4 - Personable and informative

4 - Very Good

4 - Fun and inviting

4 - Useful, I learned some new skills

5 - Lots of Fun

I loved Chef Brandy, and the class experience.

World cuisines, ingredient lectures, a mini culinary school experience for non-chefs. Even follow-up videos on YouTube and things to follow or practice when home.

I think this place has the potential to be a real five-star getaway, but sadly, there were a bunch of things in need of improvement, service wise. Twice, we tried the Tavern, and both times were left waiting from the door to the service. There was no attention to detail from the missing silverware to the 6 minutes it took to get a condiment so the meal was cold--in a not-busy time. Coffee was out every morning--as I was sitting, I heard a man mention it, and it wasn't resolved all morning. I stood at the desk waiting to be acknolwedged for several minutes until I finally asked for help. These are just a few of the incidents of lack of proactive service I experienced. So, at a culinary resort, we went off site for food, and we did not extend our stay. I have hospitality experience, and my husband is a process/customer service person so we notice these things, but always in the spirit of rooting for improvement, because this place really could be the best of the best in the region with simple attention to detail. Incidentally, we were listening in and having conversations with other guests through our stay, and the comments mirrored ours--excessive wait time for service, food of an unacceptable quality for an institute with this branding. Another thing I loved and would love to see featured is the grounds and the garden--it's tough in this climate, but I loved how Chef said you try to get food locally and how you do try to grow it. I'd love to see that expanded as well. I enjoyed your gardens a lot.