Chef Georgeanne Brennan is the recipient of both a James Beard and Julia Child Cookbook award and the author of more than 30 cookbooks and garden books, as well as the acclaimed food memoir, A Pig in Provence. She is a regular contributor to the San Francisco Chronicle Food Section as well as other publications. Her consulting firm, Evans & Brennan, specializes in food, agriculture and improving school lunch.
Chef Georgeanne Brennan offers three hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center.
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