Cooking and Wine

JCCSF Food & Wine classes are ideal for getting together with friends or meeting new people. Taste wines from interesting regions, try out new recipes and learn great cooking tips while tasting the results.

Enjoy our intimate hands-on cooking classes with Michele Pfeifer, Community Table Head Chef. Whether you're looking for some serious schooling in the kitchen or a fun night out, cooking classes are a tasty way to test your skills - and learn new ones - in the kitchen. All classes include hands-on practice, generous tastings and take-home recipes.

Don't forget to bring at least two wine glasses to your Wine Tasting.

Financial Aid is available for select JCCSF programs and classes. Click here for details.

Click below for class registration policies:
pdf JCCSF Class Registration Policies

For more information, please contact Jackie Lewis at 415.292.1241 or jlewis@jccsf.org.

Class

Day

Time

Dates

Holidays
(No Class)

Code

Fee

No Worries Passover Seder (RCOOKW3)

+ Show description

With Michele Pfeifer, Community Table Head Chef
Learn how to prepare a seamless Passover seder in this popular annual class. Discussions cover setting up a kosher kitchen, the seder plate and serving options. Menu includes matzo ball soup, homemade gefilte fish, wine-braised brisket and a yummy "Is this really Passover?" chocolate torte.

Monday

6:30 pm –
9:00 pm

3/23/15

RCOOKW3

M $85

P $95

NEW DATE: Sensational Not-Quite-Dry Wines (RWINEW2)

+ Show description

with Adam Chase
Think sweet wines aren't for serious wine drinkers? Think again. Wine professionals understand that sweet wines can be exceptional - if you know which ones to enjoy. Take a sweet tour of the best examples of wines that are not quite dry.

Adam F. Chase has worked in the wine industry for 15 years as an educator, retailer and consultant. Adam runs Grape Experience Wine & Spirit School and is the Approved Program Provider for the Wine & Spirits Education Trust (WSET) in the Bay Area and Boston. He is an Associate with the Institute of Wine and Spirits, and also holds a WSET Honors Diploma certification. Adam has an MBA from Harvard University and a BA from Brown University.

Wednesday

6:45 pm –
7:45 pm

3/18/15

RWINEW2

M $45

P $50

The Oregon Trail (RWINEW3)

+ Show description

with Adam Chase
Oregon continues to evolve as a producer of fine wines. Join us for a virtual tour up north, as we learn about and taste wines from the Rogue to the Willamette Valley.

Adam F. Chase has worked in the wine industry for 15 years as an educator, retailer and consultant. Adam runs Grape Experience Wine & Spirit School and is the Approved Program Provider for the Wine & Spirits Education Trust (WSET) in the Bay Area and Boston. He is an Associate with the Institute of Wine and Spirits, and also holds a WSET Honors Diploma certification. Adam has an MBA from Harvard University and a BA from Brown University.

Wednesday

6:45 pm –
7:45 pm

4/15/15

RWINEW3

M $45

P $50

Focaccia from Scratch (RCOOKW4)

+ Show description

With Maria Capdevielle
Passover is over - we can eat bread again! Come learn how to make this popular Italian flatbread using a variety of seasonal ingredients. Menu includes sea salt focaccia (perfect for sandwiches), sage & parmesan focaccia (Maria's Favorite at the Rose Pistola), cheese-stuffed focaccia and apple-cinnamon focaccia.

Maria Teresa Capdevielle started cooking when she was a child, helping her mother with her catering business, where they made homemade pastas, sauces and rustic breads. Maria moved from Italy to the Bay Area in 2000. She worked as a computer engineer for Oracle, Ernst & Young and Sun Microsystems, then switched gears to receive formal training as a professional pastry chef at the California Culinary Academy. She has worked with dining establishments such as The Rose Pistola in North Beach, The Waterfront along the Embarcadero, Market Hall in Oakland, Chez Panisse in Berkeley and The Townhouse Grill & Restaurant in Emeryville, California. In 2005, she began teaching Italian cooking both privately and at culinary centers like Draeger's, Kitchen on Fire, Ramekins and Let's Cook Santa Cruz. Since 2009, she has been working with small businesses and wineries, advising on dessert menus and training pastry teams. In 2008, Maria wrote her first cookbook about the pastries of Abruzzo, which is now out of print. Her second cookbook about baking with olive oil is currently in progress.

Thursday

6:30 pm –
9:00 pm

4/23/15

RCOOKW4

M $85

P $95

Ricotta, from Appetizer to Dessert: Dairy Delights for Shavuot (RCOOKW5)

+ Show description

With Maria Capdevielle
Celebrate the holiday of Shavuot, with its emphasis on dairy, by learning how to make delicious homemade ricotta cheese! Students then create a 3-course meal using ricotta in each dish. Menu: homemade ricotta cheese, Torta Rustica (ricotta savory flourless tart with spinach, parmesan and pine nuts), ricotta ravioli with simple tomato sauce; cannoli siciliani (sicilian pastry filled with ricotta, candied orange peel and pistachio).

Thursday

6:30 pm –
9:00 pm

5/21/15

RCOOKW5

M $85

P $95

Pickling 101 (RCOOKW6)

+ Show description

With Michele Pfeifer, Community Table Head Chef
You can pickle a lot more than cucumbers! Join us in this popular class where we take organic produce, fresh from the Ferry Plaza Farmers' Market, and learn how to create the perfect pickle.

Monday

6:30 pm –
9:00 pm

6/1/15

RCOOKW6

M $85

P $95