Couples in the Kitchen: Seasonal California Cuisine: Friday, June 9; 6:30-9:30pm; Chef Mat Wertlieb (Shattuck Ave)
- Duration : 3 Hours (approx.)
- Product code : PMPTM1
- Cucumber Gazpacho with fresh mint and Greek yogurt
- Brule’d figs, prosciutto ham, toasted pistachio, sherry mascarpone, wild arugula
- Fried green tomatoes, bacon vinaigrette, and peppery cress
- Grilled Mexican street corn, “Elote”, lime crèma and queso fresco
- Carne Asada Tacos, charred tomatillo salsa Verde, avocados, cilantro
In this class we will be taking advantage of possibly the most exciting season of the year in Northern California: summer! While Californians enjoy long seasons and more availability than most of the country all year long, the summer produce that will be the focus of this menu is at the peak of its seasonality. Join Chef Mat on a tour of what to cook with and why during this exciting time in our region.
Price listed in per individual, not per couple.
Growing up in a family full of chefs and kosher caterers in New Jersey, Mat Wertlieb has felt at home in a kitchen since childhood. He first fell in love with the unique culinary scene of the Bay Area while working an externship at One Market Restaurant in 2000. After graduating from the Culinary Institute of America, he spent a year and a half in Boston’s busiest restaurant, Grill 23, before the pull of Northern California’s food culture drew him back. He has worked for the past decade at some of the most successful restaurants in San Francisco and Berkeley, including Lark Creek Inn, Farallon, Lalimes, and Gather. Trips to Italy and Israel furthered his exposure and passion for the various cuisines of the world. Chef Mat now works part time at Gather restaurant when he is not teaching classes with the Kitchen on Fire team.
What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.
Class format: Each class begins with a lecture from the chefs on the theme and recipes for the class. After this introduction, students break up into smaller groups and begin cooking a recipe. Students will primarily work on this recipe for the hands-on portion of the class, while checking in and learning key points of the other recipes along the way. Students start the class with a prepared snack, and eat throughout the class as different dishes are completed. The main courses are often timed to be eaten together. They are welcome to eat as much as they’d like in class, but unfortunately our zoning permit does not allow students to take food home.
Wine and other Alcoholic Beverages: We whole-heartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class. Our friends at Vintage Berkeley wine shop on Vine Street will extend a 10% discount on any bottles you purchase for your class at Kitchen on Fire - just bring in this letter.
Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (firstname.lastname@example.org).
Kitchen on Fire