St. Patrick’s Day Dinner
No corned beef and cabbage for our St. Patrick's Day celebration—we're cooking out of The Ballymaloe Cookbook. If you were allowed only one cookbook, this would have to be it. […]
No corned beef and cabbage for our St. Patrick's Day celebration—we're cooking out of The Ballymaloe Cookbook. If you were allowed only one cookbook, this would have to be it. […]
As we close out this month celebrating the impact of female chefs, we are thrilled to welcome two more remarkable ones to The Book Kitchen: Abra Berens of Granor Farm in Michigan and Halee Wepking of Meadowlark Organics, in nearby Ridgeway. Inspired by Abra’s second cookbook, Grist, as well as the many grains grown at […]
Join Chicago-based comics artist, author, illustrator, and designer Sarah Becan for a fun, hands-on drawing class designed for all skill levels. And, after the class we'll head over to Eliza's […]
Learn the fundamentals of fresh pasta in this hands-on class designed to build confidence and practical skills. You’ll make pasta dough from scratch while learning the role of each ingredient, […]
If you’ve seen The Great British Bake Off, you know all about pâte à choux! Learn the fundamentals of pâte à choux in this hands-on pastry class. Participants will mix, […]
Discover honey fermentation with our very own Keith Burrows. Learn how to transform raw honey into a complex, flavorful condiment bursting with savory, spicy, and sweet flavors. In this demonstration, inspired by Wild Fermentation by Sandor Ellix Katz, Keith will share techniques to cultivate wild yeast, balance flavors, and elevate honey into a gourmet kitchen […]