Culinary Arts

Culinary Arts

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  •  Sat., July 24, 2021
     9:00am - 11:30am

CANCELLED due to low enrollment. Check back soon as new cooking classes are added to the schedule. Join local chef, Dionsio Esperas, as he prepares “tomatotastic” recipes using Soil Born Farms bounty. You will receive recipes and samples of each dish.

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  •  Sat., April 25, 2020
     10:00am - 12:00pm

This class is cancelled due to the Coronavirus COVID-19 pandemic and in adherence to our government’s health and safety guidelines. Thank you for your patience and understanding. Everyone loves a bowl of noodles! Learn to make 4 different Asian recipes that are authentic and tasty: Pad Thai with tofu, vegetable chow mein, Vietnamese spring rolls with noodles and shrimp and beef chow fun.

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  •  Sat., March 28, 2020
     10:00am - 12:00pm

This class is cancelled due to the Coronavirus COVID-19 pandemic and in adherence to our government’s health and safety guidelines. Thank you for your patience and understanding. Check out the next Knife Skills class scheduled for May 28. Better Knife skills will improve your cooking beyond measure. There’s so much more than just slicing and dicing, and with proper knife techniques, prepping will be easier and quicker. In this hands on class, you’ll learn the basics, plus simple and beautiful garnishes. Learn how to choose a good knife without spending a fortune, and how to keep your knives sharp and well cared for. You’ll leave with recipes and a bounty of chopped produce ready to turn into dinners for the week. Please bring a chef’s knife, a paring knife and a cutting board to class.

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  •  Thu., March 26, 2020
     6:00pm - 8:30pm

This class is cancelled due to the Coronavirus COVID-19 pandemic and in adherence to our government’s health and safety guidelines. Thank you for your patience and understanding. Tiger Eye, Peruano, Orca, Anasazi, and Arikara are just a few of the hundreds of heirloom bean varieties. Healthy, sustainable, and socially responsible, heirloom beans are available in any season. Knowing which beans to pick and how to cook them can make an old bean recipe shine. In this demonstration class, we will explore the myriad types of heirloom beans that are available and learn how to use them in cooking. We will taste a variety of heirlooms and talk about history, flavor, and recipes. Participants will learn how to use heirlooms to dress up baked beans, hummus, soups, and bean dips, and learn new recipes to showcase some of the beautiful varieties available locally. Each participant will make a jar of bean soup to take and cook at home.

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  •  Thu., February 27, 2020
     6:00pm - 8:30pm

This class is cancelled due to low enrollment. Making your own jelly gives you access to all kinds of flavors you can’t buy. Jelly can be sweet or savory as a marinade and rub. In this hands-on class, we will use seasonal fruit to prepare a simple jelly recipe. We’ll cover the basics of making jelly at home and talk about both sweet and savory jellies: selecting and preparing the fruit, making the juice, preparing and filling the jars, and processing. Each participant will leave with their own half pint of jelly and the confidence to make more at home.

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  •  Sat., March 28, 2020
     1:00pm - 4:00pm

This class is cancelled due to the Coronavirus COVID-19 pandemic and in adherence to our government’s health and safety guidelines. Thank you for your patience and understanding. Meal Prep makes it easy when you have ready-made delicious and healthy components to create healthy easy-to-prepare weeknight meals. We’ll prepare the basic building block base recipes in this fun and lively hands-on class. Bring your take home containers and leave with a bounty of prepped and cooked vegetables, healthy prepared grains, delicious organic chicken, blanched greens, savory legumes, two homemade sauces to round out your meals and washed and ready to use salad greens. Eating healthy has never been so easy or delicious! Learn strategies to prep once for healthy meals all week and simplify your life. The class is offered every quarter with new seasonal recipes. Visit www.ahealthykitchensac.com for more information.

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  •  Thu., January 30, 2020
     6:00pm - 8:00pm

Getting through the winter requires comfort food, and our flu-season resistance requires produce with loads of nutrients. Soup gives us both. Plus, it’s so easy to make your own that you don’t need a recipe so much as a method and fresh, high-value ingredients. Step away from the sodium laden products in cans and see how easy it is to use fresh ingredients. Produce with a Purpose classes offer helpful nutrition information and a cooking demonstration. The recipes are always, super-easy, madly tasty, and secretly healthy.

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  •  Sat., January 18, 2020
     10:00am - 12:00pm

Chilly weather calls for comfort foods gently braised and simmered for flavorful results. Learn to make simple one pot meals that are perfect for weeknight meals and to have planned leftovers for lunch or to freeze. Chef Dio will show you how to make Moroccan Vegetable Stew with couscous, Indian Chicken Curry with potatoes and peas, turkey black bean chili and Southern Style Gumbo with rice.

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  •  Sat., November 2, 2019
     1:00pm - 3:00pm

This class has been cancelled due to low enrollment.
Learn about the health benefits of kombucha, its microbiology and how it works in the body. We will discuss which tools, equipment, ingredients and environment you will need to brew and maintain a healthy batch of rebrewable, sustainable and thriving kombucha tea. This is a demonstration class. Students will take home a mother culture to start brewing their own tea at home.

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  •  Thu., December 12, 2019
     6:00pm - 8:30pm

This class is cancelled due to low enrollment. Kate’s next cooking class, Garden to Pantry: Seasonal Jelly, is on Thursday, February 27, 6-8:30 pm.Colorful bean soups, apple spice cake, or hot pepper jelly are just some of the seasonal possibilities that make easy gifts in a jar. In this combination hands-on and demonstration class, we will look at a number of different gifts you can make in a mason jar and sample the recipes. We’ll talk about seasonal canning possibilities, and the different fruits and vegetables that are available in the fall and winter – apples, squash, beans and more. Everyone will assemble a layered jar of bean soup ingredients to take home.