We released our October classes yesterday, and it's true. Fall is just around the corner. But don't mourn the end of summer! The seasonal switch brings a whole new crop of produce to play with in the kitchen. Our chefs are ready to introduce you to new dishes for Brussels sprouts, celery root, apples, pumpkin and more.
Here are just a few classes we are looking forward to this fall:
Our Fall Vegetable Harvest is a vegetarian class inspired by the best of the season with dishes like Caramelized Butternut Squash, Kale and Gruyere Cheese Bread Pudding.
Crank up the oven for Home-Style Fall Baking classics such as Chocolate Bread Pudding with Bourbon Caramel Sauce.
The Great Pumpkin features various winter squash dishes full of technique and flavor like Butternut Squash Risotto with Sage.
Get ideas for party season with fun and tasty creations such as Hot Apple Pie Cocktail with Cinnamon-Apple Crostata Topped with Maple Whipped Cream in Fall Cocktails & Appetizers.
Put a twist on the hearty casseroles your mom used to make with new ideas like Shepherd's Pie with Sweet Potatoes in Cozy Casseroles.
Our class calendars are a labor of love for our Curriculum Coordinator & Chef Sara Salzinski. She shares her favorite October creations in her latest blog.
If you want to try a slice of heaven, stop by our store during Apple Fest in Lincoln Square. We'll be selling our Famous Apple Pie by the slice and whole pies in cast iron skillets. It's a day full of fun for the whole family!
Our grilling classes will continue as long as Mother Nature allows. Fall is the perfect time to spend an evening under the stars on our outdoor grilling patio at Lincoln Square. It's cooler, so your beer or wine will be chilled longer!
We are excited to participate in our first Dose Market this month. The shopping experience brings together the best local makers, bakers, chefs, designers and artists in one spot so you can shop quality at once.
Our chef will be demonstrating Knife Skills that will improve your efficiency and shorten your prep time. Stop by our table to learn a few tips.
Cooking with garden-fresh ingredients makes a tremendous difference in the flavor of your food, so we get especially inspired at Chicago Botanic Garden. Our Owner/Chef Shelley Young will demonstrate how to make Roasted Carrot and Chorizo Tacos with Mexican Slaw during The Garden Chef Series.
Have you considered professional culinary school before? Perhaps you just want to be a better home cook. Either way, you'll become powerful in the kitchen with our Culinary Boot Camp.
Our new Cooking Lab series is coming to our Lincoln Square kitchen later this month. The four-week class focuses on the science in cooking so you understand why your food reacts the way it does in the pan, oven or grill. Goodbye to using recipes; hello to cooking with confidence!
We released our October classes yesterday, and it's true. Fall is just around the corner. But don't mourn the end of summer! The seasonal switch brings a whole new crop of produce to play with in the kitchen. Our chefs are ready to introduce you to new dishes for Brussels sprouts, celery root, apples, pumpkin and more. 
See how much fun Apple Fest can be in our 
Have you considered professional culinary school before? Perhaps you just want to be a better home cook. Either way, you'll become powerful in the kitchen with our 
Our new 
