In the Kitchen: An interactive cooking experience with Chefs Larry Finn and Kimberly Bugler

Photo credit Nader Khouri

Chefs Larry Finn and Kimberly Bugler | Photo credit Nader Khouri

Scala’s Bistro is excited to launch a hands-on cooking class series.  Taught by Executive Chef Larry Finn and Executive Pastry Chef Kimberly Bugler, guests will have the chance to work side-by-side with these chefs in the Scala’s Bistro kitchen, learning fundamental skills, all while creating a delicious seasonal menu.

Attendees will arrive in the morning, and be greeted with a continental breakfast.  From there, the class (limited to 12 people), will be broken off into small groups and move into the kitchen to work different stations to prepare their lunch.  Chefs Finn and Bugler will work with the different groups, showing them essential techniques and tips, and helping them prepare their lunch for the day.  Attendees will then get to enjoy the foods of their labor, along with expertly paired wines.

Classes will be $150/class, which includes continental breakfast, lunch with wine pairings, and a portion of the proceeds will be benefitting the SF-Marin Food Bank.  Please see below for the class schedule, and the menu for each class, as well as a run-down of some of the techniques that will be taught.

More information can be found online at:, and additional information about each class is below as well.

Photo credit Nader Khouri

Photo credit Nader Khouri

May 31

Sweet pea agnolotti; roasted chicken, poblano roulade; rhubarb tart with crème fraiche

Students will learn how to prepare fresh pasta, break down a whole chicken, stuff a chicken leg, and work with pastry dough.

There will also be a discussion on and tasting of Italian aperitivos—such as the Americano, Spritz, and Negroni.

Tickets available here:


August 23

Heirloom tomato salad; lamb chop with vegetable tart; apricot sorbet with basil ice cream and pavlova

Students will learn about the different varieties of heirloom tomatoes, how to prepare a doughless tart, butcher a rack of lamb, and to make ice cream.

There will also be a discussion Old World versus New World wines, and each dish will be paired with a different wine.

Tickets available here:


October 25

Mushroom crostini; grilled Llano Seco pork loin and crispy belly with house cured sauerkraut and grain mustard sauce, Bartlett pear tart tatin with Riesling sabayon

Students will learn about different types of mushrooms, how to break down a pork loin, brine it and braise a pork belly, how to cure sauerkraut, how to build a tart tatin, and how to make a sabayon.

There will also be a discussion on pairing food with beer.  Each dish will be paired with a different beer.

Tickets available here: