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Chef Squaby

Learn how to make authentic German soft pretzels in this fun, hands-on class - taught inside the new Squabisch Bakery on Solano Ave. in Berkeley! (as featured on ABC7 LOCALish! https://abc7.com/squabisch-bakery-best-pretzels-in-berkeley-unique-german-food/11594102/)

You will learn it all :  from forming the pretzels (and other shapes) and dipping them in an alkaline solution to baking and eating them! A bit of German culture comes along with it.

Class is around 1 1/2 hours long.  Some beverages are provided but you are welcome to bring your own. Instruction ends around 7:15 but we usually hang out until 7:30-7:45 and eat pretzels afterwards. 

All ages welcome (7 years and up) and encouraged to attend!\
Class size is limited to 12 and often they fill up fast.

Berkeley

Standard

In-person Pretzel Class - German Soft Pretzels at Squabisch

Geoffrey Reed

Dungeness crab is an iconic highlight of our local Bay Area fishery.  This dinner will be a celebration of this flavorful bounty in a multi-course Japanese tasting menu. 

What to expect:
• This communal table of up to 30 is located at Sequoia Sake Brewery - the first and only producer of sake in San Francisco.
• Unique and local selection of sake including, Nama, Genshu, and Nigori will be available for purchase at the brewery with no outside alcohol allowed
• 15 min from downtown

*The menu is subject to change and no vegetarian or non-shellfish options are available.

Service Fee

San Francisco

Dungeness Crab Feast

Philip Gelb

Come and join the communal table of 12 as we pass around platters, of flavorful, colorful, spicy dishes from Jamaica and Trinidad! Come alone or with friends and make new friends in this very intimate setting. If you are new to these dinners, these take place in a loft in West Oakland, in a room where the kitchen and dining room are together, so you can watch all the dishes created in front of you. The chef is even the server so there is no alienation in this model of food production and service.

Oakland

Caribbean Vegan Family Style Feast

Hedonist in Moderation

How do you become skilled in the kitchen? Often it is a combination of time and effort. The road to becoming a better cook has several common pitfalls and one of the biggest ones is learning to correct and create flavors. 

Our muse for this class will be the humble, agreeable carrot. We will wield this vegetable in 3 different ways through specifically curated recipes that are aimed at honing your tastebuds.

Highlights will include:
- The importance of developing a vocabulary for describing foods beyond “good” and “bad”. 
- How to think about and weave in the 5 tastes
- The value of contrast in dishes

Menu
- Curried Carrot Soup with Yogurt and Pistachios
- Mustard Roasted Carrots and Mushrooms
- Carrot and Orange Salad with Chicories

Training Your Taste Buds: Building & Balancing Flavor

In this hands on cooking class, we will learn how to make tempeh from a variety of beans. Each attendee will be taking home inoculated packets of beans to incubte and ferment at home. In addition to making tempeh, we will make a couple of dishes with tempeh for a wonderful lunch after the class.

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In-person Pretzel Class - German Soft Pretzels at Squabisch

Dungeness Crab Feast

Caribbean Vegan Family Style Feast

Dungeness Crab Feast

Dungeness Crab Feast

Training Your Taste Buds: Building & Balancing Flavor

tempeh making workshop

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Experiences

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Livestream

In-Person

Free Experiences

Happening This Week

In-person Pretzel Class - German Soft Pretzels at Squabisch

Host Your First Experience

Discover New Experiences

Food

Beverages

Trips by Tastemade x Atlas Obscura

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Experience