Between the gorgeous weather and the beautiful produce coming in at the farmers’ markets, you’re bound to be inspired to capture some of that goodness—these classes will help.
This Friday May 4th, get JAMMIN’ WITH HAPPY GIRL, and learn how to make strawberry Meyer lemon jam and mixed berry jubilee in the CUESA Kitchen. Happy Girl Kitchen founder Jordan Champagne will teach the fundamentals of making jam to students, who will get hands-on and get to take home two jars of their newly jammed goods. $64 (sliding scale pricing, based on need, available).
Wednesday May 30th is a chance to learn how to make your own Greek-style yogurt and kefir with FIZZ, TANG, AND FAT, also in the CUESA Kitchen. Louella Hill, aka The Milk Maid, will lead the class, then send participants home with a starter kit including culture, recipes, butter muslin, and more. $54.10 (sliding scale pricing, based on need, available). 1 Ferry Building at Embarcadero and Market.
On Monday May 7th, ~FIFTH FLOOR~ is hosting Opposites Attract, a sweet and savory dessert demonstration with pastry chef Francis Ang (Food & Wine’s West Coast “People’s Best Pastry Chef 2012”). You’ll get a behind-the-scenes look at the restaurant, and learn how to integrate both sweet and savory into dishes at home, as in black olive madeleines with saffron ice cream. There will be samples, of course. 6pm-7:30pm. $25.
Join author Andrea Nguyen for a Handmade Tofu Workshop at ~18 REASONS~ on Tuesday May 29th. Learn how to choose soybeans, make fresh soy milk, and cook with your silken or firm creation. Dishes include homemade tofu pudding, Sichuan-style savory tofu pudding with assorted garnishes, and pressed tofu and peanuts in spicy bean sauce. 7pm-9pm. $25 members, $35 general admission.
Photo of Happy Girl strawberry jam from event website.
