Saturday, Jan 4, 9:30am - 5:30pm
Make an edition of thirty to forty chapbooks with master printer Mary Risala Laird in this beginning-level daylong letterpress workshop.
During the Letterpress Book in a Day class, students will gain an overview of how to set type, mix ink, prepare makeready, deal with kiss-off, determine paper grain, read a pica ruler, cut and wax thread, and sew a pamphlet-stitch book, all while collaborating on ideas! Laird will also go over pulling proofs, making corrections, printing, and distributing type and spacing.
There will be a working lunch, during which students will vote on a theme for the class book, and, afterwards, students will work in teams on the book cover, colophon, text, title page, and half title page.
Every student will get to print each page of the book and will go home with five copies of the edition.
Tuesday, Jan 7, 6-8:15pm
Join 18 Reasons instructor John Lee for a class in the basics of using your chef's knife at home. We will discuss the ins and outs of knife use, care and safety. You will walk away knowing how to maintain a sharp edge and the best way to cut vegetables and herbs. This is a great class for beginners.
*The vegetables cut in this class will be used to create our favorite Vietnamese Salad; beer and bread will also be served.
Wednesday, January 8, 10am - 1pm
Mushroom season has begun! Patrick (known as "the Mycochef) is a local mushroom guru and acclaimed chef. Patrick has been collecting and eating mushrooms for decades. He's an expert in identification of edible and non-edible species, and will coach you on safe foraging practices.
On these three hour adventures, he'll take you out to our glorious coast and reveal some of his favorite spots to help you learn the exciting skill of mushroom hunting. You'll spend time collecting, then re-group for identification and information on your finds. These are fun trips with one of the states most knowledgeable mushroom hunters, hope you can join us!
Wednesday, January 15, 7:30-9:30pm
Experience the electric colors you can conjure from the urban color palette of San Francisco. By experimenting with seasonal weeds, plant waste and other unsuspecting sources of awe inspiring natural dyes, this hands-on workshop will deepen your exploration of local and seasonal color. You'll learn to dye a full spectrum of winter hues mapped from local plants. In this class you'll create a series of seasonally plant dyed samples, learn surface design techniques, and create a finished dyed textile from an array of San Francisco urban color sources.
Thursday, Jan 16, 6:30-8:30pm
Cheese and wine have long been paramours. But there’s a new knockout in town: beer. Cheesemonger Invitational winner and Cheese Bar (of Portland) proprietor Steve Jones and The Cheese School’s sommelier-in-residence Naomi Smith host this knock-down, drag-out battle for your taste buds. You’ll sample the eight cheese with eight beverages; four wines, four beers. You’ll pick the winner.
Friday, Jan 24 - Sunday, Jan 26
$275 live-out, $450 live-in
Work alongside master woodworkers to learn both traditional and emerging woodcraft techniques while exploring current industry trends, including “from the forest up” production, repurposing, and the return of the artisan-driven market.
No prior experience with woodworking is necessary for participation. Participants must be ready to engage fully, posses a can-do attitude, and be of a collaborative spirit.
Tuesday, Jan 28, 6:30-8:30pm
Pairing cheese and wine to bring out the best in each takes a little bit of science and a lot of experience. When you get it right, you know: the combination elevates what is already delicious into an experience that is truly transcendent. Get it wrong, and what should be a great cheese or wine falls flat (or worse.) In this class you’ll learn some general guidelines that will help you get it right more often than wrong, and tasting tips that will help you identify your own personal favorites.
Friday, March 28, 6-10pm
Our Cook the Book classes celebrate some of the best restaurants through their cookbooks. You’ll prep and cook a menu from the book as a group and then sit down together for an incredible meal.
A16 brings Southern Italy to San Francisco and their cookbook showcases the best recipes from the restaurant.
Whether it’s their signature meatballs or classic pastas, A16 serves some of San Francisco’s favorite food and we’re going to show you how to do the same in your own kitchen. We’ll even walk through how to prep many of these recipes in advance so you can pull off this meal at home again and again.
Menu: Bruschetta with Ricotta and Peperonata, Bruschetta with Braised Artichokes and Guanciale, Raw Zucchini Salad with Green Olives, Mint, and Pecorino, Orchiette with Rapini and Calabrian Chiles, A16 Monday Meatballs, Roasted Young Chicken with Salsa Verde, Almonds, and Lemon, and Pistachio & Almond Cake with Orange Salad.
Each class concludes with a meal around the table, enjoying what you and your fellow classmates have cooked using your newly acquired skills.... And, yes, wine is served!
February 8-9, Saturday: 10:00 am – 1:30 pm; Sunday: 10:00 am – 1:00 pm
Learn BANDALOOP’s signature vertical/aerial technique – dance in the air, on the walls, and on the ground with core company members. Workshops will cover technique, safety, training methods, and choreography, improvisation, and play. All gear will be supplied. All instructors are seasoned teachers and core company members.
By Appointment, 2 people max
$400 per person
An intense look and demonstration of how to break a half hog. Students will learn proper knife, saw and cleaver skills required of a butcher, while practicing cutting retail cuts.
Students will take home 10 lbs of pork as well as a cuts list of what the students have learned. Taught by Christian Shiflett.
Avedano's also offers Butchery for Adults and Sausage Making 101 on a monthly bases.
Call 415-285-MEAT (6328) for reservations
Have other ideas for our Holiday Gift Guide? Tell us about them here! Thanks.