This is an unabashed plug for Saffron Bistro. SB was kind enough to donate a cooking class to Daniel Webster College's scholarship auction last spring. We were the high bidders, and we finally got there today. Owner Ben Mercuri and owner/chef Joe Drift came in on their day off and kept us mesmerized for close to 4 hours with great, hands-on instruction. The four of us were shown the finer points of preparing a table-side caesar salad--delicious. We then spent time in the spotless kitchen, preparing a Berkshire pork chop stuffed with prosciutto and fontina, finished with sauce Robert. We also watched Joe prepare a panko-crusted goat cheese salad with raspberry vinaigrette and sauteed eggplant and zucchini ratatouille. All were superb. Our lunch was finished with a pumpkin cheesecake with caramel drizzles. Possibly the lightest cheesecake I've ever had. BTW, Ben and Joe are the coolest, most generous restaurateurs you will ever meet. Though the room is elegant, they infuse it with a contemporary spirit that is welcoming and fun. Put this place on your dining rotation!