We’re officially ONE YEAR OLD!!!! We couldn’t possibly express the true joy it has been connecting and growing with this beautiful, supportive and passionate community of ours over the past 12 months.
It is a true privilege to break bread with each and everyone one of you and to have connected with some extraordinary people along the way….such as the sensational team behind Cherry Bombe who, we’re thrilled to announce, are including our founder, Michelle Mannix on their faculty at the inaugural Cherry Bombe University!!! Michelle will be joining a lineup of such astonishing women as Martha Stewart and Christina Tosi throughout the weekend of October 26th - 28th, who’ll be sharing their wisdom and experience on everything from finding your flavor to finding your voice. Tickets are on sale now!
Even if you can’t make it to CBU, we still want to celebrate with you, so we’re offering 15% off our classes with the code : BIRTHDAYBITES. We cannot wait to laugh, cook and dine with you - thank you for a sensational first year.
A GASTRONOMIC JOURNEY FROM MUMBAI TO OAKLAND
In Nik Sharma’s new cookbook “Season”, the chef reflects upon his culinary trajectory as a gay immigrant….and after the recent overturning of Section 377 in India…
….THE CAKE WE’RE CELEBRATING WITH
WHAT’S ON OUR PLATES
While we’re all about the moresome, meaty magic that comes with the typical Fall fare,vegetables are truly what shine this season. (check out our class roster is chock full of vegetarian friendly courses!)
THE DIVINITY OF DINING
THE WOMEN WE’RE WATCHING
FLAVORS OF A RAINBOW NATION
THE POWER WE’RE PREACHING
THE FOOD FUND WE’RE BACKING
The Doe Fund supports the transition of previously incarcerated, homeless or addicted individuals back into the community with training in the culinary arts, among others. Support can be lent at this month’s upcoming Gala.
THE MAGAZINE THAT’S MAKING MOVES
The gorgeous Milky Mag, whose second issue, highlighting traditions, roots and rituals, is out now.
THE SOLO SUPPERS WORTH CELEBRATING
Why creativity in the kitchen shouldn’t be reserved just for cooking for a crowd (check out some of our Cooking for One classes)
THE FUTURE OF FOOD
With plant breeders cultivating a superior selection of fruits and veg, coming in prettier packages, with higher nutritional content and producing significantly less waste, “bespoke seeds” have the potential of produce looking very bright!
THE PAGES WE’RE PORING OVER
The gorgeous contenders for this Fall’s best new cookbooks
T H E C O O K S P A C E C R E W