Has anyone done a cooking class at Stir?
is it hands on or is it only the instructor that partakes in the cooking?
Most folks I've talked to who've taken Stir classes say, "Expensive, but worth it." It has the advantage of being a pretty small-scale experience (max class size is 16, I believe).
My own experience of cooking classes in general is that they're useful for picking up a technique or tip or two, but there's no substitute for plugging away in your own kitchen.