As we head towards the end of summer, it’s easy to be excited about all of the goods at our Bay Area Farmers Markets. The quantity and quality of northern California farms and what they produce is impressive. Peaches and other stone fruit are true signs of summer for me, and the peach & balsamic chutney that we’re going to make for the grilled pork chops on this menu is fantastic. It’s also great with duck, and if you don’t add the savory ingredients, it’s delicious on ice cream too. The pork chops are brined for 24-hours before the class and it makes a huge difference. They’re juicy inside while being crisp and smoky from the grill on the outside. The Boccalone prosciutto wrapped shrimp over farro salad is one of my go-to dishes for summer BBQs and can easily be made without the prosciutto or shrimp and it’s still great. The dessert is a simple cheesecake tart with a huge wow factor. We’ve been making it for clients for years and have always received rave reviews.
We plan on making this class a party and we’d love to have you join. The class is very hands on, and each guest or couple will take home a recipe packet at the end. We will provide a cheese & charcuterie board to snack on while cooking and aprons for guests to wear during class. You can BYO, or purchase bottles of wine and beer at Cookhouse.MENU
~ First Course ~
Boccalone Prosciutto Wrapped Shrimp over Heirloom Tomato, Farro, and Wild Arugula Salad with Caper Berries and Lemon-Olive Oil Dressing
~ Second Course ~
Grilled Mustard Crusted Double-Cut Pork Chops with Cherry & Balsamic ChutneyCrispy Roasted Fingerling Potatoes with Dill ButterSautéed Blue Lake Beans with Toasted Almonds and Fleur de Sel
~ Dessert ~
Vanilla Cheesecake Tart with Fresh Raspberries and Chocolate Cookie Crust
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.