We just learned that there is a Hot Stove Society weekly live radio show/podcast hosted by Seattle…read moreCelebrity Chef and Restauranter extraordinaire Tom Douglas. The show is broadcasted on KIRO radio and streamed on YouTube. You can also listen on a podcast. It is filmed in the industrial kitchen at the Hot Stove Society Cooking School in downtown Seattle. The best part for us is that we learned you can buy tickets to attend a taping of the show and it includes a freshly made breakfast. We immediately signed up and attended the one this past Tuesday. It was so much fun as we were treated to freshly made sticky buns, Shakshuka and Greek yogurt with granola. All of the food was delicious. The show being recorded was also fascinating to watch with lots of behind the scene activity capturing our attention. The guests on the show were informative and entertaining and some door prizes were given away to some audience members. After the taping, we got to take photos and talk with Tom, his staff and the guests. We really enjoyed ourselves and were well taken care of (and well fed!) by the staff. I recommend attending one of these shows for a great behind the scenes look and informative discussions about food and cooking from some local experts.

My wife and I had a great time here, so this review rating is a bit unbalanced. Being spectators to…read morea live podcast production was really fun and educational. Tom Douglas and his daughter were great hosts and their guests were engaging as well. We enjoyed the food that was served as well. What bothered me to the point of dropping 2 stars was being offered a mimosa when we were seated, without being told it was not included in the price of our experience. I was not prepared for the steep charge for the drink when we were getting ready to leave at the end. Had I known in advance, I certainly would have politely declined the offer. It just really left a bad taste in my mouth which took away from what was otherwise a great experience.

Chef Joni is a pro!! What a wonderful evening…read more From fresh herbs for our ragu from her garden, music reminiscent of Italy and pasta made from scratch - it was a perfect night! And also our latest night out since New Year's #2020. We started off munching on appetizers including rosemary almonds and some delicious cheese and crackers while we made our dishes. The last time I made pasta from scratch was in my seventh grade cooking class during which I was always worried about being late to the next class period since the teacher never left us time to clean up. And I had to bribe my Spanish teacher to not mark me late by giving him my finished product. Needless to say I did not remember anything and this time was a much more pleasant experience. The pasta machine is super cool and I won't share the secret to the best alfredo sauce...you'll just have to take the class and learn it yourself! Then while we let the pasta sit we worked on the ragu. Veggies galore and Joni is great at ensuring everything can be vegetarian and working with your dietary preferences. Joni shared many different techniques and also the science behind the making of the food. For example, reasons that cooking a veggie a certain way provides more flavor. For dessert, tiramisu. Honestly, we were stuffed but always leave room for dessert! Anything you don't eat you can take home! Joni is super organized and was very accommodating of my wild schedule. Her kitchen set up is outstandingly beautiful with high end appliances and also ensuring COVID-safe measures. Plus the candle-lit dinner and recipes to take home are just a few of the wonderful detailed touches. Plus LEFTOVERS FOR DAYS. Like leftovers for a week. Of it all! A great date night in Italy!

I found Chef Joni Sare on Cozymeal and booked her for my team offsite as my 3 other team members…read morefound her Master Italian Classics Cooking Class to be a fun learning experience. Boy were we right. If you don't read my full review, all I can say is that Chef Joni was an EXCELLENT instructor and my team members and I had such a good time. We were smiling ear-to-ear the entire time we were there. Highly recommended from this Yelp reviewer. Detailed review below: Communication (5/5): We used the Cozymeal platform for everything and found their interface amazing. Chef Joni was very pro-active and communicated with me several times before the event date on January 17, 2020. What stood out about this communication was that she really wanted to know us. She asked good questions like "Why did you choose this class?", "What do you hope to learn from it?", "What are your goals?" etc. Really appreciate this since she can cater the class to exactly your needs. She was also very accommodating when I told her that one of our team members was a vegetarian so she made sure she had a vegetarian option on hand during our class. Finally, before the event, she gave us extremely detailed directions to the location of the event (including a picture) and what to expect. Really outstanding communication here. Location (5/5): Her location is in her house located in Sunnyvale near major highways. Lots of street parking once you arrive so no issues on parking. The inside is well decorated and everything seems to be remodeled including her kitchen which was very modern. See pics to get an idea. Food (5/5): The Master Italian Classics Cooking Class contains the following menu: 1.) Antipasti - Cheese, crackers, almonds, pepper jelly to snack on throughout the whole meal while you are there 2.) Handmade Fettuccine Alfredo 3.) Ragu (Mushrooms, many vegetables) - Our protein was lamb for the meat-eaters and tofu for our vegetarian team member. 4.) Tiramisu - for dessert. I don't want to spoil too much of the class but I'll share some of the highlights for me at least. Preparing the Fettuccine Dough from scratch including folding it, kneading it, was a really fun experience. Also running through the dough through the pasta machine to stretch it and finally cut it into actually the noodles was such a cathartic experience. I'm really happy I got to experience that. The Ragu was so delicious and so healthy at the same time as we barely used any vegetable oil and we put in so many vegetables. Finally, the tiramisu making was actually pretty easy but delicious at the same time. Now that I have been through how to make Tiramisu, I am confident I can make it for a party without issue. Also, if you can't finish all the food you make, Chef Joni gives you take-out boxes to bring home so you can enjoy the food again! Our group also had leftover uncooked fettuccine and we got to take that home. Chef Joni (5/5): Last but not least Chef Joni was an excellent instructor. She was so bubbly and easy to talk to and really put the group at ease very quickly. She was masterful on dividing up certain tasks in the kitchen so we can all participate in the cooking journey and made sure we were doing the steps properly. We asked her so many questions during our time in the class and she happily answered every single one of them without being annoyed. It was nice to finish the class with all of us including Chef Joni eating at the table. Chef Joni's passion for cooking really shines through her class and we had a great time! Our team can't wait to come back. Thank you Chef Joni for a great class.

I had been experimenting with eating more of a plant-based, raw food diet when I came across an…read moreoffer through Living Social for a two hour educational class on the subject taught by Pamela. I loved the way she presented her knowledge and I came away from the class with lots of useful information. Whether you are concerned about your health, preservation of the environment or the suffering of animals for food this is a great place to stop in. I will be taking more classes from Pamela! Oh, and did I say that we made ourselves a delicious lunch!

I have really enjoyed Pamela's Raw Cooking Class today. It was very interactive, packed with…read moreinformation and lots of practical advice. The small class size really allowed everyone to get some individual advice and recommendations, whether they were new to healthy eating, already highly aware or just wanted to learn about quick and easy food preparation. Because health is such an important topic, we owe it to ourselves to get better educated and make smarter decisions for our families. I recommend Pamela's class as a great way to help in this journey to being and feeling your best self. I will definately be looking for an opportunity to take more of Pamela's classes.

I've never written a review for anything before, but had such a bad time, feel like I need to…read moreshare. So here's your warning: if you go with a group of friends or family prepare to not be able to talk to each other. All she did was yap the whole time (some of it informative but most of it was her just talking about her life). When I tried to have a quiet side conversation with my friend she shushed me! I paid a lot of money for a private class for my friend's birthday thinking it would be a fun light-hearted experience, but I felt like I was in a college lecture instead. Not only did I find the whole experience to be unpleasant, but I also left very hungry! We didn't get to eat all the food that we made AND PAID FOR because she put it away. The food was good but nothing about that experience was worth the money

I had a chance to check out Diane's artisan food class with 5 app and 1 dessert (all vegetarian!)…read moreand found Diane to be super entertaining. I don't think of Diane so much of a chef but much of a friend who doesn't intimidate you with fancy chopping and cooking skills...but rather more like someone who you can feel free to enjoy talking about food and its origin, helping prepare a healthy meal right in the kitchen. What I like most about Diane's style is that her food contains at most 4-5 ingredients. I also appreciate that Diane tried her based to source her ingredients from local producers...(e.g. vote and put your money where you support!). They are simple, health focused, practical and easy to prepare, especially for someone like me who doesn't have as in depth kitchen skills. She didn't intimidate me at all with all the stuff I didnt know what to do or how to use around the kitchen. Overall, I highly recommend Diane's class. I wouldn't say its full blown madness of cooking involved, but rather more light coming and entertaibment of the party you are taking your class with! If I had another chance, I would definitely love to take Diane's class again for sure! P.S. I also appreciated she followed up and sent us information about the local vendors that we can get the ingredients we used in the class and the recipe of the dishes we made that day.

Their hot bar is really good. The pizza is good. Wish they had burgers. Soup is made in house…read more Theres seating outside at the park

I hosted a cooking class/party at Cucina Casalinga for my birthday and it was absolutely perfect…read more Michela's skills and talents both in cooking, and perhaps more important, in making people feel welcomed and included were obvious. As she coached us through making pasta and sauce she laughed and joked with the guests, ensuring that everyone was included and enjoying themselves. She helped me plan the menu, worked with me to arrange for flowers, and wine. She and her staff cleaned up the whole thing, leaving us nothing to do but have more prosecco and enjoy ourselves. Overall the experience of working with Cucina Casalinga and Michela could not have been better in any way. I am a fan!

The best ever. They were amazing and a ton of fun for our group!!! Highly recommend.read more

Is now Le Cordon Bleu. I go to school here and I am very impressed with the level of experience…read moreand knowledge all my instructors have. My current Chef instructor has a background in fine dining so he shows us some of the most interesting things. We learn the basics but then he throws things in that are really gourmet and its great to be learning the foundations as well as the fancy stuff. I really love my school. We have a few students who make me insane, no passion or real desire to be there, younger, not as driven as I am but you focus on yourself and your goals and take it for everything you can get from it. for the 9 month program (plus externship) and how intense it is, it's a good value for the money.

We were in Seattle for the weekend and had the chance to go to Luigi's restaurant. Wonderful food,…read morevery friendly service. Highly recommend! We had four different dishes and all were superb!

My fiancé and I received a cooking class as a Christmas gift and we were very excited to redeem it…read more Being a lover of food and the kitchen, I was excited to learn something new. Upon entering the restaurant, we were greeted by a friendly person that escorted us to the back of the restaurant to our class. The class was very intimate (6 people) and Bill was our host. He made sure we were comfortable, knew what was on the menu that night, and was very knowledgeable. The one thing that I enjoyed about this class was it was very simple--- creating complex flavors using simple ingredients. I was chopping/cooking with ingredients that I knew and the 6 of us worked together to create a 5 course meal. AMAZING!!! I would highly recommend this class because it literally felt like I was cooking with family. So much fun!