The City Kitchen

04/06/2017

Brighten up the day with this citrus and rainbow carrot salad: http://www.thecitykitchensf.com/recipe/2017/3/23/rainbow-carrot-citrus-salad-with-tumeric-vinaigrette

When winter is almost over and spring is on it's way, this dish is the perfect blend of the seasons as they change. The winter citrus season is coming to a close and spring is arriving with beautifully colored carrots.    Active Time: 1 hour Makes Serves 6 to 8 as a side dish Ingredien

06/30/2016

JULY COOKING CLASSES ARE HERE!
Tuesday, July 12th: Southern Summer
http://www.thecitykitchensf.com/custom-cooking-classes/southern-summer/

Wednesday, July 27th: SINGLES ONLY** Summer Hors d'Oeuvres
http://www.thecitykitchensf.com/custom-cooking-classes/singles-only-summer-hors-doeuvres-class/

**Please note that there are 10 spots for single men and 10 spots for single women. The class will learn how to make some really fun summer hors d'oeuvres and participants will mingle while eating and drinking. There will be no sit-down dinner at the end of this class, we want guests to meet as many people as possible. So, if you have a single friend or a few, sign up for this class. Even if there isn't a love match that night, meeting a few new friends never hurts. And, you never know who you'll meet through them...

04/26/2016

MAY COOKING CLASSES ARE HERE!
Friday, May 6th: San Francisco Classics
http://www.thecitykitchensf.com/custom-cooking-classes/san-francisco-classics/

San Francisco Classics 7:00pm - 10:30pm Friday, May 6th ~ First Course ~ Traditional Cioppino: Local Mussels, Clams, Monterey Bay Squid, Dungeness Crab and

12/21/2015

Chef Caroline Fey featured in the Wall Street Journal Business section for her work with Thrive Oil!

Alternative-fuel producers, undercut by cheap oil and regulatory delays, are retooling product lines to include bioproducts with high profit margins like cooking oil and ice cream made from algae.

09/24/2015

Dinner
* Shrimp & Spanish Chorizo Kebabs with Romesco Dipping Sauce

* Flat Iron Steaks with Blistered Padron Peppers, Caramelized Red Onion, Feta and Chimichurri Sauce

* Rainbow Quinoa with Toasted Nuts & Seeds, Summer Squash, Blue Lake & Wax Beans, Toy Box Tomatoes and Oregano Dressing

* Three Potato Salad: Sweet Potato, Yukon Gold and Peruvian Purple Potato with Green Onions and Warm Bacon-Cider Vinaigrette

Dessert
* Mason Jar Cheesecakes with Fresh Strawberries and Almond Crumble

07/28/2015

~ First Course ~
Boccalone Prosciutto Wrapped Shrimp
Heirloom Tomato, Farro, and Wild Arugula Salad
Caperberries and Lemon-Olive Oil Dressing

~ Second Course ~
Grilled Mustard Crusted Thick-Cut Pork Chops
Cherry & Balsamic Chutney

Crispy Roasted Fingerling Potatoes
Dill & Shallot Butter

Sautéed Blue Lake Beans
Toasted Almonds and Fleur de Sel

~ Dessert ~
Vanilla Cheesecake Tart
Fresh Raspberries and Chocolate Cookie Crust

07/27/2015

First Course
* Seared Sea Scallops over Huitlacoche-Leek Fondue with Crispy Jamón Serrano & Sherry Vinegar Syrup

Second Course
* Watermelon, Cucumber & Toy Box Tomato Salad with Crumbled Queso, Pepitas, Cilantro & Tequila-Lime Vinaigrette

Third Course
* Mesquite Smoked Pork Tenderloin al Pastor with Roasted Poblano-Caramelized Onion Relish
* Fresh Corn, Scallion & Manchego Grits

Dessert
* Individual Mexican Chocolate Cakes with Kahlua Whipped Cream & Candied Orange Peel

04/24/2015

SPECIAL CINCO DE MAYO CLASS w/ TEQUILA TASTING!

Tuesday, May 5th:
https://secure.sosh.com/san-francisco/marketplace/cinco-de-mayo-cooking-class-tequila-pairings/m/KCws/

The City Kitchen (The Mission) Tuesday, May 5 7:00PM

04/02/2015

APRIL COOKING CLASSES ARE HERE!

Thursday, April 9th: Springtime in Paris
http://www.thecitykitchensf.com/custom-cooking-classes/springtime-in-paris/

Friday, April 24th: Spring in Greece
http://www.thecitykitchensf.com/custom-cooking-classes/spring-in-greece/

Public Cooking Classes are offered each month at Cookhouse in North Beach. At each class a group of 16 strangers are instructed on how to prepare a 5-cours

03/27/2015

~ First Course ~
Smoked Haddock, Scallop & Mussel Chowder
Bacon, New Potatoes, Carrots, Leeks, Seaweed and Thyme

GUINNESS BLONDE

Spring Greens
Pickled Apple, Roasted Shallots, Chicken Liver Crostini and Whole Grain Mustard Vinaigrette

GUINNESS 1759

~ Second Course ~
Beer Braised Beef Cheeks
Creamed Pearl Barley, Crispy Sunchokes, Local Mushrooms and Roasted Bone Marrow

Purple Cabbage
Apple Cider and Caraway

GUINNESS FOREIGN EXTRA

~ Dessert ~
Guinness Stout Cake
Roasted Pear, Toasted Oat Crumble, Spiced Jameson Caramel, Vanilla Bean Ice Cream

GUINNESS EXTRA STOUT

09/04/2014

~ First Course ~
Ahi Tuna, Wild Salmon and Kampachi Sashimi with Tempura Fried Jalapenos, Citrus Segments, Avocado, Yuzu Ponzu and Edible Blossoms

Summer Greens with Heirloom Tomatoes, Shaved Daikon Radish, Shiso Leaves, Lotus Root Chips and Dijon Mustard-Miso Vinaigrette

~ Second Course ~
Tea Smoked Duck Breast with Plum & Ginger Chutney, Nori Dust and Micro Wasabi

Warm Soba Noodle Salad with Snap Peas, Shiitake Mushrooms, Sweet Corn and Edamame

~ Dessert ~
White Chocolate & Green Tea Panna Cotta with Strawberry Coulis, Fresh Berries and Black Sesame Tuile