Cookdrop Kitchen Cooking Classes & Events

Questions? Email

Whether it’s for a corporate team building event, or a delicious excuse  to get together with friends, these classes will provide a fun and educational experience centered around food and drink.  We have had the pleasure of hosting private groups from Google, Facebook, Netflix, Hulu, Oracle, Hearst, Lexus, Pharmavite, and more.

Spring/Summer 2019 Happenings

If you are looking to organize a private group event, please email Ashley to get started.  We are currently expanding our classes that are available for individual sign up – please browse and sign up for current options below!


Cookdrop Kitchen Classes Provide:

A Wholesome Meal: Whether you are taking a knife skills, cocktail party, or baking basics class, Cookdrop Kitchen will always provide a meal around the kitchen’s dining table. Depending on the class, the meal may be paired with wine or cocktails.
A Prep Station: Classes are limited to 12 students, so each guest can benefit as much as possible from the learning and overall experience. Each student will have his or her own cutting board, knife, and full set of cooking utensils. Aprons are provided as well.
Recipes: Recipes will be available in paper form (handed out in the beginning of class) and sent via email once the class has finished.
Ingredients: The freshest and absolute best quality we can find. If the class permits, ingredients will be local and from a nearby farmer’s market.


Cookdrop Kitchen Events:

Are thought-provoking, always changing, never providing the expected 🙂

Ceviches & Arepas – Cali-Style Latin Cuisine

Join us as we work with Guatemalan-born chef Paola to create healthy latin american dishes with a distinct California twist. Paola will make you feel like you’re right at home while encouraging you to try some new spices and flavor combinations.

Menu: To be determined by the chef

Instructor: Paola Carcoma

Out Of Stock

Date Night – Happy Valentine’s Day <3

There’s no better way to celebrate love and your loved one than around a delicious and romantic meal. Even better when you can prepare it together, in our intimate and inviting space. The meal will include a starter, salad, main course, and (chocolate!) dessert. All enjoyed with professionally paired wines, courtesy of Lincoln Fine Wines.

Example menu (subject to change): Roasted Brie & Pear Crostini with Toasted Walnuts, Little Gem Salad with Avocado Caesar Dressing, Porcini- and Rosemary-Crusted Flatiron Steak, Molten Chocolate Cake with Raspberry Coulis

Delving into Rye: Sazerac, Manhattan, Boulevardier

Join esteemed bartender D Max Maxey as we explore several varieties of rye – and their storied iterations in three of the cocktail world’s most beloved libations. Cocktails will be served with paired dishes and small bites throughout the class.

Menu: Rye cocktails (Sazerac, Manhattan, Boulevardier) paired with small bites

Instructor: D. Max Maxey

Dessert for Two with Julie Tanous

Join baking connoisseur Julie Tanous as she shares her generations-old baking secrets. In this class, we’ll explore the myriad ways to cut down portions so you aren’t left snacking on leftover cookie dough all through the night 🙂

The class will conclude with a light dinner, served with wine.

Instructor: Julie Tanous

Menu: S’Mores Pie, Mini Upside Down Cake, Small Batch Salted Toffee Cookies, Small Batch Meringues

Digging Deeper into the Old Fashioned

Join esteemed bartender D Max Maxey as we explore the many varieties of domestic whiskeys – and how their use in an Old Fashioned can change the flavor profile of the drink dramatically. Drinks will be served with paired dishes and small bites throughout the class.

Menu: Old Fashioned!

Instructor: D. Max Maxey

French Bistro Dishes

You may not be sipping Cafe au Lait's in Paris, but you will be feasting on some of the classics in this Bistro-inspired class.  These are the “show stopper” dishes that will impress any guest!

Learn to prepare a traditional bistro salad with Baked Goat Cheese Medallions & Dijon Dressing, Steamed Mussels in White Wine, Garlic, & Parsley Sauce, Steak au Poivre with Quick Shallot Cream Sauce, and Molten Chocolate Cake. While the cheese course is traditionally served after the entree, students will snack on a cheese & charcuterie board at the start of class, with some tips on how to easily recreate a beautiful board at home.

Dishes: Baby Gem Bistro Salad with Goat Cheese Medallions & Dijon Dressing, Steamed Mussels in White Wine & Garlic Sauce, Steak au Poivre, Molten Chocolate Cake

Pairings: TBD

Healthy Holiday Desserts

This class is ideal for students who would like to learn the fundamentals of dairy and gluten-free baking, or would simply like to add some healthier sweets to their repertoire, especially during the potentially gluttonous holiday season! While many aspiring vegan bakers express concern over the number of obscure flours, binders, and “substitutes” they will need to procure, this class will show that is indeed not necessary! With a handful of baking staples, students will be able to create a number of cookies, pastries, bars, and pies. A light lunch will be served at the conclusion of class, before trying the baked goods.

Menu: Chickpea Meringues, Chocolate Avocado Mousse, Vegan Frozen Key Lime Pie

Instructor: Matthew Criswell

Healthy Sunday Meal Prep

This class will forgo the sit down portion to spend more time preparing healthy and hearty meals for the week.  Students will walk away with enough dishes packaged and ready to go (as prepared by you!) for four days.

The class will be full of suggestions for shortening prep time while maximizing flavor and and ingredient efficiency.

Menu: TBD, based on market ingredients

Instructors: Sallima Mangalji, Ashley Fahr

Holiday Bread Baking

This class will show you how to prepare elegant yet easy to create baked goods for any holiday party or event. Learn how to minimize work during your event by preparing certain dishes in advance, and wow your guests with stunning yet simple to make breads, bites, and loaves.

Menu: Popovers, Cheesy Gougeres, Taralli Crackers, Panettone (Italian Christmas Bread), Holiday Rum Eggnog Bread

Instructor: Ashley Fahr

Human Potential Dinner

Tonight, we serve you.

Join us downtown in the Arts District as we regal you with seven courses honoring the best of spring’s produce. The evening’s dishes will be paired with cocktails and beverages as selected by Halycent. The company’s founders will be present to walk you through their selections.

This will be a sensory dinner, so along with smell, taste, and sight we are delighted to have music curated to each course by DJ Hayley Rose.

We are delighted to be of service to you.  We kindly ask that you leave your ego at the door and bring an open mind; we will not accommodate dietary restrictions.


Thursday, April 18th, 2019

Birds Nest with Duck Egg, Morel Soil, Whipped Egg White w/ Chives & Tarragon
Almond Soup with Seared Bay Scallops, 9 Seed Dukkah, Candied Thyme Leaves
Roasted Early Girl Tomatoes, Pickled Sungolds, Olive Oil-Poached Baby Squash, Citrus Zested Fava Beans, Balsamic-Braised Purple Cabbage, Roasted Chioggia Beets. Whipped Burrata and Fried Basil Oil
Savory Pain Perdu with Homemade Ricotta, Lamb Broth Reduction 
Garlic-Seared Ribeye with Blood Sausage Emulsion, Mexican Corn Latkes & Soybean Puree
Fresh Pea Granita with Blanched Pea Shoots, Pomegranate Seeds
Ile Flottante w/ Macerated Bing Cherries