Due to the COVID-19 pandemic, we are currently NOT offering cooking classes for your safety. When it is safe to resume classes, we will post it here. If you have a gift certificate for a cooking class, hang onto it and we will honor it at a future date. Alternately, you can use the certificate toward an overnight stay or dinner at the inn. We apologize for any inconvenience.
Cooking school getaways at our bed and breakfast in Illinois are held by reservation only Sundays through Thursdays for groups of 1-6 people. Classes are hands on and generally take 2-3 hours. Class begins at 3pm unless otherwise specified. Cost is $60 per person plus tax and includes instruction, recipes and the full meal afterward.
Students get to select the menu they would like to prepare from the below options. (Note: Menu is subject to amendment based upon seasonal fresh ingredients.) The class will include instruction on basic skills as well as discussion about spices, pantry, technique and more as applicable.
For more information or to set up a cooking class, contact Chef Monika at 800-537-1304 or you can email her at firstname.lastname@example.org.
Sample Menus include
French-Potato Leek Soup; Mixed Green Salad with Candied Pecans and Home Made Vinaigrette; Filets with Hollandaise Sauce and Herb Roasted Potatoes; Crème Brulee
Moroccan-4 Moroccan Salads (Seasonally Fresh Veggies); Tagine of Chicken with Apricots, Chickpeas and Pistachios; Cinnamon Orange Blossom Crème Brulee
Italian-Sausage-Stuffed Mushrooms; Salad with Balsamic Vinaigrette; Roast Pork Tenderloin with Pesto and Herb-Roasted Potatoes; Ricotta Cheesecake with Macerated Berries
Greek-Spanikopita; Greek Salad; Moussaka; Rizopita (Rice Pudding)
Indian: Cucumber Raita, Tomato Raita, Carrot Raita; Chicken Tikka Masala; Indian-Inspired Rice Pudding
Mexican: Roasted Jalapeno Guacamole; Shrimp with Salsa Verde; Chicken Mole with Rice; Flan
Spanish: Stuffed Tomatoes with Goat Cheese and Tapenade; Roasted Pepper and Tomato Salad; Paella; Flan
Vegan: 4 Moroccan Salads (Seasonally Fresh Vegetables); Eggplant, Tomato and Chickpea Tagine; Moroccan-Spiced Rice Pudding
Breakfast/Brunch: Banana Flax Hotcakes; Mixed Vegetable Frittata; Dried Fruit Scones; Homemade Granola with Honey Orange Blossom Greek Yogurt