Learn how to make a classic American comfort food staple from the chefs at Hillside Supper Club.
Tony Ferrari & Jonathan Sutton
Benefiting Tipping Point
Come for a Three-Course Meal at Hillside Supper Club and Leave with the Chef’s Pot Pie Secrets
Pot pie is the ultimate American comfort food — warm, rich, and recently on the menus of fine-dining establishments. In this singular class, bring along a few friends to learn the secrets behind the Hillside Supper Club’s break-out dish, pot pie. Tony Ferrari and Jonathan Sutton, the talented chefs behind Hillside Supper Club, will be on-hand to show you how to craft the impossibly buttery crust and pull together a few key ingredients to make a luscious stew for the filling.
Placing first in the list of 10 Hearty Pot Pies by a San Francisco newspaper's influential food critic, Chef Ferrari and Chef Sutton’s venison pot pie was the restaurant critic’s favorite. Fillings change with the seasons, but the venison version has made numerous return appearances on the menu. Served in a cast iron pan draped with that buttery crust, the pie’s deep earthiness from roasting is softly brightened with a juniper velouté and a hint of sweetness from roasted Brussels sprouts. One bite and you too will understand why this pie is a renowned critic and customer favorite.
Once the class is finished, stop in later that evening to enjoy a three-course meal featuring your pie, then head home with the recipe and the rest of your pot pie if any crumbs are left for the taking.
- Signature pot pie recipe
- Three-course dinner
- This experience is for 10 guests
- This experience is at Hillside Supper Club in San Francisco
Buying this as a gift?
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- Will be scheduled on a mutually agreeable date and time, based on luminary’s availability
This experience is non-refundable after scheduling is complete
How It Works
Provide your preferred dates for the experience.
The luminary will confirm the schedule or ask for alternatives.
Have a wonderful time. We look forward to coordinating your next IfOnly experience.