CANCELLED per Mat: Cook Like a Restaurant Chef: Sat, July 8; 6:30-9:30pm; Chef Mat Wertlieb (Shattuck Ave)
- Duration : 3 Hours (approx.)
- Product code : P5QKBU
There are many things that distinguish meals at a restaurant from meals at home. The careful planning of courses, the high end ingredients, and the experienced techniques of professional cooks add polish to a meal. In this Intermediate class, you will discuss, learn, and cook a five-course menu that could appear in your favorite Bay Area restaurants. Come join Chef Mat as he shares secrets and foods that have excited him for over a decade in the most popular restaurants of Northern California.
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: Start your class with a lecture from the chefs about the theme’s tips & tricks. After this introduction, you will break up into teams of three or four people, and start cooking a recipe. Each team/station will make a different recipe, so the class as a whole prepares the menu in its entirety. You are encouraged to rotate from one station to another, but you won’t be able to make every dish. We will start the class with a prepared snack, and eat together what we have cooked at the end of the class. You are welcome to eat as much as you’d like in class, but unfortunately Kitchen on Fire’s 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