Ordered sandwiches, cheese board and dessert tray from Gingham Market for a gathering at my home…read more Absolutely delicious. Carefully packaged and labeled- so cute! Highly recommend this place- will frequent again soon!

Absolutely the BEST fresh prepared food in Lakewood! All the…read moresandwiches are fabulous, yummy salads and a "do not miss" is the chocolate pecan cookie!

We took a cooking class here and it was unexpected surprise, in the best way possible. My boyfriend…read moreand I don't love to cook, and we always said if we ever took a cooking class, we wanted it to be something we might actually replicate at home. We chose Loretta Paganini School of Cooking because of Loretta's outstanding culinary reputation, but also because of their wide variety of class offerings. When we saw the breakfast class for crepes, waffles, and pancakes, the choice was easy. This isn't something obscure and is easily replicated at home. The Loretta Paganini School of Cooking is located in a snug and cozy older house. They have a small shop of chef-driven cooking supplies and one main room for cooking classes. The main room is smaller and I imagine can fit 10 people. This was my first cooking class ever and I loved the slanted mirrors on the ceiling to see instructions more clearly. Chef Loretta is SO talented that its probably easy to forget we're just simpletons, but she was able to laugh off the mistakes we made as true beginners. We had no idea what to expect prep wise, but everyone in the class was given different duties for the dish (so you yourself were never making it all). We ate the food as we went along and chatted techniques. Her assistants were great about providing water, coffee and general assistance when Chef was busy helping others. This was a fun experience and we would 100% return!

We took a sparkling holiday brunch cooking class at the Loretta Paganini school of cooking and had…read morea wonderful time. Loretta herself taught the class and gave us a number of tips on how to be successful in the kitchen. The brunch menu featured a variety of different recipes including frittatas, homemade sausage, a potato and sweet potato hash, pancakes with a bourbon syrup, cinnamon buns and much more! It was really a fun activity!! Loretta is so lovely and enthusiastic!

Had a great salmonburger in beautiful open atrium. Friend had great sauteed trout. Huge portion!…read more Brandon, the owner, came by to check on us. Will go back.

It feels like a locals-only sin that it has taken me this long to finally go to Edwins. Despite…read moreknowing about it since I moved back into town 5 years ago, we just never quite got around to actually going. My mom and grandmother were in town for my birthday and it was finally the right opportunity for a celebratory meal at Edwins. We dined in the brasserie, where the menu is classic French bistro cuisine and the service is accurate and attentive. Across our party of four, we sampled from across the menu: the shrimp cocktail, soup du jour (potato leek), and mixed green salad were soon followed by steak frites, roasted salmon, and shrimp scampi. Everything we had was well-executed and flavorful. We followed with dessert, splitting a creme brulee and bananas foster across the table. To accompany the meal, each of us got a glass of wine or cocktail. I was pleased to see the retro revival cocktails - you don't see a Japanese Slipper on too many menus, and I found it well balanced and refreshing. What a wonderful experience, and serving a wonderful mission.

Grazie Mario per un altro pasto fantastico!…read more This is my second time dining in Mario's "Penthouse". This is an open kitchen dining room where Mario hosts a private dining experience. He also offers cooking classes and leads tours to Italy. For our antipasti we enjoyed a cheese board with figs, then some mixed bruschette, and a small plate of grilled sausage and breaded cauliflower. On to our primo: homemade fettuccine in light vodka sauce. For our secondo: my wife had cioppino and I had lamb chops with rosemary and grilled vegetables. For our dolci: fresh fruit and a blueberry mascarpone torta. Mario has no liquor license and so we brought a Prosecco and a bottle of white and also a bottle of red. Like in Italy, we dined for hours and enjoyed the company of our friends and Mario. Grazie mille!

I was introduced to Mario this evening. Superb is not a grand enough word to describe this Chef's…read moreservings. It was one of the top 3 dining experiences this ol' guy has experienced in his lifetime. How can you beat a meal where the 230 grams of porcini mushrooms were flown in this morning? Course after course a home run. Subtle flavors, melded and molded together... what a fascinating meal. Mario's interacting with guests is stellar. You will not be disappointed. Looking forward to returning to this special experience, and taking one of Mario's cooking classes.

I took a pie class. It was very informative and I really enjoyed learning from Annie…read more She did move to Berea now and only teaches. Annie was willing to answer every question and took time to make sure we understood it.

Key Lime Pie! Took a class with Annie today and made my first Key Lime Pie ever. I just cut my…read morefirst piece and it is perfect, so yummy. Master class with small number of students, hands on , yes you will make and take home your own pie. Class atmosphere very casual, warm and welcoming. I highly recommend. Now I need to decide what class to take next. Very convenient location with lots of parking .

We went for a lamb roast and had an amazing time! Yes, a WHOLE lamb on a spit over a wood fire…read morewith a few whole chickens on for extra (hey, there was room on the spit). But thats just where it started. As we worked with guest Chef Mike with the Lamb, Chef Laura and her staff showed up to create an amazing outdoor dining venue. Apps were served to stave off any hunger (awesome whipped feta with dill, a roasted red pepper dip to die for and the most amazing olive tapenade I've ever had made with dried figs!) and then we moved indoors to the cooking class! Laura is a wonderful instructor, helping the guests to create the awesome Mediterranean meal we would enjoy with the roasted lamb and chicken!! We cooked pita (from scratch), made salads, lemon roasted potatoes, tzatziki sauce, and grilled halloumi with honey and fresh thyme. AH MAZ ING! But it wasn't all hard work, Laura and her staff made sure there was time for wine, herb picking, playing the lawn games set up for us, taking a walk on the lovely estate or just hanging out under the ancient apple trees finishing off those amazing apps!! When it came time to sit for dinner, we were greeted with the most amazing dining table, its the table you've seen in a dozen glossy lifestyle magazines over the years, but better all due to Laura's attention to details. From the chilled flip top bottles of water and the fresh flowers, to the candles and subtle details of the fresh botanicals laid on top of the napkins. The floating candles in the trees added an extra special touch of grace to an already amazing venue. She got it right, but that was not surprising once you've met her!! But wait, there is more! Dessert was the most tantalizing Greek yogurt topped with local honey and roasted walnuts and the most delicate lemon rosemary biscuits (cookies for you yanks) were served with delish coffee!! Over all, everyone (22 guests) agreed it was an amazing day at Laurel Run Cooking School. We are so pleased to see that Laura took up the challenge of LRCS when her mentor and mother, Marcia, decided it was time to step back. Laura's years of culinary training, her sense of style, uncompromising dedication to quality and attention to detail will see LRCS continue to be an asset to the region for years to come. We are already looking forward to spending more time with Laura in cooking classes and other special events. Thank you Laura and LRCS for helping us make lasting memories!

I've gone to a number of cooking classes here as a fun night out with my mom. Some classes are all…read morehands-on and some are more cooking demonstrations. They've always been enjoyable and informative. You can sign up for their newsletter through the website and they'll send you a schedule every season of the classes they're offering.

First time @ Gingham Market and their grab & go is incredible! I went around 2pm on a weekday and I…read morewas lucky enough to try their buffalo chicken wrap that I've heard great things about from friends! It was super flavorful with the buff sauce/cucumber mix & good size for a grab & go (saved half for the next day) and also tried their pasta salad which was perfect for a nice summer day! I will be a returning customer!

Super cute and yummy! Mid range price wise. Everything tasted so fresh!! Wish they had more than…read moreoutdoor seating, but still totally works.

My daughter attends Polaris she wanted to show me some of the things that she is making so I…read morestopped in to say hi and of course get some sweets the food they made in culinary class are really good the fruit Danish is my favorite all the other sweets are good also the girls working the counter are nice very polite also and while she gets to hang out with friends she also gets to learn more about culinary so it's a win win right Polaris is a great place to learn and prepare you for the future I would recommend this place

The Polaris restaurant, "Mise en Place" (a French phrase defined by the Culinary Institute of…read moreAmerica as "everything in place"), is open Wednesdays, Thursdays and Fridays during the school year. Mise en Place is operated by the students in the Chef Training program. Went the first time this school year and it exceeded my expectations. Last year had some bad service and not so great food. Decided to try again with a new student year. Sure glad I did! Ordered the salmon meal, $11. Includes a homemade roll, fresh vegetable, rice (I got double veg instead), iced tea, and a chocolate torte for dessert. Salmon had a maple whiskey sauce and it was grilled on a cedar plank - perfectly done.. I could eat it every day, enjoyed it that much. The massive Corned beef Reuben sandwich $8 was made with house cooked corned beef that was not fatty at all. They use a swirl rye bread and don't skimp on kraut or cheese. It came with a huge 1/2 dill pickle and potato salad. Also ordered the white truffle mac n cheese $11 topped with roasted winter vegetables which came with a roll, drink and dessert. Desserts are always a stand out here. Today was an apple struesel ala mode and a rich chocolate raspberry torte. Always save room for dessert - don't miss them! Weekly menu includes soups, sandwiches, salads, entrees and fantastic desserts. Chef O, the instructor for the program, previously worked at the Pomeroy House and you will see some of their recipes included in the menu rotation. For instance, the Pomeroy Salad is a staple. So coming here is a no brainer - get a gourmet meal at a Denny's price :) Notes: The restaurant is operated and staffed with students. Sometimes it can be a bit of a wait to get your meal. Plan accordingly, don't go if you are in a rush. Only open for lunch during the school year. Sometimes it is tough to get a table. Calling ahead for reservation is strongly suggested.. I feel this place is a hidden gem. Where else can you get a full lunch with beverage and dessert for $11? Reservations are highly recommended. Hours: Doors open at noon 440.891.7685 - See more at: http://www.polaris.edu/about/customer-services/#sthash.cySJka2v.dpuf