
Taking Stock—Chicken & Leftovers
June 11 at 6pm
Learn to break down a whole chicken like a pro, then turn every scrap into stock and a week of creative meals. By the end, you'll roast, carve, and stretch ingredients with confidence.






Mission District
Roll up your sleeves at this stunning teaching kitchen where James Beard judges and award-winning bakers lead classes on everything from knife skills to Japanese breads. You'll leave with real skills, full bellies, and a new obsession.
Tips

June 18 at 6pm
Master the art of turning tough cuts into meltingly tender braises while picking up Instant Pot tricks and hand-folded dumpling skills along the way. You'll leave with recipes for Hungarian goulash, Sicilian lamb meatballs, and Chiang Mai chicken that'll feed you for days.
Mission District






Roll up your sleeves at this stunning teaching kitchen where James Beard judges and award-winning bakers lead classes on everything from knife skills to Japanese breads. You'll leave with real skills, full bellies, and a new obsession.
Tips

June 18 at 6pm
Master the art of turning tough cuts into meltingly tender braises while picking up Instant Pot tricks and hand-folded dumpling skills along the way. You'll leave with recipes for Hungarian goulash, Sicilian lamb meatballs, and Chiang Mai chicken that'll feed you for days.