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Froglegs

4.2 (10 reviews)
InexpensiveCooking Classes
Open • 11:00 am - 6:00 pm

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Pepper Mint Kitchen - French Cheese- Perail

Pepper Mint Kitchen

(2 reviews)

$

Madison Park

This place is amazing! Staff was really nice and friendly.. they were able to help me out with the…read moremenu as far as choosing a meal. The feel of the restaurant was good. But the best thing about this place was the food, it was amazing! I'll be back. I love supporting locally owned establishments! Good job Pepper Mint

Beatrice came to our house last Thursday to prepare dinner for us. We chose the tapas selection…read more We have the space and wanted to watch her cook, possibly picking up some tips, so she prepared everything right there on the spot, no prep work before hand. We drank Champagne and watched her work, French music playing in the background. She is very personable and fun to be around. She is VERY French, only having been in the US for about 4 years. She uses fresh, organic, locally sourced ingredients. The food was simple and elegant without being pretentious. She is very accommodating to food sensitivities and desires. I am a vegetarian, so she didn't include meat in any of the dishes, since ours was a small intimate party. There were many options to choose from. We had; Veggie's veloute (Crème de carotte au gingembre et fromage de chèvre fouetté [Ginger and carrot veloute] - Crème de choux fleur au cumin et fromage de chèvre [cauliflower with cumin and goat cheese]; bruschetta a l'huile d'olive et à l'ail [Garlic bruschetta]; Salade de tomates cerises aux herbes, basilic et vinaigrette à la mangue [Tomato salad with herbs, basil and mango vinegar]; Filament de courgettes grillées au parmesan et a l'huile de truffe [grilled parmesan Zuchinis with Truffle oil]; and Perail fondant sur zeste de vinaigre balsamic [Perail Cheese with a zest of balsamic vinegar]. The presentation was lovely, complete with garnishes and the flavors were great. The meal concluded with a chocolate truffle torte. Beatrice used the items in my kitchen to prepare the meal, but can bring her own if that is what you prefer. She makes your kitchen, her kitchen. She cleans as she goes so there is never an out of control mess in the kitchen and cleans up like she was never there in the first place. She has many ways of handling the "experience". She can come completely prepped and cook at your place or it can even be a cooking class where the prep is interactive, totally your choice. She can choose or recommend wine for you. The options are unlimited. She will work with you to come up with the perfect plan for your event. I highly recommend Beatrice. It was a fun, interesting and very French evening.

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

Blue Ribbon Cooking Culinary Center

(187 reviews)

Eastlake

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!

Wonderful experience working with Blue Ribbon Cooking. They catered my wedding and every step of…read morethe process was exceptional. Everyone we dealt with there was friendly and kind. They were very understanding of any of our concerns and requests. We originally went to an open house they were holding so between that and the tasting we had with our contract, we got to try a variety of their food and it was far better than the food we had at other caterers we were considering. They also took all our guests' food allergies and restrictions seriously (unlike another caterer we visited who offered us a "vegan caesar salad" that was made with anchovies...). Also we chose the option to hire our day-of coordinator through Blue Ribbon and working with David Short was a dream. He got our unconventional wedding concept from the beginning and was excited about it and happy to collaborate with us on it or talk through ideas. He was very supportive at every turn and such a kind and calming presence on the actual wedding day. He tried wherever possible to take stress off of us. He let us drop off decor and things to him in the days before the wedding so we wouldn't have to worry about how to get it there. When I realized we hadn't put any thought into the decorations for the ceremony itself he came up with a lovely design repurposing lanterns and greenery we we had gotten for the tables later in the evening. And he brought us a variety of appetizers for me and my spouse so we'd have something to eat after the ceremony while we were signing the paperwork. I would highly recommend Blue Ribbon Cooking for any event. We will definitely be reaching out if we're planning future big events.

Honest to Goodness Personal Chef Services - Private aviation catering

Honest to Goodness Personal Chef Services

(54 reviews)

$$

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.

Forage Seattle - These mushrooms smell like black licorice

Forage Seattle

(139 reviews)

If someone had told me a year ago that I'd spend 2 hours and 15 minutes on a cold November morning…read morewillingly learning about mushroom identification and foraging, I would have laughed... and yet here we are. This experience with Forage Seattle (booked through Airbnb Experiences) was the perfect blend of education and exploration, and our guide Vassilissa made what could have been a dry lecture into a genuinely engaging forest adventure. We arrived promptly at 9:30am on November 9th at Bridle Trails State Park (you'll need a Discover Pass to park, which costs $45 annually). The Google Maps pin was accurate, and the only minor hiccup was that the portable restroom was being serviced that morning - so plan accordingly. Our group of seven joined four other participants, making it an intimate 11-person experience that still felt personal and interactive. What struck me immediately was how knowledgeable Vassilissa was - until she casually mentioned (at the very end!) that she was relatively new to guiding, we would have NEVER known. She demonstrated her expertise through every identification, every answer to our random questions, and every teaching moment when we stumbled upon something unexpected.We spent the first hour at the picnic tables. The setup was beautiful - black tablecloths, mushroom identification guides, jars of foraged specimens, and all the tools we'd need spread before us. She walked us through essential safety tips (the most memorable being "when in doubt, throw it out"). We learned about the seasonality of mushrooms in the Pacific Northwest (you can forage 10 months out of the year!), how to identify a mushroom by examining the cap, stem, and gills/pores, and how to use the specialized foraging knife with its curved brush. She explained each tool: the perforated basket (to redistribute spores as you walk), the UV flashlight (which she demonstrated on fluorescent mushrooms - SO cool), the lighter (for the maple syrup smell on candy cap mushrooms), and the identification guide.One of my favourite revelations? The mushroom emoji is actually a poisonous mushroom (Amanita muscaria). Who knew?! After our classroom session, we crossed into Bridle Trails State Park's forested trails. Vassilissa explained what to look for when hunting edible mushrooms: ideal conditions, the importance of "duff" (that thick layer of decomposing organic matter on the forest floor), and how to identify both edible and inedible specimens. We got INCREDIBLY lucky with the weather - a dry, sunny fall day that was cold but not uncomfortably chilly. Fun fact: if the forest is more than 50 percent red cedar, you won't find edible mushrooms! We primarily hunted for chanterelles but also found Zellers bolete mushrooms along the trail. While our collective bounty wasn't massive (each person walked away with a handful), the process of learning to spot them was incredibly satisfying. Every time someone found a mushroom, Vassilissa would get visibly excited and turn it into a teaching moment - examining characteristics, explaining what made it identifiable, and sharing fascinating facts. One memorable moment was when Vassilissa offered us homemade reishi tea that she'd brewed from mushrooms she personally foraged. The earthy, slightly bitter taste was fascinating (and apparently packed with immune-boosting properties).Beyond the practical skills, I learned genuinely surprising things. Did you know that ANY dog can be trained to be a truffle dog (chihuahuas and Burmese mountain dogs were examples)? Vassilissa's approach meant we could ask random questions and she'd thoughtfully explain her perspective (she's a self-proclaimed plucker!). The experience felt less like an educational lecture and more like a fun field trip with an enthusiastic friend who happens to know EVERYTHING about fungi. That's the magic of good teaching - you don't even realize how much you're absorbing because you're genuinely engaged. After foraging, we headed back where Vassilissa shared information about group trips, foraging permit requirements, and the best PNW spots (Mount Rainier but NOT the North Cascades!). She demonstrated how to properly clean mushrooms. As a parting gift, we each received a goody bag of cultivated King Oyster mushrooms grown in Seattle. There was also an opportunity to purchase the Opinel foraging knife or the tabbed identification book. We were complete beginners, and Vassilissa met us exactly where we were with patience and enthusiasm. If you've ever been curious about mushroom foraging, or you're looking for a unique outdoor activity that combines education with gentle adventure, Forage Seattle delivers in every possible way. Just bring your curiosity (and maybe use the restroom before you arrive).

I had a great experience with girl friends. Instructions to get to the site were very clear. Angela…read morewas very good at answering questions when I called in. Ben, our guide was very informative, giving us great reminders for mushroom safety.

Artist & Craftsman Supply - Artist & Craftsman Supply Seattle - August 2024

Artist & Craftsman Supply

(166 reviews)

$$

University District

I loved the atmosphere in here, I was just picking up a few things but they have a good selection…read morefor everybody. Definitely my go-to art supply store from now on.

Always very disappointing when I have to do an update on a previously celebrated business. This has…read morebeen my go-to place since moving to Seattle in 2012. And I supported it wholeheartedly despite sometimes finding items slightly cheaper elsewhere. Additionally, as an art educator I always suggested it to my students for their value, as well as excellent and knowledgeable customer service. Unfortunately, I'm very disappointed to say both superb customer service and cost value are gone. Firstly, I learned from my students that student discount was no longer available. Then after my last visit, I was stunned how much the prices have increased. Still, I remained a dedicated patron. After coming home I realized one of the expensive wooden panels had a substantial gouge in the corner - simply too noticeable to try fixing. I confidently returned to the store but was told they would not take back the damaged items - because they couldn't verify it was damaged before my purchase. The associate was unbearably rude and dismissive. One my way out I expressed my profound disappointment with the current direction of this trusted business with another associate, only to have the associate I originally spoke with catch up with us. Now they changed their song, saying they could accept the damage item but I was very lucky because it's not something they always do. What?! The associate appeared to be making up policies as they went along. In the end I kept the damaged wooden panel, as I will keeping my business away from this place.

Froglegs - cookingclasses - Updated May 2026

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