Join us as we prepare a variety of delicious main dish and dessert crepes, taste great French wines, and celebrate our French designers and themed products with 20% off. This class includes hands-on crepe making. $40.00 Chef Amy Pendry.

Get ready for summer with Chef Fredy's wonderful menu of Anticuchos de Pollo - Peruvian Grilled Chicken Skewers, Chimichurri Shrimp, Grilled Calamari, Hearts of Palm, and Chayote Salad, Chilean Country Pork Ribs. We will pair these with great South American wines. $65.00.

In her perfectly understated style Chef Mary Jo McMillan will prepare Pea and Coriander soup, Salmon with Swiss Chard & Tomatoes, Coconut milk, Rice Pilaf, and Summer Pudding. $50.00

Come join us for the ultimate dress up your table party. Owner Candace Mirza & tabletop stylist Lisa Chef Gail Doeff returns to teach lemon themed desserts which beautifully compliment summer menus! Ethereal lemon mousse (two versions), Luscious lemon tart (a fantastic recipe that uses the WHOLE lemon!) and Sugar-crusted lemon bundt cake. $50.00

With Chef Pendry's guidance we will prepare Mini Mozzarella en carroza with red pepper soup shot, Crispy Shrimp Skewers with Chili mayo, Mini Tropical Quesadillas with Avocado cream, and Carmel Pineapple wontons with Milk Chocolate dipping sauce and whipped cream. $55.00

Learn how to prepare this healthy and delicious cuisine with Kendall trained Chef Vee Bursani. Thai spring rolls with tamarind sauce, Red curry with chicken, Green curry with shrimp and bamboo shoots, and Jasmine rice. $50.00.

Chef Mary Jo McMillan will teach us to prepare some great main course summer salads, including chicken pasta salad, curried rice salad and peanut dressed salad. We will also prepare a cold cucumber yogurt soup and cucumber with yogurt and Shanagarry Oat Cake Cookie. $50.00

Chef Pendry guide our preparation of Chipotle potato cake with Avocado Salsa, Tuna Tar Tare on sweet potato crisp with wasabi cream, Sticky beef skewers with hot chili vinaigrette, and Mini Cashew and milk chocolate covered frozen bananas! $55.00.

Join us for the Wilmette debut of this talented architect-turned-potter's beautiful garden themed hand decorated cachepots and home décor accessories. Wine and Hors Devours will be served.

Join Chef Fredy for this celebration of summer menu featuring Apple, Caramelized Onion and Gorgonzola Pizzettes, Roasted Red Piquillo and Yellow Pepper Salad tossed with a Spanish Sherry Vinaigrette, Herbed Cilantro and Garlic Chicken Breast with a Black Bean, Corn, Avocado, and Red Pepper Salsa, and Macerated Strawberry and Orange Salad. $50.00

Chef Mary Jo McMillan will teach us to prepare individual berry tarts based on sweet pastry, pastry cream filling and glazed berries; individual lemon tarts; and larger baked fruit tarts (such as the apple tart we made in January.) Students will handle and roll dough, assembling a tart of their choice. $50.00

Grilled Green Chili Shrimp with mango Salsa, Easy Marinated Flat Iron Steaks, Grilled lemon asparagus, Grilled Sweet Potatoes with Brown Sugar Maple Butter, Grilled Fruit wit Rum Mascarpone sauce. Chef Pendry. $50.00

Chef Fredy prepares Swiss Chard, Raisin, and Pine Nut Bruschetta, Italian Orange and Fennel Salad with a Fennel Citrus Vinaigrette, Sautéed Chicken with Tomatoes, Olives, and Feta Cheese, Peach Sabayon with Balsamic Peaches. $50.00

Chef Gail Doeff will teach us to use summer's bounty light lovely desserts, including Meringue cups with berries and sabayon; Classic strawberry shortcakes, and Cour a la Crème with Raspberry Coulis. $ 50.00.

Cold Zucchini mint soup, Roasted halibut on Spinach salad with chili vinaigrette, frizzled onions and aged feta, Lemon cakes with Rose and raspberry sauce ant toasted pine nuts. Chef Pendry. $50.00

Owner Candace Mirza will downsize traditional Persian dishes to create Mini Lamb Kabobs, Mini Ground Lamb Kabobs, Grape Leaf Dolma, a Humus platter, and Baklava. A small feast! $50.00

Pumpkin bread pudding with caramel sauce, Pear crisp with dried sour cherries, Simple apple tarts, Brown sugar bundt cake. Chef Gail Doeff. $50.00

Chef McMillen will prepare Butternut Squash Soup, Beef Bourguignon, and Chocolate Almond Cake. $50.00

Chef Fredy heats up fall with a delicious menu of Southwestern Corn and Poblano Chowder, Santa Fe Chicken Caesar Salad, Shrimp and Goat Cheese Enchiladas with a Roasted Green Chile Sauce, Coffee Flan. $50.00

Fall is the perfect time to warm your hearth with homemade breads. Chef McMillan will teach us how to make homemade French Bread, Brown Bread, Scones, Cinnamon Rolls, and Brioche. Hands-on. $50.00