Had the pleasure of doing a coooking class at Little Fox Kitchen with my hubby and it was such a…read morefun experience. It's BYOB (huge win), the group was small so it felt super personal, and we actually got to know everyone. I learned some new cooking techniques and the food turned out amazing. Honestly a perfect date night dinner and a show lol! 10/10 recommend!

What a fun time!! Not only do you learn a lot and have a lot of fun, but you get to enjoy delicious…read morefood and time with loved ones while you cook! The chef was so helpful and knowledgeable and was able to make the most complex steps simple and approachable. Definitely want to come back for a lovely date night!

I spent Sunday afternoon attending a cooking class with a few of my friends and had an amazing…read moretime. The food was delicious, the owner super charming and the experience overall was fantastic! Highly recommend going with some friends or even a mother/daughter outing.

Our group selected a cooking class here which included dinner with pasta-making as the only…read morehands-on portion of the evening. We only mixed flour and water together to roll out pasta. For $125/person, I had expected better tasting food though. The small appetizers (spinach salad, prosciutto, Parmesan, olives) may have been put together from a grocery store. For the pasta that we rolled out, the staff only added a plain tomato sauce. The side of vegetables was overcooked and mushy. Tiramisu was all right. We can blame the taste and texture of the pasta on ourselves, because we made it, but I had expected the rest of the food prepared by professionals to be better. No drinks were included -- Healthy Italia is BYOB. There was a nice intro video from the owner telling us about her history and philosophy. She said that she doesn't measure ingredients, and only mixes by feel. How does one teach a cooking class like this? If someone is taking a cooking class, they are less experienced and need precise measurements and instructions. Our flour and water were measured for us, so I guess they do measure something. We were never told the measurements, so didn't have any recipe or any specific learnings to take home. I enjoyed the social time with my group, and especially the long table set out for our group in true Italian fashion. It made us feel like a big cohesive family. However, for $125/person, I felt like we could have had a true learning experience elsewhere or had a much better Italian dinner at a restaurant with drinks. In fact, on the subsequent evening, a few individuals from our group went to a restaurant and ordered similar items served at this cooking class, and the food was remarkably better. And yes, it was less than $125/person with drinks.

If you're thinking about trying a cooking class here, try it! I was invited by a friend to join her…read morefor a West Indian (Caribbean) cooking class. On the menu was Haitian soup, Trinidadian Doubles, Dominican rice and beans and Jerk Chicken. The chef was warm and kind and very thorough. She gave us the option off adding heat with a scotch bonnet pepper and showed us a couple of knife techniques to make cutting vegetables easier. We were supplied with aprons and name tags and worked in teams and chatted while chopping, seasoning and cooking. I appreciated the ice water and stools available to ensure I was comfortable for those hours of class. The food came out amazing and flavorful and there was plenty leftover to take home. Its great for a date night or friend group activity or even just solo bc everyone became so friendly.

My mother booked the Latkes & Sufganiyot cooking class for our family during Hanukkah. ICE was…read morepretty easy to locate inside of Brookfield Place and the space was very clean. Chef Sue was both personable and informative, and her demos were easy to follow along with the written recipes. During times when food was cooking or cooling, Sue also showed us some knife skills basics/tricks. The class went on for about 3 hours, including the time to eat at the end. I really enjoyed the experience, but in the future would choose a class with a more substantial output. The Latkes and Sufganiyot were both fried carbs, and we ended up grabbing dinner immediately after because we were still hungry for a real meal. Other than that, would recommend!

I attended the Farm Cooking School for a pasta making night! Overall, it was a great experience! We…read morehad the chance to make 3-4 different pastas and worked as a group through each item. However, the class was unorganized. Despite arriving on time, the class had already started. People were tasked with items to start on and no one greeted us or told us where we could help. It made the beginning of the class feel weird and made us feel not welcomed. The pasta was delicious and the overall value was great! Arrive extra early or have the potential to walk in confused!

I first met chefs Ian Knauer and Shelley Wiseman when they were the guest pizzaiolos at Liberty…read moreHall Pizza, serving up some unique and amazingly delicious pizzas. Shortly thereafter, my wife and I signed up for the Fundamentals cooking course at The Farm Cooking School - a six class series covering everything from knife skills to roasting, poaching and braising. What we experienced was far better than we expected. These are hands on classes, where we learned about the ingredients, how to utilize them and why they worked in each dish we prepared. At the end of each class, we all sit down and enjoy a delicious meal that by itself would likely cost as much as the class if we bought it at a local restaurant. What a bargain! Since that first series, I've taken over 30 other classes, and continue to take classes every week. I've made French sauces, Mexican moles, Italian pastas, Indian curries, pies, breads, and just about everything else you've seen on a plate. The variety and quality of classes and the food we've eaten has been amazing. Through these classes and the down-to-earth teaching styles of Ian and Shelley, I've learned that it's possible for amateurs like me to prepare meals that taste as good or better than those I get in restaurants. I walk away from classes thinking "Wow, that was so delicious. I can't wait to try this at home!"

Our team of 8 had a great team building experience with Kichen Table. Dawn was great to work with…read moreas our request was on short notice. Chef Andrew was knowledgeable, funny and personable. The meal in the end was great! We will be back!

From the owner: Kitchen Table gathers the ingredients of community, with a mission to teach people how to share and…read morecare for one another while creating something everyone enjoys: good food. The term “culinary arts” sounds intimidating, but it really isn’t—it’s like any other art or craft and is something we can all do together with the right encouragement. Because hey, you gotta eat. Let’s make it fun!

We did a group event here there was about 20 of us for work. It really nice the kitchen and set up…read morethat they have it really nice and the helpers were really great too. They set the entire thing up for you like you are cooking on tv which is nice everything is measured out. We all split up into group to make different part of the meal. With our group we had wine available to have too. The event itself was very expensive for the group but it was really nice. I forgot to take a picture of the crab cake and salad which was the first course.

I have taken lots of cooking classes and although theirs is super pricey, it is indeed worth it. i…read morelearn something new every time i go there and the recipes are so good- there is always 1or 2 that i will make again!

Stopped in tonight for a Thermomix class and had a wonderful evening. The instructors explained the…read moremachine in detail and provided a walk through for five recipes! Showed how easy it was to access the recipes and allowed customers to partake in cooking on the machines. We made a vegan Indian meal - included masala rice, hummus, a broccoli/garlic salad, spiked hot cider, and a nut/coconut bite. Everything was fantastic! Would definitely come back again! Classes are done in English and Polish.

What an amazing place to come too! Classes are fun, informative and you can bring home many great…read moreideas on what to cook next with your Thermomix. You get to try everything that is being made during class! You can ask any question, learn new tricks and have great time with your friends when visiting the studio. Everyone was so welcoming and super nice!!!

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.

When I saw that Hudson Table offers Chef Competition events, I knew it would be a fun option for my…read morehusband and me to check out. The format is basically like the show Chopped - two chefs (with the help of a sous chef) must prepare 3 different courses (app/entrée/dessert) using the ingredients from a mystery basket and are judged by the group. They have a certain amount of time for each round/course, and each mystery basket ingredient must only be used once over the 3 dishes. Each event is capped at 20 people - 12 seats at the counter and 8 seated at two tables behind the counter. Counter seats are only $10 more, however if the counter is sold out, it's totally fine to have a table seat. They encourage you to stand up and walk around, engaging with the chefs as they are preparing each dish. They have tasting sticks and allow you to taste sauces as they are being prepared. It's an intimate setting and it's a great way to learn about their techniques and the various ingredients. Watching them plate 20 dishes is incredible. All the food they prepared was delicious - there wasn't a bad dish. It's basically like having two full 3-course meals however you can take home any leftovers if you can't finish it all. You don't know the mystery ingredients ahead of time and they can't accommodate any allergies/preferences so that's something to keep in mind if you have allergies or are a picky eater. Our main proteins were chicken and steak so no issues there. At the end of each course, you have a score card where you rate each dish on presentation, creativity, and taste. At the end of the final round, we went around the room and told the chefs who we think should be crowned the night's winner. No getting out of telling them to their faces who was your favorite! It was a really fun night. The hostess was great and kept everyone pumped up and made sure our carafe of water was full. Both chef Ed and Guillermo were really cool and friendly - it was great to chat with them. They are amazing chefs. Some tips: don't be late! Don't dress too warmly especially if you are seated at the counter - it gets warm if you are near the stove burners. Bring wine - they have ice buckets for white/rosé. Book as soon as the calendar goes live if you want a counter seat. You are going to smell like oil/fried food when you leave... so ladies, don't get a fresh blowout ahead of time!

My wife took me here on my birthday and what a find this was! They typically do cooking classes,…read morebut if you come for a meal, you're in for a treat. We sat at the chef's table and had a limited 4 course selection to choose from. It began with a wonderful tuna crudo that was light and almost summery with the strawberries and cucumbers that surprisingly complimented the incredibly flavorful tuna. The spinach gnudi was a small salad that also had a number of components I would have never dreamed to combine, but they all paired nicely with each other. The main course was a lamb that was perfectly cooked, and though I didn't care for the accompaniment of figs, the rest of the dish more than made up for it. To finish off, we ended with asian pear crisp. You don't often see Asian pears incorporated into cooking. However, Asian pears actually being one of my favorite fruits this was welcome surprise and fantastic way to end the evening. Or so it would be, had they not brought out an additional crem bruele for my birthday, which was also excellent. I very very much enjoyed my meal here and wouldn't hesitate in recommending it to anyone. Sitting at the chef's table is also a special treat as I thoroughly enjoyed watching that process that is traditionally kept behind closed doors. I will definitely be making a return trip whether it's for new menu offerings or to try one of their cooking classes.

I had been to Heirloom Kitchen years ago, but apparently had not written a review. Regardless, I…read moreremembered absolutely adoring that meal, which had driven me to their sister restaurant, Judy's, earlier this year for another phenomenal experience. So, when I was looking for a place to take my brother for his birthday, a second visit to Heirloom seemed like a fantastic option. I examined the current menus to discover that their Sunday evening menu-of-the-month was "Friendsgiving" themed, meaning it was full of holiday cheer and the Fall flavors both my brother and I adored. I was completely sold on the idea and went to secure a reservation. Unfortunately, seats at the Chef's counter had been booked, but they did offer a second row "back counter", which was a bit higher to enable guests to see over the front row and into the kitchen action. I figured those seats would be more exciting than the regular dining room, so I set us up in that area. I also noted in the reservation that we would be celebrating a birthday during our visit. When we arrived, we were taken to our seats where a "Happy Birthday" postcard and message were waiting for us, which was such a gracious sentiment! We were also quickly greeted by Mike, who watched over our meal in conjunction with Kristin, and they were both beyond lovely and engaging. In addition to our delightful interactions with them, we adored that members of the kitchen staff took turns introducing each course to us; this allowed us to feel like we were truly welcome, breaking the invisible barrier between the back and front of the house. From a beverage perspective, the restaurant offered several bottles of local Alba Vineyards wine and four crafted mocktails. Since I had a decent drive home, I decided to stick with the non-alcoholic selections, trying both of the Palapas, which were their interpretations of sangria. The white version used chamomile tea, peach, spice, and citrus. It was light and fruity with surprising notes of pineapple. The red version utilized mint tea, apple, spice, and citrus. The peppermint went surprisingly well with the apple and spice. Both drinks were delicious and just sweet enough, though I found the white variety more refreshing. I also took a sip of my brother's La Morenita, which contained tamarind, winter spices, and pineapple. I did not love the particular spices used in that mocktail, but found the base otherwise enjoyable. Neither of us tried the remaining spiced cranberry beverage, since it seemed to be the least complex. The Friendsgiving six-course tasting menu blew us away with its creativity and bold flavors. We left full, satisfied, and simply in awe. Our meal included the following items (had to shorten my comments to fit): AMUSE: Apple fritter topped with Comte cheese and shaved truffles --Resembled a cider donut. Super soft and fluffy on the inside with perfect slight crunch on the outside. Aromatic toppings added a complexity that paired well with the sweet bite. FIRST: Roasted Carrot Tartare served on toasted sourdough and topped with pickled grapes, herb aioli, and shaved cured egg yolk--Delicious, but the aioli overpowered the thin layer of carrots. SECOND: Pave (like a less heavy potato gratin that was flash-fried) over butternut squash puree, paired with a smoked turkey rillette and covered with a horseradish foam.--Rich and delicious. Turkey rillette was like a mind game, because it tasted like you were eating real sliced turkey, rather than a thick pate of the meat. THIRD: Cannelloni wrapped around sweet fennel sausage with a creamy pot pie sauce, topped with crispy sage, and drizzled with brown butter.--The dish I thought that I would like the least, as I was not a sausage fan, but it was actually one of my favorites. FOURTH: Cornbread stuffing with cranberry butter--Another unique and heavenly creation. Slices of the bread contained bits of cornbread, carrot cake, and stuffing in the perfect ratios. The smooth, creamy cranberry butter was topped with dried cranberry crumbles for texture and was delicious enough to enjoy on its own. FIFTH: Short Rib with chanterelle duxelle over a parsnip and sunchoke puree, jus, and crispy sunchoke chips--Meat was tender and had notes of cumin. The seasonal Fall vegetables added layers of flavor and texture. It was hearty and comforting. SIXTH: Nutella Mousse pie--WOW! Base of the "pie" was more like a soft chocolate cake topped with a thick layer of decadent Nutella mousse and pieces of coffee-dusted meringue. Served with a creme fraiche ice cream and hazelnut brittle. BONUSES: Pear jelly candies and an insanely good Caramel Apple dessert from the kitchen that included a small cake, burnt cinnamon ice cream, caramelized puff pastry crumble, and miso butterscotch caramel. On top of these tidbits, the staff took a Polaroid of us, which they gave us on the way out, along with a signed copy of the special menu. It was one of the best experiences we had had in a while!

We love cooking class here! We had a lovely experience and my kids really enjoyed it. We good to…read moretry more classes soon.

Casey never fails to let the kids have fun learning about food. She is great at answering all the…read morecooking questions my 6 year has. He fully enjoys her classes and always is impressed at how yummy the recipes are. He space is always so clean and she is very cautious and makes sure to social distance the kids where possible. She has hosted both an adult and kid party for us. We have zero complaints. She truly goes above and beyond. She definitely loves what she does and let's that shine through teaching her classes. We had the pleasure of also being part of the Yelp elite group and got to make yummy lava cakes. Attached are some pictures of how they came out.