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Donate & Get First Dibs!

...because everyone deserves to pickle.

UKSF has never turned anyone away for lack of funds.  Your donation - in whatever amount - will help ensure we keep up this noble tradition.  And with a minimum $10 donation, you'll get the exclusive chance to sign up for classes before the general public, for all of 2011.  
Click here to check out our appeal. 

Welcome to Urban Kitchen SF

Urban Kitchen SF hosts affordable, single-purpose classes and workshops themed around the DIY Slow Food concept. Classes incorporate hands-on learning with instruction by area experts. 

 Interested? Join our mailing list, like us on Facebook, follow us on Twitter, or check out our classes below!


Urban Kitchen SF's Last Two Classes of 2011
We've held our last two classes for the year, but make sure to look out for details about our upcoming Happy Hour!


Italian cheese maestro, Arcangelo "Lino" Esposito of Belfiore Cheese in Berkeley led our sold out fall cheese workshop. He taught participants the secrets of making ricotta and led them in pulling mozzarella from curd. As a special bonus, he demonstrated how to make curd from milk. 

His friend, Chef Rudy from C'era Una Volta in Alameda, prepared the fresh mozzarella and two different types of ricotta for everyone to taste. The class left with the mozzarella they pulled, recipes for ricotta and mozzarella, and fresh curd to practice on at home. 

Check out pictures from the class here.



Dave the Butcher returned for this first ever UKSF pork butchery class and brought half a pig with him, including the head! He started off with a short discussion about pork butchery and its different cuts. He also demystified questions such as why pork butt doesn't come from where'd you expect - it’s from the shoulder!  The class then all took turns breaking down the pig together. It was amazing seeing half of a pig slowly become recognizable pieces of meat that we’re all used to seeing in the store. Everyone took home a boning knife, the meat they butchered, and various suggestions for preparing their specific cuts.

Check out pictures from the class here.


Thanks to Everyone Who Came out to UKSF's First (official) Happy Hour!

We had a blast on Tuesday, May 24th, at Hog & Rocks. What a great showing... in attendance were friends and family (yes, we felt über loved) as well as prior workshop participants and past instructors.

We were overwhelmed by your support, and by the generosity of the proprietors of Hog & Rocks, who donated some amazing oysters, cured ham and finger foods!  Thanks as well to the delicious signature drinks created for UKSF by Scott Beattie, using ingredients from one of our favorite instructors - Happy Girl Kitchen.

Thanks again, we can't wait 'til the next one!


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