We didn't actually get to attend the cooking school, but we had left a voicemail and the Chef…read morehimself gave us a call and wished us well. He was so kind, and jolly that he brightened our day! He gave us recommendations on other restaurants to try, and even some recipes we could try at home! Truly a giving soul.

The best meal I've had in Savannah and you get MORE than you pay for. The building that you arrive…read moreat is understated and small. Don't let that deter you!! Its intimate and inviting when you walk inside. Chef Joe and his wife Barbara were warm and greeted us right away. There were 20 people that came tonight, a full house! Chef Joe went around the room and personally introduced himself to each person before the cooking began and tried to get to know each person a little. Sitting at each dinner setting is a menu detailing the night's courses and the recipes for all of them. Make sure to bring a camera to take pictures and a pen to make notes. Chef Joe adds a lot of details as he cooks and gives suggestions on variations of each dish. Tonight was the Dinner Party and our menu consisted of Crab and Corn Chowder, Roasted Rack of Sage Rubbed Pork with Madeira Jus Lie, Hoppin' John, Rustic Macaroni and Cheese, Stewed Okra and Tomatoes, Southern Collard Greens, Hoe Cakes and Peach Cobbler with Vanilla Ice Cream. I have to add here that I don't care for seafood, anything that has a fishy taste in the slightest is not for me. I was nervous about trying the Crab and Corn Chowder... but it was delicious! I couldn't believe how amazing (and non-fishy) it was especially considering he used a seafood stock to make the base. My mouth waters even thinking about it. It will take too long to go over each dish but each one was sooooo good. My favorites were the Okra, Mac n Cheese, Sage Rubbed Pork and Peach Cobbler. I've never had cobbler so good in my life. I cannot wait to go back for more and I cannot wait to make all these dishes myself. I have a feeling a few of these recipes are going to go into heavy rotation and make appearances at pot lucks, holiday dinners, and parties....

Went twice over the past week. Four of us went for dinner on Saturday. Taylor waited on us. Two in…read moreour party don't imbibe so we opted not to order wine. No judgment when we turned our glasses over. We all enjoyed our salads and entrees. Beautiful dining room, a buzz of voices but we could still carry on a conversation easily. My husband and I already had reservations for Tuesday's sips & bites so we kept those to be able to enjoy the wines. Jonathan took care of us. Good pours of 3 delicious wines. The courses were a mini crab cake, a wonderful pasta with short rib meat and a nice pork Milanese served over mashed potatoes. The perfect bites. Awesome service, not too loud jazz playing in the background. When my husband asked to see one of the bottles, we received another sip of the wine. Nice touch. Taylor also took care of us again as she was pulling double duty in the bar.

First time dining here while on our vacation. We ordered: summer special stuffed ravioli with…read moremushrooms sauce, veal with sausages over spaghetti, & the special of the day Canadian halibut dish & kid-sized spaghetti with meatballs. Overall, the dishes were good except the spaghetti itself. It tasted chewy and gummy. The spaghetti texture is what ruined the two dishes (the veal dish & kid-sized meal). Our kid disliked the spaghetti and normally that's their favorite never-fail dish. The veal dish would've tasted more cohesive if the spaghetti texture was al dente as opposed to the gummy chewy texture. The halibut dish was delicious so no note on that. And so was the stuffed ravioli. Other than that, the restaurant ambience was nice and has an intimate settings throughout. The staff were friendly except that they could've refilled my ice tea sooner. I had to ask for a refill even though they had stopped by our table twice before that to check on us. We'd probably come back again next time we visit Hilton Heads but won't get anything with the spaghetti in it.

Went to the Cooking School for a class focused on mushroom dishes ("Fun with Funghi"). The classes…read moreare upstairs above the restaurant in a space designed for demonstration, cooking and eating. The staff were friendly and we were warmly greeted. The class size was small (6-8) and we sat around the stove with aprons and prep space for each of us. The chef reviewed the recipes we were going to be making and gave helpful insights and tips on the food, ingredients, prep, storage, etc. We were encouraged to ask questions and taste, touch and smell the ingredients. We had hands on involvement with preparing the ingredients and with cooking. We made stuffed portabello mushrooms, risotto with mushrooms and scallops with mushrooms and frisée. As we cooked we were served wine as well, after we were done with the knives :-) We then got to sit at a table and eat the results of our cooking, supplemented by the chef's final prep. There was tons of food and plenty to take leftovers as well. Afterwards we went through the market and the chefs were there as well to discuss ingredients and add further information on dishes and cooking. We were there well over two and a half hours and got lots of hands on and personal instruction. This was well worth the cost. I will be attending more of these classes.

What went well? EVERYTHING!! We have a very large Italian market back in Michigan called Cantoro's…read more Just off the Market was a small Italian Bistro. Because of the market fresh fabulous food they have expanded twice and reservations are 2 weeks out... we thought we'd never find the quality and comfort once we retired to HHI. WRONG! Michael Anthony's Market resturant is just as FAB & even more cozy. If you're open, you can make a new friend every time you go. Bonus - they have the best pizza this side of Italy! Be careful though the market is loaded with scrumpy Italian stuff you will want to take home!!! HUGS J

I had a great time at the Culinary Arts Center at Hilton Head Health! I attended a "Lunch-N-Learn"…read moresession where we had Chef Jen prepare, cook, and serve a meal of chicken cordon bleu, mashed potatoes, and green beans. Chef Jen was personable and open to all questions about the meal. She explained her cooking techniques and tips to make the dish a healthy version of the original without taking away any of the flavor. Although we learned recipes for one meal during the lunch, Chef Jen was able to demonstrate cooking techniques than could be carried forward to other recipes and help with preparation, diet, and nutrition.

From the owner: Join us in our state-of-the-art kitchen for an intimate and entertaining dining experience with one…read moreof our skilled Hilton Head Health (H3) chefs. Enjoy nutrition at its finest in a Chef's Table fine dining experience, or an interactive, healthy cooking class. H3 Healthy Kitchen is also available for private parties including corporate team building activities, birthday celebrations and community events. Visit our website to view our events calendar or call for information on private dining packages.

The Baker is a very hard worker! He always delivers good quality and good tasting cakes. He has…read moredone two birthday cakes (The Walking Dead and a Mardi Gra) for me so far and I have absolutely loved them.

HORRIBLE, HORRIBLE BUSINESS!!!! A month before my daughter's 10th birthday, I ordered a caramel…read morecake for her. Go to pick it up the day of my daughter's birthday, and the guy doesn't have the cake, and he looked in his notebook for that day's orders and it wasn't even written down! He told me to come back in a couple of hours and he would have it made. I go back to get it and he doesn't show it to me, just hands me a white cake box taped shut. I get home with it, open up the box and inside was a buttercream frosted cake with caramel sauce poured on top of it...that's NOT a caramel cake!!! Completely ruined my daughter's 10th birthday!!! A monkey could run a better business!

I signed up my 15 year old son for a cooking camp. He really enjoyed the experience. The people…read morethat run the place are super friendly and accommodating. If you have older kids, I would call to check to see if there are other kids their age, the camp does tend to cater to younger kids. Luckily my son had a few older kids to cook with. They also offer cooking classes as well, if you didn't want to commit to a full week.