DraegersCookingSchoolCatalog

cooking
SAN MATEO | MENLO PARK | BLACKHAWK | LOS ALTOS
May–August 2015
Class
Listings
COOking School Catalog
Book your team-building event at
draegerscookingschool.com
The Spice
RouteEXPLORE THE CAL-INDIAN CUISINE OF
CAMPTON PLACE WITH CHEF SRIJITH
GOPINATHAN
FLAVOR FLOURS,
COCKTAILS & COOKING,
JUNIOR CHEFS’ CAMP
AND MORE

STONEWALLKITCHEN.COM | Like us on Facebook
i n g r e d i e n t s
Makes approximately 4 servings
1 Granny Smith apple, cored and thinly sliced
5 Tbsp. butter, softened
8 slices crusty bread, from a loaf of sourdough, white, wheat or Italian bread
¼ cup stonewall kitchen Maple Bacon Onion Jam
½ lb. Black Forest ham
8 oz. sharp cheddar cheese, sliced
d i r e c t i o n s
1. Melt 1 Tbsp. butter in a heavy large skillet over
medium heat. Add apple slices and sauté until
golden on both sides, but still slightly firm.
Remove from pan and set aside.
2. Spread butter on one side of the bread
slices. Turn slices over and spread a thin
layer of Maple Bacon Onion Jam on
each slice. Layer cheese, ham and
apples on 4 slices and top with
remaining slices of bread.
3. Cook sandwiches over medium
heat until the cheese melts and
the sandwich is golden brown
on both sides. Add more
butter to the pan if needed.
Savory Grilled Cheese Sandwich

WELCOME
In Every Issue
Welcome 1
Special GuestS 3
Srijith Gopinathan, Rolando Beramendi,
Andrea Slonecker, Janet Fletcher
Featured Recipes 8
Frequently Asked Questions 28
listings
12 Class LISTings
22 CLASS Calendars:
Blackhawk, pp. 22–23
Menlo Park, pp. 24–25
San Mateo, pp. 26–27
May–August 2015
Abigail Crayne
Managing Editor,
Director of Private Events
& Advertising Sales Director
Aubrey Winfield
Program Coordinator,
Senior Staff Instructor
COVERPHOTOGRAPH:KINGMONDYOUNG
For chef bios, please visit
We have some good milestones to celebrate this year. Draeger’s marks 90 years in business
in the Bay Area, and the Cooking School celebrates 25 years of operation. How Draeger’s
survived its other 65 years without a cooking school, I have no idea. I am kidding, but I am
not kidding about the fact I just realized I have been running the school for half its existence.
Oh my.
Jokes aside, I am very proud to be working for an organization that has stayed in one
family and stayed true to its roots for so long. A Google search could probably tell us quickly
how many third (and almost fourth) generation owned businesses remain in this country. I am
sure the list is lean and gets leaner every year. We were
certainly local before local was “in.”
As for the school, it has added benefit to the entire
Draeger’s experience. We celebrate quality, and we want
you to have a quality experience when you take your
good Draeger’s products home. As Sam Sifton said in a
recent New York Times article about a new cookbook,
“…the simple truth [is] that there aren’t really that many
recipes in the world. There is just technique, and practice,
and joy and love, and at the end of it something simple
and delicious on the plate ….”
contents
Kathleen Taggart
Director
Draeger’s Cooking School
and Draeger’s HOME
“Draeger’s
marks 90 years
in business
in the Bay
Area, and the
Cooking School
celebrates
25 years of
operation.”
Join the fun on Instagram!
#DraegersCookingSchool
To register for classes, call 800.642.9463 x261 or 650.685.3704 Mon.–Fri., 9 am–5 pm ... Dr a e g e r’s C o o k i n g S c ho o l 1

Possibly the most beautiful
tableware in the world.
BOLD.
FRESH.
VIBRANT.
2 Dr a e g e r’s C o o k i n g S c ho o l ... To register for classes, visit draegerscookingschool.com

KINGMONDYOUNG
SPECIAL GUESTS
Srijith Gopinathan
Executive Chef, Campton Place Hotel, San Francisco
GROWING UP IN SOUTHERN INDIA, where the scent of black pepper
and cardamom filled the air, and fragrant turmeric and ginger grew lushly
in his family’s backyard, Srijith Gopinathan couldn’t help but develop a
natural affinity for spices. After graduating from the Culinary Institute of
America, he went on to work in the illustrious kitchen of Raymond Blanc
and Gary Jones at the Michelin two-starred Le Manoir aux Quat’Saisons
in England, where he honed his extensive repertoire of classical European
techniques. For the past six years at Campton Place, San Francisco, Gopi-
nathan has used his unique skill set to create a most refined version of con-
temporary Cal-Indian cuisine, which has earned him a Michelin star for the
past five years and 3.5 stars for his food from the San Francisco Chronicle.
His regular forays to Bay Area farmers markets inspire him to combine
peak-season ingredients with spice route flourishes that enhance,
but never overwhelm. His nuanced palate enables him to create
balanced flavors in dishes that surprise and delight. With experience
from upscale hotels in India to the helm at Taj Exotica in the Maldives,
Gopinathan couldn’t be more pleased to be in San Francisco, a city he
believes affords chefs and diners the best ingredients on the planet.
Take the class
CAMPTON PLACE CUISINE
••Cuttlefish Ink “Pappadum”
with Spicy Lemon Yogurt with
Baby Nasturtium Greens and
Blossoms
••Summer Berry and Heirloom
Tomato Soup with Almond
Cookies and Basil Seeds
••Spiced Butter-Poached
Shrimp with Young Peas,
Coconut Curry Essence and
Cilantro
••Duck Breast with
Huckleberries, Fava Melt and
Star Anise Jus
{ Demo $80
San Mateo, Thu., May 28,
6:30 pm

Andrea Slonecker
ANDREA SLONECKER IS A COOKBOOK WRITER, FOOD
STYLIST, THE RECIPE EDITOR of Kinfolk, and the author of
Pretzel Making at Home and Eggs on Top. Her newest book,
written with Marnie Hanel and Jen Stevenson, is The Picnic
(Artisan, April 2015), a charming guide to outdoor entertain-
ing. Together, Slonecker, Hanel, and Stevenson lead the
Portland Picnic Society, a group that was founded to celebrate
the art of picnicking.
Rolando Beramendi
ROLANDO BERAMENDI, FOUNDING PARTNER OF
MANICARETTI ITALIAN FOOD IMPORTERS, shares his
vast knowledge of one of Italy’s greatest contributions to the
culinary world: dry pasta. After graduating from UC Davis
in 1987, Beramendi started to import the best Italian pantry
products to the United States, many of which are regular stock
items on the shelves at Draeger’s Markets. Beramendi will
teach all the aspects of
Italian dry pasta pro-
duction and share all
the do’s and don’ts for
making a truly authen-
tic pasta dish. Become
an expert on simplic-
ity and impress your
family and friends
with a meal that will
make them feel they
are sitting in a typical
trattoria in Rome.
EXCERPTEDFROMTHEPICNICBYMARNIEHANEL,ANDREASLONECKERANDJENSTEVENSON(ARTISANBOOKS).COPYRIGHT(C)2015.ILLUSTRATIONSBYEMILYISABELLA.
SPECIAL GUESTS
Take the class
ITALIAN DRY PASTA 101
Rolando Beramendi
••Chitarra alla Nicolina—
chitarra pasta with zucchini
and pecorino Romano
••Bucatini come in Salina—
bucatini pasta with tuna,
olives, and capers
••Orecchiette alla Pugliese—
orecchiette with broccoli rabe
••Spaghetti alla Carbonara—
spaghetti with pecorino,
guanciale and eggs
••Grilled Peaches with Saba
Grape Must
{ Demo $55
San Mateo, Tue., Aug. 18,
6:30 pm
Blackhawk, Thu., Aug. 20,
6:30 pm
Take the class
A PARISIAN PICNIC
Andrea Slonecker
••Chicken Liver Mousse with
Lillet Gelee
••Asparagus and Fava Beans
with Poppy Seed Vinaigrette
••Little Leek and Cheese Quiche
••Lemon-Lavender Cream Pots
••Pomegranate Fizz—made with
homemade grenadine
{ Demo $55
San Mateo, Wed., May 20,
6:30 pm

The Coravin System allows you to access, pour, and enjoy your favorite wines by the glass
whenever you would like, without pulling the cork. Its innovative design keeps your wine safe
from oxidation, giving you the freedom to pour a glass from any bottle at any time.

Seeing is believing at CORAVIN.COM
©2015 Coravin, Inc. All rights reserved.
THE CORK STAYS.
THE WINE FLOWS.
IT’S FREEDOM BY THE GLASS.
TM

Capresso Iced Tea Maker
Custom brew a refreshing pitcher of iced tea at the touch
of a button. Iced tea can be served and stored in the
beautiful glass pitcher.
Strawberry Basil Iced Tea
• 1 cup strawberries, hulled and sliced
• ½ cup fresh basil
• ¼ cup sugar or sweetener, if desired
• 8 black tea bags
• Fresh basil to garnish
Add sliced strawberries and basil to the pitcher, plus
sweetener if desired. Fill pitcher with ice to the ice level
marking and place pitcher with lid onto the machine.
Place tea bags into the brew basket and close lid. Turn on
machine and let brew. After brewing, pour tea into ice-
filled glasses and garnish with fresh basil.

Janet Fletcher
JANET FLETCHER IS THE AUTHOR OR CO-AUTHOR
of more than two dozen books on food and beverages,
including Cheese & Wine, Cheese & Beer and The Cheese
Course. Her weekly email newsletter, Planet Cheese, is
read by cheese enthusiasts internationally, and she is a
member of the Guilde Internationale des Fromagers. A
longtime contributor to the San Francisco Chronicle,
Janet has received three James Beard Awards and
the IACP Bert Greene Award for her newspaper
journalism. Her food and beverage writing has also
appeared in numerous national magazines, includ-
ing Saveur, Bon Appetit, Fine Cooking, Culture and
Food & Wine. She lives in Napa Valley and teaches
cooking and cheese-appreciation classes around
the country.
Register for classes
online anytime at
Join our e-mail list
at draegers.com to
be the first to know
about store specials,
coupons and events.
Draegerscookingschool.com & Draegers.com
SPECIAL GUESTS
Take the class
YOGURT FEAST: SWEET
& SAVORY RECIPES FOR
SUMMER ENTERTAINING
Janet Fletcher
••Smoky Eggplant Salad with
Pita Crisps
••Chilled Avocado and Yogurt
Soup with Tomato Salsa
••Harissa-Roasted Chicken with
Sweet Peppers
••Grilled Zucchini with Yogurt
Sauce, Feta, Lemon and Dill
••Greek Yogurt Panna Cotta with
Strawberry Rhubarb Sauce
{ Demo $55
San Mateo, Wed., June 10,
6:30 pm

Serves 4–6
Grilled Stone Fruit
Serves 4
Ingredients
4 ripe but not mushy freestone peaches or plums
2 tablespoons unsalted butter, melted
1 pint vanilla ice cream
2 tablespoons fresh mint, thinly sliced
Directions
Preheat a grill to medium heat. Halve the fruits and remove the pits. Brush the
halved fruits with butter on all sides. Place fruits cut-side down on the grill and cook
until dark grill marks appear, approximately 3-4 minutes. Remove from heat and
serve with ice cream and mint.
Grilled
Pineapple
Salsaingredients
1 ripe pineapple, peeled and cut
into ½-inch-thick slices
1 tablespoon olive oil
½ teaspoon kosher salt, plus
additional to taste
1 teaspoon ancho chili powder
1-2 serrano chilies, finely diced
½ cup chopped red onion
½ cup chopped cilantro
Juice from 2 limes
Tortilla chips, for serving
directions
Preheat grill to medium-high. Rub pine-
apple slices with oil, ½ teaspoon salt and
ancho chili powder. Grill for 1 minute
on each side, or until marked on each
side. Chop all around core and discard
core. Combine chopped pineapple and
remaining ingredients together for 30
minutes before serving with tortilla
chips.
Recipe courtesy of
Tommy Vargas.
For classes with
Tommy Vargas,
see p. 16.
Firing up the grill and cooking outdoors is one of the
best ways to celebrate summer. Meals are deliciously
prepared with a minimum of effort (and the kitchen
stays cool) when you let the grill do the work. Tried-and-
true hamburgers, sausages, ribs, chicken and steaks
will always be the foundation of a great grilled meal,
but consider building on these fundamentals with a few
new flavors and expand the possibilities in your grilling
repertoire. Vegetables grill quickly and easily, either on
skewers or in a grilling basket. Corn
can be grilled with the husk still on,
enrobing perfectly cooked, flavor-
ful kernels. Fruits such as pineapple
and stone fruit are transformed to a
greater intensity of flavor and sweet-
ness while texture and juiciness remain
intact. Grilling amplifies fresh flavors
and adds greater dimension to already
delicious seasonal produce. Exploring the
world of grilled vegetables and fruits is
sure to reward you with new favorites.

give a gift
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Cake server
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Frozen Yogurt, Ice Cream
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Makes 1½ quarts
of frozen yogurt,
ice cream, sherbet,
or sorbet in as little
as 20 minutes
Double-insulated
freezer bowl
eliminates the
need for ice
Easy-lock lid
with large spout
makes adding
ingredients simple
and mess-free
Limited
3-year warranty
BPA Free
Includes Recipe Booklet
Cuisipro Handheld Mandoline
Award-Winning Design
Effortlessly slice, crinkle cut, waffle cut,
fry cut, julienne and grate.
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grilled corn
with chili-
lime butter
Serves 4
Ingredients
1 stick (¼ pound) unsalted butter,
sofened to room temperature
Zest of 1 lime
1 teaspoon kosher salt
¼ teaspoon cayenne, chipotle or
favorite chili powder
4 ears of corn with husks intact
Directions
Combine butter, lime zest, salt and cayenne
in a bowl and stir to thoroughly combine.
Form into a 1-inch-diameter log and roll
in parchment or waxed paper. Chill until
firm. Preheat a grill to medium. Remove any
loose layers of corn husk, leaving a few layers
intact. Arrange the corn on the grill and turn
frequently, until the outside is fairly charred
looking, approximately 5-10 minutes.
Remove from heat and allow to cool until
you can handle. Cut the stem end and peel
away the husk and silk, which should remove
easily. Serve with slices of chili-lime butter.
Extra butter can be used on grilled meat or
melted for popcorn.
The
charred husk
imparts a flavor into
the corn kernels, which
will emerge perfectly
steamed, flavorful
and crisp.

CLASS LISTINGS
Our BASICSclasses
focus on techniques. Students
will work in groups to gain hands-on
practical experience, supplemented by an
instructor demo. The class goal is to provide a
fundamental knowledge of the subject.
Receive $50 off for each student
registering for five BASICSwithin
the same catalog period.
Garlic Shrimp
see the class details
on the next page

CLASS LISTINGS LEGEND
BASICS
Classes taught by Draeger’s
Cooking School staff.
BASICS: CHICKEN
••Basic Roast Chicken—
whole and butterflied
••Grilled Chicken Skewers
with Thai Peanut Sauce
••Braised Adobo Thighs
••Roulade with Goat Cheese
and Sun-Dried Tomatoes
h Hands-On $75
Blackhawk, Wed., May 13,
6:30 pm
Menlo Park, Wed., July 22,
6:30 pm
BASICS: CREPES
••Basic Crepe Batter—sweet,
savory and buckwheat
variations
••Beggar’s Purse with Pesto
Chicken
••Stacked Crepe Cake with
Mushrooms and Gruyere
••Flaming Crepes Suzette
••Classic Nutella and
Strawberry Crepe
h Hands-On $75
Blackhawk, Tue., May 19,
6:30 pm
Menlo Park, Thu., May 21,
6:30 pm
h Hands-On { Demo
BASICS: CUPCAKES
••Pineapple Cake with
Coconut Cream
••Chocolate with Ganache
Frosting
••Vanilla Cake with
Strawberry Buttercream
••Basic Decorating
Techniques
h Hands-On $75
Blackhawk, Sat., May 23,
11 am
Menlo Park, Wed., July 15,
6:30 pm
BASICS: GETTING
STARTED IN THE
KITCHEN
For the true novice! Learn
basic transferable skills and
techniques.
••Basic Meal Planning
••Salad with Homemade
Vinaigrette
••Sauteed Chicken with Pan
Sauce
••Herb-Roasted Potatoes
••How to Blanch and Saute
Vegetables
••Summer Fruit Crisp
Space limited to 12 students.
h Hands-On $125
Menlo Park, Sat., July 11,
11 am–2 pm
BASICS: HANDMADE
PASTA
••Fresh Egg Pasta Dough
••Bowtie Pasta
••Spinach Fettuccine
••Lemon and Ricotta Ravioli
Pastas to be served with
seasonal sauces
h Hands-On $75
Menlo Park, Thu., May 14,
6:30 pm
Blackhawk, Tue., June 9,
6:30 pm
BASICS: KNIFE SKILLS
Minimum Age 18
••How to Dice, Julienne,
Mince, Chop and
Chiffonade
••Knife Safety and Handling
••Steeling and Sharpening
Knives
h Hands-On $80
San Mateo, Sat., May 16,
11 am
Blackhawk, Sat., Aug. 8,
11 am
Menlo Park, Fri., Aug. 21,
11 am
BASICS: PORK
••Pancetta-Wrapped Pork
Tenderloin
••Classic Italian Meatballs
••Stuffed Pork Chops
••Pulled Pork Sandwiches
h Hands-On $75
Menlo Park, Tue., June 16,
6:30 pm
Blackhawk, Wed., July 8,
6:30 pm
BASICS: SEAFOOD
••Seared Scallops with
Pineapple Beurre Blanc
••Mussels in Coconut Curry
••Market Fish Baked in
Parchment
••The Best Crabcakes
••Garlic Shrimp
h Hands-On $75
Blackhawk, Wed., May 27,
6:30 pm
San Mateo, Tue., June 23,
6:30 pm
BASICS: TARTS AND
PIES
••Mixed Berry Pie—double
crusted
••Chocolate-Macadamia
Nut Tart—blind baked
CLASS LISTINGS
Join the fun on Instagram!
#DraegersCookingSchool

••Spinach and Feta Hand Pie
••Emphasis on Classic
American Pie Crust
h Hands-On $75
Blackhawk, Sat., July 25,
11 am
San Mateo, Sat., Aug. 8,
11 am
Special
Guests
CAMPTON PLACE
CUISINE
Srijith Gopinathan
••Cuttlefish Ink “Pappadum”
with Spicy Lemon Yogurt
with Baby Nasturtium
Greens and Blossoms
••Summer Berry and
Heirloom Tomato Soup
with Almond Cookies and
Basil Seeds
••Spiced Butter-Poached
Shrimp with Young Peas,
Coconut Curry Essence
and Cilantro
••Duck Breast with
Huckleberries, Fava Melt
and Star Anise Jus
{ Demo $80
San Mateo, Thu., May 28,
6:30 pm
YOGURT FEAST: SWEET
& SAVORY RECIPES FOR
SUMMER ENTERTAINING
Janet Fletcher
••Smoky Eggplant Salad with
Pita Crisps
••Chilled Avocado and
Yogurt Soup with Tomato
Salsa
••Harissa-Roasted Chicken
with Sweet Peppers
••Grilled Zucchini with
Yogurt Sauce, Feta, Lemon
and Dill
••Greek Yogurt Panna Cotta
with Strawberry Rhubarb
Sauce
{ Demo $55
6:30 pm
ITALIAN DRY PASTA 101
Rolando Beramendi
••Chitarra alla Nicolina—
chitarra pasta with
zucchini and pecorino
Romano
••Bucatini come in Salina—
bucatini pasta with tuna,
olives and capers
••Orecchiette alla Pugliese—
orecchiette with broccoli
rabe
••Spaghetti alla Carbonara—
spaghetti with pecorino,
guanciale and eggs
••Grilled Peaches with Saba
Grape Must
{ Demo $55
6:30 pm
6:30 pm
A PARISIAN PICNIC
Andrea Slonecker
••Chicken Liver Mousse with
Lillet Gelee
••Asparagus and Fava
Beans with Poppy Seed
Vinaigrette
••Little Leek and Cheese
Quiche
••Lemon-Lavender Cream
Pots
••Pomegranate Fizz—made
with homemade grenadine
{ Demo $55
San Mateo, Wed., May 20,
6:30 pm
Across the
Pacific Rim
COASTAL SOUTHERN
INDIAN
Saira Paulose
••Spicy Kerala-Style Shrimp
••Curried Raw Mango in
Coconut Milk
••Mung Beans and Carrots
with Sauteed Shallots
••Cumin-Infused Ghee Rice
••Tangy Mango Pudding
h Hands-On $75
San Mateo, Sat., June 6,
11 am
JAPANESE
ENTERTAINING
Mia Chambers
••Strawberry Shochu
Cocktail
••Temari Sushi Hand Rolls
••Cucumber and
Watermelon Salad with
Yuzu Vinaigrette
••Crispy Vegetable Spring
Rolls
••Grilled Corn on the Cob
with Soy Mirin Glaze
••Green Tea Lime Sorbet
h Hands-On $75
San Mateo, Fri., Aug. 7,
6:30 pm

CLASS LISTINGS
Baking &
Pastry Arts
PIZZA WORKSHOP
Maria Capdevielle
••Classic Pizza Margherita
••Pizza with Prosciutto,
Mozzarella and Arugula
••Pizza Bianca with Potatoes
and Rosemary
••Pizza with Red Peppers
and Eggplant
h Hands-On $75
11 am
Blackhawk, Sat., June 6,
11 am
ITALIAN SUMMER
DESSERTS
Maria Capdevielle
••Ricotta Cheesecake with
Berries
••Limoncello Babas—with
lemon cream
••Watermelon Jelly with
Pistachio
••Peach Semifreddo
h Hands-On $75
Blackhawk, Thu., June 18,
6:30 pm
11 am
DESSERTS FROM
SOUTHERN ITALY
Rosetta Costantino
••Gelo di Melone—
watermelon pudding
••Torta Caprese–flourless
chocolate-almond cake
••Crostata Caprino—goat
cheese tart
••Biscotti di Noci—walnut
cookies
••Nero all’Arancia—dark
chocolate gelato with
candied orange peel
h Hands-On $75
11 am
11 am
BEGINNING CAKE
DECORATING
Tyler Hall
••Italian Meringue
Buttercream
••Leveling and Filling the
Cake
••Icing the Cake to a Smooth
Finish
••Basic Piping Techniques
Take home your own
finished cake. A light snack
will be provided.
h Hands-On $90
11 am
FLAVOR FLOURS
Alice Medrich
••Fresh Strawberry Tart
with Oat Flour Shortbread
Crust
••Maya’s Chocolate Fudge
Cake with Milk Chocolate
Frosting
••Bittersweet Teff Brownies
••Carrot Coconut Almond
Torte
••Buckwheat Coffee Baby
Cakes with Toffee Sauce
All recipes are wheat-free.
{ Demo $65
San Mateo, Tue., June 2,
6:30 pm
Blackhawk, Wed., June 3,
6:30 pm
California
& the
Americas
SUMMERTIME IN NEW
ENGLAND: LOBSTAH
ROLLS AND CHOWDAH!
Linda Carucci
••Jordan Marsh Blueberry
Muffins
••Jacques Pepin’s
Connecticut Corn and
Oyster Chowder
••Maine Lobster Rolls
••Coleslaw with Creamy
Champagne Dressing
••Chocolate Whoopie Pies
{ Demo $70
San Mateo, Thu., June 4,
6:30 pm
THE INTERNATIONAL
PERUVIAN KITCHEN
Nora Landa Frazier
••Pisco Sour Cocktail
••Huancaina Sauce with
Crudities—with fresh
cheese and Peruvian yellow
pepper
••Papitas al Olivo—creamy
Peruvian black olive sauce
with roasted baby potatoes
and smoked salmon
••Shrimp Flambe—with sauce
of pisco, yellow pepper
paste and Worcestershire
over soft yucca
Created by using Emile Henry Flame Technology, this
pizza stone produces perfectly crispy crusts and doubles as a
cutting surface. Able to withstand exceptionally high heat, it
can be used in the oven or on the grill — and it’s dishwasher safe.

••Pasta alla Puttanesca—
with basil, tomato, garlic,
Peruvian olives, capers,
yellow pepper and
anchovies
••Crepes Suzette—crepes in
sauce of orange juice, zest
and Grand Marnier
{ Demo $55
San Mateo, Thu., July 16,
6:30 pm
MARGARITA MADNESS:
THE WHOLE
ENCHILADA
Tommy Vargas
••Fresh Margaritas
••Breakfast Enchiladas with
Chorizo, Eggs, Potatoes and
Roasted Ranchera Salsa
••Chicken Enchilada Suizas
with Creamy Green
Tomatillo and Avocado
Sauce
••Turkey, Charred Aji
Amarillo Chilies and
Oaxacan Cheese in
Roasted Pipian Sauce
••Shredded Beef and Pinto
Beans in Guajilllo and
Ancho Chili Sauce
h Hands-On $80
11 am
MARGARITA MADNESS:
TOMMY’S FISH TACO
BAR
Tommy Vargas
••Classic Fried Fish Tacos in
Beer Batter, Baja Coleslaw
and Spicy Crema
••Grilled Halibut Tacos with
Pickled Red Onion and
Jalapeno Cream
••Pan Seared Shrimp,
Guacamole and Poblano
Aioli
••Fried Rock Cod, Grilled
Corn and Roasted Tomato
Tacos
h Hands-On $80
Menlo Park, Sat., June 27,
11 am
MARGARITA MADNESS:
CHILI WORKSHOP
Tommy Vargas
••Queso Fundido con Rajas—
melted cheese with charred
chili strips
••Quesadillas with
Handmade Corn Tortillas,
Chipotle Chilies, Black
Beans and Queso Fresco
••Classic Poblano Chilies
Rellenos with Roasted
Tomato-Ancho Sauce
••Torta Ahogada—slow
roasted marinated pork
with guajillo chili sauce
h Hands-On $80
San Mateo, Sat., July 25,
11 am
WINE COUNTRY
SUMMERTIME FEAST
Joanne Weir
••Shrimp and Red Pepper
Relish Toasts
••Chicken Tagine with
Preserved Lemons and
Tomatoes
••Walnut Chermoula
Heirloom Black Rice
••Caramelized Almond and
Cardamom Tart
{ Demo $80
San Mateo, Thu., July 23,
6:30 pm
Entertaining
with Style
NEW APPROACHES TO
MEXICAN COOKING
Hugh Carpenter
••Spicy Fruit Salsa with
Chilled Shrimp
••Watermelon Salad with
Shredded Mint
••Grilled Chicken with
Avocado Jade Sauce
••Skirt Steak with Chocolate
Mole Glaze
••Ginger Ice Cream with
Double Chocolate Sauce
{ Demo $65
6:30 pm
ASIAN GRILLING MADE
EASY
Hugh Carpenter
••Large Shrimp with Apricot-
Chili-Ginger Glaze
••Chicken Skewers with
Hoisin Rosemary Accents
••Pork Tenderloin with Asian
Slaw
••Fried Rice
••Chocolate Creme Brulee
{ Demo $65
6:30 pm
RIVIERA
100% Stone-Washed Linen Napkins

CLASS LISTINGS
AN ENCHANTED
DINNER PARTY
Michael Zimmerman
••Homemade Hummus
“Crostini” with Cucumbers
and Bell Peppers
••Za’atar Roasted Chicken
and Lemons
••Saffron Rice with Fresh
Herbs and Pistachios
••Tomato, Onion and Herb
Salad with Mint Tahini
Dressing
••Semolina Cake with
Orange Curd
{ Demo $55
San Mateo, Fri., June 26,
6:30 pm
NUEVO LATINO FIESTA
Michael Zimmerman
••Fresh Garden Gazpacho
••Classic Baja Fish Tacos
••Creamy Jicama Slaw
••Homemade Hot Chili
Sauce
••Grilled Summer Squashes
with Black Beans
••Mexican “Hot Chocolate”
Ice Cream
{ Demo $55
San Mateo, Fri., July 31,
6:30 pm
SUMMERTIME SOIREE
Michael Zimmerman
••Grilled Stone Fruit Salad
with Arugula, Burrata and
Herb Vinaigrette
••Grilled Marinated Skirt
Steak
••Heirloom Panzanella
••Chimichurri Potato Salad
••Cherry-Buttermilk Ice
Cream
{ Demo $55
6:30 pm
COCKTAILS & COOKING:
ASIAN FUSION
Staff instructors
Enjoy a scaled-back
hands-on cooking
experience, while
socializing and mingling.
••Fresh Vietnamese Spring
Rolls
••Minced Chicken in Lettuce
Cups with Asian Dipping
Sauce
••Vietnamese Vegetable
and Noodle Salad in Mini
Takeout Boxes
••Cocktail: Lemongrass &
Ginger Mojito
h Hands-On $55
Blackhawk, Thu., June 11,
5:30–7:30 pm
COCKTAILS & COOKING:
FLAVORS OF SPAIN
Staff instructors
Enjoy a scaled-back
hands-on cooking
experience, while
socializing and mingling.
••Stuffed Piquillo Peppers
with Herbed Goat Cheese
••Crispy Prosciutto-Wrapped
Asparagus Spears
••Seafood Paella
••Cocktail: White Peach
Sangria
h Hands-On $55
5:30–7:30 pm
Healthy
Lifestyles
DRAEGER’S GLUTEN-FREE
FAIR
Informational sessions
••Product Samples
••Connect with Gluten-Free
Community
all day
Visit www.meetup.com/
gluten-free-club for more
information.
GLOBALLY GLUTEN-FREE
Linda Shiue, M.D., with Palo
Alto Medical Foundation
••Vietnamese Fresh Spring
Rolls
••South American Arepas
••Tropical Mixed Rice and
Herb Salad
••Chinese Cellophane
Noodles with Spicy Pork
••Orange Flower Water
Almond Cake
h Hands-On $75
San Mateo, Wed., July 29,
6:30 pm
Body Care
Enriched
with
McEvoy Ranch
Certified Organic
Extra Virgin
Olive Oil
Made in California
www.mcevoyranch.com

SPANISH SUMMERTIME
GAZPACHO & TAPAS
Linda Shiue, M.D., with Palo
Alto Medical Foundation
••Classic Tomato Gazpacho
••White Gazpacho—with
green grapes
••Watermelon Gazpacho
••Tortilla Espanola—Spanish
potato omelette
••Cauliflower Steak with
Romesco Sauce
••Serrano Ham with Oranges
and Olives
h Hands-On $75
San Mateo, Wed., Aug. 19,
6:30 pm
Junior
Chefs’ Club
JUNIOR CHEFS’ CAMP
staff
Monday—Brekkie Bonanza!
••Cinnamon Rolls from
Scratch
••Blueberry Scones
••Savory French Crepes with
Ham and Cheese
••Personalized Omelets
Tuesday—Pasta Perfecto!
••Handmade Fresh Pasta
••Ricotta Ravioli
••Rustic Tomato Sauce
••Lemon Cream Sauce
••Caesar Salad with
Parmesan Crisps
••Nutella Mousse with
Strawberries and Amaretti
Cookies
Wednesday—Flavors of Asia
••Asian-Glazed Chicken
Wings
••Homemade Pot Stickers
••Pot Sticker Wrappers from
Scratch
••Fried Rice
••Banana Spring Rolls
Thursday—Latin Fusion
••Tortilla Soup
••Fresh Handmade Flour
Tortillas
••Taco Bar—with all the
fixings
••Chocolate Ice Cream
Sandwiches with
Cinnamon Ice Cream
Friday—Graduation Day!
Show us what you learned!
Showcase your personal
food style from an array of
choices!
••Composed Fresh Green
Salad
••Individual Potato Gratin
••Stuffed Chicken Breast
••Homemade Chocolate and
Vanilla Cupcakes
••Cupcake Decoration Buffet
h Hands-On, 9 am–noon
$350 per weeklong
Monday–Friday session
Ages 8–10
Blackhawk, Mon.,
June 22–Fri., June 26
San Mateo, Mon.,
June 29–Fri., July 3
Ages 11–13
Blackhawk, Mon.,
July 13–Fri., July 17
San Mateo, Mon.,
July 2o–Fri., July 24
Teens in
the Kitchen
staff
Monday: Knife Skills Primer
••Knife Skills Basics
••Stir Fry Techniques and
Variations
••Skillet Pineapple Upside-
Down Cake
Tuesday: Pizza and Grilling
••Handmade Pizza Dough
and Sauces with Toppings
Buffet
••Fresh Basil and Pine Nut
Pesto
••Homemade Red Pizza Sauce
••Grilled Caesar Salad with
Homemade Dressing and
Parmesan Tuile
••Grilled Stone Fruit with
Fresh Chantilly Cream
Wednesday: DIY Day
What You Will Learn:
••Butter Making
••Cheese Making: Fresh
Mozzarella
••Emulsification: Garlic Aioli
Spread
••Bread Making: Fresh Herb
Focaccia
••Ice Cream Making: Vanilla
Bean
••Dessert Sauce: Salted
Caramel Sauce
Put It All Together:
••Focaccia Panini with Fresh
Mozzarella and Garlic Aioli
••Fresh Vanilla Bean
Ice Cream with Salted
Caramel Sauce
h Hands-On, 9 am–noon
$250 per three-day session
Monday–Wednesday
session
Ages 13–16
San Mateo, Mon.,
July 27–Wed., July 29
Blackhawk, Mon.,
Aug. 3–Wed., Aug. 5
MATCH HANDMADE IN ITALY

CLASS LISTINGS
Lunch 101
Receive $5 off for each indi-
vidual student registering
for two Lunch 101 classes
within the same catalog
period. Receive $10 off for
three.
LATE SPRINGTIME
FEAST
Ashley Tobin
••Artichoke and Ricotta
Ravioli with Parsley Butter
••Lemon and Thyme Chicken
Breasts with Shaved
Asparagus Salad
••Rhubarb Upside-Down
Cake
{ Demo $40
San Mateo, Fri., May. 29,
11:30 am–1 pm
SUMMER GARDEN
LUNCH
Janice Wacha
••Butter Lettuce and
Radicchio Salad with
Radishes, Oven-Roasted
Tomatoes and Capers
••Chicken Tagine with
Fennel, Carrots and Green
Olives
••Rose Geranium Pound
Cake with Strawberries
and Whipped Cream
{ Demo $40
San Mateo, Fri., June 19,
11:30 am–1 pm
ELEGANT SUMMER
LUNCH
Aubrey Winfield
••Grilled Polenta Bruschetta
with Heirloom Tomatoes
••Warm Frisee and Endive
Salad
••Salmon Cakes with
Horseradish and Rosemary
Sauce
••Poached Cherries with
Amaretto Ice Cream and
Amaretti Crumble
{ Demo $40
Blackhawk, Fri., Aug. 7,
11:30 am–1 pm
11:30 am–1 pm
Specialty
Subjects
MASTER BARISTA
CLASS: COFFEE SENSE
Giorgio Milos, illycaffè
••Experience Espresso Using
All Five Senses
••Expand Your Coffee-
Tasting Palate
••Learn Coffee’s Origins
from Ethiopia to Brazil and
Beyond
••Discussion of Bean
Agronomy and Chemistry
••Discover the Distinct
Flavors Present in illy
Single Origins and Blends
A light snack will be
provided.
{ Demo $55
11 am
SUMMERTIME JAM
MAKING
Rachel Saunders
••Basic Jam Making—
preparation of the fruit, the
cooking process, and how
to jar your jam
••Fundamentals of sugar,
lemon juice, stages of
cooking, and testing for
doneness
••Classic Strawberry Jam
••Classic Apricot Jam
••Italian Crostata with
Strawberry Jam
{ Demo $55
San Mateo, Mon., June 8,
6:30 pm
FRESH CHEESE
WORKSHOP
Mia Chambers
••Fresh Mozzarella, Ricotta
and Creme Fraiche from
Scratch
••Mozzarella, Tomato and
Basil Salad
••Fresh Herb Ricotta Pasta
••Strawberries with Creme
Fraiche
h Hands-On $75
San Mateo, Sat., July 18,
11 am
Experience espresso made
simple with illy iperEspresso.
This innovative capsule
system uses a patented
two-stage process to create
authentic café-quality
espresso with a single touch.
Choose from 11 coffee
capsule varieties.
For more information
visit illy.com
DISCOVER THE JOY
OF AN EXTRAORDINARY
COFFEE MOMENT.
Featuring
the new Y5
ILLY®
and illy logo are registered trademarks of illycaffè S.p.A. via Flavia
110 – 34147 Trieste – Italy. Copyright©
2014 illy caffè North America, Inc.
All rights reserved.

Sunny
Mediterranean
Flavors
DINNER WITH DONIA
Donia Bijan
••Summer Vegetable Galette
of Eggplant and Zucchini
with Goat Cheese
••Salmon Rillettes with
Warm Lentil Salad and
Brown Butter Cucumbers
••Corn Risotto Baked in
Early Girl Tomatoes
••Nectarine and Blackberry
Streusel Tart
{ Demo $65
Menlo Park, Thu., Aug. 6,
6:30 pm
A PERFECT
MEDITERRANEAN PICNIC
Lesley Canfield
••Bacon Phyllo Diamonds
••Whipped Feta and Red Bell
Pepper Dip with Crunchy
Pita Chips
••Fresh Dill Shrimp Salad in
Butter Lettuce Cups
••Watermelon, Arugula and
Feta Salad
••Roasted Vegetable, Truffle
and Chevre Sandwich
••Raspberry Tea Cakes
h Hands-On $75
Menlo Park, Tue., June 2,
6:30 pm
ITALIAN TAPAS
Maria Capdevielle
••Pesto-Stuffed Cherry
Tomatoes
••Olive Tapenade Crostini
••Eggplant Parmesan
••Spicy Lamb Meatballs with
Pepper Relish
••Lemon Granita
h Hands-On $75
Blackhawk, Thu., July 30,
6:30 pm
Menlo Park, Sat., Aug. 1,
11 am
SUMMERTIME FARMER’S
TABLE
Maria Capdevielle
••Spiced Almonds with
Herbs
••Roasted Zucchini with Mint
Pesto
••Gnudi—ricotta and spinach
gnocchi
••Braciole—veal meat rolls
stuffed with pecorino and
herbs
••Biscotti di Nocciole—
hazelnut cookies
h Hands-On
11 am
6:30 pm
PAELLA PARTY!
Linda Carucci
••Sangria Rioja—with fresh
peaches
••Pan con Tomaquet—
tomato-rubbed bruschetta
••Shaved Fennel Salad with
Manchego, Currants and
Pine Nuts
••Paella Mar y Montana—
with shrimp, squid, sausage
and chicken
®
Ceramic Hens and Poulettes from Provence
Handmade, Handcrafted, Hand-Painted
X-Large • Medium • Small
Available in various colors
So Very Fanciful
CHIC RUSTIQUE
2 0 Dr a e g e r’s C o o k i n g S c ho o l ... To register for classes, visit draegerscookingschool.com

••Granadinas—toasted
wheat flour and ground
almond cookies from
Granada
{ Demo $75
San Mateo, Thu., June 25,
6:30 pm
Blackhawk, Tue., June 30,
6:30 pm
ITALIAN SUMMER:
SLOW FOOD STYLE
Vera Ciammetti
••Grilled Asparagus with
Fried Egg and Parmigiano
••Fennel Salad with Oranges
••Pasta with Carrot Greens
Pesto
••Grilled Shrimp and
Lemons
••Carrots on the Grill
••Strawberry Tiramisu
{ Demo $55
6:30 pm
ITALIAN SUMMERTIME
FEAST
Vera Ciammetti
••Homemade Grilled Pizza
with Summer Vegetables
and Prosciutto
••Zucchini Ribbon Salad with
Fried Squash Blossoms
••Vegetable Skewers on the
Grill
••Meyer Lemon Granita with
Fried Dough
{ Demo $55
San Mateo, Thu., Aug. 13,
6:30 pm
A TASTE OF SICILY
Rosetta Costantino
••Caponata—eggplant sweet
and sour stew
••Fresh Handmade Pasta
with Pesto Trapanese—
pesto of almonds, raw
tomatoes, basil, cheese and
olive oil
••Pork Rolls Stuffed with
Breadcrumbs, Raisins, Pine
Nuts and Pecorino Cheese
••Salad of Sweet Melon,
Fennel and Red Onions
••Ricotta Gelato
h Hands-On $75
Blackhawk, Tue., July 21,
6:30 pm
6:30 pm
ITALIAN SEASIDE
COOKING
Deborah Dal Fovo
••Crispy Fried Calamari
••“Reef” Spaghetti with
Crustaceans and Shellfish
••Whole Poached Fish with
Cherry Tomatoes, Garlic
and Parsley
••Lemon Sorbet Cups
{ Demo $55
6:30 pm
SUMMER IN ROME
Deborah Dal Fovo
••Roman Flatbread with Figs
and Prosciutto
••Pasta with Sweet Bell
Pepper Sauce
••Seared Beef “Rags” with
Arugula
••Frozen Fresh Peach Mash
with Whipped Cream
{ Demo $55
Blackhawk, Tue., Aug. 25,
6:30 pm
Menlo Park, Wed., Aug. 26,
6:30 pm
entertaining with
entertaining
with
www.CaspariOnline.com
The handmade
Presà collection
from Zafferano
brings Italian style
and craftsmanship
to the table.

CALENDAR Blackhawk
Be sure to
Circle your
favorites
01 02
03 04 05 06 07 08 09
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
31
= call for private event availability
Sun Mon Tue Wed Thu Fri Sat
01 02 03 04 05 06
07 08 09 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30
Wed 3
Flavor Flours
Alice Medrich | P. 15
Thu 4
Yogurt Feast:
Sweet & Savory Recipes
for Summer Entertaining
Janet Fletcher | PP. 7, 14
Sat 6
Pizza Workshop
Maria Capdevielle | P. 15
Tue 9
BASICS: Handmade Pasta
Staff | P. 13
Tue 11
Cocktails & Cooking:
Asian Fusion
Staff | P. 17
Thu 18
Italian Summer Desserts
Mon 22
Junior Chefs’ Camp
Ages 8–10
June 22–26
Staff | P. 18
Tue 30
Paella Party!
Linda Carucci | P. 20
Wed 13
BASICS: Chicken
Staff | P. 13
Tue 19
BASICS: Crepes
Staff | P. 13
Sat 23
BASICS: Cupcakes
Staff | P. 13
Wed 27
BASICS: Seafood
Staff | P. 13

Blackhawk CALENDAR
01 02 03 04
05 06 07 08 09 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30 31
01
02 03 04 05 06 07 08
09 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30 31
Mon 3
Teens in the Kitchen
Ages 13–16
Aug. 3–5
Staff | P. 18
Fri 7
Lunch 101:
Elegant Summer Lunch
Aubrey Winfield | P. 19
Sat 8
BASICS: Knife Skills
Staff | P. 13
Sat 15
Cocktails & Cooking:
Flavors of Spain
Staff | P. 17
Thu 20
Italian Dry Pasta 101
Rolando Beramendi | P. 14
Sat 22
Desserts from
Southern Italy
Rosetta Costantino | P. 15
Tue 25
Summer in Rome
Deborah Dal Fovo | P. 21
Thu 27
Summertime
Farmer’s Table
Wed 8
BASICS: Pork
Staff | P. 13
Mon 13
Ages 11–13
July 13–17
Staff | P. 18
Tue 21
A Taste of Sicily
Sat 25
BASICS: Tarts and Pies
Staff | P. 13
Thu 30
Italian Tapas
To register for classes, call 800.642.9463 x261 or 650.685.3704 Mon.–Fri., 9 am–5 pm ... Dr a e g e r’s C o o k i n g S c ho o l 2 3

CALENDAR Menlo Park
Tue 2
A Perfect
Mediterranean Picnic
Lesley Canfield | P. 20
Tue 16
BASICS: Pork
Staff | P. 13
Sat 27
Margarita Madness:
Tommy’s Fish Taco Bar
Tommy Vargas | P. 16
Thu 14
BASICS: Handmade Pasta
Staff | P. 13
Thu 21
BASICS: Crepes
Staff | P. 13
01 02
03 04 05 06 07 08 09
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
31
01 02 03 04 05 06
07 08 09 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30

Menlo Park CALENDAR
Sat 11
BASICS: Getting Started
in the Kitchen
Staff | P. 13
Wed 15
BASICS: Cupcakes
Staff | P. 13
Wed 22
BASICS: Chicken
Staff | P. 13
Sat 1
Italian Tapas
Thu 6
Dinner with Donia
Donia Bijan | P. 20
Fri 21
Staff | P. 13
Wed 26
Summer in Rome
01 02 03 04
05 06 07 08 09 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30 31
01
02 03 04 05 06 07 08
09 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30 31

CALENDAR San Mateo
Tue 2
Flavor Flours
Alice Medrich | P. 15
Wed 3
Italian Seaside Cooking
Thu 4
Summertime in New
England: Lobstah Rolls
and Chowdah!
Sat 6
Coastal Southern Indian
Saira Paulose | P. 14
Mon 8
Summertime Jam Making
Rachel Saunders | P. 19
Wed 10
Yogurt Feast:
Sweet & Savory Recipes
for Summer Entertaining
Janet Fletcher | PP. 7, 14
Sat 13
Beginning Cake
Decorating
Tyler Hall | P. 15
Wed 17
Italian Summer:
Slow Food Style
Vera Ciammetti | P. 21
Fri 19
Lunch 101:
Summer Garden Lunch
Janice Wacha | P. 19
Sat 20
Italian Summer Desserts
Tue 23
BASICS: Seafood
Staff | P. 13
Thu 25
Paella Party!
Fri 26
An Enchanted Dinner
Party
Michael Zimmerman | P. 17
Mon 29
Ages 8–10
June 29–July 3
Staff | P. 18
Sat 2
Gluten-Free Fair!
All day | P. 17
Sat 16
Staff | P. 13
Wed 20
A Parisian Picnic
Andrea Slonecker | PP. 4, 14
Sat 23
Margarita Madness:
The Whole Enchilada
Thu 28
Campton Place Cuisine
Srijith Gopinathan |
PP. 3, 14
Fri 29
Lunch 101:
Late Springtime Feast
Ashley Tobin | P. 19
Sat 30
Pizza Workshop
01 02
03 04 05 06 07 08 09
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
31
01 02 03 04 05 06
07 08 09 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30

San Mateo CALENDAR
Thu 16
The International
Peruvian Kitchen
Nora Landa Frazier | P. 15
Sat 18
Fresh Cheese Workshop
Mia Chambers | P. 19
Mon 20
Ages 11–13
July 20–24
Staff | P. 18
Thu 23
Wine Country
Summertime Feast
Joanne Weir | P. 16
Sat 25
Margarita Madness:
Chili Workshop
Mon 27
Teens in the Kitchen
Ages 13–16
July 27–29
Staff | P. 18
Wed 29
Globally Gluten-Free
Linda Shiue, M.D.,
with PAMF | P. 17
Fri 31
Nuevo Latino Fiesta
Tue 4
New Approaches to
Mexican Cooking
Hugh Carpenter | P. 16
Fri 7
Japanese Entertaining
Mia Chambers | P. 14
Sat 8
BASICS: Tarts and Pies
Staff | P. 13
Tue 11
A Taste of Sicily
Thu 13
Italian Summertime Feast
Vera Ciammetti | P. 21
Fri 14
Lunch 101:
Elegant Summer Lunch
Aubrey Winfield | P. 19
Sat 15
Summertime Farmer’s
Table
Tue 18
Italian Dry Pasta 101
Rolando Beramendi |
PP. 4, 14
Wed 19
Spanish Summertime
Gazpacho & Tapas
Linda Shiue, M.D.,
with PAMF | P. 18
Sat 22
Master Barista Class:
Coffee Sense
Giorgio Milos, illycaffè | P. 19
Tue 25
Asian Grilling Made Easy
Hugh Carpenter | P. 16
Fri 28
Summertime Soiree
Sat 29
Desserts from
Southern Italy
01 02 03 04
05 06 07 08 09 10 11
12 13 14 15 16 17 18
19 20 21 22 23 24 25
26 27 28 29 30 31
01
02 03 04 05 06 07 08
09 10 11 12 13 14 15
16 17 18 19 20 21 22
23 24 25 26 27 28 29
30 31

FAQ
2 8 Draeger’s Cooking School ... To register for classes, visit draegerscookingschool.com
Draeger’s in Blackhawk
4100 Blackhawk Plaza Circle
Danville, CA 94506
Plenty of free parking
near the store.
Draeger’s in Menlo Park
1010 University Drive
Menlo Park, CA 94025
Free parking anytime in the Draeger’s
private lot on Menlo Avenue (the south
side of the building). The lot on the
north side of the store is a municipal
lot where tickets are issued
after one hour.
Draeger’s in San Mateo
222 East Fourth Ave.
San Mateo, CA 94401
Free parking anytime in
Draeger’s private garage
in the basement.
Registration
and Information
Register online anytime at
draegerscookingschool.com. For
telephone assistance, please call
650.685.3704 or 800.642.9463
x261 Monday through Friday,
9 am to 5 pm. All registrations
and inquiries go through our
San Mateo main office.
What if I can’t attend a class?
Please call the cooking school office at
least five business days before the class
for credit to reschedule and 10 business
days before the class to receive a full
refund. If you need to cancel fewer than
five business days before the class and
the class does not have a wait list, it will
be too late to reschedule for another class,
though you may send a friend to attend
class in your place. You may purchase
insurance for a nonrefundable $5 per seat.
Insurance gives you the flexibility to
cancel with fewer than five business days’
notice and still reschedule for a future
class.
What is the difference between demo
and hands-on?
Taking a demonstration class is akin to
being at the chef’s table, where you watch
the chef cook and get a taste of everything
on the menu. In hands-on classes, you put
on an apron, are divided into groups and
each group prepares a part of the menu.
Do they feed us in class?
You will enjoy a tasting portion of each
dish prepared in class. However, the first
dish may not be served until 45 minutes
or more after class begins.
How long will the class last?
Demonstration classes generally last
about 2 to 2½ hours. Hands-on classes
generally take about 2½ to 3 hours. If a
class wavers significantly from this time
frame, such as Lunch 101, it will be noted
in the class description.
Is there reserved seating?
Seating is first-come, first-served. Doors
open 30 minutes prior to the start of the
class.
What should I bring to class?
In hands-on classes, please wear long
pants and closed-toed, rubber-soled shoes.
We will provide aprons, knives and other
equipment. In a demonstration class, you
may wish to bring a sweater, since the
room is air-conditioned to offset the heat
from cooking.
Are beverages served during class?
We offer complimentary water, sparkling
water, sodas and wine. Two glasses of
wine are poured to students 21 and older.
Alcohol may not be brought in from out-
side of the classroom.
Do I have to register in advance or
can I just show up?
Please register in advance. We have to
determine whether there is sufficient en-
rollment to run the class and place orders
in advance for ingredients.
What happens if my class is canceled?
When a class is canceled due to insuf-
ficient enrollment, we will issue you a full
refund in kind or transfer your credit to
another class, your choice.
How do I give someone a class as
a gift?
Please purchase a Draeger’s gift card. A
cooking class catalog may be presented
along with it. This allows recipients the
flexibility of choosing the class they
want. Any leftover funds can be used for
anything in the store, from gourmet gro-
ceries to cookbooks to dinner at Viognier
Restaurant, located inside our San Mateo
store. Classes cost $50 to $75 per class on
average.
Do you offer team-building cooking
classes or cooking parties?
Yes, we do! Please contact
Abigail Crayne at 650.685.3704 or
cookingschool@draegers.com.
Are there any discounts?
For every 10 classes an individual takes at
full price, the 11th one is $50 off. Receive
$50 off for each individual registering
for five BASICS classes. Receive $5 off
for each individual registering for two
Lunch 101 classes. Receive $10 off for each
individual registering for three or more
Lunch 101 classes. BASICS and Lunch 101
discounts apply to classes occurring in
the same catalog period.
What is the minimum age to attend
a class?
Children ages 12 and 13 are welcome to
enroll in our regular classes, accompa-
nied by a paying adult. Children 14 and
older may attend class unaccompanied
by an adult.
Cooking School
Frequently
Asked
Questions
Class Locations and Parking

800-642-9463 x 319
www.draegers.com
CUSTOM AND CORPORATE
GIFT BASKETS
available for any occasion
Team Building Birthdays Anniversaries
Performance Incentives and more!
From a rustic Italian feast to a cocktail party mixer,
we’ll make your special occasion unforgettable!
> THE KEY INGREDIENT IS FUN! <
Everyone will participate in the creation of the meal,
enjoy the fruits of their labors together,
and the best part is—no dishes!
Private Cooking Events at
Contact cookingschool@draegers.com or call 650.685.3704 for more information.
Private Dining Room at Viognier Restaurant
Viognier’s elegant Private Dining Room is the ideal setting for
business meetings, lectures, presentations, cocktail receptions,
rehearsal dinners, birthday parties, and baby showers.
Available 7 days a week, this warmly appointed venue provides
an intimate environment, excellent service and memorable
cuisine from Chef Chris Aquino.
We also provide cooking demonstrations, wine tastings,
and team building events.
Please contact us for a personalized consultation.
650.685.3720 | 222 East 4th
Avenue | San Mateo, CA 94401
www.viognierrestaurant.com | e-mail viognierpd@draegers.com
THE RESTAURANT AT DRAEGER’S
To register for classes, call 800.642.9463 x261 or 650.685.3704 Mon.–Fri., 9 am–5 pm ... Draeger’s Cooking School 2 9

222 E. Fourth Ave.
San Mateo, CA 94401
Book an interactive team-building cooking party!
650.685.3704
cookingschool@draegers.com
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DraegersCookingSchoolCatalog

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