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Atrium Kitchen

4.8 (26 reviews)
Closed 9:00 am - 6:00 pm

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Bo K.

I was born and raised in Seattle and Pike Place Market is one of my favorite tourist spots to go to. Somehow Traci still taught me so much about the market I thought I knew so well already. Her cooking class was a blast and I enjoyed every minute of it. There's something about gathering your ingredients straight from the market and cooking together with a fun group of folks. And to no surprise, the meal turned out delicious. Locals - don't think this is just for tourism! I would do this again and highly recommend it for birthdays, bachelorette's, and anniversaries.

n Hawaiian, we say, "Mahalo a nui loa." This means more than just thank you, and comes from the most sincere place from 4 very different and unique people with equally different and unique tastes, to Chef Traci whose heart is as big as her passion for her craft. She took the time to ask each of us about the types of foods we like and love, and also those we do not like so much. Luckily, our group wanted high quality steak and seafood. What better place to shop for such delicacies! The experience began with an educational and cultural history lesson about the market and what we all know as Pike's Place. Her reputation among shop and stall owners is one of respect and friendship, shared amongst the family of business owners in the area. From fishmongers to the honey shop keeper, to the homemade tortilla shop, formage store, and fresh fruit and produce stall owners, it was clear that we made the right decision in choosing this cooking and dining experience with Chef Traci. Our menu started with a mini charcuterie plate with cheese kurd from Beecher's, and perfectly sliced prosciutto with truffle oil and sea salt seasoned hazel nuts. The fruit variety included fresh red and golden raspberries. The second course included king crab legs and grilled corn with cilantro, accompanied by a side of drawn butter. Our third course was meant to give our stomachs a brief respite via red leaf and frisee lettuce, with a blueberry, lemon olive oil, and sea salt dressing. We will definitely make this one when we return home. Our main dish was grilled off to the side while we prepared our food, ate, and shared stories and laughs the entire time! Two words. Medium. Rare. The only butcher shop at Pike's provided us with the highest grade and quality Tomohawk steak. Accompanied simply with fingerling potatoes and avocado, this entree was a tasty end to our culinary adventure. Mahalo a nui loa to you Chef Traci. For the food, laughs, and don't ever forget your "injection" into our lives will always be remembered. Aloha a hui hou, until we meet again...ALOHA!

Sydney C.

Chef Traci is not only a phenomenal chef, but a wonderful person. Upon walking around Pike Place Market, we stumbled upon Traci filming a news segment on Atrium Kitchen. Intrigued, we picked up her pamphlet outside the shop and saw that she does cooking classes. For $150/person, we got Traci all to ourselves for a 1.5 hour historical tour of the market, and another 2 hours back in the kitchen. We picked up every ingredient with her at the market and learned the history of the vendors along the way. The food was world class Salmon, Scallops, Truffle salted carrots, a cheese board, and king prawns over a bed of grits and sausage. All in all... I think this was worth more like $200/person. It was a wonderful morning and I cannot suggest this tour more! Not to mention Traci was just truly wonderful in and of herself :)

Dominique P.

Atrium kitchen was a lovely class! Very hands on and personable. Traci has amazing energy. We learned about scallops and how to make a cioppino :) seafood straight from the market - how lucky we were to learn in such a wonderful setting. You're truly at the heart of Pike Place. We both very much liked the fact that we walked in not knowing what we would make and that it was all based on what the fresh catch was. In this case, fresh black cod - not frozen prior but direct from a tribal fishery. Very delicious.

Marye S.

We had a great time with Traci. We did the market tour and it was really interesting to hear all the tidbits she knew about the market. We made a fantastic meal and were stuffed when we left! Highly recommended

Sandy B.

How can more people not being doing this? Look at all the 5 star ratings! I was in Seattle for less than 48 hours and wanted to find something unique to the area to do and I saw a cooking class, so I signed up. I signed up a few hours before it started and was expecting back that said I was too late. But nope. Not only did they accept me, but I was the only one there! It is located in the heart of Pike Place Market, so it's appealing to locals and visitors. They have a state-of-the-art commercial kitchen. It is designed to be a community resource, the kitchen is available for rent by community groups, individuals, chefs and Market vendors. They serve breakfast there and you can buy a pay it forward ticket. For $5 someone who is homeless or less fortunate can get a free meal. They have had over 90 vouchers cashed in already. I will admit, my intentions were to buy a couple and to buy a small container of hot sauce, and I left without any of it! UGHH. Just slipped my mind. I went for the class of seafood from the PNW. It was $75. I know that may sound steep to some but this was a 2 hour class where you get cooking lessons and eat what you cook. All fresh, local, hard to get seafood that you would spend over $75 at a restaurant for. I went knowing it would be worth my money and my husband was excited about me doing it so I could cook it at home for him one day. On to mistake number two that I made. She makes everything super simple, basic and few ingredients and she gives you the recipe. I left the recipe!!! She initially had an appetizer area set up for me. It had 7 different local honeys and a small plate of fresh goat cheese from the area that can only be obtained a couple of months out of the year and some fresh blueberries. My favorite was the wildflower honey. After good hygiene practice and apron application we headed to the stove and cooking area. She already had water boiling and eggs boiled. I am not a chef by any stretch of the imagination. As I told her, I do enough to keep my family alive. But I'm always willing and eager to learn. I'll admit I'm intimidated by those that excel with a knife but she continued to offer guidance and not seem frustrated. If I had kept my recipe like I was suppose to, I could list all the ingredients out for you, but hopefully you'll recognize most of them in the pictures. We made a salad with a type of romaine lettuce. Added some hard boiled egg, smoked muscle and smoked scallops. Listen, I am knew to experimenting with seafood and this was absolutely amazing. Melt in your mouth. Some heirloom tomatoes. Fresh crab meat, shredded. Some olives and some peppers that I can't remember the name of (so sorry). They added just a little heat. We made the dressing for it and I will not do it justice because I can't remember already, she'll have to post the recipe but it was light and refreshing and I could have ate it like soup. We made a plate of muscles in the garden. Fresh muscles that had been caught that morning and she bought just before my arrival. It was my first experience, cleaning, cooking and eating muscles. They were not slimy at all, like I had thought. More dense. The flavor from the water we boiled them in made them wonderful. We had the rest of the lemon that we used and fennel we cut off seeping flavor into the boiling water and it was amazing. We laid the muscles over a bed of thinly sliced red potatoes and red onions. We made our own version of a low country broil. It had fresh caught spotted shrimp with babies. Which I am told is a big deal. We put andouille sausage from a local market there. She cut the casing off before cooking, that alone, made it so much better for me. Then we had the baby potatoes and corn on the cob. You should have smelled the steam coming up when we were draining it...... Shout out to Herban Farm where she gets some of the stuff she uses. She let me try some of their hot sauce. The first one I tried was the Scotch Bonnet. This had a sweet flavor and a mild hot sauce. This was really good on the goat cheese. Then I tried the white bullet. This is made with a habanero and had moderate heat. Really liked this. He also experimented with some hot sauce in some of the honey. This was very interesting. All you taste at first is the honey, sweet. As soon as it is all gone from your pallet the heat kicks in and it really sneaks up on you. While I was eating the owner and lead chef gave me a history of how Atrium Kitchen came about. I will leave you with a link. http://pikeplacemarket.org/blog/mural-honoring-japanese-american-farmers-pike-place-market I also found it very interesting to know that the Pike's Market area is self sustained. All the owners give back 6% of their earnings every month. Don't miss out! Come support those that support others. It's entertaining. It's good food. It will help you become a better cook (I'll never be a chef).

Fantastic way to get an insiders look at Pike Place Market and enjoy a cooking experience/lesson. We met up with chef Traci at her kitchen, discussed a Cinco De Mayo/fun menu of halibut cheek, prawn, salmon and poke tacos each with their own fresh salsas, and then set off into the market to shop for ingredients. She was professional, knowledgeable, and well regarded (by my observation) in the community that is the Market. She combined some history of the market with food, shopping and cooking suggestions. If you are fortunate, she will direct you to some of her chef favorite items and share her accordion joke. This was a long weekend in Seattle with a friend and the entire trip could have sucked and would have STILL been worth it after doing this tour/experience. (It didn't, but it could have) Highly recommend. This is a woman owned business that includes catering, cooking tours AND gives back to seniors and vulnerable folks in the community. DO IT!

Debra B.

Chef Traci gave us an amazing tour of the Pike's Place Market that included not only fascinating history, but Tasting stops at some of her favorite market vendors. After picking up fresh seafood, produce and artisan sausages, Chef taught us how to prepare a fabulous seafood boil, a roasted salmon filet with a honey ginger beer reduction, and mussels sautéed with fennel, parsnip and onion. So amazing

My son (who is 10) and I wanted to take a cooking class on a weekend getaway to Seattle and we were lucky to find Atrium Kitchen and Chef Traci. We signed up for the Seafood class and as a group we made 5 dishes from local ingredients that the Chef had selected prior to our arrival from the market. Chef Traci welcomed my son and gave him a fun job making aioli for the Swordfish dish. We cooked, enjoyed an awesome meal and then took a stroll to the garden. It was a great experience in an amazing setting. We hope to visit and take another class someday in the near future.

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Ask the Community - Atrium Kitchen

Review Highlights - Atrium Kitchen

Chef Traci dropped off catering and some rentals for our rehearsal dinner and the food was plentiful and fantastic!

Mentioned in 9 reviews

Read more highlights

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Joni Sare - Tiramisu, part of the Italian Classics cooking class.

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Chef Joni is a pro!! What a wonderful evening…read more From fresh herbs for our ragu from her garden, music reminiscent of Italy and pasta made from scratch - it was a perfect night! And also our latest night out since New Year's #2020. We started off munching on appetizers including rosemary almonds and some delicious cheese and crackers while we made our dishes. The last time I made pasta from scratch was in my seventh grade cooking class during which I was always worried about being late to the next class period since the teacher never left us time to clean up. And I had to bribe my Spanish teacher to not mark me late by giving him my finished product. Needless to say I did not remember anything and this time was a much more pleasant experience. The pasta machine is super cool and I won't share the secret to the best alfredo sauce...you'll just have to take the class and learn it yourself! Then while we let the pasta sit we worked on the ragu. Veggies galore and Joni is great at ensuring everything can be vegetarian and working with your dietary preferences. Joni shared many different techniques and also the science behind the making of the food. For example, reasons that cooking a veggie a certain way provides more flavor. For dessert, tiramisu. Honestly, we were stuffed but always leave room for dessert! Anything you don't eat you can take home! Joni is super organized and was very accommodating of my wild schedule. Her kitchen set up is outstandingly beautiful with high end appliances and also ensuring COVID-safe measures. Plus the candle-lit dinner and recipes to take home are just a few of the wonderful detailed touches. Plus LEFTOVERS FOR DAYS. Like leftovers for a week. Of it all! A great date night in Italy!

I found Chef Joni Sare on Cozymeal and booked her for my team offsite as my 3 other team members…read morefound her Master Italian Classics Cooking Class to be a fun learning experience. Boy were we right. If you don't read my full review, all I can say is that Chef Joni was an EXCELLENT instructor and my team members and I had such a good time. We were smiling ear-to-ear the entire time we were there. Highly recommended from this Yelp reviewer. Detailed review below: Communication (5/5): We used the Cozymeal platform for everything and found their interface amazing. Chef Joni was very pro-active and communicated with me several times before the event date on January 17, 2020. What stood out about this communication was that she really wanted to know us. She asked good questions like "Why did you choose this class?", "What do you hope to learn from it?", "What are your goals?" etc. Really appreciate this since she can cater the class to exactly your needs. She was also very accommodating when I told her that one of our team members was a vegetarian so she made sure she had a vegetarian option on hand during our class. Finally, before the event, she gave us extremely detailed directions to the location of the event (including a picture) and what to expect. Really outstanding communication here. Location (5/5): Her location is in her house located in Sunnyvale near major highways. Lots of street parking once you arrive so no issues on parking. The inside is well decorated and everything seems to be remodeled including her kitchen which was very modern. See pics to get an idea. Food (5/5): The Master Italian Classics Cooking Class contains the following menu: 1.) Antipasti - Cheese, crackers, almonds, pepper jelly to snack on throughout the whole meal while you are there 2.) Handmade Fettuccine Alfredo 3.) Ragu (Mushrooms, many vegetables) - Our protein was lamb for the meat-eaters and tofu for our vegetarian team member. 4.) Tiramisu - for dessert. I don't want to spoil too much of the class but I'll share some of the highlights for me at least. Preparing the Fettuccine Dough from scratch including folding it, kneading it, was a really fun experience. Also running through the dough through the pasta machine to stretch it and finally cut it into actually the noodles was such a cathartic experience. I'm really happy I got to experience that. The Ragu was so delicious and so healthy at the same time as we barely used any vegetable oil and we put in so many vegetables. Finally, the tiramisu making was actually pretty easy but delicious at the same time. Now that I have been through how to make Tiramisu, I am confident I can make it for a party without issue. Also, if you can't finish all the food you make, Chef Joni gives you take-out boxes to bring home so you can enjoy the food again! Our group also had leftover uncooked fettuccine and we got to take that home. Chef Joni (5/5): Last but not least Chef Joni was an excellent instructor. She was so bubbly and easy to talk to and really put the group at ease very quickly. She was masterful on dividing up certain tasks in the kitchen so we can all participate in the cooking journey and made sure we were doing the steps properly. We asked her so many questions during our time in the class and she happily answered every single one of them without being annoyed. It was nice to finish the class with all of us including Chef Joni eating at the table. Chef Joni's passion for cooking really shines through her class and we had a great time! Our team can't wait to come back. Thank you Chef Joni for a great class.

Whisk

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My visit here pretty much started off online, where my bestie and I decided to sign up for a…read moredumpling class and found this place. We were put on the waitlist after doing so but then got a text several days later saying two spots opened for us, so I snagged our seats as fast as I could. Really appreciate the staff on the other line for reaching out to me and "reserving" my spots unless I let them know I'm not interested! Getting here, there is the Meyden Garage that offers 3-hour free parking for customers of Whisk and other surrounding businesses though most spaces inside there did not have the signage saying that so it was confusing parking around there. Getting inside the building, you'll see what can only be described as a haven for chefs and aspiring cooks of all levels; you have cooking tools, pots and pans, cookbooks, plates, neatly folded cloth napkins and a bunch of other things strewn around in such a colorful and organized manner. The kitchen for our cooking class was clean and spacious, with all the ingredients we need prepped and set out in front of us. We worked in pairs prepping and cooking all our dishes throughout. Chef Thanh Tang was very informative and engaging throughout the whole process, and the other staff working with him were efficient in cleaning used utensils and keeping everyone's prepped items in check. Instructions were very clear, and directions flowed very well since we made one dumpling after another! Since both of us don't really cook and we had many questions to ask, it took us a bit to catch up with the rest of the class, but all the folding techniques became much easier to do thanks to our teacher. For this particular class, we pan-fried the shrimp and chive dumplings, while the wontons and steamed vegetable dumplings we prepped were steamed while we all took a break. As for the spicy green beans, I actually had the chance to stir-fry a non-spicy version of them in front of the class! All the food we made here was really good, and we came close to having to box some of it home too! Everything here was worth the $150 per person from the experience to the food, and I'd take another class here in the future! For reference, the class I took is called "More Dumplings, Dumpling?" and ran on a Saturday from 5:30-8:30pm though that's just a timeframe since I did stay slightly longer just to finish my food!

The store has some cool kitchen gear but this review is mostly in response to the cooking classes!…read more Did their Italian-American Dinner Pasta Bolognese class with a Caesar salad and panna cotta with chef James! It was a fun experience. You show up and get greeted by their staff. You'll find your station and go to work! Some of the ingredients are pre-prepped which is nice otherwise you'd be there all night haha. The class was roughly 2 hours long and then we enjoyed dinner all together so roughly a 2.5 hour experience when it was all said and done. The fans kick in so it can be a tad bit loud when everyone is cooking but the instructor was great and made his way around the room to make sure everyone was doing what they were supposed to do. They had 2 additional staff members helping out to make sure any ingredients you needed were available. Plus - you get a glass of wine :) Fun date night!

Blue Ribbon Cooking Culinary Center - The sweetheart table greenery turned out great!

Blue Ribbon Cooking Culinary Center

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My 13 year old daughter did a week of summer camp here and LOVED IT. She's pretty shy and tends to…read moreget anxious about trying new things, so I was worried that she wouldn't like the cooking camp but I was blown away at 1) the fun she had every single day, 2) the skills and concepts that were taught to her in a way that kids could comprehend, and 3) the dishes she made. The summer camps are a little pricey but I think was worth it, because the kids not only get to cook and eat good food but they also went home with their own apron, knife, and digital recipe book! My daughter now has more passion and confidence to cook independently. Highly recommend!

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Fire and Earth Kitchen

(21 reviews)

Delicious, thoughtful, pure, and incomparable. Fire and Earth Kitchen has changed my family's lives…read morefor the better! We absolutely love Renee. You can tell she is thoughtful, kind, and efficient. Her communication and respectful ways make all the difference when someone cooks meals for you in your home. She is very responsive to our messages and always sends a menu for our review and input before the week's visit. I can tell she puts a lot of thought into what she prepares and thinks about our needs when suggesting each menu item. I don't usually enjoy people in my home while I'm working, but Renee is a delight and unobtrusive. Of course, she'll talk with you if you want, but there is no forced anything or awkwardness with her. She has a great vibe and will get right to work. She knows her craft so well that before you know it your home smells wonderful and your kitchen is as clean as it was before she got there (I honestly don't know how she does it). Renee has been cooking six servings of three meals for us flawlessly since we first met her. She even catered a large garden party we had last year where you could tell quantity did not jeopardize the quality of her food. Every bite was packed with delicious whole ingredients and no corner was cut. Renee can meet all of our dietary restrictions (gluten, dairy, nightshade, seed oil, and some nut intolerances) and offer meals that are incomparable to what we can find in restaurants or cook for ourselves. I cannot stress how delicious everything is. There has never been a time when we weren't blown away by her creations. The balance of flavor and spice is some of the most unique and delightful I have ever tasted. You can tell she's constantly learning new recipes and perfecting them for herself and her clients. Take a look at her Instagram! I'm always so intrigued by what she's up to. Her meals bring comfort and variety to our home. Not everyone in my family is vegan or has even tried vegan food before. Renee has proved time and time again that veganism is delicious. I'm thrilled we are one of her clients and grateful for every meal she makes. I would recommend her to anyone, 100%.

We had an excellent cooking class with Chef Brandon. The recipes we made were not only healthy but…read moreyummy. He has good recommendations for gluten free cooking too if interested. I started incorporating some of the cooking tips/spice combinations right away. Would highly recommend!!

Atrium Kitchen - cookingclasses - Updated May 2026

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