I have taught this class every summer for the past few years and it’s always been one of my favorites. It may be because of the ingredients – sweet corn, lobster, cherry tomatoes, steamers, steak on the grill…or it may be because it always reminds me of summer in Cape Cod. I have spent many summers in the town of Chatham. In my opinion, nothing says summer like Cape Cod. Sandy beaches, warm summer nights and lobster rolls. It’s a magical place. If you want to feel like you’re in New England this summer, but you don’t have time to plan a trip, then this is the class for you. You will learn how to poach and crack a lobster, to make homemade ravioli, an easy recipe for a light, creamy salad dressing, a simple way to make steak taste better (compound butter with blue cheese & chives!) and how to make the most delicious blueberry and nectarine crisps on the west coast. This is a great menu, so sign up now...MENU
~ First Course ~Fresh Lobster Ravioli with Bacon, Sweet Corn, Cherry Tomatoes and BasilLittle Gem Salad with Creamy Herb Dressing and Aged Cheddar Croutons
~ Second Course ~Grilled New York Strip Steaks with Blue Cheese & Chive Butter
Steamed Clams with White Wine, Dill and Garlic
Haystack Onion Rings
~ Dessert ~Little Blueberry and Nectarine Crisps with Vanilla Bean Ice Cream
FAQs
Are there ID requirements or an age limit to enter the event?
No, there are no ID requirements, but we request that all guest are at least 18 years old.
What are my parking options close to the event?
There are a number of parking lots close by. Please click this link for more information.
What can I bring wine or beer to the event?
Yes, you can. Cookhouse charges a $10 corkage per bottle of wine or 6-pack of beer.
Can I purchase wine at the class?
You can purchase wine or beer by the bottle through Cookhouse.
Is my ticket transferrable?
Yep, it is! You can give it to a friend to use.
Do I have to bring my printed ticket to the event?
No, you don't. We have a list of all registered guests.
What is the refund policy?
If you notify us 7 or more days before the class, we can refund your ticket. Once we start buying food for the class, and turning other possible guests away, we can't afford to refund your ticket. Feel free to give your ticket to a friend or colleague! Tickets are transferable.
How many people are in each class?
Classes have between 12 and 20 attendants.
How hands on are the classes?
Each class is very hands on. The class is laid out in stations based on the items on the menu. The cooking portion is communal – each attendant doesn’t get their own station, but shares the stations with their fellow class members.
Do we eat the food that we make in class?
The class sits down to a family-style dinner at the end of the cooking portion of class. Sometimes we serve the menu plated in courses and sometimes it is buffet style.
Do I have to be a good cook to attend?
Nope! Each class has a broad range of abilities attending. You are welcome to come if you know a lot or a little about cooking.
show less
~ First Course ~Fresh Lobster Ravioli with Bacon, Sweet Corn, Cherry Tomatoes and BasilLittle Gem Salad with Creamy Herb Dressing and Aged Cheddar Croutons
~ Second Course ~Grilled New York Strip Steaks with Blue Cheese & Chive Butter
Steamed Clams with White Wine, Dill and Garlic
Haystack Onion Rings
~ Dessert ~Little Blueberry and Nectarine Crisps with Vanilla Bean Ice Cream
FAQs
Are there ID requirements or an age limit to enter the event?
No, there are no ID requirements, but we request that all guest are at least 18 years old.
What are my parking options close to the event?
There are a number of parking lots close by. Please click this link for more information.
What can I bring wine or beer to the event?
Yes, you can. Cookhouse charges a $10 corkage per bottle of wine or 6-pack of beer.
Can I purchase wine at the class?
You can purchase wine or beer by the bottle through Cookhouse.
Is my ticket transferrable?
Yep, it is! You can give it to a friend to use.
Do I have to bring my printed ticket to the event?
No, you don't. We have a list of all registered guests.
What is the refund policy?
If you notify us 7 or more days before the class, we can refund your ticket. Once we start buying food for the class, and turning other possible guests away, we can't afford to refund your ticket. Feel free to give your ticket to a friend or colleague! Tickets are transferable.
How many people are in each class?
Classes have between 12 and 20 attendants.
How hands on are the classes?
Each class is very hands on. The class is laid out in stations based on the items on the menu. The cooking portion is communal – each attendant doesn’t get their own station, but shares the stations with their fellow class members.
Do we eat the food that we make in class?
The class sits down to a family-style dinner at the end of the cooking portion of class. Sometimes we serve the menu plated in courses and sometimes it is buffet style.
Do I have to be a good cook to attend?
Nope! Each class has a broad range of abilities attending. You are welcome to come if you know a lot or a little about cooking.
I have taught this class every summer for the past few years and it’s always been one of my favorites. It may be because of the ingredients – sweet corn, lobster, cherry tomatoes, steamers, steak on the grill…or it may be because it always reminds me of summer in Cape Cod. I have spent many summers in the town of Chatham. In my opinion, nothing says summer like Cape Cod. Sandy beaches, warm summer nights and lobster rolls. It’s a magical place. If you want to feel like you’re in New England this summer, but you don’t have time to plan a trip, then this is the class for you. You will learn how to poach and crack a lobster, to make homemade ravioli, an easy recipe for a light, creamy salad dressing, a simple way to make steak taste better (compound butter with blue cheese & chives!) and how to make the most delicious blueberry and nectarine crisps on the west coast. This is a great menu, so sign up now...MENU
~ First Course ~Fresh Lobster Ravioli with Bacon, Sweet Corn, Cherry Tomatoes and BasilLittle Gem Salad with Creamy Herb Dressing and Aged Cheddar Croutons
~ Second Course ~Grilled New York Strip Steaks with Blue Cheese & Chive Butter
Steamed Clams with White Wine, Dill and Garlic
Haystack Onion Rings
~ Dessert ~Little Blueberry and Nectarine Crisps with Vanilla Bean Ice Cream
FAQs
Are there ID requirements or an age limit to enter the event?
No, there are no ID requirements, but we request that all guest are at least 18 years old.
What are my parking options close to the event?
There are a number of parking lots close by. Please click this link for more information.
What can I bring wine or beer to the event?
Yes, you can. Cookhouse charges a $10 corkage per bottle of wine or 6-pack of beer.
Can I purchase wine at the class?
You can purchase wine or beer by the bottle through Cookhouse.
Is my ticket transferrable?
Yep, it is! You can give it to a friend to use.
Do I have to bring my printed ticket to the event?
No, you don't. We have a list of all registered guests.
What is the refund policy?
If you notify us 7 or more days before the class, we can refund your ticket. Once we start buying food for the class, and turning other possible guests away, we can't afford to refund your ticket. Feel free to give your ticket to a friend or colleague! Tickets are transferable.
How many people are in each class?
Classes have between 12 and 20 attendants.
How hands on are the classes?
Each class is very hands on. The class is laid out in stations based on the items on the menu. The cooking portion is communal – each attendant doesn’t get their own station, but shares the stations with their fellow class members.
Do we eat the food that we make in class?
The class sits down to a family-style dinner at the end of the cooking portion of class. Sometimes we serve the menu plated in courses and sometimes it is buffet style.
Do I have to be a good cook to attend?
Nope! Each class has a broad range of abilities attending. You are welcome to come if you know a lot or a little about cooking.
read more
~ First Course ~Fresh Lobster Ravioli with Bacon, Sweet Corn, Cherry Tomatoes and BasilLittle Gem Salad with Creamy Herb Dressing and Aged Cheddar Croutons
~ Second Course ~Grilled New York Strip Steaks with Blue Cheese & Chive Butter
Steamed Clams with White Wine, Dill and Garlic
Haystack Onion Rings
~ Dessert ~Little Blueberry and Nectarine Crisps with Vanilla Bean Ice Cream
FAQs
Are there ID requirements or an age limit to enter the event?
No, there are no ID requirements, but we request that all guest are at least 18 years old.
What are my parking options close to the event?
There are a number of parking lots close by. Please click this link for more information.
What can I bring wine or beer to the event?
Yes, you can. Cookhouse charges a $10 corkage per bottle of wine or 6-pack of beer.
Can I purchase wine at the class?
You can purchase wine or beer by the bottle through Cookhouse.
Is my ticket transferrable?
Yep, it is! You can give it to a friend to use.
Do I have to bring my printed ticket to the event?
No, you don't. We have a list of all registered guests.
What is the refund policy?
If you notify us 7 or more days before the class, we can refund your ticket. Once we start buying food for the class, and turning other possible guests away, we can't afford to refund your ticket. Feel free to give your ticket to a friend or colleague! Tickets are transferable.
How many people are in each class?
Classes have between 12 and 20 attendants.
How hands on are the classes?
Each class is very hands on. The class is laid out in stations based on the items on the menu. The cooking portion is communal – each attendant doesn’t get their own station, but shares the stations with their fellow class members.
Do we eat the food that we make in class?
The class sits down to a family-style dinner at the end of the cooking portion of class. Sometimes we serve the menu plated in courses and sometimes it is buffet style.
Do I have to be a good cook to attend?
Nope! Each class has a broad range of abilities attending. You are welcome to come if you know a lot or a little about cooking.
show less
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253 Columbus Avenue, San Francisco, CA 94133
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