Cooking Class: Rustic Native American Feast

In this exciting cooking class with Chef John, you’ll utilize a variety of ingredients to create unique, mind-blowing flavors. You’ll prepare mouth-watering squash blossoms filled with feta cheese, goat cheese and mint — then dipped in tempura batter and fried. You’ll make a wild weed salad that will shock your taste buds. For the main course, you’ll cook your choice of duck breast with cherry chutney, bison tri-tip or savory salmon prepared on Alderwood. And let’s not forget dessert: a classic chocolate chip cookie with a twist. 


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Fried Stuffed Squash Blossoms

Based on seasonal availability 

With feta or goat cheese, mint and herbs


Wild Green Salad 

Wild greens with pine nuts, amaranth and maple vinaigrette


Entrée

Choose one 

Duck breast with cherry chutney 

Bison tri-tip with dried mushroom pepito crust and jus

Planked salmon and blackberry sage sauce


Grains of the Americas

Wild rice, tri-color quinoa, Inca corn and dried cranberries


Summer Succotash 

Corn, beans, squash, sunflower seeds, mint and nettles


Prickly Pear Brûlée 

With a mesquite cacao nib cookie

  • Minimum Guests 2
  • Maximum Guests 8
  • Event Duration 3 hours
  • Activity Level
  • LabelsHealthy, Gourmet, Beginner, Californian, New American

Guest reviews for Chef John

Kevin L.

09 Mar 2020

Chef John was such an amazing host. We had a complication with our booking and Chef John helped us out and was able to work with us making our experience unforgettable. His cooking techniques and knowledge of Spanish food really set the tone for an experience we felt like brought us together even more. Highly recommend him! Great kitchen, great cook, fun times!

$ 95 Per person

all-inclusive: 3-hour class, meal and taxes.


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Meet your chef

Chef John
Chef John Verified chef

New chef


Chef John worked his way through the ranks of various restaurant kitchens before turning his focus toward America’s greatest food asset: its native plants. His emphasis for more than 10 years has been the ingredients indigenous to California. In his teachings, you’ll discover the history of the region’s edible vegetation and taste food in a whole new way, using ingredients foraged in Marin County.

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Event location: San Francisco

Chef’s Place

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