When not dominating the awards table at local competitions, Dave Tendick enjoys cooking for others and catering events with his signature seasoned meats. Dave and the team at Smokehouse 10 have assembled a menu of heaping servings of St. Louis–style ribs, served wet or dry, as well as Texas-style brisket, Memphis-style pulled pork, and other barbecue favorites. An ambassador for flavor and the art of slow cooking, Dave also nurtures future chefs through extensive, daylong barbecue classes. Students immerse themselves in the science of sauces, rubs, and injections. Chefs at Smokehouse 10 have also mastered more eccentric fare, including cheesy corn casseroles and smoked alligator ribs.
Master Lonny Louie, the owner of Fitness Innovations & Tae Kwon Do (FIT) has been teaching martial arts for more than 35 years. He and the FIT crew understand that different students have different needs, so they have developed multiple programs to accommodate athletes who want to train for competition, fun, or fitness. Instructors hold tae kwon do classes that equip students with self-defense and combat techniques while also focusing on discipline, respect, and confidence. They also hold kickboxing and fitness-kickboxing classes, which use muay thai principles to help students defend themselves and burn calories.
The staccato beat of conga drums rises over the deep voice of a bass guitar and the higher trills of the timbales and piano. Head dancer Evan Margolin and his bevy of experienced instructors lead students in classes that take beginners through basic footwork and salsa rhythms, with intermediate and advanced sessions offering salsa aficionados more challenging instruction. The social class structure—partners rotate throughout every session—creates a low-pressure learning environment and keeps dancers from scrambling to locate a partner or human-shaped tupperware container. The one-hour beginner classes are mostly filled with salsa novices and new dancers, and Dance SF's experienced and engaging local salsateers are patient and friendly when showing new students how to bust well-timed moves. During intermediate classes, which require six months or more of social dancing experience, students focus on timing and cross-body leads with turns. After some evening classes, new dancers are invited to join an all-night salsa party where they can put their new moves in practice. Students should wear comfortable clothing, which includes dancing shoes, but does not include rear-flapped onesie pajamas.
Julianna Freed developed a love of putting dinner on the table early on, helping her dad fish along the West Coast. Back at home in the kitchen, she watched her mother turn the catch into new dishes and fresh takes on familiar recipes. And when she visited her grandfather’s house, she got to wander among his garden’s vegetable plants and fruit trees. Though she spent years working as a middle-school teacher, this food-focused upbringing and the enthusiasm of independent producers at her local farmers’ market eventually spurred her to create Chef Julianna, which provides catering, cooking classes, and personal-chef services.
Julianna and her chefs adhere to strict standards of farm-to-table dining; in catering and cooking, they use local and sometimes organic meat, produce, and cheese harvested from local farmers’ markets. Before each private cooking class, Julianna’s chef-instructors meet with customers in their kitchen for a consultation, during which they survey the existing amenities and check for poltergeists hiding in the cabinets. At class time, they arrive with their own ingredients and cookware to coach students in common cooking methods and recipes for the customer’s chosen culinary style. Personal and private chefs carry the personal attention even further, planning meals, shopping for groceries, and cooking in customers’ preferred styles.