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Cooking with Cavallo Point

If you’ve been following our trips lately, you’ll know that we just spent some time in the beautiful Northern California. Our trip kicked off in beautiful San Francisco with Cavallo Point’s world-class cooking school and that iconic Golden Gate Bridge view.

Cavallo Point‘s naturally lit, elbow-space friendly kitchen guarantees your every sense will be gratified with their state-of-the-art culinary equipment, celebrating the love of food, wine and good company. You’ll explore the relationships among local agriculture, farmers, ranchers, fishmongers and artisan producers. And with their farm-to-table ethos, rest assured that your ingredients are supplemented from the local Farmers’ Market, ensuring a new sensation of taste every time you visit.

Head Chef, Tony Adams specializes in charcuterie, butchery, making fresh pasta, as well as Modern American Cuisine and Classical French and Italian cuisines. Chef Meggan Arnoux is a Bay Area native who has been teaching her entire adult life with an emphasis in the art of Pastry and Regional Chilean Cuisine.

Whether you choose their Demonstration Class, Culinary Social Hour or plan your own private event, you’ll walk out with a happy belly, lasting memories and a master chef skill (or two) to take back home.

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