Edibles Event Ticket
$15 per person
When it comes to enjoying food, cooking and eating are just the beginning. Our Special Events expose you to the legends, thought-leaders, and other culinary talents whose work will help you foster a deeper appreciation for food and food culture.
About This Class
Our menu for the evening features bites from the book (***please note: nothing will be infused with cannabis and there will be no consumption of cannabis on site. Don’t worry, everything will still be very tasty!):
- Wine included
- Light meal served in class
- Ages 18+
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Stephanie Hua is the founder and chief confectioner behind MELLOWS gourmet cannabis-infused marshmallows handcrafted in San Francisco, California. Mellows have been featured in the San Francisco Chronicle, High Times, and Dope Magazine, among other publications. In addition to making edibles, she has been a food writer, recipe developer and tester, and photographer for more than ten years. Stephanie has a culinary arts degree from San Francisco Cooking School and is a graduate of Brown University.
Her recipes, writing, and food photography have been featured in The Huffington Post, Wine Enthusiast Magazine, Fodor’s Travel, Serious Eats, PBS, SF Weekly, 7×7, and KQED’s Bay Area Bites. She also tested recipes for the James Beard Award-winning cookbook Bar Tartine.
Coreen Carroll was born and raised in Germany and moved to Florida in the late 1990s. Having been the oldest granddaughter of a huge family, she spent a lot of time learning kitchen skills and recipes from her mother and grandmother. After getting her degree in International Business at The University of North Florida, she and her now husband moved to San Francisco to follow her lifelong food dreams and achieve a culinary arts degree from San Francisco Cooking School. After working as a butcher ’s apprentice, she started exploring edible infusions while working in the underground pop-up restaurant world. She co-founded and developed a cannabis edibles company that went on to win multiple awards including Best Edible at the High Times Cannabis Cup in San Francisco.
Now, she is the founder and executive chef of the CANNAISSEUR SERIES, which offers an array of curated cannabis dining and pairing experiences in California. In 2017 she was named one of “America’s Top 10 Cannabis Chefs” by Greenstate. Coreen and the Cannaisseur Series have been featured by the San Francisco Chronicle, Business Insider, Discovery Network, Cannabis Now, and Dope Magazine, among others.