Spring Menu

Appears in the April 2020 issue.

Ask Aunt V (Naperville)

Spring Soup, Salad and Ravioli
April 23 | 6 to 8 p.m., $75
Don your apron and grab a chef’s knife in preparation for making creamy asparagus soup, spinach ravioli, and artichoke salad in this hands-on class. Vegetarian and gluten free options are available. askauntv.com

College of DuPage (Glen Ellyn)

Fundamentals of Sauce Making
April 19–May 3 | 1 to 4 p.m., $129
Sauces add flavor, color, and taste to many dishes. Learn the basics of sauce pairings from meats to desserts. Participants are guided through demonstration and also work hands-on through varieties of sauce basics. cod.edu

Marcel’s Culinary Experience (Glen Ellyn)

Farm to Fork: Fresh and Seasonal
April 17 | 6:30 to 9 p.m., $90
A chef and assistant will teach the nuances of a lovely spring dinner. On the menu: caramelized shallot and onion dip with young spring vegetables; early tender greens with charred asparagus, hard cooked eggs, and green goddess dressing; espresso-rubbed pork tenderloin with parsley-tarragon chimichurri, greens, and beans with fried bread; and roasted strawberry trifles with butter crunch.

Spring Fresh
April 30 | 6:30 to 9 p.m., $85
This experiential class will cover a spring menu of wild mushroom and pancetta stuffed artichokes, farfalle with spring pea ragu, browned butter scallops, and vanilla bean panna cotta with cherry compote. marcelsculinaryexperience.com

North American Pizza & Culinary Academy (Lisle)

Best of Breakfast Brunch
April 4 | 11 a.m. to 1:30 p.m., $65
Plan and prepare a scrumptious guest-worthy brunch. The menu includes homemade biscuits and gravy, yogurt with mixed fruit and homemade granola, bacon and cheddar scones, and individual vegetable quiches. Your chef instructor will teach the proper techniques to elevate your cooking. pizzaculinaryacademy.com

Nourished Kitchen (Hinsdale)

Buddha Bowls: Power Up With Plant Protein
April 9 | 6 to 8:30 p.m., $75
Power up with grains and beans, and rethink simple meals with our flavorful vegetarian bowls. Learn how simple it is to make these delicious bowls to fuel you throughout the day—it’s an easy way to incorporate more veggies, beans, grains, and nuts and seeds into your diet.

Meatless Meals: Vegetarian Made Delicious
April 15 | 6 to 8:30 p.m., $75
Transform seasonal farm-fresh produce, hearty beans, earthy grains, plus crunchy nuts and seeds into delicious meals packed with protein. This demonstration class will provide you with the knowledge you need to add more vegetables in to your menu. nourished.com

Sur La Table (Naperville)

The Easter Table
April 9 | 6:30 to 9 p.m., $79
In this hands-on class learn techniques that will help you create a festive Easter table. Learn to make an herb pork tenderloin with fruit chutney that accentuates sweet and savory. Assemble a creamy potato leek gratin and finish with a light and airy olive oil cake infused with lemon.

Spring Macarons
April 7 & 26 | 9 a.m. to noon, $69
Master the macaron (shown above) in this in-depth class. Learn how to create the perfect batter, pipe the ideal shape, and create delicious fillings. Et voilà—two macaron flavors later you’ll be a pâtisserie pro. surlatable.com

Photo courtesy Sur la Table