Classic Cooking

It was fun, educational, and delicious! A fun Friday night experience. The kitchen was amazing and fully equipped. The hospitality was warm and welcoming.

Had an awesome fun team event here tonight! I have done team cooking events multiple times and this is my favorite so far. They made sure that we had the right level of support and everyone had a blast!The French owner/chef Pascal is obviously very good at what he does but also very funny. He was salty in a funny way when folks asked him questions during the demonstration...I think it's part of the persona and experience. He was actually very nice when we engaged with him 1-1. The food was excellent if I may say so myself.

I came in with a very big group for a team event. After a really long day of nonstop meeting , only a few of us were looking forward to a cooking session but by the end of the evening I feel everyone left happy .When we arrived we were shown our table and offered some beverages. After that the head chef gave an introduction of himself and the team , and we were ushered to two different cooking spaces .The menu as they described was Mediterranean - Tapenade Crostini ,Arugula Salad with Manchego Cheese, Walnuts & Classic Vinaigrette , Grilled Chicken Breast with Sun-Dried Tomato & Caper Salsa ,Lemon Orzo with Asparagus and Fruit Crostata.As Is my favorite I got to work on the dessert and calling it work is a stretch .. the chefs had already prepared the pastry dough and all we had to do was cut the fruit and fill it and bake . She did teach us a cool trick or two but overall it wasn't a very labor intensive session for atleast our group . we were than seated back and were served the dinner we prepared . The chefs came in and checked on us frequently and generously refilled our glasses and plates . The location is gorgeous with the mountains as the backdrop but the décor Inside leaves a lot to be desired. Pretty lack luster imo . The kitchen space was big and could accommodate a lot of people at the same time . Overall , the chefs came across as knowledgeable and approachable and the whole experience was better than we expected .

Thank you for your response. I would have been more than happy to purchase an additional ticket. My husband's ability to join me was a surprise. I was on the waitlist and called each day asking if there had been a cancellation. I assumed you couldn't add an additional ticket because you didn't have additional portions. To be very clear, my husband and I shared a single serving of food and wine. The server was especially kind and helpful. I did know from previously attending other events that you have plenty of chairs. I used one extra fork and one water glass. My statement to Pascal was accurate, that my ability to eat was different. I have a medical condition that prohibits eating more than a few bites of food. I never told Pascal I wasn't going to eat or drink anything. When I attend wine dinners I waste/take home ¾ of the meal. I don't ask for a discount because it's my issue.I was extremely insulted when Pascal accused us of not tipping! How rude and totally inaccurate. Obviously, Pascal only noticed what he described as inappropriate behavior, but he missed my husband putting money in the tip jar up front. My husband did take the remainer of the nuts because he said they were too good to get thrown in the garbage. The way he spoke to us was completely rude and inappropriate. He ruined what had been a very special treat for my friends and I.

A delicious meal and delightful culinary adventure. My experience was nothing short of exceptional. The chefs pamper you with their knowledge, assistance, and grace every step of the way. The food is fantastic, full of complex flavors and you learn the techniques that they use to bring a 3-course meal together. Truly a warm and inviting atmosphere that makes learning and eating alike a marvelous time. Any time spent with Classic Cooking is a wise decision. They offer so many ways to either eat new or old cuisines, or get in the kitchen yourself. A must visit.

Classes are OK--not great. My birthday is in December, so hubby found this school and purchased the Christmas Brunch class for 3. (Hubby, myself, and our adult son.) The food was all good, but wasn't really full of things I needed to learn how to make. As a home cook who watches her fair share of cooking shows, I was unimpressed. Here was the menu:Baked Brioche French Toast with Fresh Berry CompoteHoliday Crab Cakes with Smoked Tomato & Red Pepper SaucePomegranate Arugula SaladFresh Fruit Parfait with Greek Yogurt & Homemade GranolaPumpkin Pecan Muffins with Cardamom Honey ButterThey kind of talked through the menu with the whole class (about 24 people), and then--as some others have mentioned--everyone picked a dish and then worked only on some portion of that one dish. I HATE cilantro, and have no idea why you would put that into a crab cake (love or hate, the amount that they used would mean that you would lose the other, subtle crab flavors), so I worked at that station with about 4 other people, so that I (and another classmate) could get a cilantro-less cake. Son made granola with 2 others, and hubby made muffins with a group. All of the food was good, and everyone got a little bit of everything, there were seconds available on many of the dishes, and nobody left hungry.Here's what I learned: buy lump crab meat from Costco (Phillips brand). If you are going to put goat cheese on a salad, toss the salad with the dressing first, and add the goat cheese on top at the end.And, as the recipes go, they email them out the day before, and don't provide printed copies or anyplace to take notes while you're actually there. (If you do take a class and want to take notes, print at home before you arrive.) The good thing is that this does make it easy to make changes. Like the fact that the "Smoked Tomato and Red Pepper Sauce" didn't actually have red peppers in it... but they did not change the recipe title on the set we were emailed.As a gift, hubby also bought me a knife skills class, as I have expressed an interest to hone (get it !?!) my skills a bit more. This time I used the "Notes" app on my my phone. As with the first class, first they talked through the skills and the menu (stir fried chicken with veggies) with the whole class. Then everyone rotated around each of five stations: onions, carrots, celery, bell pepper, and deboning half a chicken. Everything we cut up was used by the chefs to make "lunch"--which ended up being more of a light snack than a meal. Here's what I learned: the Japanese knives that I own and love so much are the wrong ones to be cutting carrots with (blades are too delicate). Always cut onions in half (top to stem) first. Bell pepper ribs are bitter. To fry chicken breast chunks, dredge in 1 part flour to 2 parts cornstarch (cornstarch adds crispness, but won't brown.) And something they didn't teach, but I did notice: use a piece of rubberized shelf liner under your cutting board to keep it from slipping.While helpful, this just wasn't what I expected. Which kind of cutting board should you use: wood or plastic? Why? (They use plastic.) Nothing about cutting herbs, chiffonading, or rocking a knife to cut. A small demonstration of knife sharpening, with no hands on experience to see if you're doing it correctly. Save your money and watch the 12 minute knife skills video that Epicurious posted to YouTube.

I am planning on taking their six month advanced cooking class starting in July when I retire. I audited one of those classes and last Sunday went to one of their special cooking events, this one featuring a Nicoise Salad and lemon curd puff pastry brunch menu. It was one of the best things I have done in Scottsdale in all the years I've been here! There were two tables prepared for the students/guests, with flowers, no less! Chef Sharon gave us an introductory session where told us all about melons, how to select, cut, and season them, what kind of prosciutto to buy for wrapping the melons later, and of course instructions on how to grill them later in the main kitchen.After that we went into the main teaching kitchen where all four prep tables were ready with all the ingredients necessary to make the brunch. Chef Sharon gave another VERY informative mini-lecture on a whole host of topics like the salmon selection, what salt to use, how to cut shallots, proper onion-cutting technique to avoid tears (and injured fingers!) how to make the vinaigrette, etc.Then everybody chose a table and each team prepared a portion of the breakfast. With guidance from the two other chefs we all helped make what was without a doubt THE BEST BRUNCH OF MY LIFE!!! We made a Nicoise salad for the ages, with simple, yet exquisitely flavored salmon, couscous with vinaigrette, boiled potatoes, fresh tomatoes, green beans, PROPERLY boiled eggs, and WORLD-CLASS lemon curd tarts. They had fresh-squeezed OJ and for those wanting a little something extra, mimosas made with the same OJ.It was a fantastic meal, and I learned more about cooking in those three hours than I have in the past five years. (Granted, I don't watch cooking shows, but still!)I can't recommend these group events enough. You learn a lot, work a little, and take home a recipe that will wow everybody who has the privilege of tasting your new Nicoise salad recipe!!!I'll close by also saying Chef Sharon and the two other chefs were incredible. They really care about their craft and about making sure everybody learns something valuable in the process.

A few years ago I attended Classic Cooking's Practical Series. I wanted to become a better cook (I am definitely an amateur) and that once a week class made such an improvement in my cooking. I realized recently, and thus had to post this review, that all these years later I still am using the training they gave me. I have also attended two of their evening recreational classes with friends and we had a great time. Would highly recommend anyone attend a series or just a recreational class, you will get a lot out of it.

Went with two other couples during COVID 19 restrictions. They did a good job with safety precautions. OK on to the fun stuff. It was a 5 course food and wine pairing dinner. The menu is pre fixed and changes every week. From the Beet Soup appetizer to the Dessert, each course (see pics and I missed the Chicken Marsala in my haste to eat it!!) was paired with an appropriate wine. The chef spoke about each wine, where it was from and why he choose it. All and all a pleasant and tasty experience to share with our friends. Also they do food boxes, serving 4, at a reasonable price for pic up during the week. Get on their mailing list to see what they are serving that day and order by noon!

Excellent Team building activity! Highly recommend! We have been here twice for team building events and had a great time! Everyone came away having learned something new and really enjoyed the whole experience. Food was amazing and staff was super knowledgeable and friendly! 5 Stars all the way!