Bites of Bloomington Food Tours introduces groups to foodie destinations off the town's beaten paths. On Saturdays, tour guides and participants head out to savor treats such as Turkish cuisine at Turkuaz Café, baked goods at Sweet Claire Gourmet Bakery, and ice cream at The Chocolate Moose. Groups learn more about Bloomington's neighborhoods, too, as the guides point out interesting historical and architectural sites along the way.
Experienced chef Nancy Harris broadens culinary horizons in cooking classes informed by her catering expertise with Touch of Home Catering. Students in the September 22 class at Schnucks learn the basics of cooking favorite summer dishes, helping backyard cooks move beyond hot dogs served between two frisbees. Newly minted flame trainers will gain basic skills, and attendees of all experience levels benefit from time-saving techniques. On September 29, Nancy transitions to fall-friendly slow-cooker methods that lighten the stress of holiday dinners and free witches from spending all of Halloween over a cauldron. After sampling the gamut of dishes cooked during class, pupils go home with a head full of knowledge and a list full of recipes.
Kitchen Affairs is a full-service, gourmet kitchen shop that has been helping inexperienced chefs discover their domestic potential for nearly 25 years. Single-session classes impart techniques from the most basic egg beating to mastering more than a dozen ethnic cuisines and regional specialties. Choose a class on Kitchen Affairs' diverse calendar to become an expert architect of some of your favorite dishes, including family-style pizza, homemade sausages, sushi, and horse feather with sunshine soup. During the Romantic Chocolates class ($45), experienced instructors teach Cupidian lovers the dark secrets of truffles, crème brûlée, and chocolate mousse cake with finger-licking fashion. Many classes are demonstration only, some are hands-on, and all are delicious. Reservations are required.
As a personal chef and motivational speaker, Cheryl Mochau will spark the culinary creativity of a hungry audience in a two-hour demonstrative cooking demonstration. Guests will get firsthand insight into eight party-optimized recipes including shrimp tarts, spinach-and-feta phyllo squares, pineapple punch, and a ranch torte ideal for dipping. During cooking demonstrations, Cheryl explains the health credentials of each ingredient, answers questions from audience members, and suggests celebratory serving ideas that rival a nacho-cheese ice luge. Practical advice on party-menu planning and kitchen-safety tips are sure to prevent a host of music-stopping debacles. While instructors take care of cooking duties during live demonstrations, onlookers can sample the items in the spotlight, soaking up inspiration to craft culinary clones in their own mad-scientist kitchens. In addition to savory knowledge, the up to 120 attendees will take home door prizes and printed copies of the featured recipes.