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
HOW TO REGISER FOR CLASS: WALK-IN REGISTRATION on Saturday, Sept. 28 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., Sept 30th @ 10am. Class Limitations: Maximum of 2 Classes, 2 People per Class until Oct.12th. After Oct. 12th, 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. Classes are observation only with some exceptions where noted.
FALL FESTIVAL OF FLAVORS—with Colin & Sara Riley. Pulling out all the stops, Culinary Institute of America graduates, Colin & Sara show off their skill with silky Carrot Ginger Soup, Pan Roasted Alaskan Salmon with Butternut Squash & Chanterelle Mushroom Panade with a Sauce Mornay and finish with a decadent Bourbon Pecan Tart.$40 11-1:00pm, Saturday, October, 5
CARAMEL APPLES—with Melinda Baur. This “workshop” is right in step with the season! When Melinda offered to share her secrets to making Caramel Apples we jumped at the chance. What I can say is that it will involve plenty of chocolate and an array of tasty topping including nuts, coconut, sprinkles… Everyone will make two to take home to indulge or share!$40 6-8:00pm, Thursday, October 10
NOODLES NOODLES—with Tak Cheung. Get to know noodles! Tak will introduce you to more than spaghetti in this session. A light hands-on class will include rice, wheat, bean and potato noodles in various dishes to include soup, stir-fry and lo mein noodles. $40 12-2:00pm, Saturday , October 12
MAIN DISHES FOR FALL—with Sandi Knapp. You always get a family favorite user friendly recipe from Sandi and this class is no exception. Join her for Bourbon Roasted Pork Tenderloin with Apples & Onions, Tender Roast Chicken with Sweet Tomatoes and Basil, Lemon Asparagus Pasta with Chicken and even Sheet Pan Roasted Salmon with Pineapple. Ring the dinner bell! $40 6-8:00pm, Monday, October 14
NACHO PROBLEM—with Lynda Detmers. Nachos can become addictive so we don’t want any problems, but here it is straight from Lynda’s kitchen. Nachos like you’ve never known them before. Greek Nachos-fried pita with feta, olives & yogurt sauce; Italian Nachos with pasta chips mozzarella & pepperoni; German Nachos with Corned Beef, Kraut and Swiss (think Reuben sandwich); Dessert Apple Pie Nachos to finish. $40 6-8:00pm, Tuesday, October 15
GET IT ON THE TABLE QUICK—with Sandi Knapp. No matter who you are or how many you are cooking for we frequently are trying to get dinner on the table, quickly. Here are four great answers: Pasta e Fagioli (Italian bean soup with Pasta), Sheet Pan Pork with green beans and potatoes, Baked Penne Pasta with roasted veggies and Deviled Chicken (garlic, dijon, cayenne & Parmesan). $40 12-2:00pm, Saturday, October 19
AROUND THE WORLD VEGETARIAN—with Chef Chad Sanders. Take notes in class, this guy’s been cooking professionally for many years and has all kinds of tips and great knife skills. This time he’s traveling the world for high flavor, join Chad for Spring Rolls with a Spicy Mint Sauce, Wheat Berry Salad with Roasted Beets & Goat Cheese, Mexican Potato Casserole and New Orleans Smothered Green Beans. $40 6-8:00pm, Tuesday, October 22
COOKING WITH LE CREUSET—with Trisha Ranallo. A tasty French menu for this evening will highlight the versatility of Le Creuset cookware. Start your menu with a classic French Onion Soup, comforting Lyonnaise Potatoes with Ham, sautéed Swiss Chard side dish and a finishing sweet of Crepes with Raspberry Chambord preserves, whip cream and chocolate drizzle. $40 6-8:00pm, Wednesday, October 23
DINNER MENU—with Carol Hiebert. “I’m coming over for dinner and this will make me happy”— menu. Everything about this dinner sounds tasty, achievable and appealing to all ages. Join one of our most experienced cooking teachers for Easy One Skillet Chicken with Crisp Potatoes, Spinach Salad with Apples, Feta & Toasted Almonds and Magic 2 ingredient Chocolate Peanut Butter Mousse.$40 12-2:00pm, Saturday, November 2
THANKSGIVING-ISH!—with Rodney Litwiller. An experienced home chef that travels, tastes and asks questions wherever he is; join Rodney for this low-pressure Thanksgiving meal. Learn to Dry Brine and roast Turkey and make Gravy ahead of time! Side dishes include sautéed Pears with a Bacon & Mustard Dressing and a Kale & Cucumber Salad with a roasted Ginger Dressing. Includes wine pairings to taste. $45 5:30-8:00pm, Monday, November 11
CHINESE HOT POT—with Tak Cheung. A man truly obsessed with teaching others to cook for good taste and for the love of sharing a meal with family and friends. In the spirit of the coming season Tak will be show you how to create your own hot broth based soup, making it the way you like with noodles, veggies, shrimp, chicken and more. Tak’s classes are always partially hands on so come prepared to cook. $40 12-2:00pm, Saturday, November 16
KIDS MEXICAN FIESTA—with Brandy Jo Rossiter. This hands-on cooking class for kids will spark their interest in the kitchen and may encourage them to try different foods!? Join enthusiastic Brandy Jo for Crazy Crust Mexican Pizza, bit sized Tacos, Chili Cornbread Salad and Fried Ice Cream Sundaes!$40 6-8:00 pm, Monday, November 18 (Ages 9-14, Limit of 10 kids per class with accompanying adult)
CAPITAL GOURMET—with Lynda Detmers. Always on the move visiting a new town and a new restaurant Lynda’s inspiration for this class comes from a trip to D.C. Start things off with a Smoked Trout Spread appetizer, a warming Beef Dumpling Soup for fall, Red Wine Braised Beef Short Ribs (in an Instapot) and a sweet ending of Brown Butter Bourbon Bread Pudding. $40 6-8:00pm, Tuesday, November 19
TIME FOR TRUFFLES—with Melinda Baur. All right everyone, here’s another chance to get into Melinda’s chocolate “workshop”. It sells out every time because really, who does not like handmade chocolate truffles! In this class you will be making the truffles with her guidance and choosing from flavors and finishes. Everyone takes home a box of truffles to hoard or share!$40 6-8:00pm, Thursday, November 21
QUICK MAIN DISHES #2—with Sandi Knapp. For the final class of the session, Sandi has put together a winning group of dishes for your home arsenal of recipes. I can’t wait to try every one of these! Join her for Skillet Chicken Pot Pie with Butternut Squash, Thai Shrimp with Basil & Mint, Baked Egg Crepes with Cheese & Marinara and Fettuccini with Turkey & Tequila. $40 12-2:00pm, Saturday, November 23