Locally Owned Since 1973

Open Daily to Everyone • 7am-10pm

 

Learn

Techniques and appreciation to expand your culinary world

 

Taste

Honest ingredients and earnest preparation

 

Enjoy

Food with vigor and passion

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2015
April
2nd, Thursday Taste & Enjoy!   6:00pm - 7:00pm
4th, Saturday The Art & Science of Cheesemaking: Alpine Cheeses   10:00am - 12:30pm
6th, Monday Pupusas and Arepas   6:30pm - 8:30pm
9th, Thursday Dosa Workshop   6:00pm - 8:30pm
11th, Saturday Domburi Rice Bowls   3:00pm - 5:00pm
13th, Monday Meatless Mondays - Bring a Friend for Free!   6:30pm - 8:30pm
14th, Tuesday Now You’re Cooking! with Elaine Corn   6:00pm - 9:00pm
16th, Thursday Exploring the Paleo Diet   6:30pm - 8:30pm
18th, Saturday Italian Wine Country Cuisine   2:00pm - 5:00pm
20th, Monday Vegetarian Thai   6:30pm - 8:30pm
21st, Tuesday Now You’re Cooking! with Elaine Corn   6:00pm - 9:00pm
22nd, Wednesday The Doctor & the Chef: Balancing Blood Sugar   6:00pm - 8:30pm
23rd, Thursday Making Mead & Ricotta: Milk & Honey - Bring a Frie ...   6:00pm - 8:30pm
25th, Saturday Homemade Pasta Basics   3:00pm - 5:30pm
27th, Monday Creative Springtime Salads - Bring a Friend for Fr ...   6:30pm - 8:30pm
28th, Tuesday Now You’re Cooking! with Elaine Corn   6:00pm - 9:00pm
30th, Thursday All About Curries   6:00pm - 8:30pm
May
2nd, Saturday Vegan Wrapsody! - Bring a Friend for Free   10:00am - 12:00pm
4th, Monday Vegetarian Tamale Party!   6:00pm - 8:30pm
7th, Thursday Intro to Sourdough Bread Baking   6:00pm - 9:00pm
8th, Friday The Art of Filled Pasta   6:00pm - 8:30pm
12th, Tuesday The Vegan Indian Kitchen   6:00pm - 8:30pm
14th, Thursday Springtime in Italy: Discovering Italian Wines   6:30pm - 8:30pm
18th, Monday Homemade Chèvre   6:00pm - 8:30pm
19th, Tuesday Sensational Sushi   6:00pm - 8:30pm
20th, Wednesday The Doctor & the Chef: Digestive Health   6:00pm - 8:30pm
21st, Thursday Perfect Picnic   6:30pm - 8:30pm
23rd, Saturday French Macarons   9:00am - 12:00pm
26th, Tuesday Small Plates, Big Flavors   6:30pm - 8:30pm
28th, Thursday Vietnamese Flavors   6:30pm - 8:30pm
30th, Saturday Preserving the Harvest with Honey   9:00am - 11:30am
30th, Saturday The Farmer & the Chef with North Valley Chèvre   5:30pm - 8:00pm
June
1st, Monday Fermentation Basics   6:00pm - 8:30pm
4th, Thursday Summer Pies, Crisps, and Cobblers   6:00pm - 8:30pm
6th, Saturday Mushroom Gourmet   10:00am - 12:00pm
8th, Monday Lightened Up Taco Fiesta   6:30pm - 8:30pm
9th, Tuesday Dim Sum Workshop   6:30pm - 8:30pm
11th, Thursday Thai Flavors with Thai Basil Restaurant   6:30pm - 8:30pm
13th, Saturday Empanadas Workshop   10:00am - 12:30pm
15th, Monday The Raw Kitchen   6:30pm - 8:30pm
16th, Tuesday Indian Favorites   6:00pm - 8:30pm
18th, Thursday Sausage Making Workshop   6:00pm - 8:30pm
20th, Saturday Can-Do! Small Batch Canning   9:00am - 11:30am
20th, Saturday Wild Fermentation-Fermenting Seasonal Vegetables   2:00pm - 4:30pm
22nd, Monday Cooking with Sea Vegetables   6:30pm - 8:30pm
23rd, Tuesday Where There’s Smoke There’s Flavor   6:30pm - 8:30pm
25th, Thursday Pop-Up Dinner with The Roaming Spoon   6:00pm - 8:00pm
27th, Saturday Gnocchi Workshop   3:00pm - 5:30pm
29th, Monday Cooking for Vibrant Health   6:00pm - 8:30pm
30th, Tuesday Knife Skills   6:00pm - 8:30pm
July
1st, Wednesday Taste & Enjoy!   6:00pm - 7:00pm
2nd, Thursday Sensational Sushi   6:00pm - 8:30pm
6th, Monday Burgers Galore   6:30pm - 8:30pm
9th, Thursday Asian Grilling   6:30pm - 8:30pm
11th, Saturday Fresh Summer Fruit Pies   9:00am - 12:00pm
11th, Saturday The Whole Hog!   10:00am - 2:00pm

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On November 20 we changed our online payment system from Google Wallet to PayPal. Google has changed how they are processing payments and we can no longer use their service as we have in the past. Please be aware of this change, and we appologize for any inconvience this may cause you.


Cancellation Policy: Please call if you are unable to attend. Fee is non-refundable and classes are nontransferable with less than a 48-hour cancellation notice. We reserve the right to cancel classes with enrollment of eight students or less.

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