Get cookin’ at these upcoming classes:
- Mity Nice Grill, Magnificent Mile, “Summer Cooking,” 6:30 p.m. Tuesday, July 28, $20.
- Le Titi de Paris, Arlington Heights, “Pork Tenderloin: 5 Ways,” 10 a.m. Saturday, Aug. 1;
“Chicken Breasts: 5 Ways,” 10 a.m. Saturday, Aug. 8;
$60 each or $110 for both.
“Cooking with Kids,” 10 a.m., Sunday, Aug. 2, $45, ages 8 and up.
“Knife Skills,” 1 p.m. Sunday, Aug. 9, $78. - Arrowhead Restaurant and Bar, Wheaton, “Burgers, Burgers, Burgers,” 10 a.m. Saturday, Aug. 8, FREE.
- Klay Oven, River North, “Indian Cuisine,” 1 p.m. Saturday, Aug. 9, $30.
- La Madia, River North, “Homemade Mozzarella,” 11 a.m. Saturday, Aug. 15, $30.
- Marche, West Loop, “Art of Grilling,” 11:30 a.m. Saturday, Aug. 15, $25.
- Eivissa, Old Town, “Summer Pintxos,” Saturday, Aug. 22, $25.
Chef John Chiakulas and Pastry Chef Yasmin Gutierrez demo grilled freestone peach salad-field greens with sweet Vidalia onions, roasted pecans, fresh mint, goat cheese and white balsamic peach vinaigrette; pork tenderloin with white peaches-grilled marinated pork tenderloin with gingered white peaches, baby Yukon Gold Potatoes and green beans; and farmer’s market peach cobbler- baked fresh peaches with vanilla crust topping, vanilla bean ice cream.
On Aug. 1, 2 and 8, Susan or Michael Maddox give two-hour demonstrations, with a three-course lunch to follow. Both chefs teach the hands-on Aug. 9 class, followed by a four-course menu.
Chef Alan Pirhofer showcases grilling techniques for stuffed burgers, turkey burgers and “wild” burgers.
Students will watch demos of recipes including sabzi pakauras (vegetable fritters), mango cucumber salad and chicken jal frezi (chicken with vegetables) followed by a three-course lunch.
Chef Jonathan Fox demonstrates Italian cheese-making methods for hand-pulled mozzarella plus summer recipes including tomato mozzarella salad with house-roasted peppers and pizza featuring the mozzarella.
Chef Cory Peterson demos an at-home version of Marche’s signature burger, classic steak frites and cherry-wood-grilled salmon. Pupils will enjoy samplings along with wine.
Chef Dudley Nieto leads a class in the Basque-style nibbles called pintxos, including xangurro en piquillo (crab-stuffed pepper, gazpacho blanco (white gazpacho) and endivias con gambas (endive with garlic shrimp and warm sherry vinaigrette). Students receive samples and sangria.
All classes require reservations.
