Victoria is a master cook and teaches in a very hands on method. Her commercial stove serves as a…read morecenter point next to her large butcher block island. Each student gets her recipes, a pencil for notes and an apron. She explains and then guides you through the preparations. Participation is expected but not required. When ready we move on to the huge stove where we cook the main dish. She usually adds an accompanying side dish with possibly a sauce. The finale is we all sit at her extra large table and enjoy the fruits of our labor. Each student can get direct supervision if the need arises, or asked for.

Victoria is a great teacher of all types of cooking. I have taken the Ramen Noodle class and Dry…read moreRub for meats. Both were loads of fun and left the attendees with a new set of knowledge and skills. I will be signing up for more!

I had a wonderful time attending the Flatbreads of Italy class! In 3 hours, we got to make two…read morebreads: fougasse and focaccia. Both turned out absolutely delicious and instructions were very clear - I actually feel comfortable recreating these at home. Our instructor was Cat, who was extremely knowledgeable and kept the class going at a great pace. I also really liked her humor! I found her jokes super funny and she kept me engaged, never bored. We got to sample lots of the instructor's bread at the end of class and took home our own breads, which were HUGE. Plenty to share with family and I froze some too.

Took a baking class with my daughter and a friend. The project itself was engaging, and our cakes…read moreturned out well. The problem was the instructor, Leah Starr, who was consistently rude and condescending. On our way home afterward, my daughter asked, "what was wrong with her?" No idea - no one in class acted out of turn or caused problems. It was very unprofessional. Unfortunately, when I followed up with the school to ask, they said you're not able to find out the instructor's name in advance, which is enough for us not to take a chance on going back.

The service and ambiance is excellent! The food is great, but some didn't stay as hot on the buffet…read more line.

Cafe Culinaire is easily one of the hardest places to get into in Bellingham, but it's totally…read moreworth the effort and the wait. This international buffet is operated by BTC's Culinary Arts Program, and its limited hours and small size make it almost impossible to actually experience. In fact, I've only done so twice myself (and I've lived here for almost 20 years). Each week, the Culinary Arts team creates a new menu and runs Cafe Culinaire like a fine dining establishment for prices that your grandparents probably paid for a 5-star meal back when they were in their dating years. In other words, not only is the food good here, it's amazingly affordable. They aren't open during the summer, by the way, so keep your eye on their website for their next opening date and clear your schedule - 'cuz Cafe Culinaire waits for no one!

I swore I would never be one of those people on yelp who write ridiculously long reviews.. but that…read moreall changed until I experienced this place! In case you don't want to read everything, just know that you should go here. NOW! :) I wanted to do something fun and different with my girlfriends this year for my birthday. I thought a cooking class would be fun so I turned to Groupon to see if there were any good deals. There were 3 in Seattle and 2 in Woodinville. I emailed each location to see if anyone had space for our group the weekend of my birthday. All (except one) were not very accommodating and the ones that I had spoke to weren't very friendly. I'm not sure if it was because I was using a deal on Groupon that was off putting to them, which has happened to me in the past. Dona from Winery Kitchen called me after reading my email and she was so warm and friendly. She told me that the weekend of my birthday they had a class going on which was not the one on groupon, it was actually more expensive (mozzarella making class). BUT Dona was so kind enough to offer me that class at the groupon rate for the weekend I wanted and she even put an event on the website that had a cupcake picture and titled it "Vicki's Birthday Party" How sweet is that?? The location was easy to find with the directions and address she sent. Upon arrival, I saw two buildings, one was a house and the other looked like a detached garage with cute wine barrels outside for decoration and a large "Winery Kitchen" sign. There was a sign that said Kitchen on the side of the house and an arrow pointing you to go around back. There were a few garden beds and a table where herbs were growing on the patio. I entered in through the sliding door and saw the class. You could tell it was new, but it had a rustic and warm feeling to it. Dona and the wine educator, Katrina, were both very sweet and welcoming. They even had a birthday note on the chalkboard for me and made cupcakes and strawberries with a delicious fruit dip! Since my friends are from Seattle and I am from the Auburn area, I told them I would just meet them there. I should have tried to meet with them before hand because sometimes they have a tendency to be late... and they were about 30 minutes late! Oh man.. how embarrassing. I felt so bad that we had to wait for them, but Dona was so patient and assured me it was ok. She waited for them to start. While we waited, she showed us around the small garden out back, we pulled out elephant garlic, and learned about the herbs she had growing. When my friends finally showed up, we began class. The class consisted of myself, 4 of my friends, and two other people. We were given name tags, aprons, and gloves. First, we went to the tasting room for an olive oil tasting, which was interesting and different for me me since I have never done that. I probably won't be drinking olive oil again anytime soon unless I had bread and balsamic vinegar to go with it ;) but it was a good experience to taste it because I never realized how different they could all taste and how it could affect the food you cook. Oh I almost forgot to talk about the tasting room! It was so beautifully decorated. It had a rustic barn feel. A chandelier in the middle of the room, marquee letters, and a long dark wooden table. We moved back into the kitchen to begin making mozzarella and pesto. We made two different kids of pesto, one with spinach and the other with basil. Dona kept assuring us to try to make our own recipe that fits our taste buds and it was so fun to try everyone else's food! When we were all done, we sat back in the tasting room, ate what we had made, and toasted with a glass of champagne. We also spent time talking and getting to know each other. This class was amazing, I can't say enough good things about it or Dona. She makes you feel welcome, is always laughing, and just a great person overall. Winery Kitchen just opened not too long ago and she has big plans for future classes and gardening. I know they will be very busy, so book a class here! You won't regret it :) I will definitely be back!

Great experience! Winery Kitchen has a beautiful,classy setting, I took a group to their pasta…read moremaking class. it was so relaxed, the kitchen is so inviting, we picked our own herbs for our meal :-) it was such a great time for all. This is someplace I would definitely recommend for a small party setting, friends or family from out of town, or just a bonding session with buddies. Chef Dona and her team are professional, warm and very helpful. I would definitely do again!

Came here for a team event. After a heavy day of fiery debate and hacking, I wasn't sure if I was…read morein the mood for more feverish competitive activity with the same people but I was quite wrong and a good time was had! Just make sure you save some patience for figuring out the parking, especially in the summer days when you have to dodge kids in swimsuits. The event we did was essentially an Iron Chef-style competition, but we first had a happy hour of charcuterie cheese and fruit and an open bar (although the line for cocktails was a bit backlogged). We were divided into two groups with an assigned chef each to coach us through a 90 minute cooking session to come up with a meal plan consisting of our designated protein (my team got Salmon and the other team got chicken), 2 vegetarian sides, and a dessert. We had nearly access to a seemingly infinite amount ingredients to work with, but not all! Some ingredients even came from the garden outside but mostly the pantry is well stocked with so many different herbs, spices, cheeses, sauces, etc. Not to mention all kinds of kitchen equipment. We feared 90 minutes wouldn't be enough but it seemed to be just enough time without feeling too harried to brainstorm and come up with a plan, split up and prepare various dishes, plate for the judge as well as each other (to eat buffet style after the presentation). Each group selected a presenter to talk through the dishes and then we went to the main dining area to partake in each others' creations - with more drinks! The staff who judged the dishes had a lot of goodness to say about all the creations and the winning team got bragging rights and a blue mug. We dined right on Lake Union by huge windows such that it felt like the event turned into a fancy dinner cruise from there. All in all it was a great event and a great opportunity to connect.

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!

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.

Chef Laura and her Staff made sure our two Dinner Parties were well provisioned with two delicious…read moreWest Coast menus that our Family of 8 enjoyed immensely. Having the Good For You Gourmet Team take care of these meals for us during our vacation in Victoria allowed for more quality family time together, outdoor explorations, games together and relaxing in our vacation home, knowing that we would all be well fed these two nights. We were so happy we could arrange this!Thanks so much Chef Laura, Allison and Ananda.

My father is on a strict kidney dialysis diet and has a few other dietary complications that need…read moreto be carefully managed. In brief, my father is not the easiest to cook for. Every month for the past three years, Chef Laura has arrived at our house armed with groceries. By the time she leaves, the house smells amazing, the kitchen is spotless and the fridge and freezer are filled to the brim with wonderful meals. Chef Laura is attentive and diligent to every detail and accommodates my father's often changing and special diet requirements with grace and ease. Three years on, my father continues to eat wonderful nutritious food that meets his special dietary needs - and he refuses to eat anything but Chef Laura meals! The peace of mind that my family gets from knowing that my father is eating extremely well despite his health challenges is hard to convey. Everyone needs Chef Laura in their lives!

Ordered the jerk chicken, veggies, slaw and cucumber tomato sides. TA DIE FOR. Fresh, flavorful and…read morelooks amazing. Just how food should be!

I just had my 60th birthday at Ponderosa Bar and Calypso catered the event…read more I had so many compliments about the food! Sarah, the owner, was very helpful and quick to respond to my numerous questions. I will definitely be a returning customer!

We just learned that there is a Hot Stove Society weekly live radio show/podcast hosted by Seattle…read moreCelebrity Chef and Restauranter extraordinaire Tom Douglas. The show is broadcasted on KIRO radio and streamed on YouTube. You can also listen on a podcast. It is filmed in the industrial kitchen at the Hot Stove Society Cooking School in downtown Seattle. The best part for us is that we learned you can buy tickets to attend a taping of the show and it includes a freshly made breakfast. We immediately signed up and attended the one this past Tuesday. It was so much fun as we were treated to freshly made sticky buns, Shakshuka and Greek yogurt with granola. All of the food was delicious. The show being recorded was also fascinating to watch with lots of behind the scene activity capturing our attention. The guests on the show were informative and entertaining and some door prizes were given away to some audience members. After the taping, we got to take photos and talk with Tom, his staff and the guests. We really enjoyed ourselves and were well taken care of (and well fed!) by the staff. I recommend attending one of these shows for a great behind the scenes look and informative discussions about food and cooking from some local experts.

My wife and I had a great time here, so this review rating is a bit unbalanced. Being spectators to…read morea live podcast production was really fun and educational. Tom Douglas and his daughter were great hosts and their guests were engaging as well. We enjoyed the food that was served as well. What bothered me to the point of dropping 2 stars was being offered a mimosa when we were seated, without being told it was not included in the price of our experience. I was not prepared for the steep charge for the drink when we were getting ready to leave at the end. Had I known in advance, I certainly would have politely declined the offer. It just really left a bad taste in my mouth which took away from what was otherwise a great experience.

Took a driving test for my license and was automatically failed because I went 6 hours over the…read morespeed limit for one second (it was downhill, and the car they had me drive was VERY sensitive. And I drive a sensitive car.) Also I could barely see the mph because of the FUCKING GLARE in that UGLY ASS CAR. Instructor sucked. Wore a cowboy hat and wrap-around sunglasses. I was minused points for not putting the hand brake on when parallel parking, and for when trying to parallel park, I didn't back into the space. HE SAID I WASN'T ALLOWED TO DRIVE FORWARD INTO THE SPACE! ANkD MINUSED POINTS FOR IT. TLDR; Instructor ass and deducted points for the smallest of things.

My third teenager just completed drivers ed at Munros' in Anacortes. I would recommend them. Our…read moreinstructor Staci was great, all of my kids liked her. If you have more than one student they offer a family discount make sure to ask for it.