Sushi making seems like such a veiled art, deceptively simple magic. Every year, Mikiko Ando, executive sushi chef of Delica Sushi Bar, pulls back that secret curtain and hosts a series of three hands-on sushi masterclasses that explore various forms of rolls, nigiri, and sashimi and offer knife skills for cutting sashimi and other ingredients. There are five more sessions this year, beginning with a roll course at Delica on April 15 and continuing through June. The three-hour instructionals are $100.
Urban Kitchen SF flies the Slow Food flag through a practical palette of classes that focus on singular subjects. Sure, you might be able to filet a small fish after getting through with Delica's classes, but can you take down a whole beast? Urban Kitchen meat man Dave the Butcher is collaborating with CUESA on April 18 to show cooks how to break down an entire goat. The two-hour course begins at 5:30 p.m. in CUESA's outdoor teaching kitchen in the front of the Ferry Building. Participants will leave with their edible carvings, recipe ideas, and a shiny boning knife that they will pledge to only use for goat meat (or non-human flesh). Tickets are $93.
After you've mastered that animal, the poor mushrooms won't have a chance to hide from you, especially after you've absorbed some hunting and gathering tips at forageSF's next wild mushroom cooking class on April 21. Patrick Hamilton, a self-described "mycochef," should help you distinguish between which ones are ready to be cooked into something delicious and which will make you sick and trip out (but not in a good way). Never go hungry in the shroomy jungle again with the advice offered here for $50.