Now We're Cooking March/April 2010 Culinary Classes and Special Events

Last Updated on Monday, 08 March 2010 17:51

Now We're Cookin'
1601 Payne St. Unit C, Evanston

2010 March and April - Calendar of Culinary Classes and Special Events

Classes are Hands-On, unless otherwise noted. One week advance registration is required. Please visit our website (http://www.nwcookin.com) or call (847) 570-4140 to register.

Back to Better  Basics: Knife Skills

Tues, March 9, 6:30 – 8:30 pm                                                    Price: $45

Menu: Minestrone Soup, Tomato Cucumber Salad

You’ve been asking for more knife skills sessions, so here we are!  We’ll help you get comfortable with your knives, talk about how to care for them, how to cut a wide variety of items from your fridge – and with all your practice cuts, you can stir up a killer Minestrone and an easy Italian vegetable salad.  This session will put you on the road to showing off Iron Chef-like skills at home.

Now We’re Cookin’s North Shore Happy Hour:  Beer Tasting

Thurs, March 11, 6:00 – 8:00 pm                                                 Price: $40

Menu: Chef’s Selection of Cheese-based Appetizers to complement the beers

This light-hearted gathering of friends both old and new is out way of shaking the mid-winter blues.  So join us for a tasting of fun, unusual beers selected by our “beer guy”, enjoy the Chef’s appetizer selection, and relax as the end of the week nears.  No cooking required!   Go home with new friendships and great new connections.
 

Cooking with Lentils

Thurs, March 18, 6:30 – 8:30 pm

Wed, March 24, 6:30 – 8:30 pm                                                  Price: $50

Menu: French Lentils with Spinach, Dahl with Roasted Cauliflower, Spicy Indian Red Dahl

Wander the groceries on Devon Street here in Chicago and you will be introduced to a huge variety of dried lentils and dahls.  Common also in French cuisine, these versatile legumes are an economical source of vegetable protein, complex carbs, dietary fiber and iron – making them an unsurpassed staple for serious vegans and a great option for the rest of us.  We will test three different varieties, learn the basic techniques used to cook them, and serve up the results for a tasting.  If you are new to these dishes, we suspect they will quickly become favorites.
 

Date Night: Mexican Fiesta

Sat, March 20, 6:30- 9:30 pm                                     Price: $100/couple BYO

Menu: Empanadas, Citrus Salad, Latin Flank Steak, Flan

We’re a little early for the big Mexican holidays, but who’s watching?  Date Night parties on here at Now We’re Cookin’.  Come with friends and cook up a storm.  Practice making perfect Empanadas, always a favorite appetizer, then we’ll have the chili out for you to spice up your steak:  since you’re doing your own cooking you can go for it!  Then calm things down with a smooth, cool flan.  Relax around the harvest table and enjoy the evening with your significant other.
 

Cooking for Kids (age 8 – 12)

Sun, March 21, 1:30 – 3:30 pm                                                   Price: $25

Menu:  Homemade Spaghetti, Turkey Meatballs and Marinara Sauce

Mama Mia, we are on a roll!   In the third session of our teen cooking series we will practice our knife skills to make a vegetable infused marinara sauce.  While the sauce simmers, we will use a pasta roller to make fresh pasta.  Topping the plate will be hand-shaped turkey meatballs, and freshly grated Parmesan cheese, of course.  Fresh and healthy never tasted more delicious.  Even if you have not cooked with us before, now is the time to join in the hands on fun!
 

Bread Pudding, Sweet and Savory

Wed, March 17, 6:30 – 8:30 pm

Tues, March 30, 6:30 – 8:30 pm                                                  Price: $50

Menu: Chocolate, Cherry Bread Pudding, Chicken Strata

Aways a favorite here at Now We’re Cookin’, bread pudding is a great way to utilize leftover bread to make delicious dishes that can be served savory or sweet, from breakfast to dessert.   Let Chef Mary give you a crash course on this “easier than it looks” dish.   You can experiment with sweet or savory versions, and discuss with the Chef the many variations you might want to try at home. 
 

Cookbook Series - The Art of Simple Food (by Alice Waters)

Fri, March 26, 7:00- 9:00 pm                                                       Price: $65

Menu: Orange and Olive Salad, Steamed Sole with Buerre Blanc, Braised Artichokes

There are so many great books to sample we hardly know which way to turn, but a wonderful recent publication that we want to dive into is Alice Waters’ The Art of Simple Food.   We’ve selected three representative recipes, and hope you will join us to tease out the secrets of her legendary cuisine.
 

Spring Break Classes for Kids and Young Teens: 

Cooking for Young Teens (age 12 – 16)

Build a Better Sandwich
Monday, March 29, 11:30 – 1:00 pm                                            Price:$25

Menu: Panini, Grilled Vegetables, Ice Cream Sandwiches

In this class we will create layers of flavor to get well beyond a basic grilled cheese sandwich.  We will chop vegetables and make a simple marinade before grilling them on the stove top grill.  These garden favorites will then be among the many choices of filling for our custom Italian sandwiches grilled Panini style.  We will finish with another favorite sandwich….the one filled with ice cream.  Hot and cold, these sandwiches will be a real treat.
 

Cooking for Kids (age 8 – 12)

Build a Better Sandwich
Tuesday, March 30, 11:30 – 1:00                                                 Price: $25

Menu: Panini, Grilled Vegetables, Ice Cream Sandwiches

In this class we will create layers of flavor to get well beyond a basic grilled cheese sandwich.  We will chop vegetables and make a simple marinade before grilling them on the stove top grill.  These garden favorites will then be among the many choices of filling for our custom Italian sandwiches grilled Panini style.  We will finish with another favorite sandwich….the one filled with ice cream.  Hot and cold, these sandwiches will be a real treat.
 

Cooking for Kids (age 8 – 12)

Wed, March 31, 11:30 – 1:00 pm                                                 Price:$25

Menu: Hummus with Baked Pita Chips, Fruit Salsa, Cinnamon-Sugar Tortilla Chips

Sure, microwave popcorn is a snack made with the touch of a finger, but you can do so much more!  In this class, we will spice up your snack time with several treats that are just as simple to prepare.  We will make our own baked pita chips and learn to use a food processor to make homemade hummus.  Then we will practice, practice, practice our knife skills  - this time with fruit - to make a sweet salsa. Cinnamon sugar tortilla chips will be made as the dipper.  At the end, dip in - your fingers will be so proud of what they’ve created!
 

 APRIL Classes

Easter Brunch – Italian Style

Thursday, April 1, 6:30 – 8:30 pm                                           Price: $50

Menu:   Bon Hom (Easter Bread), Frittata of Spring Vegetables, and Pardulas

Having the family in for Easter?  If you are in need of inspiration, join us as Chef Mary leads us through the preparation of traditional Italian Easter dishes that are certain to spark up your holiday. Easter bread is studded with hard boiled eggs for an unusual surprise, while Pardulas  - a ricotta-filled pastry - are prepared to look like the rising sun! A sure way to add a little sunshine to the start of your holiday. 

Cooking for Young Teens

Thursday, April 1, 11:30 – 1:00 pm                                              Price:$25

Menu: Hummus with Baked Pita Chips, Fruit Salsa, Cinnamon-Sugar Tortilla Chips

Sure, microwave popcorn is a snack made with the touch of a finger, but you can do so much more!  In this class, we will spice up your snack time with several treats that are just as simple to prepare.  We will make our own baked pita chips and learn to use a food processor to make homemade hummus.  Then we will practice, practice, practice our knife skills  - this time with fruit  -to make a sweet salsa. Cinnamon sugar tortilla chips will be made as the dipper.  At the end, dip in - your fingers will be so proud of what they’ve created!

The Rise of the Peeps! (Kids 6 – 10)

Saturday, April 3, 1:00 – 3:00 pm                                           Price:  $25

Menu:  Home-made Peeps, Easter Cookies

As all kids know, the favorite easter basket candy of all time is – yes, you guessed it – Peeps!!!!!  Did you know you can make your own?  Come to our kitchen Easter weekend and we’ll show you how. They’re fun – they’re feisty – and rumor has it they last forever!  Pick your color, bake them up and we’ll even have a few “Peep Games”.  While the little chicks are doing their thing, we’ll have Easter cookies for everyone to decorate. So join us for all the fun – the future belongs to Peeps!!!

Fun with Phyllo

Tuesday, April 6, 6:30 - 8:30 pm and

Monday, April 26, 6:30 - 8:30 pm                                            Price: $55

Menu:  Savory Ricotta Tart, Vegetable Strudel, Baklava Bundles

From killer appetizers through show-stopping entrees and tasty desserts, phyllo is a simple yet versatile kitchen tool. In this class our chefs share tips on how to handle the easy-to-tear dough, the best ways to store it, in addition to helping us construct a trio of crowd-pleasing recipes. You don’t have to be Greek to love working with this Mediterranean staple! 

Back to Better  Basics – Lighten Up!

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

Tuesday, April 20, 6:30 - 8:30          pm                                            Price: $45

Menu:  Pound Cake Revisited, Muffins, Cookies

Your grandmother might have used a pound each of butter, flour and eggs for her poundcake, but we believe you can cut the fat and lighten up the cake – updating a classic for today’s cooks.  We’ll use similar techniques to update traditional muffin and cookie recipes as well – and who better to lead us through this exploration than former Executive Pastry Chef Mary McMahon. Come see if you measure up . . . . 

Baking for Kids (ages 8 - 12)                                                        Price: $25

Saturday, April, 10, 10:30 am - 12:30 pm

Menu:  Pizza dough 3 ways, Shortcakes

Pizza, Stromboli, and Calzone make for a kid-friendly trio, so we are giving the dough to our young chefs to see what they make of it.  We predict the flour will be flying!   To top things off, we’ll pat out some Shortcakes – topped with seasonal fruit they make for a sweet conclusion to this baking session.  

Baking for Young Teens (ages 12 - 16)                               Price: $25

Saturday, April 10, 2:00 - 4:30 pm

Menu: Pizza dough 3 ways, Shortcakes

Pizza, Stromboli, and Calzone make for a kid-friendly trio, so we are giving the dough to our young chefs to see what they make of it.  We predict the flour will be flying!   To top things off, we’ll pat out some Shortcakes – topped with seasonal fruit they make for a sweet conclusion to this baking session.  

Earth Day Celebration: Vegetarian Feast                                   Price: $55

Thursday, April 22, 6:30 - 8:30 pm                                                  

Menu: Crostini with Garden Purée, Wild Rice and Mushroom Soup, Rhubarb Crumble  

Help us celebrate Earth Day – and anticipate the opening of the Farmers’ Market season – with this great menu of vegetarian dishes. Spring peas, wild mushrooms, and that great spring treat rhubard make a full market basket and a delectable healthy meal for spring. 

Date Night: “Welcome Spring” Celebration Dinner          Price: $120/couple, BYO

Saturday, April 24, 7:00 - 9:30         pm                                                               

Menu: Asparagus Salad with Citrus Vinaigrette, Poached Pacific Salmon with Seasonal Sauce, Strawberry Shortcakes

Warmer weather brings the smell of fresh-turned earth mingled with hedges of lilacs, causing us to dream of the first local fruit and vegetables.   Asparagus and strawberries are always among the earliest – and paired with poached salmon in a light sauce, you and your partner cook up a timeless meal. Make new friends while you are cooking, then join them around our harvest table to enjoy the fruits of your labors.  (PS - Sign up early for this popular class!)

Cooking with Artichokes

Thursday, April 15, 6:30 - 8:30 pm                                         Price: $60    

Wednesday, April 28, 6:30 - 8:30 pm

Menu: Hot Artichoke Spinach dip, Artichoke Potato Casserole, Baked Stuffed Artichokes

No, artichokes do not all come in jars or cans!  Come learn how to prepare fresh artichokes – turning both hearts and whole globes into simple dishes your whole family will enjoy.  With these wonderful vegetarian recipes you get both delicious and healthy – bon appétit!

Cookbook Series: Martha Stewart’s Hors D’Oeuvres Handbook  

Friday, April 30, 6:30 - 9:00 pm                                                       Price: $55

Menu: Filled Corn Cups, Piped Vegetable Crudités, Seasoned Bread Sticks, Summertime Chartreus

Getting in the mood to entertain now that the weather has warmed up?  If you are, then you don’t want to miss this class.  We dive into Martha’s classic hors d’oeuvres primer to create brilliant appetizers and hors d’oeuvres that will really impress your friends.  Practice your production techniques, learn a few new cooking skills, and you are on your way to catering to a crowd. . . Let the partying begin!!!

About Now We’re Cookin’

Now We’re Cookin’ is a unique culinary center with a state-of-the-art demonstration/ event studio for cooking classes and private events. It hosts a wide variety of corporate and not-for-profit meetings, team-building activities, and private parties – with the dramatic space creating an energizing environment for cooking, learning and celebrating. In addition, the center promotes entrepreneurs by making available rentable commercial kitchen space in which small businesses produce and package their products. For more information about the commercial kitchens and demonstration studio, or to view the class schedule, visit http://www.nwcookin.com. Now We’re Cookin’ is located at 1601 Payne Street in Evanston, IL;
phone (847) 570-4140.