From the east coast and I finally found you! Beautiful selection of fresh and frozen seafood and…read morethe store is clean and well organized. The bairdi crab we chose were x-large if not colossal in size and tasted amazing!!! The service is second to none. Thank you to the entire staff working on Saturday, April 11 around 3pm for a perfect first experience. We WILL be back! Petersen Family Rochester, MN

I feel the freshest seafood you can get in Minneapolis. Staff is always helpful and willing to…read moregive recommendations, without being pushy. Provide helpful hints to finish cleaning the seafood I bought. Also in the past have been willing to cut pockets for stuffing the fish I have bought. My go to place when I need seafood.

You too can go to college is their theme! Sure, they'll welcome you with open arms and then work…read moreevery angle possible to get you money to pursue a worthless degree. Beware!!

Whatever that ketchup is that they use on their ice creem is SUPERP! They should just SELL that!read more

I am continually in awe of how beautiful the Northwinds Lofts building is. This cooking school…read moreinside it is no different. Walking in, there's one space for hands-on cookery and another big room for slightly more polished wine tastings or other foodie events. The space is insanely cool, with exposed brick and beams everywhere and interesting furnishings in the reception-type space. As we arrived, we weren't really greeted, but eventually one of the assistants came through with her Square app so that we could pay for our reasonably priced unlimited wine and sangria. You can also BYOB for a corkage fee. You're definitely gonna want that wine. My friends and I were taking the sauces class, which went over the basics of making a few important French sauces. Each one provides the basis for soups or gravies and whatnot. Their classes change all the time, so keep an eye on the schedule. I have no doubt that the chef/owner Marianne knows her food, but her presentation was all over the place. On the positive side, it was great during the few moments when she was speaking solely about cooking. I liked the glimpses of the Bill Nye-type style that I saw (I love learning about the chemistry of food). However, much of the three-hour class was spent listening uncomfortably as she took us through the twists and turns of her personal and professional life. My favorite things that we made was the bechamel for the croque monsieur and the berry vinaigrette over vanilla custard (YUM). We also did a coconut lime curry (with rainbow rotini?) and a beef bourguignon (nothing special). It was quite disappointing that one of the courses was skipped. It was supposed to be New Zealand mussels with garlic, bacon and beer aioli and that sounded really good. There was never an explanation given and we felt a little short-changed (and hungry... we hustled to the Smack Shack after). Even with the mishaps with the class, I had fun overall (probably the great company of my friends more than anything) and learned a few tricks that night. I see potential in this place, so I sincerely hope that they work out the kinks.

First I would like to thank all the wonderful people that shared in our experience last night at…read moreSaga Hill Cooking Class with Marianne (Chef). This was my first time at Saga Hill and wanted to surprise my girlfriend with a different date other than food at a restaurant and drinks somewhere on a rooftop deck. We both enjoy cooking but have busy schedules like everyone else so decided to give this a go. Although it was a warm day the location (Northwind lofts) in Minneapolis was very unique and the open air feel was comforting. The building seems a bit on the historic side and really has been updated nicely with maintaining the shabby chic look that is inviting and warm. Just an FYI - the building owner has a "DON'T EVEN THINK ABOUT PARKING HERE" sign on the building - it must be where he parks (I laughed out loud when I saw it). When we arrived we were greeted warmly by some of the staff and found most of the other folks that we were joining had already been there for a little while enjoying a glass (or two) of the bottomless glasses to enjoy. The wine selections were nice and paired nicely with our food (Marianne is a sommelier). Once we paid at the door (they take credit cards) we mingled around and took in the group and chatted people up as we introduced ourselves. Marianne takes a different approach to other cooking classes in that we "did" the cooking instead of watching and listening and taking notes. This really gave us the full interactive experience that I was hopeful for. Marianne is a vibrant person that has a great attitude for people to engage with. She walks around checks in and offers tips and answers questions but really let's each group dictate taste of each dish. The class lasts about 2 hours and we stayed and lingered after to chat with Marianne. We really enjoyed ourselves and I highly recommend this to anyone that likes to cook or wants a new experience in the cooking world.

Recently my mom underwent major surgery, and living out of state it's difficult to help in her…read morerecovery. I really wanted to find a meal delivery service for my parents to take some of the burden off my dad, and provide a few great meals for my mom. This search led me to Bonnicelli's Fresh Meal Delivery. Today I finally pulled the trigger and submitted my order and wanted to share my experience. I have a few questions, so I sent my inquiry early and the morning, and almost instantly received an e-mail back from Bonicelli herself. Many times submitting an e-mail just means you are lost in the mix, and I was pleasantly surprised regarding the response and she was willing to work with me for my specific need. She called me during the time frame I had available in the early afternoon and we went through the various options. Bonicelli was very helpful and willing to worked within my requirements. Since they do not currently have e-commerce setup they take your credit card information over the phone, which I appreciated because I could finish the transaction in one call. What I really appreciated was when we ended the call, she make a point of assuring me that she would take good care of my parents with the 3 full meals I ordered. That brought me a peace of mind that someone else cared and was helping look out for them, even if it's just a couple meals. Sometime's it's just the little things in life that make the biggest difference, especially when recovering from a major surgery. I look forward to my parents feedback when they receive their meals on Monday, April 7, 2014. I will post their response to the food. I'm confident it will match the wonderful experience in ordering the meals for them.

This is the way to introduce a business, by having a free tasting at an informal gathering. It was…read moreat 2100 Stevens Ave. across from the Gale Mansion. Lot of historic buildings in that area by a nice park. I started with a very seasonal bibb lettuce pea soup, which is delicious at any temperature. Asian salad was like a garden come to life. Homemade pork buns had a nice sweet/spicy blend of flavors. I loved the fish tacos. This was a great event, and have never been to one quite like it. There are some things that make Laura's service very special. One, she's Italian. She was a personal chef to Mark Dayton before he was Governor. She's very well traveled, and give the impression she can cook anything, and will deliver to a wide range of places. I'm a gourmet cook, and I was very impressed. I love her uniform, black petal pushers, and an airy black chef top, look very comfortable as well as professional. This is a very cool service.

Cute small store packed full of older Bundt cake style pans, kitchen cooking gadgets, and baking…read moreutensils! It really enjoyed browsing the collection of prior season styles. I had a specific pan style in mind that I was not able to find online from Nordic Ware at the time of shopping and was actually able to purchase it at the outlet! If you don't mind looking through inventory while shopping there is a fair amount that are a good price. Even the pans that had deformities were in pretty solid condition. The staff was helpful and provided information regarding best type of care of the pans and how to cook with their cookware. I love that Nordic Ware is an American made brand that makes high quality bakeware. If I am in the area and in need of cook ware I would definitely come again.

If you love baking with Bundt pans like I do, this is absolutely a dream destination. It's a small…read moreshop with a LOT of awesome stuff. I visited in mid-November, so they had autumn and Halloween things on mark-down and quite a few new winter pieces out. The folks who work here are the nicest people and they actually wanted to help me save money---how awesome is that?! I'd found a few pieces I wanted, and one of the ladies who worked there said, "I think we have those in the back," and took me to where they have the yellow tag seconds and clearance items. Here's a helpful hint for if you shop in this area: the uglier pans are apparently the ones for industrial use, meaning they are not pretty on the outside but the interior is triple-coated and will last a lot longer because they are designed for heavy use. Now, with all the goods in this section, you have to look carefully for scratches and dings, but I found things in good condition that were about $20 less than their 'pretty' counterparts across the room. The factory store doesn't sell goods online. They are all about the treasure hunt mentality. I certainly found some treasures!

Way cool cooking school is absolutely spectacular and my expectations were exceeded! I surprised my…read morehusband with a sushi making class and we were greeted by Chef Peter and Chef Danika (I'm not sure on spelling) and they were so kind, knowledgeable, and helpful. They asked each of us why we'd were taking the class and genuinely tried to tailor the experience and instructions to meet as many people's requests and needs as possible which I greatly appreciated. They went above and beyond to make us feel special and took time to answer all of our food and kitchen related questions, even if it didn't relate to sushi. We have tried making sushi at home before but always felt like something was missing or we would struggle with certain aspects of the process. However, many of the people in the course had never made sushi before so this was a great class for beginners of all skill levels! Besides the sushi rice & tempura shrimp tails being pre made and some of the sauce ingredients being pre-portioned out, we made all of the other filling ingredients! We started by learning the best way to julienne a cucumber for sushi rolls & then how to slice up an avocado. Once that was done, we made a marinade for each of our fresh tuna steaks and were able to sear them to our liking! Once all of our ingredients were prepped, we rolled two different sushi rolls, one with shrimp & one with tuna and both were so tasty. What I truly loved was that everyone had their own ingredients to make their own two rolls. This allowed each of us to not only have an abundance of food at the end, but we also got to test our own skills out and learn from hands on experience. I can't wait to bring these new skills to life in my own kitchen. We also got a miso soup at the end which was amazing. This was money well spent and I'm looking forward to more classes in the future!

I discovered Way Cool Cooking School from a holiday baking class. It was a lot of fun there was a…read morelot of space for each group to bake and decorate their cookies. It was very organized and a lot of fun. I would go back for another class experience

If you want to search for a culinary adventure without a large group and basking the glow of…read moreanother country, Bret is your host with the most! I went with Bret and a small group for my 50th birthday in September 2025 to Nice, France. It is still the most memorable trip of my life and for all the right reasons. We enjoyed laid back French breakfasts with the group. Amazing Nicoise style dinners. A tour of Nice. Picturesque drives to vineyards and nearby towns and of course each other's company. If you are a Francophile or budding Francophile (for the France tours) and have a deep curiosity for travel, culture, food and language then consider taking a culinary trip with Bret. It's more curated, he's thoughtful on who he finds to assist with local activities, the restaurant selection is fabulous, and the cost is less than a lot of companies out there. The bonus is that plenty of free so he does not focus on monopolizing your time for tours and restaurant visits. You get to actually explore the you're in or just relax in your hotel or Airbnb. if you were looking for something new to do for a trip, think about Bret next time.

Bret is a very personable chef and fun to work with. Whether you're a beginner or advanced and…read morejust want to learn how to prepare some delicious meals, Bret's Table can help teach you. If you're rather inexperienced like I am, and have no clue what meals to prepare or what dishes to present, you can ask Bret, and he'll come up with a menu. His private classes can range from teaching one special dish or dessert, to teaching you how to make a multi-course dinner. Let him know what you'd like to learn. If you're a beginner, also plan some time for learning cooking techniques and knife skills. What to expect: I booked Bret's Table for a small dinner party themed event, where the guests were invited to help in the preparation of the dishes that would be presented for dinner. Not knowing what to make for the dinner party, I asked Bret to help me come up with dishes to prepare. We came up with a 6 course dinner plan. If you already know what you'd like to learn, you can make that specific request instead. Through emailing, Bret provided me with recipes and the list of ingredients I needed. Because I was a nervous wreck hosting my first ever Dinner Party at my home, Bret was kind enough to show up early to help me get acquainted with some of my kitchenware before the guests arrived. He showed up nicely dressed with his white Chef shirt, apron, and twirly mustache! We designated areas in my kitchen as stations to prepare each different part of the dinner. Starting with appetizers all the way through dessert. Bret was very attentive and helped give directions to each guest. Everyone had a great time learning and cooking together. It's a great way to build friendships! And during the down time, the people who worked on the less demanding dishes drank wine. The dinner itself was amazing! The food tasted great, the company was great, and by the end of the night, we went through 10 bottles of wine. Not bad for an eight person dinner lol! Ok, ok, maybe a bottle was used in the cooking. I highly recommend hiring Bret from Bret's Table. He's very professional and friendly, and did I mention the cool mustache?!! And it speaks for his reputation for the fact that my dinner guests immediately hired him for their own dinner party after meeting him for the first time. It will be a fun experience for all, especially if you are cooking with friends! Also, how amazing is it that you get to work with the chef in your own home? Great fun! Highly recommended!

We had a class with a family group of eight people and thoroughly enjoyed it. We all learned some…read morenew things and had a lot of fun making our meal together. Instructor was not only very talented and informative but also made it fun for us. Highly recommend it.

I just took a macaroons cooking class here last night and it was a BLAST. The teacher was extremely…read moreknowledgeable and he and the assistants were SO MUCH fun. It made the class so relaxed and hilarious - although I'm sure the glass of wine helped, too :) By the end of the class the participants were joking around with each other like good ol' pals. Oh, yeah, and we learned how to make macaroons! And not the gross coconut things you might be thinking of, but the real French delectable cookie treats. I can't wait to take another class here. The only thing I would request of them is to have cameras and a tv or two set up over the teacher's cooking station like at the Kitchen Window classrooms. Although without those cameras it did make the participants get up front and comfy with each other, which isn't the worst thing in the world.

Best pastries in Minnesota, hands down. Black Walnut lives up to the hype every single time…read more It does get very busy and they do sell out, so go early if you have your heart set on something specific. Even when it's packed, service is quick, efficient, and genuinely friendly, which is impressive given the crowds. They have an incredible selection with lots of rotating flavors, so there's always something new to try. Their croissants and Kouign Amann are absolute standouts. Flaky, buttery, and perfectly executed. The lattes are also delicious and pair perfectly with the pastries. They offer pre packed goodies as well, which are great for grab and go treats or bringing something home. The space itself is bright and welcoming with large windows and natural light, multiple seating options, and a small outdoor seating area when the weather is nice. If you love high quality pastries, Black Walnut is a must. Worth the wait and worth the early alarm.

It's been a long time since I've been in and the pastries are still great. We came on a Sunday…read morearound 8:30 and it was packed inside but no line to order. The space is about the same and they packed a bunch of tables inside so it is kind of stuffy but that's MN winter life. We got the raspberry passionfruit kouign amann, raspberry cardamom frangipane bostock, almond croissant, banana chocolate croissant and the bear claw. Also ordered a cappuccino, latte, cortado and black coffee to drink. Drinks came out pretty fast and were decent but nothing to write home about. The pastries were delish. The croissants were super hefty in size and very filled which was nice and definitely worth the price. My kouign amann in comparison was really small and at almost the same price I would say was a kinda overpriced. But they texture was light and crunchy and I really enjoyed the jam inside. Bostock was dense in a good way with a layer of jam and then frangipane. You could really taste the cardamom too. Bear claw was croissant that they filled with almond, raspberry and cream cheese. Flavors were also good in that.