|
 Cooking
classes
Boost your
culinary confidence
At the Rustic Kitchen we host private classes for six to ten students.
Most classes revolve around a dinner party menu of starter, main course
and dessert. Others highlight concepts like fabulous finger food, sumptuous
desserts, and so on. Every menu is customized to use the freshest seasonal
ingredients available.
• Demonstrations. See up close how it’s
done. Janine shows you step by step how to create your dinner
party in no time. Enjoy a full meal with the
class, and bring all the wine you like.
• Hands-on. Dig in and try out your new technique. We’ll
make dinner together, then sit down to enjoy
our masterpieces family style.
• Farmers market tours. Meet the talented producers who grow
the best food in the Midwest, then – ingredients in hand – adjourn
to the Rustic Kitchen to make lunch. Seasonal market options are Chicago’s
Green City Market on Wednesdays or the Lincoln
Park farmers market on Saturdays.
Once you have a group of six to ten people, please give us a call
or e-mail to discuss convenient dates as well as menu options. Prices
begin at $65 per person for a demonstration class, $85 per person for
hands-on.
Check
out our recipes
Seasonal menus
As mentioned, we customize every class menu, but here are ideas to
consider:
Mediterranean-inspired dinner
Caramelized onion tart a la Provence
Israeli couscous with tomatoes, onions and heirloom
beans
Pear rosemary pizza
Springtime dinner
Carrot ginger soup
Asparagus and morel mushroom ragout with orchiette
pasta Poached figs with honey mascarpone
Dinner in France
Caramelized onion tart
Individual potato and carrot gratins
Baby greens with mustard vinaigrette
Pear clafoutis
Savory Supper
Crispy rosemary waffles with garlicky white bean
spread
Polenta with putanesca sauce
Mascarpone fruit tartlets on cornmeal cookie
crusts
Robert Burns Supper
Goat cheese and roasted beet terrine
Wild mushroom shepherd's pie with buttermilk
mashed potato topping
Cranberry brownie tart with vanilla mascarpone
Breakfast bonanza
Gingersnap pancakes with cinnamon yogurt
Scrambled eggs and adobo sauce on chipotle breakfast
patties Chocolate chip nutmeg scones with honey butter
Guy food with a twist
Grown up grilled cheese
Black bean chili with cornmeal crust
Onion rings
Spicy sweet potato “fries”
Fabulous finger food
Chunky tapenade and crème fraiche on potato disks
Rosemary biscuit sandwiches with roasted red
peppers and garlic white bean puree
Caramelized onion jam on endive spears
Crostini with sun-dried tomato and parmesan spread
Mixed grill
Grilled salad with asparagus, radicchio and fingerling
potatoes
Herb crepes filled with grilled portabella mushrooms
and olive butter
Sautéed strawberries with cabernet black pepper syrup
And the
finale . . .
Rhubarb and dried cherry crisp
Medjool dates with honey feta
Walnut cake with ginger butterscotch sauce
Selecting a cheese course
Check out our recipes | 
