There is no doubt that we in No. California love the cooking of Italy! And, there is no one better to teach Italian cooking to you than Malcolm. With Malcolm you will explore the cooking of Northern, Central, and Southern Italy. You will cook a wide variety of dishes and taste appropriate wines. Some of the dishes you will be making with your fellow students are Grilled Eggplant "Portafolio": with Fontina and Tomato Oil; Shrimp Spiedini with Pesto, Fingerling Potatoes, and Chickpea Mint Aioli; Sicilian Tuna "Meatballs" with Heirloom Tomato Sauce; Funghi al Cartoccio al Forno (wild mushrooms baked in parchment with prosciutto); and Bustrengo (polenta apple cake from Bologna). Buono Appetito!

Do you secretly long to be a pastry chef? Then, this weeklong class is for you! In this One Week Course, you will learn the basics that every pastry chef (or cook) knows; this is, how to make perfect sweet pastry and fillings; genoise and buttercream; meringues; fruit and chocolate mousses; ice creams and sorbets; tuiles and tulipes; and how to construct these into beautiful layered and individual desserts worthy of the best restaurants. Sign up now to learn from Christa and you will be Pastry Chef for a Week (and a lifetime.)

Whether you live in the Bay Area or are visiting from out-of-town, this will be a great, fun week for you! There is nothing more fun than cooking Jessica's amazing food with California ingredients and tasting a variety of California wines. You will take home about fifty new recipes and learn about twenty unusual wines—imagine that! Some of the dishes you will make with your classmates are: Crispy Petrale Sole with Celery Root Salad and Meyer Lemon Herb Relish; Shaved Radish Salad with Spring Lamb Slow Braise with Favetta and Tatooed Potatoes; and Warm Hazelnut Tea Cakes with Vanilla Cream. Sign up now!

Often students leave the Culinary Course not knowing what they want to do. What they do for a few months is try Teaching Cooking, Catering, and Food Styling to see which avenue appeals to them. Here we are offering a glimpse of these three careers in three separate workshops. Each day the participants will set up a class, a catered event or a photograph shoot and do some cooking. The purpose is for you to see what these careers are like. You can sign up for each one separately or all three together. You will be learning from the experts!

This is the very basic Course for those of you who have hesitated to sign up for a cooking class because you felt you didn't know enough. In this Course, you will learn by actually doing the cooking yourself--with a group of people who are at the same level as you. Topics covered include Soups and Simple Stews; Salads and Easy Breads; Pasta, (polenta), and Risotto; Eggs and Cheese; Appetizers and First Courses; and One-Pot Do-Ahead Meals. In the Course, Jodi will also talk about equipment you will need in your kitchen, the ingredients a basic cook needs, and suitable wines.

This second series of The Basics is designed for those of you who like to spend an evening on one subject. In this Course, Jen (or Jodi) will teach you a variety of delicious recipes; concentrating on such subjects as cooking Fish and Shellfish; Chicken and Turkey; Root and Green Vegetables; Pork and Veal; Grains and Legumes; and Beef and Lamb. Of course, you will learn suitable first courses and desserts. Other topics of discussion will be menu planning, timing a meal, and appropriate wines.

What make the country cooking of France so interesting is the separation into culinary regions. Basically, the people cooked with what was available; for instance, butter in the north, olive oil in the south, and duck fat in the southwest. In this culinary tour, Margaret will teach you French techniques so that you can master regional specialties such as crepes of Brittany; tart flambee of Alsace; and coq au vin of Burgandy. Some of the dishes you will prepare with the other students are Buckwheat Crepes with Caramelized Onions; Pacific Coast Bouillabaise with Rouille; Pork Tenderloin with Apples and Calvados; Roast Chicken Basquaise; Potato Shitaki Gratin; Profiteroles with Chocolate Ice Cream. Ooh La La!

This is the very basic Course for those of you who have hesitated to sign up for a cooking class because you felt you didn't know enough. In this Course, you will learn by actually doing the cooking yourself--with a group of people who are at the same level as you. Topics covered include Soups and Simple Stews; Salads and Easy Breads; Pasta, (polenta), and Risotto; Eggs and Cheese; Appetizers and First Courses; and One-Pot Do-Ahead Meals. In this Course, Jodi will also talk about equipment you will need in your kitchen, the ingredients a basic cook needs, and suitable wines.

This second series of The Basics is designed for those of you who like to spend an evening on one subject. In this Course, Jodi will teach you a variety of delicious recipes, concentrating on such subjects as cooking Fish and Shellfish; Chicken and Turkey; Root and Green Vegetables; Pork and Veal; Grains and Legumes; and Beef and Lamb. Of course, you will learn suitable first courses and desserts. Other topics of discussion will be menu planning, timing a meal, and appropriate wines.

Creamy French mornay, spicy Vietnamese nuoc cham, cool and crunchy raita--sauces exist in every cuisine and are designed to enhance the local foods. In this Evening Series, you will learn to cook sauces that contrast like Apple-Calvados Pan Sauce with Pork Medallions or compliment like Mushroom White Wine Reduction with Braised Filet of Sole. Each week, you will travel (figuratively speaking) to a different region to learn the sauces and dressings of that area. In Europe, you will learn the classics; Bearnaise, Bechamel, Aioli, Veloute, Pesto, Sabayon. In Asia, you will learn such sauces as Spicy Peanut Sauce; Thai Green Curry and Garam Masala. Some of the dishes you will make are Seared Salmon with Dill-Pistachio Pistou; Argentinean Pork Tenderloin with Orange Confit and Thyme; Vietnamese Salad Rolls with Peanut-Chili Dressing; and Pear Cake with Orange Caramel Sauce.

No, not a dating class, we're talking food and wine here! Six grapes in six weeks. Discover how Peruvian-style lime-infused seafood with roasted sweet potatoes pairs so well with buttery Chardonnay. Crispy, refreshing Sauvignon Blanc is a perfect accompaniment to seared scallops with smoked tomato butter and spinach. The acidity of Sangiovese pairs with almost anything in a tomato sauce especially braised veal shanks. In these six evenings, Malcolm will also spotlight both Burgundian Pinot Noir as well as new world versions--Spain's Tempranillo and, of course, the ever popular Cabernet Sauvignon. Sign up now for the fun and learning!

This is the very basic Course for those of you who have hesitated to sign up for a cooking class because you felt you didn't know enough. In this Course, you will learn by actually doing the cooking yourself--with a group of people who are at the same level as you. Topics covered include Soups and Simple Stews; Salads and Easy Breads; Pasta, (polenta), and Risotto; Eggs and Cheese; Appetizers and First Courses; and One-Pot Do-Ahead Meals. In this Course, Jodi will also talk about equipment you will need in your kitchen, the ingredients a basic cook needs, and suitable wines.

Buying tarts and cupcakes is fun, but making them is even more fun! In these six evenings you will have a blast with your fellow students making a wide selection of baked goods. Along with the standard Chocolate Brownies, Lemon Squares, and Cheesecake; you will learn how to make Fresh Fruit Tarts; Creme Brulee Tarts; Princess Cake; Coconut Cupcakes; Caramel Cream Puffs; Chocolate Eclairs; Strawberry Shortcakes; Blueberry Muffins; Chocolate Truffle Cake and more. Sign up now for this Course of fun home baking!

This third series of The Basics is designed to pull recipes together into menues that work. In this Course, you will learn to plan a menu with dishes that compliment each other and prepare a timeline for executing a menu, knowing what to do ahead of time and what to do at the last minute. Each week you will cook two full menues—one will be a weeknight meal that can be prepared quickly, and the other will be a menu for entertaining. The classes each week will have themes, such as California-Asian; Mediterranean; Birthday or Anniversary; Holiday Entertaining; and Dinners for Friends. If you are ready to take your cooking skills to the next level, this Basics III is for you!

This is the time of year when cook's thoughts lean towards pork, lamb, and beef. What you will learn in this Weekend Workshop is how and where to purchase meat, and the methods of cooking best suited to the various cuts, along with interesting accompaniments. Of course, the recipes will include suitable soups, salads, and desserts. It will be lots of fun. Under Malcolm's guidance, the class will be cooking such dishes as Pan-Roasted Pork Loin Chops with Mushrooms, Thyme, and Caper Pan Sauce; Beer-Marinated Flank Steak with Columbian-Style Guacamole Sauce and Chilies; Seared Strip Steak with Roasted Grape Pan Jus, Roquefort, and Watercress; Tunisian Lamb and Eggplant Stew with Farro and Harissa; and Mustard and Fennel Pork Loin with Cumberland Pan Sauce.

It is so easy to cook delicious vegetarian meals with the amazing ingredients you can find at local Farmers Markets--and everyone can enjoy them whether or not they are vegetarians. Join Jen on Saturday morning at the San Francisco Ferry Plaza Farmers Market where you will meet some of the farmers and pick out the best produce, before heading back to Tante Marie's for two fun days of cooking with late summer fruits and vegetables. In this Course, you will also learn about various grains and legumes that you can use to create healthful recipes. A few of the dishes the class will be cooking are Caponata with Polenta Crackers; Cilantro and Corn Fritters with Chile-Mint Sauce; Fettucini with Mustard Greens and Wild Mushrooms; Socca (chickpea pancakes); Ratatouille Gratin with Eggplant, Mashed Potatoes and Gremolata; Fresh Shell and Wax Bean Salad with Fresh Chile Aioli; Pizza with Charred Cherry Tomatoes and Pesto; and Lavender Honey and Fig Tart with Lemon Ice Cream.

What better way to spend an autumn weekend than cooking with a likable group of people under the guidance of Malcolm in the warm, friendly atmosphere of Tante Marie's Cooking School? In this two-day course, you will be cooking with the meats, vegetables, and fruits of the season and eating what you make. Some of the dishes you will be making are Puglia-Style Duck Stew with Olives and Pancetta; Spicy Pork and Chili Pepper Goulash with Lemon Sour Cream; Tunisian Eggplant Stew with Farro and Harissa; Italian Bread and Cabbage Soup with Sage Butter; and Caramelized Pear Tarts. Yum!

Here is your opportunity to attend this very popular weekend! Jessica is the Italian food expert, and Shelley is the expert in Italian wines--how can you not learn alot and have fun doing it? Some of the dishes you, and the other students, will cook are Slow-Cooked Beef Risotto with Vernaccia, Artichokes, and Robiola; Ventresca Tuna Salad with Anchovies; Classic Vitello Tonnato (veal in tuna sauce); Fresh Pasta Handkerchiefs with Braised Pork and Sangiovese; and Chocolate Barolo Budino. Wow!

Are you a cocktail person or a wine person? It really doesn't matter for this fun weekend of cooking. What you will be learning about is how to cook with both distilled alcohols and wines. Afterall, both can give the winter dishes of meat, vegetables, and fruits so much more flavor. Some of the dishes you and your fellow students will be making are Seared Skirt Steaks with "Bloody Mary" Butter; Piemontese Braised Beef in Barolo with Turnip "Risotto"; Roasted Pork Loin with Winter Fruits and Port Wine Reduction; Whole Chicken Braised in Riesling with Prunes and Cabbage; and Cassis and Red Wine Poached Pears with St. Andre Cheese. Wow!

April is a month that cooks love because the farmers markets are filled with asparagus, fava beans, artichokes, green garlic, strawberries, and more. In this Weekend Workshop you will start by touring the San Francisco Ferry Building Farmers Market with Jen, learning how to select the best produce of spring, and then come back to the School for a weekend of cooking and feasting together. Some of the recipes you will be preparing are Pea and Potato Raviolini with Sage Brown Butter; Asparagus Soup with Parmigiano-Reggiano "Zabaglione"; Pan-Roasted Pork Tenderloin with Fennel and Artichokes; and Strawberry Shortcakes with Balsimico. Sign up now!

Have you always wanted to present a basket of freshly baked breakfast pastries to you friends and family? Here is where you can learn to make the traditional French Croissants and Danish Pastries with their variations. In this One-Day Workshop, you will master the techniques needed to make these fabulous yeast doughs at home. And, you will even get some to take home to freeze for future breakfasts. Sign up now for your next baking experience!

Don't miss out on the last of the heirloom tomatoes, corn, and beans! Here you can learn all about preserving and pickling in this One-Day Workshop; then, you will be able to enjoy the flavors of summer throughout the winter. On this day, Jen will teach you the basics of water-bath canning which is suitable for preserving pickles, salsa's, and tomato sauce. You will also learn how to makes jams and preserves without water-baths. Each student will take home some of the foods that are preserved during the class. The recipes will include Old-Fashioned Bread and Butter Pickles; Roasted Red Peppers; Quick Kimchi; Corn Relish with Tomatoes; and Peach-Raisin Chutney, and Plum-Walnut Conserve.

Autumn is when there is a wide variety of cultivated and what are now being called "exotic" mushrooms in the market, not to mention the truly wild mushrooms in the forests and fields. Whether you are a forager of wild mushrooms, or you like buying them, you will love this day of cooking with Malcolm not to mention eating and drinking with him and the other students. Some of the dishes you will make are Pugliese Wild Mushroom and Green Olive Crostini; Sauteed Scallops with Balsamic Mushrooms and Frisee; Porcini and Shitake Risotto with Vin Santo; Pork Loin Rolls Stuffed with Chanterelles, Pecorino, and Marjoram; Wild Mushroom Tart with Gruyere, Young Onions, and Herb Salad; and Lemon Verbena Creme Brulee.

Whether you are planning to entertain a crowd or bring a cookie plate to the office party, the holidays are the perfect time to indulge in some sweet treats. In this One-Day Workshop with Jodi, you will learn the art of holiday baking, from confections to cakes to cookies. Jodi will teach you simple recipes that you can make well in advance as well as show-stopping desserts for your biggest celebrations. Some of the recipes you will bake are Caramel-Dipped Shortbread Sticks; Three-Layer Chocolate Peppermint Cake; and Sweet and Chewy Gingersnaps. You will also prepare a savory lunch to enjoy with all your goodies. Come hungry and ready to bake!

Make your broccoli rabe irresistible with balsamic brown butter! Transform ordinary dishes into the sublime! With just a few technical skills, you can learn to create a variety of flavorful sauces and begin to improvise. Learn to perfect the balance between the four tastes; sweet, sour, salt, and bitter. In this class, you will learn to make contemporary sauces through traditional techniques. Some of the dishes you will make with the others are Braised Chicken with Mole Verde; Chicken Thighs with Spicy Coconut Curry; Dungeness Crabcakes with Smoked Paprika Aioli; Pork Ribs with Black Vinegar Sauce; Sauteed Kale with Brown Butter Bechamel; Floating Islands with Lemon Creme Anglaise and Raspberries.

Who has more fun celebrating than the Italians? And, who is more able to instruct you in the Christmas foods of Italy than Tori. Not only is Italian food her passion, but her classes are the most popular at Tante Marie's. In this hands-on Workshop, Tori will lead you through a menu of festive holiday dishes, including Roasted Shrimp Scampi; Zucchini Cakes with Smoked Trout; Wild Mushroom Crostini with Mascarpone; Lasagne with Fresh Dungeness Crab; Fennel Gratinata; Osso Bucco with Lemon and Capers; Panettone Bread Pudding, and more. Buon Natale!

The hardest thing for cooks is to come up with new recipes for appetizers, and the easiest way to entertain is to give a cocktail party. So, here for you to learn from Jen is a whole selection of new and delicious savory and sweet finger foods along with exciting cocktails, all of which you can do ahead so you can enjoy your own party. Some of the recipes the class will make are Lamb Sliders with Cumin Aioli; Butternut Squash Soup Shooters with Pomegranate; Moroccan Spice-Crusted Salmon Skewers with Citrus Creme Fraiche; Miniature Tartlets with Oven-Roasted Tomatoes, Feta, and Olives; and Chocolate Pepermint Bark Cookies.

Warm your body and soul and that of your family and friends with do ahead braises and stews for shorter days. From Margaret, you can learn to toast and spice grains before making risotto-like dishes, to roast winter vegetables such as parsnips and poach winter fruits such as pears. Under her direction, you, and the other students, will make dishes such as the Modern Cooks' Cassoulet; Sweet Potato Cakes with Romesco Sauce; Butternut, Kale, and Farro Stew with Pomegranite Salsa; Beef Stew in Guinnese with Buttermilk Dumplings; Caramelized Bread Pudding with Dried Cherries and Apricots; and Double Chocolate-Cinnamon Budino.

Cooking is all about confidence in the kitchen; and that starts with good knife skills. In this One-Day Workshop you will learn to slice, dice, julienne, and mince both effectively and safely. You will learn to filet a fish, bone a chicken breast, pan-fry a steak or a chop; and prepare a tasty meal with the results. Malcolm will also discuss the selection, manufacture, and maintenance of knives; the difference between honing and sharpening, as well as how to look after your cutting board. If you have never taken a cooking class before, this would be a great place to start!

Winter is the best time to visit Italy; the crowds are gone, the weather is crisp, and the food is cozy and irresistible. And, the most important is that Italians love to eat, cook, and talk about the next meal especially in the winter. In this One-Day Workshop Tori will describe the dishes; and, together with the other students, you will cook them under her guidance. You will be making such hearty favorites as Bruschetta with Cannellini Beans and Kale; Umbrian Lentil and Rice Soup; Roast Chicken with Lemon-Rosemary Salt; Fresh Pasta alla Valdostana (with peas, ham, and fontina cheese); Chocolate-Hazelnut Torta; and Warm Zabaglione.

In the fall and winter the farmers bring all kinds of gorgeous produce to the markets. You can make fabulous meals from such things as butternut squash, broccoli rabe, sweet oranges, and fuyu persimmons. In this class, Jodi will talk about stocking the pantry and streamlining your shopping so that weeknight meals and weekend dinner parties can come together quickly. Some of the recipes you will cook with her are Baked Pasta with Brussel Sprouts, Shallots, and Asiago Cheese; Broccoli Rabe and Red Pepper Tartines; Pan-Seared Scallops with Sauteed Oranges; and Butternut Squash Soup with Brown Butter. With every recipe having ten ingredients or less, this is cooking for everyone!

Join Jackie for a day of Argentine food and wine. On her recent trips to Argentina, Jackie spent time with locals preparing some delicious dinners. In this class you will learn to prepare some classic dishes including: Beef and Chicken Empanadas; Grilled Beefsteak with Chimichurri Sauce; Matambre (rolled stuffed flank steak); Loco (squash and hominy stew); Humita Con Queso (corn pudding with cheese); Milanesa de Pollo (fried breaded chicken cutlets); Alfajores de Malcena (sandwich cookies filled with dulce de leche); and Budin de Pan (bread pudding) for dessert. You will also be introduced to Argentine wines from the ever popular Malbec to the emerging white wine of Torrontes from Argentina's northern provence of Salta. Join Jackie as she takes you on a culinary tour of her native country.

It's easy to cook hearty, delicious, and healthy vegetarian meals, even in the middle of winter. In this One-Day Workshop you will learn about the many different grains and legumes, as well as root vegetables and leafy greens that you can use to create satisfying cool-weather vegetarian stews and salads. With the other students, you will make such dishes as Lemony Chickpeas and Oven-Dried Tomato Stew; Acorn Squash with Wild Mushroom-Cranberry Stuffing; Vegetable Chili with Hominy and Kidney Beans; Cauliflower Gratin with Manchego Cheese and Almond Sauce; Foccacia with Red Russian Kale, Butternut Squash, and Pecorino Cheese; and Pear Crisp with Cornmeal-Pecan Topping. You don't have to be a vegetarian to cook and eat well!

Think of this class like a wine tasting only with food! With Malcolm you will deconstruct dishes to find out why certain flavors and ingredients work so well with each other and why others don't. You will learn how to create dishes by balancing sweet, salty, sour, and bitter; and you will learn how to use herbs and spices to their full potential. The class will make great flavor combinations such as Linguica Crostini with Red Onion Marmalade; Salmon Paillard with Leeks, Mustard Seeds, and Pink Grapefruit; Goat Cheese and Scallion Ravioli with Black Olive-Tomato Butter; Balsamic Glazed Chicken with Grilled Treviso; and Garam Masala Cookies.

Small plates are all the rage now in San Francisco, especially in neighborhood restaurants offering the healthful, fresh dishes of the Mediterranean. Often, diners share these flavorful plates of food. What Margaret will show you is how to make a wide variety of delicious dishes that you could serve to friends or family for fun suppers. Among the dishes that the class will make are Morel Ragout on Creme Fraiche Toasts; Dungeness Crab and Sweet Potato Fritters; Tortilla Espagnola; Prawns with Catalan Romesco; Goats Cheese Stuffed Sweet Peppers with Salsa Verde; Poached Apricots with Vanilla Cardamom Syrup and Honey Yogurt; and Warm Lemon Souffle Cakes.

There is no one better to lead you through this One-Day class on traditional recipes of San Francisco, than Tori, who is herself a San Francisco native. She will show you some old-time favorites like Real Crab Cioppino; Minced Chicken in Lettuce Cups; Roasted Artichokes with Meyer Lemon Mayonnaise; Hog Island Oyster and Chorizo Stew; "Joe Special" Frittata-Style; Salad with Green Goddess Dressing; North Beach Sacrapantino (rum-soaked sponge cake); and "It's It"-Style Ice Cream Sandwiches. This should be lots of fun!

Mushrooms are a good cooks best friend! Not only do they have somewhat the consistency of mouth-feel of meat, but they are a natural source of minerals that make food flavorful. With many of the mushrooms that used to be called "wild" now being cultivated, there is a effort to try to call them "exotic". Whether they are exotic or wild, they are definitely a versatile ingredient to add flavor to your food. Jen will be leading you and the other students in making many dishes including Fresh Fettucini with Chanterelles and Goats Cheese; Warm Arugula Salad with Lion's Mane Mushrooms; Cambozola and Shitaki Bread Pudding; Roasted Herb Chicken with Morels and Watercress; Porcini-Crusted Ribeye with Shallots Braised in Barola; and Candy Cap Mushroom Ice Cream with Crushed Peanut Brittle.