In the News
June 4, 2009
By ELIZABETH OWENS-SCHIELE, Contributor
Dining out in the northwest suburbs doesn't necessarily need to be in a restaurant, particularly if you enjoy cooking classes.
For 16 years, Bill Lavery, founder and producer of Cooking with the Best Chefs, hosts cooking classes in the south, north and northwest suburbs that invite foodies and amateurs alike to meet area restaurant chefs, copy their recipes, ask questions and enjoy three courses or more with wine pairings.
"Come hungry and bring a clipboard," Lavery recommends to all students. At a recent class held in the banquet room at Pappadeaux Seafood Kitchen, Arlington Heights, Jared Clarke, sous chef at Cooper's Hawk Winery & Restaurant, 100 W. Higgins Road, Barrington, shared some of his favorite recipes and tricks of the trade with 26 attendees from the city, northwest suburbs and even as far away as Rockford.
The Three-Course Dinner on a Budget, featured a spring green salad with homemade dried cherry vinaigrette, a pan-seared tilapia with homemade apple-rhubarb chutney, a pan-seared pork tenderloin with mustard cream sauce, and sweet potatoes drizzled with wildflower honey.
The Lincoln, Neb., native with a degree in culinology from the University of Nebraska, shared his love of biochemistry and the culinary arts with the crowd who peppered him with questions on everything from how to season a cast iron skillet to where he buys his fresh seafood and meats. Each course was paired with not only a sweet wine from the Cooper's Hawk winery but also by Vintages, a fine wine merchant in Arlington Heights.
"Why would you want things to be healthy?" jokes the chef as he pours 2 cups of heavy whipping cream into his mustard cream sauce for the pork tenderloin, a favorite for the class. After two hours of chatting and tasting, most students left with full tummies and recipes in hand.
A one-year membership to Cooking with the Best Chefs is $15 and includes discounts on all demonstration classes, which typically run $25 to $35 per class. Hands-on classes as well as kids classes are also offered.
A few upcoming classes include:
Tuesday, June 30, 7-9 p.m. Introduction to Baking 101 with Doug Streeb, chef/owner of L&M Bake Shop, Darlington, Wis., featuring recipes for Double Crusted Apple Pie from scratch; Coffee Cake with cream cheese, pecans and gooey icing; Traditional Cheesecake; Cherry Almond Cheesecake; Traditional Chocolate Chip Cookies and Oatmeal Raisin Cookies.
And on Saturday, June 13, Cooking with the Best Chefs take a field trip to Chicago's Lincoln Square to Meet the Butcher, the Baker and the Candlestick Maker, followed by lunch at the Chicago Brauhaus German Restaurant.
For more information, visit www.bestchefs.com <http://www.bestchefs.com/> , or call (630) 359-4600.
By Deb Pankey, Daily Herald Food Editor and Columnist
Exploring Indian cuisine
Personal chef Shoba Havalad will lead a series of three demonstration classes exploring ingredients and techniques of Indian cooking. Each class includes samples and wine pairings provided by Vintages in Arlington Heights.
From 7 to 9 p.m. Tuesday June 16, Havalad will present an overview of foods and prepare a chicken curry. Registration ends June 10. The second class runs 7 to 9 p.m. Tuesday, July 28, and students will learn how to make plain yogurt at home, grilled flat bread and kebabs. From
7 to 9 p.m. on Tuesday, August 25, Havalad will discuss the country's regional cuisine and prepare dishes from some of India's 28 states. Class costs $35 and will be held at Pappadeaux Seafood Kitchen, 798 W. Algonquin Road, Arlington Heights.
The series will conclude with a six-course wine dinner at an area Indian restaurant to be announced. Register at www.Bestchefs.com or (630) 359-4600.