Chef Joni is a pro!! What a wonderful evening…read more From fresh herbs for our ragu from her garden, music reminiscent of Italy and pasta made from scratch - it was a perfect night! And also our latest night out since New Year's #2020. We started off munching on appetizers including rosemary almonds and some delicious cheese and crackers while we made our dishes. The last time I made pasta from scratch was in my seventh grade cooking class during which I was always worried about being late to the next class period since the teacher never left us time to clean up. And I had to bribe my Spanish teacher to not mark me late by giving him my finished product. Needless to say I did not remember anything and this time was a much more pleasant experience. The pasta machine is super cool and I won't share the secret to the best alfredo sauce...you'll just have to take the class and learn it yourself! Then while we let the pasta sit we worked on the ragu. Veggies galore and Joni is great at ensuring everything can be vegetarian and working with your dietary preferences. Joni shared many different techniques and also the science behind the making of the food. For example, reasons that cooking a veggie a certain way provides more flavor. For dessert, tiramisu. Honestly, we were stuffed but always leave room for dessert! Anything you don't eat you can take home! Joni is super organized and was very accommodating of my wild schedule. Her kitchen set up is outstandingly beautiful with high end appliances and also ensuring COVID-safe measures. Plus the candle-lit dinner and recipes to take home are just a few of the wonderful detailed touches. Plus LEFTOVERS FOR DAYS. Like leftovers for a week. Of it all! A great date night in Italy!

I found Chef Joni Sare on Cozymeal and booked her for my team offsite as my 3 other team members…read morefound her Master Italian Classics Cooking Class to be a fun learning experience. Boy were we right. If you don't read my full review, all I can say is that Chef Joni was an EXCELLENT instructor and my team members and I had such a good time. We were smiling ear-to-ear the entire time we were there. Highly recommended from this Yelp reviewer. Detailed review below: Communication (5/5): We used the Cozymeal platform for everything and found their interface amazing. Chef Joni was very pro-active and communicated with me several times before the event date on January 17, 2020. What stood out about this communication was that she really wanted to know us. She asked good questions like "Why did you choose this class?", "What do you hope to learn from it?", "What are your goals?" etc. Really appreciate this since she can cater the class to exactly your needs. She was also very accommodating when I told her that one of our team members was a vegetarian so she made sure she had a vegetarian option on hand during our class. Finally, before the event, she gave us extremely detailed directions to the location of the event (including a picture) and what to expect. Really outstanding communication here. Location (5/5): Her location is in her house located in Sunnyvale near major highways. Lots of street parking once you arrive so no issues on parking. The inside is well decorated and everything seems to be remodeled including her kitchen which was very modern. See pics to get an idea. Food (5/5): The Master Italian Classics Cooking Class contains the following menu: 1.) Antipasti - Cheese, crackers, almonds, pepper jelly to snack on throughout the whole meal while you are there 2.) Handmade Fettuccine Alfredo 3.) Ragu (Mushrooms, many vegetables) - Our protein was lamb for the meat-eaters and tofu for our vegetarian team member. 4.) Tiramisu - for dessert. I don't want to spoil too much of the class but I'll share some of the highlights for me at least. Preparing the Fettuccine Dough from scratch including folding it, kneading it, was a really fun experience. Also running through the dough through the pasta machine to stretch it and finally cut it into actually the noodles was such a cathartic experience. I'm really happy I got to experience that. The Ragu was so delicious and so healthy at the same time as we barely used any vegetable oil and we put in so many vegetables. Finally, the tiramisu making was actually pretty easy but delicious at the same time. Now that I have been through how to make Tiramisu, I am confident I can make it for a party without issue. Also, if you can't finish all the food you make, Chef Joni gives you take-out boxes to bring home so you can enjoy the food again! Our group also had leftover uncooked fettuccine and we got to take that home. Chef Joni (5/5): Last but not least Chef Joni was an excellent instructor. She was so bubbly and easy to talk to and really put the group at ease very quickly. She was masterful on dividing up certain tasks in the kitchen so we can all participate in the cooking journey and made sure we were doing the steps properly. We asked her so many questions during our time in the class and she happily answered every single one of them without being annoyed. It was nice to finish the class with all of us including Chef Joni eating at the table. Chef Joni's passion for cooking really shines through her class and we had a great time! Our team can't wait to come back. Thank you Chef Joni for a great class.

I recently took a group cooking class with the Primal Chef at the Miele studio in Bellevue. It was…read morereally fun! The recipes were super tasty and we created some outstandingly delicious food. I do think some of the recipes could have been vetted for more clarity though, especially as they build off each other. So you made this sauce and then it goes into this other recipe, etc. My only other comment (and why not 5 stars) is that honestly the class felt rather disorganized. We broke up into 3 groups and each made 1/3 of the recipes. I understand you cover more ground that way, but it was also a little disappointing to literally have no clue what the other groups were doing. You had to make time to walk around and ask questions, which I guess is OK but hard to do when you are also supposed to be planning and cooking your designated items for the group. I also felt like there could have been more structure to what each group was doing and more guidance. Although Chef Gil was very helpful, he was only one person. There were a few sous chefs around, but we had to flag them down to ask questions. I think a little more direction, a planned order to make the items and some more organization could have taken this class from great to amazing.

If I could give higher than a five star I would! Coming in to town last minute, unannounced on…read morebusiness and requiring not one, but two private chefs for not just an average day but Fourth of July DAY and NIGHT, Primal Chef completely came through! Fara & Kai showed up professional, prepared and not only cooked amazing meals, but quite literally took great care of our group for the entire day. The food was phenomenal to say the least and my team and I have, without question, saved their contact information for our next trip to Seattle! Thank you Primal Chef for going above and beyond!

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!

TL;dr: fries and pork belly bahn mi are incredibly delicious…read more First, I had their fries because someone else at the brewery where they were parked brought in a big serving to share. It was so good, I went out to order something. At first glance, I though the Bahn Mi looked slightly small, but then I realized it was only in comparison to the ginormous amount of fries that came with it! I feel pretty confident that this is one of the best pork-belly-whatevers that I've put in my mouth. Also, Patrick and Sean are super cool dudes!

I needed some fresh air, some people in my office wear such heavy perfume!!! Ugh!…read more Anyways, it's lunchtime, I don't know what I want to eat, so I just walk down to Westlake Park(plenty of fresh air) and see what's up with the food truck scene. I stopped and checked out their menu and it looked good, so I decided to try their "Portobello Mushroom and Goat Cheese Burger"....it was very good! Wow! Simple yet oh so delicious! I like that the portobello mushroom is the size of the bun so it's mushroom in every bite. Goat cheese pairs well with it and made it real tasty. Not dry, nicely and lightly seasoned just right. Comes with fries or a salad, so fries was the obvious choice. Level up your fries.....GET THE KOREAN STYLE KETCHUP for dipping, it was real good! Smoky, spicy, and it was the business! Fries are not overly salted so I appreciate that. Staff working there was real nice, worked hard to fix up your order, only took them like 5 mins or so, line wasn't too long so that may have been why. Prices are about what food trucks are around town. Glad I stopped by as this food truck just made it on my go-to list.

So fun to have this delicious food made for a huge wedding rehearsal dinner right here on our beach!read more

We had fantastic paella and a great time with Daniel, the Paella King. He is not closed, but I…read morethink there has been some confusion (personnel changes and/or other things). We had two paella, mixta, and black. I loved them both. The squid was soooo tender and flavorful. The black was a beautiful dish. The mixta was full of wonderful ingredients in addition to the flavorful rice - chicken, shrimp, sausage, clams, mussels, artichokes, peas - and all components cooked perfectly. Even the rice had a lovely socarrat. I made the appetizers, salads, and desserts to complete the meal. Focusing on his cooking, Daniel made a fantastic paella and chatted with our guests, answering questions as he went. It was entertaining to watch the cooking, and even more fun to enjoy eating the two paellas. Thanks for giving us the highlight of our party!

Bobby was an essential part of our networking event. The food, the presentation was EXCELLENT!…read moreWhile maintaining impeccable professionalism, he was very approachable and chill. He even shared one of his recipes with the crowd and walked us through a tedious process of preparing one of the dishes that all of us loved so much. You can tell he loves what he does and is very passionate about it. I can't thank him enough.

From the owner: * Private dining accommodations * Weekly/Bi-weekly meal prep…read more * Nutrition for athletes

That honey pie is so good, I dream about it. Great staff who really love the product!read more

The grazing table that Nadia created for our 1920s themed cocktail party was NEXT LEVEL! I was so…read morehappy with how it turned out and our guests were blown away at the presentation and variety of food options. Nadia clearly loves what she does -- and I loved having an impressive food display with zero effort on my part. Can't wait to try her pies next!

The Kitchen is a great concept of introducing and giving up-and-coming chefs an opportunity to…read moreshine in Seattle. Unfortunately, the management and the execution is poor and unprofessional, which gives off a poor and "scammy" vibe. My wife and I made reservations in advance for a special occasion, which was a pretty penny. Nonetheless, given some of the cool reviews on social media paired with the special event, we pulled the trigger and decided to spend our night at the Kitchen. The night went pretty poorly, which made us both frown with disappointment. Despite the chef's genuine attempt to woo us with his food, the management of the night threw our evening off. A red flag appeared when the manager offered wine to pair with our food, stating that they had a professional provide the wine pairing. I was interested and asked for a red. The manager poured the red into a wine glass behind the counter and served it to me. My wife and I were interested about the wine brand, and the manager showed us the wine bottle, clueless about its origins and only stating it was made in California. The wine, kid you not, was Barefoot wine. I used to work at CVS, and Barefoot wine was commonly stocked in store. A large bottle could be bought for about $10. And the manager was serving a glass for way more than that - $14 for a glass of Barefoot wine. We're no wine sommeliers, but we could taste the poor quality of that wine. Red flag #1. After downing the wine, the manager came back to me and insisted I try their mixed blend wine. He came with the bottle (thankfully not Barefoot) and poured it into the same glass that I was drinking from. No new glass, no verbal exchange. I took it as a poorly executed, but friendly gesture for the night - lo and behold, my final bill was charged for 2 glasses of wine that night. Red flag #2. The special event was marred by this experience, and we were still hungry at the end of the night. We had the opportunity to talk with the chef, and it sounded like he was limited with what he had in the back - an electric stove. And with one person serving a group of us, it proved difficult to manage a large serving and quality food in a timely manner. But at the end of the day, it was the cluelessness and lackadaisical effort with the wine. You can go to your local convenience store and get a giant bottle of Barefoot for less than what the Kitchen charges. And with a hefty deposit to pay, you'd think they would offer better options. I hate to say it, but this felt a bit scammy to me. I preach this over and over again, but I need to hammer it home in my own brain that social media is often overhyped and untrustworthy, with the Kitchen being a prime example of it.

My wife and I checked out The Kitchen for her birthday. We booked a night where Chef Marcus was…read morecooking Burmese fusion. Unfortunately, the original booking was the night the bomb cyclone hit Seattle and they had to cancel. We rescheduled for a few weeks later when the same chef & menu were back on. They gave us each a complimentary glass of wine due to the complications. Overall we are giving 4 stars. The Burmese fusion was tasty and the service was good, but for the price it did not quite meet what we had been expecting. We recommend going to check it out, as they have a consistent rotation of chefs and the food was very good. If you want to check out a new cuisine, this could be a fun way to do it.