Duration

3 hours

Location:

This in-person class will be held in our Berkeley Kitchen - 1509 Shattuck Ave. Berkeley, CA 94709.

Summary

Learn to make delicious vegetarian dishes where vegetables are the star, not the supporting actors. Come join us for a cooking class that focuses on the season's flavorful and colorful offerings.

Menu

• Mixed Seasonal Greens with a Perfect Vinaigrette
• Grilled Vegetables with Chermoula Pine Nuts and Currants
• Moroccan Tagine with Eggplant, Tomatoes, Cauliflower, Preserved Lemons and Ras el Hanout
• Couscous, Brown Butter and Toasted Almonds
• Apricot Honey Tart

Class Format:

Each class will begin with a lecture from the chef about the day’s theme and recipes. After this introduction, the group will break up into smaller teams, and start working on the recipes in the class menu. A snack will be served at the beginning of class, and you will be eating the dishes you make at the end of class. You are welcome to eat as much as you’d like in class, though unfortunately, our zoning permit does not allow us to have students take food home.

Health and Safety:

• Masks are optional.
• COVID protocols are subject to change to reflect local and state mandates.

What to wear/bring to class:

• Closed-toed shoes are mandatory. High heels, open toed shoes, sandals, flip flops are NOT allowed in the kitchen.
• Shoulder-length hair or longer needs to be worn 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 aprons and all the tools you need for use during class.

Allergies:

Please take a look at the class menu. If you think you might be allergic to anything on the menu, please indicate it on your class registration and if you have a concern, get in touch and we can double check the ingredient list classes@kitchenonfire.com.

Wine and Beer:

We whole-heartedly invite class participants (who are 21 and older) to bring any wine or beer they would like to enjoy during class for personal consumption. Kitchen on Fire employees cannot open or serve beverages you bring into the kitchen. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class.
 

Chef's Bio

Terry’s world revolves around food. She believes in food as a way to create and build community with friends, family and beyond. Terry has worked in food for the past 35 years, from catering to private chef work to teaching cooking lessons to running large production kitchens feeding the food insecure.

As an avid traveler, Terry has enjoyed food from all over the world, from India to Turkey to Mexico. She has integrated these adventures into her recipe and menu design.

Terry’s love of food started with her first cookbook from her dad when she was 7 years old. After a stint cooking in hotels and pubs in Europe, Terry went to cooking school and started her catering career working with exclusive caterers back in Chicago.

Terry really loves teaching people how to cook and entertain. Classes could include making appetizers for entertaining, the basics of delicious vegan food or how to wow your friends with a Mediterranean feast! Terry’s classes, with humor and joy, include her extensive knowledge of food traditions, ingredient production and sourcing, and, of course, cooking techniques.

Happy Cooking!