Evening in Italy (Theme)
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Journey past your typical pizza and pasta to an Italy of authentic culinary dishes. Prepare and partake in creating an intriguing Italian menu of Chicken Saltimbocca, Roasted Red Pepper-Basil Sauce, Parmesan Gnocchi, and Polenta with Wild Mushroom Gratin. Our chef will share his study abroad in Florence, Italy experience to give you an Evening in Italy!
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Beginning Cake Decorating (Kids)
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Learn skills of icing cakes and using pastry tubes to decorate cakes creatively. We'll make flowers, leaves, stars, borders, and practice writing with icing. Of course, you'll have to taste test everything!
Students age 11 and up.
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Oktoberfest - Cooking With Beer (Theme)
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Besides enjoying lager as a beverage at your average Oktoberfest, go beyond "beer and brats." This demonstration class features dishes including Beer-Brined Pork Chops with Homemade Chipotle BBQ sauce, Beer-Inspired Coleslaw and - yes - even Chocolate Beer Cake!
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Be Your Own Chef (Kids)
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Journey to several countries and learn how to make some global favorites like baklava and manicotti. Sample a few ethnic foods that may be new to you. You may bring along one or two unusual kitchen tools that you have at home to try to stump your classmates (and teacher!) on what they are used for. It will be a treat to feast on an international menu that you have prepared yourself in a real culinary school kitchen and meet a professional chef. Students age 12 and up. Minimum enrollment in class is 12 students. |
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Oopa! It's Greek Night! (Theme)
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Transport Greektown to the Western Suburbs; there will be no shortage of Mediterranean ingredients such as olives and feta cheese. Menu will include the chef's own favorites - Tzatski dip, Avgolemono soup, and Pastitsio, which is a splendid pasta dish with Bechamel sauce and a hint of nutmeg. This is a great opportunity to enjoy making and eating savory cuisine that is a little off the beaten path.
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Pizza My Way (Kids)
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Make your own personal pizza. Learn basic skills in using a knife, mixing and kneading dough and patting or rolling out pizza dough.
Students age 12 and up.
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Savvy on Seafood (Theme)
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Learn basic skills for selecting and preparing various fish. Enjoy a variety of recipes using various cooking methods: Corn Chowder with Cod, Pistachio-Crusted Salmon, and Halibut "en Papillote" with Zucchini and Pesto.
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Indoor Grilling (Theme)
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Don't leave grilling behind even though summer is over. Enjoy various creative grilling methods including an indoor smoker box! (It's
FANTASTIC!) Menu includes Stovetop Smoked Salmon with Corn & Pepper Succotash, Grilled Shrimp with Mango-Mint Marinade, and Pan-Grilled Pork Tenderloin with Maple-Chili Glaze. Top it off with Grilled Pineapple with Coconut Snowballs.
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Perfect Pastry (Park District Class)
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Homemade pie crust - what's that? Practice mixing and rolling pastry, then make and enjoy pumpkin and apple pie. We'll make a special cinnamon treat with the leftover dough. Students age 11 and up.
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Slice It, Dice It, Chop It Up! (Cooking Party)
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Join Clark Stone of Wustof-Trident to hone your knife skills. In this hands on class, learn how to sharpen cutlery, carve a turkey, chop, mince and dice celery, carrots, onions, and herbs. Each student will receive a Wusthof-Trident paring knife at the end of class.
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Marinades and More (Theme)
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Learn about dishes that can be made ahead and magnificent marinades. Menu includes Skewered Teriyaki Beef, Balsamic Herbed Vegetables, and Potatoes Au Gratin. The pièce de résistance will be Black Bottom Pie for dessert.
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Essential Series: Soups I (Essentials Series)
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Embrace Fall! It's time for the warmth of comforting soups. Learn about broth soups and enjoy a menu of Hearty Chicken Noodle Soup, French Onion Soup with Gruyere Baguette, and Mushroom Beef Barley Soup.
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It's Not Bread, It's Italian! (Theme)
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Wonderful European, hearty breads are the foundations of Italian appetizers and sandwiches. Learn about the differences between Bruschetta , Crostini, and Panini. Menu includes Mushroom Pesto Crostini, Chicken Panini with Goat Cheese-Sundried Tomato Spread, and Pesto Bruschetta with Roasted Red Peppers.
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Yeast Bread You'll Love (Kids)
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Learn how to make and knead yeast bread dough. Shape dough into savory dinner rolls as well as sweet cinnamon rolls. Students age 11 and up.
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Cooking with Wine (Theme)
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Learn about the hidden challenges encountered when incorporating wine into recipes. Discover whether or not alcohol gets cooked out of a dish, what "cook only with wine you would drink" really means and the answers to many more culinary mysteries. Menu includes Coq Au vin (Chicken braised in red wine), Pasta with Sausage, Zucchini, and Peppers, Veal Piccata and Zabaglione (wine flavored foam of eggs and sugar used with desserts).
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Holiday Brunch (Theme)
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Brunch is a great entertaining option at the holidays. Show-stopping delights can be prepared ahead and stored away until party time. Menu includes Icy Peach Smoothies with Cranberries, Crustless Quiche with Tomatoes, Chicken Salad with Almonds on Croissants, and Raspberry Trifle with Orange Cream. Have fun preparing and then feasting on this fabulous fare; then have a ready-to-go menu for your own entertaining repertoire.
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Visions of Sugarplums.... and Gingerbread Houses! (Special Events)
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Nothing is more festive during the holidays than a Gingerbread House! How easy can it be when we supply all the candy, icing, and supplies needed? (and clean up the mess!) Ages 10 and up; or ages 7 - 10 if accompanied by an adult. Each paying student will take home one decorated house.
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