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    18 Reasons

    4.6 (71 reviews)
    Closed 6:00 pm - 10:00 PM

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    ashley d.

    I took the French pastry class with Jennifer Altman and it was fantastic. She's extremely knowledgeable, let us ask questions as we sat together to enjoy our creations, and had an excellent balance of demonstrating, talking, and helping us prepare our desserts. The space is fantastic - it feels very open with long workstations and a great view of the demonstration table. The staff on site to help for our class were great as well and baked our prepared desserts and prepared a delicious salad to share. I also felt like preparing multiple desserts at once was a new exciting skill I learned. As we went along, Jennifer shared tips for rolling in the desired shape, a less specific way to make pastry cream, and which doughs can last a few days in the fridge to be made ahead. There are so many incredible offerings - I hope more specialized dessert offerings and more cooking and baking classes that tie science in so it's more than learning a recipe, but also learning to troubleshoot or adjust recipes. Several of us at the October 21st class mentioned that in our review, so we can't wait for the January class schedule to come out. Thanks for an excellent date night - we will definitely be back soon! The organization itself is doing incredible things and I felt so glad to support their work educating the community.

    Marissa F.

    My bf bought us slots in the Malaysian cooking class with Chef Linda for date night (a panic move on his end after getting a stern "you need to plan date nights" talk from myself) and I'm so glad he did!! Linda was a phenomenal instructor, giving us cultural context while also giving us some basic kitchen skills, info about what we were making, and where to find these ingredients to replicate the Nyonya meal we were cooking. The 18 Reasons staff were so friendly and helpful too! And most importantly the food was DELICIOUS! Would definitely recommend for groups of any size though It was like the game Overcooked come to life so I bet it would be very fun with a group of friends/family that can shout at each other.

    Danica C.

    Just finished the Paste di Natale: Lasagna Primer at 18 Reasons on Sunday, 12/18 with instructor Viola Buitoni. Had the most amazing time. I could not believe I made the lasagna from scratch and it tasted better than any lasagna I've ever had. Viola was awesome-funny, personable, and I love the way she describes her cooking process and techniques. Looking forward to taking more classes. Would 1000% recommend you do the same

    Taiwanese bento community dinner - amazing meal by rotating chefs for $15
    Karen L.

    I had walked by 18 Reasons several times in the past and was intrigued but didn't start signing up for classes until a few months ago. I first started going to 18 Reasons as a volunteer and instantly fell in love. Since becoming a volunteer, I've become a member and attended community dinners and cooking classes as a guest and it's been great! All of the instructors are super knowledgeable and passionate about food and the majority of the snacks and ingredients come from Bi-Rite Market across the street. Events tend to sell out so I would recommend signing up as far in advance as possible here: https://18reasons.org/calendar. There's a 7-day cancellation policy if your plans change and you need a refund. Events I've attended or volunteered for so far: * 2 Community Dinners - $15 meal once a month, 2 seatings at 6 pm and 7:30 pm, amazing meals cooked by rotating chefs * Basic Knife Skills/Ramen in One Night with Chef Mike - Basic Knife Skills is a really great technique based class if you're getting started with cooking and need to learn the basics. In this class, you learn about the different kinds of knives, how to hone a knife, and each person cuts various herbs and vegetables to make a delicious Vietnamese chicken salad. * Salt with Chef Justin - The recipes from this class were amazing and it was fun to use cooking techniques I'd never seen before such as smoking chicken wings and creating a salt-crusted fish. * Flavors of France Parisian Bistro/Julia Child on the Menu (Provence)/Seafood Lovers' Guide to the Mediterranean with Chef Zoe - Chef's Zoe's classes are awesome if you want to learn French cooking. Her classes usually have fresh bread which I love because it's so simple and delicious. My favorite recipes from her classes include beef tartare and uni with toasted bread, butter, chives, and lemon. * Italian for the Beginner Cook with Chef Viola - Chef Viola's classes are awesome if you want to learn Italian cooking. Her class was the first one that got me introduced to 18 Reasons and she made several different pastas including this amazing Amatriciana that I've bookmarked to make again. * Great British Bakeoff with Chef Jennifer - Chef Jennifer's classes are awesome if you want to learn how to bake. The Great British Bakeoff class was super entertaining because the general techniques were taught but specific recipes weren't given (similar to the show). Ovens were set at different temperatures and students had to guess which ones to put their biscuits in. The volunteers did a taste test and announced a winner.

    Sierra R.

    Chef Mike is the MVP!!! My company (Firefox) had an event here. We did a cooking class with some guests. We provided the recipes in advance and 18 Reasons picked it all up from Bi-Rite. Apparently, they're of the same family so you know all the food will be quality ingredients. We arrived a little early and chef Mike had appetizers waiting. AMAAAAAZING because I was hungry. We were making queso and he had some prepared for us to snack on with the guests before we started cooking. During the class he helped us learn some great and easy tips to bring back to our own kitchens. I'm far from a chef so while something others may have known, I didn't. For example, we made a grilled pork salad and a grilled tofu salad. He taught us to dip the tofu in OJ to give it flavor and help it grill well. It was such an awesome experience. There were two ladies who also helped with the cleaning and prep. Thank you 18 Reasons! We had an awesome experience.

    Isaac M.

    As part of a Valentine's gift that took us five and a half months to get around to, I signed my girlfriend and I up for the Basic Knife Skills class at 18 Reasons. Neither of us knew much about the organization other than that it was well reviewed and had an association to Bi-Rite. After attending the class, we were overjoyed with the experience from start to finish. It took a month or two of casually checking their website to find a class that wasn't sold out already, but a last minute class addition got us seats at the table. The space is clean but cozy and with a workshop/dining area in the front and a large professional kitchen in the back. The entire class took place in the front room, and a wide variety of people gathering around their cutting stations as the class began. I think there were 12 students in total. The instructor, Mike Weller, is a charming, incredibly pleasant and friendly San Francisco native. His background is extensive with decades as a prominent chef and Director of Academics at the California Culinary Academy. His gentle demeanor made everyone feel welcome and relaxed as we got ready to prepare a meal together. The class is 3 hours long and the first 2 hours were spent learning useful information about knives, proper handling techniques, and several different cuts which we used to slice, dice and mince a variety of vegetables. Mike peppered the class with cooking and life anecdotes, questions to us, tips and tricks. The instruction felt really conversational and natural and everyone chatted with their neighbors. At the end of the learning portion, Mike had his volunteer assistants shred a chicken they had been roasting and a serving station was set up with the rest of the veggies we had prepared. We had slowly created a Vietnamese salad in large enough quantities for all of us. The food was accompanied by incredible bread and salted butter and several bottles of wine that Mike poured individually for each student. We then sat and enjoyed our dinner and Mike told more stories and answered questions about anything from the class. At the end of the night we left with two bags of diced onions, a complimentary food scraper and wooden spoon and a sense of accomplishment. We'll definitely be returning for the another class soon and I can't recommend this place enough. Awesome experience start to finish.

    Arroz con Leche - 3 stars (served at peruvian pop-up on 2012-07-31)
    Ziyan C.

    Came for the Peruvian pop-up dinner last Tuesday (the 31st). I love the space, and I love all the classes and events 18 Reasons has to offer (though honestly I have yet to make a single one!). They also provided live music - an accordion player and a clarinetist. They were both really friendly and made the atmosphere fun and laid back. I just have to qualify my review by saying my rating is PURELY for the food at the pop-up, which was good, but not mindblowing. * Gazpacho de Cordoba - 3.5 stars http://www.yelp.com/biz_photos/PY6Y8XE2DcoZTHxweJGufw?select=Q84wRgrsX6uFr6Dtu6FB5g#lA8S4n1jGYbDF93Idl7dfA (California tomatoes, garlic, bread, balsamic vinegar, salt, and olive oil) Probably the best thing we had that night! This was refreshing and the flavors fresh and subtle. There was a hint of spice in there. The texture of the soup was like a broth but with chunks of tomato, which made it filing without being overly rich. * Escabeche de Pescado - 2.5 stars http://www.yelp.com/biz_photos/PY6Y8XE2DcoZTHxweJGufw?select=Q84wRgrsX6uFr6Dtu6FB5g#3rDrxYGMCvaXfVVZN9O8MQ (Alaska cod pickled in fish stock, aji panca, red wine vinegar, honey, and onions, served over lettuce and garnished with sweet potato, egg, and olive) Very underwhelming. This was served cold and we weren't sure if it was really meant to be that way or not. The cod was a tiny tiny bit over cooked and a little hard. It also had very little to offer by way of flavor. I'm not sure where exactly that vinegar and honey went. It was basically a simple piece of fish on lettuce, with half an egg and a single olive. * Arroz con Leche - 3 stars http://www.yelp.com/biz_photos/PY6Y8XE2DcoZTHxweJGufw?select=Q84wRgrsX6uFr6Dtu6FB5g#Q84wRgrsX6uFr6Dtu6FB5g (Long grain white rice, milk, sugar, cloves, cinnamon, and orange zest) Also a little underwhelming. Maybe I was expecting the wrong thing - when I think rice pudding I think more liquid-y, but this was a dryer. Also reading back now to the ingredients.. I didn't taste any of those things except the milk, sugar, and cinnamon. I would have loved a stronger orange zest!

    Community dinner - Indian Street Food 8.27.2014. Just incredible

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    Amazing teachers and classes! Such a beautiful environment. 10/10 would recommend to anyone looking to up their cooking game.

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    Sarah N.

    Thank you Michele! So glad you're enjoying our online cooking classes.

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    Page 1 of 2

    Ask the Community - 18 Reasons

    Will you be bringing in-person classes back as more things open back up?

    Hi Natasha, thanks for your question! We are planning to bring back in-person classes when San Francisco reaches phase 4/green tier.

    Don’t See Your Question? Ask Away!

    Review Highlights - 18 Reasons

    We arrived a little early and chef Mike had appetizers waiting.

    Mentioned in 4 reviews

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    Parties That Cook - Parties That Cook Kitchen in North Beach

    Parties That Cook

    (144 reviews)

    North Beach/Telegraph Hill

    Came here for a team offsite for 20+ people. It was great to prep a multi course meal. Similar…read morefeedback to previous reviewers, the chefs didn't seem super friendly and happy to host us. With all the food cooking, the kitchen area got a bit smokey. I wish there was better ventilation. Overall solid 4 stars. We had crispy rice patties, veggie risotto, steak, and mini cupcakes. I would recommend for a team event. This was much better than the ramen making event with a different vendor we did as a team event last time.

    To be honest, I expected a little better out of the full event…read more The Good: The recipes were easy and the food was good. There was enough space to go around and not be cramped (16 people on our team). They allow us to bring our own wine bottles. The Bad: The main chef was not very friendly. She was snappy, and sometimes upset when you ask her questions. She almost seemed like she did not want to talk to people or almost talking down to them. The other staff members were really nice. Out of 6+ ovens they had. Only 2 were working and NOT working properly. This is a cooking event space, and if there are no functional ovens, I think it defeats the purpose. In addition, most the knives were dull and barely cut well. You get to cook one of the 4 or 5 dishes. I would highly recommend you rotate the stations, and everyone learns a little more hands on. Way too much teaching compared to doing. Some might enjoy the simplicity, but for a high ticket price, I would expect more. I would say if they fixed the oven problem, and became a little more hospitable, then it would be an easy 5 star place.

    Le Cordon Bleu

    Le Cordon Bleu

    (99 reviews)

    Potrero Hill

    I don't know where.. but I read somewhere that someone had a decent meal here at a very reasonable…read moreprice. So I thought why not give it a go. At $15 for 5 courses I was like...you can't even buy all the ingredients. (Avocados cost $1.50-2 each so $15 seemed like nothing) Space: Nothing fancy. Clean. It did feel a bit awkward having so few tables in such a large space. I almost felt like I was in some school cafeteria. Service: Except for having difficulty getting hold of them via phone, the service in the evening was excellent. The instructor came out and gave us suggestions and answered questions and it was all very nice. Food: Some people in my party thought food tasted gross. Particularly the chicken dish..which one person thought looked and tasted like dog food ((harsh!)) However for $15, most dishes were decent. Pizza we had for appetizer and the fried mozarrella stick salad was pretty good. Shrimp risotto...I initially thought that it was mashed potatoes because I couldn't taste or see rice grains that you should see with risottos. Flavouring was a bit bland too. Tuna tartar - it was wayyyyyy too spicy and salty. There was a lot of soy sauce at the bottom. For the entrees, initially we all picked a dish each. Then the instructor came out and said that for a "large group like ours" that he would recommend a sampling of ALL the dishes. We literally got 3 dishes of each main dish (there were 5) for the whole table. After that he said that if we wanted to try more of anything that we could. I felt like we were at a AYCE buffet haha. - Shaking beef with crispy rice - not bad. Beef seasoning was a little too salty but totally edible - Steak - probably the best entree out of the lot? - Pork with polenta - it was okay. - Chicken - definitely not their best... - Fish - was okay. Dessert was probably the best dish. It was some kind of an apple filled spring rolls with cream and honey? It was crispy, not too sweet and delicious. The total came to around $20 per person for the meal which, considering the amount of food we got, was amazing. Ohhhh and they are very generous with their wine pours too. Half glasses are $3-4 each (and I'd say it's equivalent to a single glass at a normal restaurant). Their full glass was literally to the brim. I was nicely buzzed with a glass of wine here. Would I return?.. That's a tough one. While I thought the value was great, the food wasn't amazing. If I feel like cheap dinner but don't feel like fast food, then yes I would probably come back.

    5 course meal for $15 (3 stars)…read more YOU ARE THE GUINEA PIG!!! AND... quality ingredients used (occassionally put to waste); depends whos doing the execution. - Food, hit or miss - Price, can't go wrong with 5 courses for $15 - Service, friendly but professional.... uhm ... (yup dot dot dot) - Ambiance, very clean space Decided to finally come and try Le Cordon Bleu Restaurant at the CCA. My expections, uncertain. Are you suppose to have high or low expections for students cooking food and you are the guinea pig? I can't complain, $15 for a meal that fills you!!!! Must make reservations and they only take x-amount of people a night. We were seated, greeted, and served. Level of professionalism is, well, don't expect it. I felt like I was talking to friends instead of staff. Good thing but kind of bad thing; this is a "restaurant". My friend mentioned that the service kind of sucks and the food was hit or miss. yup, it was a hit and miss for me. And service, i didnt care much because it's a student ran restaurant but we had to ask when to bring the next plate out for us, constantly asking for more water, and when asked to pack the left overs, to them it means "throw in garbage". And NO TIPPING; 15% is included to go towards some scholar fund. thanks for the experience! HEFFER-STYLE STATUS. (**SEE PICTURES***) Meal #1) MUSHROOM AND CHEESE PIZZA - i think they forgot to mention the other ingrediants... bacon and asparagus. This was okay. I only had one piece and removed the bacon (sorry, can't eat pork or redmeat at this time). Meal #2) "first plates" LEVAIN FERTINE w/ ASPARAGUS, SHRIMP AND LOBSTER BISQUE - when we took our first bit the first words that came out of our mouth was "interesting". All we got from the waitress was that it was a 16yr old starter; kinda dont know what that means. So the "interesting" taste came from the 16 yr old starter? I wasn't that much of a fan of this plate. Meal #3) another "first plates" MIXED GREEN SALAD WITH PANCOTTA, MAYTAG BLUE, AND CANDID PECANS - and again, they failed to mention there are two crunchy slabs of bacon ontop. What if there were vegans in the joint, they'd be shocked. Wasn't a fan but did munch on it. Best part was the candid pecans Meal #4) "main plate choice" Had an option between Grilled Beef short ribs, roasted chipotle chicken, or fried fish & chips. My homegirl got the Grilled short ribs and liked it; no picture of it. Portion was just too damn small. ROASTED CHIPOTLE CHICKEN - it came out looking pretty. two piece of chicken stacked nicely, garnished with some cilantro leaves, laying ontop of a bed of chipotle sauce. The taste was was okay/good for what it is. UNTIL i turned my chicken over and saw (see loaded pictures) and said, that doesnt look very appetizing. The chipotle sauce was good and had these little black balls split in half that tasted like pototoes. Also on the side was this chicpea"hash" that was like on a pie crushed masa; liked it but wish pie crused like masa texture wasn't so hard (it felt like of stale). My portion was pretty decent! Then i looked over and saw at a different table and wish ordered the fish & chips. ***PALATE REFRESHER** (suppose to be served before the main dish but we got ours after) served in a small cup was a purple-pink sorbet. with something else chopped on top and watercress sprouts. I am not a fan of the watercress sprouts but everything else was good. Meal #5) "chef's choice dessert" CAKE DUET - I was a fan of this, however my friend was not. Reminded me of pudding cake. The portion of this was huge, we barely put a dent in it. Will I be back? The group of students tonight is their last class. I won't be back for a few weeks/months until the new wave of students have had some experience in the kitchen first. LOL. But it's a hit or miss; maybe next experience will be a hit. Until the next review....

    Culinary and Hospitality Program

    Culinary and Hospitality Program

    (12 reviews)

    SoMa

    This a a FREE, that right I said FREE baking and pastry program offered at the City College…read moreDowntown Campus. The class all aspects of baking and pastry, from yeasted doughs, and breads to laminated doughs, and cake decorating. The class is a big commitment--6am-noon, M-F for 2 semesters but when you are done you will have no loan to repay. The instructor is baker with over 30 years experience and she know how to teach adults form all backgrounds. I am very happy I found this class--before plunking down 25k for the Sf baking institute (which I am sure is a great school but completely out of my price range.)

    So you know how, when you are suddenly thrust into the world of reality after 15 to 20 years of…read moreK-12 + college, you are shell shocked at myriad things? Not the least of which is the feeling that school was a big pile of horse manure, cuz no place can operate without a bottom line. Yeah, don't scoff at me; it happened to you, too. That sense of self is a takes-one-to-know-one. This baking program? The antithesis of the la-la land my undergrad program was. This is the vein I *wish* my original higher educational path had run in, one much more like an apprenticeship. The one that says, "Hey, welcome, glad you want to learn; let's throw you into the realistic mix get your hands dirty, let you screw up or succeed in your own time. And let's call it all a learning experience so you don't have to pay me and I don't have to pay you, but we both still end up very satisfied, and with what we originally sought." The formidable Chef Betsy instructs, and talk about a woman of multiple facets... to describe it in words may be impossible, to learn from her teaching scratches the surface. If you're interested in dedicating yourself to two full semesters of hard mental and physical work to learn the basics of commercial baking, I could not dream up a better program.

    Cavallo Point Cooking School - Stunnin'

    Cavallo Point Cooking School

    (37 reviews)

    I wouldn't call it a cooking school, for the class we attended was more of an interactive culinary…read moreexperience. The class isn't designed to ensure that everyone get equal instruction/ demo or time interacting with each dish. Many components were already prepped, so I did a lot of asking to get caught up to speed as to what the ingredients were and how they were prepared. Tim, the head chef was fantastic - friendly, accommodating, and an overall great host. Snacks and beverages were available upon arrival, which was nice because we waited at least 20 minutes after the start time to actually get started. Tim then gave a brief introduction and some cooking tips. We then dispersed to different stations. For the next hour or so, we bounced from station to station to learn about different dishes and participate in making them. Sometimes there was chef instruction, sometimes not. I wish there was a chef at each station to get our money's worth. I noticed a lot of people wandering aimlessly and looking a little lost. I was sad to miss out on learning a couple dishes. Overall, for the price, I wish it was more organized/efficient. If you're looking for a casual cooking experience, then this is a lovely place to go if it doesn't break the bank. For me, it was too expensive for me to confidently recommend to others.

    FANTASTIC cooking experience at Cavallo Point Cooking School!…read more The theme of our cooking session was "New Orleans Crawl." The menu consisted of: Jalapeno Biscuits Eggs Sardou Crab Cheesecake Shrimp & Grits Chicken Gumbo Beignets Max is 18 students in a session; a cozy fit around the dining table. Tim was our main chef and a wonderful host as were his two assistants. This class is interactive as much as you want it to be. If you're intimidated to participate or not comfortable being around the kitchen, that's ok. Feel free to listen and watch but these classes aren't cheap. It wouldn't hurt to get your hands dirty. Realistically, you won't be able to participate in preparing every dish; choose the dishes you're most interested in. When all is done, the students sit around the dining table to share the meal. There was plenty to go around more than once. My favorite was the Shrimp & Grits, Jalapeno Biscuits, and Beignets. YUM! The room is HUGE, clean, and beautiful. They offered a delicious charcuterie board but the drinks were extra to my surprise. I highly recommend arriving half hour early to find parking. Valet parking is available. The location is GORGEOUS. After class, you can sit outside on their porch and enjoy the sun, have a picnic on the grass, or walk around the area and take pictures of the Bay Bridge and Golden Gate. It is stunning when the sun is out! A wonderful experience!

    18 Reasons - venues - Updated May 2026

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