Garlic Press Cooking Classes have been offered for over 40 years and are one of our most popular features. We love to share our passion for good food and exploring new cuisines from around the world. We offer a wide range of styles from elegant menus for entertaining to familiar comfort food.
Due to class popularity and limited space, they fill up quickly, so plan ahead. Please call us to check class availability at 309-452-8841.
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Private Cooking Classes
We’re also happy to work with you to provide custom Private Cooking Classes for groups (friends, bridal showers, co-workers…). Call or email the store for details!
Current Cooking Class Schedule
CLASS REGISTRATION POLICIES: WALK-IN REGISTRATION ONLY on Saturday, April 21st at 9:30am in the retail store. NOTE: we will OPEN EARLY at 8:30am with FREE coffee. Call or come in to register starting Mon., April 23rd @ 10am. Class Limitations: Maximum of 2 Classes, 2 People per Class until May 4th. After May 4th, you may register for as many classes as you wish. CLASS PAYMENT DUE UPON REGISTRATION. Students get a 10% storewide discount during class, some exceptions apply. Refunds: Only given if cancellation is received 3 days before class date, otherwise you will receive the recipes.
CINCO DE MAYO CELEBRATION—with Chefs Colin & Sara Riley. It’s time to celebrate the culture that brought us these terrific flavors with Rajas Gorditas (poblano peppers with cultured cream), Guajillo Shrimp Tacos with cilantro rice, lime, avocados & red onion and to finish, Mexican Chocolate Pudding with Vanilla Whipped Cream & Cinnamon Sugar Crisps.$40 11-1:00pm, Saturday, May 5
LOCAL FLOUR BREAD—with Chef Chad Sanders. It’s been long enough without some good handmade bread from Chad, our prior baker in the cafe. Take advantage of this class to learn how to keep you and your family well stocked with the good stuff! Using local flour and his Master Bread Recipe, you will learn to create pizza, baguetts, and focaccia. $40 6-8:00pm, Tuesday, May 8
AUSTIN TACOS #2—with Lynda Detmers. Back by popular demand! Lynda’s trip to Austin, TX , sampling the regional foods, brought this menu back home to Illinois. She’ll be cookin’ up Fajita Chicken Tacos with sriracha mayo & bacon jam, Pork al Pastor taco with grilled pineapple, Cowboy Brisket Taco, Fish Tacos and more!$40 11-1:00pm, Saturday, May 12
HOW TO STIR FRY (ALMOST) ANYTHING—with Carol Hiebert. A couple of us grew up with Carol’s techniques using only a wok and a good knife to create a quick delicious meal that’s better than “take-out”. Inspired by her time in China, Carol will be cooking with chicken, pork, beef and noodles in various combinations that you’ll be able to make at home. $40 6-8:00pm, Tuesday, May 15
TIME FOR BRUNCH—with Sandi Knapp. This menu would be lovely for a Sunday afternoon with friends and family this Spring. The recipes will be foolproof with Sandi at the helm! Join her for Asparagus Tomato and Pine Nut Salad, Zucchini and Goat Cheese Frittata with Maple Lacquered Bacon, Herbed Popovers and Strawberry Orange Fool. 6-8:00pm, Wednesday, May 16
SOUTHERN COMFORT—with Chefs Colin & Sara Riley. This menu will make you swoon and tuck in your checkered napkin ready for dinner! A hearty and satisfying menu that starts with Crayfish Corn Chowder, Southern Fried Chicken and Mashed Potatoes with Wild Mushroom Gravy and Wilted Greens and to top it all off, Bourbon Chocolate Cake. Oh my! $40 11-1:00pm, Saturday, May 19
LE CREUSET SPRING #2—with Trish Ranello. A very popular class that we are able to offer again! Featuring Spring Roasted Asparagus & Tomato Salad, creamy Shrimp Bisque, a no-stir Lemon Risotto with Spring peas and a special baked dessert in Le Creuset espresso cups to take home with you! $40 6-8:00pm, Wednesday, May 23
COOKING WITH KIDS—with Brandy Jo Rossiter. The kids will “travel” to Italy with this themed menu. This light-hands-on class will include homemade Meat Ravioli, “French Bread” Cheesy Garlic Toast, Veggie Chopped Salad and an Italian Panna Cotta with fresh berries for dessert. $40. (Ages 10-16, Limit of 10 kids per class with accompanying adult). 12-2:00 pm, Saturday, June 2
MAIN COURSE MENU—with Sandi Knapp. If the question, “What’s for dinner?” needs some new ideas, this class will will arm you with answers! Join Sandi for Roasted Butternut Squash Soup with Sausage, Lemon Gnocchi with Spinach and Peas, Fontina Cheese Risotto Cakes, Pancetta Roast Chicken with Walnut Stuffing and finish with frozen Almond Meringue Mousse. 6-8:00pm, Monday, June 11
BACON NINJA RIDES AGAIN—with Lynda Detmers. Expect a story or two about her travels as a BBQ judge and her sincere love for all things piggy. Willing to try just about anything, join Lynda for Bacon wrapped Stuffed Dates, Bacon Apple Slaw, Bacon Poutine (we’re talking French fries with cheese curds…) and Bacon Toffee Blondies for dessert.$40 6-8:00pm, Wednesday, June 13
EXPLORE HERBS THROUGH BREAD BAKING—with Tak Cheung. Do you know what rosemary, chive, oregano or rosemary really taste like? You may have a good idea, but do you really know what they taste like? Join Professor Cheung as he explores herbs & spices through the simple, but delicious art of Bread Baking. Tak has spent, the entire Winter perfecting his bread and exploring different combinations. He says “I will turn you into a flavor chaser”! $40 6-8:00pm, Wednesday, June 20
EGG-TASTIC!!—with Carol Hiebert. Eggs are on the menu, everywhere! Buy some super flavorful healthy eggs from Jane’s Farm and whip this menu up for dinner. Join Carol for Fried Deviled Egg Salad with Asparagus & Bacon; Sautéed Swiss Chard & Caramelized Onions on a bed of no-stir baked polenta topped with a poached egg; Spinach, Ham & Gruyere Cheese Frittata and a little something sweet to take home. $40 6-8:00pm, Monday, June 25
COOKING WITH CREATIVITY—with Tak Cheung. Do you find following recipes with precise and exacting measurements and timing tedious? Cooking is a creative process that should be fun and enjoyable using what is available to cook. Professor Cheung will teach you how to cook creatively without using a single recipe, using basic principles of cooking with various ingredients, how to make a sauce and learn how to pair foods. A combination of science and art. $40 6-8:00pm, Thursday, June 28