Time of year
4PeaceLady wrote a review Nov 2018
Alamo, CA47 contributions15 helpful votes
A friend and I took a hands-on class this past weekend. We are trying to find unique things to do and this fit the bill! The recipes were all printed out and were talked about one by one (with tips thrown in) and then you chose which one you wanted to work on. The ingredients were laid out and each group had a person to guide them through the steps. Questions were welcome. I am not an experienced cook but was completely comfortable in the friendly atmosphere and felt quite accomplished that I helped prepare such a lovely meal. There were solo cooks, couples and small groups of friends. At the end, we all sat down to taste the items and discuss the process. The three hours went by so quickly. Definitely a fun event and someone else cleans up for you!…
Date of experience: November 2018
PastyPerson wrote a review Mar 2018
Sacramento, California161 contributions30 helpful votes
My husband and I attended the French Bistro class. It was fun and delicious. The chef provided some insights into how to prepare 4 delicious dishes.
Date of experience: March 2018
B H wrote a review Nov 2017
Alexandria, Virginia352 contributions95 helpful votes
I hosted a cooking event for 40 people and the place was perfect. The staff are very friendly and coordinated everything perfectly. We had 3 different classes running simultaneously with wine and then a sit-down lunch. Great idea for a group.
Date of experience: November 2017
Jenny F wrote a review May 2017
Atlanta, Georgia67 contributions10 helpful votes
Earlier this month we got married at Ramekins and could not have had a better experience. The team was great to work with and made sure we had everything we needed throughout the weekend!
Date of experience: May 2017
Cosmosticon wrote a review Mar 2017
Merced74 contributions22 helpful votes
I went with a large group, all of whom are tied to food, to Ramekins for a day of foodie fun. Our day began with a demonstration of mozzarella pulling and stuffing. Due to time constraints the staff used pre-purchased curds, but everyone who wanted to experience pulling the cheese was able to do so. It was an informative and fun experience followed by tasting of various fillings such as basil, sun dried tomato, and ricotta. I know, right? Stuffing cheese with cheese. I wouldn't have though of it, but it wasn't bad. We were then divided into groups and my group went to the appetizer station where half of us prepared crab stuffed mini-cream puffs and the other half did an apple/shallot filling in a puff pastry shell topped with brie. In both cases, we did very little actual cooking due to time. The puff pastry, crab salad and empty puffs were already made although they also demonstrated and allowed us to make more puff pastry dough. Both appetizers were delicious; my preference was the crab. We then moved outdoors to the wood fired pizza oven. Once again, the dough was already made, but we got to stretch it and top it. The staff chefs then cooked one pizza for every two participants and answered questions about wood fired cooking. It was fun and informative. Then we ate lunch! Yes, after cheese, appetizers and pizza, they fed us lunch. We had a chopped vegie salad, roasted, herbed chicken breast and mini-chocolate mousse or lemon chiffon for dessert. Everything was delicious and fresh. There was a gardening talk toward the end of lunch which was informative and interesting, although since I garden a lot anyway, I didn't listen to as attentively as I might have otherwise. Our final station of the day was a gnocchi experience. They had prepared a fresh ricotta gnocchi dough. We were able to roll and cut the dough; their chefs cooked it and sauced it with either an arugula pesto or a browned butter sauce. We also had the opportunity to add mushrooms to the dough and to have it cooked and tasted. All of it was great, and I would have told you ahead of time that I am not a gnocchi fan. They changed my mind! Especially the mushroom gnocchi with brown butter. OMG! Died and gone to food heaven. I highly recommend Ramekins, especially for those who might be more comfortable watching and having their questions answered as opposed to cooking from scratch. Everything was well done, the chef's were patient with all questions, and the food was delicious. …
Date of experience: March 2017