Ryan Scott, celebrity chef and owner of Market & Rye, conducts a series of holiday-themed cooking classes in November and December at the restaurant's De Haro Street location in San Francisco, California.
The cost of each class is $125.00 per person and is limited to 10 guests. Classes will begin promptly at 10:00 a.m. with a cocktail and demonstration by Chef Scott followed by instruction and a family style lunch featuring the recipes shared and concluding at 1:00 p.m. Guests will receive recipe copies and a souvenir. Full payment will be required upon booking and reservations can be made by calling (415) 252-7455 or emailing to [email protected].
The series debuts on Saturday, November 16, with a turkey and stuffing class that is repeated on November 23. Specific instruction will include how to brine and cook a Thanksgiving turkey; make stuffing; prepare Chef Scott's favorite cranberry sauce; and mix a Pomegranate Cosmopolitan Cocktail.
On Sunday, November 17, and again on November 24, the focus will be Coca Cola glazed ham; sweet potatoes stuffed with marshmallows, candied bacon and pecans; pumpkin pie; and a Wild Turkey Thanksgiving cocktail. The topics covered on Saturday, December 7 and December 14 will be holiday cookies; pies; and quick breads, plus eggnog and hot toddy cocktails. The final class, on Sunday, December 8 and again on December 15, will be all about brunch, with recipes for poached eggs; pumpkin pancakes; crispy hash browns; and Ryan’s Bloody Mary mix.
Chef Scott, a 2001 graduate of the California Culinary Academy, has cooked and learned in the kitchens of many of the country’s best chefs including Gary Danko. In 2007, he was cast as one of 16 contestants on Bravo’s Emmy Award-winning show “Top Chef” television show. He is currently the on-air host (just nominated for a regional Emmy for best on-camera talent) of "Food Rush" which is broadcast on the Live Well Network (locally on KGO-TV), plus he appears regularly on the Home Shopping Network working with Bon Appetit Magazine, and is the founder of Harvest From The Heart, a non-profit organization focused on feeding those in need on Thanksgiving and beyond.
There are Market & Rye locations in San Francisco, California, at 300 De Haro Street and at 68 West Portal Avenue. The web address is https://www.marketandrye.com.
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The cost of each class is $125.00 per person and is limited to 10 guests. Classes will begin promptly at 10:00 a.m. with a cocktail and demonstration by Chef Scott followed by instruction and a family style lunch featuring the recipes shared and concluding at 1:00 p.m. Guests will receive recipe copies and a souvenir. Full payment will be required upon booking and reservations can be made by calling (415) 252-7455 or emailing to [email protected].
The series debuts on Saturday, November 16, with a turkey and stuffing class that is repeated on November 23. Specific instruction will include how to brine and cook a Thanksgiving turkey; make stuffing; prepare Chef Scott's favorite cranberry sauce; and mix a Pomegranate Cosmopolitan Cocktail.
On Sunday, November 17, and again on November 24, the focus will be Coca Cola glazed ham; sweet potatoes stuffed with marshmallows, candied bacon and pecans; pumpkin pie; and a Wild Turkey Thanksgiving cocktail. The topics covered on Saturday, December 7 and December 14 will be holiday cookies; pies; and quick breads, plus eggnog and hot toddy cocktails. The final class, on Sunday, December 8 and again on December 15, will be all about brunch, with recipes for poached eggs; pumpkin pancakes; crispy hash browns; and Ryan’s Bloody Mary mix.
Chef Scott, a 2001 graduate of the California Culinary Academy, has cooked and learned in the kitchens of many of the country’s best chefs including Gary Danko. In 2007, he was cast as one of 16 contestants on Bravo’s Emmy Award-winning show “Top Chef” television show. He is currently the on-air host (just nominated for a regional Emmy for best on-camera talent) of "Food Rush" which is broadcast on the Live Well Network (locally on KGO-TV), plus he appears regularly on the Home Shopping Network working with Bon Appetit Magazine, and is the founder of Harvest From The Heart, a non-profit organization focused on feeding those in need on Thanksgiving and beyond.
There are Market & Rye locations in San Francisco, California, at 300 De Haro Street and at 68 West Portal Avenue. The web address is https://www.marketandrye.com.
Ryan Scott, celebrity chef and owner of Market & Rye, conducts a series of holiday-themed cooking classes in November and December at the restaurant's De Haro Street location in San Francisco, California.
The cost of each class is $125.00 per person and is limited to 10 guests. Classes will begin promptly at 10:00 a.m. with a cocktail and demonstration by Chef Scott followed by instruction and a family style lunch featuring the recipes shared and concluding at 1:00 p.m. Guests will receive recipe copies and a souvenir. Full payment will be required upon booking and reservations can be made by calling (415) 252-7455 or emailing to [email protected].
The series debuts on Saturday, November 16, with a turkey and stuffing class that is repeated on November 23. Specific instruction will include how to brine and cook a Thanksgiving turkey; make stuffing; prepare Chef Scott's favorite cranberry sauce; and mix a Pomegranate Cosmopolitan Cocktail.
On Sunday, November 17, and again on November 24, the focus will be Coca Cola glazed ham; sweet potatoes stuffed with marshmallows, candied bacon and pecans; pumpkin pie; and a Wild Turkey Thanksgiving cocktail. The topics covered on Saturday, December 7 and December 14 will be holiday cookies; pies; and quick breads, plus eggnog and hot toddy cocktails. The final class, on Sunday, December 8 and again on December 15, will be all about brunch, with recipes for poached eggs; pumpkin pancakes; crispy hash browns; and Ryan’s Bloody Mary mix.
Chef Scott, a 2001 graduate of the California Culinary Academy, has cooked and learned in the kitchens of many of the country’s best chefs including Gary Danko. In 2007, he was cast as one of 16 contestants on Bravo’s Emmy Award-winning show “Top Chef” television show. He is currently the on-air host (just nominated for a regional Emmy for best on-camera talent) of "Food Rush" which is broadcast on the Live Well Network (locally on KGO-TV), plus he appears regularly on the Home Shopping Network working with Bon Appetit Magazine, and is the founder of Harvest From The Heart, a non-profit organization focused on feeding those in need on Thanksgiving and beyond.
There are Market & Rye locations in San Francisco, California, at 300 De Haro Street and at 68 West Portal Avenue. The web address is https://www.marketandrye.com.
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The cost of each class is $125.00 per person and is limited to 10 guests. Classes will begin promptly at 10:00 a.m. with a cocktail and demonstration by Chef Scott followed by instruction and a family style lunch featuring the recipes shared and concluding at 1:00 p.m. Guests will receive recipe copies and a souvenir. Full payment will be required upon booking and reservations can be made by calling (415) 252-7455 or emailing to [email protected].
The series debuts on Saturday, November 16, with a turkey and stuffing class that is repeated on November 23. Specific instruction will include how to brine and cook a Thanksgiving turkey; make stuffing; prepare Chef Scott's favorite cranberry sauce; and mix a Pomegranate Cosmopolitan Cocktail.
On Sunday, November 17, and again on November 24, the focus will be Coca Cola glazed ham; sweet potatoes stuffed with marshmallows, candied bacon and pecans; pumpkin pie; and a Wild Turkey Thanksgiving cocktail. The topics covered on Saturday, December 7 and December 14 will be holiday cookies; pies; and quick breads, plus eggnog and hot toddy cocktails. The final class, on Sunday, December 8 and again on December 15, will be all about brunch, with recipes for poached eggs; pumpkin pancakes; crispy hash browns; and Ryan’s Bloody Mary mix.
Chef Scott, a 2001 graduate of the California Culinary Academy, has cooked and learned in the kitchens of many of the country’s best chefs including Gary Danko. In 2007, he was cast as one of 16 contestants on Bravo’s Emmy Award-winning show “Top Chef” television show. He is currently the on-air host (just nominated for a regional Emmy for best on-camera talent) of "Food Rush" which is broadcast on the Live Well Network (locally on KGO-TV), plus he appears regularly on the Home Shopping Network working with Bon Appetit Magazine, and is the founder of Harvest From The Heart, a non-profit organization focused on feeding those in need on Thanksgiving and beyond.
There are Market & Rye locations in San Francisco, California, at 300 De Haro Street and at 68 West Portal Avenue. The web address is https://www.marketandrye.com.
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300 De Haro Street, San Francisco, CA 94103
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