Attended a work team building event, making pasta w/Chef Paul. What a fantastic experience. He was…read moreso fun, knowledgeable, entertaining, and made every person in the room (20 of us) his #1 priority. Answering questions nonstop and sharing personal stories that were connected to family and his love of baking/cooking. Highly recommend to anyone interested in trying something new. Chef Paul, thank you! "Tutti Mangiamo!!!"

We had a blast with Chef Paul! The food was delicious and we learned a lot. A great spot for a date…read morenight.

What a great experience!! My 13 year old daughter and I took a cooking class for Not So Traditional…read moreThanksgiving Side dishes. Maggie has such great life experience in the food industry. She taught us not just how to cook, but how to prep, basic knife handling, and an interesting way to prepare garlic. The first part of the class we all sat with our recipes and watched Maggie in the kitchen while she explained everything. Then we split into groups of 2 and tackled one recipe for each group. When we were done, our reward was the amazing food we cooked! Every dish complimented the others spectacularly. I cannot wait to make these again at home. Thank you Maggie for a lovely evening!

A WOW Culinary Experience... We planned a cooking class for ourselves and 3 couples with Maggie and…read moreit easily exceeded all expectations. If you're looking for a fun, interactive and delicious way to add spice to your date night, look no further than Whisked Away! Dana & Marty, Surprise Date Challenge

Everyone should experience Arizona Culinary Institute's professionalism, great service, quality…read morefood preparation and presentation. I'll return and bring my friends every chance I get. Thank You for a very pleasant experience.

The Institute is in an office complex. The buildings are numbered. The Culinary Institute on your…read moreright on the protruding right side of the building as you face the building. When you exit from Shea Boulevard, it will be the very first left you can make on 114th St. From there on in you will be in the office complex. Just follow the numbers to where the institute is. The complex may be new and the maps have not changed. You may get proper directions when you. Just keep this in mind. Have a safe trip. The institute is a school, and you will be served food by students prepared by students. At the end of the meal you will get a short form asking your opinion of the meal and service. The school has its own way of doing things. Please be patient with them, they are students. For example they will not seat incomplete parties. You can be less patient with established restaurants that do the same things. The service is fine the students personable. Despite our group ordering almost one of everything, the execution was timely. No one complained that any of it was bad. We were served, without choice a seared Tuna appetizer. Some in our party did not care for anything close to raw, and were unhappy. Soup followed, of which the Gazpacho, (a cold soup) was excellent. They served a Pasta dish of bucatini: with heavy cream and panchetta. It was done to perfection, with the pasta being almost aldente and the pancetta lightly browned on one side. Other selections were chicken, short ribs and salmon. Prices varied but not very much. Expect to pay $30 plus tip and drink. Some items were a little less. The meal included a dessert of German Chocolate cake, which was thick and dark, permeated by coconut and abounded with a thick frosting. Coffee is served on request. What's served is what I call "ingredients food": it's flavor come from the ingredients themselves. Little technique is required. although technique was required for the Gazpacho. Salmon or Short ribs need steady cooking, and they had no adornments. You must know how to cook them. The how is simple, because baking is the one method. This is a really good place to go. Aside from having a very good meal you help others. Life as a Guinie Pig is not so bad at the Arizona Culinary Institute. Lunch anyone?

My family of four had a great experience! Thank you and highly recommend for those families looking…read morefor a fun learning activity!

I'm so impressed by this summer camp! My two boys, ages 10 and 12, absolutely loved cooking and…read morelearning new recipes. They even created the cutest croissant restaurant! Every dish they made from scratch was delicious. It was amazing to see my picky eaters try new foods and flavors with so much excitement. Thank you for creating such a fun, educational, and memorable experience for them--we can't wait to come back!

Fantastic doesn't seem like enough of a compliment for Chef Lori! She had clear and quick…read morecommunication from the start. Her food was all amazing. She catered to what we wanted for our wedding and everyone raved about the variety and taste. She prepares your specific food, cleans up and puts all leftovers together. No need to worry about anything because Lori thought of it. Highly recommend. Very professional and reasonably priced. Thank you Chef for making our special day perfect!

Chef Lori changed my parents LIFE and made it so I (their daughter who lives 600 miles away) can…read moresleep at night. Chef Lori shops for the ingredients and makes them enough dinner meals for the week, AND delivers them to their front door weekly! My mom is a very picky eater. Everything is either too salty or too spicy. She does not like to try new foods, new methods of cooking, nothing new in the kitchen. Chef Lori is a magician! My mom will try everything she makes and tells me that she actually likes certain NEW foods!! Unbelievable! I never imagined that happening. They rave about how clean she would leave the kitchen when she was cooking in their home. Now, with Covid 19, the meals are made in Chef Loris home. They've developed a beautiful relationship. When it was my Dad's bday, I asked Chef Lori if she could bake his favorite birthday cake. Her response? "I would be honored!" I asked if I could send a banner to hand in front of their home, announcing his bday during this Stay-at-Home situation and she excitedly said: I look forward to making your Dad's birthday one he'll remember!" That just shows her level of commitment, her passion for food, and her beautiful character. If you need any type of food service. this is your GO TO GAL!

Bring your beverage of choice and enjoy. Great time. Great class. Great food. Infusing was the bestread more

Sunday, BBQ Sunday…read more Good vibes. Proper instructions. Good eats! We grilled pineapples, butternut squash, warm cabbage salad, and spaghetti squash. We smoked and grilled ... Pork, chicken, beef. ... Peach cobbler + Mac & Cheese... Were quite tasty too!

OTFM was a zoo today (in a good way). I've never seen it so packed with people, but it's…read morerefreshing to see that so many people are looking to buy local lately! I was lucky enough to get one of ten seats for the kick-off of The Farm Sessions... what a treat. For those that don't know, The Farm Sessions will take place each week at the Farmers Market from now through the end of the season (May 29, 2010). Each Saturday, a local chef will demonstrate (to a group of ten people), as they shop the farmers market and prepare a dish using fresh ingredients. Viking is the main sponsor, and I believe the space itself is there thanks to the Chef's Loft as well. But The Farm Sessions' concept is thanks to Joe Garcia, who brought his vision to fruition - kudos for that! Today's session was led by Chef James Porter of Petite Maision. He did an incredible job, keeping the session fun and interactive. I learned a ton and I scored one of the eco-friendly totes as well. Chef James made it look easy to create a gourmet meal of pork chop with salad and goat cheese and a fresh melon drizzled with honey and goat cheese for dessert. Our group of foodies followed James around the market and found the ingredients from the following vendors: -Made By Bees -Triple V Farm -Rhiba Farms -On the Vine -Seacat Gardens -Queen Creek Olive Mill -Pork on a Fork While today was free since it was the first one, going forward, the cost will be $40 per ticket and participants will receive enough ingredients to prepare the same dish at home for two, a recipe card, shopping/resource list and a market shopping tote. I am excited to see the line-up of chefs that are participating for future sessions - I am sure this will sell out each week, so plan on purchasing your tickets early! (You can do so on their website).

Through our friends staying at the Valley Ho (tee hee!) we had the pleasure of getting a cooking…read moredemo/tip sesh with Sean Currid (chef at Valley Ho). Not only was Sean incredibly friendly and helpful but the food was (DUH) phenomenal. We had a moz and tomato salad (perfect starter) followed by a kale with white bean side accompanied by some awesome pan made croutons. Using some ingredients straight from the stands at the market was a cool way to incorporate local goods (woot buy local!) This was a great way to start day two of our trip.... a definite must check out local or tourist alike! Only criticism: We had reservations but by the time we got there non reservation folks had taken our bags/seats... flipside of that is that the guy who was hosting the event went out of his way to get chairs and ensure we were taken care of...

I've taken multiple classes at Classic Cooking Academy over the years, and they never disappoint…read more Most recently, I completed their Asian cooking series--a six-week dive into the flavors of Vietnam, Korea, Japan, and Thailand. Every class was hands-on, delicious, and incredibly well-organized. Chef Andrew and Chef Jenny were fantastic--knowledgeable, fun, and great at breaking things down in a way that made everything approachable, no matter your skill level. The recipes were thoughtfully chosen, the ingredients were high quality, and the end result? Always something I was proud (and excited) to eat. It's the perfect mix of learning and fun. Whether you're looking for a night out with friends, a date night, or just something new to try, I can't recommend this place enough. I'll definitely be back--again and again.

Please note that this review is based solely on our experience with the Handmade Dumplings Class. I…read morecannot comment on the quality of any of the other classes or courses offered. Very disappointing experience. The class did not match the description at all. The fillings were pre-prepared, we didn't make the dough, and we didn't prepare any sauces. Bao buns, which were listed, were not included at all. Our only hands-on activity was filling dumplings, and even those were cooked by the staff while we were already seated. Several participants asked about dough making and Bao buns, and the chef seemed unaware they were supposed to be part of the class. For $85 per person, this was not a true cooking class and we didn't learn anything new.

I stopped by for lunch and grabbed a California club sandwich on 6/10/2026…read more The place is immaculately clean. The sandwich was delicious. Everything was fresh and it was served on tasty sourdough bread. It had raw onions, lettuce, tomato, avocado, mayo, turkey and bacon. They serve breakfast and lunch. They had a case with chocolate chip cookies, brownies, lemon squares and cinnamon rolls, I wanted to try them all because they looked tempting. I would recommend trying this place if you like cleanliness and fresh food. The lady at the counter was very pleasant. The sandwich was $12 which I thought was fair.

Staff here are very nice and polite they make everything here fresh which is what I love about this…read morelittle cafe, it's a neat place which is very clean and well taken care of. Everything they make here is absolutely fresh definitely a recommendation!

If you blink, you might drive right past this little bar and grill, as it's set back offv the road…read moresnuggled up next to a bigger building. There is plenty of bar space if you're popping in for a drink.. of course, the actual bar that runs along the shelves of liquor, and there is also a bar on the other side of a roll-up door, perfect for people who come with dogs. There's also a bar space that runs along the window that separates the small dining room and the patio. There are a few tables inside as well as some bigger tables on the patio. The patio is nice with lots of shrubs right outside the rail. The murals on the wall are pretty darn cool - - they're like enlarged historic photos of the area. I love them! And I'm not sure who's giant face is hanging on the ceiling but it's short a spark conversation. The menu here has a little something for everyone. There's the regular loaded fries and wings, salads, and a nice election burgers. We ordered the Philly Salad and the Very Summer Salad with a side order of fries. They make their own ranch, and it is good. I will say they don't seem to skim on salad ingredients either - - the Philly salad was covered with shaved beef, and my berry salad had a lot of chicken and tons of blue cheese. The fries were delicious - - slightly seasoned and crispy. This place is clearly dog friendly. In fact the day we went there was a sweet Pitbull named Daisy who literally hopped up on a bar stool and sat there like a little angel the entire time. The bar had a dog full of water that they sat down on the counter next to her owner's beer. They also have dog biscuits to give. It made my day to see that sweet little dog hanging at the bar having a treat. This really is kind of a spot that feels like it's probably the hangout spot of many people. Great bar food and a good selection of beers. What's not to love?

Extensive whiskey and tequila bottle list and plenty of good beers on tap which is great. I also…read morereally enjoyed the 2 cocktails I had-- a whiskey sour iteration and highball. Cocktails were made well, I'd come back and try others. Our friends suggested The Hudson which worked for me, it's been sitting on my list for a while. Bar food was pretty good. Next time I'll try a burger since people like them a lot in reviews, and I love a good burger. This visit we had the carne asada cheesesteak with some onion rings and boneless wings. Both items were good. I think for me, 4 stars seems right since there's an element of having to order at the bar and then come back up if anything is needed. Making it feel somewhat self service but I'm sure we tipped like full service. And at first we were trying to figure out the menu, where to order, and apparently we had a learning curve that night. Brains were tired. We sat outside with the misters at night. That was totally fine. It wasn't one of the nasty hot days.