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253 Columbus Avenue
San Francisco, CA, 94133
United States

4157963757

Solutions for private events of under 40 people: a downtown San Francisco venue, event services, and a sharp collection of rentals.

Example Cooking Class Set Package

A cooking class and dinner set-priced package for a private event at Cookhouse in San Francisco.


Team Building Cooking Class and Dinner

September 2019, 25 guests


Important Notes

DAY-OF-EVENT CONACT INFO

If you have any questions on Monday, please call us at the office (415-796-3757) as we won’t be at our computers much while setting up for your event.

BY THE THURSDAY PRIOR TO EVENT

If you’d like a custom sign for the window display near our entrance, just let us know what you’d like it to say! Feel free to send a high-res logo for the sign or menus.


Timeline

  • 4:30pm – Chef & team arrive, load-in, and set-up

  • 6:00pm – Guests arrive and enjoy wine and appetizers

  • 6:30pm – Class is introduced

  • 6:45pm – Cooking begins!

  • 7:45pm – Dinner is served

  • 10:00pm – Load-out is finished; reservation ends

Additional time

  • You’ll have access to Cookhouse anytime between 4:30pm-6:00pm in case you’d like to arrive earlier than guests or drop off items.

  • If you’d prefer to drop off items earlier, please arrange this with us.

  • Should guests stay later than 10:00pm, additional time, rounded to the nearest half hour, will be added to the final bill at $450/hr.


Napa Valley Inspired Menu

Snacks

Wild Mushroom, Caramelized Onion and Mt. Tam Tartlets
with Truffle Salt

Champagne Poached Shrimp Platter
with Basil Pesto Dip and Meyer Lemon Cocktail Sauce

For The Table

Bread and Butter

First Course

Summer Corn Tagliatelle
Sweet Corn, Bacon, Toy Box Tomatoes and Basil

(Bacon will be omitted for vegan guests.)

Second Course

Radicchio, Frisée & Butter Lettuce Salad
Summer Melon, Toma Cheese, Smoked Almonds and Champagne Vinaigrette

(Almonds will be omitted for the guests with nut allergies.)

Third Course

Pan Seared Halibut with Sauce Verte
Green Bean, Snap Pea, English Pea Sauté and Marinated Cherry Tomato Salad

Dessert

Warm Flourless Chocolate Cakes
with Raspberry Sorbet, Vanilla Beam Cream Chantilly, Late Summer Berries and Butter Cookie Crumble


Guests will learn how to make fresh tagliatelle, as well as the rest of the first course. Your chef will make the rest of the menu.

After the event, we’ll email you the recipe to distribute to your group! So, no need to take notes.


Wine Pairings Recommended By The Chef

  • Graham Beck Brut Rosé, South Africa

    elegant bubbly | subtle red berries | hints of lavender

  • Scribe Chardonnay 2016, Carneros

    refreshing | unoaked | bright fruit | structured body

  • Esoterica Pinot Noir 2016, Carneros

    ripe dark fruit | light vanilla | soft on palate | smooth finish

  • Coffee and tea offered to guests with dessert.

You’re also welcome to open our other wines during the event. These additional wines will be charged as opened on your final invoice.

Beer And Non-Alcoholic Beverages

  • Easy Jack Session IPA

  • Trumer Pils

  • Deschutes Mirror Pond Pale Ale

  • Deschutes Black Butte Porter

  • Stone Delicious IPA

  • Lagunitas A Little Sumpin' Sumpin' Ale

  • San Pellegrino

  • La Croix, variety of flavors

  • Coffee and tea, offered with dessert


About your chef

Chef Caroline Fey began her culinary career when she was 16 years old, making pasta and assorted breads for an Italian restaurant after school.

She went to The French Culinary Institute in New York City, got two degrees from The FCI, a classic culinary degree and a pastry degree, and has worked in restaurants in Manhattan, Ithaca NY, and Park City UT, and for a catering company in East Hampton, NY.

After completing a wine program at The CIA in Napa, she started a little company called Mariposa Kitchen and began working as a private chef and caterer. Mariposa Kitchen became The City Kitchen, with a full website including cooking videos and a food blog.

Chef Caroline’s work has been featured in CA Home + Design Magazine, Food52, and on the CBS morning show.

Chef Caroline will also bring kitchen assistants and servers to assist with your class and dinner.

 

Your reservation includes

Tableware and Glassware

  • All dishes, silverware, glassware, and serveware, per your guest count.

Chef’s Kitchen

  • All cookware and appliances needed for your cooking class.

Votives

  • Oil-wick candles in clear glasses.

Linen Dinner Napkins

  • Charcoal, ironed.

Stationary

  • Printed menus for each place setting and signage for the entrance.

Event Manager

  • Jen will be onsite during your event should you have questions.


Room Layout

 

Helpful Information

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Our Location

Cookhouse, 253 Columbus Ave, San Francisco, CA 94133

Parking, transportation, and load-in tips: Click here.

Click to find Cookhouse on Google Maps, and feel free to bookmark (save) our business location to make directions and our phone number quicker to pull up on the day of the event and share or AirDrop to your team.


 

Due Dates

By September 16th

Please let us know about any changes to your guest count. Currently, we’re preparing for 25 guests. The charge for any additional guests will be $150 per guest. Also, please inform us of any additional dietary restrictions.

By September 19th

If you’d like a custom sign for the window display next to our front door, just let us know what you’d like it to say! You can send a high-res logo if you'd like (we can also use this for your menus).


Contact

Feel free to email us with questions. I’m Jen (👋 hi!), your lead event planner, though you may also hear from Adah, Linnea, or Alex.

Jen Wu

Owner, Cookhouse

jen@cookhousesf.com

office: 415-796-3757


The team had a great time, they are still raving about it.
— Christine M. [SOMA-based venture capital firm]