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A materials fee to cover all ingredients will be collected on the first day of each class series or workshop.
Please see the registration page for the amount of this fee. Checks may be made out to Mary Brinig.
Of course you'll get to eat or take home everything we make!
For each class, please bring:
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A chef’s knife (with 8-10” nonserrated blade)* |  |
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Containers for leftovers |
Wear:
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Comfortable shoes |
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Old clothes or an apron |
*Contact instructor if you do not
have a chef's knife; we have a few to lend, but recommend purchasing one.
If your knife is of decent
quality but not sharp, you might want to have it professionally sharpened--it costs about $7 and you'll be a better cook in minutes. All knives need to be
sharpened (not simply applied to a sharpening steel) after about a year of regular use. Many small
appliance repair shops offer knife sharpening, or check out these services:
Molly Stone's Natural Food (164 South California Avenue, Palo Alto): drop-off sharpening service at meat department once a month, call (650) 323-8361
Rober Zumot (Menlo Park Farmers' Market and other locations): (650) 630-2920
Perfect Edge Cutlery (San Mateo)
Once-a-month knife sharpening outside Dittmer's (Mountain View)
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