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    Marble Valley Kitchen

    3.0 (4 reviews)

    Services - Marble Valley Kitchen

    Allergy-friendly catering

    Catering

    Gluten-free catering

    3 More Services

    Personal chefs

    Vegan catering

    Vegetarian catering

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    Ask the Community - Marble Valley Kitchen

    Capital Cooks - A riff off "Korean Summer Dinner" with Jisung Chun - tomato kimchi, kimchi coleslaw, quick pickled radish, multigrain rice, and pork bulgogi

    Capital Cooks

    (11 reviews)

    My wife and I first attended a Capital Cooks class back in late 2023. It was so casual,…read morecomfortable, and educational that we decided to sign up for another class. Since then, we've learned how to make our own sushi, sour dough, pastries, street foods, pasta, stuffed grape leaves, chocolate mousse, Mexican foods, Mediterranean foods, baklava, paella, and so much more! We rarely eat out anymore since we now know how to confidently make it ourselves, and our own cooking now tastes so much better than at a restaurant. We've even lost weight - bonus! And the tips for where to find ingredients and make our own vanilla extract for just pennies have been amazing! I needed to leave this review because for the second Christmas in a row I've made paella as I was taught at Capital Cooks by Caroline and it turned out so amazingly perfect! The family non-stop kept complimenting how great it tasted, and it got devoured. Thank you, Caroline, for what has become our new Christmas tradition meal, and it's actually fun to cook it! You're amazing. Your husband Paul is awesome! Thank you both for the education you've given my wife and me. We are already signed up for a couple more classes in the coming months!

    If I could give this place 10 stars I would! We booked for a team holiday activity and we had so…read moremuch fun. Everybody is a chef here. Even if you don't normally cook, they will teach you. We chose dumplings around the world we made sweet potato pierogies, we made chicken and cheese and mushroom and garlic dumplings. So good! You make your own dough! Theresa was amazing. So friendly and funny. We had a blast. We brought our own chef hats too! Aprons provided. You are going to need one!

    Casola Dining Room - Chocolate Pot de Crème

    Casola Dining Room

    (8 reviews)

    $$

    What a great experience! The food was absolutely delicious and for such an amazing price!!…read more We were impressed with each and every course. The service was wonderful. Our server was a bit nervous but did a fabulous job. She was very attentive. We talked to one of the coordinators after dinner and she showed us around to their other facilities and we were just so impressed. Theme night: Spain App: Tapas plate (fried goat cheese with honey, peppers, crispy potatoes with a yummy sauce, mussels, and an unbelievable rib) Dinner: Steak entree with amazing sauces. Steak with a blue cheese sauce, a green sauce with the tomatoes and a semi spicy/cream sauce with the crispy potatoes. Dessert: My boyfriend and I chose separate desserts. Chocolate and vanilla burnt cheesecake with a chocolate sauce. Dulce de Leche ice cream. The only two things I didn't care much for was the crispy wafer that went with the ice cream (that was just preference) and the peppers in the tapas (because they were just boring ). Ps- bring a wine bottle! They charge a $5 corking fee but it is byob. :)

    It was a pleasure to dine at the Casola Dining Room. It's a lovely room with great ambiance with…read morehope in the air. The students are friendly and make more of an effort than some of those who are toiling away in some area restaurants. Having been a student (many moons ago) in the same culinary classes at SCCC, it was wonderful to try their offerings. Tonights menu selections of appetizers, entrees and desserts were from Provence. It started with a choice of Vegetable Soup with Pistou (basil and garlic like pesto without pine nuts), Nicoise Salad or a Provencal Vegetable Tart. I chose the Vegetable Tart. I will tell you that the tart filling of diced vegetables (tomatoes, zucchini and onions) only complimented the delicious flaky and light tart. Kudos! I selected for dinner the trio of lamb chops which also had a medley of diced vegetables. (Other selections available were the Chicken Provencale, Bouillabaisse, and Grilled Ratatouille with Israeli Cous Cous.) Being a fan of both lamb and seafood, the decision of what to have for dinner was difficult. I went with the landlubbers lamb. It was delicious, a wonderful dark pink (not totally rare and cold, but lovely warm and juicy) and tasty chops. Last but not least were 3 choices of desserts: Petite Four Assortment with Raspberry Sorbet, Chocolate Pot de Creme and a Pear Almond Tart. Again, difficult to decide but when with the Chocolate Pot de Creme. Very delicious smooth dark chocolate topped with whipped cream and a lovely decorative chocolate swirl with a small spoon shaped cookie! All in all, a wonderful meal from the future chefs in the industry. My only comment would be the students could have a little more tutoring on proper pronunciations and ingredients of dishes being served.

    Marble Valley Kitchen - catering - Updated May 2026

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