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Now thru Saturday, January 21
January Sale 20-60% OFF!
Take 20% OFF most in store products AND 20% OFF most special orders! And take an additional 10% off seasonal clearance--that makes our holiday merchandise 60% OFF.
Sale ends Saturday January 21.
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Saturday, January 14, 10:30-12:30pm
Winter Comfort Food (making the most of a chicken!)
Poached Whole Chicken, Chicken Stock, Agvolemono Soup, Chicken Barley Soup, Chicken a la King, Chicken/Apple Salad, rice pudding. $50
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Drawing on January 21
 Juliska Vase Raffle!
Win this beautiful Juliska crystal vase--a $185 value.
ONLY for those of you on our email list! No purchase necessary. Just stop in and register! SO YOU MUST MENTION THIS!
Pass this along to a friend, have them come in to get on our email list, and they can win too!
Competition ends January 21
Our First Table Decor Competition
Win a $150 Consultation
and a $50 Gift Certificate!
 Did you set a beautiful table or sideboard using Dinner at Eight linens, wares or accessories? We would love to see (and share) your handiwork! Email or bring in a photo and enter our contest for the best table setting in the area! We'll give you a $10 gift certificate just for submitting your photo.
And if we think yours is the most exceptional, you will win a one hour private consultation in your home with Candace (a $150 value) AND a $50 gift certificate good for anything in our store!
We'll be showing entries and the winner in our next email! (We will or won't use your name, to suit your wishes)
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Saturday, February 11, 10:30-12:30pm
Valentine's Day Dinner
French Mushroom Soup; Breast of Chicken Juliet (chicken stuffed with proscuitto and gruyere or spinach) in a sweet red pepper veloute, Rice Pilaf, Dark Chocolate Cups filled with raspberry mousse and heart shaped Shortbread Cookies. $50
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More classes will be posted shortly. | |
 ANNOUNCING OUR NEW "FREQUENT FOODIE PROGRAM":Sign up for 4 classes and get the 5th free! Class participants receive 10% off all in-store merchandise the day of class.
Call 847-251-8380 or email us right away to book a cooking class. And remember--a Cooking Class Gift Certificate makes a great gift. Consider a group cooking class for an unusual and memorable party.
Registration Information:
All classes are paid for at the time of registration by cash, check or credit card. Refunds will be given up to a full week in advance of classes. We reserve the right to cancel classes.
Holiday Gift Giving:
In addition to helping you select the perfect gift, we can wrap, pack and ship your gifts. We can also combine different items to create a perfect gift basket. We can also help you select, wrap and ship your corporate gift from any one of our beautiful lines: Mariposa, Match, Arte Italica, Michael Aram and others.
Host your Party at Dinner at Eight!
We do all kinds of in store party events for birthdays, anniversaries, girls night out, corporate team building. Just call Candace and ask how Dinner at Eight can design a great party for you.
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Meet Our Guest Chefs Back to top 
• Jonathan Bean:
A native of Framingham, Mass., Jonathan has been cooking for nearly 40 years, and teaching cooking classes since 1997. Experienced in all cuisines, he has his own private chef business, The Chef At Large.
• Vee Buransiri:
Chef Vee graduated from The School of Culinary Arts at Kendall College, after which he completed two internships in Europe and one in New Orleans. Specializing in European and Asian cooking, Vee operates his own personal chef business, Chef vee's Personal Chef Service.
• Fredy Hernandez: Chef
Fredy began his career at age 15 in his native El Salvador, working as a butcher in San Salvador's most elite market, catering to international business clientele. He came to the US five years later and began working in the kitchen of the four-diamond Morrison House in Alexandria, VA. It was in that kitchen when Chef Jim Papovich discovered Fredy's skills with a knife. Fredy was immediately moved to the prep station and then behind the line as a cook in the nation's top-rated inn.
When Papovich opened the prestigious Lucie in the Embassy Row Hotel on Washington's historic Massachusetts Avenue, he asked Fredy to move with him, working for two years as poissonier (fish chef) and studying under the twice named Washington, D.C. Chef of the Year, turning out the restaurant's signature nouvelle cuisine to ambassadors, Hollywood celebrities, and international and local businessmen and politicians, including first ladies Barbara Bush and Hillary Clinton.
Fredy returned to the Embassy Row Hotel and the newly-created Bistro Twenty-Fifteen, which featured New American cuisine with an international flair. In 1994, he was named the restaurant's Executive Sous Chef and less than a year later, named Chef de Cuisine. During his tenure, he received the hotel's highly coveted Pride Team Award, given for leadership and excellence in management.
Late in 1996, Fredy relocated to Chicago and joined Emilio Gervilla's distinctive family of restaurants, beginning as Executive Sous Chef at La Perla del Mediterraneo, where eight months later he was named Executive Chef.
In addition to his operational responsibilities at La Perla, he began teaching cooking classes both in and out of house at popular culinary stores and markets, such as Williams Sonoma. His cooking classes, featuring a variety of cuisines and topics, became so popular they were often sold out months in advance. Over the past year, Fredy became an instructor in the degree program at Kendall College, helping to educate the next generation of chefs.
After a brief stint with Lettuce Entertain You Enterprises to help open the new Latin American restaurant Nacional 27 in Chicago's River North, Fredy started his own culinary venture, Chef Fredy Cuisine. It is through Chef Fredy Cuisine that he creates private dining experiences, cooking classes in clients' homes, as well as full-service corporate and celebratory catering. His clients are some of Chicago’s top citizens, and have included members of the Chicago Bears, Blackhawks, and White Sox.
• Tierney Sharif and Cory Conti:  Chefs Sharif and Conti are Wilmette women with a history of
gourmet entertaining, and have started the hottest new catering
enterprise on the North Shore - Chow! Bella LLC. Both partners have
experience in cooking, entertaining and organizing the perfect party
with sparkling atmosphere. As their one-year anniversary approaches,
these two have kept the North Shore well fed in a variety of venues.
From in-home chef to weekly delivered meals, book signings to
cocktail parties and receptions, large graduation parties to intimate
birthday soirees and themed holiday events, their tasteful touch makes
every event special.
Chow! Bella scours the North Shore and Chicago area for the freshest
and most authentic ingredients in their cooking. With healthy,
creative food in mind, Tierney and Cory are rapidly growing their
business and their repertoire. They offer a variety of cuisines,
including South American, Mediterranean, Continental and Asian. Chow!
Bella's weekly delivered meals are hearty, healthy and affordable -
the perfect solution for the busy North Shore family.
• Mary Jo McMillin:  Mary Jo McMillin was chef and owner of Mary Jo’s Cuisine in Oxford, Ohio for 18 years. Based on her restaurant/catering experience, Mary Jo’s Cuisine: A Cookbook came out in 2007. She moved to Wilmette, Illinois in the summer of 2008.
Mary Jo began her professional career as a baker. Her wedding cakes soon led to receptions, dinners and her own business. She has traveled extensively, studied in many commercial kitchens and learned from ethnic cooks in their homes. She has been a 25-year associate of the Ballymaloe House in Ireland and has taught at the Ballymaloe Cookery School. She has also offered classes in various cooking schools in Kentucky, Ohio and for Miami University. For decades she has observed seasonal, whole food cooking, long before the concept became trendy. Her culinary knowledge is encyclopedic.
• Susan Taves:
Chef Taves is the chef/owner of Sweet Cassava Culinary Concepts. Her career spans almost three
decades. After graduating from CHIC, La Cordon Bleu, with high honors
she went on to complete her pastry certificate at the esteemed French Pastry School. Susan has been teaching culinary and pastry arts for the past five years. She was on the full time staff of CHIC and was an adjunct instructor
for the Institute of Art and RMC Culinary. Susan now lives in Glencoe. Learn more about her at www.sweetcassava.com.
• Karyn Calabrese: Owner and proprietor of the extremely popular Karyn's Restaurant in Chicago, Karyn has extensive lifetime experience in nutrition and is on the cutting edge of the healthy raw food eating regimen with her restaurant
featuring only uncooked foods.
• Susan Boldrey: Susan is a worldwide traveler and lecturer, as well as a
foreign language consultant for schools. She holds a doctorate
in French and a bachelor's degree in both French
and music. Susan also presents programs on her travels to
Spain, Canada, Portugal, Corsica and the Ivory Coast.
• Gregory Carter:
A graduate of Kendall College's School of Culinary Arts, Chef Carter brings extensive knowledge and experience to our kitchen. His background includes positions as executive chef at Betise Bistro in Wilmette and the Roxy Café in Evanston, as well as work at Ambria Restaurant in Chicago. Greg currently is working for US Foods and also as an independent chef.
• Julie Chernoff: Evanston School Board Member and accomplished chef, Julie Chernoff has been
teaching cooking classes and ran "Get Out of the Kitchen," her own catering business,
on the North Shore for many years.
• Sabine DeLaPanouse: A native of France, Sabine opened and operated the restaurant Cuisine Maison in Northfield for 18 years. An advocate of healthy cooking long before it was popular, Sabine also teaches French cooking and language classes through New Trier Extension.
• Petra Cooper:
A Graduate of Leith's Cooking School in London.
Petra taught cooking classes in London for five years at Books for Cooks on the Portobello Road and at Divertimenti on the Marylebone High Street in London. After living as an ex-pat in London for eleven years she relocated to Glenview. Petra is a single mother and an accomplished marathoner. She holds a personal best of 3:27 for the Flora London Marathon and has established her own catering company Gourmet on the Run. Learn more about her at www.gourmetontherun.net.
• Laura Fieberg:
This talented pastry chef and owner of Dessert Gourment in The Glen returns to Dinner at Eight. A graduate of the Culinary Institute of America and a former chef for Wolfgang Puck and others, she is a teacher whose skill and passion makes us want to tackle the art of pastry.
• Monique Hooker:
Former Wilmette resident and celebrated author and culinary educator Monique Hooker returns to share
her unique knowledge and enthusiasm for food learned over a distinguished career spanning four decades. Chef Hooker advocates
the use of fresh, seasonal ingredients in the preparation and presentation of original dishes.
• Tara Kelly:
Former chef and current Wilmette mother of
six, Tara Kelly is getting back into the kitchen. Tara
is a graduate of the Cambridge School of Culinary Arts
and worked in the Rialto Restaurant in Cambridge
Square. She is especially excited to bring her professional
expertise to the home chef.
• Lisa Koewler:
Chef Lisa has taught several of our free Saturday classes.
She brings a lifelong passion for food to her classes. After a career in human resources she has started
her own personal chef service Specialty Fare.
• Jack Kennedy:
Most recently Jack Kennedy has worked as the head Chef of Grace O'Malley's and The Firehouse, both restaurants which he started. Previously, he was with MK Chicago and Francescas in Forest Park.
• John Leonard:
This former Chairman of BBDO Italia Advertising Agency has embarked on a new career as a chef, starting his own personal chef business, Cuisine Comme il Faut, as John translates "cooking as it should be," "prepared with classical techniques, respect for the ingredients, respect for the seasons..." A recent graduate of Kendall College's culinary program, John spent most of his working life as an executive with international advertising agencies. He speaks six languages fluently and has lived all over the world.
• Liz Marxsen:
Liz, our professionally trained pastry chef, is back to teach her ever-popular holiday Gingerbread House class.
• Chris Mueller:
Chris is a graduate of the Cooking And Hospitality Institute Of Chicago (CHIC). Chris has worked at Le Francais and is currently a chef instructor at CHIC. He is the Owner/Chef of North Shore Cuisine.
• Alessandro Superina:
A former restaurant owner and Toronto native, Chef Sandro brings considerable talent, experience, and creativity to his teaching. A graduate of George Brown Culinary College in Toronto, Chef Sando worked at The Scala Restaurant and The 360 Restaurant among others.
• Matt Zagorski:
Matt is our Viking Cookware representative and the owner of Everyday Gourmet, his own personal Chef business.
He is also a veteran teacher of cooking classes.
• Dan Zawacki:
A Wilmette resident, Dan is the founder and owner of Lobster Gram, the company
that the Wall Street Journal just named as the #1 lobster delivery service in the country.
(Congratulations, Dan!) Passionate and knowledgeable about his product, Dan
brings enthusiasm and humor to his class. Call him at 1-800-Live-Lob.
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Cooking Class & Events Schedule