Testarossa is the best winery in downtown LG. As such, it's a must do. It's historic, it's…read morebeautifully set, it is well maintained and cared for, and the tasting room staff is excellent. On top of that, the wines are very good to excellent. You must go if you're wine tasting or having lunch in LG.

If you're looking for a true South Bay gem tucked into the Santa Cruz Mountains, this place should…read morebe at the top of your list. They focus primarily on Chardonnay and Pinot Noir--and honestly, that works perfectly for me. It's worth knowing upfront, but what they do, they do very well. The tasting experience is awesome with inviting indoor and outdoor spaces, plus an on-site restaurant that makes it easy to linger and enjoy the food, wine and the setting. The main reason I came back was for their Pinot Noir, which I've loved in the past--and it absolutely delivered again. If you find yourself in the Los Gatos area, make sure to add this winery to your itinerary. They also offer membership with some genuinely nice perks, which makes repeat visits even more alluring and enchanting. Until next time--what are you waiting for?

love this place! Belinda the manager is super professional kind and so good with the kids! my son…read morehas been attending a few camps and enjoys it immensely. camps are around 9-12pm and everything is so well organized and they know how to keep kids engaged!

I recently hosted a birthday party here, and unfortunately, the experience did not live up to our…read moreexpectations. For a venue that is more expensive than other options, the value simply isn't there. ​Here are the main issues we encountered: ​1) Strict "No Outside Food" Policy vs. Actual Food Provided: Their website explicitly discourages outside food, stating, "As our parties include plenty of food for the kiddos... outside food is unnecessary and discouraged." Because of this, we trusted them and didn't bring extra snacks. However, the actual food took quite a long time to prepare, and the only snack provided in the meantime was a single small bowl of pretzels per table. The kids were absolutely starving. When one table finished theirs, a staff member brought out more pretzels seeing they were hungry--only for him to find out after that they were strictly limited to one bowl, and the employee simply hadn't known the rule. When the other table ran out they weren't allowed to get extra pretzels! ​2) We paid an extra $37 for premixed lemonade (which tasted like a standard powder mix). The kids were restricted to just one small cup each. They were still thirsty afterward, but they were cut off from the lemonade and could only get tap water after that. ​3) This is a cooking environment where the kids are constantly using their hands to handle food. I fully expected the very first step of the party would be to make sure the kids washed their hands. Shockingly, not once did the staff line the kids up or instruct them to wash their hands before they started preparing and touching the ingredients. 4) We wanted to have an ice cream cake and they were unwilling to let us borrow freezer space for a small cake, stating that they did not have room. We know other cooking venues allow this and allowed an even bigger sheet cake. So were surprised that this cooking venue wouldn't have space in the freezer for a small ice cream cake. It was just an inconvenience as we had to go get the cake during the party. ​5) To top it off, the tip must be paid fully in advance.

Visited for "Sip & Savor with Caymus Vineyards" event after a long break in attending events - glad…read moreI did. * Event: 1.5hr our tasting led by Caymus sales rep, small forum (about 25 people or so) * Price: $20 * Tastings: 8 wines - Conundrum White, 1858 Chardonnay, Mer Soleil Chardonnay, Sea Sun Pinot Noir, Conundrum Red, Bonanza Cabernet Sauvignon, 1858 Zinfandel, Caymus Cabernet * Total Wine staff set-up rows of all the available wines, made baskets & carts available for easy post-event shopping, & prepared the classroom with place settings and snack trays. * Vendor: Derrick kept the tasting light, fun, and casual. He fielded questions from the class as he both poured the wine & described the winery's history. * Class Experience: My sense is with the "Caymus" name most folks hoped it would be Caymus-only poured during the class. But for the time, number of tastings (including getting to revisit wines post-event, snacks, & convenience of being able to try so many wines in the Wagner portfolio, the event was a terrific value. Will continue to recommend & looking forward to the next event!

This location opened a few years back and I could not be happier. Not only are they very…read morecompetitive with pricing but they are also very customer friendly. What I love best is that Thursday through Sunday, they have free tastings and each week is different plus you can try champagnes! I do end up picking up something that I never would have considered. They also have regular classes on wines around the world and very reasonably priced. The only thing I would do different during a class is offer more food. You end up tasting quite a few wines and that makes me tipsy which more food would alleviate. The classes are generally around $20 unless a winery is holding a class in which case, they may be slightly higher. They have quite a few locations but the one I go to at Stevens Creek and Lawrence has plenty of parking as well. I have been to a couple of other locations and since they all tend to be in a large outdoor mall area, parking gets very difficult, especially the Mountain View location which is next to a Costco and the Almaden location. They sell the wine boxes for $5 and some of these are very well made so you get them at a steal. The manager at the Stevens Creek location can get a bit spicy at times but for the most part, everyone is great. I would definitely recommend!

I've been wanting to try this place for a long time. I always passed it on my walk with my dog but…read moreit has always been closed. Their hours are Friday, Saturday, and Sunday. Today I planned my visit because I just knew I couldn't keep passing this place without trying it. Upon arrival, there was a food truck there. The food truck was called Fire and Rice. I quickly glanced at the menu and headed inside. They have nice outdoor seating and stand-up tables. There is seating inside and outdoors. We were greeted by one of the owners who told us all we needed to know about Coterie Cellars. We were told about the list of wines and their flavors. We tried 3 of their wines and went with Caries Corner's Pinot Noir. We also bought a bottle of another wine we tried to take home. We grabbed a seat inside the establishment after a lovely conversation with the owners and family. We enjoyed our wine and just had to try something from the food truck. I would definitely return. The vibes were chill, the wine was great, and so was the food truck. It was too crowded although there were a few guests but two tables were available when we were ready to be seated. Please Note: Food trucks are there on Fridays and its a new food truck each time. The menu changes every couple of weeks. Tastings are only on the weekends and not on Fridays.

Stopped in this weekend and had an amazing time! Loved this inviting tasting room, everyone was…read morereally friendly and the wines were fantastic! So much so that I joined the club. Love this local, handmade wine! I'm looking forward to joining some of the events.

tl;dr Came here for a corporate team event making fettuccini pasta with marinara sauce with at…read moreleast 30 people and had a blast! Two Cucina Bambini staff led our function, and it was one of the most memorable holiday celebrations I've had. For our fettuccini pasta making class, they had us set up with half the group focusing on making the pasta from scratch and the other half chopping ingredients to make the pasta sauce. All instructions were provided verbally without amplification but the staff really know how to project well so hearing wasn't an issue if the team knew someone was talking. Instructions were clear and the staff walked around to provide guidance while letting you still make the pasta/cook the sauce. Given how many people we had, it took about 2 hours to prep everything. In addition to the pasta and sauce, for our lunch, the staff brought out simple salads that were premade. Since this was a corporate event, I can only say how the experience was vs. value for money. But if prices were reasonable, I would consider coming back for a personal event since it was a lot of fun!

We hosted my daughter's 8th birthday and she had a wonderful time making pizza from scratch with…read moreher buddies. The staff were very accommodating and helped a lot for the event to be enjoyable and a great one to cherish.

Hosted a company team building activity with Cultivate Culinary at it was amazing! The staff were…read moreso helpful and friendly, and the food was amazing! My team can't stop raving about it. Will definitely be coming here for their date night cooking classes and booking future team events.

This venue specializes in interactive culinary experiences for all ages, making it an ideal…read morelocation for small team gatherings and delicious food. We recently visited to celebrate the completion of a project with a group of about ten people, and it proved to be a perfect setting for our celebration. The venue offers various team-building programs, such as the bake-off challenge, which we chose. With wine and other beverages available, the experience culminates in enjoying a full meal together. I particularly enjoyed the bake-off challenge, as it emphasized teamwork rather than individual effort, and was well-organized. At the end of the challenge, the chef judged the results and selected a winner, making the experience both interesting and fun. I highly recommend this place for anyone looking to engage in small team-building activities followed by a meal.

Ever since buying a place a few years ago, I've wanted to learn how to cook. Not just to make it by…read morewithout starving, but really learn how to make quality food at home--I'm a foodie after all. ;-) This is the best cooking class company I've taken classes at to help me move closer to my goal. Highlights: - Format: A combination of demo and hands on which is the perfect mix: "see then do" as they say. Thorough and educational with detailed information on not only cooking techniques, but also the equipment (helpful gadgets in some cases), ingredients, their origins, and health benefits. I left each class feeling like I was becoming a more educated and better chef already. I've been to classes at Home Chef (when it was in SJ), Whole Foods (Cup and San Mateo), and Sur La Table (LG), and while those were fun, I didn't really learn as much as I would have liked. - Teacher: friendly, approachable, easy to learn from, comical, seems to genuinely care about her food and the people in her class, and knows her stuff. Chef Suzanne Vandyck has the culinary credentials and has even authored a cookbook. She tells you little tricks here and there along with fun stories of her travels and related eats to give it a personal touch. - Environment: very casual and comfortable. Questions are encouraged throughout and you don't feel intimidated chiming in with one during the demo or while cooking. I've been to classes where you felt like you were learning from a cooking nazi: if you didn't use the right spoon or something she'd snip at you. I want to learn, but this is for fun. I like more hakuna matata attitude here. As Chef Suzanne says, "In a restaurant it has to be perfect, at home it's ok." :-) - International Themes: I took the Easy and Healthy Japanese cooking class but they offer Italian, French, Mediterranean, Spanish, etc. I was a bit weary of learning Japanese food from a lady from Belgium, but she had enough traveling, visiting with locals, eating, and cooking experience to portray the authentic styles. I lived in Japan for a few years and eat Japanese food a good deal and learned tons from her class. - Great recipes: everything that we made was scrumptious. I loved being able to know how to make the classic Japanese sauces (tempura, miso, etc.) There are always options either written down or noted verbal during the demo so you know how you can change it up to suit your tastes or ingredients you have handy. - Salads: when you sign up, you can see what dishes will be made and I was enticed by the entrees. After all was said and done I did enjoy the entrees like expected, but was surprised to be blown away by the salads. The watercress and then spinach salads with dressings we made on our own were amazing. - Recipe handouts: before class you get a few pages stapled together of the recipes of the day. The teacher not only includes pictures up top, but a nice little paragraph of the story and background about what the dish is. - Plating: after Chef Suzanne makes an item, she plates them on beautiful little authentic Japanese plates (since I took the Japanese class) and organizes the food so it looks professional and impressive. Since I want to be a Top Chef quality chef, I love learning these plating skills to make my dishes visually appealing and fancier than the average home cooked meal. 8-) - Leftovers: sometimes there's a lot of food, so if you bring a container you can take some to enjoy at home - People: After the demos we break up into groups and make a few recipes. I didn't take the class to meet new people, but I made some nice friends through the few sessions we've have. - Class time said 6-9:30pm which I was initially worried sounded a bit long, but we usually finished by 9 or earlier so I could make it home to watch Grey's just slightly delayed on TiVo. ;-) - Location: most of the quality classes I have seen are in the city which is hard to get to on a weeknight. These are held closer to home in Cupertino and Santa Clara. Lowlights (my flip side to highlights): - How much fun you have cooking depends on the group you end up in--just normal group dynamics and personalities, etc. - Not optimal equipment: this is where it's a pro to go to a specialty store like Sur La Table or Whole Foods: the equipment will be more top notch. Our class was at Cupertino High School which had dull knives, old silverware, etc. They also didn't have any chopsticks to use in our Japanese class, so we brought our own. - Sometimes she changes the recipe from what's written down so you just have to be aware and take notes on your handouts. - Some classes you get a snack pretty early on but others you don't get to eat until 8:30pm, so you may want to have a snack before just in case. I'm so happy to have found this cooking school and will be looking to take more classes in the future!

Highly recommend Chef Suzanne and Worldchefs International!…read more I've taken Italian cooking classes, garlic cooking classes and a team-building cooking class. All spectacular... Highlights of courses: *Picked up FANTASTIC recipes that I still cook today... *Learned how to use quality ingredients to make delicious dishes *Met some great people *Paid close to nothing to learn from a top-notch chef and her colleagues Minuses: *May be challenging if you are with a group of people whom are unaccustomed to being in the kitchen... Favorite dishes that I still cook today zuppa di ceci (Italian garbanzo bean soup), pizza margherita, paella (Spanish rice dish), chicken marsala, risotto, minestrone soup, non-alcoholic sangria, and flourless chocolate cake.

I had an issue with my order delivery. I called the store, and the manager, Peter, took care of it…read more Peter was incredibly helpful and had a great attitude. Thank you.

I love shopping at total wine, the selection is huge for tequila, beers, wine and more , the store…read moreis always clean and well organized the staff are always very friendly and helpful. They always give the best recommendations when it comes to tequila . This is my go to place when I need to buy drinks for a party or just to have at home.