Back to the Table

My mom, sister and I all took a pizza making class here… they had each already come here and wanted to return and I see why. Instructors took things that seem challenging and make them approachable, the food was delicious, we learned a ton, and we had a fabulous time doing it. We made a great roasted tomato focaccia, pizza with prosciutto, pears, arugula, and goat cheese, piadinis with pesto and salad, and dessert pizza. They were all demonstrating different techniques and absolutely delicious. I can’t wait to take another class here!

My son took a class for high school/​middle school. LOVE it. As great as we hoped it would be. Can’t wait to go back for more.

Like Mary Poppins… practically perfect in every way!

Great place to take a class. My girlfriend and I took a cooking class together and really enjoyed it. We started by preparing the meal under the guidance of a professionally trained chef. And then enjoyed the meal together with the other people attending the class.

Where else can you satisfy the need for a valentines day present, learn a new skill, spend quality time with the better half, and get to eat an amazing meal and wine in one fell swoop? Here! I was running out of ideas for valentines day and thought of doing a cooking class together. We saw a listing for an entire class on cooking INDiAN food. I had always heard how complex and difficult Indian cooking was — but back to the table made it easy. We even toasted and hand ground our own curry spice mix! The class had a mix of novice and experienced cooks with ages ranging from 18 to 60. As soon as we arrived there was a warm Brie and spice appetizer along with hot chai to snack on. Then we all proceeded to make different parts of the meal and do the pieces we were interested in. At the end we all set down to enjoy the best Indian meal I have ever had. And that includes curry houses in London! The tandoori chicken recipe was amazing. The facilities are spotless, new, and commercial grade. Uh oh., those appliances may be what the wife expects next valentines day… Or maybe just another trip back here! Pics posted

I took my first two cooking classes at Back to the Table and absolutely loved them. I took Girls Day Out: Lunch in France and What’s for Dinner, and When is it? both taught by Thama. Thama was awesome and had such an extensive knowledge of the culinary world. I made the garlicky baked chicken with beans and tomatoes and the mini turkey meatloaves with cider sauce and my whole family loved them. The owners, Lisa and Lesile were each at one of the classes and were so friendly and wonderful. I not only had such a great time, but really learned a lot and took back some great new recipes for my family. I highly recommend Back to the Table and will certainly be back to take more classes.

I just took my first class at Back to the Table and my experience was overwhelmingly positive. Judy, the chef for the evening was a joy. She was welcoming, knowledgable, and very positive.
The class started with going over the menu of what we were going to cook that evening. I came to the Sauces and Sauteing class, so for that evening we made:
Pork Tenderloin with Port Wine Reduction
Baked Penne with Creamy Cheese Sauce
Sauteed Fish and Vegetables with Hollandaise Sauce
White Sauce and Cream Sauce
Bananas Foster
We then measured out all the ingredients for the various plates. While prepping the food, Judy taught me a few knifing tricks for how to cut various vegetables. I will definitely use these techniques in my kitchen.
The class was very hands-​on. In addition to us prepping, Judy also had the students do the cooking, while she was close by to assist us. Judy encouraged us to taste the food along the way so our palate become accustomed to the different flavors and whether we could recognize if we needed more seasoning.
After laboring in the kitchen for about 2.5 hours, the food was ready and the students and the chef enjoyed a fine meal together with a nice glass of white wine. I thoroughly enjoyed the fruits of my labor!

I’ve been to two of their classes over the last two months and thoroughly enjoyed them. The space is open and inviting, and Lisa, one of the owners, is just wonderful.
The most recent class I took was the «Swim Meet» class designed to provide you with recipes that can easily be transported to kids sporting events. The class was nice and small (four people) so we moved along pretty quickly. We had:
Watermelon Aguas Frescas
Bacon and cheese scones
Individual Frittatas
Morning Glory Muffins
Granola with yogurt parfaits
I will definitely be using ALL these recipes, especially the frittatas for my kids’ breakfasts!
It’s true that you can scour the internet, peruse ratings and try any and all of these recipes on your own, but it’s nice to have things filtered through and tested for you.
Will be returning next month for another round!

My wife and I participated in the Greek Gathering class at Back to the Table. It was a great experience. The instructors were extremely kind and attentive, and we also had the pleasure of interacting with the owner, who stayed for the entire class.
As a cooking novice who prefers dining out, I appreciated the patient approach taken by the staff throughout the evening. This was particularly helpful during the early part of the class focusing on food prep, where I was taught how to slice/​dice meat & vegetables, mix various ingredients together, and to keep things clean & organized. The lead chef/​instructor was quite skilled, and gave a comprehensive overview of cooking basic yet delicious Mediterranean dishes, including hummus, pita, cucumber and tomato tabouli salad, pomegranate glazed chicken breasts, stuffed grape leaves, and baklava for dessert. I was especially impressed at the lead chef’s ability to teach us the basics while monitoring all of the cooking, which she did masterfully and within a very reasonable time-​frame (if I remember correctly, we were sitting down to eat within less than 2 hours of when class started).
The meal was quite delicious… the chicken breasts were extremely tender, and both the stuffed grape leaves and tabouli salad were excellent side dishes. The pita and hummus was especially tasty; the hummus was at least as flavorful as some of the more expensive Mediterranean restaurants I’ve been to, and the pita was golden brown and baked to perfection. The baklava was a delight and made for an excellent desert. We were also served some very decent white wine that went well with the chicken.
Details clearly matter for Back to the Table. The staff made available some tasty appetizers both before and during the class, as they (correctly) assumed their students for the 6pm class would be famished and unable to focus for long without a quick nibble. The large decanters of iced tea and iced water were also a nice touch. I was also impressed at the diligence of the support staff, who included a kind woman assigned to clear dishes and clean the workstations (extremely fast) and a young man who served as the dishwasher. The kitchen and work stations were spotless from start to finish, and the staff was also quite good at emphasizing the importance of hand-​washing and overall kitchen hygiene. The dining table was beautifully arranged and could easily have accommodated a foreign dignitary. The dinner itself was relaxed and enjoyable, with more than enough food. Overall, a triumph.

I love the school! The instructors are great, they explain step by step and make things so easy to understand. I’m learning so much. I can’t wait for the class each week. Wonderful school!

Last night I took the master sushi workshop. It was great! We learned how to make miso soup, how to make different kinds of sushi and nigiri and how to make the perfect rice for sushi.
This was my second class at Back to the Table. In both cases the staff was very helpful, professional, and fun to work with. Also, I was able to go home and do the recipes at home with ease.

We held our company holiday party at Back to the Table last night. The space is wonderful, the menu was outstanding, and the staff was great.
Literally everyone had a great time cooking and hanging out in the space. Our menu included:
Lobster Risotto
Wild Mushroom Stuffed Beef Tenderloin with Ruby Port Reduction
Roasted New Potatoes with Truffle Oil
Bundled Green Beans
Luxurious Crème Brule
Another bonus: BttT had wine glasses and decanters, so our fabulous wine was well handled.
I highly recommend the space and look forward to cooking more food there in the future!