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"Weir Cooking with Jeremy" is an exclusive series of hands-on cooking classes, beginning November 11, and offered seasonally under the direction of acclaimed Bay Area chefs Joanne Weir and Jeremy Emmerson at San Francisco's Four Seasons Hotel professional kitchen. The class will highlight seasonal recipes and provide instruction on cooking techniques behind the scenes of a top hotel. "Weir Cooking with Jeremy" classes will be held from 10 a.m. to 3 p.m. on select Saturdays throughout the year. Students begin their day with an introduction and review of the recipes from Joanne and Jeremy's delicious seasonal cooking class four-course menu. Students Will Prepare Lunch Once complete, the resulting lunch prepared by the students is complemented by a wine pairing, to demonstrate the world-renowned, five-star service of Four Seasons staff and the expertise of these newly appointed "chefs du jour." "Weir Cooking with Jeremy" offers the best flavors of each season with an inaugural fall class on November 11, 2006. Classes will focus on each season to follow with winter on February 17, 2007; spring on May 5, 2007, and summer on August 18, 2007. Classes are limited to 16 students. The cost for each hands-on cooking class is $375 per person, and includes cooking instruction, copies of all recipes, and a four-course lunch with wine pairings. Overnight accommodations at Four Seasons Hotel San Francisco including the cooking classes and dinner for two at Seasons Restaurant (not including alcohol) begin at $1,250 per night including room tax and dinner tax and gratuity. Due to limited availability, reservations must be made by calling Four Seasons Hotel San Francisco directly at (415) 633-3420 Monday through Friday between the hours of 9 a.m. and 5 p.m. Full payment for cooking class is due at time of booking. Hotel room reservations cancelled 45 days in advance will receive 50% of the full cost in return. Hotel room reservations cancelled less than 45 days in advance will not be refunded. About Joanne Weir A cookbook author, international chef and television personality, Joanne Weir gained national acclaim through "Weir Cooking in the City," her 26-part PBS series and companion book, which captured the 2005 James Beard Award for Best Cookbook in the General Category. An author of many cookbooks, including Weir Cooking: Recipes From the Wine Country, and From Tapas to Meze: Small Plates from the Mediterranean, countless culinary articles, and host of an international cooking school, Weir is constantly on the move. Her newest endeavor, a public television cooking series entitled "Joanne Weir's Cooking Class," is set in Joanne's home kitchen which becomes the classroom for each show as she works side-by-side with a real-world student for a hands-on cooking lesson. Joanne Weir's Cooking Class begins airing in the San Francisco Bay Area on KQED Saturday, August 26 at 12 p.m. Pacific time, and across public television stations across the country. For more information about Joanne Weir, visit www.joanneweir.com. About Jeremy Emmerson Four Seasons Executive Chef Jeremy Emmerson has traveled the world perfecting his culinary techniques with some of the most illustrious names in the food industry. A native of Surrey, England, Emmerson's influences span from India, to Thailand, Australia, New Zealand and the Hawaiian Islands. Emmerson oversees the talented culinary team at Four Seasons Hotel San Francisco and Seasons Restaurant, infusing the hotel's connection with the local food scene with frequent trips to San Francisco Ferry Building and Farmer's Market. When the doting father of two chefs in the making has free time, he oversees www.Globalchefs.com, an online culinary magazine that he launched in May 2000. For more information on Seasons Restaurant or to make a reservation, visit www.fourseasons.com/sanfrancisco or call (415) 633-3838. (Click
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