LogoBraise
Vegetarian Cooking Classes · San Francisco

The kitchen
is the lesson.

Saturday mornings. Eight seats. Vegetables, flame, and someone who knows what to do with both.

See the Classes
Student laughing over a cutting board covered in colorful vegetables
Hands dusty with flour shaping fresh pasta on a wooden board
Bubbling shakshuka being pulled from the oven with steam rising
▶ Live Class
Vibrant grain bowl with roasted vegetables and tahini drizzle
Close-up of charred cauliflower steak on a slate plate
Couple cooking together at a wooden kitchen island, smiling
Plated dish glowing under warm pendant light in a kitchen setting
Close-up of roasted figs on a wooden board with honey
Student plating a dish with careful hands and garnish
Overhead shot of colorful vegetable ingredients laid out on a table
Warm kitchen scene with copper pans catching golden hour light
Beautifully plated vegetarian dinner with herbs and olive oil
scroll
The Kitchen

Vegetables deserve
your full attention.

Braise is a working kitchen in the heart of the city where we spend Saturdays learning what heat, acid, and patience can pull from a single root vegetable. No gimmicks. No meat substitute. Just the real thing.

Classes run 3 hours. You'll leave with a full stomach, a recipe card written in your own handwriting, and at least one technique that changes how you cook on a Tuesday night.

3 hrs

Each session

8 seats

Per class max

100%

Vegetarian

Copper pans hanging in a warm kitchen with golden light
Instructor demonstrating vegetable preparation technique to students
✦ Every Saturday, 10am – 1pm
Class 01

The Art of the Grain Bowl

Build a bowl that holds its own as a meal — layers of texture, acid, and warmth.

Vibrant grain bowl with roasted sweet potato, chickpeas, and tahini
Close-up of heirloom grains — farro, millet, black rice — in ceramic bowls
Ancient grains

I'd been eating sad desk salads for years. This class taught me that a bowl can be a complete thought.

J

Jasmine Torres

Food writer, Austin

Roasted vegetables arranged artfully on a ceramic plate with microgreens

The Art of the Grain Bowl

Three hours learning to cook grains properly, roast vegetables until they caramelize, and build dressings that tie everything together. You'll make three complete bowls.

FarroRoastingTahiniPickled onionCrispy chickpeas
Fresh herbs and lemon on a wooden cutting board
Acid & brightness
Class 02

Fire & Ferment

What happens when you let heat and time do the heavy lifting.

Cast iron skillet with shakshuka bubbling, eggs nestled in tomato sauce
Cast iron shakshuka
Charred cauliflower steak on slate with herb oil

Fire & Ferment

The class that starts with a live fire and ends with something cold from a jar. You'll char, blister, caramelize, and pickle. The kitchen will smell incredible.

ShakshukaCharFermentationMisoPreserved lemon
Hands lifting a jar of fermented vegetables with golden light behind

The cauliflower steak silenced my entire dinner table. My partner — a committed carnivore — asked for seconds.

P

Priya Nair

Lapsed vegetarian, San Francisco

Close-up of roasted figs with honey drizzle on a wooden board
Roasted figs
Class 03

Pasta From Scratch

Flour, eggs, and the patience to roll it thin. That's the whole recipe.

Fresh pasta dough being rolled on a floured wooden board

We came as a couple looking for something to do together. We left with a recipe we've made six Sundays in a row.

T

Theo & Carmen Okafor

Couple, Chicago

Close-up of pasta dough texture, showing flour dusting and egg yolk color
Semolina & egg yolk

Pasta From Scratch

Start with flour and eggs. Leave with fresh tagliatelle, a brown butter sage sauce you'll make every week, and hands that know what the right dough feels like.

Fresh pastaBrown butterSageRicottaHand-rolled
Finished pasta dish plated with herbs and olive oil under warm light
Fresh basil leaves and garlic cloves on a marble surface
Herbs & aromatics
Student Stories

What they took home.

★★★★★

"I've cooked vegetarian for eight years and thought I knew what I was doing. The charred leek dish alone was worth three times the cost."

Fire & Ferment
Margot Svensson, smiling student with short brown hair

Margot Svensson

Home cook, Brooklyn

★★★★★

"We came as a couple looking for something to do together. We left with a grain bowl recipe we've made six Sundays in a row."

Art of the Grain Bowl
Theo Okafor, smiling student in casual attire

Theo & Carmen Okafor

Couple, Chicago

★★★★★

"The cauliflower steak changed my life. That sounds dramatic but I mean it completely."

Pasta From Scratch
Priya Nair, student with warm smile and dark hair

Priya Nair

Lapsed vegetarian, San Francisco

For the people you love

Give them an evening
they'll still talk about.

Gift a Braise class to the person who has everything — or the person who just wants to finally learn how to make pasta. Comes with a hand-written card and a recipe booklet.

Gift vouchers never expire. Redeemable for any class date.

Couple sharing a meal they cooked together in class
Gift card and recipe booklet on a wooden table

Starting at

$95

Spring 2026 · Limited Seats

The table is almost full.

Eight seats per class. We keep it small on purpose.