Sunshine is amazing! I booked a private class for four, and we got to help plan the menu which was…read moregreat because I'm vegan. (Sunshine is very willing to adjust the ingredients for any allergies or food restrictions). We made a papaya salad, pad Thai with shrimp, and Kanom Krook for dessert. Everything was prepared and ready to go, and Sunshine instructed us throughout the whole meal. (Sunshine is hilarious! I really enjoyed her energy and help!) I learned a lot of tips and tricks I can use in everyday cooking, and I'll remember this event for a long time to come. The four of us all loved Thai food proper, but we've never had such authentic Thai food--it's better! YUM! BOOK A CLASS WITH SUNSHINE! You'll have a blast!

Fantastic cooking experience…read more I came with a few friends to have a little bonding time during the holiday. We opted for the Tom Yum shrimp, Pad Thai with chicken, and Kanom krook cooking class. We were honestly very impressed with Sunshine and the recipes she took us through. The Tom Yum was pretty straightforward, but the pad Thai was slightly more difficult. We were happy to have her guidance as it turns out needs to be cooked quickly to get the right textures/ cooked efficiently. I've never had kanom krook dessert, but were pleasantly surprised at how good and how versatile it can be. The location was also nice and comfy. I would love to be a regular student of hers. She's a lot of fun. At first I thought that the ingredients she chose were so fragrant, it made me want to just take those home. Turns out I'd enjoy the whole experience. I highly recommend Sunshine's class

James was a pleasure as a host and a teacher! He is not only an amazing chef but he loves to host…read more He warmly welcomed us, showed us how to make pizza and let us be social amongst friends. Felt like our own kitchen. I would highly recommend.

In an article published in January of this year, Chronicle Staff Writer Janine DeFao wrote…read more"Culinary speakeasies ... are popping up in cities in the Bay Area and beyond, across the country and around the world. Part of the thrill, of course, is the hipness factor, the ego-inflating I-know-something-or-somebody-you-don't-know feeling that comes with being on a VIP list." So naturally, when the opportunity for me to eat at one of these "homegrown supper clubs" arrived I jumped at the chance, particularly since my friend and former colleague, James Stolich, was at the helm. I had no idea what to expect when I arrived at the beautiful San Francisco flat James lives and cooks in. After a tour of their home, I joined James in the kitchen to watch him in action as he prepared a six course meal for twelve. His marble counter and timeless appliances are the stuff self-professed epicureans like me dream about (while living in studio apartments with little counter space and undersized refrigerators.) Having known James in a primarily professional capacity (we worked together at a UK-based digital business consultancy during the height of the dot com boom) it was a joy to see he's as adept at cooking as he is as an interactive producer. The crowd on Friday night was as eclectic as it was international. As Pia is from Italy, the Italians were well-represented. Other folks hailed from a variety of exotic locales including Queens, Atlanta, Romania and France. While some folks congregated at the table, others mingled in the kitchen either helping James or quizzing him on his preparations. The night began with champagne and appetizers which included prosciutto and roasted cashews with olive oil, sea salt and lime. The subsequent six courses were wonderfully prepared, seasonally appropriate and above all, delicious! From the burrata cheese and golden beet salad to the restaurant-worthy sweet tomato gazpacho and the handmade gnocchi, I was thoroughly impressed at every turn. If you're growing bored of the restaurant scene or just want to try something new, I highly recommend Cook With James.

I bought a Living Social deal for a vegetarian cooking class offered by Studio of Good Living. The…read moreclass is held in Phoebe's home, and in our particular class there were 10 people. we quickly reviewed the recipes we would be making that night, and then went into the kitchen to start cooking. Unfortunately, that kitchen is too small for 10 people. You're sharing space, knives, woks, cutting boards, burners (I cooked on a hotplate) and its just too chaotic. Phoebe was running around grabbing ingredients that we needed so there really wasn't any instruction; we read the recipes of the sheets of paper and figured it out. On that note: I didn't really feel like she was particularly friendly or approachable during class, and she seemed really overwhelmed. I learned two things that night: one was to add a little bit of yogurt to Indian dishes after they're done cooking to cut the heat, and the other was that if you add cornstarch to thicken something bring it to a boil/simmer after you add it or the food will get watery. Cool tips, but I wish there had been more. I would really say this was more of a "have a dinner party with strangers" evening than it was a cooking class. The recipes tasted good though. I'm glad I got the class half-off on Living Social and don't plan on doing it again. Also suggest that they have a survey on their site or ask for anonymous feedback after dinner so that as she tries to grow her business she can get an idea of the experience participants have...

Do you LOVE refunds, or when the owner contacts you re: your yelp review?…read more Well, post my review, Phoebe reached out and kindly refunded me.

Sour Flour had a booth today at the Noe Valley Farmers Market, San Francisco. It's not a farmers…read moremarket normally on my radar, but I spied a TGTG order $4.99, and given their high rating I opted to buy a spot. The order was put together upon my arrival which was comprised of 6 bagels, a small loaf, and 3 baguette shaped breads. Great baked goods and an excuse to visit Noe Valley on a Sunny Day, it was a win win.

We had SUCH a great time at a private starter workshop with Sour Flour! Oozie, our baker, was super…read moreengaging and explained everything in a way that made it easy to understand. The class was hands-on, full of laughs, and honestly way more approachable than we expected. We left feeling totally ready to make our own bread at home, including with our own sourdough starter. Highly recommend it if you want to learn, have fun, and eat great bread!

Great class and experience! I booked a cooking class as a team building night and it was such a fun…read moreway to work together in a new way. We made three different types of empanadas and all were delicious! As a novice cook myself I feel much more confident in the kitchen with the skills I learned at the class and I can't wait to book another one! Thank you Chef!!

This class was super inspiring. I always wondered what it'd be like to my own cheese, and Kirsten…read moredid a great job showing us how to make TWO cheeses - mozzarella and chevre - and explaining things in a way that made it seem like I could do it again on my own! :) I posted photos to my Facebook and now my family wants to try to over the holidays too. I'd highly recommend checking this class out - it's a fun thing to do with a group of friends or co-workers, and you get to take home a bunch of cheese too! I had the mozzarella with just olive oil and salt, and on pizza the same night; and the next day had the chevre on my toast. Yum! There's no reason to buy these cheeses again. Next on my list... burratta! Thanks Kirsten for this great class!

Totally worth it!! In my mind Kirstin is The Cheese Lady…read more I took a cheesemaking workshop last weekend with Kirstin and it was such a great learning experience! Not to mention so rewarding to end up taking home tons of cheese that I MADE! We made two different kinds of cheese and I loved learning all the science behind cheese and the process. Kirstin also talked a lot about the history of cheese and I found it really interesting because there was so much I didn't know! I would recommend this workshop for a group of friends that wants to hang out, relax and learn something new together. It's an enriching experience all around.

Let me start off by saying that Lana and the Rainbow chefs crew did an outstanding job with…read moreaccommodating my husband, Daniel, and I during the few months of planning and prepping for our wedding this past July 2022. Daniel and I started talking about and planning our wedding late February 2022. And we were recommended to reach out to Lana and her company Rainbow Chefs for the catering. Daniel and I were originally planning for a cocktail wedding, as opposed to a traditional sit down dinner. We were madly sending out inquiries to different food catering companies, food trucks, restaurants, etc., with no hope in regards to the insanely expensive prices for the amount of people we were expecting, about 200+. Finally, Daniel's manager suggested that we reach out to Lana. We scheduled a zoom meeting with her, and had an unforgettable first impression of her and her plan for our last minute wedding. She broke down every detail we needed to be aware of and prepared for, including prices, and even discussed different options her company could offer to us. It was not easy to plan a wedding with 200+ guest invitations, in 4-5 months, but thankfully we were lucky enough that Lana and her crew were available for our wedding date and were able to help us throughout the process. During the entire planning time, Lana diligently checked in on both Daniel and I, sometimes individually, making sure tasks were being done and loose ends were being tied in time for our big day. Not only was Lana on top of us daily/weekly regarding our wedding planning, but she was also conscientious toward our mental health and instilled lots of important advice. About a week before our wedding day, Lana, Kate and Viana came to the venue, along with our other vendors, to have an overall tour of the venue, to make sure they knew where to maneuver the food tables, the kitchen staff, the bar situation, etc. On the day of the wedding, Lana was exceptional! Her and the Rainbow Chefs crew made sure our guests were well taken care of. I got compliments from our family and friends about how great the staff was, so that definitely meant alot. Throughout the night, along with our wedding planner, Lana was making sure that Daniel and I ate, that we were aware of things she and her crew were doing, etc. They definitely helped ease some of our planning and event stresses. The communication, diligence and honesty that Lana and Rainbow Chefs presented to us throughout the entire planning and event process was one that we absolutely recommend to anyone who is planning a wedding or large event/party!!

We did a cooking course with the Rainbow Chefs in 2021 and still haven't received the recipes. They…read morestopped responding to my text/emails once the course was over. Very questionable communication from the Rainbow Chefs Update- After three painful weeks, I have finally received the e-recipes that were promised to us in August, 2021. During the past three weeks, Lana from Rainbow chefs kept on promising that she will send the recipes to me without providing a date. I had to follow up with her multiples time to get an update. Along the way Lana kept on saying that Rainbow chefs went above and beyond to create the recipes for our camp and the recipes are supposed to be an "extra effort" for our camp, however, this was actually advertised to us before we signed the contract. I felt really annoyed that one dared to describe something that's 11 months late as "extra effort". In addition, the first version I received was full of typos/formatting errors and missing TWO dishes. Lana told me those were missing because she lost the recipe files--but according to her that everything was custom made for our camp so she had to write the recipes from scratch? If she had the "files" all this time why not just send to me? To conclude, lots of inconsistent information from Rainbow chefs. I would advise everyone to think twice before choosing to work with Rainbow chefs

My workplace had a virtual kimchi making event hosted by Kelly at McVicker Pickles. Kelly was super…read morenice and really patient (I kept asking her to repeat herself because I was slow lol). My finished product was over-salted but definitely had that sourness characteristic of kimchi. It was really cool to see the bubbles forming in the jar which is the bacteria working its magic :) Not bad for my first try, my homemade kimchi can only get better from here. I took off a star because I wish she asked us to do some of the prep work beforehand because I'm pretty slow at chopping/peeling so I fell behind during the event. But overall, great learning experience and it was my first foray into the world of pickling/fermenting!

McVicker Pickles are insanely delicious, and I don't even like pickles! (Shhhh . . . don't tell my…read morepickle-loving father. He'd be crushed.) My personal fave are the rosemary heirloom carrots. MmmmMMMMM. She also makes this ridiculously decadent bacon jam that is good on basically everything. Kelly was kind/ingenious enough to come up with a custom blueberry bourbon BBQ sauce for my BBQ-obsessed husband (he's from KC but lives in LA now, where good BBQ is at a complete deficit). It was so delicious, we decided to commission a huge batch of it as party-favors for our wedding! She chose darling little jars and even helped to adhere a sweet label to our liking, and our guests continue to tell us how yummy the sauce was. And apparently it is REALLY good on turkey burgers. I've yet to take one of Kelly's classes, but I hear they are the bee's knees. Go get your pickle on, San Franciscans!