The Civic Kitchen S.F.

is coming back to our kitchen. 🇫🇷✨

Next Tuesday, April 22, Le Cordon Bleu Paris joins us for an exclusive behind-the-scenes culinary experience — featuring live demos, chef talks, and a peek into what it’s like to train at the world-famous culinary school.

Get ready for two incredible sessions:
• Cuisine (12 PM): Halibut with Courgette, Beurre Blanc, and Chive Oil.
• Pastry (3 PM): Dark Chocolate Tart with Banana Ice Cream and Salted Caramel.

And the best part?
Le Cordon Bleu has gifted us 5 complimentary tickets for Cuisine and 5 complimentary tickets for Pastry specifically for our community.

Want to join us? Comment “Oui, Chef!” and tell us if you're Team Savory or Team Sweet.

We'll DM you details — first come, first served. 🥐💙

Sauce Lab I 🧪👨🏼‍🍳🤌🏻
SUN | APR 19, 2026 | 1–5P PT
TEACHER DAVID GROFF

In this hands-on class, you’ll work in teams to practice sauce making, then incorporate those sauces into delicious dishes along the way. Together, we’ll prepare vinaigrettes, hollandaise, béchamel, tomato, velouté, mayonnaise, and caramel, while learning the techniques that make them work every time. Once you understand these building blocks, you open the door to countless "petites" sauces (variations) that can elevate your everyday cooking.

After cooking, we’ll gather around the table to enjoy our creations with a glass or two of wine or a non-alcoholic beverage, finishing the evening with DIY caramel ice cream sundaes.

Porchetta Made Easy 🍖

SAT | APR 11, 2026 | 3–7P PT
TEACHER VIOLA BUITONI

LET’S TALK PORCHETTA. In Umbria, Viola Buitoni’s home region, porchetta is a religion. Everyone has their favorite Wednesday butcher-made porchetta or Saturday roadside truck porchetta sandwich. But in the absence of an oven large enough to accommodate a whole pig, how do Umbrians get their fix the rest of the week? Join Chef Viola to find out!

In this hands-on class, you will learn how to prepare porchetta in home oven-friendly sizes, and how to apply its flavor profile to other roasts. Viola will instruct you in choosing the appropriate cuts of meat, which details should be specified with your butcher, and how to time the preparation of your meal. We’ll make Porchetta Classica, as well as porchetta-inspired Pollo (chicken) and Coniglio (rabbit) to demonstrate the versatility of this fantastic flavor combination. Link in bio!

🍰🍪🥧👨🏼‍🍳 returns with our advanced baking series.

Sign up for the entire 4-class series, or choose the sessions that suit you best.

We’ll explore the topics covered in our basic course: dough making, expertly-whipped meringue and buttercream, creamy delights, and captivating cakes.

We’ll build on the same core concepts and skills, adding advanced techniques and an entirely new collection of recipes.

In this course, you will learn to make Puff Pastry and Brioche from scratch, familiarize yourself with French pâtisserie classics like Crème Brûlée and Macarons, and raise your Cake Making and decorating to new heights (pun absolutely intended!).

This course meets on four Thursday evenings in April. We’ll bake, bake, bake as you hone your kitchen skills. A hearty supper is served during class and, as each session ends, we’ll sample and discuss our sweet creations, often with leftovers to take home.

Prime Cuts: Spring Lamb 🥩

THIS THURSDAY | MAR 26, 2026 | 6–10P PT

Spring holidays and gatherings are approaching, fortuitously accompanied by a star of the season’s festive tables: spring lamb.

Spend an evening with DAVID GROFF as he takes a nose-to-tail approach to cooking with this precious ingredient. He will teach you about the various butcher cuts of lamb, and show you how to prepare each one—from the easily overlooked to the highly coveted—to its best advantage. Working in teams, you’ll pair each cut with a distinct cultural approach, from bright, herb-forward Greek Lamb Rib Chops to slow-cooked, tender French Navarin Printanier to boldly spiced Turkish Lamb Köfte. Along the way, you’ll see how technique, seasoning, and cut choice contribute to each final dish. Link in bio!

🇫🇷✨ French Patisserie
SUN | MAR 22, 2026 | 1–5P PT

Explore the sweet side of France with KARA NIELSEN. This tempting tour features two French cakes, as well as two classic patisserie desserts made with crisp & flaky puff pastry. Kara will share tips and tricks throughout to help boost your baking knowledge and skills to the next level.

Learn to work with top-quality store-bought puff pastry like a pro, making caramelized apple Tarte Tatin and Pithivier, with its signature intricate spiral decoration, filled with homemade frangipane (another essential of the French pastry canon). Then, you and your classmates will move on to cake making, yielding fabulous Financier, with fragrant browned butter and toasted almonds, and Moelleux au Chocolat, the timeless molten-in-the-middle chocolate cake.

We’ll share snacks and beverages throughout, and end with a generous tasting of the desserts made during class.

🇮🇳✨ India: Off the Beaten Path
THU | MAR 19, 2026 | 6–10P PT

MEGHNA AGARWAL returns with a new menu of vegetarian Indian dishes from off the beaten path. Stuffed, simmered, and fried, these are beloved classics of the Indian home kitchen you’re unlikely to find in restaurants.
Sip on the cool, refreshing, immunity boosting mango elixir, Aam Panna as Stuffed Mini Eggplants braise on the stoves, along with the fragrant sauce for Lauki Kofta to pair with its crisp-tender dumplings.

You’ll learn to coil and cook handmade Parathas and fry crispy chickpea-dusted Okra with Carom Seeds. Chilled Carrot Raita will tame the spice.

You and your teammates will join Meghna at the table for a class-ending dinner of all you have cooked together, along with an array of select wines, ice-cold beers, and non-alcoholic beverages.

St. Patrick’s Supper (with Beer Pairings) ☘️🍺

TUE | MAR 17, 2026 | 6–10P PT

IRELAND has long been renowned for its fresh fish, dairy, and meat...but not always for its cuisine. How times have changed! These days, Irish foodways are enjoying a renaissance as modern cooks reimagine the use of traditional ingredients in vibrant new dishes.

Frances Wilson’s menu showcases the best of her homeland. This year, by popular demand, she nods to American tradition and shares her mother’s secret recipe for Homemade Corned Beef. This classic stars as the hearty centerpiece of our meal, along with Frances’ non-traditional but very delicious Braised Hispi Cabbage, and Coddled Potatoes (the requisite potato dish).

You’ll sit down with your fellow revelers to a splendid meal with beer (naturally!) and wine pairings, as we raise our glasses in tribute to a stylish St. Patrick’s Day. Sláinte!

March at The Civic Kitchen 🌷🧑‍🍳
Spring is almost here, and our kitchen is blooming with new flavors! Link in bio!

Gluten Free Sourdough Bread (2-Session Online Workshop) SWIPE FOR DETAILS ✨🍞

2 SESSION WORKSHOP
CLASS 1 | SAT | MAR 14, 2026 |9:30–11:30A PT

CLASS 2 | SUN | MAR 15, 2026 |9:30–10:30A PT