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    Chef Jean Pierre

    3.9 (20 reviews)

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    Foei gras

    What a unique place in the most unexpected location. I had the pleasure and honor to have my birthday party there and I will try to summarize that memorable evening. The meal was very enjoyable but what was even more enjoyable is being able to cook with Chef Jean Pierre himself. The special menu that night consisted of foie gras appetizer, crab cakes, rack of lamb, and a dessert sample. Foie gras was delicate and it was topped with shallots and truffle oil/cider vinegar dressing. The whole thing just melted in your mouth. Same can be said of crab cakes. Rack of lamb was amazing as well. Service was great from Joan, Chef's wife. Chef chatted with all of the guests and talked about the ingredients of each dish as well as preparation technique. If you appreciate classic French cooking you will love this place. Everyone was swooning over Chef's French accent and he is such a nice guy as was evident from our short conversation. In spite of classic French cuisine the place is not stuffy at all. In summary, it was a special night for me. Every dish was executed to perfection with some dishes standing out as the most incredible thing I have ever ate.

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    10 years ago

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    Foie gras was delicate and it was topped with shallots and truffle oil/cider vinegar dressing.

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    The Farm Cooking School - Kids Cooking Class, making pasta

    The Farm Cooking School

    4.6(8 reviews)
    7.6 mi

    I attended the Farm Cooking School for a pasta making night! Overall, it was a great experience! We…read morehad the chance to make 3-4 different pastas and worked as a group through each item. However, the class was unorganized. Despite arriving on time, the class had already started. People were tasked with items to start on and no one greeted us or told us where we could help. It made the beginning of the class feel weird and made us feel not welcomed. The pasta was delicious and the overall value was great! Arrive extra early or have the potential to walk in confused!

    I first met chefs Ian Knauer and Shelley Wiseman when they were the guest pizzaiolos at Liberty…read moreHall Pizza, serving up some unique and amazingly delicious pizzas. Shortly thereafter, my wife and I signed up for the Fundamentals cooking course at The Farm Cooking School - a six class series covering everything from knife skills to roasting, poaching and braising. What we experienced was far better than we expected. These are hands on classes, where we learned about the ingredients, how to utilize them and why they worked in each dish we prepared. At the end of each class, we all sit down and enjoy a delicious meal that by itself would likely cost as much as the class if we bought it at a local restaurant. What a bargain! Since that first series, I've taken over 30 other classes, and continue to take classes every week. I've made French sauces, Mexican moles, Italian pastas, Indian curries, pies, breads, and just about everything else you've seen on a plate. The variety and quality of classes and the food we've eaten has been amazing. Through these classes and the down-to-earth teaching styles of Ian and Shelley, I've learned that it's possible for amateurs like me to prepare meals that taste as good or better than those I get in restaurants. I walk away from classes thinking "Wow, that was so delicious. I can't wait to try this at home!"

    Photos
    The Farm Cooking School - Yellow summer squash carpaccio

    Yellow summer squash carpaccio

    The Farm Cooking School - The School House

    The School House

    The Farm Cooking School - Dining table

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    Dining table

    Heirloom Kitchen - Citrus Cured Hamachi - mycelium broth, sesame brittle, butternut squash & bonito oil

    Heirloom Kitchen

    4.5(273 reviews)
    35.8 mi
    $$$$

    My wife took me here on my birthday and what a find this was! They typically do cooking classes,…read morebut if you come for a meal, you're in for a treat. We sat at the chef's table and had a limited 4 course selection to choose from. It began with a wonderful tuna crudo that was light and almost summery with the strawberries and cucumbers that surprisingly complimented the incredibly flavorful tuna. The spinach gnudi was a small salad that also had a number of components I would have never dreamed to combine, but they all paired nicely with each other. The main course was a lamb that was perfectly cooked, and though I didn't care for the accompaniment of figs, the rest of the dish more than made up for it. To finish off, we ended with asian pear crisp. You don't often see Asian pears incorporated into cooking. However, Asian pears actually being one of my favorite fruits this was welcome surprise and fantastic way to end the evening. Or so it would be, had they not brought out an additional crem bruele for my birthday, which was also excellent. I very very much enjoyed my meal here and wouldn't hesitate in recommending it to anyone. Sitting at the chef's table is also a special treat as I thoroughly enjoyed watching that process that is traditionally kept behind closed doors. I will definitely be making a return trip whether it's for new menu offerings or to try one of their cooking classes.

    I had been to Heirloom Kitchen years ago, but apparently had not written a review. Regardless, I…read moreremembered absolutely adoring that meal, which had driven me to their sister restaurant, Judy's, earlier this year for another phenomenal experience. So, when I was looking for a place to take my brother for his birthday, a second visit to Heirloom seemed like a fantastic option. I examined the current menus to discover that their Sunday evening menu-of-the-month was "Friendsgiving" themed, meaning it was full of holiday cheer and the Fall flavors both my brother and I adored. I was completely sold on the idea and went to secure a reservation. Unfortunately, seats at the Chef's counter had been booked, but they did offer a second row "back counter", which was a bit higher to enable guests to see over the front row and into the kitchen action. I figured those seats would be more exciting than the regular dining room, so I set us up in that area. I also noted in the reservation that we would be celebrating a birthday during our visit. When we arrived, we were taken to our seats where a "Happy Birthday" postcard and message were waiting for us, which was such a gracious sentiment! We were also quickly greeted by Mike, who watched over our meal in conjunction with Kristin, and they were both beyond lovely and engaging. In addition to our delightful interactions with them, we adored that members of the kitchen staff took turns introducing each course to us; this allowed us to feel like we were truly welcome, breaking the invisible barrier between the back and front of the house. From a beverage perspective, the restaurant offered several bottles of local Alba Vineyards wine and four crafted mocktails. Since I had a decent drive home, I decided to stick with the non-alcoholic selections, trying both of the Palapas, which were their interpretations of sangria. The white version used chamomile tea, peach, spice, and citrus. It was light and fruity with surprising notes of pineapple. The red version utilized mint tea, apple, spice, and citrus. The peppermint went surprisingly well with the apple and spice. Both drinks were delicious and just sweet enough, though I found the white variety more refreshing. I also took a sip of my brother's La Morenita, which contained tamarind, winter spices, and pineapple. I did not love the particular spices used in that mocktail, but found the base otherwise enjoyable. Neither of us tried the remaining spiced cranberry beverage, since it seemed to be the least complex. The Friendsgiving six-course tasting menu blew us away with its creativity and bold flavors. We left full, satisfied, and simply in awe. Our meal included the following items (had to shorten my comments to fit): AMUSE: Apple fritter topped with Comte cheese and shaved truffles --Resembled a cider donut. Super soft and fluffy on the inside with perfect slight crunch on the outside. Aromatic toppings added a complexity that paired well with the sweet bite. FIRST: Roasted Carrot Tartare served on toasted sourdough and topped with pickled grapes, herb aioli, and shaved cured egg yolk--Delicious, but the aioli overpowered the thin layer of carrots. SECOND: Pave (like a less heavy potato gratin that was flash-fried) over butternut squash puree, paired with a smoked turkey rillette and covered with a horseradish foam.--Rich and delicious. Turkey rillette was like a mind game, because it tasted like you were eating real sliced turkey, rather than a thick pate of the meat. THIRD: Cannelloni wrapped around sweet fennel sausage with a creamy pot pie sauce, topped with crispy sage, and drizzled with brown butter.--The dish I thought that I would like the least, as I was not a sausage fan, but it was actually one of my favorites. FOURTH: Cornbread stuffing with cranberry butter--Another unique and heavenly creation. Slices of the bread contained bits of cornbread, carrot cake, and stuffing in the perfect ratios. The smooth, creamy cranberry butter was topped with dried cranberry crumbles for texture and was delicious enough to enjoy on its own. FIFTH: Short Rib with chanterelle duxelle over a parsnip and sunchoke puree, jus, and crispy sunchoke chips--Meat was tender and had notes of cumin. The seasonal Fall vegetables added layers of flavor and texture. It was hearty and comforting. SIXTH: Nutella Mousse pie--WOW! Base of the "pie" was more like a soft chocolate cake topped with a thick layer of decadent Nutella mousse and pieces of coffee-dusted meringue. Served with a creme fraiche ice cream and hazelnut brittle. BONUSES: Pear jelly candies and an insanely good Caramel Apple dessert from the kitchen that included a small cake, burnt cinnamon ice cream, caramelized puff pastry crumble, and miso butterscotch caramel. On top of these tidbits, the staff took a Polaroid of us, which they gave us on the way out, along with a signed copy of the special menu. It was one of the best experiences we had had in a while!

    Photos
    Heirloom Kitchen
    Heirloom Kitchen - Roasted squash

    Roasted squash

    Heirloom Kitchen - Lamb & duck

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    Lamb & duck

    Chef Jean Pierre - cookingschools - Updated May 2026

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