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ALL CLASSES ARE TAUGHT AT:


3300 N. Ashland Ave., Chicago, IL
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(773)244-4200



APRIL 2014


"STRETCHING YOUR CHICKEN DOLLARS"
Cost: $20

Chicken parts are on sale but what do you do with them? Thighs and drumsticks are cheaper than breasts but what do you do with them? A whole chicken is cheaper than the parts but what do you do with all the parts? (Recipes and samples will be provided.)

MENU:
Chicken Fried Rice
Mediterranean Chicken
Baked Italian Chicken
Chicken Stock

Thursday, April 17th, 6:30 - 8:30pm





MAY 2014


"SUFFERING SUCCOTASH"
Cost: $15

Vegetables are the best side dishes and can even be your main course whether you are a vegetarian or not. Learning how to properly preprae them makes all the difference in the world. (Recipes and samples will be provided.)

MENU:
Seasonal Vegetables Found at the Market

Thursday, May 15th, 6:30 - 8:30pm





JUNE 2014


"FEAR NO FISH"
Cost: $30

Why are you afraid to cook fish and seafood? It is so good for you and so easy to prepare. This class will make you wonder why you have kept the water based proteins of the world out of your kitchen. (Recipes and samples will be provided.)

MENU:
Sweet and Sour Shrimp
Scallops with Red Pepper Sauce
Tilapia with Sweet Peppers

Thursday, JUNE 19th, 6:30 - 8:30pm





JULY 2014


"KNIFE SKILLS"
Cost: $40

How long does it take you to prepare a salad or a stir-fry? In this hands-on class you will be given a basket of produce and will proceed to cut, chop, julienne, etc. what is in the basket helping you to become a knife skills pro. Everything you prep is yours to take home to do whatever you wish. Feel free to bring your every day chopping knife or you can use one of ours.


MENU:
Vegetables and fruit

Thursday, July 17th, 6:30 - 8:30pm





AUGUST 2014


"Easy Snacks"
Cost: $10

Snacks are so easy. You open a bag, bottle, jar or box and there you have it. This class will teach you 3 snacks you can easily make at home that are fresh with no added questionable ingredients. No bag clips required! (Recipes and samples will be provided.)

MENU:
Kale Chips
Rosemary Cashews
Spicy Dill Pickles

Thursday, August 21st, 6:30 - 8:30pm





For recipes, book and tool recommendations, and cooking tips visit my blog.


For some ideas of what you can learn, in your home, for classes or parties, click here.



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