This Sunday Bay seniors with savory memories of San Francisco dinners past will have a chance to learn how to cook them under the wise whisk of Tori Ritchie at Tante Marie’s Cooking School. Recipes include Dungeness Crab Rangoon from Trader Vic’s; Zuni-Style Roast Chicken with Bread Salad and Currants; Chez Panisse-Inspired Goats Cheese Salad; Vanessi’s Soft Polenta with Teleme from Sonoma; Swiss Chard Bread Pudding made with Acme Levain; Caramel Pots de Creme as la Stars; North Beach Panettone with Orange Rind and Crushed Sugar; and Irish Coffee Zabaglione. Sunday Dec.11 from 10-3. $195

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