Matt Sassman, an avid cookbook experimenter, loves to pull ideas from a variety of sources to throw fantastic dinner parties or cook himself a wonderful meal. Join him at the counter for a monthly class sharing dishes that inspire him, as the class enjoys crispy bacon salad with fried and fresh-shaved Brussels sprouts tossed in bacon-soy-shallot vinaigrette, glazed and braised five-spice pork ribs with a sticky glaze, scallion pancakes with a spicy soy-green onion dipping sauce, plus Chinese almond cookies.

Fall in love with our favorite local crop - freshly dug garlic. Enjoy rich aromatic flavors in every dish, as this class feasts on garlic pancakes with plum dipping sauce, green mango salad with garlic dressing, San Francisco Vietnamese garlic noodles, caramelized garlic-ginger chicken on jasmine rice, plus mango sorbet. Fresh garlic is available for sale at Kitchen Conservatory.

The pantry is filled with all the baking essentials for an in-depth three-week course with Dawn Meyer focusing on the basics of baking, learning essential techniques, and creating delicious treats from scratch. This hands-on class will make cakes, cookies, quick breads, scones, biscuits, tarts, crackers, and pies including tart cherry scones, shortcakes, buttery biscuits, lemon pound cake, cherry-berry coffeecake, graham crackers, goldfish crackers, summer berry galette, rustic tomato tart, brown butter bourbon chocolate chip cookies, shortbread cookies, chocolate-cherry biscotti, apricot-white chocolate rugelach, and apple pie with crumb topping. Anyone under the age of 16 must be accompanied by an adult taking the class. #weekday