I learned how to make whole grain sourdough bread on Roe's on-line class. It was so great because I…read morecan keep going back to the video in case I forget something. My bread is made with hard white wheat and it is so delicious. I'm very thankful for this class as there is too much information out there on the internet highway and I have made so many mistakes in the past and didn't know why.

This class was amazing and taught me so much that I did not previously know about wheat bread!…read moreThink history and science class and then hands on! On arrival the parking is on the surrounding streets and since it was the weekend I found parking easily but I can imagine it's harder during a weekday. The building has a large sign so you know which door to go into for The King's Roost. I am still an amateur at making sourdough with my regular sourdough starter and when I saw this offered through Renaissance club who signed me up I was excited to learn what I'm doing wrong. Well, this class didn't teach me about how to make my current breads better, but instead taught me about the world of wheat that I've never really understood and how to make a good wheat bread which actually seems easier to do than my regular starter bread. If you take the class you'll understand the whole gluten thing and reason for needing to knead more with one versus only gentle folds with the other! I follow a girl on Instagram who used a countertop mill to mill einkorn and I always thought that's too much work and I didn't think it's something I could do. In this class I got to see the countertop mills first hand and how easy they are to use, I got to see the differences between the white or red grains and I got to taste the different bread examples fresh out of the oven! Not only that, but we were all given a portion of wheat starter to take home! I am really excited about this because as I'm getting older, proper nutrition without added chemicals and additives is becoming more important to me. Right now the dough we made in class is sitting in a bowl rising and I am just so excited to put it in the oven later and see how my very first wheat bread will come out! I'm also converted and probably will be getting my own countertop mill soon!

Whenever I see Todo Verde at any art show or craft show, I make sure to place an order. Todo Verde…read moreserves some of the most delicious vegan dishes that truly leaves you craving for their jackfruit or black bean tacos or their delicious agua frescas. Not only is it delicious but it is also beautifully plated, focusing more on whole foods and seasoning than processed foods that look like a meat protein. During a recent visit to the Ford Theatres, the little shop serves up some of Todo Verde dishes from plant based mac and cheese and salads. If you ever see Todo Verde pop up any where, please give them a try.

I love Sundays because It's my day to venture out and try new places. Living in the LA area is a…read morehuge advantage when you are plant based because we have so many options available to us now. In my search of "Vegan" options near the DTLA area, Todo Verde popped up. I quickly opened up my Instagram to verify this place, as we all do in this day and age. The pictures looked amazing. Buuuuut we all know pictures can be deceiving, especially on these social media platforms. Nevertheless, I decided to head over and check it out for myself. My girlfriend is not plant based but I will say the pictures on Instagram and even those on yelp swayed her in the direction of keeping an open mind and trying it out. I was pleasantly surprised that the address led us to The Smorgasborg in DTLA. I have been wanting to come to this place for years and for some reason or another I opt out of going. Today it was fate, I would be able to treat myself not only to tacos but to a nice dessert as well. First on my list would still be Todo Verde. Another win for me was when i walked up to the booth and seen a 40% off discount simply for using Apple Pay! SCORE! (Unfortunately this is not every weekend). We ordered the Taco Trio plate which offered one Pipian Rojo, one Pipian Verde and one Mole taco. We added one of the Mushrooms tacos to make the sampler complete. Ceviche is my girlfriends weakness so the Palmitas Ceviche was an non negotiable. All the tacos were good but the Pipian Verde was definitely the favorite for us. Ceviche was fresh and zesty just like i like. My girlfriend was impressed and is slowly transitioning to join me on my plant based lifestyle.

I attended a party Saturday night and was so impressed with this catering company! Everything from…read morethe appetizers to the dessert was outstanding. I thoroughly enjoyed the food and the presentation. I did have the opportunity to speak with Elisabetta who owns the company. She was lovely ,and so joyful as she spoke about her company. I highly recommend hiring Think Italian! Events for your next party.

If I could give Elisabetta 6 stars I would. Our wedding food catering search was very short lived…read more We had our first wedding food tasting with Think Italian Events! and that was the first and last food tasting we had. Immediately after meeting her for our wedding food tasting, she won us over with her traditional home cooked Italian and her kind/motherly personality. She made our food tasting experience so easy; she never once pushed us or put any pressure on us (like most wedding vendors). Once we quickly finalized them to cater our wedding, she was an absolute pleasure to work with; she is organized, responsive, attentive, detail oriented and so incredibly sweet. She is very good about knowing your likes and dislikes and makes sure that you are 100% happy with your decision. We chose her, not only for her sweet demeanor, but her Italian food is top notch authentic ITALIAN. True Italian that tastes like a home cooked meal, which is hands down one of our favorites. Elisabetta did not make us your typical spaghetti and meatballs, she cooks much more! At the wedding, she served delicious bites for the happy hour portion. For the reception we had Veal Saltimbocca, Roasted Wild Caught Salmon, Eggplant Parmigiana, and so much more. Finally for desserts, we forgoed serving cake and instead had a dessert table serving her homemade desserts - Tiramisu bites, Panna Cotta and more paired with a coffee and tea table. We are so impressed and couldn't have chosen a better caterer for our wedding. The food, service, and everything all around was absolutely amazing. I would recommend Think Italian Events! to anyone who needs catering for any party, event, or wedding. We would even love to have Elisabetta come over and cook a homemade meal! Thank you to Elisabetta and crew - you made our wedding experience more than amazing and memorable. It's been a couple months out and we are still hearing about how delicious the food and dessert was. Now THAT is a compliment :)

This is a training location for baristas who serve Counter Culture Coffee. They have free Friday…read more"tastings" at 10am for the general public (tickets available on Eventbrite albeit they do not actually check your ticket). I have participated twice in the past few months and have found their one hour tastings quite informative and it has renewed my appreciation for coffee. The discussions vary based on the questions that come through so if you're a beginner, or aspiring aficionado, bring your questions! Be aware - it is not hands-on. They serve one of their products (May or may not be available in-store) during the tasting. They do have classes in which you can pay for. Also, others might bring their dogs, so if you have any severe allergies or phobias, please take note of it.

Everyone here is friendly and knowledgeable…read more Coffee is dry flavorful. We attended their class for espresso and loved it. They gave us 6 weeks for free of coffee beans.

I'm originally from Missouri, so being a midwestern girl, my cooking repertoire mostly consisted of…read moremeat and potatoes. When I moved to Los Angeles, I adapted my diet to include healthier and "hippie" items. However, I was never really properly taught how to cook them. Briana has always given me helpful diet advice and tips, but when I took her class, my cooking ability jumped to the next level. Not only did I learn some delicious healthy vegan dishes, but Briana took the time to work with me on the most basic of skills, like how to properly hold a knife and chop correctly. I know it sounds silly that my food preparation abilities were so lacking, but Briana was professional and patient as I caught up. I've carried my newfound skills and healthier food knowledge into my daily cooking. I feel much more informed both in shopping for ingredients as well as preparing dishes. I cannot recommend Briana highly enough. Her knowledge of holistic cooking is exceptional, and her ability to instruct others, even the most inexperienced, is encouraging.

I have known Bri for quite some time and her first concern no matter what she does has been the…read morewell-being and happiness of those around her. Combing that selfless nature with her love for fresh organic food, Bri has provided my wife and I with a wealth of nutritious knowledge and recipes to help us maintain a healthy lifestyle without sacrificing variety, and most importantly, taste. My wife and I love to eat and cook all kinds of foods. We are not vegan or vegetarian, but having healthy and tasty options from those categories have been essential to our active lifestyle. Recently, I have been training for a Muay Thai bout and Bri's recipes were essential for me maintaining my weight class while providing me with the nutrients and energy I needed for intense training. Aside from all of that, Bri is an open, honest, and caring person who will work hard to find the right dietary balance for you. So if you need help getting your diet in order, look no further!

Such fun! Catherine created an enjoyable, educational and hospitable afternoon for us. She is a…read moretalented cook as well as a gifted instructor. Brava!

TAKE THIS CLASS if you are like me - uneasy and unknowledgeable as to how to make a pie, especially…read morethe crust. Catherine has a GREAT personality and in-depth knowledge of the subject on how to make pies - and is able to show you it is NOT hard and NOT complicated. I highly recommend this class!

Attending January 2023…read more ileishome is a much needed flavor in LA's tasting menu sphere. It is indeed in someone's apartment so I did have a little trouble locating it. There are two rooms and they both have communal table to sit at. The groups didn't really interact much when I went though Enjoyed all the flavors and the theatrics. The personal stories added an extra touch to all the food being served. That pepper soup was A++

ILE, "home" in Igbo, is a Nigerian dinner theatre and tasting menu in someone's apartment…read more Nigerian and West African food is not new to me, so my review is based on my familiarity with various regional and tribal dishes that I love - my experience is beyond simply the recent popular fufu and egusi. There are two menus and service times: 1. A four (4) course dinner theatre experience for $120 per person that starts at 5 p.m. and 2. A seven (7) course for $220 that's at 8 p.m. I made my reservation for 2 via Resy for the 8; they ask you to arrive and wait in the lobby, but you aren't greeted and seated in the apartment till 8:30, and don't start eating till 9 - rather annoying of a wait time. My original reservation was for December, however, I didn't get to go until January due to a COVID-19 outbreak amongst the team. I did get an e-mail with a 15% discount for the delay, however, I wish I had remembered to bring that up to the team at ILE when I paid because they didn't take it into account with my final bill. Also, note to everyone, there is a 25% service fee - they do clearly advertise this when you make the reservation. Ultimately, this experience is for extroverts as dinner is at communal tables - I did know that it was a communal experience, but ended up being seated with two rather loud and extroverted couples at a table, which dampened our experience. The dining tables are in two areas - when you walk in through the door, to the right is the open space kitchen-dining area and to the left is the second dining table. This is dinner theatre via storytelling; the chef introduces each dish with music and story of that ties back to the ingredients - really cool concept and I did appreciate the narration style & storyline, however, it was a drag after the second dish. This entire thing could have been a 1.5 hour event, tops; instead, it was ~4 hours long, with each dish being eaten in less than 5-10 minutes - far too much time between the dishes. It's a BYOB establishment with no corkage fee, and they do serve a Nigerian wine for a charge per pour. Zobo (non-alcoholic) is served gratis - you can have as many refills as you want; for those who may not be familiar, zobo is the same as sorrel or jamaica; it wasn't too sweet and perfectly tart-y. Here are the seven dishes we had: 1. Starter bread, hummus, and chutney: The sweetness of the charred bread was quite well-balanced between the creaminess of the hummus and the sweetness of the chutney. Enjoyed this very much. 2. Shrimp salad: Enjoyed the jollof sauce but we only got a medium shrimp and a half; disappointed with that quantity. 3. Goat pepper soup: Pressure cooked goat with pepper soup poured into the plate afterwards. I wish there was more pressure-cooked goat - the quantity was not enough; that's how the pepper soup I've had has been. Enjoyed this very much despite the quantity. The soup was poured out of an IKEA plant watering can - I have the same one. 4. Nigerian snail: A bit overcooked; larger than Vietnamese or French snails, and slightly earthy. 5. Fish, rice, jammy duck egg, corn, and micro greens: I forget what it represented, but for the price of the entire event, there was barely any fish or duck egg; served in a cute pot that reminded me of my childhood serveware. 6. Jollof & beef: The jollof was smokey, but not spicy enough, with ribeye on a separate plate - loved the suya dust. You can add wagyu for another $35 or 75; we opted out to not upgrade - can't remember eating my jollof with wagyu before. Enjoyed this very much. The chef did later let me know as we were leaving that I could've asked for more jollof but were trying to balance quantities; I do appreciate that they wanted to avoid wastage, so don't want to give too much upfront and have it end up in the trash, but would have been nice to know while being served. 7. Oil cake with "custard" with berry coulis: Chef Eros said this a custard, but it really was ice cream in texture and consistency; the presentation reminded us of a wedding table decoration. It was all not too sweet, so that was nice, but too much show. Every other dish was so-so and lacking flavour and/or quantity. Service is pretty good - the chef's brother, Cortez, was our server; very attentive but not hovering. Since this is in a home kitchen, there are 3 folks working constantly in the kitchen, Chef Eros wondering around, and 2 servers-of-sorts; there are only 6 burners. Parking is scarce - you can e-mail ILE and ask them to reserve a guest spot for you for $15, and it will get added to your bill at the end. It might be worth taking an Uber if you prefer. Overall, while it was an interesting experience, it's not for me; the dinner theatre, communal aspect, long wait to eat, small quantities, and the price being far too high aren't it. I'd rather go to Veronica's or my mate's house. It's *perhaps* a good starting point for someone unfamiliar with Nigerian/West African food in an intimate setting.

I like to look for the sales. They have amazing sales. Great place for artists who need last minute…read morematerial.

All Michaels are subpar overpriced stores (even with coupons) but this one is even worse than that…read more Only self check out and the "cashier" had attitude when I needed help using my coupon. Never again.