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Tips

250

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Robert L.
Verified
Report | 3 months ago
The flavor exchange was great!! The ladies were super sweet and the food was delicious! I can't wait to go back!
Erin M.
Verified
Report | 4 months ago
A fabulous night with friends! Great experience and delicious food!
Page P.
Verified
Report | 7 months ago
Our group had a great time at The Flavor Exchange!
Jennifer G.
Verified
Report | 7 months ago
Bring an apron (just like they tell you to), have a good snack if you do the 630 class because you won't eat until about 8:15 (of course that's only if you're an early dinner eater) but don't eat right before you go - you will end up with a big meal when you're finished.
Mary C.
Verified
Report | 10 months ago
Lovely relaxing evening and met some interesting people. We'll be making pasta using the techniques we learned from chef Maria.
Sharon R.
Verified
Report | a year ago
Great class. They should pass out a calendar of upcoming classes, though, as we definitely would like to go back.
Teressa T.
Verified
Report | a year ago
Bring an apron, a drink, and your appetite. Donna (the owner) and Chef Maria (the teacher) are awesome and will make sure you have a great time.
Ginny D.
Verified
Report | 2 years ago
What a fun class! I can't wait to go again!
Susan R.
Verified
Report | 2 years ago
Really enjoyed the pasta making class.
Claudia C.
Verified
Report | 2 years ago
Great cooking n food
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From Our Editors

At The Flavor Exchange bottles of olive oil dot marble countertops, peek out of rough-hewn wicker baskets, and run along the length of walls lined with pantry shelves and curio cabinets. The polished metal gleam of the lids sealing jars of preserves or spices cast a dappled glow on olive-green walls. Though the ample selection may overwhelm some gourmands, the shop’s EVOO experts curate the experience, guiding customers from decanter to decanter, chatting about winsome flavor combinations, and treating palates to tastes of organic herb-infused balsamic vinegars. Additionally, the staff leads occasional cooking classes, giving budding chefs a chance to experiment with olive-oil-infused entrees and add a few unique recipes to their repertoire without having to infiltrate Betty Crocker's research and development fortress.

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