Cook it in Cast Iron – Deep Dish Chicago Pizza

Growing up in Chicago, Chef Jennifer Tarantino Reyes like anyone else grew up loving Chicago-style pizza! With it’s deep dish gooeyness, buttery crust, and layer of seasoned sausage, no other pizza can quite compare!  Learning all the secrets from the famous UNO’s Pizzeria, chef Jennifer will walk you through all the steps to make this classic pizza at home! Come spend the evening with us to learn how to turn your kitchen into a Chicago Pizzeria!

Menu:

Deep Dish Chicago Style Sausage Pizza (Vegetarian available by request)

Classic Pizzeria Caesar Salad with Housemade Dressing and Oven Toasted Croutons

During class Jennifer will demo how to pickle and jar Giardiniera,  a pizzeria staple on everytable for you to enjoy.

Holiday Cannoli Workshop

Have you ever wondered how a cannoli is made? In this hands on class Chef Jennifer Reyes will share her Nana’s 150 year old recipe and teach you how to make this Italian classic pastry just like Nana. You won’t believe how easy it is to create these amazing pastry shells on your own, then pipe just the right amount of the traditional ricotta, chopped chocolate filling, then garnish the ends with chopped pistachios. They are perfect with a cup of Joe any day or for your holiday spread.

You will also make traditional Italian Bow Tie Cookies well known as Angel Wings, which may bring back fond memories of holidays past. Many cultures have a version of these crunchy – sweet fried cookies dusted with powered sugar, or drizzled with warm honey.

Chef Jennifer Reyes will teach you tips and techniques to create Italian Cannoli Shells, Classic Cannoli filling and Italian Bowtie Cookies.

PRIVATE

B Winn / Jennifer / Menu TBD

Master the Pan – Essential Techniques, 5-Week Series

The perfect mastery class for the beginner or seasoned chef who wants to tune-up their skills. Learn the correct way to use various cooking techniques from a professional chef. In this 5 week series, we will examine fundamental techniques: how various pans perform and different pan materials compare; which fats perform best and the smoking point of the most common cooking oils; what types of heat to use for desired results; how to prepare your proteins and the flavor-layering techniques from Chef Jennifer Reyes. Each week we will Learn About and Make:

Week 1 – Oct 2nd – Roasting:

Rack Roasted Chicken with Potatoes

Whole Roasted Spiced Cauliflower

Charred Broccolini with Homemade Lemon Aioli

Week 2 – Oct 9th – Braising:

Caramel Chicken over Rice

Chinese-style Braised Beef

Milk Braised Pork Loin

Week 3 – Oct 16th – Pan Frying:

Pan Fried Eggplant Cutlets

Crispy Pan-Fried Whole Trout with a Spiced Yogurt Sauce

Iron Skillet Perfect Steak

Week 4 – Oct 23rd – Deep Frying:

Buttermilk Brined Fried Chicken

Perfect French Fries with Homemade Garlic Aioli

New Orleans Style Beignets

Week 5 – Oct 30th – Eggs:

Perfect Scrambled Eggs the French Way

6-Minute Eggs Benedict with No-Fail Hollandaise Sauce

Leek and Bacon Quiche