My mom and I had such a fun time at this class. The teachers were entertaining and enthusiastic about what they were helping us learn to create. Starting off we were able to all make individual tiramisus and then stretch and create our own mozzarella balls (something I probably will never do at home!!!) and from there we were able to work in two pairs we made our own dough. The people we paired up with were great, we each took turns at kneading the dough (and since you do this for such a long time - I was thankful!!!). But everyone of us got to put our dough through the pasta maker and create our own sheets of dough and fill/make our own raviolis. Same for linguini!! While you don’t get hands on with making the Marsala sauce - you do get a demonstration and are taught the steps. But during this time you get as much beer/wine as you’d like and ask away any questions. At the end of it all you enjoy such a nice dinner that you worked for! I would recommend to anybody who wants to learn and doesn’t mind a little bit of a crowd. My one feedback would be - prepared for this class to be 20-25 people, it’s not an intimate group. But you make it what you want and we loved every minute!!!

Chef John and his crew were fun instructors! We made delicious ravioli, fettuccine noodle, chicken Marsala and tiramisu! Food was delicious and even took home leftovers

Fun times had by everyone! Great to do for any occasion. The food was amazing and the staff was attentive and interactive!

This whole experience was great! I had never done a cooking class before and this was definitely a good class to start with. All the staff members were more than welcoming and very willing to answer any questions that came up. Plus the food was amazing! This was great for people of all cooking abilities and I’d love to do it again!

The chef and fellow members of the class were awesome! The chef was extremely knowledgeable, shared great tips, and was extremely inclusive of the entire group. However, during the class there were several shared stations, which meant we did not actually prepare many portions of the meal. In fact, there were times when I had to ask others in the group if I could help or I would not have had an opportunity to make our meal. I would have expected that each pair or group would have been provided their own ingredients to prepare the meal but that was not the case at all. There were several parts of the meal the chef prepared so we were unsure of the recipes, ingredients and amounts used to prepare the meal. This impacted our ability to have a hands on experience, which is why we took the course. There would be no way we could recreate the meal that was made during our course. Additionally, there were no recipes provided during the class and we were told they could be located on the website. After Googling, I was unable to locate the recipes on the course site. I had to email to ask for the recipes. I was provided with the recipes but believe that they should have been provided while at the course or at the very least emailed. If this information had been outlined on the site, it would have helped create a better understanding of what this course would have been like. For the price, no recipes, the lack of ability to recreate the meal, no individual stations, etc. I would say this experience left a great deal to be desired.