Join me to celebrate liberté, égalité, and fraternité at her annual chic French feast.

This year’s celebration begins with assorted Petites Croustades, perfect little bites to whet the appetite. For an elegant first course, Tarte a L’oignon, a decadent puff pastry tart with Gruyère. For the main event, we’ll throw tradition to the winds (apologies to members of the Académie Universelle du Cassoulet) with Frances’ Summer "Cassoulet." With a nod to the mutton insisted on in Toulouse and the pork confit demanded in Castelnaudary, this lighter version of the classic will be délicieux. It will be accompanied by a Summer Vegetable Tian filled with the flavors of Provence.

We’ll celebrate both the blé noir of Brittany and the Mara des Bois of Périgord in a dessert reflecting the modern sensibilities of today’s Parisian dining scene: Buckwheat Chocolate Cake with Strawberry Buttermilk Ice Cream.

After cooking, we will share supper around the table, raising our glasses to new cooking skills and new cooking friends. Vive la France!

$185 per person

A delightful Easter menu featuring classic and new brunch favorites.

Our class will begin with a snack of Frances’ Slow-scrambled Eggs on crisp levain toast, with a Hibiscus Prosecco Fizz to kick things off right. Then you and your fellow cooks will dive into cooking perfectly Poached Eggs on Spring Hash with velvety homemade Hollandaise Sauce. We whip up Asparagus and Morel Soufflés (yes, you can!), make superb Scotch Eggs, bake Hot Crossed Buns, and round out the menu with a refreshing Citrus & Fennel Brunch Salad.

The techniques learned in class will serve you well in your home kitchen. Soon you’ll be poaching an egg for a not-sad salad lunch and whirring up Hollandaise to celebrate asparagus season in style. Our class will conclude as we raise our glasses in a toast to new skills and a beautiful Sunday brunch!

$185 PER PERSON

IRELAND HAS LONG BEEN RENOWNED for incredibly fresh fish, dairy and meat...but not necessarily its cuisine. How times have changed! These days, Irish foodways IRELAND has long been renowned for its fresh fish, dairy and meat...but not always for its cuisine. How times have changed! These days, Irish foodways are enjoying a renaissance as a new cadre of cooks reimagine the use of traditional ingredients in vibrant modern dishes.

Frances Wilson’s menu showcases the best of her native cuisine. At its center is are two main coarse options: Herb-crusted Venison Rack, making for a sustainably harvested Sunday roast, or Dublin Lawyer, a decadent seafood centerpiece. Accompaniments will include Champ (what’s that?...a hint, potatoes are involved) and charming Baby Carrots. Our meal will commence with a salad of Goat’s Curd with Salt-baked Beets and conclude with Elderflower & Gooseberry Fool for dessert.

You’ll sit down with your fellow revelers to a splendid meal with beer (naturally!) and wine pairings, as we raise our glasses in tribute to a stylish St. Patrick’s Day. Sláinte!

$185

Plant forward, veg-centric or just plain vegetarian—semantics aside, we’re opting for more non-meat-focused dishes on our menus, for both our own well-being and the health of the environment.

This class celebrates a wide and wondrous array of seasonal vegetables, introducing new flavor profiles along the way to shake up your everyday cooking routine. We’ll explore some fermentation techniques and teach you to incorporate more whole grains, nuts and seeds into your meals for a more sustainable diet. Class recipes are vegetarian with vegan options and will wow even the most dedicated of carnivores.

Our class will conclude with a generous shared meal of all we have cooked together, served with selected wines, beers and non-alcoholic beverages.

$185 PER PERSON

Menu | Recipes*

Spiced Lentil & Rye Croquettes
with Pea Shoots and Herbed Kefir

Stuffed Savoy Cabbage
in a Fragrant Broth

Wild Mushroom & Spelt Strudel
with Cured Lemon & Parsley Sauce

Spinach & Baby Potato Salad
with Black Garlic Vinaigrette

Konbu Dashi

* SUBJECT TO CHANGE

Want to entertain for the holidays, but daunted by the thought of cooking a big meal? Why not host a cocktail party? Whether you call them hors d’oeuvres, tapas, appetizers or canapés, bite-sized foods are a lighthearted and elegant way to accommodate a mix of dietary preferences. Much of the cooking can be done ahead, so you’ll actually enjoy the party, too.

We’ll greet you with bubbly Champagne Cocktails to get the party started. Frances will share favorites from her own diverse recipe collection, explaining the highlights and need-to-know aspects of each dish. The class will work in small teams to make everything from Spiced Chicken Skewers with creamy labneh and tart pomegranate to crispy puffed Pani Puri stuffed with potatoes and chickpeas. We’ll put a new spin on some classics, like Glazed Tofu Bites and Albondigas with Salsa Macha.

You will enjoy hearty appetizers and drinks throughout the class, sampling a continuous feast as each recipe is completed. We’ll explore lots of ways to plate & present so you can serve up your creations in grand style.

$185 per person

Glazed Tofu Bites with Ginger and Peanuts

Kimchi Dip topped with Chili Crisp

Pani Puri Stuffed with Potatoes and Chickpeas

Spiced Chicken Skewers with Labneh and Pomegranate

Albondigas with Salsa Macha

Devils on Horseback Pancetta-Wrapped Figs with Blue Cheese

Pumpernickel Toasts with Smoked Salmon, Horseradish Cream & Salmon Caviar

Bubbly Winter Cocktails
Champagne Cocktail | Prosecco al Balsamico | Candied Kumquat

* SUBJECT TO CHANGE

Join me to celebrate LIBERTÉ, ÉGALITÉ, AND FRATERNITÉwith a stylish French feast.

The celebration begins with amuses-bouches, lovely little bites to whet the appetite: fresh Radishes with Spiced Seeds, the superlative cheese dip called Cervelle de Canut, and traditional Panisse, chickpea flour fritters. Coquille St-Jacques make an elegant first course, and you won’t believe how easily the dish comes together! We’ll serve Slow-Roasted Duck Legs with summery grill-charred Peaches and Green Beans. And for the grand finale? Gâteau Paris-Brest is a show-off French dessert of the very best kind, with praline pastry creme in a ring of pâte à choux to evoke the bicycle wheels of the famous race for which it is named.

After the cooking concludes, we will share supper around the table, with selected wines and non-alcoholic beverages, raising our glasses to new cooking skills and new cooking friends. Vive la France!

Amuse Bouches
Radishes with Spiced Toasted Seeds | Cervelle de Canut (Fromage Blanc Cheese Spread) | Panisse

Classic Coquille St-Jacques
Scallops Gratiné

Slow-Roasted Duck Legs
with Grilled Peaches and Green Beans

Gâteau Paris-Brest
with Summer Berries

$175 per person

Join me at the Silverado Cooking School where we prepare a delicious lunch with the season’s best produce from the school’s own farm, Stone Tree Farm harvested and gathered that morning. The main protein is often sourced from fine local purveyors such as Five Dot Ranch, Fatted Calf and Monterey Fish Market. Fresh and simply delicious! The recipes will be one’s you will make again and again at home.

$175

Join me at the Silverado Cooking School where we prepare a delicious lunch with the season’s best produce from the school’s own farm, Stone Tree Farm harvested and gathered that morning. The main protein is often sourced from fine local purveyors such as Five Dot Ranch, Fatted Calf and Monterey Fish Market. Fresh and simply delicious! The recipes will be one’s you will make again and again at home.

$175

FISH AND SHELLFISH are among the healthiest and quickest proteins to cook, but many of us are anxious about the process. In this class, Frances Wilson will teach you all about seafood cookery, covering the basics and beyond.

Frances will discuss choosing and storing seafood, with an emphasis on sustainability. She will introduce various methods of cooking, guiding you in learning to sear, steam, roast, pan-fry and poach via a variety of recipes. She will share simple sauces with diverse flavor profiles that complement these wild foods. From Seared Tuna Bowls to Scallop Feuilleté, you’ll gain the knowledge you need to cook fish and shellfish well at home.

A glorious EASTER SUNDAY LUNCH! Inspired by meals enjoyed during my recent travels, our lunch will include very traditional Irish fare along with some more modern dishes.

The menu celebrates the wonderful spring produce newly appearing in our local markets. We’ll start with elegant Chilled Pea Soup with Morel Cream. For the main course, choose Roast Rack of Lamb with Baby Carrots and Turnips and Herb Crème Fraîche or holiday-worthy vegetarian Spring Green Pithivier, a savory take on the spiraled pastry classic (or sample them both). We’ll make pretty Pommes Anna, too. For dessert, Bittersweet Chocolate Roulade will be served with fresh spring berries.

After the cooking concludes, we will share lunch around the table, along with selected wines, beers, and non-alcoholic beverages, raising our glasses in a toast to new skills and a properly delicious Sunday Lunch!

$175 PER PERSON

Looking for some inspiration for Valentine’s Day but you don’t feel like cooking a huge elaborate meal?

Join us for a special Valentine’s Day hands-on cooking class and dinner for individuals, couples or small groups, where you will prepare and enjoy a seasonal three-course menu featuring fresh ingredients from our own farm, Stone Tree Farm. Together you’ll learn new techniques and helpful tips from a professional chef that will help you become more efficient and confident in the kitchen, while enjoying a night out. Every guest will take home a Silverado Cooking School apron and a set of recipes to continue the experience at home!

Menu:

Savory Profiteroles stuffed with Smoked Salmon, Capers & Dill

Spiced Cream of Fennel Soup, Roasted Apple

****

Choice of:

Lobster Wellington, Spinach and Mushrooms

Seared Duck Breast, Candied Kumquats, Green beans and Chanterelles

Risotto with Roasted Beets and Watercress

*****

Chocolate Soufflé, Cocoa Nib Cream

$175

Join Chef Frances as she guides you in a beautiful transformation of the season’s best produce to flavorful dishes you’ll want to make at home. Prepare together, a seasonal 3-course lunch with fresh ingredients from our farm, Stone Tree Farm harvested and gathered that morning. The main protein is often sourced from fine local purveyors such as Five Dot Ranch, Fatted Calf and Monterey Fish Market. Fresh and simply delicious!

$175

Sasha and Frances are here for all of your Thanksgiving Pie inspiration!

From the flaky and delicate crusts to the most delightful fillings, your pies are sure to impress this holiday season. Join us in the kitchen where you will choose a pie recipe that interests you most, to bake and take home. During your time in the kitchen you will have a chance to observe other pie recipes being made by the chefs and fellow students. While the pies are baking, you will be served a light lunch and then have a chance to taste all the pies and take your own one home.

Pie Options:

Pear Ginger Lattice Pie

Classic Pumpkin Pie

Pecan Pie with Candied Tangerines

Chocolate Cream Pie

Lunch Menu:

Roasted Pumpkin Soup with Harissa, Chick Pea and Herbed Yogurt

Persimmon and Pomegranate Salad with Garden Greens and Parmesan

$175.00

With grapevines exploding with vibrant colors of yellow, gold and red – it’s the perfect time to be in the Napa Valley! In this hands-on lunch class, we will make the most of all that the Valley has to offer. With fresh, seasonal produce from our own farm and amazing spices and products from the fine local purveyors just around corner, together we will create a fall lunch that is sure to please!

$175

FRANCES KNOWS HER WAY AROUND A FESTIVE MENU! In this hands-on cooking session, she will teach you to make splendid side dishes to enhance your holiday table. Along with recipes, Frances will share a game plan to help reduce the stress of hosting Thanksgiving (or any meal) while gracefully accommodating all manner of dietary preferences.

Something special elevates each dish—from cozy Sweet Potato Gratin with tangy goat cheese to Thai-curry-spiced Green Bean Casserole. Of course Frances will devote attention to some updated classics, like Cranberry Sauce Two Ways, Chestnut, Pancetta & Fennel Stuffing and Roast Vegetables with a tangy kick from pomegranate and harissa. Take a fresh look at salads, too, with Shaved Brussels Sprouts or Chicory Salad with a vinaigrette that cleverly repurposes some of your cranberry sauce.

Most of these recipes may be made in advance, ready to embellish or simply reheat on your feast day. Let Frances lead the way to a more flavorful and relaxed holiday meal!

As our session will conclude around the dining table, where we’ll sample all of the dishes made during class, accompanied by wine, beer and a selection of non-alcoholic beverages.

$170

Learn to make seasonal brunch favorites using farm-fresh eggs and seasonal produce from our own farm, Stone Tree Farm, paired with ingredients from the finest local purveyors in this hands-on class. You will learn about proper egg cookery and common breakfast breads or pastries, and you will take home delicious and easy-to-prepare brunch recipes, perfect for a simple brunch or a special occasion. When we are finished cooking, we’ll sit down together to enjoy the brunch we’ve just prepared along with a glass of sparkling wine* or sparkling cider!

Join Frances as she guides you in a beautiful transformation of the season’s best produce to flavorful dishes you’ll want to make at home. Prepare together, a seasonal 3-course lunch with fresh ingredients from our farm, Stone Tree Farm harvested and gathered that morning. The main protein is often sourced from fine local purveyors such as Five Dot Ranch, Fatted Calf and Monterey Fish Market. Fresh and simply delicious!

$175.00

Frances has cooked up another great Sunday lunch menu.

Our meal will start with a vegetarian version of Mulligatawny Soup, a classic beloved throughout the UK and Ireland. Next, we’ll make the star of our lunch: Coulibiac, with crisp frilly phyllo encasing herbed rice, salmon and spinach. We will also make a vegetarian version with the fall produce gracing our local market stalls. Coulibiac is an excellent special occasion dish, fancy enough for company but easily made ahead. No Sunday lunch is complete without dessert, and Baked Apples with Custard will be just right in early October.

After the cooking concludes, the class will share a leisurely lunch around the table, paired with beer, wine, or a selection of non-alcoholic beverages, raising our glasses in a toast to new skills and a properly delicious Sunday Lunch!

$170 PER PERSON

Join Frances Wilson for an epic FRIED CHICKEN SANDWICH adventure! In this in-person cooking class, she will teach you to make everything from scratch, from soft and tender Homemade Sandwich Buns to Bread & Butter Pickles to a variety of Sandwich Sauces & Toppings to slather on as you wish.

Frances will share her tips for great sandwich-worthy Fried Chicken. You’ll explore different options for choosing, brining, coating and cooking the chicken. Then we’ll put everything together, layering your customizable selection of ingredients to build the sandwich of your dreams. You’ll also learn shortcuts for building a superb sandwich when you don’t have time to make every component yourself (we’re realists)!

The class will conclude with a sandwich feast around our communal table, accompanied by ice-cold beer or your choice of selected wines and non-alcoholic beverages. Alternatively, you may also take your dreamy chicken sandwich(es) to-go if you wish.

Menu | Recipes*

Fried Chicken

Homemade Sandwich Rolls

Bread & Butter Pickles

Fried Chicken Sauces
Green Goddess | Smokin' Hot Chili Sauce| Crispy Buttermilk Slaw

* SUBJECT TO CHANGE

$160 PER PERSON

Join Frances as she guides you in a beautiful transformation of the season’s best produce to flavorful dishes you’ll want to make at home. Prepare together, a seasonal 3-course lunch with fresh ingredients from our farm, Stone Tree Farm harvested and gathered that morning. The main protein is often sourced from fine local purveyors such as Five Dot Ranch, Fatted Calf and Monterey Fish Market. Fresh and simply delicious!

$175.00

BUSY? NEVER FEAR! You still have time to cook something fresh and tantalizing. In this online session, Frances shares her formula for quick-cooking, customizable Shrimp and Corn Fritters with Spicy Kale Dipping Sauce.

Summer is here, and farmers market tables are piled high with sweet ears of corn. Frances will pair it with plump wild-caught shrimp to make crispy pan-fried fritters, sharing her master formula for fritters of all kinds. (If shrimp is not your thing, simply omit it and add more corn). Fritters make a special yet simply prepared supper. They are a great way to use up odds and ends from your fridge. Serve them with a refreshing side dish, like Frances’ Little Gem Salad. Creamy avocado, tangy lemon and crunchy greens are a perfect foil for the slightly decadent fritters.

Class will conclude with dinner on the table, and fritter knowledge that will serve you well for many meals to come!

$70 PER HOUSEHOLD