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!"

Cooking classes with Anne in her beautiful home are nothing short of incredible! Living in…read moreManhattan, I've taken cooking classes at larger places like William Sonoma and culinary institutes, and this is such a nice change of pace. Classes are personal, educational and not intimidating. I took a class on summer menu and we used seasonal ingredients (many of which came from her garden!) and everything was DELICIOUS. Because Anne runs the business herself, she was able to talk to us about the menu and what we wanted to learn, etc. I can't recommend it enough! I can't wait to come back with friends for a couples night (which she said she would arrange).

Anne's love of cooking and appreciation of good, fresh food is obvious and infectious. Her class…read morewas fun, informative and relaxed, and her recipes are interesting but not intimidating. The entire experience was terrific - from the teaching, to the lovely, peaceful, clean setting, to the delicious meal we prepared and enjoyed. Can't wait to go back!

We've been going to Conquering Cuisine for years dating back to 2017 I think--and it continues to…read morebe a favorite Thursday evening culinary experience for both the food and the wine pairings. On January 22, 2026 their Southwest France night did not disappoint. The meal was excellent from start to finish. We began with Hoisin duck tacos, followed by lobster and crab ravioli, then stuffed pork loin, and the meal wrapped things up nicely with a delicious brownie and crème anglaise. This experience is a great way to enjoy new flavors and new wines while you learn about the food is prepared and the history and origins of the wine. We are big fans as this was our 3rd visit in 2026. We have a few more visits already planned.

Interesting experience. Come prepared with a base knowledge of cooking as you watch the experts…read moreprepare your meal. It's a simple set up and the team of Jake and Dennis worked well together preparing a French-based meal. 1 complimentary glass of wine, byob if you need more. We certainly appreciated the nuances of the meal being prepared. Our salads were fantastic. The shrimp soup tasted complex but was flat and needed a lot more seasoning. Our steak dinner was very similar. We appreciated the mushroom-based sauce and the steak was cooked perfectly. But again, the flavors were muted, nothing savory. The home made bread was excellent. Last was dessert. We are not a fan of pouring any kind of fruit sauce or drizzle on our chocolate... although the chocolate mousse itself was solid. The strawberry drizzle kinda ruined it for us. Again, we appreciated the experience and learned a few things. Definitely an experience I'd recommend once... and maybe we'll be back.

What a fun and informative class. Great recipes, good friends. Helpful ideas to use at home. Highly…read morerecommend!

I've taken three classes here with my mom and sister and every time we love it! Food is delicious…read moreand we learn helpful tips and tricks.

It was the best day ever I learned a lot met new people and the lady running the class is just the…read morebest

They're quite a few different classes you can take. We started with pasta 101. It was fantastic…read more The entire experience from learning and watching to make pasta to making your own pasta and to enjoying a family style dinner afterwards is just perfect then you even take home your pasta that you made. We will be taking more classes.

My sister used this caterer for a funeral lunch that was served in my home. The food arrived on…read moretime, beautifully packaged, and best of all, was absolutely delicious! The croissants were a crowd pleaser, the Caesar salad crisp & tasty, the fruit was so fresh, but the blueberry lemon almond cookies stole the show! If you need a caterer, drive out to their location & talk to the owner. They are very busy & can't always answer the phone. They're worth the trouble it will take.

Only 3 other reviews?!? People must be trying to keep 29 Cooks a secret! :)…read more You can order lunch for a group, catering to events, or order prepared meals for pickup on Tuesdays only. My experience is only with catered lunch in a corporate setting, and it is always hands down the best lunch I've ever had, every. single. time!!!!! How does she find fresh veggies year-round!? Incredible! There is so much care and thought put into this food. They must be very particular about their food suppliers. Any fresh ingredient is always perfectly fresh/ripe. The cherry tomatoes and really any veggies are always delicious, bursting with flavor (maybe they use organic which tends to have more flavor?). The salad dressings are all incredible. Apple Cider Vin, Citrus Vin.....o.m.g! The Power Up Salad will make you want to eat salads for every meal - seriously. Also, I was never a fan of pasta salads until I started being adventurous and trying the pasta salads from here. The Bruschetta Pasta Salad - OMG. Also, recently had the Bacon Parmesan Ranch Rigatoni salad.....wowza. Cupcakes, cookies, or other small desserts from here are to die for. I've used a lot of cliche "review" terms here.....trust me, they don't even begin to describe it!!! :)

I didn't expect a great Filipino Fine Dining in my backyard. I usually expect this type of…read moreexperience in Manhattan. The staff, host and chef were very friendly. They made sure that all our needs were met and that we had a great night. The decor was classy and very homey. One of the long benches they had reminded me of my uncle's back in his home in Laguna, Philippines. The food was exceptional. Everything was cooked perfectly. They didn't lessen the flavors to cater to the "American" palette. We were really full by the end of the night. This spot is really worth visiting. Go check them out if you're in the neighborhood.

I had a eureka moment when I discovered Maricel's Kitchen. I immediately declared, "This is where…read morewe're celebrating our anniversary!" Cozy and unpretentious, it's a small business and a true hidden gem. The moment we set foot in the door, we were warmly greeted by Paul, the extraordinary host and husband of the chef, Maricel. Upon seeing our reservation via OpenTable, he noticed we were celebrating our wedding anniversary. He gave us the most romantic table in the house. Megan quickly came out to take our order. We were deciding, and she mentioned they have Benguet coffee. As it was freezing outside, it was perfect as we looked through the menu. The Benguet coffee came out in a French Press. Benguet coffee is a single-origin coffee that grows in the Northern part of the Philippines. We tasted notes of chocolate, berries, and nuts. Intoxicating!! Pandesal, Filipino bread with accompanying butter, came out with the coffee. These are truly melt-in-your-mouth, as when you first break it, the crispy outer layer gives way to a soft and fluffy center. Heavenly!! We decided upon their Kamayan Tower, which is a 4-tier is like a Filipino celebration of food, all brought together and giving you a tasting banquet at your table. The top tier was the appetizers, where crispy Lumpia and Siomai (Filipino version of Shumai) lay. The second tier consisted of Pork Sisig, Chicken Inasal, and Pancit Bihon. The Pork Sisig was my absolute favorite as it was a symphony of rich and savory flavors. My husband loved the Chicken Inasal, as the flavor profile is smoky, tangy, and savory-sweet. The following tier held many delights, but what stood out from that tier were Chicken Adobo, the perfect ratio of soy and vinegar marinade, and the crispy Whole Fried Tilapia. Excellent combination of crispy skin and moist and flaky inside. Last but not least, the final tier had many stars, but what stood out for us was Beef Kaldereta and Inihaw Na Liempo. The primer is a stew with vegetables, potatoes, and tender beef. Slow-braised in tomato-based sauce, giving us hearty and comfy feelings. The latter is grilled pork belly, where the smoky and sweet flavors come together. Just when we were finished, Megan brought out a plate of desserts, and Paul gave us two flutes of champagne to celebrate. The food was all phenomenal, as was the service. Chef Maricel herself came out to greet us, and we talked about how these dishes were prepared. She has a full staff prepping for the dishes and truly tries to replicate the flavors of her grandmother's cooking from Manila. Both she and Paul were in the cooking school where they first met, and we laughed at how we first met our spouses. The place is a hidden gem, and Chef Maricel wisely chose her signage to be huge black lettering on a white, lit-up background so that passing cars can see her restaurant as they drive by. Plenty of parking as they share a parking lot in the strip mall. If you are looking for great Filipino cuisine where they treat you like family, this is the place. The place is not huge, so I strongly recommend people make their reservation via OpenTable. Chef Maricel also mentioned they offer cooking lessons during the weekdays, except for Friday evening, and they also serve Classic Filipino brunch towers on weekends. Sign. Me. Up!!

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!

The cooking school in the Willow Grove Giant is one of my family's favorite places to go. They…read moreprovide classes for kids and adults. We've done the kids classes and most recently had my boys' birthday party there. Chef Dan who runs the school is excellent! I cannot say enough about him. He is great with the kids and makes the class entertaining and delicious! My children love going there! I highly recommend a birthday party with Chef Dan. He took care of everything and there was no stress! I even had to throw in a few last minute guests on him and he handled it like a pro. He made the boys birthday party a special one to remember!