Cooking class at San Francisco Cooking School
After 22 years as the chef at Chez Panisse, and winning an IACP award for his previous cookbook, Chef Cal Peternell’s newest book focuses on making vegetables the center of the plate. Sure, there is a little (flawlessly cooked) protein on the side, but Cal will help you understand how small amounts of bold proteins (queue the almonds, anchovies, and pancetta) can create depth of flavor and enrich dishes.
Using an Italian sensibility, which lets vegetables really shine, with lots of northern California influence, Cal will walk you through a menu that highlights the best produce of the season in straight-forward veg-centric dishes you’ll cook again and again. While the menu is not entirely vegetarian, you’ll appreciate how he truly lets the produce shine and in fact enhances flavors with just a touch of bold protein. His food is healthy, creative, and economical – as good as it gets!
Menu: Bagna Cauda Salad, Carrot & Almond Soup with Saffron & Coriander, Rolled Pork Loin Roast Stuffed with Olives & Herbs, Fried Potato & Garlic Puffs, and Chocolate Ice with Crisp Almond Meringues
