Chef Alex Ong of Betelnut (formerly Hutong)

One of the big San Francisco food blog stories of this week was how Hutong restaurant is returning back to its previous identity of Betelnut after just about a month, right after a negative review from Michael Bauer dropped. Chef Alex Ong from the restaurant formerly known as Hutong and soon to be reintroduced as Betelnut leads a class on Asian braising and steaming at Tante Marie's Cooking School from 2-4 p.m. on May 8. Admission is $75.

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Flickr/andreelau

Roast beef nigiri at Delica Sushi Bar.

Sushi making seems like such a veiled art, deceptively simple magic. Every year, Mikiko Ando, executive sushi chef of Delica Sushi Bar, pulls back that secret curtain and hosts a series of three hands-on sushi masterclasses that explore various forms of rolls, nigiri, and sashimi and offer knife skills for cutting sashimi and other ingredients. There are five more sessions this year, beginning with a roll course at Delica on April 15 and continuing through June. The three-hour instructionals are $100.

See Also:
-Watch A16 Chef Chris Thompson Break Down a Whole Pig in Our New Video

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Flickr/Ian Sane

Break out your dungarees and get ready for Farm School.

On the heels of the news that Hayes Valley Farm, the demonstration farm and education center, is closing, 18 Reasons has announced a new series of classes called Farm School. The class description explains that it's not a "comprehensive how-to-start-a-farm class," but that it's "perfect for people interested in the politics and practicalities of small scale organic farming in the Bay Area."

Half of the ten-session course consist of lectures at 18 Reasons on the logistics and business of starting a farm, while the other half will be hands-on courses at the Bi-Rite Farm and Sonoma Garden Park in Sonoma.

See also: Hayes Valley Farm to Close by June 1
Controversy Over Dodge Ram's "God Made a Farmer" Ad
Ecopia Farms Brings Organic, Restaurant-Quality Greens Year-Round

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Flickr/veganheathen

Ever wanted to have your own infused vinegar business? Here's your chance.

In January California passed a new Cottage Food Law which gave aspiring bakers, picklers, candy-makers, and other home cooks to legally sell food they make at home. Now ForageSF, the organization behind the now-defunct, home-cook-heavy Underground Market, is teaching a series of March and April classes on what the law means for aspiring culinary entrepreneurs -- including several classes featuring Underground Market alums who have gone on to expand their cottage industries into well-known businesses.

See also: California's Got a Brand New Cottage Food Law
Mark Your Calendar for the Last-Ever Underground Market on December 22
ForageSF: Expanding the Wild Empire

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Flickr/hep

Learn to capture rock crabs in Urban Sea Foraging class.

It seems to be pasta-making season now and Flour + Water (2401 Harrison) frequently offers multi-class series on making pasta, and the next one runs March 5 (flat noodles) and March 12 (stuffed pastas); both start at 6:30 p.m. and double as dinner. Take homes include a recipe book and fresh pasta to play with at home. Reserve a spot ($200 for each) via Brown Paper Tickets. On a related note and a higher authority, the church Eucharist (285 Main) is offering a casual "Fresh Pasta 101" course on March 9; grab your ticket ($25) here.

See also: Flour + Water's Stuffed Pasta

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Flickr/m.brew

Learn to make Nihachi soba at SF Cooking School on Feb. 16.

Knife Sharpening and Skills Intensive
Where: 18 Reasons, 3674 18th St., 568-2710
When: Sun., Feb. 3, 11 a.m. to 3 p.m.
Cost: $120 (purchase in advance via Brown Paper Tickets)
The rundown: Josh Donald of Bernal Cutlery will arm you with the right way to take care of your knives and keep them properly pointy. Meanwhile, Bi-Rite Market's John Lee will equip you with knife techniques in this boot camp-like session while you prepare a group lunch. Bring your chef's knife for onsite sharpening; you'll also get a bag of vegetables and recipes to play with later.

See Also: Dish Duel: Tempura Soba

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Flickr/louisa_catlover

Learn about Asian Greens at 18 Reasons on Jan. 15.

Bitter to Sweet: An Introduction to Asian Greens

Where: 18 Reasons, 3674 18th St. (at Dolores), 568-2710
When: Jan. 15, 6:30-8:30 p.m.
Cost: $70 (purchase in advance via Brown Paper Tickets)

The rundown: After you're primed on the differences between the myriad of greens available in San Francisco markets, you'll put together a four-course, pan-Asian meal to enjoy with fellow students. Dishes include Japanese chrysanthemum with sesame, Indian mehti roti, Chinese mustard soup with pork ribs and wolf berries, and Southeast Asian watercress salad with roasted garlic and egg.

See Also:
- 4505 Butcher Shop: Chicharrones Nachos, Chorizo Con Queso-Topped Sausages, and More

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Meave Gallagher

Kimchi radish by Sinto Gourmet.

Kimchi Dumplings for Lunar New Year

Where: Sinto Gourmet, 1226 Folsom (at Eighth St.)
When: Sat., Jan. 19, 5-8 p.m.
Cost: $25 (purchase in advance via Eventbrite)

The rundown: A local purveyor of kimchi products is opening up its HQ to the public for one evening only in order to celebrate the Lunar New Year with an informal class and family-style meal.

See Also:
- HRD Coffee Shop's Kimchi Burrito
- Tofu-Kimchi Tacos from TaKorea

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San Francisco Cooking School

Learn some new techniques at SFCS's new state-of-the-art teaching kitchen.

Last fall saw the opening of the San Francisco Cooking School, a new culinary education center in the Civic Center that offers professional degrees as well as classes for amateurs taught by some of the best chefs in the city. Today the school released the new lineup of winter "hands-on" classes for those not pursuing a culinary degree, and they sound like a pretty awesome way to make good on any cooking-related New Year's resolutions.

See also:
- San Francisco Cooking School: Culinary Lessons for the Rest of Us
- Become a Master Pizzaiolo at SF Cooking School's Pizza-Making Classes

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Flickr/peachyogurt

Learn how to perfect polenta at 18 Reasons in January.

Polenta: The Delicious Economy of The Italian Kitchen

Where: 18 Reasons, 3674 18th St. (at Dolores), 241-9760
When: Jan. 6 at 4 p.m., Jan. 8 at 6:30 p.m., and Jan. 20 at 4 p.m.
Cost: $110 (purchase in advance via Brown Paper Tickets)

The rundown: This is a three-part, hands-on polenta primer taught by Viola Buitoni. She'll offer recipes and techniques for perfecting polenta as well as how to incorporate it into desserts and into clever leftovers.

See Also:
- SF Cocktail Week, Day 1: The Boothby Revealed, Plus West Coast Super Women

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