The Kitchen House
The Kitchen House Photos
You might also consider
More like The Kitchen House
Recommended Reviews - The Kitchen House
Start your review...
Reviews With Photos
As a homeschool parent of three teenagers, it's hard to find something that sparks all of their interests at once but this absolutely did. This was hands down their favorite activity in a long time. The experience was very informative and truly hands-on. It also broadened their horizons when it comes to food and cooking. We will definitely be back for more lessons and would highly recommend it to others.
The Kitchen House is a not-for-profit garden and cooking school that focuses on teaching healthy plant-forward recipes to adults and children. Ever since Publix Aprons Cooking School closed, I've been looking for a cooking school that has fun adult classes. The Kitchen House has just started a monthly "book club" called Plot to Plate where they feature a book that relates to or includes recipes. This month was Lessons in Chemistry so my friends and I decided to attend. We bought our tickets in advance as classes can sell out. The classes are different prices depending on what the class is. The house is in a residential neighborhood in College Park and does not have a dedicated parking lot so I would suggest getting there early as you have to find a spot along the street. When we arrived, we were greeted and given a welcome drink, in this case Cardamom Decaf Coffee because it was cold out. One of the instructors said that normally we would walk the garden at the beginning of class and also eat outdoors but since it was cold, we were going to skip the garden and eat inside. Once everyone arrived (cooking classes can have up to 20 people), we met in the lobby to start talking about different themes of the book. Then it was time to wash up and go to the kitchen. All the ingredients were set out for us and we picked the Veggie Pot Pie table with other attendees. The instructor gave us some knife skills lessons and then we all started cooking, using the recipes at our station. Each station makes one recipe so you don't get to make everything. And, the instructors and volunteers don't show you how to make everything first (like Publix Aprons used to do). But, if you just dig in and start going, it is a lot of fun. We had some questions along the way, like is there a spatula we can use? Or, is this the flour or the cornstarch? The volunteers were great and answered everything in a friendly way. As it said you could do in the welcome email we received before the class, some folks brought their own wine and the Kitchen House provided glasses and would pour for you. I think if we go back, we would definitely bring our own wine. My friends and I made the drop biscuits for the Veggie Pot Pie, which were surprisingly easy to make. We were finished early so we also make the Brownies for dessert that used olive oil and maple syrup instead of butter and sugar. When everyone was done cooking, we gathered in the lobby again while the volunteers cleaned and set up the table for dinner. Then, it was time to eat! Dinner was served buffet style and the Kitchen House split our food for people who had different dietary restrictions. For example, some of the recipes used non-dairy alternatives as some people in the class were lactose intolerant and one person had a mushroom allergy so they got a small spinach gallette instead of the mushroom Gallette for everyone else. As we sat down to eat, we discussed the book more in depth. Everything tasted great and we had a wonderful time. We received all the recipes in an email after the class so we could make the foods at home. I will definitely be looking at other adult classes here.
A cinque stelle! Some Yelp friends booked this for a make your own pasta night, and I had no idea what I was in for. I think this night was run from the former chef from K in College Park and it was an experience I'd definitely go back for. It was BYO Wine so I brought some. I wasn't sure how much to bring, and others brought wine too, but they did open every bottle I brought, which made it tricky to bring home. Basically, if you're going with a group, coordinate appropriately. And bring wine stoppers as the corks and lids disappear. Better yet, just bring a box of wine!!! :) They had all of the ingredients ready for the pesto which we "made". Basically, since everything was there, we tossed them into a food processor and that was the extend of it. But it's amazing what basil, garlic, almonds, cheese and Roma tomatoes make! Don't forget the olive oil. Also, a few people were allergic to nuts, so they were able to accommodate... by keeping them away from me! They showed us how to make the pasta and we made some pasta. 3 parts semolina flour (imported of course) to 1 part water. We mixed and kneaded and then wrapped and rested. After the pasta rested, we rolled them into little worms like an adult play-doh party with wine. We made a LOT of pasta. After making pasta, we went outside to peruse the grounds while the staff transformed the bench areas to a dining experience with plates, cloth napkins and cutlery for all. There was so much food besides the pasta. There was a charcuterie tray with meats and cheeses. There were 3 different salads: the burrata, an arugula, and an amazing panzanella salad. If bread in the salad wasn't enough, there was bread at the table too. They cooked the pasta and tossed in the pesto and brought it out family style like everything else. It was so friggin' good! It's kinda neat to make something like that and being able to eat it fresh! It was easy enough where you could do it at home too. Just when you thought you couldn't fit anything else inside you, they brought desserts. It was a cornucopia of smaller servings of sweets which were all good as well. They had this lemon curd imported from Sicily and even though it was a small sample, it was an amazing bite, especially with the strawberries. I would totally recommend this as well as attend again. Great experience with a great staff. Just be mindful of the amount of wine you bring. The "Just in case" bottle may be opened and may not get touched.
I have no words to describe how earthy, warm, and welcoming this place is. And I can't believe it took me so long to find it! I attended a Yelp Event here earlier this year (which was A-MA-ZING) and looked for more events at EEE on their website right after leaving the event. I signed up for a microgreens workshop, which was, again, warm and welcoming (and a great bang for your buck, and clever, and healthy, and and...). Can't wait to try one of their culinary experiences.
Lovely garden and well equipped kitchen. Great venue for private cooking events. Parking could be an issue, but our group managed ok.
My daughter went on a field trip to EEE and I feel compelled to write a review as a parent and on her behalf. On this trip, she was given a tour of the gardens and taught about the plants that they grow and how they will use them in their cooking. She was on a trip with mixed ages (elementary through middle school aged) and the kids were split into groups that would best suit their age and abilities. She was put in a group making pasta. She has not stopped talking about this trip and gained so much confidence in her ability to cook just from this one experience. We have just purchased the ingredients to make our own gnocchi (hopefully we will have a garden in the future for us to grow some of our own ingredients). I cannot express my appreciation enough for what this organization is doing to help our community. Showing children where food comes from and how to prepare it has lasting impacts on our environment and our health. I would love if all children could get an opportunity to experience what she did! As for the food? My daughter would give it 5 stars. She loved making pasta and pesto from scratch. She was also very excited to try some of the edible flowers in the accompanying salad. I recently learned that adults can also attend and I will be looking into visiting myself!
So happy to finally share this incredible experience with you all at the @edibleedexp Titled "La Tavola" Pop up dinner hosted by Chef Kevin Fonzo When I tell you this quite possibly became my absolute favorite best kept secret/ hidden gem in Orlando, it's because it has! Tucked away in College Park is the Emeril Legasse foundation kitchen house. Here the focus is culinary education and inspiration. The on ground gardens are picked daily for their fresh ingredients that they'll use for these classes that they host regularly. However on occasion Chef Kevin fonzo will host these privately seated dinners for up to 16 people. Here this dinner experience will literally transport you to what felt like a quick visit to Italy. Everything is served family style and there is a plethora of food available, I mean I left absolutely stuffed following this dinner. Keep in mind it is also BYOW (or beer) I was in awe of this evening. Everything left me just absolutely taken aback. It was a five course dinner that felt like so much more! The cost is $95 but a portion of the proceeds go back into the school and honestly for the cost the overall experience spoke for itself, it was more then WORTH IT. These aren't hosted regularly so when the chef has a pop up dinner I HIGHLY recommend joining the list !
Edible Education is a phenomenal organization that supports the Culinary Arts and specializes in Gardening and Quality Food and ingredients. I have been to several events at Edible Education. I am truly blown away each time at the quality of events, and the passion that goes behind the scenes. I would highly recommend checking out their website. The events are hosted by top notch quality chefs, so please keep in mind the tickets go quick. Yes I will consistently support Edible Education, and highly encourage you to do the same.
I've only had the opportunity to attend a couple of events here, but am very impressed with this organization and the activities they organize, all centered around educating the community about the way our food is grown and prepared! They have a beautiful on-site garden where much of the food used for their events is grown. The most recent event I attended was with guest chef Alexia Gawlak of the local Swine & Sons, and featured creative twists on elevated Southern BBQ classics. The food was fresh and delicious, but it was really the interactions with the local chefs and staff of Edible Education that made this a night to remember!
Yesterday I had the opportunity to volunteer at The Kitchen House & my experience was such a delight. At first I felt excited and nervous, just because it's a new experience for me.However, Nicole, Blake, Megan & even Ms. Ivann made me feel so welcome! I joined in on a culinary class based on sauces, stocks and soups and the guests did an amazing job. The concept of the volunteer is to guide the guests & just be a kind person in their culinary journey This venue is breathtaking, the kitchen is awesome and the knowledge you gain is so worth the experience. I will definitely be back to volunteer again! The guests made: mac and cheese, green bean casserole, kale soup & an awesome salad with the veggies sourced from their own garden Please take a class! I know i definitely want to! read more
18 days ago
Recently participated in the Culinary Foundations: Baking Basics class and had a blast. It was a group about 15 and we each selected our baking stations that were pre set with different ingredients, recipes and tools. The instructors and volunteers were there to help us each step of the way. The recipes were unique and very tasty. Everything turned out so good. This is a great place for team building, a date night or even a solo adventure. I will definitely be back to take other classes as well as to volunteer! read more
This is a fun garden space and non-profit that promotes healthy eating habits and hosts cooking events. I went with my classmates for medical school and we made 2 different types of spaghetti- one had meat (very good, picture 1) and the other was vegetarian (wasn't terrible, picture 2). The garden is beautiful and the employees are friendly and gave us a tour of the spot. read more
As a homeschool parent of three teenagers, it's hard to find something that sparks all of their interests at once but this absolutely did. This was hands down their favorite activity in a long time. The experience was very informative and truly hands-on. It also broadened their horizons when it comes to food and cooking. We will definitely be back for more lessons and would highly recommend it to others. read more
The Kitchen House is a not-for-profit garden and cooking school that focuses on teaching healthy plant-forward recipes to adults and children. Ever since Publix Aprons Cooking School closed, I've been looking for a cooking school that has fun adult classes. The Kitchen House has just started a monthly "book club" called Plot to Plate where they feature a book that relates to or includes recipes. This month was Lessons in Chemistry so my friends and I decided to attend. We bought our tickets in advance as classes can sell out. The classes are different prices depending on what the class is. The house is in a residential neighborhood in College Park and does not have a dedicated parking lot so I would suggest getting there early as you have to find a spot along the street. When we arrived, we were greeted and given a welcome drink, in this case Cardamom Decaf Coffee because it was cold out. One of the instructors said that normally we would walk the garden at the beginning of class and also eat outdoors but since it was cold, we were going to skip the garden and eat inside. Once everyone arrived (cooking classes can have up to 20 people), we met in the lobby to start talking about different themes of the book. Then it was time to wash up and go to the kitchen. All the ingredients were set out for us and we picked the Veggie Pot Pie table with other attendees. The instructor gave us some knife skills lessons and then we all started cooking, using the recipes at our station. Each station makes one recipe so you don't get to make everything. And, the instructors and volunteers don't show you how to make everything first (like Publix Aprons used to do). But, if you just dig in and start going, it is a lot of fun. We had some questions along the way, like is there a spatula we can use? Or, is this the flour or the cornstarch? The volunteers were great and answered everything in a friendly way. As it said you could do in the welcome email we received before the class, some folks brought their own wine and the Kitchen House provided glasses and would pour for you. I think if we go back, we would definitely bring our own wine. My friends and I made the drop biscuits for the Veggie Pot Pie, which were surprisingly easy to make. We were finished early so we also make the Brownies for dessert that used olive oil and maple syrup instead of butter and sugar. When everyone was done cooking, we gathered in the lobby again while the volunteers cleaned and set up the table for dinner. Then, it was time to eat! Dinner was served buffet style and the Kitchen House split our food for people who had different dietary restrictions. For example, some of the recipes used non-dairy alternatives as some people in the class were lactose intolerant and one person had a mushroom allergy so they got a small spinach gallette instead of the mushroom Gallette for everyone else. As we sat down to eat, we discussed the book more in depth. Everything tasted great and we had a wonderful time. We received all the recipes in an email after the class so we could make the foods at home. I will definitely be looking at other adult classes here. read more
A cinque stelle! Some Yelp friends booked this for a make your own pasta night, and I had no idea what I was in for. I think this night was run from the former chef from K in College Park and it was an experience I'd definitely go back for. It was BYO Wine so I brought some. I wasn't sure how much to bring, and others brought wine too, but they did open every bottle I brought, which made it tricky to bring home. Basically, if you're going with a group, coordinate appropriately. And bring wine stoppers as the corks and lids disappear. Better yet, just bring a box of wine!!! :) They had all of the ingredients ready for the pesto which we "made". Basically, since everything was there, we tossed them into a food processor and that was the extend of it. But it's amazing what basil, garlic, almonds, cheese and Roma tomatoes make! Don't forget the olive oil. Also, a few people were allergic to nuts, so they were able to accommodate... by keeping them away from me! They showed us how to make the pasta and we made some pasta. 3 parts semolina flour (imported of course) to 1 part water. We mixed and kneaded and then wrapped and rested. After the pasta rested, we rolled them into little worms like an adult play-doh party with wine. We made a LOT of pasta. After making pasta, we went outside to peruse the grounds while the staff transformed the bench areas to a dining experience with plates, cloth napkins and cutlery for all. There was so much food besides the pasta. There was a charcuterie tray with meats and cheeses. There were 3 different salads: the burrata, an arugula, and an amazing panzanella salad. If bread in the salad wasn't enough, there was bread at the table too. They cooked the pasta and tossed in the pesto and brought it out family style like everything else. It was so friggin' good! It's kinda neat to make something like that and being able to eat it fresh! It was easy enough where you could do it at home too. Just when you thought you couldn't fit anything else inside you, they brought desserts. It was a cornucopia of smaller servings of sweets which were all good as well. They had this lemon curd imported from Sicily and even though it was a small sample, it was an amazing bite, especially with the strawberries. I would totally recommend this as well as attend again. Great experience with a great staff. Just be mindful of the amount of wine you bring. The "Just in case" bottle may be opened and may not get touched. read more
2 years ago
I have no words to describe how earthy, warm, and welcoming this place is. And I can't believe it took me so long to find it! I attended a Yelp Event here earlier this year (which was A-MA-ZING) and looked for more events at EEE on their website right after leaving the event. I signed up for a microgreens workshop, which was, again, warm and welcoming (and a great bang for your buck, and clever, and healthy, and and...). Can't wait to try one of their culinary experiences. read more
1 year ago
Lovely garden and well equipped kitchen. Great venue for private cooking events. Parking could be an issue, but our group managed ok. read more
My daughter went on a field trip to EEE and I feel compelled to write a review as a parent and on her behalf. On this trip, she was given a tour of the gardens and taught about the plants that they grow and how they will use them in their cooking. She was on a trip with mixed ages (elementary through middle school aged) and the kids were split into groups that would best suit their age and abilities. She was put in a group making pasta. She has not stopped talking about this trip and gained so much confidence in her ability to cook just from this one experience. We have just purchased the ingredients to make our own gnocchi (hopefully we will have a garden in the future for us to grow some of our own ingredients). I cannot express my appreciation enough for what this organization is doing to help our community. Showing children where food comes from and how to prepare it has lasting impacts on our environment and our health. I would love if all children could get an opportunity to experience what she did! As for the food? My daughter would give it 5 stars. She loved making pasta and pesto from scratch. She was also very excited to try some of the edible flowers in the accompanying salad. I recently learned that adults can also attend and I will be looking into visiting myself! read more
5 years ago
So happy to finally share this incredible experience with you all at the @edibleedexp Titled "La Tavola" Pop up dinner hosted by Chef Kevin Fonzo When I tell you this quite possibly became my absolute favorite best kept secret/ hidden gem in Orlando, it's because it has! Tucked away in College Park is the Emeril Legasse foundation kitchen house. Here the focus is culinary education and inspiration. The on ground gardens are picked daily for their fresh ingredients that they'll use for these classes that they host regularly. However on occasion Chef Kevin fonzo will host these privately seated dinners for up to 16 people. Here this dinner experience will literally transport you to what felt like a quick visit to Italy. Everything is served family style and there is a plethora of food available, I mean I left absolutely stuffed following this dinner. Keep in mind it is also BYOW (or beer) I was in awe of this evening. Everything left me just absolutely taken aback. It was a five course dinner that felt like so much more! The cost is $95 but a portion of the proceeds go back into the school and honestly for the cost the overall experience spoke for itself, it was more then WORTH IT. These aren't hosted regularly so when the chef has a pop up dinner I HIGHLY recommend joining the list ! read more
5 years ago
Edible Education is a phenomenal organization that supports the Culinary Arts and specializes in Gardening and Quality Food and ingredients. I have been to several events at Edible Education. I am truly blown away each time at the quality of events, and the passion that goes behind the scenes. I would highly recommend checking out their website. The events are hosted by top notch quality chefs, so please keep in mind the tickets go quick. Yes I will consistently support Edible Education, and highly encourage you to do the same. read more
I've only had the opportunity to attend a couple of events here, but am very impressed with this organization and the activities they organize, all centered around educating the community about the way our food is grown and prepared! They have a beautiful on-site garden where much of the food used for their events is grown. The most recent event I attended was with guest chef Alexia Gawlak of the local Swine & Sons, and featured creative twists on elevated Southern BBQ classics. The food was fresh and delicious, but it was really the interactions with the local chefs and staff of Edible Education that made this a night to remember! read more
4 years ago
Flew from Seattle for a surprise birthday party! This venue was perfect! How cool teaching stupdents to grow food in the garden and teaching them life skills. There were about 30 guests and the food was amazing. There was no pork in any of the dishes (by request). My only little issue was the seating was in the kitchen (which definitely added to the ambiance) but it was so hot when we first sat down. I am from Seattle so .... But with the ovens going I was a little wilted for wear. read more
