We reached out to Laura for a private chef for our son's wedding dinner. We had a zoom meeting with…read moreLaura to go over some of the details and start a menu, that went very well. Chef Michael then organize the menu with my son and his fiancé. Chef Michael showed up and started his prep, he was very professional and approachable. His organization in the kitchen was amazing. We had 10 adults and three grandchildren at the tables. Chef Michael treated the kids with respect and described each dish as it came out. We had five appetizers, a couple salads, and the main with two sides. Everything was exceptional, we are still talking about it. We will remember this meal forever. Chef Michael packed up leftovers, and clean the kitchen immaculately. We couldn't be any happier with the service and the food that we received. The grandkids favorite course was the grilled octopus, amazing! We would definitely recommend and would do this again in a heartbeat. Thanks to Laura and Chef Michael

Chef Laura catered our small, family-style wedding brunch at a private residence…read more From start to finish the process was easy and efficient. The menu selection/communication beforehand was great and I made last minute changes to plans that were easily accommodated. Setup and cleanup were fully taken care of and it was a seamless process that made my wife and I's wedding that much better. Finally, the food was incredible and there were plenty of leftovers. I'd recommend Honest to Goodness and Chef Laura to anyone.

I just wanted to say how much I appreciate Chef Daniel's thoughtful and detailed responses…read morethroughout this process. It's been really helpful to see how intentionally he approaches both the menu and the overall guest experience. His suggestions and refinements have made it easy to visualize how everything would come together, and I've really valued his creativity and clarity along the way.

I was deeply unhappy with the experience this chef provided and it has stuck with me for months. We…read morepaid him to come and be a personal chef for my wife's birthday party since she is always the one who cooks for everyone else so I wanted to give her a gift of not having to worry about it at all and still having a good, quality dinner at her party. After the initial meeting with him we were optimistic. He seemed to be excited to work with us and find just the right menu to bring. We knew going in that we were a small gathering to cater for and told him explicitly that if he had something bigger or more lucrative the same day of the party to let us know and we'd completely understand if he turned us down. He reassured us after some days that he would be there. The day of the party however, he arrived four hours late. When he finally did make it, he turned on our barbeque outside to use for the meat like we had talked about, and walked up to the kitchen. He was up there for another hour or more as the grill stayed burning. We asked him multiple times if he was still going to use it and he kept telling us he was about to, but by the time he actually did he had burned almost completely through our full propane tank. The food itself was disappointing. He told us he had experience with the dishes he was preparing for us: enchiladas, smoked mac n' cheese, red beans and rice, and a table wide charcuterie board. The chicken in the enchiladas was dry and flavorless, he told us he smoked the mac n' cheese multiple ways but it was barely noticeable, the red beans and rice was so undercooked that both the beans and the rice grains were still crunchy and there was no flavor to them. The charcuterie board itself was alright, not as flashy as he had sold it to be but the meats, cheeses, fruits, and nuts were as described. My wife and I asked many of our guests what they thought of the food because we wondered if our tastebuds just weren't working but they agreed with us. When he had finished with his cooking, he filmed our party to promote his business, which we had not consented to at any point and even tried to get our guests to repeat something they had said so that he could get it on his phone. We were being polite but I was taken aback in the moment and was not expecting that kind of behavior at all. To top off the night, we saw him shelve another full pan's worth of enchiladas that had not been put out back into his supplies and he left behind his cooking bag with knives and an assortment of raw ingredients which we then had to deal with. He never contacted us to retrieve it. As for the pan of enchiladas, I don't think they were good enough that we would have even eaten them, but we had splurged and spent a few thousand dollars for his service and it just felt like a final insult to not even let us keep all the food we had paid dearly for. We saved the rest of the food but it truly was not tasty at all. I like to eat just about everything but I was genuinely not excited to eat these leftovers and that made me sad. I don't like to waste food, but none of us were eating it in the days following and it ended up in the compost. I wanted to give at least two stars, the charcuterie board was okay enough, the food was edible at least. But as I wrote this review, I realized I just cannot bring myself to do it. I am just so sad about this whole thing and as I wrote at the start, this has stuck with me as an upsetting memory for months. I wanted this to be the one chance for my wife to have a truly worry-free and delicious display for her party and we couldn't even get any part of that. Any of these issues on their own I could excuse, even him being four hours late. I wish I was exaggerating. But the sum of these issues was so maddening, the experience so poor, that I feel I need to let other people know so that they don't have the same experience from this company that we did. Thank you for your time.

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.

Bobby was an essential part of our networking event. The food, the presentation was EXCELLENT!…read moreWhile maintaining impeccable professionalism, he was very approachable and chill. He even shared one of his recipes with the crowd and walked us through a tedious process of preparing one of the dishes that all of us loved so much. You can tell he loves what he does and is very passionate about it. I can't thank him enough.

From the owner: * Private dining accommodations * Weekly/Bi-weekly meal prep…read more * Nutrition for athletes

My Sister and Brother-in-law first had us over a few years ago to experience Chef David's cooking…read more WOW!! He food is delicious on so many levels. Being a picky eater I was a little hesitant, but I loved every dish!! The combination on flavors are exquisite! Once again David prepared another FABULOUS birthday dinner party. Mmmmm mmmmm, tasty. The thought, love and experience in each of his dishes are on point.

Chef David made our small wedding unforgettable with his unique and delicious cuisine!…read more He was personable and easy to talk to while he was cooking and he was happy to talk with our guests about the food and techniques. He also connected us with an waiter who helped with serving so that we didn't have to do a thing. It really made the evening easy and most of all, really special. Thank you Chef David!

I needed some fresh air, some people in my office wear such heavy perfume!!! Ugh!…read more Anyways, it's lunchtime, I don't know what I want to eat, so I just walk down to Westlake Park(plenty of fresh air) and see what's up with the food truck scene. I stopped and checked out their menu and it looked good, so I decided to try their "Portobello Mushroom and Goat Cheese Burger"....it was very good! Wow! Simple yet oh so delicious! I like that the portobello mushroom is the size of the bun so it's mushroom in every bite. Goat cheese pairs well with it and made it real tasty. Not dry, nicely and lightly seasoned just right. Comes with fries or a salad, so fries was the obvious choice. Level up your fries.....GET THE KOREAN STYLE KETCHUP for dipping, it was real good! Smoky, spicy, and it was the business! Fries are not overly salted so I appreciate that. Staff working there was real nice, worked hard to fix up your order, only took them like 5 mins or so, line wasn't too long so that may have been why. Prices are about what food trucks are around town. Glad I stopped by as this food truck just made it on my go-to list.

OMG Pork Belly Banh Mi, where have you been all my life?…read more I stumbled upon this food truck at Obec Brewing during the recent WA Brewery Open House Saturday, and (as usual) found my tummy rumbling. I often shy away from pork belly, as it seems many places don't cook it to my liking. It's either too chewy, or not well seasoned. But I asked the dude at the Wich Wagon counter which sandwich I should choose, and he suggested the PB Banh Mi and I couldn't say no. People, this sandwich was phenomenal! The pork was so tender it practically melted in my mouth. Served with all the goodness of fresh/pickled vegetables on a perfect French bun, it was all things banh mi should be. It was amazing alongside my Obec flight, and a great mid-point to my afternoon of touring the local breweries. I will definitely be seeking out this food truck again!

We had fantastic paella and a great time with Daniel, the Paella King. He is not closed, but I…read morethink there has been some confusion (personnel changes and/or other things). We had two paella, mixta, and black. I loved them both. The squid was soooo tender and flavorful. The black was a beautiful dish. The mixta was full of wonderful ingredients in addition to the flavorful rice - chicken, shrimp, sausage, clams, mussels, artichokes, peas - and all components cooked perfectly. Even the rice had a lovely socarrat. I made the appetizers, salads, and desserts to complete the meal. Focusing on his cooking, Daniel made a fantastic paella and chatted with our guests, answering questions as he went. It was entertaining to watch the cooking, and even more fun to enjoy eating the two paellas. Thanks for giving us the highlight of our party!

So fun to have this delicious food made for a huge wedding rehearsal dinner right here on our beach!read more

I recently took a group cooking class with the Primal Chef at the Miele studio in Bellevue. It was…read morereally fun! The recipes were super tasty and we created some outstandingly delicious food. I do think some of the recipes could have been vetted for more clarity though, especially as they build off each other. So you made this sauce and then it goes into this other recipe, etc. My only other comment (and why not 5 stars) is that honestly the class felt rather disorganized. We broke up into 3 groups and each made 1/3 of the recipes. I understand you cover more ground that way, but it was also a little disappointing to literally have no clue what the other groups were doing. You had to make time to walk around and ask questions, which I guess is OK but hard to do when you are also supposed to be planning and cooking your designated items for the group. I also felt like there could have been more structure to what each group was doing and more guidance. Although Chef Gil was very helpful, he was only one person. There were a few sous chefs around, but we had to flag them down to ask questions. I think a little more direction, a planned order to make the items and some more organization could have taken this class from great to amazing.

If I could give higher than a five star I would! Coming in to town last minute, unannounced on…read morebusiness and requiring not one, but two private chefs for not just an average day but Fourth of July DAY and NIGHT, Primal Chef completely came through! Fara & Kai showed up professional, prepared and not only cooked amazing meals, but quite literally took great care of our group for the entire day. The food was phenomenal to say the least and my team and I have, without question, saved their contact information for our next trip to Seattle! Thank you Primal Chef for going above and beyond!

We had a great experience with the new weekly meal delivery service. There were a lot of delicious…read morelooking options to choose from (including plenty of high protein/kid friendly ones), and I really appreciated how easy they were to heat and eat straight from the (mostly compostable) containers! My family thought the flavors were great, and that everything tasted remarkably fresh. I also like how the menu prices are what you pay - no other fees , service charges, or subscription required. Our standouts this week were the saag paneer, quiche and apple crumble pie. So yum!

I tried the curated meal prep service Lentsch Culinary offers and really enjoyed the fresh and…read morethoughtfully made meals. This Vietnamese baked chicken was PHENOMENAL, and my partner really enjoyed the Lasagna! There was one dish that wasn't for us but the convenance and freshness of the meals will definitely have me ordering again.