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    Keena's Kitchen

    5.0 (13 reviews)
    Closed 10:00 am - 6:00 pm

    Services - Keena's Kitchen

    Catering

    Personal chefs

    Vegan catering

    1 More Service

    Vegetarian catering

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    Ask the Community - Keena's Kitchen

    Review Highlights - Keena's Kitchen

    I have had the pleasure of tasting several of Keena's creations over the last several years.

    Mentioned in 3 reviews

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    FARMcurious - Sweet little baby mozzarella.

    FARMcurious

    (130 reviews)

    $$

    West Berkeley

    Nicole led a virtual Chevre-making class for my colleagues and I and it was a blast! Pretty awesome…read moreto be able to enjoy such a fun, informative and highly rewarding (we did get fresh cheese out of it after all) experience via Zoom. We were provided with our very own cheese-making kit ahead of the class (with immersion thermometer, cheesecloth and straining basket included) and super detailed instructions to replicate the recipe at home in just 10 minutes. Worth to note that the cheese culture packet that came with our kit was enough to culture an additional 3 quarts of milk beyond the one we prepped, too. Nicole was lovely - she answered all our questions, and gave us pro cheese seasoning/paring and gifting tips. Would highly recommend, especially for large-group/team bonding events. Looks like everyone will be getting fresh cheese this Christmas :-)

    I cannot praise Nicole more for her amazing cheese making classes! Our company did an outing here…read moreto make Burrata, Mozzarella, and Goat Cheese and had a blast. Nicole makes sure to explain everything thoroughly, including the history of each cheese. Makes everything super interesting. We also included a grazing board and they were all so delicious. We were eating, making cheese, and having fun the entire time. Parking is a bit difficult so we just did ride share there. The place is a bit hard to find but it's a office room inside a parking gate. I am definitely go back with friends and family the next chance i get. I hope this place doesn't get too famous so Nicole still has time left for us! haha Thank you for everything Nicole!!

    Eats By E - Thanks Chef Eric and Danielle!

    Eats By E

    (61 reviews)

    Got to have an amazing Kamayan for our friends baby shower!…read more A very kind amazing couple whose Filipino/Hawaiian food is inspired by their parents! Appetizers Chicken Lumpia - Can't have a Filipino party. I could not stop picking at this lumpia. Palabok deviled eggs - I don't really eat Palabok and I don't really eat deviled eggs but again I couldn't stop eating this Main Dish - Just know I was the first one to finish my food from our friend group. Lechon pork Sisig - Amazing! Pickled onions was not something I ever thought of to add to sisig.... BBQ Chicken - Full of flavor just the way I expect Filipino BBQ to be. Dessert - Persimmon Babingka - again i do not eat persimmon but the way this was prepared, I wish they were closer to Los Angeles because I would order all the different Babingkas they make.

    We hired Eats by E to cater our parents 50th Wedding Anniversary for 40-ish people. We were…read morelooking for an elevated experience and not your typical party tray food in chafing dishes from a restaurant. We did family style and the menu included: 2 Appetizers - Lumpia Shanghai and Palabok Deviled Eggs 1 Salad - Ginger Noodle Salad 2 Sides - Coconut ginger turmeric rice and roasted veggies 2 Mains - Salmon and Lechon Sisig 1 Dessert - Haupia Ube Pie The food was really good, and presentation was beautiful. I debated to get a cake but told myself not to. The Haupia Ube pie alone was perfect. I was supposed to pick up pizzas for the little kids but I didn't have time. I was worried about what my kids would eat, but surprisingly, my picky 5 year old and 3 year old ate the food and Ioved it. I had so many things to worry about, but I did not have to worry about the food. I thought about adding more food, but I didn't and I didn't need to. I didn't have to worry about replenishing the food because their team took care of it. I provided some platters and serving utensils because we have them, and they cleaned it all up. They packed up the left overs in my tupperware, and to-go tupperware for the guests. At the end of the night, my kitchen was clean. It was a huge relief to end the night with a clean kitchen. Also, I was amazed that we only had 1 trash bag at the end of the night, and I attribute it to having a set menu and no party tray food. Everything about the experience was 5 star! The food was great. The team is wonderful. No clean up!! I would totally do this again with them (and I'll order extra to have left overs =)).

    Cooking with Rosetta

    Cooking with Rosetta

    (4 reviews)

    Over the years, I've been lucky enough to take several of Rosetta's classes. In fact, I attended…read moreher first class at Paulding & Company's kitchen several years ago when her article in the Chronicle was published. Several years passed, and I was still thinking about the two classes I took when she first started, so I decided to see what classes she offers now. We attended several last year, and plan to continue as long as she introduces new recipes/techniques to learn. Her menus always sound delicious, and her classes are casual, informative, and fun. Keep in mind her menus reflect what is in season, and much of the produce she uses in class comes directly from her own home garden. Awesome! I cannot wait until we take another class! The following have been a few of my favorites: (Check out her website for class and menu descriptions. I wouldn't be able to do them justice.) -A Taste of Calabria -A Night in a Neapolitan Pizzeria -Risotto -Making and Using Ricotta - From Appetizer to Dessert

    I love Rosetta's cooking classes. They focus on Southern Italian cuisine, particularly from her…read morenative region of Calabria, but also from nearby regions such as Sicily, where her husband is from. So far I've been to two of the classes: Taste of Sicily and Night in a Neapolitan Pizzeria, both at Paulding and Company. I really enjoyed them and hope to go to more next year. In particular, the pizza class really improved my pizza technique, and I have been reproducing the delicious, super thin crust pizzas at home ever since. Rosetta usually starts the class by giving a relaxed 20 minute summary of her background (she is a former chemical engineer who now writes cookbooks and gives cooking classes to share her native cuisine). Then she goes around to all the tables and explains in detail what to do at each station. Once the cooking starts, it's up to you whether you want to focus on one dish or move around to try different things. Each station has a few people, so you work together. Rosetta is very friendly and you can ask her any kind of question. She also gives very useful tips, such as using quarry stones for pizza instead of expensive pizza stones. Her recommendations are very reasonable and economical, but she doesn't cut corners where it matters, for example in quality ingredients many of which she makes herself (red wine vinegar, ricotta cheese, candied orange peels, etc.) or grows in her own garden. After the mad rush of cooking is done, everyone sits down to nicely set tables to socialize while being served the fruit of their labors. As I mentioned, the ingredients are top quality, so the food is delicious. There is also always an ambitious and varied menu with everything from appetizer/salad to dessert (we even had dessert pizzas... and the ice cream made from her homemade ricotta cheese was amazing!). Many people bring their own wine to drink. There is no rush to finish at the end, and you can enjoy a leisurely dinner with plenty of chance to meet the other participants.

    Keena's Kitchen - catering - Updated May 2026

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