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    Platform by JBF

    5.0 (5 reviews)
    Closed 11:00 am - 8:00 pm

    Services - Platform by JBF

    Community Service/Non-Profit

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    10/12/2023: Platform JBF event with Andrew Black and Sujan Sarkar. Babka pao with egg curry
    Glenn C.

    Not sure if I want to spill the beans about this but Platform by JBF is essentially a space where they invite James Beard Foundation associated chefs (winners and etc.) to do many delicious things here.This ranges from dinners which are usually between $150 and $200 per person to the rare lunch to cooking classes to wine classes to discussions. You can see all the upcoming events for the month and a bit more here https://www.platformbyjbf.org/events/ and if you're a member, you get early access and will find out when new events are being published. Otherwise usually within the first week or two of the month, the menu will go up for the upcoming events. Events generally have three prices; a chef's table for usually $15-$25 more where you can watch them make things, general admission which seats around 30 to 40 people usually, and a table outside of the space within the piece where you are served the food from outside where the atmosphere of course isn't as nice but it costs less (usually $50 to $75 less a person.) In general, the dinners consist of a cocktail menu where they serve hors d'oeuvres/snacks as well as some complimentary drinks; both non-alcoholic and alcoholic. The snacks come out quite often and you can generally have multiple of them. Then comes dinner which is either served family style or more commonly individually plated but it depends on event and most events don't list what's happening. I've personally been to a handful of them with the one upcoming for me being the JBF event with Nasim Alikhani from Sofreh in a couple days from now. The best event I went to was with Andrew Black and Sujan Sarkar which was a combination of the restaurants Grey Sweater and Indienne in Chicago which was on October 12th, 2023. As per the photo, our menu was the following: Hors D'Oeuvres Banarasi Tomato Chutney with Eclair, Crisy Potato, and Edible Gold Passion Fruit Pani Puri with Buckwheat Tart, Green Apple, and Sorrel Grilled Bammy with Salted Cod Baccala Francois Montant de Rosé Brut NV Dinner: Beurre Monte-Poached Scallops with Annatto- Coconut Sauce and Kaluga Caviar Stadt Krems Riesling 2022 Curry with Poached Eggs, Sweet Corn, Crispy Onions, Buckwheat, Babka-Style Pao, and Cultured Cream Suavia Soave Classico Garganega 2015 Oxtail with Vidalia Onion Marmalade, Black Garlic- Salsify Cream, Guiness, and Black Truffle Juice Anima Negra AN/2 Red Blend 2020 Pimento and Coffee-Rubbed Rack of Lamb with Cassava and Green Onion Garnish, and Celeriac Samosa with Assorted Accompaniments: Sorrel-Burnt Leek Sauce, Tamarind-Ginger Sauce Yellow Pepper-Smoked Butternut, Squash Pachadi Green Peas, Mint, and Toasted Hempseed Sauce Chateau de Rouanne Vinsobres Rouge Red Blend 2019 Dessert: Tender Coconut with Sunchoke Ice Cream, Crispy Honey, Cashew, and Alba Truffle Emotions De La Tour Blanche Sauternes 2019 I otherwise went to a pretty solid event on January 24th part of the four Seasons Week Dinner with the chef from the Michelin Central Florida Spanish steakhouse, Capa which was not as good but still definitely worth it and a bunch of others I know have been to several more events such as the recent event with several chefs associated with Aquavit.

    Caribbean ice cream with rum black cake and pone a la mode.

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    Photo of Cam E.
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    3 months ago

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    Hudson Table - Hoboken - Chef preparing dinner at the Roof top.

    Hudson Table - Hoboken

    (222 reviews)

    Overall, the party itself turned out nice and the staff were friendly and helpful, which I do…read moreappreciate. The kids had a great time, and the experience as a whole was enjoyable. However, the way the billing was handled was extremely disappointing and honestly very misleading. I was told that adding two additional guests would not be a problem, and at no point was I informed there would be an extra $150 charge. To only bring this up after the event is unacceptable. That kind of information should be clearly communicated at the time the request is made so customers can make an informed decision. What made matters worse was receiving a final email stating that my deposit would be kept because of those additional guests. That is completely unprofessional. I paid $2,772.20 for a pizza-making class for 17 kids and 16 adults, and in reality, only 15 kids and 15 adults attended--and only about 8 adults even participated in making pizza. There were no additional materials or accommodations that would justify keeping the deposit. While the event itself was a success, the lack of transparency and the decision to keep the deposit left a very bad impression. Customers should not have to deal with surprise charges after the fact.

    I stopped by here for a birthday event. Where they booked to location for a cooking class. We broke…read moreinto groups and each table made every recipe on the chosen menu They start off with demoing some chopping techniques, not all are used but it had some good takeaways as they do try to teach you something. It was a fun time once you get into making it with your group. The food turned out mostly good. But you can taste where it may have gone wrong and you can do better trying similar recipes. For example the salad may have been on the sweeter side but there was lots of flavor to it and it was up to the maker of that dressing to suit their taste. Or the pasta was a little tough so maybe it was undercooked. I started to pick up on things like that, which hopefully will improve my own skills for other things I cook. Overall it was a good experience. It was a little on the pricey side as it was mainly giving the right ingredients and quantity so you can not make mistakes. The demo where they teach you things, was okay to miss unless you're cooking for the very first time. So the value I received from it didn't match the price but I think it was a positive experience especially going with people I know

    Tara's Italian Cucina

    Tara's Italian Cucina

    (10 reviews)

    I cannot recommend Tara highly enough. I found Tara as a referral from a friend who raved about…read moreher, but having experienced her being our private chef for the night I don't think he went far enough! Tara recreated our wedding menu from the place card alone, it was French theamed and multi course, including three different entrees (we ate well!) and along with her server Suzette they made our evening. Friendly, timely, amazing food, low pressure, cleaned everything up behind them, played with the dog! They did everything for us that night so all we had to do was roll into bed after they left! Tara mentioned she does events from small (we were just 2 ppl) up to 100+ Will use again. And I cannot wait.

    Five stars isn't even enough for Chef Tara. My husband and I were going to New York for our five…read moreyear wedding anniversary. We wanted to make it special, but during these difficult times it was very hard to find a place that would accommodate any private seating. That's until my husband found Chef Tara. She opened up her beautiful home and allowed us to create the most memorable 5 year anniversary, and most memorable dinner we will ever have. Chefs Tara skills in the kitchen are truly like no other. She created the most beautiful five course meal filled with everything we love. The octopus was one of the best ones we ever had. The salad was a perfect light touch and all with seasonal vegetables from her garden. Then we got into the pastas. Both homemade, and both out of this world. We finished our dinner with her Chilean Sea-bass, that could quite honestly be the best one we will ever have. On top of chefs Taras cooking skills, she also was amazing company, and opened up her home/kitchen as if we were apart of the family! Thank you Chef Tara for making our anniversary one to remember. We both look forward to the next time we get to enjoy your company, and your food that makes my mouth water just thinking about!

    City Cooking West End - Nobu Yellowtail Sashimi with Jalapeno

    City Cooking West End

    (36 reviews)

    Upper West Side

    All the ladies from "City Cooking West End" were wonderful teachers and hosts to us…read more We learned how to make fettuccine and ravioli pasta from scratch! I never thought I would do something like that but it makes me appreciate it so much more. We were given wine and hors d'oeuvres during our pasta making session here. It was definitely a new experience and everything turned out great (although I was a little worried about our cooking skills to begin with). After everything was done we got to have the food we made along with a delicious salad and ice cream! I highly recommend this place if they have these events often and the location is in a great spot too!

    I had so much fun at City Cookin'! There are so many unique things about this class, but let's…read morestart with the fact that it's hosted inside an apartment. Steph, the cooking instructor is a recipe blogger in NYC and developed the idea to provide cooking classes in her own apartment. This way, New Yorkers can learn to cook delicious meals in their tiny, less than welcoming kitchen(ettes.) Steph's apartment is also a very unique space and sits at the very peak (literally) of a tall corner building. The space itself is small, but she has an enormous outdoor patio with beautiful views. The second unique part of this class is that Steph worked to recreate dishes from famous NYC restaurants and gives you the recipes at the end of the class so you'll be able to try them at home. Each class has a different menu, but my class featured: US Open Melon Cocktails Serendipity Frozen Hot Chocolate Jean-George's Tuna Tartare (my personal fav) Momofuku Brisket Buns Levain Chocolate Walnut Cookies (we didn't actually bake these, but she sent us home with some and the recipe) I recommend this class for any foodies, New Yorkers, couples, roommates, a Mother's Day gift, a bachelorette party, a divorce party, or anyone that wants to see how NYC Cookin' works.

    Platform by JBF - tastingclasses - Updated May 2026

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