This place is amazing! Staff was really nice and friendly.. they were able to help me out with the…read moremenu as far as choosing a meal. The feel of the restaurant was good. But the best thing about this place was the food, it was amazing! I'll be back. I love supporting locally owned establishments! Good job Pepper Mint

Beatrice came to our house last Thursday to prepare dinner for us. We chose the tapas selection…read more We have the space and wanted to watch her cook, possibly picking up some tips, so she prepared everything right there on the spot, no prep work before hand. We drank Champagne and watched her work, French music playing in the background. She is very personable and fun to be around. She is VERY French, only having been in the US for about 4 years. She uses fresh, organic, locally sourced ingredients. The food was simple and elegant without being pretentious. She is very accommodating to food sensitivities and desires. I am a vegetarian, so she didn't include meat in any of the dishes, since ours was a small intimate party. There were many options to choose from. We had; Veggie's veloute (Crème de carotte au gingembre et fromage de chèvre fouetté [Ginger and carrot veloute] - Crème de choux fleur au cumin et fromage de chèvre [cauliflower with cumin and goat cheese]; bruschetta a l'huile d'olive et à l'ail [Garlic bruschetta]; Salade de tomates cerises aux herbes, basilic et vinaigrette à la mangue [Tomato salad with herbs, basil and mango vinegar]; Filament de courgettes grillées au parmesan et a l'huile de truffe [grilled parmesan Zuchinis with Truffle oil]; and Perail fondant sur zeste de vinaigre balsamic [Perail Cheese with a zest of balsamic vinegar]. The presentation was lovely, complete with garnishes and the flavors were great. The meal concluded with a chocolate truffle torte. Beatrice used the items in my kitchen to prepare the meal, but can bring her own if that is what you prefer. She makes your kitchen, her kitchen. She cleans as she goes so there is never an out of control mess in the kitchen and cleans up like she was never there in the first place. She has many ways of handling the "experience". She can come completely prepped and cook at your place or it can even be a cooking class where the prep is interactive, totally your choice. She can choose or recommend wine for you. The options are unlimited. She will work with you to come up with the perfect plan for your event. I highly recommend Beatrice. It was a fun, interesting and very French evening.

Pranee is a master teacher! She made us all comfortable and we had a great time cooking and eating…read morewith six others. It was delightful yummy and we learned a lot about Thai food. Book a class today. It's fun with a significant other, friends, family or work mates.

This is a great class. Pranee is a wonderful host and very generous with her knowledge and…read moreingredients information. The food was delicious, and the cooking space very comfortable and pleasant. Super happy with the experience and would highly recommend!! Definitely looking forward to taking other classes!

Too expensive on most things. But very accommodating in others…read more In Rome "Barbara's House" was an excellent experience booked through Table Less Traveled. It's a must do, Dinner and drinks included.

Much as I'd like to post a positive review, my experience with the Gyoza class was disappointing…read more Although I've been cooking for decades and have attended many cooking schools, the time spent on this class was not worthwhile. I had considerable difficulty understanding the teacher. More surprising, however, was my discovery of a YouTube video that clearly explained all the elements that apparently were covered in the class. That video took only 15 minutes. I will try another and have my fingers crossed.

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!

My son took a single day cooking class over spring break and had an absolute blast! The staff was…read moreso friendly--my son, 4, can sometimes have a hard time separating at drop off, but the staff immediately grabbed his attention and showed him around the kitchen. The class made ice cream but, since he only went the one day, he didn't get to eat it. Well, we stopped by the next day and asked if he could get a scoop. They not only got him a scoop, but they remembered him by name. Highly recommend for a kid who enjoys being in the kitchen.

I DO NOT recommend the summer camp for young kids at this place…read more They left my 3 year old crying hard unattended when I went back early to pick him up. It was heartbroken when I see that. When I complained, the instructor blaming on me for being seen outside by my son. I don't blame them for not having a fun program to engage my kid. The point is, for whatever reason, there's no excuse to leave a 3 year old crying and by himself. This instructor there is just not qualified enough to handle young kids. The program itself is overpriced. They spend 40 minutes letting kids coloring. The 'Lunch' they provided was waffle with syrup. And morning dessert is cinnamon roll. Other days there are brownie, mac n cheese. High carb and sugary food. The space is way too small for young kids to stay for 3 hours inside.

This week I attended my first classes with chef Laurie and I learned so much. The classes are in…read morepreparations to open a tea house at my existing business Apple Country Inn, Wenatchee,Wa. Some of the pastries we created were fruit tarts, chocolate genache filled tarts, maple pastry cream topped with roasted apples. On the savory side were chard, leek and blue cheese hand pies and mini quiches! An excellent start and I can't wait to return. I'm so pleased I have opted to take additional classes that Chef Laurie is teaching in the Edmonds area. Chef Laurie is an great teacher and very knowledgeable in the field as well!

I've always loved baking bread, but it was never consistent from loaf to loaf until I took a break…read morebaking class with Laurie. The hands on instructions and tips she gave me were priceless... and I get more compliments on my homemade bread now than ever before. I highly recommend taking a class with Laurie. She is a patient teacher and gives you the confidence to feel like a pro in the kitchen!

I was very disappointed and shocked for the lack of teaching in my son's cooking camp last summer…read moreat their Redmond Location. . There were so many kids and few teachers! My son didn't learn anything and had very little supervision. Kids with special needs were thrown in the class full of other older students and lacked attention and support. This placed was waayyy overpriced for such a poor run camp. I do not recommend it for kids younger than 8.

Stopped in this weekend and the shop is super cute, love the selection of Meri Meri products. I…read moreordered two cookies and a cake pop from the worker behind the counter who was involved in some other prep while I was browsing. When she got my items she just, grabbed the cookies and my cake pop with her bare hands. Didn't wash between her prep work and grabbing the food. No hand sani. No gloves. No tongs. Not even a spatula (at a culinary school, mind you!). I was too stunned to speak. Ha. I've worked in service and know that chefs often cook without gloves, but homegirl wasn't behind the line--she was handling merchandise, possibly cash, and then my food :( Aside from that, the cookie was a B+. Yes I know, I ate it. While I dislike poor food handling, I hate wasting food even more.

We reached out to Laura for a private chef for our son's wedding dinner. We had a zoom meeting with…read moreLaura to go over some of the details and start a menu, that went very well. Chef Michael then organize the menu with my son and his fiancé. Chef Michael showed up and started his prep, he was very professional and approachable. His organization in the kitchen was amazing. We had 10 adults and three grandchildren at the tables. Chef Michael treated the kids with respect and described each dish as it came out. We had five appetizers, a couple salads, and the main with two sides. Everything was exceptional, we are still talking about it. We will remember this meal forever. Chef Michael packed up leftovers, and clean the kitchen immaculately. We couldn't be any happier with the service and the food that we received. The grandkids favorite course was the grilled octopus, amazing! We would definitely recommend and would do this again in a heartbeat. Thanks to Laura and Chef Michael

Chef Laura catered our small, family-style wedding brunch at a private residence…read more From start to finish the process was easy and efficient. The menu selection/communication beforehand was great and I made last minute changes to plans that were easily accommodated. Setup and cleanup were fully taken care of and it was a seamless process that made my wife and I's wedding that much better. Finally, the food was incredible and there were plenty of leftovers. I'd recommend Honest to Goodness and Chef Laura to anyone.

We had so much fun at the berry foraging experience! The guide, V, and their boss, Angela, made us…read morefeel so welcome like we were hanging out with friends. V was super knowledgeable, very enthusiastic and showed us many spots for foraging huckleberries, native blackberries, and we discovered thimble berries too! It was great to have Angela there too as they were also super friendly and fun, and they took photos and videos for us so we could fully be in the experience. They gave us a delicious little treat that included jam made from foraged huckleberries at the site, mint, goat cheese, and a candied morel on a little crostini! I loved that we were also given information about other berries we could forage on our own and a starter info. guide. I will now be eating berries on hikes that have "drooplets" bc now I know they are all edible in the northwest!

Great mushroom forage 101 for the beginner! Will definitely recommend to friends in the area!read more

My Sister and Brother-in-law first had us over a few years ago to experience Chef David's cooking…read more WOW!! He food is delicious on so many levels. Being a picky eater I was a little hesitant, but I loved every dish!! The combination on flavors are exquisite! Once again David prepared another FABULOUS birthday dinner party. Mmmmm mmmmm, tasty. The thought, love and experience in each of his dishes are on point.

Chef David made our small wedding unforgettable with his unique and delicious cuisine!…read more He was personable and easy to talk to while he was cooking and he was happy to talk with our guests about the food and techniques. He also connected us with an waiter who helped with serving so that we didn't have to do a thing. It really made the evening easy and most of all, really special. Thank you Chef David!