COOKING CLASSES AT SAVOIR FAIRE CATERING KITCHEN
Join us for Seasonal Cooking Classes in our well-appointed catering kitchen in the heart of downtown Santa Barbara. Build confidence in the kitchen, learn and practice classic techniques, learn about the right cooking tools, cookware, and building your kitchen pantry.
Using all seasonal local farmers market ingredients with a focus on what comes in your CSA boxes, we will create a full meal and enjoy it together with time for discussion and questions.
All skill levels welcome.
Weeknight Night Classes at 6 PM. $55
Saturday Morning Workshops 10:30 AM. $75
Vegetarian Asian CLASS FULL
April 9th
Focus and Spring produce and cooking with tofu.
French Bistro Cooking, Santa Barbara Market Menu
Wednesday April 13th
Using simple farm fresh ingredients, you will learn basic techniques to simple bistro cooking. We will make fresh stock, roast beets and salmon, make great vinaigrettes from healthy oils and quality vinegars, and learn how to prepare béchamel and beurre blanc sauce.
PASTRY BASICS SAVORY AND SWEET
Saturday April 16th
Pate brisee and Pate Sucre are explained, demonstrated and practiced by students as we prepare both Sweet and Savory Tarts and Galettes. We will also have fun constructing individual rustic fruit tarts with market fruits. This fun instructional class will end with a delightful lunch.
French Farm House Dinner with the Whole Chicken
Wednesday April 20th
A delicious spring menu that is based on learning to cook chicken that is easy to prepare for family or friends. Students will learn to cut up a whole chicken, use the bones for stock, and the thighs and breast for a main course. We will focus on healthy spring vegetable side dishes.
Cooking with Kids CLASS FULL
Saturday May 21st
A fun cooking class with moms and their daughters.
The Whole Fish and Market Greens
Wednesday May 18th
Cooking with our ocean harvests. We will start by learning to cut down a whole fish and using the fish bones to make fish stock to use as the basis for the bouillabaisse and Mussels Mouclade. Mouclade is a fast and delicious dish of whole mussels in a mildly seasoned wine and cream sauce. Side dishes and salads will focus on the bounty of spring greens at the market. Students will come away with new confidence of how to prepare seafood and delicious ways to include it in their menus. Dessert will feature the abundance of Santa Barbara pistachios.
Italian Vegetables and Grains
June 1st
Vegetables are often thought of as side dishes, but in this class, we will the focus on vegetables as a main course. Vegetables are versatile, nutritious and loaded with cancer fighting properties. Students will come away with new ideas to add them into menus. Learn basic classic techniques to make fresh soup, salads, and vegetables as main courses from the bounty of mysterious greens at the market, and make great vinaigrettes for salads using healthy oils and quality vinegar. Many Vegan options will be offered.
Registration: Sign up early, as class size is limited.
Pre-payment is required to reserve class space. Please make your check, payable to the instructor of the class, and mail with class form to Savoir Faire Catering, P.O. Box 4344, Santa Barbara, Ca. 93140.
You will receive an e-mail confirmation.
Refund Policy: We understand that cancellations can occur. We are happy to give refunds in the form of class credit with a 48-hour cancellation notice via phone or e-mail. Or if you cannot attend, send a friend or family member in your place.
Gift Certificates for cooking classes make great gifts for anyone wishing to learn new recipes or techniques, students who are just learning to cook for themselves, or newlyweds learning to cook for each other.
Private Group Classes are available.
Please copy the form below into a word processor, fill out accordingly, and send to the P.O. Box below:
Registration Form
Name:
Address:
Phone:
Please enroll me in the following classes:
1. Date $
2. Date $
3. Date $
Please mail checks payable to the instructor of the class to
Savoir Faire Catering
P.O. Box 4344 Santa Barbara, Ca. 93140
Cooking Classes with Chef Karen Smith Warner and Chef Michele Molony
Click here to download our Cooking Class Schedule
All skill levels welcome.
Classes at Savoir Faire Catering Kitchen
Join us in our well-appointed catering kitchen located in the heart of downtown Santa Barbara. Learn and practice classic techniques while using local, sustainable ingredients. Build confidence in the kitchen. Each class is hands-on, with time for discussion and questions as we create a multi-course meal. $55.
CLASSES AT SHEPHERD FARMS
Enjoy a summer evening of en plein air cooking and fine dining as we harvest farm produce and create an imaginative and elegant multi-course meal, and then enjoy it alfresco in the fields. $85.
A percentage goes to support our local schools.
KIDS CLASSES AT SHEPHERD FARMS
Kids harvest produce and create a nutritious meal at the farm. $45
Local Seafood: The Whole Fish with Michele Molony
Wednesday July 7th, 6-9 pm, Savoir Faire Catering Kitchen
Bouillabaisse and Mussels Mouclade, with salad and dessert. This class will focus on the art and economy of using the whole fish. To make the bouillabaisse, we will cut down a fish and use the bones to make a flavorful stock. Mouclade, a simple dish made with mussels and wine, will give us the opportunity to discuss the safe handling of shellfish and strategies to maximize flavors with careful cooking.
Pasta from Scratch for Kids with Karen Smith Warner and Michele Molony
Friday July 9th, 10 am-1:30, Shepherd Farms
Kids will learn to make pasta and some simple sauces from vegetables we pick at the farm: Fettuccine with Roasted Tomato Sauce and Handkerchief Pasta with fresh corn, zucchini and cheese. And then we will make carrot cupcakes!
Mexican Class: Cooking with Chiles with Karen Smith Warner
Saturday July 10th 10:30 am-1 pm, Savoir Faire Catering Kitchen
Salsa Verde, Salsa Roja, Salsa De Chili Chipotle, Salsa De Chili Guajillo, Rajas con Crema, Tortilla Soup, Avocado-Citrus Salad
We will prepare primary base salsas or Mexican sauces and talk about difference ways to use them and a favorite tortilla soup recipe.
Fresh Summer Supper with Karen Smith Warner
Monday July 12th 6-9 pm, Savoir Faire Catering Kitchen
Zucchini Fritters, Local Halibut Sautéed with Indian Spices and Yogurt Sauce and Local Halibut Grilled with Lemon and Tarragon, Summer Tomatoes, Cucumber Salad, Seasonal Dessert.
Students will learn easy techniques for a casual lunch or dinner party. You will learn two preparation styles for local fish and ways to round out the meal.
Pizza for Kids with Karen Smith Warner and Michele Molony
Friday July 16th 10 am-1:30 pm, Shepherd Farms
Menu: In this class kids will learn how to make their own pizza dough from scratch. We will also make a variety of healthy and yummy toppings with vegetables from Shepherd Farms.
Elegant Summer Dinner at the Farm with Karen Smith Warner and Michele Molony
Friday July 16th 6-9:30 pm, Shepherd Farms
Menu: Tomato Galette served with Herb Salad. First course: Mussels Mouclade prepared with Santa Ynez Sauvignon Blanc and Rustic Tomato Galettes. A summery main course: Niçoise Salad, composed of fingerling potatoes, French filet beans and fresh shell beans, and Roasted Channel Island Fish, accompanied by Ruby Red Roasted Beet Salad with Arugula. Dessert: Stone fruit tart with apricot ice cream.
With produce from the farm and seafood from our coastal waters, we will focus on the subtle flavors and beautiful colors of Santa Barbara products. We will demonstrate and discuss cooking and presentation techniques.
Vegetarian Alfresco Summer Dinner with Karen Smith Warner
Monday July 26th 6-9 pm, Savoir Faire Catering Kitchen
Menu: Chilled Tomato Soup, Ricotta Torta with Herbs and Tomato Salad, Lentil Salad Vinaigrette, Farro Salad with Whole Lemon, Roasted Beets with Walnut Oil, Farm House Salad, Biscotti.
Summer is a wonderful time for easy outdoor dining at home or at a park. We will make healthy, colorful vegetarian fare perfect for picnics.
Summer Celebration Menu with Michele Molony
Wednesday August 11th 6-9 pm, Savoir Faire Catering Kitchen
Menu: A welcoming Cheese Gougere; a starter course of a simple Soup of Sweet Carrot served with Tartines of Fromage Blanc; a main course featuring locally-grown, organic Chicken in a Tarragon Pan Sauce and tiny squashes of all shapes sautéed with their flowers and new onion; a French dessert, Apricot Tarte Frangipane.
This French-inspired class will focus on the techniques driving the menu.
Market Dinner with Michele Molony
Wednesday August 18th 6-9 pm, Savoir Faire Catering Kitchen
Menu: Herbed Grissini, Golden Summer Vegetable Soup with Corn, Red Sweet Peppers Stuffed with Corn and Grape Tomatoes, roasted and served with gazpacho sauce, Spot Prawns with Tomato Confit, Haricots Verts and Fresh Shell Bean Ragout, Warm Nectarine Polenta Tart.
Maximize your enjoyment of our warm-weather market specialties. Tomatoes, corn, peaches and nectarines are exquisite in this season and carry the menu!
Summer Dinner at Shepherd Farms with Karen Smith Warner and Michele Molony
Friday August 20th 6-9 pm, Shepherd Farms
Menu: Rosemary Flatbreads, Olives Roasted with Citrus, Composed Salad of Heirloom Tomato, Avocado and Baby Greens with lemon vinaigrette, Brick-flattened Chicken with Sweet Thyme and Roasted Basil Tomato Sauce, Sauté of Fresh Shell Beans, Braised Channel Island Fish Collars with Tomato Confit, Lemon, Lavender and Almond Cakes with the farm’s summer berries.
Canning and Preserving: Focus on the Tomato! with Michele Molony
Saturday August 21st 10:30 am-1 pm, Savoir Faire Catering Kitchen
We will transform a tomato bumper crop into sauce as well as preserving whole tomatoes in their puree. We will also use one sweet summer fruit for preserves. The class will focus on tips and techniques for preserving safely. Lunch is provided.
Italian Summer Dinner with Karen Smith Warner
Monday August 23rd 6-9 pm, Savoir Faire Catering Kitchen
Menu: Basil Pesto, Grilled Chicken Breast, Braised Chicken Cacciatore, Salad of Wild Arugula, Summer Corn, Cherry Tomatoes, Blueberry-Blackberry Crumble
A simple, delicious menu based on the summer crop of tomatoes and basil. We will learn to make fresh basil pesto and talk about ways to store it for winter use. We will cut up a whole chicken, learn the basic technique to make fresh stock from the bones for soup and use the thighs and breast for a main course. Learn variations on simple fresh salads and different ways to combine them using several recipes.
Mexican Class: Mole with Karen Smith Warner
Saturday August 28th 10:30 am-1 pm, Savoir Faire Catering Kitchen
Menu: Mole Castro Dinner. Mole, the most exquisite and complicated of Mexican sauces, has over twenty ingredients. Mole is typically served as a sauce with chicken or turkey or as a sauce for tortilla or egg dishes. We will prepare mole and six primary base salsas or Mexican sauces and talk about difference ways to use them. Then sit down to enjoy a wonderful Mexican meal.
Registration for Classes at Shepherd Farms:
Register at http://shepherdfarmscsa.com/apply
Registration for Classes at Savoir Faire Catering Kitchen:
Registration: Sign up early, as class size is limited. For questions and location details, call (805) 963-9397. Pre-payment is required to reserve class space. Please make your check payable to the instructor of the class and mail it with the class form to Savoir Faire Catering, P.O. Box 4344, Santa Barbara, CA 93140. You will receive an e-mail confirmation.
Refund Policy: We understand that cancellations can occur. We are happy to give refunds in the form of class credit with a 48-hour cancellation notice via phone or e-mail. Or, if you cannot attend, send a friend or family member in your place.
Gift Certificates for cooking classes make great gifts for anyone wishing to learn new recipes or techniques, students who are just learning to cook for themselves, or newlyweds learning to cook for each other.