Need a little vegan inspiration? This hands-on class features a range of cooking techniques and recipes to ensure your plant-based diet is varied and full of flavor. Learn to adjust recipes that usually contain animal products without compromising on taste.

Chef Frances Wilson will help you to coax the best from the bay area's bounty of almost-summer produce, with tender corn, fresh favas, and tangy-sweet nectarines in starring roles. 

We're betting socca - the gluten-free chickpea flour crepe customizable in countless ways - will win its way onto your weeknight meal roster. Earthy, satisfying pozole with fresh corn and supergreen handmade pasta complete the menu, with a grand finale of irresistible lemony cake laden with juicy stone fruit. These recipes are easily modified to include your own favorite produce. 

After cooking, you'll sit down with your fellow students to enjoy the feast, with wines, beers and non-alcoholic drinks before you depart with new skills and ideas to use at home.

$145

Wedge Salad with Crispy Smoked Yuba and Pecans

Homemade Tofu with Cherry Tomatoes and Basil

Roast Sweet Potato, Cashew Curry and Forbidden Rice

Crêpes with Roasted Plums