Nothing equals the learning experience of a real cooking class. In class you have the opportunity to use your five senses: sight, hearing, smell, touch, and taste. You have the opportunity to interact with the instructor and ask questions to help you better understand the concepts and techniques. You learn new dishes, make new friends, and take home new skills and ideas to make cooking at home and entertaining more enjoyable. In addition to all of these practical reasons, the most important reason of all is it's fun!
 
 
September 23, 2010, 7:00PM
Magic Mushrooms
Three wonderfully prepared dishes take mushrooms from soup, to salad, to main course. We'll be focusing on the preparation and use of multiple varieties, paying attention to taste and texture.

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October 14, 2010, 7:00PM
The Cheese Course
Chef James R. Kirkley, IV

For over two years James concentrated his studies on 320 different cheeses from all over the world. James plans to equip you with enough information to steer you in the right direction concerning cheese selections. He'll help you to ignore the ordinary and zero in on the extraordinary. We have heard a rumor that his famous Cheese Fondue may be part of the evening.

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November 11, 2010
Squash Anyone?
Just in time for Thanksgiving; in addition to cooking squash-based dishes, we will outline varieties, their distinct flavors and textures and how they can be prepared. We have gathered up great ideas from our recent trip to the mid-west.

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December 9, 2010
The Return of Killer Apps
We heard you... last year's "Killer Apps" (chef-speak for delicious appetizers) was so well received we are bringing it back, at your request, this year with all new recipes and presentations. As last year, we will be emphasizing delicious, stress-free recipes and ideas.

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A one-year membership to our Olive Oil & Vinegar Club is the perfect gift for the serious gourmet or the dedicated foodie on your list!  Three times a year we deliver a two-bottle selection: one bottle of premium, extra virgin olive oil from boutique olive oil producers located in the state of California and one bottle of our internationally recognized vinegar.  Each bottle is a generous 12.7 ounces. Many of our olive oils and vinegars have been awarded the highest honors at international culinary festivals and competitions. 

We feature the finest California Olive Oil Council certified Extra Virgin Olive oils. Now anyone can enjoy the greatest olive oils the Golden State has to offer. Because they're fresh our olive oils are at the peak of delicious perfection. Vinegars are bewitchingly complex and new flavor combinations enter the culinary scene almost daily. il Fustino takes pride in offering the very best the world has to offer. Prepare to be astonished!

Santa Barbara's best-kept secret, the SBCC School of Culinary Arts, Gourmet Dining Room, is now featuring il Fustino olive oils and vinegars.

Each semester the graduating class is given the responsibility of creating a restaurant. From concept to execution, under the watchful eye of Charles Fredericks (formerly Executive Chef at Bouchon), these fledgling Chefs never disappoint.

This semester the restaurant is named "Nagé". The restaurant is open Thursday and Friday at 5:30 with seating up to 7:00.  $40 covers a four-course meal: cold appetizer, hot appetizer, entree and dessert. There are 5 options for each course. The first three courses are paired with wine.

Reservations are a must, (805) 965-0581 x2773.

P.S. We always hear the stories of Julia Child eating at La Super Rica or buying a Costco chicken. But did you know she dined frequently at the SBCC Gourmet Dining Room? Where else could she find Foie Gras, Frogs Legs and Steak Tartare?

The following items on the menu incorporate il Fustino Tuscan Blend EVOO:

Pomegranate vinegar and 25-year-old Balsamic vinegar are used to finish the: