Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Wednesdays)—Winter 2026 Series

Stock your pantry and freezer with basic ingredients for easy menu planning and prep. We’ll show how a simple chicken and pantry staples can produce enticing meals all week long.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook (Thursdays)—Winter 2026 Series

Stock your pantry and freezer with basic ingredients for easy menu planning and prep. We’ll show how a simple chicken and pantry staples can produce enticing meals all week long.

So You Want to Write a Cookbook?

Dianne Jacob, writing coach and award-winning author, will share insights into cookbook concept development, recipe writing, and how to craft a proposal to get you published.

Feasting with Friends

Part of the Learn to Cook More: Vegetable Forward Series

It’s the Learn to Cook More series finale, and we’re throwing a casual get-together! Learn to plan and host your own informal food gatherings. We’ll cook a feast created by you and your classmates.

Cooking with Tinned Fish

Join Barcelona-based tinned fish aficionado Camila Loew to make sublime snacks and meals using a variety of top-quality tinned fish.

Layer Cakes

Part of the Learn to Bake—Winter 2026 Series

What better finale for our Learn to Bake series than a good old-fashioned layer cake? Learn to mix, bake, fill, and frost for all of life’s special occasions.

Comfort—Braises & Beans

Part of the Learn to Cook (Wednesdays)—Winter 2026 Series

Winter months call for heartwarming dishes to nourish us through the new season. Learn to make comforting braises, hearty bean dishes, and satisfying main-course salads.

Comfort—Braises & Beans

Part of the Learn to Cook (Thursdays)—Winter 2026 Series

Winter months call for heartwarming dishes to nourish us through the new season. Learn to make comforting braises, hearty bean dishes, and satisfying main-course salads.

The Magic of Irpinia

Step off the beaten path of Italian cuisine and into the heart of Irpinia, as we make handmade pasta and more with visiting instructors Anita Di Pietro and Sarah Pompei.

Italian Valentine: Passion Red Menu

Celebrate Valentine’s day the Italian way, with Viola’s Passion Red Menu. We’ll cook up a meal worthy of this celebration of love. (Singletons welcome, btw!)

Knife Skills Basics

Civic Kitchen co-founder Jen Nurse will teach you to use, choose, and care for your knives, as we practice cutting techniques for more efficient and enjoyable home cooking.

Mardi Gras Sweets & Treats

Let the good times roll with the Sweets Professor Kara Nielsen in this delicious dive into the traditional sweets of New Orleans’ Carnival.

Breakfast All Day—All About Eggs

Part of the Learn to Cook (Wednesdays)—Winter 2026 Series

Learning to cook with the versatile egg leads to countless tempting meals. Join us as we poach, fry, boil, bake, soufflé, and scramble our way to egg expertise.

Breakfast All Day—All About Eggs

Part of the Learn to Cook (Thursdays)—Winter 2026 Series

Learning to cook with the versatile egg leads to countless tempting meals. Join us as we poach, fry, boil, bake, soufflé, and scramble our way to egg expertise.

Friday Night Pizza

Dough expert Michael Kalanty shares his techniques and recipes for making superb pizza at home.

Cozy Japanese Winter (Online)

Join chef Greg Dunmore of The Japanese Pantry online to make dashi, duck somen, and ramen-style eggs for a cozy January supper.

One Fish, Two Fish, Black Cod, Bluefish

Let David Groff, local fish advocate, educate and tempt you with an array of globally inspired recipes featuring our celebrated Bay Area black cod.

Jackie’s Weeknight Meals

Need help getting dinner on the table? Jackie Apple to the rescue! She will share cooking tips and a fresh collection of recipes to enliven your weeknight routine.

Knife Skills Basics

Civic Kitchen co-founder Jen Nurse will teach you to use, choose, and care for your knives, as we practice cutting techniques for more efficient and enjoyable home cooking.

Parsi Wedding Banquet

Peri Avari shares her passion for Parsi cuisine and culture with sumptuous curries and accompanying dishes fit for a Parsi wedding feast.

Cozy French Bistro

Join Jackie Apple to cook a cozy French-themed menu, with make-ahead strategies for entertaining friends—or simply wowing your family—at home with ease.

The Ultimate Fried Chicken (or Mushroom) Sandwich

Frances Wilson will teach you to craft the Ultimate Fried Chicken (or Mushroom) Sandwich. We’ll make everything from scratch—the fried chicken and shrooms, the condiments, the bun, the fun!

Chili Crab (& Friends)

Linda Tay Esposito leads a rollicking crab fest featuring Singaporean, Thai, and Vietnamese flavors, all showcasing our local fresh Dungeness crab!

Easter in Umbria

Discover the delights of an Umbrian Easter with our resident Italian instructor, Viola Buitoni, as your guide.

Gluten Free Sourdough Bread (2-Session Online Workshop)

Excellent homemade gluten free sourdough bread making is within your reach! Camila Loew will guide you through every step of the process she uses to bake bread in her own kitchen.

Japanese Breakfast

Practice your omelette rolling, dashi making, and fish grilling technique with chef Greg Dunmore in this seasonal salute to Japanese breakfast.

St. Patrick’s Supper (with Beer Pairings)

Step aside, plain old potatoes, corned beef, and cabbage! Celebrate St. Patrick’s Day in style with Frances’ updated versions of the classics from her native Ireland. With beer pairings, naturally.

Knife Skills Basics

Civic Kitchen co-founder Jen Nurse will teach you to use, choose, and care for your knives, as we practice cutting techniques for more efficient and enjoyable home cooking.

Learn to Cook—Spring 2026

Build a strong foundation for any culinary challenge thrown your way. Get ready to face the fundamentals—from sautéing to searing to steaming, we’ve got it covered in this six-week course!

Get Sharp!—Kitchen Confidence

Part of the Learn to Cook—Spring 2026 Series

Transform your home cooking in our Learn to Cook series: we’ll teach you to season food properly, read & follow (or ignore!) recipes, and vastly improve your knife skills.

From the Sea

Part of the Learn to Cook—Spring 2026 Series

Learn to select seafood and prepare it using a variety of techniques. We will also practice grain and vegetable cookery skills, with plenty of inspiration and recipes to expand your repertoire.

From Field & Garden

Part of the Learn to Cook—Spring 2026 Series

In this vegetable-focused class, we will work with a rainbow of seasonal produce—including varieties you may never have cooked with before—to make inviting, nourishing meals.

Taking Stock—Chicken & Leftovers

Part of the Learn to Cook—Spring 2026 Series

Stock your pantry and freezer with basic ingredients for easier menu planning. We’ll show you how a simple chicken and pantry staples can produce enticing meals all week long.

Comfort—Braises & Beans

Part of the Learn to Cook—Spring 2026 Series

Spring months call for heartwarming but lighter dishes to nourish us through the new season. Learn to make comforting braises, hearty bean dishes, and satisfying main-course salads.

Breakfast All Day—Eggs

Part of the Learn to Cook—Spring 2026 Series

Learning to cook with the versatile egg leads to countless tempting meals. Join us as we poach, fry, boil, bake, soufflé, and scramble our way to egg mastery.