When I was at islandwood for a 5th grade field trip it was the best 4 days either out my phone I…read morehad so much fun collaborating with people and just in general finding peace, my favorite part about islandwood is probably the obstacle course where there was a very very tight metal rope you had to walk on to get to one tree or the other. Sadly I didn't finish it because I had to go number 1 really bad. And my leader named Cassidy is the best she deserves a raise because she was so nice and she knew how to treat us and it was so so easy to talk to her I loved it so much.

Amazing food! Probably the best wedding food I've ever had, and lest you think that's a low bar, it…read morereally would deserve five stars as a restaurant too. The dishes were so special to the couple, and they really seemed to go above and beyond. Their lamb was probably the standout dinner dish -- I'd say their meats, breads, and fruits were all very very good, and their veg and salad game weaker. Their cocktails were fine to really tasty, though on the sweet side. The venue itself is a gorgeous forest with lovely walks, and the buildings are really in nice condition with interesting touches.

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.

My visit here pretty much started off online, where my bestie and I decided to sign up for a…read moredumpling class and found this place. We were put on the waitlist after doing so but then got a text several days later saying two spots opened for us, so I snagged our seats as fast as I could. Really appreciate the staff on the other line for reaching out to me and "reserving" my spots unless I let them know I'm not interested! Getting here, there is the Meyden Garage that offers 3-hour free parking for customers of Whisk and other surrounding businesses though most spaces inside there did not have the signage saying that so it was confusing parking around there. Getting inside the building, you'll see what can only be described as a haven for chefs and aspiring cooks of all levels; you have cooking tools, pots and pans, cookbooks, plates, neatly folded cloth napkins and a bunch of other things strewn around in such a colorful and organized manner. The kitchen for our cooking class was clean and spacious, with all the ingredients we need prepped and set out in front of us. We worked in pairs prepping and cooking all our dishes throughout. Chef Thanh Tang was very informative and engaging throughout the whole process, and the other staff working with him were efficient in cleaning used utensils and keeping everyone's prepped items in check. Instructions were very clear, and directions flowed very well since we made one dumpling after another! Since both of us don't really cook and we had many questions to ask, it took us a bit to catch up with the rest of the class, but all the folding techniques became much easier to do thanks to our teacher. For this particular class, we pan-fried the shrimp and chive dumplings, while the wontons and steamed vegetable dumplings we prepped were steamed while we all took a break. As for the spicy green beans, I actually had the chance to stir-fry a non-spicy version of them in front of the class! All the food we made here was really good, and we came close to having to box some of it home too! Everything here was worth the $150 per person from the experience to the food, and I'd take another class here in the future! For reference, the class I took is called "More Dumplings, Dumpling?" and ran on a Saturday from 5:30-8:30pm though that's just a timeframe since I did stay slightly longer just to finish my food!

The store has some cool kitchen gear but this review is mostly in response to the cooking classes!…read more Did their Italian-American Dinner Pasta Bolognese class with a Caesar salad and panna cotta with chef James! It was a fun experience. You show up and get greeted by their staff. You'll find your station and go to work! Some of the ingredients are pre-prepped which is nice otherwise you'd be there all night haha. The class was roughly 2 hours long and then we enjoyed dinner all together so roughly a 2.5 hour experience when it was all said and done. The fans kick in so it can be a tad bit loud when everyone is cooking but the instructor was great and made his way around the room to make sure everyone was doing what they were supposed to do. They had 2 additional staff members helping out to make sure any ingredients you needed were available. Plus - you get a glass of wine :) Fun date night!

We were a table of 12 that somehow became 14 women with wildly different dietary restrictions, and…read morethey handled it all flawlessly making sure we all left more than full. The team kept us laughing the entire time, answered all our questions, the food was genuinely delicious, and nothing felt stressful or chaotic. I for one took home some new methods that I have put to work in my kitchen. What really stood out was the experience itself. It is such a fun and accessible concept. You can lean in and learn or just sit back and enjoy, and it works either way. They also graciously let us stay past our allotted time without making our very chatty group feel rushed, which was very appreciated. Sorry! Highly recommend. Perfect for groups and just a really fun, memorable night.

I drove by this place recently and decided to take a glance and pulled up the class schedule. I was…read moreso surprised to find a class that would work for me, prices were high, but the location and concept sounded like such fun. I was able to score a Black Friday sale and opted to check it out. I often take my partner to classes like this, but since it sounded so intimate and it would be my kind of people I opted to go by myself and still had a great time. I guess it opened about a year ago, but I had not heard anything about it until I happened to drive by and I am in Edmonds all the time. This venue is so cute on the inside with plenty of easy street parking on a week night. I appreciated the check in beverage and snack while we waited for everyone to get there and get started. There are alcoholic options available for purchase and I must say this does make this class slightly superior to some others that do not offer these type of beverage options. They also give you an apron to wear so you don't have to stress too much about wearing something appropriate for cooking. The huge table for 12, allows for great views of everything and really gives you a chance to interact with your seat mates if you are into that kind of thing. This place is big so you don't feel like you are confined to your seat in a claustrophobic room like some other class room settings. The class I took was My Big Fat Vegan Dinner, I have taken lots of vegan cooking classes, but none quite as fancy as this. I appreciate that they show you all the ingredients ahead of time and give you a hand out with the recipes. We even sampled some of the vegan feta ahead of time, vegan butter was also present. Its a full meal experience, so you socialize, cook and eat. Our class was taught by a local chef and we learned a lot about him and his philosophies on cooking. We all helped with the prep, with some people taking on more intensive jobs and others just helping with the cutting. We learned quite a bit about different ways to chop things, even made a stock with the leftover cuttings. I absolutely loved the pita bread we made, who knew it was so easy. The pickles were delicious and this is definitely something I am planning to make at home in the future. I've never even had vegan spanakopita before. Everything was tasty and I certainly left full. The dessert we made was even served with 2 kinds of vegan ice creams. We were also lucky enough to take home some leftovers which made for a delicious lunch the next day. I've been telling everyone I know about this in the hopes that they will continue to add vegan friendly classes, but even if you prefer different kinds of food you should totally check this out. I am already eying Vegan in the Spring and trying to convince myself to sign up.

Had an absolutely fabulous experience and learned so much about market and cooking. Finished with a…read moredelicious lunch. Would highly recommend

Absolutely unforgettable! Our team booked a private team-building experience with Atrium Kitchen at…read moreSeattle's famous Public Market, and it was hands-down one of the most memorable, fun, and unique outings we've ever done. Chef Tracy is an absolute rockstar. She kicked off the day with a walking tour of Pike Place Market, weaving in local history while introducing us to some of the best vendors and food artisans in the city. Thanks to her incredible connections, we got to sample fresh bites and meet the people behind the food. And just when we thought it couldn't get better--she got me in to catch a fish. Yes, a real fish thrown at me in the middle of the market with a crowd watching. Talk about pressure--but I caught it! We brought all the ingredients back to Atrium Kitchen, rolled up our sleeves, and cooked an incredible meal together. The vibe was relaxed but energized--everyone was hands-on and having an absolute blast. Dinner was next‑level. We had a private dinner inside Pike Place Market after hours--total bucket‑list vibes. As a vegan, I was blown away by the care Chef Tracy took with my meal. She prepared this salad, elegant broccolini-chimichurri (actually something fancier than plain broccoli) and perfectly roasted potatoes--they were even better than most vegan meals I've had at restaurants. The rest of the team raved about the halibut, ribs, and other dishes that looked absolutely amazing. If you're visiting Seattle--or even if you live here--Atrium Kitchen at Pike Place Market is a MUST-DO. It's perfect for team outings, special celebrations, or just doing something different and utterly memorable. Chef Tracy makes you feel like a VIP from start to finish. Absolutely 10/10!

I recently took a group cooking class with the Primal Chef at the Miele studio in Bellevue. It was…read morereally fun! The recipes were super tasty and we created some outstandingly delicious food. I do think some of the recipes could have been vetted for more clarity though, especially as they build off each other. So you made this sauce and then it goes into this other recipe, etc. My only other comment (and why not 5 stars) is that honestly the class felt rather disorganized. We broke up into 3 groups and each made 1/3 of the recipes. I understand you cover more ground that way, but it was also a little disappointing to literally have no clue what the other groups were doing. You had to make time to walk around and ask questions, which I guess is OK but hard to do when you are also supposed to be planning and cooking your designated items for the group. I also felt like there could have been more structure to what each group was doing and more guidance. Although Chef Gil was very helpful, he was only one person. There were a few sous chefs around, but we had to flag them down to ask questions. I think a little more direction, a planned order to make the items and some more organization could have taken this class from great to amazing.

If I could give higher than a five star I would! Coming in to town last minute, unannounced on…read morebusiness and requiring not one, but two private chefs for not just an average day but Fourth of July DAY and NIGHT, Primal Chef completely came through! Fara & Kai showed up professional, prepared and not only cooked amazing meals, but quite literally took great care of our group for the entire day. The food was phenomenal to say the least and my team and I have, without question, saved their contact information for our next trip to Seattle! Thank you Primal Chef for going above and beyond!

I stumbled into the shop this weekend by accident. It was a very pleasant surprise! The selection…read moreis fantastic. It is well curated and there are so many cool cookbooks I've never seen at other stores. They even have books that aren't cookbooks, like children's books about food. I picked up two! I only had about 30 minute to spend but I could've spent at least an hour perusing. They have a small sale section. They also have staff recs and explanations about the books highlighted. The person working was friendly and kind. I'll definitely be back!

This place is the sacred ground for food and book lovers!…read more The staff is super helpful and friendly. I ended up purchasing a few handmade cards by the front register cause they were fun, funky and within my budget. The front count bottle necks a little bit by the front door but overall such a fun and positive experience.

We reached out to Laura for a private chef for our son's wedding dinner. We had a zoom meeting with…read moreLaura to go over some of the details and start a menu, that went very well. Chef Michael then organize the menu with my son and his fiancé. Chef Michael showed up and started his prep, he was very professional and approachable. His organization in the kitchen was amazing. We had 10 adults and three grandchildren at the tables. Chef Michael treated the kids with respect and described each dish as it came out. We had five appetizers, a couple salads, and the main with two sides. Everything was exceptional, we are still talking about it. We will remember this meal forever. Chef Michael packed up leftovers, and clean the kitchen immaculately. We couldn't be any happier with the service and the food that we received. The grandkids favorite course was the grilled octopus, amazing! We would definitely recommend and would do this again in a heartbeat. Thanks to Laura and Chef Michael

Chef Laura catered our small, family-style wedding brunch at a private residence…read more From start to finish the process was easy and efficient. The menu selection/communication beforehand was great and I made last minute changes to plans that were easily accommodated. Setup and cleanup were fully taken care of and it was a seamless process that made my wife and I's wedding that much better. Finally, the food was incredible and there were plenty of leftovers. I'd recommend Honest to Goodness and Chef Laura to anyone.

My 13 year old daughter did a week of summer camp here and LOVED IT. She's pretty shy and tends to…read moreget anxious about trying new things, so I was worried that she wouldn't like the cooking camp but I was blown away at 1) the fun she had every single day, 2) the skills and concepts that were taught to her in a way that kids could comprehend, and 3) the dishes she made. The summer camps are a little pricey but I think was worth it, because the kids not only get to cook and eat good food but they also went home with their own apron, knife, and digital recipe book! My daughter now has more passion and confidence to cook independently. Highly recommend!

Wonderful experience working with Blue Ribbon Cooking. They catered my wedding and every step of…read morethe process was exceptional. Everyone we dealt with there was friendly and kind. They were very understanding of any of our concerns and requests. We originally went to an open house they were holding so between that and the tasting we had with our contract, we got to try a variety of their food and it was far better than the food we had at other caterers we were considering. They also took all our guests' food allergies and restrictions seriously (unlike another caterer we visited who offered us a "vegan caesar salad" that was made with anchovies...). Also we chose the option to hire our day-of coordinator through Blue Ribbon and working with David Short was a dream. He got our unconventional wedding concept from the beginning and was excited about it and happy to collaborate with us on it or talk through ideas. He was very supportive at every turn and such a kind and calming presence on the actual wedding day. He tried wherever possible to take stress off of us. He let us drop off decor and things to him in the days before the wedding so we wouldn't have to worry about how to get it there. When I realized we hadn't put any thought into the decorations for the ceremony itself he came up with a lovely design repurposing lanterns and greenery we we had gotten for the tables later in the evening. And he brought us a variety of appetizers for me and my spouse so we'd have something to eat after the ceremony while we were signing the paperwork. I would highly recommend Blue Ribbon Cooking for any event. We will definitely be reaching out if we're planning future big events.

There are many things I could say about this company but I will say it is the absolute worst…read moreexperience I have had with a business owner.

My Sister and Brother-in-law first had us over a few years ago to experience Chef David's cooking…read more WOW!! He food is delicious on so many levels. Being a picky eater I was a little hesitant, but I loved every dish!! The combination on flavors are exquisite! Once again David prepared another FABULOUS birthday dinner party. Mmmmm mmmmm, tasty. The thought, love and experience in each of his dishes are on point.