Hands-On Cooking Classes and Baja-Garden Pairings Dinner with Jill Silverman Hough
Week of May 11, 2024
Jill offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Jill will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.
Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.
Wednesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.
Thursday Baja-Garden Pairings 4:45 PM Sign Up
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.
Jill Silverman Hough wrote 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love and 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love —both chock-full of delicious, doable recipes that make food and wine pairing fun, friendly, and absolutely unintimidating. Other book projects include co-authoring The Clean Plates Cookbook and developing the recipes for Skinny Bitch in the Kitch, a New York Times best seller.
Whether she’s writing cookbooks or working with magazines or brands, she is all about happy cooking and delicious food.
Her writing, recipes, and photography have appeared in magazines including Bon Appétit, Cooking Light, Napa Sonoma, Clean Eating, where she is on the advisory board, and Fine Cooking, where she is a contributing writer.
Jill creates recipes for brands and commodity boards, too, including the National Pork Board, the California Milk Advisory Board, California Sweetpotatoes, Lindsay Olives, Annie’s Homegrown, Circulon, Anolon, and Grgich Hills Estate Winery.
Last by not least, she teaches cooking to home chefs around the San Francisco Bay Area and beyond. Her classes are jam-packed with energy, enthusiasm, and immediately-useful information—plus, of course, delicious food.
Her background includes a dozen years as an advertising copywriter at agencies in New York, Los Angeles, and San Francisco. She launched her food career by opening a small cafe in Sausalito, which she ran for five unforgettable years and where she made—among other things—the world’s best chocolate chip cookies.
Want happy cooking and delicious food? Subscribe to her recipes and kitchen tips at JillHough.com and follow her on Facebook, Pinterest, Twitter, and Instagram.