# CookWithJames — Complete Guide > Private hands-on cooking classes and culinary experiences in San Francisco, California. > Website: https://cookwithjames.com > Substack: https://cookwithjames.substack.com > Instagram: https://instagram.com/cookwithjames ## About James Stolich James Stolich is a private chef and cooking instructor based in San Francisco who has hosted over 10,000 guests in his home kitchen since 2009. He specializes in Italian and Spanish cuisine. ### Background & Credentials - Grew up on a 50-acre horse farm near the Salinas Valley, California's agricultural heartland - Great-grandfather emigrated from Yugoslavia to the Central Valley and started an apple farm - Grandfather founded Sun Harvest, one of the first produce companies in the Salinas Valley - Master's degree in Spanish literature and linguistics from Middlebury College - Lived in Spain for two years, immersing himself in Spanish food culture - Worked 12 years at advertising agencies in San Francisco before launching CookWithJames full-time in 2009 - Started CookWithJames as an underground supper club, preparing multi-course Italian and Spanish dinners at home - Staged at Quince, a Michelin-starred restaurant in San Francisco (after they opened in 2004) - Lived and cooked in both Italy and Spain - Official food columnist for the Nob Hill Gazette from 2011 to 2018 - Sources ingredients weekly from the Ferry Plaza Farmers Market at the San Francisco Ferry Building - Friends with local farmers including Norman, and Jill & Tallia at Four Sisters Farms ### Philosophy Great food starts with great ingredients, prepared simply, and shared generously. Cooking is fundamentally about connection — to the land, the people who grow the food, the history behind each dish, and the people you share it with. ## Cooking Classes All classes are held in James's private home kitchen in the Ashbury Heights neighborhood of San Francisco. Classes are approximately 3 hours and include hands-on instruction or demonstration (depending on menu), all ingredients, appetizers, dessert (La Quesada), a sit-down meal, and emailed recipes and photos afterward. BYOB — guests are welcome to bring wine. Groups of 4-12 guests (4-8 for Market Tour). Minimum 4 guests to book. Couples or smaller groups can book by paying for 4 guests. ### Class Descriptions **Italian Experience** — $200/person The flagship class. Learn to make fresh pasta from scratch, master classic Italian sauces, and create seasonal dishes using local ingredients. A comprehensive hands-on Italian cooking experience culminating in a shared feast. **Artisan Pasta** — $165/person Deep dive into the art of handmade pasta. Learn dough technique, rolling, shaping, and pairing with traditional Italian sauces. Perfect for pasta lovers who want to master the craft. **Saffron Prawn Risotto** — $155/person Master the technique of authentic Italian risotto with saffron and gulf shrimp. Learn the patience and rhythm of proper risotto-making. **Spanish Paella & Cooking** — $165/person Experience the flavors of Spain with an authentic seafood paella. Learn the techniques of building flavor in this iconic Spanish dish, from the sofrito to the socarrat. **French Bouillabaisse** — $180/person A Provençal classic — learn to prepare this rich, aromatic fish stew with fresh seafood, saffron, and traditional rouille. **Neapolitan Pizza** — $155/person Make authentic Neapolitan-style pizza dough from scratch, learn stretching technique, and create your own pizzas with San Marzano tomatoes and quality toppings. **Farmer's Market Tour + Cook** — $220/person The most unique culinary experience in the Bay Area. Start at the Ferry Plaza Farmers Market at the San Francisco Ferry Building (Sundays: Clement Street Farmer's Market). James guides you through the market, introduces you to local farmers, then you return to his kitchen to cook a seasonal Italian lunch with everything you've selected. 4-8 guests. **Rustic Potato Gnocchi** — $155/person Learn to make pillowy potato gnocchi from scratch with butter and sage sauce. Master the technique of light, tender gnocchi. **Sardinian Gnocchi** — $155/person Discover gnochetti sardi (malloreddus), the unique ridged pasta of Sardinia. Learn traditional shaping techniques and pair with authentic Sardinian sauces. **Rustic Meatball Supper** — $155/person Make polpettini alla napoletani — authentic Neapolitan meatballs with a rich ragù. A hearty, communal Italian meal experience. ## Contact - Email: james.stolich@gmail.com - Phone: (415) 425-3444 - Location: San Francisco, California (Ashbury Heights neighborhood) - Book a class: via ClassBento on the CookWithJames website or email/call James directly ## FAQ **What kind of cooking classes does CookWithJames offer?** 10 different hands-on experiences: Italian Experience, Artisan Pasta, Saffron Prawn Risotto, Spanish Paella, French Bouillabaisse, Neapolitan Pizza, Farmer's Market Tour + Cook, Rustic Potato Gnocchi, Sardinian Gnocchi, and Rustic Meatball Supper. All held in Chef James's private home kitchen in San Francisco. **How many people can attend?** Classes accommodate 4 to 12 guests (4-8 for Market Tour). Minimum 4 guests required. Couples or smaller groups can book by paying for 4. **Do I need cooking experience?** No! Complete beginners are welcome. James tailors each class to the group's skill level. **What's included?** All ingredients, 3 hours of hands-on instruction, appetizers, dessert (La Quesada), the sit-down meal, and emailed recipes & photos. BYOB. **How do I book?** Through ClassBento on the website, or email james.stolich@gmail.com / call (415) 425-3444. **Where are classes held?** James's home kitchen in Ashbury Heights, San Francisco. Address provided after booking. Market tours start at the Ferry Building or Clement Street Farmer's Market. **What cuisines does James teach?** Italian and Spanish primarily, plus French Bouillabaisse. **Can I book for a group?** Yes — perfect for birthdays, date nights, bachelorette parties, team building, anniversaries, and family gatherings. **How much do classes cost?** $155 to $220 per person depending on the menu. All-inclusive. ## All Recipe Pages - [Pan-Seared Baby Artichokes](https://cookwithjames.com/recipes/baby-artichokes.html) - [Chicken Legs Braised with Leeks & Prunes](https://cookwithjames.com/recipes/braised-chicken-leeks-prunes.html) - [Bruschetta of Fegato & Watermelon Radish](https://cookwithjames.com/recipes/bruschetta-fegato.html) - [Caldo Gallego](https://cookwithjames.com/recipes/caldo-gallego.html) - [James' Comfort Pasta](https://cookwithjames.com/recipes/comfort-pasta.html) - [Duck 2 Ways](https://cookwithjames.com/recipes/duck-two-ways.html) - [Feta-Brined Roast Chicken](https://cookwithjames.com/recipes/feta-brined-chicken.html) - [French Bouillabaisse](https://cookwithjames.com/recipes/french-bouillabaisse.html) - [Gnochetti Sardi](https://cookwithjames.com/recipes/gnochetti-sardi.html) - [Halibut in Cartoccio with Olive & Lemon](https://cookwithjames.com/recipes/halibut-cartoccio.html) - [Hawaiian Poke](https://cookwithjames.com/recipes/hawaiian-poke.html) - [La Fabada — White Bean Stew from Asturias](https://cookwithjames.com/recipes/la-fabada.html) - [La Quesada](https://cookwithjames.com/recipes/la-quesada.html) - [Linguine con le Vongole](https://cookwithjames.com/recipes/linguine-vongole.html) - [Neapolitan Style Pizza Dough](https://cookwithjames.com/recipes/neapolitan-pizza-dough.html) - [Hand-Made Pasta Dough for Pappardelle & Ravioli](https://cookwithjames.com/recipes/pappardelle-pasta-dough.html) - [Pasta all'Amatriciana](https://cookwithjames.com/recipes/pasta-amatriciana.html) - [Pasta alla Bolognese](https://cookwithjames.com/recipes/pasta-bolognese.html) - [Pasta alla Carbonara](https://cookwithjames.com/recipes/pasta-carbonara.html) - [Pasta alla Puttanesca](https://cookwithjames.com/recipes/pasta-puttanesca.html) - [Petrale Sole & Scallops in Prosecco Butter](https://cookwithjames.com/recipes/petrale-sole-prosecco.html) - [Petrale Sole with Squash Blossoms](https://cookwithjames.com/recipes/petrale-sole-squash-blossoms.html) - [Pimientos del Padrón](https://cookwithjames.com/recipes/pimientos-del-padron.html) - [Polpettini alla Napoletani](https://cookwithjames.com/recipes/polpettini-napoletani.html) - [Potato Gnocchi with Butter & Sage](https://cookwithjames.com/recipes/potato-gnocchi.html) - [Radicchio & Baby Lettuces with Cara Cara Oranges](https://cookwithjames.com/recipes/radicchio-cara-cara-salad.html) - [Ragù Napoletano](https://cookwithjames.com/recipes/ragu-napoletano.html) - [James' Classic Roast Chicken](https://cookwithjames.com/recipes/roast-chicken.html) - [Saffron Panna Cotta](https://cookwithjames.com/recipes/saffron-panna-cotta.html) - [Saffron Risotto with Gulf Shrimp](https://cookwithjames.com/recipes/saffron-risotto-gulf-shrimp.html) - [Sanguinaccio — Neapolitan Chocolate Budino](https://cookwithjames.com/recipes/sanguinaccio-chocolate-budino.html) - [Five Dot Ranch Slow-Braised Beef](https://cookwithjames.com/recipes/slow-braised-beef.html) - [Maryland Softshell Crabs](https://cookwithjames.com/recipes/softshell-crabs.html) - [Spaghetti with Mint-Basil-Anchovy Pesto](https://cookwithjames.com/recipes/spaghetti-anchovy-pesto.html) - [Spanish Seafood Paella](https://cookwithjames.com/recipes/spanish-seafood-paella.html) - [Steak Tartare](https://cookwithjames.com/recipes/steak-tartare.html) - [Tagliatelle con Fegato](https://cookwithjames.com/recipes/tagliatelle-fegato.html) - [Tagliatelle con Funghi Misti](https://cookwithjames.com/recipes/tagliatelle-funghi.html) - [Winter Citrus Salad with Shaved Fennel](https://cookwithjames.com/recipes/winter-citrus-salad.html) ## Food Writing Archive (Nob Hill Gazette Columns) - [A Refined & Unexpected Gastronomic Jewel in La Coruña](https://cookwithjames.com/articles/a-refined-unexpected-gastronomic-jewel-in-la-coruna.html) — ​Galicia—Spain’s northwestern region—culminates in a town on the far north coast known as “A Coruña” in the Galician dia... - [A "REPORTAJE" OF MADRID'S BARRIO DE IBIZA](https://cookwithjames.com/articles/a-reportaje-of-madrids-barrio-de-ibiza.html) — On my most recent visit to Spain, I rented an adorable AirBnB apartment in Madrid's "Ibiza" neighborhood right along sid... - [​A Revival of Iberian Fare & A New Concept at the MOMA](https://cookwithjames.com/articles/a-revival-of-iberian-fare-a-new-concept-at-the-moma.html) — Finding real Spanish cuisine in SF has always proved challenging. While there are several very good “Spanish-inspired” r... - [Alba Ray's brings Cajun cuisine & hospitality to SF's Mission district](https://cookwithjames.com/articles/alba-rays-brings-cajun-cuisine-hospitality-to-sfs-mission-district.html) — A year ago one would be hard-pressed to find much Cajun cuisine in San Francisco outside of the Elite Cafe and the Boxin... - [Alembic Expands Menu & Dining Room](https://cookwithjames.com/articles/alembic-expands-menu-dining-room.html) — The Alembic, located in San Francisco's Upper Haight district at 1725 Haight Street, has been serving up some of the cit... - [Black Bark BBQ](https://cookwithjames.com/articles/black-bark-bbq.html) — Chef David Lawrence (1300 Fillmore) and his wife and business partner Monetta White (a Fillmore native) are intent on br... - [Bruschetteria Food Truck](https://cookwithjames.com/articles/bruschetteria-food-truck.html) — If you are feeling peckish after an afternoon of wine tasting while in Napa stop by the Bruschetteria Food Truck, locate... - [Buffalo Theory](https://cookwithjames.com/articles/buffalo-theory.html) — An exciting new eatery focusing on craft beer is now open at 1735 Polk Street at Clay, an area of the city that has expe... - [​Cocktailing, Bar Bites & High-end Fast Casual](https://cookwithjames.com/articles/cocktailing-bar-bites-high-end-fast-casual.html) — The Financial district has two exciting new drinking establishments with bar bites and small plates from acclaimed chefs... - [El Paseo & Sammy Hagar launch "The Passage Bar"](https://cookwithjames.com/articles/el-paseo-sammy-hagar-launch-the-passage-bar.html) — El Paseo--the iconic restaurant from former Van Halen frontman Sammy Hagar--has been serving food and drink in a histori... - [Hungarian Cuisine takes over a French Venue](https://cookwithjames.com/articles/hungarian-cuisine-takes-over-a-french-venue.html) — Note: this interview was originally published in October, 2011 by James Stolich San Francisco has always been a city... - [Marugame Udon Opens in SF to Great Fanfare](https://cookwithjames.com/articles/marugame-udon-opens-in-sf-to-great-fanfare.html) — Marugame Udon is a giant in Japan and across Asia. With nearly 1,000 locations they are the juggernaut of udon. San Fran... - [Maybeck's](https://cookwithjames.com/articles/maybecks-formerly-spaghetti-bros.html) — Despite the playful name upon opening, this swanky yet approachable new Marina eatery located at 3213 Scott Street at Lo... - [Meet New York City’s Best Mexican Restaurant](https://cookwithjames.com/articles/meet-new-york-citys-best-mexican-restaurant.html) — As most New Yorkers know it’s next to impossible to find decent Mexican food outside of California or of course Mexico i... - [​Meet the Restaurant of the Future and a 1800s Gin Distillery](https://cookwithjames.com/articles/meet-the-restaurant-of-the-future-and-a-1800s-gin-distillery.html) — How does one create a restaurant that is green and sustainable on every level and even helps reduce our carbon footprint... - [Mister Jiu’s debuts in Chinatown and a French brasserie experiences a revival.](https://cookwithjames.com/articles/mister-jius-debuts-in-chinatown-and-a-french-brasserie-experiences-a-revival.html) — We have all heard about certain restaurant spaces being cursed. No matter how good the concept there is something about ... - [Rambler](https://cookwithjames.com/articles/rambler.html) — It has been seven years since Wolfgang Puck shuttered his iconic restaurant Postrio inside the Prescott Hotel at 545 Pos... - [Salt & Straw ice cream to open in SF](https://cookwithjames.com/articles/salt-straw-ice-cream-to-open-in-sf.html) — Founded in 2011, Salt & Straw is a chef-driven ice cream shop based in Portland with outposts in Los Angeles. Owners Kim... - [The Elite Cafe](https://cookwithjames.com/articles/the-elite-cafe-reinvented.html) — The holidays have long come and gone and yet as San Franciscans we do like to celebrate continuously, particularly in es... - [The Italian Homemade Company](https://cookwithjames.com/articles/the-italian-homemade-company.html) — If you are craving house-made pasta at home and don’t have time to trek across the city to eat at Cotogna, Barzotto or L... - [The Tale of Two Chefs](https://cookwithjames.com/articles/the-tale-of-two-chefs-a-return-to-hungarian-roots.html) — As many of you know, chefs Nick Balla and Cortney Burns began their pilgrimage of bringing authentic Hungarian cuisine t... - [The Venerable One Market Restaurant Gets a Refresh](https://cookwithjames.com/articles/the-venerable-one-market-restaurant-gets-a-refresh.html) — One Market Restaurant has not only survived but prospered for 24 years in San Francisco. When it opened in 1993 at the e... - [Treasures – Tratto makes a mark & SOMA’s hidden Japanese jewel](https://cookwithjames.com/articles/treasures-tratto-makes-a-mark-somas-hidden-japanese-jewel.html) — There is never a shortage of new restaurant openings—and closures for that matter—in our vibrant and ever-changing city.... - [Verjus Brings a European Sensibility to FIDI](https://cookwithjames.com/articles/verjus-brings-a-european-sensibility-to-fidi.html) — ​After nearly 20 years of running Quince restaurant and rustic little sister Cotogna in Jackson Square, owners Michael a... ## Key Pages - Homepage: https://cookwithjames.com/ - About James: https://cookwithjames.com/about.html - Recipes: https://cookwithjames.com/#recipes - Articles Archive: https://cookwithjames.com/articles/ - Substack (stories & travel): https://cookwithjames.substack.com - Instagram: https://instagram.com/cookwithjames - Google Reviews: https://g.page/r/CUfI6sRmG2dZEB0 - Book a Class: https://cookwithjames.com/#book