July 13-17, 2009
I love spending my summers in San Francisco! The farmer’s markets are brimming with stone fruit and berries, sweet and juicy heirloom tomatoes, and the most fragrant basil and fresh herbs. Beat the heat and humidity elsewhere and join me for a week of cooking the most delicious summer recipes. We’ll explore my favorite “trinity” of “Garlic, Tomatoes and Olive Oil” – I can’t wait to show you how to make some simple but spectacular recipes featuring these fabulous Mediterranean ingredients, including “Height-of-Summer, Five-Tomato Salad with Gorgonzola Toasts”, “Feta and Goat Cheese Ravioli with Tomatoes and Mint”, and a fragrant “Olive Oil and Orange-Essence Cake with Summer Berries and Soft Cream”.
One class is called “Mediterranean Tailgate” so get ready for a day featuring make-ahead recipes such as “White Bean Salad with Peppers, Goat Cheese and Mint” and my go-to favorite “Pork Roasted the Tuscan Way” just to name a few!
Another day, we’ll fire up the grill (my secret weapons- the tostapane and my fireplace hearth!) to create our “Tuscan Grill” menu including “Grilled Potato Salad with Fennel and Salsa Verde” (you’ll learn to make potato salad a whole new way!), my “Pollo Forte” (Spicy Grilled Chicken Salad with Peppers and Tomatoes) and a perfect summer grilling dessert, “Grilled Polenta Pound Cake with Summer Berries”.
And what would summer be without delicious fruit and vegetables from your local farmer’s market? San Francisco has some of the best local markets and for our
“Fresh from the Farmer’s Market” class, we’ll prepare a savory “Summer Vegetable Soup with Mint Pesto” to get us started, and I’ll teach you my trick for creating the creamiest “Summer Risotto with Zucchini and their Blossoms” – yum! We’ll finish our meal with a “Blueberry and Brown Butter Custard Tart” that will be your new summer favorite!!!!
We’ll celebrate the end of our “Summer in San Francisco” cooking course with a tribute to my alma mater with an “I Love Chez Panisse” menu, filled with classic “Chez P” inspired-recipes, including ”Pizza with Cherry Tomato and Basil Salad”, an “Olive Oil Poached Salmon with Summer Beans” (a great technique for cooking salmon), and of course a “Summer Cherry and Apricot Galette with Kirsch Cream” – I am salivating already!!
Each hands-on cooking class will include recipes designed to highlight the typical dishes of a particular region, theme and/or cooking technique. After reviewing the recipes together, students will divide into teams to work on recipes together.
When we are finished cooking each day, we'll sit down in my spacious dining room and enjoy hand-selected wine pairings with each of the dishes we've prepared.
You know how I feel about wine so a delicious meal is not complete without the perfect pairing of wine! At the end of each class and paired with the meal we have prepared, we'll taste a variety of wines whose flavors and acidity have been selected to match those of each dish, and we'll learn about the grape varietals and origin of each wine and discuss them together. Wine tasting notes will be provided. We will also have a very special guest(s) pouring wines at some of our meals!
After cooking during the day, you will still have plenty of time to enjoy San Francisco and all of its wonderful views and sights. We can provide a list of nearby hotels and bed & breakfasts to choose from for your stay.
We have a fantastic offer this summer for discounted hotel rooms at the beautiful Hotel Vitale across from the San Francisco waterfront and the Ferry Plaza Marketplace. For reservations call Hotel Vitale: 1-888-890-8688 and ask for the "Joanne Weir Cooking School" Rate. Hotel Vitale is offering 25% off the best available rates for the following room types: City View, Water View, Waterfront, Panoramic Circular Suites.
We can also arrange for car or taxi service from/to your hotel to Joanne's home. We are also happy to provide a list of Joanne's favorite San Francisco restaurants, cafes, wine bars, shops, and farmer's market locations. You can find some of her local favorites here.
This week-long course costs $2,000 per person. The cost includes hands-on cooking instruction, copies of all recipes, an apron, and a multi-course lunch each class day complete with wine pairings. Full payment for the course must be included with your completed reservation form. Due to limited availability we cannot provide any refunds for cancellations.
*Note: Course fee does not include accomodations or transportation to the cooking school location.
Classes begin at 10am and finish at approximately 3pm. Classes are limited to 10 students so everyone gets lots of personal attention and a real hands-on experience. We recommend wearing closed-toe, rubber-soled shoes and comfortable clothes for the cooking classes.
Questions? Contact us.