Join us for our series, Cook the Book, where you will learn how to prepare recipes from a different cookbook each month in our very own kitchen. These classes will give you the opportunity to dive into the cuisines, flavors, methods and techniques of well-known cookbooks, both locally and nationally, that are dear to our hearts and inspire our…
Join us for our series, Cook the Book, where you will learn how to prepare recipes from a different cookbook each month in our very own kitchen. These classes will give you the opportunity to dive into the cuisines, flavors, methods and techniques of well-known cookbooks, both locally and nationally, that are dear to our hearts and inspire our culinary point of views. This month we are excited to welcome Chef Paul Kahan into our kitchens for a special demonstration class as he prepares super-delicious and low-stress recipes from his new cookbook, Cooking for Good Times.
Celebrated Chef, Paul Kahan, made his mark on Chicago through his ingredient-driven cooking techniques, but if you ask him, his favorite place to cook is right at home in the kitchen, surrounded by friends and family, talking, laughing and having a great time. Cooking for Good Times (co-authored by avec’s Chef de Cuisine Perry Hendrix and Rachel Holtzman), shares Kahan's best kept secrets for approachable cooking for friends and family, using basic techniques to whip up all elements of a meal.
In every chapter, readers will find six to eight customizations for a core recipe, with ways to make dishes seem new for every meal, along with simple recommendations for wine and beer pairings. With recipes ranging from Roasted Chicken with Smashed Potatoes and Green Sauce to Farro with Roasted Cauliflower and Oranges and Steak with Radicchio and Honey-Roasted Squash, plus more than 125 mouth-watering photographs, Kahan's playbook is guaranteed to make hosting more relaxing, fun, and delicious.
Paul's restaurants are perpetually packed, but you can enjoy an intimate evening with him as he teaches you how to prepare dishes from his book including:
- Roasted and Marinated Beets with Burrata, Charred Kale, and Hazelnut Vinaigrette
- Panzanella with Brussels Sprouts, Grilled Onions, and Crumbly Cheese
- Brined and Braised Pork Shoulder with Kielbasa Sausage and Braised Greens
- Posset (Cultured Cream Dessert Topped with Fruit)
Generous tasting potions of the demonstrated recipes will be served, and signed copies of Paul's Book, Cooking for Good Times, will be available for purchase during the event.
