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 cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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.