There are two classes left in the free demonstration series presented by SF Chefs and CUESA at the Ferry Building. AQ pastry chef Maya Erickson leads a session on using herbs in desserts on July 20, and Fifth Floor executive chef David Bazirgan dives deep into basil on July 27. Both start at 11 a.m. and feature light sample tastes to bring the talks to life.
Learn All About Japanese Pickles With Matthew Amster-Burton and Karen Solomon
18 Reasons is presenting two weeks of classes dedicated to veggies starting next week, a series called Unsung: Elevating Vegetables in the Modern Home Kitchen. The July 22 edition focuses on using the potentially treacherous nettle and the underutilized daikon radish, while the July 29 class hones in on the too often wasted watermelon rind and hard-to-pronounce purslane. Each class starts at 6:30 p.m., costs $65, and is taught by 18 Reasons' program director Michelle McKenzie.
Personal chef Jen Knapp is leading a two-hour Cooking of Thailand demonstration at Tante Marie's Cooking School on July 24. On her menu is beef penang curry, spicy minced chicken salad with mint and toasted rice, and hot and sour shrimp soup. The class begins at 2 p.m. and costs $75.