Mar
7
11:00 AM11:00

The Ultimate Fried Chicken (or Mushroom) Sandwich

Join Frances Wilson to make an epic FRIED CHICKEN SANDWICH, including Korean Fried Chicken and vegetarian Crispy Mushroomvariations! She will teach you to make every component from scratch, from billowy Homemade Sandwich Buns to Bread & Butter Pickles to a variety of Fried Chicken Fixings to slather and stack as you wish.

Frances will share tips for making fabulous Fried Chicken or Mushrooms, exploring different options for shopping, brining, coating, and cooking. Then you’ll layer on your customizable selection of homemade condiments and toppings to build the sandwich of your dreams. You will also learn shortcuts for constructing superb sandwiches when you don’t have time to make every element yourself (we’re realists, after all).

The class will conclude with a fun sandwich feast at our table, accompanied by an ice-cold beer or your choice of selected wines and non-alcoholic beverages.

$195 PER PERSON

Menu | Recipes*

Ultimate Fried Chicken

Korean Fried Chicken

Crispy Fried Mushrooms with Fontina Cheese

Homemade Sandwich Rolls

Bread & Butter Pickles

Fried Chicken Fixings
Green Goddess | Smokin' Hot Chili Sauce | Crispy Buttermilk Slaw

Little Gem Salad with Mustard Vinaigrette

* SUBJECT TO CHANGE

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Mar
17
6:00 PM18:00

St. Patrick's Day

IRELAND has long been renowned for its fresh fish, dairy, and meat...but not always for its cuisine. How times have changed! These days, Irish foodways are enjoying a renaissance as modern cooks reimagine the use of traditional ingredients in vibrant new dishes.

My menu showcases the best of my homeland. This year, by popular demand, she nods to American tradition and shares her mother’s secret recipe for Homemade Corned Beef. This classic stars as the hearty centerpiece of our meal, along with Frances’ non-traditional but very delicious Braised Hispi Cabbage, and Coddled Potatoes (the requisite potato dish). Our celebration will begin with an elegant appetizer of Brown Butter-Poached Scallops and conclude with Rhubarb Crumble Tartlets with elderflower cream for dessert.

You’ll sit down with your fellow revelers to a splendid meal with beer (naturally!) and wine pairings, as we raise our glasses in tribute to a stylish St. Patrick’s Day. Sláinte!

$195 PER PERSON

Menu | Recipes*

Brown Butter-Poached Scallops with Minty English Pea Mash

Guinness & Green Onion Scones with Herb & Dulse Butter

Homemade Corned Beef
Braised Hispi Cabbage with Mustard Seeds & Coddled Potatoes

Rhubarb Crumble Tartlets with Elderflower Cream

* SUBJECT TO CHANGE

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Apr
1
to May 6

Learn to Cook at The Civic Kitchen - Spring 2026 - a 6 week series (in person)

Join me to learn the basics of cooking in this six-week in-person course at The Civic Kitchen in San Francisco. We will teach you the skills you need to feel comfortable and confident in your own kitchen, whether you’re preparing meals for yourself or your family or impressing guests.

Learn to Cook will help you build a strong foundation for any culinary challenge thrown your way. In this interactive hands-on in-person course, you will practice many foundational cooking skills while working both individually and with your classmates. Get ready to face the fundamentals—from chopping to sautéing to steaming, we’ve got it covered!

Each Learn to Cook session concludes with a hearty meal showcasing the dishes the group has prepared during class. Snacks will be available at the start of each class, along with mid-class sampling as our cooking progresses.

This course meets in person on six Wednesday evenings in September and October. Although we prefer that you attend all consecutive sessions, missed classes may be made up during a future Learn to Cook series as space allows.

$995 per person

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Nov
22
11:00 AM11:00

Holiday Party Bites

Time to party!

What better way to entertain than witha selection of small appetizers. Easy to prepare in advance.In this hands-on cooking session, you’ll learn to make her crowd-pleasing appetizer party recipes perfect for sharing with guests. Along with the recipes, Frances will share a game plan to ease the stress of hosting while gracefully accommodating all manner of dietary preferences.

Something special elevates each dish—from Homemade Ricotta Bruschetta to Chile Crisp Chicken Skewers, Duck Confit Lettuce Cups and a Tostada-Rama with three topping options. Frances adds a fun twist to some old favorites, like Apples on Horseback, Gougères with bay shrimp, and Potato Pancakes with smoked salmon and herbed crème fraîche.

Most of these recipes may be made in advance, ready to embellish or simply reheat for your party. After the cooking, we’ll sit down to sample all of these festive dishes, accompanied by curated wines, beer, and a selection of non-alcoholic beverages.

$195 per person

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Sep
4
to Oct 2

Learn to Cook More: Technique (Fall 2025) 4 CLASS SERI

If you’ve mastered some basics of cooking and are ready to refine and build on those skills, join me for this four-session seasonal course, a sequel to our Learn to Cook* series.

Throughout this 4-week series, you will:

  • Make several shapes of pasta by hand and machine and pair them with fabulous fillings and sauces.

  • Work extensively with fish and shellfish, along with ingredients to beautifully enhance them.

  • Develop your sauce making skills as you learn to make some of the world’s best, from French classics to the Canary Islands and Japan, and more.

  • Celebrate! For our finale class, we’ll cook up a dinner party, with tips for successful planning and hosting. You’ll choose and make the menu together with your classmates, then join together at the table to share the feast with one another and your invited guests.

This course meets on four Thursday evenings (we will skip September 11th). Each session starts with hearty snacks and concludes with a generous meal around the table, served with wines, beers, and non-alcoholic beverages.

*Our Learn to Cook series (or similarly robust cooking experience) is a prerequisite for this course. If you have not completed Learn to Cook, contact us to discuss your experience level, and we will gladly assist you in enrolling!


$700 per person

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Sep
3
to Oct 8

Learn to Cook at The Civic Kitchen - Fall 2025 - a 6 week series (in person)

Join me to learn the basics of cooking in this six-week in-person course at The Civic Kitchen in San Francisco. We will teach you the skills you need to feel comfortable and confident in your own kitchen, whether you’re preparing meals for yourself or your family or impressing guests.

Learn to Cook will help you build a strong foundation for any culinary challenge thrown your way. In this interactive hands-on in-person course, you will practice many foundational cooking skills while working both individually and with your classmates. Get ready to face the fundamentals—from chopping to sautéing to steaming, we’ve got it covered!

Each Learn to Cook session concludes with a hearty meal showcasing the dishes the group has prepared during class. Snacks will be available at the start of each class, along with mid-class sampling as our cooking progresses.

This course meets in person on six Wednesday evenings in September and October. Although we prefer that you attend all consecutive sessions, missed classes may be made up during a future Learn to Cook series as space allows.

$995 per person

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Jun
14
11:00 AM11:00

All About Fish & Shellf

FISH AND SHELLFISH are among the healthiest, simplest proteins to cook, but many of us are anxious about the process. In this class, Frances Wilson will teach you all about seafood cookery, covering the basics and beyond.

Frances will discuss choosing seafoods, with an emphasis on sustainability. She will introduce various methods of cooking, guiding you in learning to sear, braise, pan-fry, and roast. She will share sauces with diverse flavor profiles that complement these wild foods. From Wild Atlantic Way Seafood Chowder to Pan-Fried Swordfish with quick-pickled tomatoes almost too good to be true, you’ll gain a great collection of recipes and the knowledge you need to cook fish and shellfish well at home.

To conclude our class, we’ll sit down to a family-style meal of all the dishes you and your classmates have made together, served with selected wines, beers, and non-alcoholic beverages.

Menu | Recipes*

Panko Swordfish with Pickled Tomatoes and Couscous

Seafood Chowder à la Wild Atlantic Way

Halibut with a Mushroom & Pistachio Crust

Seared Tuna with Szechuan Peppercorns, Ginger & Smoked Soy Dipping Sauce

Whole Roast Trout with Chive Beurre Blanc

Primary Recipe: Fish Stock
(Fish Fumet)

* SUBJECT TO CHANGE

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May
7
to Jun 11

Learn to Cook at The Civic Kitchen - Summer 2025 - a 6 week series (in person)

Join me to learn the basics of cooking in this six-week in-person course at The Civic Kitchen in San Francisco. We will teach you the skills you need to feel comfortable and confident in your own kitchen, whether you’re preparing meals for yourself or your family or impressing guests.

Learn to Cook will help you build a strong foundation for any culinary challenge thrown your way. In this interactive hands-on in-person course, you will practice many foundational cooking skills while working both individually and with your classmates. Get ready to face the fundamentals—from chopping to sautéing to steaming, we’ve got it covered!

Each Learn to Cook session concludes with a hearty meal showcasing the dishes the group has prepared during class. Snacks will be available at the start of each class, along with mid-class sampling as our cooking progresses.

This course meets in person on six Wednesday evenings in September and October. Although we prefer that you attend all consecutive sessions, missed classes may be made up during a future Learn to Cook series as space allows.

$995 per person

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May
6
6:00 PM18:00

Learn to Cook More: Technique (Spring/Summer 2025) 4 CLASS SERIES

If you’ve mastered some basics of cooking and are ready to refine and build on those skills, join me for this four-session seasonal course, a sequel to our Learn to Cook* series.

Throughout this 4-week series, you will:

  • Make several shapes of pasta by hand and machine and pair them with fabulous fillings and sauces.

  • Work extensively with fish and shellfish, along with ingredients to beautifully enhance them.

  • Develop your sauce making skills as you learn to make some of the world’s best, from French classics to the Canary Islands and Japan, and more.

  • Celebrate! For our finale class, we’ll cook up a dinner party, with tips for successful planning and hosting. You’ll choose and make the menu together with your classmates, then join together at the table to share the feast with one another and your invited guests.

This course meets on four Wednesday evenings in January. Each session starts with hearty snacks and concludes with a generous meal around the table, served with wines, beers, and non-alcoholic beverages.

*Our Learn to Cook series (or similarly robust cooking experience) is a prerequisite for this course. If you have not completed Learn to Cook, contact us to discuss your experience level, and we will gladly assist you in enrolling!


$685 per person

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Apr
13
11:00 AM11:00

Spring Brunch with Frances

Join me for a bountiful brunch! Consider this your opportunity to skip the line at your usual neighborhood haunt and learn to make a great brunch at home.

A welcome snack of Slow-Scrambled Eggs with freshly made pesto on crisp levain toast, served with a Hibiscus Prosecco Fizz will kick things off right. Then you and your classmates will dive into baking Asparagus & Fava Tartand a puffed Polenta Dutch Baby. Frances will teach everyone to Poach Eggsto perfection to accompany Tomato-Poblano Rajas and Handmade Tortillas.

On the sweet side, we’ll whip up a righteous Rhubarb Coffee Cake and easy Buttermilk Doughnuts. A crisp Citrus & Avocado Brunch Salad will balance the decadence.

Our class will end with a leisurely meal around the table with champagne cocktails, coffee and tea, and non-alcoholic beverages. You’ll carry away new skills and recipes you can mix-and-match for breakfast, lunch or dinner.

$190 per person

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Jan
9
to Feb 16

Learn to Cook at The Civic Kitchen - Winter 2025 - a 6 week series (in person) Wednesday & Thursday Nights

Join Chef Frances Wilson to learn the basics of cooking in this six-week in-person course. We will teach you the skills you need to feel comfortable and confident in your own kitchen, whether you’re preparing meals for yourself or your family or impressing guests.

Learn to Cook will help you build a strong foundation for any culinary challenge thrown your way. In this interactive hands-on course, you will practice many foundational cooking skills while working both individually and with your classmates. Get ready to face the fundamentals—from chopping to sautéing to steaming, we’ve got it covered!

Each Learn to Cook session concludes with a hearty meal showcasing the dishes the group has prepared during class. Snacks are available at the start of each session, along with mid-class sampling as our cooking progresses.

This course meets on six Wednesday evenings in September and October.

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Jan
8
to Jan 29

Learn to Cook More - Techniques

If you’ve mastered some basics of cooking and are ready to refine and build on those skills, join instructor Frances Wilson for this four-session seasonal course, a sequel to our Learn to Cook* series.

Throughout this 4-week series, you will:

  • Make several shapes of pasta by hand and machine and pair them with fabulous fillings and sauces.

  • Work extensively with fish and shellfish, along with ingredients to beautifully enhance them.

  • Develop your sauce making skills as you learn to make some of the world’s best, from French classics to the Canary Islands and Japan, and more.

  • Celebrate! For our finale class, we’ll cook up a dinner party, with tips for successful planning and hosting. You’ll choose and make the menu together with your classmates, then join together at the table to share the feast with one another and your invited guests.

This course meets on four Wednesday evenings in January. Each session starts with hearty snacks and concludes with a generous meal around the table, served with wines, beers, and non-alcoholic beverages.

*Our Learn to Cook series (or similarly robust cooking experience) is a prerequisite for this course. If you have not completed Learn to Cook, contact us to discuss your experience level, and we will gladly assist you in enrolling!


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Oct
19
to Nov 16

Learn to Cook More: Self-Sufficiency—Fall 2024

  • Google Calendar ICS

A new 4 Week series

This newly redesigned course is for Learn to Cook alumni*, and other accomplished home cooks who feel stumped by the question of what to cook day in and day out. Each week, Frances Wilson will share new strategies and recipes for minimizing meal planning stress, helping you to become a more creative, confident and efficient cook.

Throughout the 4-week series, you will:

  • Learn to stock your pantry with store-bought staples that will empower you to confidently and creatively answer the question: "What am I making for dinner tonight?"

  • Discover the magic of multi-meal planning, transforming bigger "primary recipes" into diverse, lower-effort dishes throughout the week. You’ll gain an entirely new view of leftovers!

  • Get the hang of batch cooking and transforming your freezer into a meal-planning treasure trove, and throwing together quick meals for one, with or without a recipe.

  • Dive into weekend-worthy projects, like homemade condiments that cure the boring-dinner blues, and grab-and-go meals made with doughs from your grocer’s freezer case. We’ll celebrate all you’ve learned with a casual "Fork Supper" shared with your classmates and invited guests.

This course meets on four Saturday middays from late October to mid-November. Each session starts with hearty snacks and concludes with a generous meal around the table with your classmates.

*Our Learn to Cook series (or similarly robust cooking experience) is a prerequisite for this course. If you have not completed Learn to Cook, contact us to discuss your experience level, and we’ll gladly assist you in enrolling!


$665 per person

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Jul
14
3:00 PM15:00

Bastille Day Dinner Class

Join me to celebrate liberté, égalité, and fraternité at her annual chic French feast.

This year’s celebration begins with assorted Petites Croustades, perfect little bites to whet the appetite. For an elegant first course, Tarte a L’oignon, a decadent puff pastry tart with Gruyère. For the main event, we’ll throw tradition to the winds (apologies to members of the Académie Universelle du Cassoulet) with Frances’ Summer "Cassoulet." With a nod to the mutton insisted on in Toulouse and the pork confit demanded in Castelnaudary, this lighter version of the classic will be délicieux. It will be accompanied by a Summer Vegetable Tian filled with the flavors of Provence.

We’ll celebrate both the blé noir of Brittany and the Mara des Bois of Périgord in a dessert reflecting the modern sensibilities of today’s Parisian dining scene: Buckwheat Chocolate Cake with Strawberry Buttermilk Ice Cream.

After cooking, we will share supper around the table, raising our glasses to new cooking skills and new cooking friends. Vive la France!

$185 per person

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Mar
31
10:00 AM10:00

Easter Brunch

A delightful Easter menu featuring classic and new brunch favorites.

Our class will begin with a snack of Frances’ Slow-scrambled Eggs on crisp levain toast, with a Hibiscus Prosecco Fizz to kick things off right. Then you and your fellow cooks will dive into cooking perfectly Poached Eggs on Spring Hash with velvety homemade Hollandaise Sauce. We whip up Asparagus and Morel Soufflés (yes, you can!), make superb Scotch Eggs, bake Hot Crossed Buns, and round out the menu with a refreshing Citrus & Fennel Brunch Salad.

The techniques learned in class will serve you well in your home kitchen. Soon you’ll be poaching an egg for a not-sad salad lunch and whirring up Hollandaise to celebrate asparagus season in style. Our class will conclude as we raise our glasses in a toast to new skills and a beautiful Sunday brunch!

$185 PER PERSON

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Mar
17
10:00 AM10:00

St. Patrick’s Lunch (with Beer Pairings)

IRELAND HAS LONG BEEN RENOWNED for incredibly fresh fish, dairy and meat...but not necessarily its cuisine. How times have changed! These days, Irish foodways IRELAND has long been renowned for its fresh fish, dairy and meat...but not always for its cuisine. How times have changed! These days, Irish foodways are enjoying a renaissance as a new cadre of cooks reimagine the use of traditional ingredients in vibrant modern dishes.

Frances Wilson’s menu showcases the best of her native cuisine. At its center is are two main coarse options: Herb-crusted Venison Rack, making for a sustainably harvested Sunday roast, or Dublin Lawyer, a decadent seafood centerpiece. Accompaniments will include Champ (what’s that?...a hint, potatoes are involved) and charming Baby Carrots. Our meal will commence with a salad of Goat’s Curd with Salt-baked Beets and conclude with Elderflower & Gooseberry Fool for dessert.

You’ll sit down with your fellow revelers to a splendid meal with beer (naturally!) and wine pairings, as we raise our glasses in tribute to a stylish St. Patrick’s Day. Sláinte!

$185

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Feb
29
6:00 PM18:00

Vegetable Forward (PART OF THE LEARN TO COOK MORE SERIES)

Plant forward, veg-centric or just plain vegetarian—semantics aside, we’re opting for more non-meat-focused dishes on our menus, for both our own well-being and the health of the environment.

This class celebrates a wide and wondrous array of seasonal vegetables, introducing new flavor profiles along the way to shake up your everyday cooking routine. We’ll explore some fermentation techniques and teach you to incorporate more whole grains, nuts and seeds into your meals for a more sustainable diet. Class recipes are vegetarian with vegan options and will wow even the most dedicated of carnivores.

Our class will conclude with a generous shared meal of all we have cooked together, served with selected wines, beers and non-alcoholic beverages.

$185 PER PERSON

Menu | Recipes*

Spiced Lentil & Rye Croquettes
with Pea Shoots and Herbed Kefir

Stuffed Savoy Cabbage
in a Fragrant Broth

Wild Mushroom & Spelt Strudel
with Cured Lemon & Parsley Sauce

Spinach & Baby Potato Salad
with Black Garlic Vinaigrette

Konbu Dashi

* SUBJECT TO CHANGE

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Feb
29
to Mar 28

Learn to Cook More

  • Google Calendar ICS

LEARN TO COOK MORE WILL HELP YOU BUILD ON YOUR GROWING REPERTOIRE of cooking skills and knowledge. The newest addition to our Learn to Cook category, this series covers several of our most requested cooking topics.

In this 4-session course, we’ll further explore:

  • The world of vegetables, with techniques and recipes for incorporating a broad range of produce, grains and seeds to enliven and diversify our eating habits.

  • Sauce making fundamentals, learning to make a diverse collection of classic and modern sauces from around the world.

  • Mastering doughs and crusts, including gluten-free. We’ll teach you everything from coaxing the best from store bought puff pastry to making your own multi-purpose "super dough", and how to use them in snacks and meals.

  • Tips and tricks for planning and hosting informal food gatherings. Whether you call them tapas, appetizers, otsumami, mezze, or pintxos, party foods are fun! You’ll develop and cook the menu together, then join your classmates at the table, sharing the feast with one another and your invited guests.

This course meets on four Wednesday evenings from late April to mid May. Each session concludes with a generous meal around the table, accompanied by selected wines, beers, and non-alcoholic beverages.

*Our Learn to Cook series (or similarly robust cooking experience) is a pre-requisite for this course. If you have not completed Learn to Cook, contact us to discuss your experience level, and we will gladly assist you in enrolling!

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Jan
20
to Feb 24

Learn to Cook (Saturdays)—Winter 2024

  • Google Calendar ICS

6 CLASS SERIES - $995

Join Chef Frances Wilson to learn the basics of cooking in this six-week, in-person course. We will teach you the skills you need to feel comfortable and confident in your own kitchen, whether you’re preparing meals for yourself or your family or impressing guests.

Learn to Cook will help you build a strong foundation for any culinary challenge thrown your way. In this interactive hands-on series, you will practice many foundational cooking skills while working both individually and with your classmates. Get ready to face the fundamentals—from chopping to sautéing to steaming, we’ve got it covered!

Each Learn to Cook session concludes with a hearty meal showcasing the dishes the group has prepared during class. Snacks are served at the start of each session, along with mid-class sampling as our cooking progresses.

This course meets in person on six Thursday evenings in January and February. Although we prefer that you attend all consecutive sessions, missed classes may be made up during a future Learn to Cook series as space allows.

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Jan
18
to Feb 22

Learn to Cook (Thursdays)—Winter 2024

  • Google Calendar ICS

6 CLASS SERIES - $995

Join Chef Frances Wilson to learn the basics of cooking in this six-week, in-person course. We will teach you the skills you need to feel comfortable and confident in your own kitchen, whether you’re preparing meals for yourself or your family or impressing guests.

Learn to Cook will help you build a strong foundation for any culinary challenge thrown your way. In this interactive hands-on series, you will practice many foundational cooking skills while working both individually and with your classmates. Get ready to face the fundamentals—from chopping to sautéing to steaming, we’ve got it covered!

Each Learn to Cook session concludes with a hearty meal showcasing the dishes the group has prepared during class. Snacks are served at the start of each session, along with mid-class sampling as our cooking progresses.

This course meets in person on six Thursday evenings in January and February. Although we prefer that you attend all consecutive sessions, missed classes may be made up during a future Learn to Cook series as space allows.

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Dec
13
6:00 PM18:00

Holiday Cocktail Party

Want to entertain for the holidays, but daunted by the thought of cooking a big meal? Why not host a cocktail party? Whether you call them hors d’oeuvres, tapas, appetizers or canapés, bite-sized foods are a lighthearted and elegant way to accommodate a mix of dietary preferences. Much of the cooking can be done ahead, so you’ll actually enjoy the party, too.

We’ll greet you with bubbly Champagne Cocktails to get the party started. Frances will share favorites from her own diverse recipe collection, explaining the highlights and need-to-know aspects of each dish. The class will work in small teams to make everything from Spiced Chicken Skewers with creamy labneh and tart pomegranate to crispy puffed Pani Puri stuffed with potatoes and chickpeas. We’ll put a new spin on some classics, like Glazed Tofu Bites and Albondigas with Salsa Macha.

You will enjoy hearty appetizers and drinks throughout the class, sampling a continuous feast as each recipe is completed. We’ll explore lots of ways to plate & present so you can serve up your creations in grand style.

$185 per person

Glazed Tofu Bites with Ginger and Peanuts

Kimchi Dip topped with Chili Crisp

Pani Puri Stuffed with Potatoes and Chickpeas

Spiced Chicken Skewers with Labneh and Pomegranate

Albondigas with Salsa Macha

Devils on Horseback Pancetta-Wrapped Figs with Blue Cheese

Pumpernickel Toasts with Smoked Salmon, Horseradish Cream & Salmon Caviar

Bubbly Winter Cocktails
Champagne Cocktail | Prosecco al Balsamico | Candied Kumquat

* SUBJECT TO CHANGE

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Jul
14
6:00 PM18:00

Bastille Day Dinner

Join me to celebrate LIBERTÉ, ÉGALITÉ, AND FRATERNITÉwith a stylish French feast.

The celebration begins with amuses-bouches, lovely little bites to whet the appetite: fresh Radishes with Spiced Seeds, the superlative cheese dip called Cervelle de Canut, and traditional Panisse, chickpea flour fritters. Coquille St-Jacques make an elegant first course, and you won’t believe how easily the dish comes together! We’ll serve Slow-Roasted Duck Legs with summery grill-charred Peaches and Green Beans. And for the grand finale? Gâteau Paris-Brest is a show-off French dessert of the very best kind, with praline pastry creme in a ring of pâte à choux to evoke the bicycle wheels of the famous race for which it is named.

After the cooking concludes, we will share supper around the table, with selected wines and non-alcoholic beverages, raising our glasses to new cooking skills and new cooking friends. Vive la France!

Amuse Bouches
Radishes with Spiced Toasted Seeds | Cervelle de Canut (Fromage Blanc Cheese Spread) | Panisse

Classic Coquille St-Jacques
Scallops Gratiné

Slow-Roasted Duck Legs
with Grilled Peaches and Green Beans

Gâteau Paris-Brest
with Summer Berries


$175 per person

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May
24
to Jun 28

Learn to Cook (Vegetarian) - Summer 2023

  • Google Calendar ICS

Join me to learn the basics (and beyond) of vegetarian cooking in this six week in-person course. The majority of the class recipes also have vegan options. You will learn the skills you need to feel confident in your own kitchen, whether you’re preparing meals for yourself or your family or impressing guests.

Learn to Cook will help you build a strong foundation for any culinary challenge thrown your way. In this interactive hands-on series, you will practice an array of cooking skills, working both individually and with your classmates. Get ready to face the fundamentals—from chopping to sautéing to steaming, we’ve got it covered!

Each Learn to Cook session concludes with a hearty meal showcasing the dishes the group has prepared during class. Snacks are served at the start of each session, along with mid-class sampling as our cooking progresses.

This course meets in person on six Wednesday evenings in May and June.

$945

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May
23
11:30 AM11:30

Lunch from the Garden (Silverado Cooking School)

Join me at the Silverado Cooking School where we prepare a delicious lunch with the season’s best produce from the school’s own farm, Stone Tree Farm harvested and gathered that morning. The main protein is often sourced from fine local purveyors such as Five Dot Ranch, Fatted Calf and Monterey Fish Market. Fresh and simply delicious! The recipes will be one’s you will make again and again at home.

$175

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May
9
11:30 AM11:30

Lunch from the Garden (Silverado Cooking School)

Join me at the Silverado Cooking School where we prepare a delicious lunch with the season’s best produce from the school’s own farm, Stone Tree Farm harvested and gathered that morning. The main protein is often sourced from fine local purveyors such as Five Dot Ranch, Fatted Calf and Monterey Fish Market. Fresh and simply delicious! The recipes will be one’s you will make again and again at home.

$175

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Apr
23
10:00 AM10:00

Cooking with Fish and Shellfish (Civic Kitchen)

FISH AND SHELLFISH are among the healthiest and quickest proteins to cook, but many of us are anxious about the process. In this class, Frances Wilson will teach you all about seafood cookery, covering the basics and beyond.

Frances will discuss choosing and storing seafood, with an emphasis on sustainability. She will introduce various methods of cooking, guiding you in learning to sear, steam, roast, pan-fry and poach via a variety of recipes. She will share simple sauces with diverse flavor profiles that complement these wild foods. From Seared Tuna Bowls to Scallop Feuilleté, you’ll gain the knowledge you need to cook fish and shellfish well at home.

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Apr
12
to May 17

Learn to Cook at The Civic Kitchen - Spring 2023 - a 6 week series (in person) Wednesday

  • Google Calendar ICS

Join Frances and Civic Kitchen co-founder Jen Nurse to learn the basics of cooking in this six-week in-person course at The Civic Kitchen in San Francisco. We will teach you the skills you need to feel comfortable and confident in your own kitchen, whether you’re preparing meals for yourself or your family or impressing guests.

Learn to Cook will help you build a strong foundation for any culinary challenge thrown your way. In this interactive hands-on in-person course, you will practice many foundational cooking skills while working both individually and with your classmates. Get ready to face the fundamentals—from chopping to sautéing to steaming, we’ve got it covered!

Each Learn to Cook session concludes with a hearty meal showcasing the dishes the group has prepared during class. Snacks will be available at the start of each class, along with mid-class sampling as our cooking progresses.

This course meets in person on six Wednesday evenings in April and May. We will be running another series concurrently on Thursday nights April 13 - May 18.

$945 per person

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Apr
9
10:00 AM10:00

Easter Lunch

A glorious EASTER SUNDAY LUNCH! Inspired by meals enjoyed during my recent travels, our lunch will include very traditional Irish fare along with some more modern dishes.

The menu celebrates the wonderful spring produce newly appearing in our local markets. We’ll start with elegant Chilled Pea Soup with Morel Cream. For the main course, choose Roast Rack of Lamb with Baby Carrots and Turnips and Herb Crème Fraîche or holiday-worthy vegetarian Spring Green Pithivier, a savory take on the spiraled pastry classic (or sample them both). We’ll make pretty Pommes Anna, too. For dessert, Bittersweet Chocolate Roulade will be served with fresh spring berries.

After the cooking concludes, we will share lunch around the table, along with selected wines, beers, and non-alcoholic beverages, raising our glasses in a toast to new skills and a properly delicious Sunday Lunch!

$175 PER PERSON

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Feb
22
to Mar 15

Learn to Cook More Winter 2023

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LEARN TO COOK MORE WILL HELP YOU BUILD ON YOUR GROWING REPERTOIRE of cooking skills and knowledge. The newest addition to our Learn to Cook category, this series covers several of our most requested cooking topics.

In this 4-session course, we’ll further explore:

  • The world of vegetables, with techniques and recipes for incorporating a broad range of produce, grains and seeds to enliven and diversify our eating habits.

  • Sauce making fundamentals, learning to make a diverse collection of classic and modern sauces from around the world.

  • Mastering doughs and crusts, including gluten-free. We’ll teach you everything from coaxing the best from store bought puff pastry to making your own multi-purpose "super dough", and how to use them in snacks and meals.

  • Tips and tricks for planning and hosting informal food gatherings. Whether you call them tapas, appetizers, otsumami, mezze, or pintxos, party foods are fun! You’ll develop and cook the menu together, then join your classmates at the table, sharing the feast with one another and your invited guests.

This course meets on four Wednesday evenings from late April to mid May. Each session concludes with a generous meal around the table, accompanied by selected wines, beers, and non-alcoholic beverages.

*Our Learn to Cook series (or similarly robust cooking experience) is a pre-requisite for this course. If you have not completed Learn to Cook, contact us to discuss your experience level, and we will gladly assist you in enrolling!

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Feb
14
6:00 PM18:00

Valentine's Day Celebration at Silverado Cooking School

Looking for some inspiration for Valentine’s Day but you don’t feel like cooking a huge elaborate meal?

Join us for a special Valentine’s Day hands-on cooking class and dinner for individuals, couples or small groups, where you will prepare and enjoy a seasonal three-course menu featuring fresh ingredients from our own farm, Stone Tree Farm. Together you’ll learn new techniques and helpful tips from a professional chef that will help you become more efficient and confident in the kitchen, while enjoying a night out. Every guest will take home a Silverado Cooking School apron and a set of recipes to continue the experience at home!

Menu:

Savory Profiteroles stuffed with Smoked Salmon, Capers & Dill

Spiced Cream of Fennel Soup, Roasted Apple

****

Choice of:

Lobster Wellington, Spinach and Mushrooms

Seared Duck Breast, Candied Kumquats, Green beans and Chanterelles

Risotto with Roasted Beets and Watercress

*****

Chocolate Soufflé, Cocoa Nib Cream

$175

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Jan
24
11:00 AM11:00

Winter Lunch from the Garden

Join Chef Frances as she guides you in a beautiful transformation of the season’s best produce to flavorful dishes you’ll want to make at home. Prepare together, a seasonal 3-course lunch with fresh ingredients from our farm, Stone Tree Farm harvested and gathered that morning. The main protein is often sourced from fine local purveyors such as Five Dot Ranch, Fatted Calf and Monterey Fish Market. Fresh and simply delicious!

$175

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Jan
14
to Feb 11

Learn to Cook at The Civic Kitchen -Winter 2023 - a 6 week series (in person) Saturday

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Join Frances and Civic Kitchen co-founder Jen Nurse to learn the basics of cooking in this six-week in-person course at The Civic Kitchen in San Francisco. We will teach you the skills you need to feel comfortable and confident in your own kitchen, whether you’re preparing meals for yourself or your family or impressing guests.

Learn to Cook will help you build a strong foundation for any culinary challenge thrown your way. In this interactive hands-on in-person course, you will practice many foundational cooking skills while working both individually and with your classmates. Get ready to face the fundamentals—from chopping to sautéing to steaming, we’ve got it covered!

Each Learn to Cook session concludes with a hearty meal showcasing the dishes the group has prepared during class. Snacks will be available at the start of each class, along with mid-class sampling as our cooking progresses.

This course meets in person on six Wednesday evenings in September and October. Although we prefer that you attend all consecutive sessions, missed classes may be made up during a future Learn to Cook series as space allows.

$945 per person

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Jan
11
to Feb 15

Learn to Cook at The Civic Kitchen - Winter 2023 - a 6 week series (in person) Wednesday

  • Google Calendar ICS

Join Frances and Civic Kitchen co-founder Jen Nurse to learn the basics of cooking in this six-week in-person course at The Civic Kitchen in San Francisco. We will teach you the skills you need to feel comfortable and confident in your own kitchen, whether you’re preparing meals for yourself or your family or impressing guests.

Learn to Cook will help you build a strong foundation for any culinary challenge thrown your way. In this interactive hands-on in-person course, you will practice many foundational cooking skills while working both individually and with your classmates. Get ready to face the fundamentals—from chopping to sautéing to steaming, we’ve got it covered!

Each Learn to Cook session concludes with a hearty meal showcasing the dishes the group has prepared during class. Snacks will be available at the start of each class, along with mid-class sampling as our cooking progresses.

This course meets in person on six Wednesday evenings in September and October. Although we prefer that you attend all consecutive sessions, missed classes may be made up during a future Learn to Cook series as space allows.

$945 per person

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