cookingclasses

Cooking Classes

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, December 1st 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., Dec. 3 @ 10am. Class Limitations: Maximum of 2 Classes, 2 People per Class until Saturday, Dec. 15. After Dec. 15, 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.

ADVANCED BREAD: SOURDOUGH—with Chef Chad Sanders. An accomplished Chef, Chad has been studying the art and science of Bread for many years. In this class he will focus on the techniques in developing and handling high hydration dough, long fermentation, inclusion of additional grains to the dough, proper shaping and slashing of dough and baking. Breads will include Tartine Country Loaf, Oat Bread, Apricot Almond and Focaccia. $40 6:00-8:00pm Wednesday , Feb. 6

A BOX OF CHOCOLATES—with Melinda Baur. Just in time for Valentines Day we are able to offer this popular class. Melinda is one of our newest teachers, a professor of Bio-Chemistry at IWU, but has a lifelong passion for chocolate! This hands-on class will cover how to temper chocolate, different fillings, decorating and you’ll take home a box to share!$40 6:00-8:00pm Thursday, Feb. 7

PLAN & PREP YOUR MEALS—with Tak Cheung. Many of you have enjoyed a class with Tak and heard his passion about eating well and preparing meals easily and quickly. Learn Tak’s system of planning, organizing and prepping your ingredients so you’ll choose to make a quick delicious meal without calling for take-out. Tak’s emphasis is on Wok cooking with light hands on class participation prepping vegetables, chicken and more to create dishes for the class to enjoy. $40 12:00-2:00pm Saturday, Feb 16

SOUP TO WARM THE SOUL—with Sandi Knapp. Leave the winter winds blowing outside, this menu is built to warm you down to your toes! Add variety to your dinner repertoire with Cream of Wild Mushroom Soup, Hot & Sour Soup with pork, cold weather Cream of Vegetable Soup and Kale, Turkey, Sausage and Barley Soup.$40 12:00-2:00pm Saturday, Feb. 23

BACON NINJA SNACK ATTACK—with Lynda Detmers. The smell of bacon cooking just brings out a smile and Lynda is always laughing! Join her for this bacon-rific class of Bacon Bow Tie Crackers, Bacon Wrapped Tator Tot Bombs, Bacon Cheddar Sour Dough Bread, Bacon Crusted Mini Pizza and the most ridiculous of all things good… Deep Fried Bacon.$40 6:00-8:00pm Tuesday, Feb. 26

MIDWEST BOUNTY–with Chefs Colin & Sara Riley. We’re fortunate to have this husband and wife duo of trained chefs and we’re so happy they’re passionate about teaching. Join them for Fresh Pea Soup with Crispy Pancetta, Herb Roasted Pork Loin with Braised Apples, Potato Gratin and for a sweet finish, Seasonal (and a little boozy)Bread Pudding. $40 11:00-1:00 Saturday, March 2

DINNER INVITATION—with Sandi Knapp. It’s hard to imagine a spring menu when we haven’t even survived winter yet, but this menu is ideal. Join Sandi for a luscious Asparagus and Bread Soup, Baked Spring Cod with Irish-Cheese Topping, Potatoes with Grilled Onion Butter and a surprise dessert. $40 12:00-2:00 Saturday, March 9

FLAVOR CHASER—with Tak Cheung. Once you understand Tak’s system of prepping and organizing your ingredients you’ll be ready to create a variety of Flavor Combinations. With the use of a sharp ceramic knife (Tak’s favorite), a carbon steel Wok and lots of already prepped veggies, chicken, shrimp, herbs & spices, this light hands-on class will teach you how to create different combinations from your prepped ingredients to make a satisfying meal anytime. $40 12:00-2:00 Saturday, March 23

A TRIP TO ITALY—with Lynda Detmers. There is no doubt that the Chef In Italy trip that we sponsored and Sandi Knapp organized made a big impression on Lynda (and all of us). There was jaw-dropping at the meat shop and swooning at the winery. This menu is inspired by the trip and includes Bucatini alla Amatricana (pasta with bacon tomato sauce), Pork Filet with Pancetta, Spinach Soufflé and of course Tiramisu for dessert!$40 12:00-2:00pm Saturday, March 30

CHICKEN, THE CLASSICS—with Sandi Knapp. If you need a little inspiration on how to cook our most loved bird, Sandi will teach you these four classic dishes. Particularly good for those that are just beginning to cook, these will be reliable dishes you’ll make again and again. The menu includes Chicken with Sun Dried Tomato Cream Sauce, Skillet Lemon Chicken, Chicken Carbonara and Creamy Coconut Curry Chicken. $40 6:00-8:00pm Monday, April 1

TASTE OF SPRING—with Chef’s Colin & Sara Riley. This is the kind of menu that deserves a nicely set table and a planned wine paring. Savory, piquant and perfect for spring join Colin & Sara for Asparagus Soup with Goat Cheese Crostini, Crab Cakes & Avocado with Green Garlic Aioli and Spring Greens Salad and for dessert a Lemon Tart. $40 11:00-1:00pm, Saturday, April 6

LET THEM EAT CAKE—with Lynda Detmers. When I asked Lynda why she wanted to teach a cake class she mentioned something about the great Tazewell County Bake Off and lots of blue ribbons. So dust off those beaters and learn to make Old Fashion Red Velvet Cake, Hummingbird Cake with fruit, nuts and Cream Cheese Frosting, Boozy Bundt Cake and Fudge Cake with Caramel Buttercream Frosting $40 6:00-8:00pm, Tuesday, April 9

SPANISH VEGETARIAN—with Chef Chad Sanders. Or as it’s said in Spain, Vegenariana! Through his many travels to Spain and his wife’s work with historic Spanish cuisine this authentic menu may bring your own travels to mind. This satisfying menu includes Tortilla Espanola (potato omelet), Patatas Bravas (fried potatoes with spicy sauce), Ensalada de Naranja y Aquacate (orange avocado salad), Alubias (white bean stew) and even Tambleque (coconut flan).$40 6:00-8:00pm Wednesday, April 10

ITALIAN TWO—with Sandi Knapp. We offered this class in the fall and it had such a long waiting list Sandi had to offer it again! All you have to do is add a fresh salad and a glass of wine. Join her for Penne Pasta with Butternut Squash and Goat Cheese, Marsala Meatballs with whipped potatoes, savory Garlic roasted Chicken and creamy Gorgonzola & Mushroom Risotto.$40 12:00-2:00pm Saturday, April 13