Sometimes finicky eaters can become fascinated by food when they have a hand in making it themselves. The Kids' Table's proprietor Elena Marre discovered this with her own sons when they started helping her prepare meals. Eventually she took this idea and created her own family cooking school geared toward children aged 2–16.
During classes, kids prep produce at tot-sized countertops and sinks. They whisk together ingredients with tools calibrated to their little hands as they learn to appreciate varied flavors and textures apart from “plain” and “unslimey.” Parents can get in on the action by working alongside their tots during classes or by signing up to learn how to make baby food, create family meals, or please picky eaters.
Chef Naveen Sachar elucidates the fine art of Indian-fare preparation during a live BYOB cooking demonstration at Naveen’s Cuisine. Customers who opt for the demonstration-and-dinner night, held bimonthly, quickly find themselves enthralled by Naveen’s zest for northern-Indian delicacies as he chops and combines meats and vegetables before simmering them into sumptuous and spicy dishes. To enlighten and entertain his audience, the chef proffers extensive knowledge of Indian cuisine, cooking techniques, and terrifying anecdotes of mutinous kitchens throughout the demonstration. When the steaming entrees—be they masala, masoor dal, or murgh curry—announce their readiness by filling the room with their tantalizing aromas, patrons sit down to partake of a multiple-course dinner with their new comrades, allowing bottled drinks brought from home to lubricate conversation about the demonstration, their favorite dishes, and whether their esteemed chef might have an equally talented bachelor brother.
Pied Piper Parties & Playschool provides enriching play for children of all ages with active classes and themed events. Using her experience working at a Montessori preschool, Stephanie Williams oversees the youth playschool and camp, while colleague chef Janelle Rinehart leads hands-on cooking classes that introduce nutrition and discuss where dinner comes from and why it can never go back. Youth playschool helps children 5 months–3 years gain social skills with four progressive classes filled with music, art projects, and story time. In cooking classes, youths up to 10 years old prepare sweet and savory treats with supervised use of cooking equipment. Two-hour parties celebrate kids with custom themes ranging from dinosaurs to princesses, and include games, cake, and take-home gift bags.
Attention to detail is key at Ipsento, where staffers artfully decorate lattes and taste test roasted coffee beans daily to guarantee their perfection. This kind of culture starts with Ipsento’s owner, who flies around the world sampling coffee while building rapport with bean producers and paying them more than fair-trade and market prices. Ipsento serves its freshly roasted coffee in a cozy café where patrons can chat or type studiously on a fake laptop made out of cardboard. The front room is dominated by a small roaster and a counter behind which talented baristas steam milk and pull shots from a rebuilt and retrofitted La Marzocco machine. Using Jo Snow and other locally made syrups, they create cardamom-rose lattes and the signature Ipsento latte, flavored with coconut milk, honey, and a pinch of cayenne pepper. A small set of stairs leads to the back room, which is decorated with framed photos and windows repurposed as wall art. In this serene environment, music plays as patrons sip coffee and eat made-to-order sandwiches on croissants or sliced bread.
Many cooks would insist that a trusted recipe is the foundation of a good meal, but at Cooking Fools, it’s the first thing to go. Their cooking classes unshackle pupils from their cookbooks and encourage creativity in the kitchen. Their chefs exercise the same artistic license over the meals they assemble for catering, takeout, and cooking parties. Adhering to three main principles—quality ingredients, good style, and common sense—the staff crafts healthy versions of typical to-go food, decreasing saturated fats but never flavor. Many of their entrees radiate global inspiration, and are arranged in a modern, artistic way that doesn’t outshine flavors. In keeping with the contemporary theme, the servers who circulate the understated dishes at catered events are young, trendy, and rarely whip out their license to prove that they’re young and trendy.
Cousin's Incredible Vitality... much more than just a restaurant 100% Vegetarian & Vegan No Cholesterol Or Unhealthy Fats Fresh, Quality Organic Ingredients Friendly, Professional Staff Wide Menu Selection serve a growing community of health-conscious individuals. We strive to offer the highest
With baskets full of hand-plucked, wild blueberries, Vincent Colombet and his cousins happily crammed into their Alsatian grandmother's tiny kitchen. In that quaint room, equipped with only a wood-burning cast-iron stove, Vincent learned over the years how to tuck berries into pies, prepare meats sourced from neighboring farms, and eventually produce elaborate meals for his entire family.
Driven by his passion for French family-style cuisine, he traveled to Paris before a longing for experiences abroad tugged him across the pond and into the arms of the Windy City in 2004. The following year he opened Cook Au Vin, where he leads three-hour BYOB cooking classes centered around classic techniques and organic ingredients. Patrons may also enlist the Cook Au Vin team to cater special events, or swing by Colombet's Logan Square bakery, La Boulangerie, for butter-infused inhalations, freshly made crepes, and crusty baguettes.