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HANDS-ON WORKSHOP EXPERIENCES

Join us for a dynamic workshop experience in the Preserving Arts! In the evenings, we transform our retail space into our workshop kitchen. Our intimate classes host a maximum of 8 students. All materials are provided unless otherwise noted. All classes are final sale, and we only accept reschedule requests with more than 5 days notice. Please review our Class Policies for more information. If you have any questions, please email us.

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  • MOCKTAIL MIXOLOGY
    MOCKTAIL MIXOLOGY
    MOCKTAIL MIXOLOGY
    Thu, Nov 21
    Preserved
    Nov 21, 2024, 6:30 PM – 8:30 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Nov 21, 2024, 6:30 PM – 8:30 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Learn to craft balanced, alcohol-free mocktails from homemade botanical syrups that recreate the complexity of your favorite cocktails - without the hangover!

PAST WORKSHOPS

Don’t see the class that you’re looking for? Our classes repeat every couple of months! Be the first to know when our new schedule is released by joining our newsletter!

  • MOZZARELLA MAKING
    MOZZARELLA MAKING
    MOZZARELLA MAKING
    Tue, Nov 19
    Preserved
    Nov 19, 2024, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Nov 19, 2024, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Sweet, stretchy, melty and full of flavor, mozzarella is one of the world's most popular cheeses. Join us as we explore the magic of cheesemaking, making mozzarella from scratch together!
  • SOURDOUGH BREAD MAKING
    SOURDOUGH BREAD MAKING
    SOURDOUGH BREAD MAKING
    Sat, Nov 16
    Preserved
    Nov 16, 2024, 6:30 PM – 9:00 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Nov 16, 2024, 6:30 PM – 9:00 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Learn the magic (and the maintenance) of heirloom sourdough starters alongside an introductory lesson in the art of sourdough bread baking. We'll discuss techniques, maintenance and troubleshooting for your sourdough starters. Then we'll get hands-on making a loaf for everyone to take home!
  • HANDMADE RAVIOLI
    HANDMADE RAVIOLI
    HANDMADE RAVIOLI
    Thu, Nov 14
    Preserved
    Nov 14, 2024, 6:30 PM – 8:30 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Nov 14, 2024, 6:30 PM – 8:30 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Using only flour, eggs and a little time and attention, you will learn to create your own pasta dough to use in classic ricotta-filled pasta shapes including ravioli, tortellini, mezzaluna and more!
  • NIXTAMAL, MASA & TORTILLAS
    NIXTAMAL, MASA & TORTILLAS
    NIXTAMAL, MASA & TORTILLAS
    Wed, Nov 13
    Preserved
    Nov 13, 2024, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Nov 13, 2024, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Maíz is the foundation of Mexico. In this hands on class, Emmanuel Galvan, of Bolita Masa, will guide you through transforming humble maíz into nixtamal and masa. Using cal, water and various grinding techniques, you will learn how to make fresh masa and tortillas at home.
  • TOFU MAKING
    TOFU MAKING
    TOFU MAKING
    Tue, Nov 12
    Preserved
    Nov 12, 2024, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Nov 12, 2024, 6:30 PM – 8:30 PM
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Join us in making your own Chinese-style tofu/doufu from scratch! We'll walk through the steps for making silken tofu, medium & firm tofu, as well as tofu skin (aka yuba).
  • MODERN MISO MAKING
    MODERN MISO MAKING
    MODERN MISO MAKING
    Thu, Nov 07
    Preserved
    Nov 07, 2024, 6:30 PM – 8:30 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Nov 07, 2024, 6:30 PM – 8:30 PM PST
    Preserved, 5032 Telegraph Avenue, Oakland, CA, USA
    Learn the magic of koji with our local koji wielders from Shared Cultures! Together we'll learn all about koji - the funghi responsible for miso, shoyu, sake and more! Then we'll make a batch of "modern" miso using koji rice, chickpeas and a seasonal vegetable.
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