Susan came to our house to give a private cooking class and it was so fun! She made the planning…read morevery easy by answering quickly and working around my requests / allergies. Best of all she was a ton of fun to have lead the family through the class and then cleaned up the kitchen after. Highly recommend!

We were looking for a private chef and were able to find Susan 2 days before our event. She was…read moreable to execute our vision and was extremely kind and patient. Her food is delicious especially her tomato basil crostini. Everyone raved about her chicken meatball. We will book Susan again when we are in the area again.

Spoon and Whisk is an independent store with quality high end kitchen supplies. I came today…read morebecause they offer a Knife Sharpening Service. I have three knives that need sharpening. I have been satisfied with the results in the past. I also checked out the sourdough baking supplies. I purchased a beeswax bag made in Vermont to store a loaf of bread. It keeps it fresh. I am amazed at the large amount of stock in this store ranging from lots of metal cookie cutters to Lodge pans to a large assortment of timers to a variety of baking pans to kitchen utensils. The owner or staff person was very helpful. He was available if needed. You can browse if you like.

Nice &helpful owner,plenty of range to fit any budget &displayed attractively…read more Love food,love gadgets& I go here to find gifts for my foodie friends:).

If I could give this place 10 stars I would! We booked for a team holiday activity and we had so…read moremuch fun. Everybody is a chef here. Even if you don't normally cook, they will teach you. We chose dumplings around the world we made sweet potato pierogies, we made chicken and cheese and mushroom and garlic dumplings. So good! You make your own dough! Theresa was amazing. So friendly and funny. We had a blast. We brought our own chef hats too! Aprons provided. You are going to need one!

My wife and I first attended a Capital Cooks class back in late 2023. It was so casual,…read morecomfortable, and educational that we decided to sign up for another class. Since then, we've learned how to make our own sushi, sour dough, pastries, street foods, pasta, stuffed grape leaves, chocolate mousse, Mexican foods, Mediterranean foods, baklava, paella, and so much more! We rarely eat out anymore since we now know how to confidently make it ourselves, and our own cooking now tastes so much better than at a restaurant. We've even lost weight - bonus! And the tips for where to find ingredients and make our own vanilla extract for just pennies have been amazing! I needed to leave this review because for the second Christmas in a row I've made paella as I was taught at Capital Cooks by Caroline and it turned out so amazingly perfect! The family non-stop kept complimenting how great it tasted, and it got devoured. Thank you, Caroline, for what has become our new Christmas tradition meal, and it's actually fun to cook it! You're amazing. Your husband Paul is awesome! Thank you both for the education you've given my wife and me. We are already signed up for a couple more classes in the coming months!

Chef Gio is running a very professional operation that is informative, enjoyable, and tasty. My…read morewife and I attended a class offering instruction on American Regional Pizza. More specifically, Detroit vs. New Haven pizza. We've had Detroit style pizza prepared by a handful of different local establishments in the area over the last five years with no two being alike. Some we enjoyed more than others. Neither of us has ever experienced New Haven style pizza, but I'm acquainted with a number of friends who seriously rave about New Haven "apizza" and are willing to do a road trip there in order to compare some well known New Haven businesses. This class with chef Gio seemed like the golden opportunity to experience "apizza" without enduring the approximately six-hour roundtrip drive. There were about twenty-three students in this class seated at three long tables capable of holding eight each. Beer and wine are available for purchase. The wine can be purchased by the bottle or glass using wine cards in a self-service dispenser. We were satisfied with the carafes of water that were provided at each table. While sitting at the tables provides a reasonable view of what chef Gio is doing at the chef's table, a large overhead monitor ensures that there is no bad seat in the house. The printed recipes provided are intended for your note taking. They only list the ingredients and not the techniques needed to make your end result. With chef Gio's tips and explanations of how, when, and why certain ingredients are combined, it would have taken a twenty-five page book if a regular recipe were provided. Some hands-on experience is provided to give you a feel for what can not be explained in any other way. An example in our class was oiling the rectangular pan for the Detroit pizza and properly spreading the dough in the pan. I've never worked with dough that felt like this. When the dough was ready we also provided the toppings of cheese, pepperoni, and sauce. The New Haven pizza took less time to make so, while our Detroit pizza was proofing we were eating the "apizza." While it was very tasty, I now know that it is not a style that I'd be willing to drive 160 miles for. It was too thin and crispy for my liking. As for our Detroit pizza, it definitely was delicious but not up to the standard of what I can enjoy from a couple of the local establishments, even though we used quality ingredients. The amount of time and work it would require making it at home vs. having one in thirty minutes is a no brainer. Chef Gio's classes are fun, entertaining, and culinarily enjoyable. The only recommendation I would offer is to bring a cushion for the stool you will be sitting on.

I recently attended a NYC bakery class where we made three different pastry selections: babka,…read moreblack & white cookies and crumb cake. It was a great class and I loved the snacks he provided while we learned. It was slightly hands on which is just how I like it. It wasn't too crowded and the other people at my table were friendly and had taken other classes so let me know what to expect. I'd definitely return as he is passionate about what he teaches.

What a great experience! The food was absolutely delicious and for such an amazing price!!…read more We were impressed with each and every course. The service was wonderful. Our server was a bit nervous but did a fabulous job. She was very attentive. We talked to one of the coordinators after dinner and she showed us around to their other facilities and we were just so impressed. Theme night: Spain App: Tapas plate (fried goat cheese with honey, peppers, crispy potatoes with a yummy sauce, mussels, and an unbelievable rib) Dinner: Steak entree with amazing sauces. Steak with a blue cheese sauce, a green sauce with the tomatoes and a semi spicy/cream sauce with the crispy potatoes. Dessert: My boyfriend and I chose separate desserts. Chocolate and vanilla burnt cheesecake with a chocolate sauce. Dulce de Leche ice cream. The only two things I didn't care much for was the crispy wafer that went with the ice cream (that was just preference) and the peppers in the tapas (because they were just boring ). Ps- bring a wine bottle! They charge a $5 corking fee but it is byob. :)

It was a pleasure to dine at the Casola Dining Room. It's a lovely room with great ambiance with…read morehope in the air. The students are friendly and make more of an effort than some of those who are toiling away in some area restaurants. Having been a student (many moons ago) in the same culinary classes at SCCC, it was wonderful to try their offerings. Tonights menu selections of appetizers, entrees and desserts were from Provence. It started with a choice of Vegetable Soup with Pistou (basil and garlic like pesto without pine nuts), Nicoise Salad or a Provencal Vegetable Tart. I chose the Vegetable Tart. I will tell you that the tart filling of diced vegetables (tomatoes, zucchini and onions) only complimented the delicious flaky and light tart. Kudos! I selected for dinner the trio of lamb chops which also had a medley of diced vegetables. (Other selections available were the Chicken Provencale, Bouillabaisse, and Grilled Ratatouille with Israeli Cous Cous.) Being a fan of both lamb and seafood, the decision of what to have for dinner was difficult. I went with the landlubbers lamb. It was delicious, a wonderful dark pink (not totally rare and cold, but lovely warm and juicy) and tasty chops. Last but not least were 3 choices of desserts: Petite Four Assortment with Raspberry Sorbet, Chocolate Pot de Creme and a Pear Almond Tart. Again, difficult to decide but when with the Chocolate Pot de Creme. Very delicious smooth dark chocolate topped with whipped cream and a lovely decorative chocolate swirl with a small spoon shaped cookie! All in all, a wonderful meal from the future chefs in the industry. My only comment would be the students could have a little more tutoring on proper pronunciations and ingredients of dishes being served.

This class was so much fun. Even though I cook every day, there was a lot to learn. The chef was…read morevery friendly and informative. All of us girls had a lot of fun. The amount of food you got was worth the value. We did the steak date night with a group of girls. Highly recommend to try something new. You will learn new things and get to eat delicious food!

I went there for a steak and crab cakes date night class; there were problems across the board for…read morea $99 entry fee per person. The chef running the class was not personable in the slightest, and basically just kept talking about himself. The actual class mainly consisted of watching said chef do nearly all of the work for each dish. There were 4 parts to the meal: roasted asparagus, crab cakes, steak, and chocolate lava cakes. As the customers, we got to flip the steak over, put the lava cake ingredients into a stand mixer (in addition to separating egg yolks), and shape and pan fry some crab cakes. The reasoning for the main chef doing all of the other work was that we did not have enough time for us to do it, so he had to take over. However, 1 hour into the 2 hour class, the chef told us to take a 15 minute break so we could peruse the store. In other words, the class had a 15 minute ad-break forced into it. If we didn't have enough time to do the cooking ourselves, why was there time for us to just wander the store? Most of the food turned out okay; the crab cakes were good, as were the lava cakes. However, the steak was middling at best, as we were not allowed to cook it to how we wanted to have it (we wanted it on the rare end, it ended up being closer to medium). We didn't get any say in how the asparagus were cooked. Also, there was a house fly constantly present during the class. It landed on the asparagus more than once, and the chef did not acknowledge it or wash the asparagus again before cooking it. We got sent home with recipe cards, which were printouts that you could probably find online. If you want a cooking class, go order somewhere else. Online classes allow you to actually do all the work yourself, rather than having the chef do everything for you. The store itself is fine, though everything is quite pricey,

I'm so glad to have found Jean's Greens again. They have great quality products. One of the items I…read morerecently purchased, All Purpose Salve, worked so quickly on my dermatitis. I received my order 2 days ago and after just the first night my skin felt so much better. Their customer service is also top rate. You have the choice of emailing or calling to ask questions about products. Thank you, Jean's Greens!!

Awesome Shop Great people Large selection of herbs and tinctures and smudge sticks and natural…read moreoils and soaps and plenty of herbal remedies and elixirs!! Plenty to explore!!