My friend and I came in and had a blast. The chef is very funny, rough around the edges,…read moreentertaining and skilled for sure. We were all in awe of his swift chopping (lol). He cussed a lot, joked a lot, just reminds you of that loud uncle that always has great stories to tell. He whipped up all of the food last minute, as in, none of it was planned. We showed up, he said these are the things I'm going to make meals out of, then legit winged it and made the meals. No recipe. Just whimsical splendor. The food was very yummy, and my friend was astounded by the experience the whole time. Near the end, we'd gone about an hour over scheduled ending time, and chef still was going strong, brow furrowed and sweaty forehead and all--a chef look classic, right? Personally, I've never met a chef that wasn't at least a bit eccentric and somewhat frustrated at life in general. My pics don't do the food justice (iPhone 6 camera is nothing to brag about), but it was all very appetizing and, for something that wasn't really planned out, super yummy! The young man that was serving the food and clearing the dishes (chef's son?) was so polite and prompt. We left a giant tip--and gladly. Thanks cook! Oh, and your books were really nice to look at.

Appetizer of olive caponata with calamata olives, roasted red peppers, capers, scallions, sliced…read moretoasted almonds and pistachios with vinaigrette served in a tomato confit on toasted baguette. Amazing. The tomato was roasted confit style in oil in the oven. It was a great base for the capina Chef Michael is unintentionally funny as he tells stories. Actually hilarious! Tuna tartare tacos With multicolored carrot slaw and spicy mayo on homemade flour taco. Spiced and seasoned so well. There is a diced cucumber mixed in with the tuna and spicy mayo. I would not have guessed that the homemade flour tortilla would make such a flavor difference, but it added a whole level of flavor that a store bought tortilla wouldn't have added. Great tips throughout the evening. He dispelled many common kitchen myths. Warning, Mike uses colorful language, but he's funny! Halibut pan fried and topped with pesto and then finished in the oven. Roasted corn salsa with multi colored grape tomatoes, avocados, scallions, lime, red peppers, chili sauce, rice wine vinegar, smoked paprika, salt and pepper. The pesto was so fresh that you could smell it as it came out of the oven. The corn salsa worked perfectly with the grains. The whole entree was topped with a few squirts of balsamic glaze. Homemade pastry with blueberry compote and fresh sliced strawberries topped with homemade whipped cream. So fresh, but not overly sweet. An excellent dessert! 4 hours of entertainment, cooking tips and restaurant/cooking information. Do yourself a favor and come here. This is our third time and it gets better each time! He is booked months ahead, but be persistent.

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!"

We originally came here on an invitation from our financial advisor. We've been back s number of…read moretimes since. This is a fun place to go. Jean Pierre's offers several options. There are different food offerings such as Italian, tapas, Mediterranean and the like. There Baldo something called cooking with the chef. With cooking with the chef it is restricted to a specific number of couples. In cooking with the chef you actually participate in making your meal. There is typically three courses. One time we made crab stacks which were delicious The chef prepared all of the ingredients. Each ingredient is passed along to build the appetizer. In addition, you might get selected to help the chef directly. That night we had a stuffed chicken breast with root vegetables. The dinner was finished with chocolate crepes with a creme anglais sauce. You bring your own wine to drink. The cost is $65.00 per person. We ve been back numerous times and have never had a bad meal. It's a great place to go with several other couples. Be forewarned, the doors fill up fast so you often have to book months in advance.

We went here a number of years ago for a cooking demonstration for my 40th birthday and enjoyed it…read moreso much, but kept forgetting to go back. This time we went for a Cooking Class and it was memorable again. Joan and Chef Jean Pierre are the best, what a great team. We brought a nice bottle of wine to drink, class was a mixture of instruction followed by hands-on cooking/preparing. We prepared three courses: 1. Smoked Duck and Chicken Tower Salad (wow!) 2. Crab Cakes with Mussel Sauce (who knew to put cream in with mussels to make a mussel cream sauce for crab cakes?) 3. Hot Chocolate Souffle (gluten free! my wife loved it and it was only eggs, chocolate, and sugar) We could make all three at home (I'm pretty sure) Small class (only ten people), great Chef, great atmosphere (TVs showing close-ups of Chef on wall), plus hands-on! We booked out next class for April before we left, can;t wait for "A Taste of Italy"

Our compliments to the Chef! Luca and Amanda both came by our AirBnB to make a fantastic 4 (maybe…read more5?) course meal for my buddy's bachelor party. Keep in mind, many of us were already big fans of his from Master Chef so when we found out he was actually based in the area, we were ecstatic. Though we knew about Chef Luca prior to our arrival but he still blew us away. The food was obviously incredible, but I think what really set him apart was how he took time to speak with us and get to know us a bit. Swapping stories and learning about the cuisine was such a valuable experience. My grandma is 100% Italian and I told her about his Broccoli Rabe and she questioned me about it for about 20 minutes upon returning back home. Outside of the food and conversation, this event was a really nice way to get all of the bachelor party attendees around the table to share a meal. It definitely brought us together. We started with Crostini, then Broccoli Rabe, then Steak/short ribs, mashed potatoes, mushrooms, and had this incredible pudding for dessert. 100% would do this again. I also want to shout out Amanda who helped Luca with everything, she was awesome and so cool. Thank you Chef! We might have to fly you out to Austin for Drew's bachelor party next month!

Dinner with Luca is the perfect solution for fine dining sans covid risk. He's charming…read moreentertaining and the food tastes good too! He came prepared with everything and an assistant. We felt like we were at a fine dining restaurant and dishes prepared were as beautiful as they were delicious. Can't wait for another "Dinner With Luca"

The cooking school in the Willow Grove Giant is one of my family's favorite places to go. They…read moreprovide classes for kids and adults. We've done the kids classes and most recently had my boys' birthday party there. Chef Dan who runs the school is excellent! I cannot say enough about him. He is great with the kids and makes the class entertaining and delicious! My children love going there! I highly recommend a birthday party with Chef Dan. He took care of everything and there was no stress! I even had to throw in a few last minute guests on him and he handled it like a pro. He made the boys birthday party a special one to remember!

I finally have a great reason to visit Rice's Market north of New Hope in Greenhill Road. I found…read moreSupa Thai listed on Yelp and in the mood for spicy noodles, and a little lemongrass in coconut soup, I jumped in the chariot for an upcountry drive. Beautiful cruise for early December, with peekaboo rain clouds dotting the horizon. I arrived about 3:00 in the afternoon when the large outdoor flea market was mostly concluded. I saw the red Supa Thai sign on the biggest wood building as I drove in and parked in the median across from the entry door. Walking in the restaurant was to the right crammed in the south end, with a small Thai grocery, clothing and furniture displays to the left. There was a lot going on there. For the moment I was the only customer, so there was time for conversation with Supa, the beautiful creative dynamo at the stove and her lovely sou chef. Captivated, I ordered Pad Kee Mao (Drunken Noodles), Tom Kha Gai (Coconut Soup w Chicken), and Chili Puffs (chicken/mashed potato mix). I had to stop from getting more, as I watched the food being prepared and was tempted by everything on the menu. I took it all home with the seductive aroma lilting from the bag all the way down Aquatong, Taylorsville, and Washington Crossing Roads. Everything was plentiful and delicious. The Tom Kha Gai was full of fresh cut mushrooms, strips of chicken, onion, carrot, galangal, hint of lemongrass heat and sweet coconut milk. Loved it. The Pad Kee Mao was likewise loaded with fresh veggies, chicken and stove stop Thai sauce coating everything. Terrific, although it could have been hotter (I requested 'Thai Spicy'). Finally, the Chili Puffs were excellent with light thin pastry dough wrapped around tasty mashed potato/chicken mix and subtle spices. My family loved it all, too. Supa Thai is only open when Rice's Market is open (Tuesday\Saturday), with limited hours, so check before you come. She caters private parties, too. Aside from these business restrictions, it behooves anyone who joneses for Thai cuisine to get to Supa Thai at their earliest opportunity. She is the best Thai chef you will find in Bucks County and likely far beyond.

I am SO glad I stopped to grab some soup one day while shopping at Rice's. It was amazing! Every…read moretime I've gone back since I try a new dish. Each one better than the last. My favorite is the Tom Yum Shrimp soup. The shrimp are the tastiest I've ever had! It's easy to tell all of the ingredients are incredibly fresh. Love their shrimp dumplings too! I'll get 2 orders of them next time. Good pad Thai also & comes in a large serving size. Enough for 2. Supa Thai keeps me coming back to Rice's. I'm addicted to their food!

I spent Sunday afternoon attending a cooking class with a few of my friends and had an amazing…read moretime. The food was delicious, the owner super charming and the experience overall was fantastic! Highly recommend going with some friends or even a mother/daughter outing.

Our group selected a cooking class here which included dinner with pasta-making as the only…read morehands-on portion of the evening. We only mixed flour and water together to roll out pasta. For $125/person, I had expected better tasting food though. The small appetizers (spinach salad, prosciutto, Parmesan, olives) may have been put together from a grocery store. For the pasta that we rolled out, the staff only added a plain tomato sauce. The side of vegetables was overcooked and mushy. Tiramisu was all right. We can blame the taste and texture of the pasta on ourselves, because we made it, but I had expected the rest of the food prepared by professionals to be better. No drinks were included -- Healthy Italia is BYOB. There was a nice intro video from the owner telling us about her history and philosophy. She said that she doesn't measure ingredients, and only mixes by feel. How does one teach a cooking class like this? If someone is taking a cooking class, they are less experienced and need precise measurements and instructions. Our flour and water were measured for us, so I guess they do measure something. We were never told the measurements, so didn't have any recipe or any specific learnings to take home. I enjoyed the social time with my group, and especially the long table set out for our group in true Italian fashion. It made us feel like a big cohesive family. However, for $125/person, I felt like we could have had a true learning experience elsewhere or had a much better Italian dinner at a restaurant with drinks. In fact, on the subsequent evening, a few individuals from our group went to a restaurant and ordered similar items served at this cooking class, and the food was remarkably better. And yes, it was less than $125/person with drinks.

I have participated in several classes, Sourdough baking classes, Christmas Cookies, Ravioli and…read moreTiramisus italian cooking, just to name a few, and enjoyed each one. Javiar is an excellent teacher with explicit instructions and hands on help if needed. After each class we enjoyed the breads, cookies and foods we made and there is always enough to take home so you can share what you baked or cooked with your love ones. I have been making my own breads now since the first sourdough bread class I took at the studio. I enjoyed all the classes so much that I book whatever new ones come up as well as put myself on the wait list for ones I would like to participate in. No one would be disappointed at Vituperio studio, if they like taking hands on cooking classes. What a great place.

Had a blast at the croissant making class. It's a hands on experience within a group. Javi, the…read moreteacher walks you through each step and makes the process fun. After class, we enjoyed our croissants and had a salad, family style. After that, we took home leftover croissants. I'm definitely going to take more classes. My son and I had a great experience together in Javi's class

What a dream!! Chef Matt and Jasaiya knocked it out of the park this weekend for my friend Erin's…read morebachelorette party in Cape May. She had an Ina Garten themed weekend, so our chefs made us Ina Garten meals! Fresh made ravioli, steak, the desert was so delicious; probably the best meal I've ever had, and great company. Can't recommend enough.

Great experience with Chef Matt. He was communicative and helpful early in the process, offered…read morereasonable prices, and was super easy to work with as the date booked was approaching. The food was delicious and cooked and served without a hitch. Would definitely recommend for special events.

My daughter attended a birthday party here and had a great experience. Robin, who is the owner and…read moreinstructor was good with the kids. They all got chefs hats to wear. Each child got to make a pizza (on a tortilla) as well as decorate a cupcake to look like a minion. The kids had a great time and got to do karaoke when the cooking was done. I would definitely explore this as an option for parties, team-building, or a night out.

A few moms hosted their daughter's 7th birthday bash at this facility with a large group of girls…read more One girl has severe allergies and aversions to food. Upon stepping ONE FOOT into this facility with food alternatives for this child, I was SCOLDED, insulted and spoken to in a completely unprofessional manner IN FRONT OF THE CHILDREN. The facility could not have inside the alternatives I brought (who knows why) and the child was immediately embarrassed, ashamed and wanted to leave. The overall tone of this party was not one I'd expect when teaching a class of 18 6/7 year olds. Although the owner did apologize once the party was almost finished, I highly do NOT recommend. The two stars are for the way the class ran which was fairly smooth and the party options like karaoke and the Photo Booth. What a shame.