What comes to mind when someone says “tofu”? For many people it is a bland, pale block that is supposedly good for you and definitely tastes like it. Tofu needs a new spokesperson. 

Marie has been a tofu lover for ages. When she became a vegetarian in high school, she dutifully did what she thought vegetarians were supposed to do: eat their weight in soybean curd. From the beginning, she considered herself to be a tofu activist and remembers giving her friend’s skeptical, Midwestern father a slice of marinated tofu. His reaction surprised her. He LOVED it and requested it often. He once held up a marinated tofu sandwich and told his neighbor that “this is a man’s meal”. 

Marie’s tofu appreciation was further expanded when she moved to Korea. One thing that became apparent immediately was that tofu wasn’t considered a food only for the health conscious and plant based. In fact it seemed to be a favorite food for both middle-schoolers and adults alike.   

Tofu is incredibly versatile. Both with its applications and with how it can be flavored. Think about it: how many ingredients can go from sweet to savory applications without breaking a sweat?  In this class we will give tofu the star treatment by roasting, braising, marinating and beyond. 

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Fresh Soft Tofu 

Pureed: Seasonal Salad with Creamy Tahini Dressing 

Braised: Dubu Jorim - Braised Korean-style Tofu

Roasted: Crispy & Saucy Roasted Tofu

Pan-fried: Sesame & Panko Crusted Tofu Triangles

Pureed: Silken Tofu Chocolate Pudding

Welcome to the Unlocking Umami series! In each of these three classes (Mushrooms, Miso & Koji, and Sea Vegetables), we delve into the fifth taste through a curated selection of recipes and ingredient tastings designed to deepen your understanding of umami. You'll learn methods to maximize and enhance umami flavors and discover umami’s relationship with the other four tastes. To get the most out of this series we recommend signing up for all 3 but they can also be purchased a la carte. 

Miso is a magic wand. Its umami-rich, salty profile plays well in both savory and sweet dishes. While miso is most often associated with Japanese-style broth, its versatility extends far beyond. The secret behind miso’s magic is koji, a grain, usually rice, inoculated with the fungus Aspergillus oryzae, traditionally used to make sake, shoyu, and, of course, miso. 

Inspired by students who wonder what to do with a big container of miso after making soup, Marie developed this class to inspire you to use miso in non-traditional ways. Get ready to have your mind blown with an impossibly simple and staggeringly delicious recipe for roasted vegetables. Turn a beloved childhood treat into a sophisticated and nuanced bite. And while Marie would never suggest that you use only one salad dressing recipe (heaven forbid!), she does feel confident that this one will grace your table frequently. 

While the focus of this class is on miso and koji, we will also explore and taste other vegan and vegetarian umami-rich ingredients, further broadening your umami repertoire.

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• Umami Popcorn (Recipe Only)

• Miso Bagna Cauda

• Ultimate, All-Star, Blue Ribbon Winning Roasted Vegetables with Chickpeas and Fresh Herbs

• Tomato Miso and Scallion Gratin

• Salad with One Salad Dressing to Rule Them All

• Upgraded Childhood Peanut Butter Cups

Welcome to the Unlocking Umami series! In each of these three classes (Mushrooms, Miso & Koji, and Sea Vegetables), we delve into the fifth taste through a curated selection of recipes and ingredient tastings designed to deepen your understanding of umami. You'll learn methods to maximize and enhance umami flavors and discover umami’s relationship with the other four tastes. To get the most out of this series we recommend signing up for all 3 but they can also be purchased a la carte. 

Mushrooms can be a divisive ingredient. There are camps of people who adore them, always have them in their refrigerator and even grow them in their homes! Then there are people for whom mushrooms are a meal deal breaker. While Marie is firmly in the first camp she used to be in the latter. This should surprise no one since her first experiences with mushrooms included gummy, canned white buttons in casseroles and insipid, raw criminis on salad bars. How is anyone supposed to love mushrooms in these circumstances? 

Good news! Through travels and experimentation she has learned the error of her previous ways and is eager to shepherd you through the mushroom world. Devalue these fungal friends no more with the 5 savory and adventurous recipes developed specifically to please both the mushroom-curious and the established mycophiles. Marie will teach you easy and clear methods for cooking mushrooms to maximize their inherent umami flavors and how to get the best textures. While the focus of this class is on mushrooms, we will also explore and taste other vegan and vegetarian umami-rich ingredients, further broadening your umami repertoire.    

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• Brothy Beans with Faux Beef Broth 

• Porcini Pecan Pate 

• Mixed Mushroom Miso Toasts

• Shiitake Bacon with a Seasonal Salad

• Kimchi Roasted Brassicas, Mushrooms & Burrata

• Sweet & Savory Mushroom & Cheese Shortbread

What comes to mind when someone says “tofu”? For many people it is a bland, pale block that is supposedly good for you and definitely tastes like it. Tofu needs a new spokesperson. 

Marie has been a tofu lover for ages. When she became a vegetarian in high school, she dutifully did what she thought vegetarians were supposed to do: eat their weight in soybean curd. From the beginning, she considered herself to be a tofu activist and remembers giving her friend’s skeptical, Midwestern father a slice of marinated tofu. His reaction surprised her. He LOVED it and requested it often. He once held up a marinated tofu sandwich and told his neighbor that “this is a man’s meal”. 

Marie’s tofu appreciation was further expanded when she moved to Korea. One thing that became apparent immediately was that tofu wasn’t considered a food only for the health conscious and plant based. In fact it seemed to be a favorite food for both middle-schoolers and adults alike.   

Tofu is incredibly versatile. Both with its applications and with how it can be flavored. Think about it: how many ingredients can go from sweet to savory applications without breaking a sweat?  In this class we will give tofu the star treatment by roasting, braising, marinating and beyond. 

MENU

Fresh Soft Tofu 

Pureed: Seasonal Salad with Creamy Tahini Dressing 

Braised: Dubu Jorim - Braised Korean-style Tofu

Roasted: Crispy & Saucy Roasted Tofu

Pan-fried: Sesame & Panko Crusted Tofu Triangles

Pureed: Silken Tofu Chocolate Mousse 

Welcome to Marie’s latest and greatest series: High Voltage Vegetables: Late Summer Edition! We are going to make full-flavored, no holds barred vegetable dishes and it will rule.

Late summer is an exceptional time to be in the Bay Area, as we finally experience a proper summer and can finally indulge in recipes that our friends in other parts of the USA have been savoring. Our farmer's markets shine brightly during this season, offering a bountiful array of succulent tomatoes, crunchy cucumbers, and an abundance of other vibrant produce.

In truth, this class is gilding the lily. Nothing needs to be done to those perfect summer tomatoes but including them in the ridiculously easy Late Summer Stone Fruit Gazpacho or in the re-imagined classic, EBLT (Eggplant Bacon, Lettuce & Tomato) salad is never a wrong move.

You'll discover tips and tricks on how to tame the bitterness of eggplant and unlock its true potential. Additionally, Marie will reveal a simple trick to de-slime okra, an underrated gem from West Africa. Prepare to be converted to the church of okra.

Please join us as we celebrate the essence of summer by making recipes that showcase the brilliance of this season's produce, elevating them to new heights.

MENU

• Late Summer Stone Fruit Gazpacho 

• EBLT (Eggplant Bacon, Lettuce & Tomato) Salad

• Cucumber Burrata Salad with Gochujang Seeded Brittle

• Oven Roasted Okra Fries

• Sweet Corn Panna Cotta with Star Anise Roasted Pecans

What comes to mind when someone says “tofu”? For many people it is a bland, pale block that is supposedly good for you and definitely tastes like it. Tofu needs a new spokesperson. 

Marie has been a tofu lover for ages. When she became a vegetarian in high school, she dutifully did what she thought vegetarians were supposed to do: eat their weight in soybean curd. From the beginning, she considered herself to be a tofu activist and remembers giving her friend’s skeptical, Midwestern father a slice of marinated tofu. His reaction surprised her. He LOVED it and requested it often. He once held up a marinated tofu sandwich and told his neighbor that “this is a man’s meal”. 

Marie’s tofu appreciation was further expanded when she moved to Korea. One thing that became apparent immediately was that tofu wasn’t considered a food only for the health conscious and plant based. In fact it seemed to be a favorite food for both middle-schoolers and adults alike.   

Tofu is incredibly versatile. Both with its applications and with how it can be flavored. Think about it: how many ingredients can go from sweet to savory applications without breaking a sweat?  In this class we will give tofu the star treatment by roasting, braising, marinating and beyond. 

MENU

Fresh Soft Tofu 

Pureed: Seasonal Salad with Creamy Tahini Dressing 

Braised: Dubu Jorim - Braised Korean-style Tofu

Roasted: Crispy & Saucy Roasted Tofu

Pan-fried: Sesame & Panko Crusted Tofu Triangles

Pureed: Silken Tofu Chocolate Mousse 

Mushrooms can be a divisive ingredient. There are camps of people who adore them, always have them in their refrigerator and even grow them in their homes. Then there are people for whom mushrooms are a meal deal breaker. While Marie is firmly in the first camp she used to be in the latter. This should surprise no one since her initial experiences with mushrooms included gummy, canned white buttons in casseroles and insipid, raw criminis on salad bars. How is anyone supposed to love mushrooms in these circumstances?

Good news! Through travels and experimentation she has learned the error of her previous ways and is eager to shepherd you through the mushroom world. Devalue these fungal friends no more with the 5 savory and adventurous recipes developed specifically to please both the mushroom-curious and the established mycophiles. Marie will teach you easy and clear methods for cooking mushrooms to maximize their inherent umami flavors and how to get the best textures.

MENU

• Faux Beef Broth with Seasonal Greens

• Mixed Mushroom Miso Toasts

• Shiitake Bacon with a Seasonal Salad

• Warm Farro, Maitake & Fresh Herb Salad with Chili Yogurt Sauce

• Sweet and Savory Mushroom & Cheese Shortbread

Pie crusts can be intimidating. The threat of mushy, under-cooked undersides and the fear of rolling out concentric dough has kept many people from trying their hand at this pastry classic. Enter the galette. Galettes have all the flavor of pies but are far more low key. No blind baking and no tedious crust crimping. They are the pastry equivalent of the dinner guest who always knows what to say and gets along with everyone. 

Join us as we learn how to make beautiful and flaky crusts while saluting the season with fillings that feature the produce of early summer. 

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• Basic Galette Dough

• New Potatoes & Leek Pesto Galette

• Asparagus Galette with Lemon Chevre

• Balsamic Roasted Strawberry Galette with Pine Nuts & Tarragon Crème Fraîche served with Bi-Rite Creamery Vanilla Ice Cream

• Seasonal Salad

You know all those little side dishes that magically manifest on your table in Korean restaurants? You thought that you were only getting bibimbap and all of a sudden there are 3 different kinds of kimchi, a small platter of savory pancakes and sesame flecked braised vegetables. They are called banchan, which translates to “side dishes” in Korean. They are beloved accents and additions to all sorts of Korean meals at settings ranging from the very fancy to the cheap student hangout. 

They are also the subject of fierce debate and opinions. When Marie lived in Korea, she recalls instances where she and her friends went to specific restaurants, not for the main dish, but rather because the restaurant had an amazing zucchini pancake or that the braised eggplant was out of this world. Banchan can make or break a restaurant. 

Join us and learn how to create several typical types of banchan using ingredients that you likely already use and are easily sourced. 

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Blanched Spinach - Sigeumchi Namul - 시금치나물

Mung Bean & Kimchi Pancakes - Kimchi Bindeddeok - 김치 빈대떡

Steamed Egg Custard - Gyeranjjim - 계란찜

Soybean Paste Stew with Enoki Mushrooms - Dwenjang Jjigae - 된장찌개

Quick Cucumber Kimchi - Oi Kimchi - 오이 김치

Braised Sweet & Savory Potatoes - Gamja Jorim - 감자조림

Welcome to Marie’s latest and greatest series: High Voltage Vegetables: Spring Edition! We are going to make full-flavored, no holds barred vegetable dishes and it will rule. 

The produce of spring tends to be light, tender and green, green, green! In this class we balance that youthful Big Green Energy with mature, aged flavors like shio koji, preserved lemon, seaweed and, of course, miso.

With a little coaxing and the right preparations we will take these vegetables and transform them into dishes that you’ll be making and riffing on through the summer. Join and learn how to be a spring produce pro.

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• Herby Caesar Salad with Fresh Favas

• Primavera Minestrone with Dashi & Preserved Lemon

• Asparagus with Tahini Dressing and Pine Nut Dukkah

• Smashed New Potatoes with Shio Koji, Halloumi & Pea Greens

• Sweet & Savory Green Garlic & Miso Shortbread

Think of this series as learning how to play the culinary scales. Over the course of 3 weeks we are going to arm you with the skills, knowledge, and confidence to master the art of salt, sour, and umami. Through a combination of tasting seminars and hands-on cooking, we will zero in on these 3 key tastes and dive into their uses, their sources and the importance of knowing how and why to master them. 

For every exercise that we do in class, we will toggle one key ingredient and then taste. For example, we will taste and use different salty ingredients and learn how something as simple as roasted vegetables can change in character. With side by side tastings you will be able to discern the subtle differences (or not so subtle) that an ingredient brings to the table. 

No more blaming poorly written recipes or yourself. This series will help you to not only increase your dexterity in executing the latest recipes but also develop the expertise to navigate those inevitable kitchen mishaps. 

Day 1 is Wednesday, April 10th, 2024 from 6-9:30pm

• Tastings: different kinds of salts & salty ingredients

Day 2 is Wednesday, April 17th, 2024 from 6-9:30pm

• Tastings: different kinds of sour ingredients
    

Day 3 is Wednesday, April 24th, 2024 from 6-9:30pm

• Tastings: different kinds of umami ingredients

Mushrooms can be a divisive ingredient. There are camps of people who adore them, always have them in their refrigerator and even grow them in their homes. Then there are people for whom mushrooms are a meal deal breaker. While Marie is firmly in the first camp she used to be in the latter. This should surprise no one since her initial experiences with mushrooms included gummy, canned white buttons in casseroles and insipid, raw criminis on salad bars. How is anyone supposed to love mushrooms in these circumstances?

Good news! Through travels and experimentation she has learned the error of her previous ways and is eager to shepherd you through the mushroom world. Devalue these fungal friends no more with the 5 savory and adventurous recipes developed specifically to please both the mushroom-curious and the established mycophiles. Marie will teach you easy and clear methods for cooking mushrooms to maximize their inherent umami flavors and how to get the best textures.

MENU

• King Trumpet Cioppino

• Mixed Mushroom Miso Toasts

• Shiitake Bacon with a Seasonal Salad

• Warm Farro, Maitake & Fresh Herb Salad with Chili Yogurt Sauce

• Sweet and Savory Mushroom & Cheese Shortbread

Do you have a cast iron pan? You should have a cast iron pan. They are versatile, affordable and virtually indestructible. You can bequeath them to your great-grandchildren. This isn’t something the common non-stick pan can boast. 

Yet, cast iron can be intimidating. People may worry about the maintenance. Or they may only feel comfortable doing simple sautes in them. 

Time to broaden your repertoire! In this class Marie will show you how to take care of the pans, how to season them and considerations when using acidic foods. 

Bonus: every recipe will be made using both cast iron AND a different pan. This will allow you to really see the difference the cooking vessel makes.

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• Make Your Own Loaded Nachos

• Grilled Romaine with Miso Caesar Dressing

• Buttermilk Soda Scones

• Shortbread Two Ways: Preserved Lemon & Chocolate Walnut Rye

This class will inspire you to use staples of a South Indian pantry in ways beyond the classics. Perhaps you love going out to your neighborhood dosa shop and were inspired to go home and try your hand at sambar one time? Though fun, you realized it's easier to get takeout when the craving arises. Or perhaps you love your local Indian shop and bought spices and rice that are now languishing in the back of your cupboard?

What do you do with all of those seemingly specialty ingredients that may be collecting dust in your pantry and slowly fading in the back of your fridge? Join and learn what else can be created, all the tamarind, curry and sambar powders.

A keen traveler, Marie has recently returned from another trip to India. She is once again brimming with ideas on how to use the ethereal spices of India and hopes to share them with you too. 

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• Sambar Spiced Cauliflower Frittata

• Kale Salad with Curried Chickpea Croutons and Tamarind Vinaigrette

• Cardamom Jaggery Macaroons

When asked to describe Korean cuisine many Westerners invariably think of fiery kimchi and savory barbecue. Generally, the dishes seen on K-dramas are very intense and stimulating. However, there is another long-withstanding niche cuisine in Korea that is neither of these things; yet, it is just as delicious. 

Buddhist temple food, Sachal Eumsik, is nourishing but simple and not something you are supposed to crave. It should satisfy and rejuvenate but not strongly affect the balance of the mind. The ingredients are seasonal and wholesome and the resulting dishes are light and clean-tasting. Marie lived in South Korea for 4 years and loves sharing this lesser known aspect of Korean cuisine with others. Please join us for a thoughtful and replenishing meal and maybe a story or two from her temple stays.

Eating greens doesn’t mean trading health for flavor and pleasure. Deliciousness and well-being can and do co-exist. In this class we are turning cabbage into a superstar, chicories into celebrities and chard into royalty. 

With her signature flair for inventive but still approachable flavors, Marie will guide you through multiple leafy greens recipes that you will actually want to eat. Preparations that are straightforward to execute and will definitely make their way into your weekly rotation. Come hungry and get ready to start craving your daily dose of greens.
 

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• Mixed Chicories Panzanella

• Miso Butter Beans Stew with Cabbage

• Mixed Greens Savory Pancakes with Chimichurri

• Farro and Kale Salad with Pomegranate Molasses and Pecans

Marie spent many years in South Korea and considers it to be her second home. She loves the generous culture, the mountainous landscape and, of course, the food. She can think of no better way to showcase her appreciation for the cuisine than by sharing how to make The Land of the Morning Calm’s national dish: KIMCHI! 

The class will begin with a brief talk that will delve into the history of kimchi, nutrition information and different styles and ingredients to incorporate. We will talk about troubleshooting and give you not only a recipe but also discuss a general template to follow. This will better help you to improvise when you want to recreate the fermentation magic in your own kitchen. Participants will leave with a jar of their very own kimchi to take home.

To round out the class we will make either Kimchi Jeon (Kimchi Pancakes) or Kimchi Bokkembap (Kimchi Fried Rice).

My popular class series is getting an update: a sourdough crust! 

Pie crusts can be intimidating. The threat of mushy, under-cooked undersides and the fear of rolling out concentric dough has kept many people from trying their hand at this pastry classic. Enter the galette. Galettes have all the flavor of pies but are far more low key. No blind baking and no tedious crust crimping. They are the pastry equivalent of the dinner guest who always knows what to say and gets along with everyone. 

All galettes feature tantalizing flavor pairings that elevate the final products to be more than the sum of their parts. You will learn how to make beautiful and flaky crusts while saluting the season with fillings that feature the produce of winter.

Bonus: You are welcome to bring in your own container and take home some of Marie's sourdough starter. 

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• Basic Sourdough Galette Dough

• Mixed Mushroom & Kimchi Galette

• Shaved Root Vegetable Medley with Thyme & Gruyere Galette

• Citrus Galette with Chevre & Pistachios with Bi-Rite Creamery Vanilla Ice Cream

• Seasonal Salad

Welcome to Marie’s latest and greatest series: High Voltage Vegetables: Winter Edition! We are going to make full-flavored, no holds barred vegetable dishes and it will rule. Get ready to start craving collards, buying bags of chicories, and hoarding radishes!

You think that you don’t like Brussels sprouts? Think again once you’ve tasted the ultra-opulent (and ultra-simple!) Roasted Brussels Sprouts with Shiitakes, Grapes and Coffee Rub. Need some help jazzing up those hearty greens you virtuously bought and that are now glaring at you in the back of your crisper? Look no further than the cozy Tomato Braised Fennel & Winter Greens White Bean Stew. The craveable Winter Chicories Salad will be chock full of all those radicchio and endive you admire but pass over at the market. You will create a student favorite dressing that not only tames the greens’ bitterness but will also be your new favorite addition to any salad.

With a little coaxing and the right preparations we will take robust, sturdy vegetables and transform them into dishes that you’ll be making and riffing on until May. Join and learn how to be a winter produce pro.

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• Collard and Kimchi Gratin

• Roasted Brussels Sprouts with Shiitakes, Grapes and Coffee Rub

• Tomato Braised Fennel & Winter Greens White Bean Stew 

• Winter Chicories Salad with Radishes, Avocado & Shio Koji Dressing

• Flourless Rutabaga Brownies with Yuzu Icing

Having a few stellar sauce options in your back pocket can save a meal and a cook’s sanity. By preparing a few condiments, dressings and marinades at the start of the week, you are ensuring ease in the kitchen and pleasure at the dining table. 

In this class you will learn 5 very different sauces that you will return to again and again. Marie will also discuss and share ideas on how to maximize each one's reach. Everything from enhancing soups, to slowly braising a pot of humble beans, to roasting vegetables that were forgotten in the crisper. 

Please note that while the focus of the class is the sauces, we will make time for both a seasonal salad and roasting a few vegetables that will serve as vehicles for our class creations. 

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• Secret Weapon Tomato Sauce

• Salsa Verde

• Shio Koji Vinaigrette 

• Classic Aioli

• Miso Bagna Cauda

Marie spent many years in South Korea and considers it to be her second home. She loves the generous culture, the mountainous landscape and, of course, the food. South Koreanesque is a Korean ingredient focused class that features the flavors of The Land of the Morning Calm in ways that may be new to you.

You’ve likely had tomato soup before but have you had it infused with savory doenjang, Korea’s answer to miso? You may have heard of kimchi, which is quite popular and with good reason! Typically it’s eaten either raw or simmered in a stew. Roasting it is a game-changer. The kimchi flavor deepens and the sugars present begin to caramelize. We'll combine it with roasted mushrooms, Brussels sprouts and topped with fresh mozzarella and you have a dish that will be permanently on your meal rotation. Finally, for dessert we will take the classic American pairing of peanut butter and chocolate and infuse some sassiness in the form of the much beloved fermented chile sauce, gochujang, with added depth from sesame. 

If you love the flavors of Korea cuisine and wish to play with these iconic pantry staples, then this is the class for you!
 

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• Ssamjang & Scallion Roasted Chickpeas (recipe only)

• Tomato Soup with Rice Wine, Doenjang & Seaweed Chips

• Kimchi Roasted Brussels Sprouts, Mushrooms & Burrata

• Seasonal Salad with Gochugaru Vinaigrette & Gochujang Toasted Sesame Brittle

• Peanut Butter, Sesame & Gochujang Chocolate Cups

Mushrooms can be a divisive ingredient. There are camps of people who adore them, always have them in their refrigerator and even grow them in their homes! Then there are people for whom mushrooms are a meal deal breaker. While Marie is firmly in the first camp she used to be in the latter. This should surprise no one since her first experiences with mushrooms included gummy, canned white buttons in casseroles and insipid, raw criminis on salad bars. How is anyone supposed to love mushrooms in these circumstances? 

Good news! Through travels and experimentation she has learned the error of her previous ways and is eager to shepherd you through the mushroom world. Devalue these fungal friends no more with these three savory and adventurous recipes developed specifically to please both the mushroom-curious and the established mycophiles. Marie will teach you easy and clear methods for cooking mushrooms to maximize their inherent umami flavors and to achieve the best textures.

MENU

• King Trumpet Cioppino with Dashi

• Mustard Roasted Mushroom Medley & Root Vegetables

  Romaine and Radicchio Salad with Burrata & Shiitake Bacon

• Herb Roasted Mushroom Medley & Crème Fraîche Galette 

• Sweet & Savory King Trumpet & Cheese Shortbread

Welcome to Marie’s latest and greatest series: High Voltage Vegetables: Late Summer Edition! We are going to make full-flavored, no holds barred vegetable dishes and it will rule.

Late summer is an exceptional time to be in the Bay Area, as we finally experience a proper summer and can finally indulge in recipes that our friends in other parts of the USA have been savoring. Our farmer's markets shine brightly during this season, offering a bountiful array of succulent tomatoes, crunchy cucumbers, and an abundance of other vibrant produce.

In truth, this class is gilding the lily. Nothing needs to be done to those perfect summer tomatoes but including them in the ridiculously easy Late Summer Stone Fruit Gazpacho or in the re-imagined classic, EBLT (Eggplant Bacon, Lettuce & Tomato) salad is never a wrong move.

You'll discover tips and tricks on how to tame the bitterness of eggplant and unlock its true potential. Additionally, Marie will reveal a simple trick to de-slime okra, an underrated gem from West Africa. Prepare to be converted to the church of okra.

Please join us as we celebrate the essence of summer by making recipes that showcase the brilliance of this season's produce, elevating them to new heights.

MENU

• Late Summer Stone Fruit Gazpacho 

• EBLT (Eggplant Bacon, Lettuce & Tomato) Salad

• Cucumber Burrata Salad with Gochujang Seeded Brittle

• Oven Roasted Okra Fries

• Sweet Corn Panna Cotta with Star Anise Roasted Pecans

Are you tired of the same old salad routine? Stuck in a sauce slump? If you're looking to break free from bottled dressings and explore exciting ways to elevate your salads, then look no further! 

This class is a one-two punch: we bring you the best of both worlds—sauces and salads intertwined. While we present four seemingly simple recipes, they have the potential to make a myriad of combinations. Each dressing can be prepared separately and serves as a delightful complement not only to salads but also to a wide range of dishes like roasted vegetables, soups and beans, expanding your culinary repertoire.

Our focus is on easy to assemble sauces that utilize pantry staples as well as a few ingredients that may be new to you like multi-faceted shio koji, savory miso and zippy pomegranate molasses. Get ready to revolutionize your salads and beyond!

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• End of Summer Panzanella with Shio Koji Vinaigrette 

• Kale Salad with Fresh Herb Buttermilk Ranch Dressing & Chickpea Croutons

• Deconstructed Miso Caesar Salad

• French Lentil, Cherry Tomato & Herb Salad with Pomegranate Molasses Vinaigrette

Are you ready to conquer the world of pastry and create delicious galettes? Say goodbye to the intimidation of pie crusts and hello to the simplicity and charm of galettes. In our cooking classes in San Francisco, we'll teach you the timeless technique of making galettes, while embracing the creativity of Marie's summer-inspired fillings.

Pie crusts can be a daunting challenge, with concerns about under-cooked undersides and the struggle of rolling out perfectly concentric dough. But fear not! Galettes are here to save the day. They offer all the delightful flavors of pies but with a more relaxed and approachable vibe. No blind baking required, and no need for tedious crust crimping. Galettes are like the perfect dinner guest who effortlessly gets along with everyone.

MENU

• Basic Galette Dough

• Stone Fruit & Marzipan Galette

• Fennel & Peppers with Pesto Galette

Mushrooms can be a divisive ingredient. There are camps of people who adore them, always have them in their refrigerator and even grow them in their homes. Then there are people for whom mushrooms are a meal deal breaker. While Marie is firmly in the first camp she used to be in the latter. This should surprise no one since her initial experiences with mushrooms included gummy, canned white buttons in casseroles and insipid, raw criminis on salad bars. How is anyone supposed to love mushrooms in these circumstances?

Good news! Through travels and experimentation she has learned the error of her previous ways and is eager to shepherd you through the mushroom world. Devalue these fungal friends no more with these 5 adventurous recipes developed specifically to please both the mushroom-curious and the established mycophiles. Marie will teach you easy and clear methods for cooking mushrooms to maximize their inherent umami flavors and how to get the best textures.

MENU

• King Trumpet Cioppino

• Mixed Mushroom Miso Toasts

• Shiitake Bacon with a Seasonal Salad

• Warm Farro, Maitake & Herb Salad with Chili Yogurt Sauce

• Sweet and Savory Mushroom & Cheese Shortbread

Street food is one of the delights and joys of travel. Anyone who has been to South Korea knows that the land of BTS does not disappoint in this area. However, Korea isn’t the most vegetarian friendly country in the world. People who prefer a plant based diet may struggle to enjoy many dishes that seem vegetarian but, alas, are not. 

I spent many years in South Korea and considers it to be her second home. I love the generous culture, the mountainous landscape and, of course, the food. Join me as I teach you how to make my favorite street foods, all of which are 100% vegetarian and mostly vegan. You will learn a simple, protein rich pancake batter that will be your new favorite way to use up leftovers, how to create 2 kinds of dumpling fillings and 2 dipping sauces, as well as tips and tricks on how to turn all the recipes into healthier meals and snacks. 
 

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• Rice Cakes in a Spicy Sauce - Ddeokbokki - 떡볶이

• Mung Bean Pancakes - Bindaeddeok - 빈대떡

• Assorted Dumplings - Mandu - 만두 

• Sweetened Cinnamon & Peanut filled Pancake - Hoetddeok - 호떡

My popular class series is getting an update: a sourdough crust! 

Pie crusts can be intimidating. The threat of mushy, under-cooked undersides and the fear of rolling out concentric dough has kept many people from trying their hand at this pastry classic. Enter the galette. Galettes have all the flavor of pies but are far more low key. No blind baking and no tedious crust crimping. They are the pastry equivalent of the dinner guest who always knows what to say and gets along with everyone. 

Both galettes feature tantalizing flavor pairings that elevate the final products to be more than the sum of their parts. Tomatoes and basil are a mainstay classic but have you tried the trio of blackberries, peaches and ginger? Your palate is in for a treat. Join us as we learn how to make beautiful and flaky crusts while saluting the season with fillings that feature the produce of late summer.

Bonus: You are welcome to bring in your own container and take home some of my sourdough starter. 

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• Basic Sourdough Galette Dough

• Tomato & Fresh Basil Pesto Galette

• Roasted Tomatillo, Chile & Cotija Galette

• Blackberry, Ginger & Peach Galette, served with Bi-Rite Creamery Vanilla Ice Cream

• Seasonal Salad

Do you have a cast iron pan? You should have a cast iron pan. They are versatile, affordable and virtually indestructible. You can bequeath them to your great-grandchildren. This isn’t something the common non-stick pan can boast. 

Yet, cast iron can be intimidating. People may worry about the maintenance. Or they may only feel comfortable doing simple sautes in them. 

Time to broaden your repertoire! In this class Marie will show you how to take care of the pans, how to season them and considerations when using acidic foods. 

Bonus: every recipe will be made using both cast iron AND a different pan. This will allow you to really see the difference the cooking vessel makes.

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• Make Your Own Loaded Nachos with a variety of vegetarian toppings

• Grilled Romaine with Miso Caesar Dressing

• Buttermilk Soda Scones

• Stone Fruit Cornmeal Skillet Cake - served with Bi-Rite Creamery Ice Cream

Welcome to Marie’s latest and greatest series: High Voltage Vegetables: Spring Edition! We are going to make full-flavored, no holds barred vegetable dishes and it will rule. 

The produce of spring tends to be light, tender and green, green, green! In this class we balance that youthful Big Green Energy with mature, aged flavors like shio koji, preserved lemon, seaweed and, of course, miso.

With a little coaxing and the right preparations we will take these vegetables and transform them into dishes that you’ll be making and riffing on through the summer. Join and learn how to be a spring produce pro.

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• Herby Caesar Salad with Fresh Favas

• Primavera Minestrone with Dashi & Preserved Lemon

• Asparagus with Tahini Dressing and Pine Nut Dukkah

• Smashed New Potatoes with Shio Koji, Halloumi & Pea Greens

• Sweet & Savory Green Garlic & Miso Shortbread