Archives: Events

Cody 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 Cody Requejo will collaborate with La Cocina Que Canta’s Head Chef, Vivian Mercado and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145+tax. 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
Each class $145+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
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.

Sometime in the mid-80s, Chef Cody Requejo had his first sushi meal experience. What followed was an obsession that has turned into a full-fledged career for the past 3 decades. At 18, he quit a college culinary program and knocked on his favorite sushi joint’s backdoor hoping for an opportunity. An apprenticeship was offered and immediately he accepted. For several years he honed his skills, learned the ins and outs of Japanese restaurant culture, fish selection, and butchery, and eventually made his way behind the sushi bar. From there his career continued to grow, and in 2002 he opened his first restaurant, Tuna Town in downtown Huntington Beach, CA. There, he met Van Vu, who would later become his wife and business partner. In 2012, Chef Cody and Van invested in Roe Seafood and Fish Market in Long Beach, California, where Chef Cody’s passion for sustainable aquaculture began, as wild capture was expensive and difficult to source. In 2016, a new form of distribution was created that incorporated telling the story of sustainable aquaculture products coming out of Baja. Now, Chef Cody works for the Baja Kanpachi farm, Omega Azul, as their chef, brand ambassador, and sales strategist. He also recently opened FIISH in Culver City with his friend Chef Colin Whitbred. The pair share a passion for sushi, sustainable aquaculture, and sourcing local fish whenever they can.

@chefcodyrequejo, @fiish.food

Joe 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 Joe Yonan will collaborate with La Cocina Que Canta’s Head Chef, Vivian Mercado and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145+tax. 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
Each class $145+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
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.

Joe Yonan is the James Beard award-winning Food and Dining editor of The Washington Post and author of the bestselling cookbook “Cool Beans: The Ultimate Guide to the World’s Most Versatile Plant-Based Protein” (Ten Speed Press, 2020). He was the editor of “America The Great Cookbook” (Weldon Owen, 2017) and has written two other cookbooks for Ten Speed: “Eat Your Vegetables: Bold Recipes for the Single Cook” (2013) and “Serve Yourself: Nightly Adventures in Cooking for One” (2011).

Check out my new book! “Cool Beans: The Ultimate Guide to Cooking With the World’s Most Versatile Plant-Based Protein” is out NOW from Ten Speed Press.

Find me on social media!

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Read more on my website!

Gordon 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 Valerie Gordon will collaborate with La Cocina Que Canta’s Head Chef, Vivian Mercado and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145+tax. 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
Each class $145+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
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.

Valerie Gordon is a celebrated chocolatier, chef, and entrepreneur whose creative vision has elevated Los Angeles-based Valerie Confections into one of the country’s most respected confectionery brands. Her 2013 cookbook, Sweet, was a James Beard award finalist, and her recreation of the iconic Blum’s Coffee Crunch Cake has gained national popularity. Valerie has been featured in countless top-tier media outlets, has served as a judge on Netflix and Food Network cooking shows, and has parlayed her passion for barbecue into an MC role at Alisal Ranch’s BBQ Bootcamp. Valerie is one of L.A.’s most well-known food personalities, a trusted tastemaker, and an avid supporter of AAPI causes and fellow small business owners. Follow her @valerieconfctns and subscribe to her Substack Hi Gang for exclusive recipes.

Robin 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 Robin will collaborate with La Cocina Que Canta’s Head Chef, Vivian Mercado and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145+tax. 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
Each class $145+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
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.

Robin Asbell is the author of 11 cookbooks, and developed the recipes for #Eat Meat Less, for the Jane Goodall Institute in 2021. Her most recent cookbook is Vegan Meal Prep;  A 5-Week Plan with 125 Ready-to-Go Recipes ( Robert Rose).  Asbell brought the veg to the Minnesota Star Tribune with her Meatless Meals column for several years. She has written for Experience Life Magazine, Fine Cooking, Better Homes and Gardens, Real Food Magazine, Clean Eating Magazine, VegNews, Vegetarian Times, Mother Earth News, and other print media, and online for strongertogether.coop, myfitnesspal.com and others. The Minneapolis Star Tribune named her one of their Taste 50, a list of the most influential women in food in 2015. Go to Robin Asbell Plant Based Chef YouTube channel, for cooking videos. Her blog The Real Food Journal (robinasbell.com/robinwrites) focuses on great plant based food, and her website robinasbell.com lists her classes, as well as an extensive recipe archive.

Joey 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 Joey will collaborate with La Cocina Que Canta’s Head Chef Vivian Mercado and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 12.

Wednesday Hands-On Cooking Class 4:00 PM
Each class $145+tax. Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 12.

Thursday Farm-to-Table Dining Experience 4:45 PM
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.

Joey Altman is a San Francisco based Chef who wears many hats: Television Host, Cookbook Author, Restaurant Consultant, Food & Wine Educator, and Public Speaker.

Chef Altman’s culinary skills developed early – as a young boy he cooked at family parties and celebrations. Chef Altman attended the Hotel and Restaurant Management Program at Sullivan County Community College, and after graduation he left for France to train under some of France’s finest chefs, including Lyon’s Bernard Constantin and Jean Brouilly. Upon returning to the states, Altman worked at Harvest restaurant in Cambridge, Massachusetts, and later worked at Stars and other trend-setting San Francisco restaurants. In 1998 Altman launched Bay Café, a food-magazine television show that provides food and wine enthusiasts with an insider’s look at the Bay Area’s rich and diverse culinary scene. Bay Café has been recognized by the prestigious James Beard Foundation with the food-world’s equivalent to The Oscar’s, The James Beard Award for Best Local Cooking Series in 2000, 2001 and 2006. In addition to his Bay Café on KRON-TV, Altman appears at many benefits and food-related events in the Bay Area and nationwide.