Fish and Seafood Menus
Essentials in Fish Cookery/ (125.) per person/ 3-hour class
Salmon en Papillote/ Mediterranean
Salmon baked in parchment paper with fennel, fresh herbs, olives, capers and white wine.
Red Snapper Amandine
Red snapper filet, lightly floured and pan-fried with browned butter-lemon-almond-parsley sauce. Very versatile, works well with, trout, sole or any other type flat fish.
Cod à la Nage/ Thai style
Cod poached in a coconut milk-lemongrass-straw mushroom-red chili-ginger-cilantro broth.
Crisp romaine, garlicky croutons, parmesan cheese and the classic homemade Caesar dressing.
Seafood Cioppino (a San Francisco Original)
A treasure trove of fresh mussels, crab, shrimp and firm white fish, simmered in a rich broth of white wine, shrimp stock, crushed tomatoes, fennel, onions, garlic and fresh herbs.
Char grilled asparagus infused with lemon zest and cracked black pepper.
Chocolate Molten Lava Cake
Lava cake oozing with oodles of bittersweet and semisweet chocolate.
The Eastern Seaboard/ (125.) per person/ 3-hour class
A sumptuous bounty of East Coast favorites!
New England Clam Chowder
Rich and chunky clam chowder with potato, leeks, celery, bacon, chopped clams, clam broth, chives and cream.
Maryland Style Crab Cakes
Jumbo lump crab cakes with green onions, lemon juice, parsley, cracker crumbs and mayo, pan fried to golden brown. Served over greens.
Savory deep fried cornmeal fritters.
Stone Fruit Cobbler
Macerated peaches and plums, baked with a biscuit drop topping.
New Orleans/ The Vieux Carré/ (125.) per person/ 3-hour class
From the old French Quarter to the Garden District enjoy creating these tantalizing Cajun-Creole favorites, typical of New Orleans’ famous Brennan’s Restaurant, Antoine’s and Commander’s Palace.
Cajun Shrimp-Butter Lettuce and Watercress Salad
Cajun spiced grilled shrimp, with butter lettuce, watercress, grapefruit segments and smoked paprika vinaigrette.
Red Snapper Pontchartrain with Sauce Beurre Blanc
Pan-fried red snapper filets, dressed with sautéed mushrooms, white wine, crabmeat, green onions and parsley, finished with sauce beurre blanc.
Jazzy Jasmine Rice Creole
Jasmine rice pilaf with shallots, peas, cumin, cayenne, fresh parsley and toasted pecans.
Bananas sautéed in brown sugar, orange juice and butter, flambéed in rum and served over ice cream.
Cooking with Herbs/ Featuring Poached Salmon/ (125.) per person/ 3-hour class
In this flavor packed menu class each item features a variety of fresh herbs paired perfectly to naturally enhance and compliment each dish.
Zucchini-Tomato-Oregano Gratin with Parsley-Garlic Pistou
Gratin of layered zucchini, yellow squash, tomato and fresh oregano, with a crunchy bread crumb topping and a parsley-garlic pistou sauce.
Poached Salmon in Fines Herbes Broth with Spring Peas
Poached salmon in a broth of wine, tarragon, coriander, chives, green onions, lemon and spring peas. Served with an tarragon-basil-parsley-cilantro pesto.
Red Bliss Potatoes Roasted with Thyme and Rosemary
Roasted red bliss potatoes with olive oil, thyme and rosemary.
Lemon-Basil-Lavender Yogurt Cake
Tangy lemon-basil-lavender yogurt cake drizzled with orange blossom-lemon icing.
Spanish Cuisine/ An Evening In Seville/ (125.) per person/ 3-hour class
Arugula, spinach, green onion, bread, olive and caper salad.
Roasted zucchini, fennel, bell peppers, squash and onion.
Rich and hearty, fresh fish soup w/ red snapper, onions, celery, potatoes, chili flakes, plum tomatoes, orange juice, fish broth, garlic and fresh parsley
Torrijas aka“Poor Knights”
Brioche or French bread soaked in rum-vanilla-cinnamon-cardamom-custard, fried to a golden brown in extra virgin olive oil and served with ice cream or mixed berry jam.
Spanish Cuisine/ Splendors of Valencia/ (125.) per person/ 3-hour class
Salad with romaine lettuce, hard boiled eggs, onions, tomatoes and cumin scented dressing.
Paella de Marisco/ Seafood Paella
Seafood paella w/ fresh mussels, shrimp, clams, calamari, saffron and arroz de Valencia.
Champiñones en Escabeche
Marinated mushroom in sherry wine, garlic, olive oil and herbs.
Flan de Naranja
Orange flan in pastry dough.
Caribbean Island Cooking/ (125.) per person/ 3-hour class
Cucumber, Tomato and Quinoa Salad (St Lucia)
Quinoa, cucumber, tomato, chilies and fresh mint in a zesty dressing.
Court Bouillon de Poisson (French speaking Guadeloupe and Martinique)
Fresh Red Snapper, slow simmered in a broth of lime juice, vermouth, peppers, garlic, allspice, onions and green onions. Served with rice, fried plantains and avocado.
Fried Plantains/ Jasmine Rice with Sweet Peas (All over/leeward islands)
Ripe plantains fried to golden brown.
Lazy Island Lime Pie (All over/including Americas)
Tart lime pie baked in a flaky crust topped with a meringue.
English Pub Night/ (110.) per person/ 3-hour class
Fish and Chips
Perfect, Golden-Crisp Beer Battered Fish (Cod or Snapper).
Chips/ French Fries
Fresh cut bâtonnet cut potatoes, blanched and deep fried to golden brown.
Pub Salad with Blue Cheese Dressing
Butter lettuce, iceberg lettuce, tomatoes, celery, carrot curls, radishes and blue cheese dressing.
Sticky Toffee Pudding
Bundt cake made with a touch of ginger, grated orange and chopped dates, served with a warm toffee topping and ice cream.
Ristorante Italiano/ The Veneto/ (125.) per person/ 3-hour class
Risi e Bisi (Risotto)
Arborio rice, slow cooked in white wine, chicken broth, saffron, pancetta, roasted peppers and sweet peas.
Filetti di Pesce al Cartoccio
Fresh fish baked in parchment paper w/ basil-parsley pesto, fennel, olives and sundried tomatoes.
Radicchio Trevisano al Forno
Radicchio baked in Balsamic vinegar with a swirl of olive oil, brown sugar, salt, pepper and shaved parmesan.
Watermelon Granita or Mixed Berry Granita (depending on season)
Icy fresh watermelon-prosecco granita with a touch lemon, fresh mint and berries.
Casablanca to Marrakesh/ (125.) per person/ 3-hour class
Embark on this amazing culinary adventure creating these enticingly delicious Moroccan dishes!
Char-grilled Eggplant w/ Spicy Caramelized Onions (Mezghaldi B’Besla Bil Boudenjal)
Long-slender chargrilled eggplant with spicy caramelized onions, seasoned with cinnamon, Aleppo pepper, ginger and allspice. Served warm with crusty bread.
Fish Tagine w/ Potato, Tomato, Olives and Dried Figs (Hout Tungera)
Firm white fish filets baked with layers of potato, chermoula, olives, tomato, spices and dried figs.
A blended pesto like sauce of fresh parsley, cilantro, cumin, paprika, garlic, ginger and coriander.
Orange-Radish-Mint Salad (Shlada Litchine Wa’ L’ Fegel)
Orange segments, sliced radishes and fresh mint, parsley, orange blossom water, lemon juice and olive oil.
Almond Macaroon Biscuit Cookies (Ghoriba B’ Looz)
Ground almond-crackle cookies with cinnamon, lemon zest, rosewater and icing sugar.
Tunisia to Old Algiers/ (125.) per person/ 3-hour class
Radish-Caper-Preserved Lemon-Mint Salad/ Slatit Fjill
Radish salad with mint, capers and preserved lemons.
Tajine de Poisson au Safran Saffron
Saffron-laced whitefish Tajine (halibut, branzino or cod) w/ shallots, raisins, olives & spices.
A blended pesto like sauce of fresh parsley, cilantro, cumin, paprika, garlic, ginger and coriander.
Fava Bean and Garlic Soup/ Bessara
A fresh, healthy and flavorful soup of fava beans, garlic, cumin and lemon juice.
Semolina-Almond-Honey Cake/ Basbousa
Semolina-almond flour cake with rose blossom water and honey syrup.
The French Connection/ Bistro Breton/ (125.) per person/ 3-hour class
Classic French cuisine with a fresh modern approach…Indulge in the sumptuous delights in creating this tantalizing French bistro menu just like a trained master chef, easy to recreate once you know the secrets!
Salade Frisée au Fromage de Chèvre
Curly lettuces w/ warm goat cheese croustades, sunburst tomatoes and tarragon-vinaigrette.
Gratin de Fruits de Mer (Seafood Gratin)
Baked seafood gratin of shrimp, cod and scallops, bound in a sublime fish Velouté sauce and topped off with a sprinkling of bread crumbs.
Fancy spiral piped puréed potatoes seasoned with nutmeg and white pepper, drizzled with butter and baked to a golden brown.
Pastis Gascon w/ Mixed Berry Coulis
Fresh apple torte, scented with orange blossom water and brandy, baked in layers of flaky phyllo dough and served with mixed berry coulis.
Bistro Saint-Germain/ (125.) per person / 3-hour class
Elevate your everyday market fresh ingredients into the extraordinary with tried and true French cooking techniques.
Chou-fleur a la de Moutarde
Cauliflower baked in a mustard cream sauce.
Saumon en Croute
Whole side of salmon filet w/ minced mushroom-shallot-white wine reduction and spinach, wrapped in puff pastry and baked to golden brown w/ yogurt-dill sauce on the side.
Tomates Cerises poêlées au basilic
Cherry tomatoes pan fried with basil and garlic.
Petite choux puffs filled with coffee ice cream and draped in chocolate sauce.
Le Restaurant Bastille/ (125.) per person / 3-hour class
Create this elegant French menu with the panache and savoir faire of a master Chef in a relaxed comfortable setting.
Cream of carrot-leak soup with fresh herbs and sour cream.
Morue en Papillote
Fresh cod baked in parchment paper with herbed butter, vermouth and julienne vegetables.
Haricots Verts aux Amandes
French green beans sautéed with toasted almonds.
Beignets aux Pommes
Deep fried apple fritters dusted with cinnamon sugar.
Le Sud de la France/ South of France/ (125.) per person / 3-hour class
Provençal favorites from Arles to the sun drenched shores of the Côte d' Azur.
Salade de Mâche
Mixed lettuces-frisée, oak leaf, arugula and corn lettuce w/ Dijon vinaigrette.
Provençal style caramelized onion tart with anchovy, olives and herbs.
Bouillabaisse du Sud de la France
Mediterranean seafood stew with fresh cod, snapper, mussels and shrimp in a rich savory broth of white wine, tomatoes, fresh herbs, saffron, aromatic vegetables and Pernod.
Biscuits au Citron
Zesty lemon crinkle cookies with a hint of cardamom.
Gourmet Fish Cookery I/ (135.) per person/ 3-hour class
Learn a full range of fish cookery techniques while having fun creating these elegant, mouthwatering and flavorful fish dishes.
Trout Lake San Martín with Beurre Noisette
Whole trout stuffed with crab, old bay seasonings, red bell pepper, green onions and bread crumbs, oven baked and finished with a lemon-brown butter sauce.
Paupiettes of Sole Laurette with Sauce Crevette
Paupiettes of sole filets piped with shrimp mousse, baked in a court bouillon and napped with a shellfish-tomato-chive sauce.
Poached Salmon in Court Bouillon with Sauce Verte
Fresh salmon poached in a broth of white wine, lemon, herb stems and aromatics with a tarragon-dill-parsley, spinach, shallot mayonnaise sauce.
* Includes vegetable accompaniments such as roasted herbed potatoes, tomato provençal, haricot verte etc...
Gourmet Fish Cookery II/ (135.) per person/ 3-hour class
Fresh Cod en Papillote
Fresh cod baked in parchment paper with julienne leeks-carrots, shallots, mushrooms, vermouth and herbed compound butter.
Poached Salmon with Lemon-Caper Dressing
The Great Dungeness Crab Boil/ (150.) per person/ 3.5-hour class/ Seasonal/
November through June
Celebrate crab season with the best “hands on” crab boil in San Francisco!
Fresh Dungeness Crab Boil
Fresh local Dungeness crab cooked in a pot of bay seasonings and aromatics, served with fresh lemons and drawn butter.
Oven Baked Steak Fries
Thick cut oven roasted russet potatoes tossed in parmesan, garlic and olive oil.
Wedge Salad with Louis Dressing
Iceberg wedge with tomatoes, grated carrots and a zingy homemade Louis dressing.
Lemon and Raspberry Sorbet filled Lemon Cups
Hulled out fresh lemons filled with sorbet.