6pm, Demo @ 6:30. Chef Brooke will teach until 7:30pm, followed by 15min for questions after class.  Seats are reserved by $20/pre-registration per person by calling the cafe @ 916.920.4278 *Includes Demo, Dinner, Dessert, Drink and Recipe. Classes fill quickly!

Good Eats Cooking Class w/ Paulette  March 8, 2014  FARM TO FORK WINTER CLASS
Farm to Fork cooking class receiving hands on and recipes to take home will consist of: Braised Fennel, Red Leaf Lettuce with Kiwi & Oranges & Balsamic Vinaigrette, Butternut Squash-Caramelized Onion Pizza, Chicken Stew with Dill-Scallion Dumplings & Mustard Cream and Creamed Onions with Wine & Bacon.  GOOD EATS classes are held in the Culinary Center at East Bay Restaurant Supply, 522 North 12th Street (at the end of Richards Blvd.), Sacramento. Each class is $75 per person and starts promptly at 10:00 a.m. and ends no later than 2:00 p.m.  For additional information, call Paulette at 916-498-9804.

The Plum Cafe & Bakery – Sacramento   March, 2014 – RAW & VEGAN CLASSES
The Plum Cafe and Bakery in Sacramento offers raw food and vegan cooking classes. These raw food, plant-based classes are offered in a fun demonstration format meant to inform and inspire students.Each class ends with tasting of the days recipes.  Chef Andrea Seppinni is passionate about sharing tips and techniques for preparing delectable dishes with a focus on ingredients’ health benefits as well as good taste. She is certified in Plant-Based Nutrition from the T. Colin Campbell Foundation, Cornell University.  Classes are $29 pre-paid, $35 at the door.  Visit http://plumcafebakery.com/classes for March class details.  Do NOT call the restaurant.

Community Tap and Table – Bacon and Beer Pairing Class  March 15, 2014
Learn to cure pork belly into nitrate free bacon.  Learn to make a home smoker in your oven. Learn to cook bacon three ways.  Taste three gourmet tapas (small bacon courses) paired with craft beers.  Compare bulk bacon to artisan bacon and learn the basic rules of beer-food pairing.  Bacon and Beer Class is 2-3 hours long. Class is $85 per person.   https://communitytapandtable.com

Sac Co-op  March 18, 2014  The Art & Science of Cheesemaking: Gouda
Gouda is one of the world’s most popular semi-soft cow’s milk cheeses, originating from Holland during the sixth century. Its unique elastic texture is created by washing the lactose from the curd as it is slowly heated. The cheese is then shaped, soaked in brine and aged for several
weeks. Learn the whole process with guidance from artisan cheese maker Sacha Laurin. You’ll take home what you make in class, along w/ resources & aging tips.  $55, $45 Co-op owners    http://www.sacfoodcoop.com

The Learning Exchange, Sacramento  March 20, 2014 -  Knife Skills
Every cook needs to master basic knife skills.  Slice, dice and chop your way through the most common knife techniques as you prepare vegetables and de-bone a whole chicken.  Also learn about the different knives, sharpening and maintenance. Bring a chef’s knife, cutting board and apron to class.  Leave class with your ingredients and a recipe for dinner the next night. Thursday, 6:30 pm – 9:30 pm; 1 session starting March 20, 2014  Tuition: $49.00   Member Cost: $44.00  Materials Cost: $20.00  Instructor: Mayumi Tavalero  Location: LuLu’s Kitchen, Sacramento

Beth Sogaard Catering – Farm to Fork Classes  March 24, 2014 - Traditions of Basque Cuisine
Join Chef Beth for an evening of great food, learning & tasting. Classes include lecture, demonstration and sampling of fabulous dishes and beverages along with a full dinner and your own cook book to take home.  Cost: $50 plus tax, advance sale only?  Location: Amador Vintage Market Wine Bar – 9393 Main Street, Plymouth 95669?  Time: 6:00 pm -8:30 pm   Info: 209-245-FOOD

PostHeaderIcon Back to the Kitchen! Sacramento Cooking Class Offerings

SUGAR & SPICE AND EVERYTHING NICE PRIVATE  BAKING CLASS! Sugar & Spice Specialty Desserts -  1201 F Street, Sacramento, CA  95814
Just in time to learn how to create amazing desserts for the upcoming holidays. Want to learn how to make buttery soft croissants, brioche and fluffy cupcakes?  
Click for more details

PostHeaderIcon Promoting Food Literacy in Public Schools

Chef Zakary Pelaccio is thinking outside of the box and offering his skills and vision to make a change in elementary students lives.  NYC Public School system is embracing his boldness and direction in creating a great window of opportunity.

The Cooking Room – the first of its kind: an in-school, hands-on, dedicated cooking classroom where children learn about food and create delicious dishes based on tenets of good nutrition… while having fun.

Food knowledge, culinary skills, taste-coaching: The Cooking Room will help kids to make smart food choices.  The program’s goal is to promote food literacy to kindergarten through 5th grade students.  The Cooking Room operates through dedicated kitchen classrooms where teachers, professional chefs, and chef-instructors educate kids in grade-appropriate food-related lessons that incorporate science, math, reading, and nutrition.

Through classes in The Cooking Room, children is will learn about food, cooking and taste, while bolstering academic core-standards through the practical application of those skills in a fun, stand-alone kitchen classroom.
The Cooking Room curriculum will focus in on each grade level’s teaching, whether it’s reading comprehension, scientific observation or fractions.  Kids are learning in their regular classrooms while also introducing a whole new world of flavors and techniques.  The goal: teach kids how to work with real, healthy, raw ingredients to prepare tasty food and learn that there are palatable alternatives to processed junk food. 2011-2012 promises to be even a greater leap forward!
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Took this tour in a group of 12 for a bachelorette party. Lisa was amazing ... from her patience through initial emails and planning, to being a wonderful tour guide. We all enjoyed the day and loved learning about and experiencing what Murphy's has to offer. We look forward to bringing our spouses back to experience another tour soon!!
Kathi, Modesto

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