Raving Fans Page
Hi Barbara,
I just wanted to thank you for the incredible dinner the other night - meat loaf is one of my favorite things in the world, and that one goes into my Hall of Fame. Thanks for showing me the book as well - I don't always get the opportunity to see the end result of my work.
Stuart
Hi Karen and Barbara!
I wanted to thank all of you for the most fabulous and outstanding meal that I have EVER experienced from a chef and staff. The food was ultimately the most tastiest and delicious tapas/meals I could have dreamed of. My guests (and myself) have been raving about it ever since!!!! I cannot tell you how much we truly appreciate the "in depth" planning and hosting of our small, but grandiose party. You made the night into a truly uplifting, fun and savorous event. Thank you, thank you, thank you. I am telling everyone I know about you and will call you for future parties/events.
I noticed on your web site that you start with private parties of 12, and yet, you accommodated us for only 11. I'd like to make this up to you in any way, possible. Please charge me for the extra plate. My apologies for the error on my behalf.
But ultimately, I want you to know that you made my husband's birthday the most special time for all of us. And even my husband (who's hard to please when it comes to food), was moved beyond tears, due to the fact that he was touched in such a way that only a true male could understand when it comes to food.........you are the best when it comes to an all around combination of food, service and entertaining. We appreciate you so very much.
I'll see you at the Whim and in future cooking classes, very soon.
With gratitude and kindness,
Christy Pappas
Dear Barbara,
I was in your recent Moroccan cooking class and had the best time. Beyond the experience of making something I would have assumed was totally out of my league, I learned not to be afraid of sharp knives. That in itself was
an incredible lesson. It totally made sense to me why good cooks cut,
instead of toss in the food processor, for onions. Anyway, I wanted you to
know how much I enjoyed your class and am feeling confident enough to want to try some of what we made that evening. I may not have a tagine or
pressure cooker, but I'm willing to bribe my nephew and his wife to make
the filo pot pie, if I make the eggplant appetizer.
Thank you again for a wonderful experience, and for having the patience to let me try things for myself. You wouldn't believe how many people can't stand to see me take things slow, and to be honest, slow is my top speed.
Thanks for your time and patience.
Lori Floto
Barbara, We SO enjoyed our delicious lunch at Back of the House today ... the food was wonderful the ladies charming and the fun decor
plus atmosphere the best!
We were the mother and daughter with Grandchildren that you made feel so welcomed.
If you ever give recipes away I would love the desert bar that we devoured today ... it was delicious!!!
I am so happy and proud to be living in Reno ( just a year now) when we have such wonderful businesses and people like you to meet.
Thank You Again,
Marsha Allen
Hi --
I've only been to Back of the House once but that was enough to know I really like your vidalia onion and peppercorn salad dressing. I live in Tonopah and would like to know if I can buy that dressing on line. If not, that's okay. I'll stop by the next time I come to Reno but I'm not happy with the fact that I'll run out before then. Your restaurant is very unique. I'm glad my cousin suggested that we eat there. The food was great!
Thank you,
DanRa Boscovich
Barbara,
I just wanted to say thank you again for a wonderful evening. I posted my thoughts regarding the experience on momslikeme.com and would like to share them with you.
“Thank you to momlikeme.com and Barbara Mills, chef and owner, of the Back of the House Cooking School for a fabulous evening of Heart Healthy cooking, friends, and laughs!! This was my first experience at the school and I highly recommend dining there for lunch and/or taking a class. Taking a class would be a perfect date night, family night (with older kids), or girl's night out!
From the moment I walked in the door, I felt welcomed and as part of the family. Barbara runs a very clean, artistic, and inviting home. Her personality mirrors the home as she is very receptive to her clients and teaches the course with energy, wisdom, and an enthusiasm that is rare. Her staff is just as warm and catering.
I can not share enough good thoughts about this place as the overall experience was well beyond my expectations. Check out their website atwww.BackoftheHouseCooks.com. You will not be disappointed. “
Again, thank you for opening your doors. I will see you soon!
Katina Silver
Barbara--
John’s party was a smashing success --
Every one of our friends has complimented us on the wonderful venue and the terrific food --
Thanks for making the evening so special.
You have an AMAZING team.
Kathleen
Bravissimo to you and your wonderful team. The food was over the top. You all worked your #!%# off. Then to top it off with lasagna, soup and salad for us was amazing.
Brooks and I have counted and recounted the list of attendees. There was a fair amount that paid and did not make it and then their were those that just came to the door and paid. The total attendees came to 185. Which was just slightly over last years 174.
Diane
Barb:
Just a note to let you know that I thoroughly enjoyed myself at your class last night. I never expected to have that much fun. Your enthusiasm for the art and your support of the community is inspiring. Thank you so much for a wonderful evening. I would also like to have the recipes emailed to me (the cioppino, rizzoto cakes and truffle) and you had also mentioned that we could request others that we heard about last night like the creamed corn. Thank you again and I definitely will see you in the future!!!
Jennifer Figueroa
Barbara,
We had a great time last night. We have had reports from true southerners that the fried chicken was the best Eric Pulver ever had. I personally loved the green beans and the bacon biscuit. The mashed potatoes rocked. The pumpkin cheesecake was off the hook (great crust). Beth and are diving in to the black eyed peas for breakfast this am. So, thanks again, we look forward to coming in again as a group.
Have a great weekend and thanks again to you and your team.
Thanks,
Steve White/Beth Luna and the rest of the southerners (the west coasters and yankees)