Cooking Demo: Canal House Cooking, Vol. 1

Cooking Demo: Canal House Cooking, Vol. 1

Summer!

Canal House Cooking, Vol. 1 is a collection of favorite summer recipes—home cooking by home cooks for home cooks. With a  few exceptions, the authors use ingredients that are readily available and found in most towns throughout the United States. All the recipes are easy to prepare (some of them a bit more involved), all completely doable for the novice and experienced cook alike. We want to share with you as fellow cooks, our love of food and all its rituals. The everyday practice of simple cooking and the enjoyment of eating are two of the greatest pleasures in life.    

$20/person
Call the store to say you can come, (630) 765-7455! We have a few spots left.

Book Launch A Grandfather's Lessons

Book Launch A Grandfather's Lessons

Jacques Pépin is one of the nation’s most famous cooking teachers, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs. 

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Curly hot dogs, spinach with croutons, sushi salmon cakes, skillet bread and homemade butter, raspberry cake: These recipes will become irresistible new classics for kids. Along the way, Jacques imparts lessons in kitchen etiquette, from how to set a table to how to fold a napkin properly—even how to load a dishwasher. And perhaps the most important lesson of all: that the best meals are the ones shared at home with family.

Book Launch with tastings!
Receive 10% off purchase of
“Grandfather’s Lessons”  Call the store to say you can come!

Cooking Demo: A Grandfather's Lessons

Cooking Demo: A Grandfather's Lessons

Friday, September 22, 1:00 to 2:00 p.m.

PPB folks have proven themselves to be Jacques Pepin super-fans, and no wonder—he is the winner of sixteen James Beard Awards, author of twenty-nine cookbooks, and star of twelve acclaimed PBS cooking series, including “Cooking With Claudine” wherein he introduced audiences to his clumsy in the kitchen, but delightful daughter.  

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NOW, in his new cookbook, we meet his twelve-year-old granddaughter Shorey (Claudine’s child), in “A Grandfather’s Lessons.”  You know Jacques - he is all about simple yet elegant.  In this new cookbook he emphasizes that to make great food with and for your kids and grands, it simply MUST include fun.  Yes, he encourages kid-friendly American dishes, such as English-muffin pizzas, but he can’t help himself from introducing (showcasing?) knife skills and sautéing and even combining sausages, potatoes, onions, and mushrooms cooked en papillote (for children that means in a parchment paper “tent’).  Because he is indeed a grandpa, he can’t resist gentle nudges towards proper napkin folding, table setting, and even dishwasher-loading.  Keeping kids at the table, and attracting them to the kitchen cooktop too, is a lovely connection we all want -- with our beloved, uncomplicated moppets and perhaps even more importantly, with our more sensitive tweens and teens.  Ya know? 

$15/person
Call the store to say you can come, (630)-765-7455!

Autumn Cooking Demo: "Deep Run Roots"

Autumn Cooking Demo: "Deep Run Roots"

Gobsmacked. That’s what I felt when I first turned on Vivian Howard’s PBS cooking show/reality series, “A Chef’s Life.”  A chef by training, Howard is first and foremost a storyteller and her cookbook, “Deep Run Roots,” written during filming of her show, is really a memoir connected by 200 recipes.  See, she grew up in Deep Run, North Carolina but was tres eager to flee to boarding school and then New York, where she worked as a chef.  That ended up being tough going and she and her new husband were lured back to Eastern North Carolina when her parents offered to pay for the start-up of a restaurant - as long as it was near to Deep Run and her extended family.  Vivian’s honesty about her adventure is addictive, and her recipes are too; throughout the book she celebrates food native and nearby (tomatoes, sweet corn, ham, biscuits) and she has literally jump-started the region’s economy with her insistence on buying local.   Her writing here is a great example of her personal approach and just-plain delicious food.  

We are so jazzed about Vivian that we’ve decided to feature her book in three cooking demos - in Autumn, Winter and Spring.  Sign up for all three and get a discount on the book, or singly.  We can’t WAIT!

$40/person, all three classes

$35/person, all three classes +  purchase of the cookbook

$15/person, individual classes
Call the store to say you can come, (630) 765-7455!

 

 

Fall/Holiday Cooking Demo: "Canal House"

Fall/Holiday Cooking Demo: "Canal House"

You guys, I am so crazy for this series of cookbooks written by best friends, who are chefs and artists. They love to cook together, so they bought a house (by a canal) with rooms for both to use as art studios...and a kitchen!! Everday they cook lunch together and these books are the result—home cooking inspiration by home cooks for home cooks!

Once Halloween is over, I get really really excited for deep fall and deeply delicious comfort food.  So do Melissa and Christopher- we can’t wait to make for you dishes like Mushroom Ragu on Polenta, and Pommes Anna (apple galette), and then nudge you tastily towards the holidays with Chocolate Gingerbread, French Cheese Puffs, “Neenie’s” Sourdough-Sage Stuffing, Grand Marnier Souffle, and even simple Eggs En Cocotte (ramekins) for the New Year.  Will we try the girls’  Buche de Noel for you??  Come on over November 16 and find out!  —Sandy 

 

$15/person
Call the store to say you can come, (630) 765-7455!

Cooking Demo: The Appetizer Book

Cooking Demo: The Appetizer Book

This is a chunky yet lovely treasure of a book—I mean it is REALLY well done. 

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I love single-subject cookbooks especially on topics like appetizers because we know when we are making them we are entertaining or helping others entertain and that means we have stuff like cleaning the bathroom, getting a babysitter, and our outfits on our minds -- so it’s nice not to wade through a bunch of cookbooks when what we really need to do is pick a recipe and make a shopping list already.  You know?  And you guys, this one has photos of every single recipe - and I mean good ones.  Pictures that will inspire you + let you know for sure what your yummies will look like and help you envision how pretty a tray of several different recipes will look, all arranged on your table.  The 225 recipes cover everything from dips, spreads, and one-bite nibbles to heartier fare requiring a fork or a spoon as well as a section of little sweets perfect for an all-dessert soiree.  Cathy and I can’t wait to inspire you to host friends over the holidays, or to knock your hosts socks off when you are asked to bring a dish.  This book is a must-have, I must tell you.  —Sandy

$15/person
Call the store to say you can come, (630)-765-7455!

Winter Cooking Demo: "Deep Run Roots"

Winter Cooking Demo: "Deep Run Roots"

Gobsmacked. That’s what I felt when I first turned on Vivian Howard’s PBS cooking show/reality series, “A Chef’s Life.”  A chef by training, Howard is first and foremost a storyteller and her cookbook, “Deep Run Roots,” written during filming of her show, is really a memoir connected by 200 recipes.  See, she grew up in Deep Run, North Carolina but was tres eager to flee to boarding school and then New York, where she worked as a chef.  That ended up being tough going and she and her new husband were lured back to Eastern North Carolina when her parents offered to pay for the start-up of a restaurant - as long as it was near to Deep Run and her extended family.  Vivian’s honesty about her adventure is addictive, and her recipes are too; throughout the book she celebrates food native and nearby (tomatoes, sweet corn, ham, biscuits) and she has literally jump-started the region’s economy with her insistence on buying local.   Her writing here is a great example of her personal approach and just-plain delicious food.  

We are so jazzed about Vivian that we’ve decided to feature her book in three cooking demos - in Autumn, Winter and Spring.  Sign up for all three and get a discount on the book, or singly.  We can’t WAIT!

$40/person, all three classes

$35/person, all three classes +  purchase of the cookbook

$15/person, individual classes
Call the store to say you can come, (630) 765-7455!

Cooking Demo: The Lost Kitchen

Cooking Demo: The Lost Kitchen

If you can attend only one cooking demonstration this year (and I sure hope that’s not the case), make it “The Lost Kitchen.”

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I am utterly mad for this cookbook.  Dave read about it in the paper and mentioned the author, Erin Fritch, owner of the Maine restaurant “The Lost Kitchen” and self-taught chef.  He said, “she reminds me of you.”  Not because of her peppery personal history (she lost her first restaurant during a wicked divorce and made some bad choices in the aftermath).  He meant because she came back for a second career determined to do it her way, with great honesty and simplicity.  Oh and this girl knows how to COOK.  You simply must call and say you’ll come.  The Lost Kitchen is THAT good.    — Sandy

$15/person
Call the store to say you can come, (^30) 765-7455!

Cooking Dem: Franny's Simple, Seasonal Italian

Cooking Dem: Franny's Simple, Seasonal Italian

I’ve mentioned before that when I started dating my husband, I quickly learned that he is part Italian and that his mother’s name, in fact was Italia.  And she liked to cook.  And Dave really liked her cooking.  So ... once it became clear we were going to stay together I took it upon myself to master the art of Italian cooking with the classic tome “Marcella Hazan’s Essentials of Classic Italian Cooking.”  It still is the best, most complete most well-written and yet plain-spoken Italian cookbook out there - 25 years hence.  It’s a must if you don’t have it.  But it’s sort of ... a lot.  No photos + really, well, hefty.  

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So when “Franny’s Simple Seasonal Italian” came out, I was thrilled because it’s the everyday version of Marcella’s real deal, but with simpler preparations and shorter ingredient lists and PICTURES!  I’m crazy for this cookbook and can’t wait to show you Warm Controne Bean Salad with Radicchio and Pancetta, Spaghetti with Herbs and Ricotta, Linguine with Meyer Lemon, plus pizza (you can do it), cocktails and sure-thing gelato. 
See you here!   — Sandy

$15/person
Call the store to say you can come, (630) 765-7455!

Spring Cooking Demo: "Deep Run Roots"

Spring Cooking Demo: "Deep Run Roots"

Gobsmacked. That’s what I felt when I first turned on Vivian Howard’s PBS cooking show/reality series, “A Chef’s Life.”  A chef by training, Howard is first and foremost a storyteller and her cookbook, “Deep Run Roots,” written during filming of her show, is really a memoir connected by 200 recipes.  See, she grew up in Deep Run, North Carolina but was tres eager to flee to boarding school and then New York, where she worked as a chef.  That ended up being tough going and she and her new husband were lured back to Eastern North Carolina when her parents offered to pay for the start-up of a restaurant - as long as it was near to Deep Run and her extended family.  Vivian’s honesty about her adventure is addictive, and her recipes are too; throughout the book she celebrates food native and nearby (tomatoes, sweet corn, ham, biscuits) and she has literally jump-started the region’s economy with her insistence on buying local.   Her writing here is a great example of her personal approach and just-plain delicious food.  

We are so jazzed about Vivian that we’ve decided to feature her book in three cooking demos - in Autumn, Winter and Spring.  Sign up for all three and get a discount on the book, or singly.  We can’t WAIT!

$40/person, all three classes

$35/person, all three classes +  purchase of the cookbook

$15/person, individual classes
Call the store to say you can come, (630) 765-7455!