From dumplings, and beyond
Book a cooking class in San Francisco with Chef Eddie to build your culinary repertoire, with local ingredients in a gorgeous, bespoke kitchen.From $139 per person
Find the perfect cooking class
Dumplings 102
The next level.Master the art of steamed soup dumplings xiao long bao and pan fried buns sheng jian bao. For returning guests who have taken Dumpling Dinner Party. A delicious veggie stuffing and tofu braise also available. From $139Inquire >
The next level.Master the art of steamed soup dumplings xiao long bao and pan fried buns sheng jian bao. For returning guests who have taken Dumpling Dinner Party. A delicious veggie stuffing and tofu braise also available. From $139Inquire >
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DishesXiao Long BaoSheng Jian BaoSteamed Whole FishDessertKitchen SkillsBao doughAdvanced pleatsSteaming
Pasta Party
More with dough.Learn how to make two types of pasta from scratch: A ravioli and spaghetti and meatballs (or made without for plant-protein eaters), along with a classic red sauce bursting with umami. From $139Inquire >
More with dough.Learn how to make two types of pasta from scratch: A ravioli and spaghetti and meatballs (or made without for plant-protein eaters), along with a classic red sauce bursting with umami. From $139Inquire >
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DishesSage Butter RavioliRed SauceSpaghetti & MeatballsDessertKitchen SkillsPasta doughMother SaucePasta making
Shellfish Fest
Get crackin'.Make a shellfish (lobster or crab) ravioli and risotto from scratch using live shellfish and other fresh ingredients from the local farmer's market. From $149Inquire >
Get crackin'.Make a shellfish (lobster or crab) ravioli and risotto from scratch using live shellfish and other fresh ingredients from the local farmer's market. From $149Inquire >
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DishesShellfish BisqueSausage RisottoShellfish RavioliDessertKitchen SkillsPasta doughSeafood brothPasta making
Korean Banchan
Pickle, fermet, and fry.Learn how to make classic fermented and pickled Korean side dishes like kimchi and ssamjang to pair with an out-of-this-world soy sauce short rib or vegetarian braise.From $139Inquire >
Pickle, fermet, and fry.Learn how to make classic fermented and pickled Korean side dishes like kimchi and ssamjang to pair with an out-of-this-world soy sauce short rib or vegetarian braise.From $139Inquire >
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DishesKimchiPickled VegetablesKorean Short Ribs DessertKitchen SkillsFermentationPicklingBraisingHow to Book
1. Get a group together.
All private experiences have a minimum spend of $500, and run at $125 per person. While guests can book with as few as 1 person, finding a group of at least 4 will help offset the cost. The sweet spot for a group size is 6 to ensure everyone gets an intimate, hands-on experience cooking. This makes for a perfect and unique celebratory event like birthdays and anniversaries.2. Choose an experience.
The four experiences above are standard offers with a set 3-course menu and cooking skills that you'll learn. Beverage pairings are optional, and BYOB is welcomed. You can also reach out to inquire about a fully customized experience with dishes and ingredients you want to use.3. Request a date.
Most experiences are recommended to start at 5pm as to not begin too late, as folks tend to get hangry. Suggest a few dates and we will lock one in!Inquire >
Location
We'll be meeting and cooking in Chef Eddie's personal kitchen, conveniently located in the heart of Hayes Valley, San Francisco. Look for the Hayes Valley Trader Joe's and that'll be the same building!
Please note the rescheduling / cancellation policy requires changes 7 days before the session. The experience is fully refundable 7 days before the experience date. You are welcome to transfer your seats to others at any time before the experience starts. Rescheduling within 7 days of the event incurs an additional charge of $30 per person. Rescheduling requests will not be accommodated with less than 24 hours notice. Unfortunately, no exceptions can be made to this policy: Preparation for the experience starts several days in advance, and these policies help to partially offset the loss of ingredients and labor that cannot be recouped so close to the reservation.