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July 2014

SUPPER CLUB

Tuesday, July 1, 2014
6:30 pm - 8:30 pm
The registration is full.
 
Join us in our Event Center for an informative dinner demonstration designed to provide a sensory education on the features and benefits of the full line of Sub-Zero and Wolf products for those in the market to purchase who are currently working with a dealer sales person. Seasonal menus showcase sensational local ingredients with a variety of choices for all tastes and dietary needs.

COOKING WITH CONVECTION & STEAM: From Everyday to Gourmet
Featuring Wolf's Convection Steam Oven

Friday, July 11
12:00 pm - 1:30 pm
 
Elbow up to the counter for a lunch-time cooking demonstration featuring everything from how to get started in cooking healthy, quick meals in your new Wolf Convection Steam Oven, to making the most of each marvelous mode! Chef Rachelle Boucher will lead the class through the basics and beyond and equip all who attend with the skills and confidence to get cooking at home!
  • Seasonal and diverse menus for all dietary needs
  • Hands-on opportunities for those interested
  • Lunch and recipes provided
  • Bring your Use & Care Guide, if you are a CSO owner
  • Limit of 14 guests per class; Cost: $35

CELEBRATION SATURDAY: Eat Drink SF Prep Rally!

Saturday, July 26, 2014
9:30 am - 11:00 am
 
Seasonal themes, techniques and recipes brought to life in an interactive learning experience with Sub-Zero Refrigeration and Wolf Cooking Products.

Eat, Drink SF Prep Rally! Join us as we sharpen our knives and our skills in preparation for hosting San Francisco's epic foodie fest, Eat Drink SF, August 1st through 3rd at Fort Mason. Help us get geared up for the experience of working side-by-side with legendary chefs and tastemakers and get the inside scoop on this exciting event!

Date Night Couples Class with Parties That Cook!

Saturday, July 26
5:30 - 8:30 pm

Join Parties That Cook and whip up some romance with a steamy Date Night cooking class party. Heat up the kitchen with your partner as you help make a meal that's sure to be both delicious and memorable.

At this exciting hands-on cooking party, guests enjoy a lively interactive cooking demonstration. The lead chef will feature tips and tricks highlighting techniques applicable to the small plates!

Upbeat music sets the mood as guests break into teams and work together to prepare two recipes from the evening's small plates menu. As each recipe is completed, guests savor the "fruits" of their labor hot from the oven! Please bring a bottle of wine to share with the group.

July small plates menu:
  • Hearts of Romaine with Warm Cotija and Grilled Peaches
  • Little Fish Tacos in Jicama "Tortillas" with Summer Corn Salsa
  • Crispy Potato Skins with Creamed Greens and Bacon
  • Zucchini Pancakes with Feta, Capers and Minted Yogurt
  • Stone Fruit and Berry Crisps with Vanilla Bean Whipped Cream

Parties That Cook designs fresh seasonal menus for each event. Guests do not need cooking experience to attend. The price includes cooking instruction by professional chefs, a meal of gourmet appetizers made using the finest, freshest ingredients, copies of the recipes, and the camaraderie of cooking with new friends!

Do you have any dietary restrictions? Our menus are designed to include vegetarian dishes. Unfortunately, we cannot accommodate substitutions. Please contact Parties That Cook in advance of purchasing if you have questions about the menu. Please email Info@PartiesThatCook.com or call 415.441.3595.

Cancellation Policy: TICKETS ARE NON-REFUNDABLE. You may transfer to another class of equal or lesser value 14 days or more prior to the class. Under 14 days, if you are unable to attend, you may transfer your ticket to another name. Please notify us of any changes at Info@PartiesThatCook.com. NO REFUNDS.

August 2014

Eat, Drink SF! @ Fort Mason, SF

Friday - Sunday, August 1 - 3, 2014

SUPPER CLUB

Tuesday, August 5, 2014
6:30 pm - 8:30 pm
The registration is full.
 
Join us in our Event Center for an informative dinner demonstration designed to provide a sensory education on the features and benefits of the full line of Sub-Zero and Wolf products for those in the market to purchase who are currently working with a dealer sales person. Seasonal menus showcase sensational local ingredients with a variety of choices for all tastes and dietary needs.

COOKING WITH CONVECTION & STEAM: From Everyday to Gourmet
Featuring Wolf's Convection Steam Oven

Friday, August 15
12:00 pm - 1:30 pm
 
Elbow up to the counter for a lunch-time cooking demonstration featuring everything from how to get started in cooking healthy, quick meals in your new Wolf Convection Steam Oven, to making the most of each marvelous mode! Chef Rachelle Boucher will lead the class through the basics and beyond and equip all who attend with the skills and confidence to get cooking at home!
  • Seasonal and diverse menus for all dietary needs
  • Hands-on opportunities for those interested
  • Lunch and recipes provided
  • Bring your Use & Care Guide, if you are a CSO owner
  • Limit of 14 guests per class; Cost: $35

CELEBRATION SATURDAY

Saturday, August 23
9:30 am - 11:00 am
 
Seasonal themes, techniques and recipes brought to life in an interactive learning experience with Sub-Zero Refrigeration and Wolf Cooking Products.

Saving Summer Freezing, canning and dehydrating tips and techniques to preserve summer's bounty.

September 2014

Kitchen Design Contest Panel Forum Event

Thursday, September 4, 2014
6:30 pm - 8:30 pm
 

Add Your Voice to our KDC Design Forum!

Save the date to network and share experiences with industry colleagues. Follow up your Labor Day festivities with time to reconnect with other designers over a glass of wine and delicious nibbles. Together with a panel of experienced professionals, we will seek to answer the perennial question: Why Entering a Kitchen Design Contest is Worth Your Time. Stay tuned for details to follow.

Register for this event!

CELEBRATION SATURDAY

Saturday, September 6, 2014
9:30 am - 11:00 am
 
Seasonal themes, techniques and recipes brought to life in an interactive learning experience with Sub-Zero Refrigeration and Wolf Cooking Products.

Fall: for You. Fall in love with the season's best, from late summer produce to autumn harvest foods. Explore indoor grilling, broiling and slow roasting for family-friendly meals for all ages.

SUPPER CLUB

Tuesday, September 9, 2014
6:30 pm - 8:30 pm
 
Join us in our Event Center for an informative dinner demonstration designed to provide a sensory education on the features and benefits of the full line of Sub-Zero and Wolf products for those in the market to purchase who are currently working with a dealer sales person. Seasonal menus showcase sensational local ingredients with a variety of choices for all tastes and dietary needs.

COUNTER-INTUITIVE: Best of Fall 2014

Thursday, September 18, 2014
6:30 pm - 8:30 pm
 
Join us to gain a hands-on approach to crafting crowd-pleasing yet simple homemade meals featuring fresh, healthy ingredients sourced locally. In each class Chef Rachelle Boucher profiles new seasonal fresh produce that is not to be overlooked next time you walk the produce aisle. Join us for new ideas to take to the market and fresh inspiration for finished meals served at your own kitchen counter.
 
MENU PREVIEW: TBD
 
CLASS NOTES: What you need to know
  • Limit of 20 guests per class
  • Hands-on opportunities for those interested
  • Dinner and recipes provided
  • Wine and beer included
  • 21 and over

COOKING WITH CONVECTION & STEAM: From Everyday to Gourmet
Featuring Wolf's Convection Steam Oven

Friday, September 26
12:00 pm - 1:30 pm
 
Elbow up to the counter for a lunch-time cooking demonstration featuring everything from how to get started in cooking healthy, quick meals in your new Wolf Convection Steam Oven, to making the most of each marvelous mode! Chef Rachelle Boucher will lead the class through the basics and beyond and equip all who attend with the skills and confidence to get cooking at home!
  • Seasonal and diverse menus for all dietary needs
  • Hands-on opportunities for those interested
  • Lunch and recipes provided
  • Bring your Use & Care Guide, if you are a CSO owner
  • Limit of 14 guests per class; Cost: $35