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Cooking Classes

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: CALL IN SIGNUP on Tuesday, March 31 at 6-8:00pm. NOTE: This is a changed format due to the Coronavirus as a precaution. MARCH 31st ONLY. Call 309-452-8841 OR 309-454-1983 from 6-8:00pm. After that, please call or come in starting April 1st at 10am. Class Limitations: Maximum of 2 Classes, 2 People per Class until Saturday, April 11th. After April 11th, 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.

EAT DESSERT FIRST—with Sandi Knapp. It’s been too long since Sandi offered an ALL dessert class so you better jump on this one! She covers the bases of dreamy flavors starting with Lemon Tiramisu Trifle (Sandi’s Italian roots are showing). A quick Chocolate Truffle Tart that will impress your guests. It’s the Midwest so you have to have a good Blueberry Peach Crisp and still there will also be a Lemon Cake to boot! $40 12:00-2:00 Saturday, April 18

FINE DINING, IN—with Sandi Knapp. Everything you could want in a complete menu that starts with an Artichoke & Tomato Panzanella (Italian bread salad). Sandi will show you how to whip up Salmon with Puff Pastry & Pesto, Baby Peas with Prosciutto, Scalloped Potatoes with Four(!) Cheeses and the REAL DEAL Key Lime Pie. $40 12:00-2:00pm Saturday, May 2

BACIN’ WITH BACON—with Lynda Detmers. The bacon ninja is at it again and this time she’s pairing it with butter and flour and popping it in the oven, oh my! The aromas will be overwhelming as you join Lynda for Bacon Cheddar Scones, Bacon Jam Palmiers with Goat Cheese, Bacon Rosemary Shortbread and Bacon Flatbread.$40 6:00-8:00pm Tuesday, May 5

COOKING WITH LE CREUSET—with Trisha Ranallo. We are always so glad to see Trish arrive to teach a class, traveling from Chicago. This time she’ll be highlighting dishes from the book “Salt Fat Acid Heat” and it’s cooking lessons. Join Trish for Buttermilk Chicken, Shaved Carrot with Ginger & Lime Vinaigrette, Creamy Asparagus Mint Pasta and an Almond Cardamom Tea Cake with whipped Bourbon scented Cream. $40 5:30-8:00pm Wednesday, May 6

SPRING DINNER PARTY —with Rodney Litwiller. The salmon “run” in the Spring, and so it is in the kitchen. The main event is a slow cooked Salmon with a Citrus Salsa Verde, a Spring Veggie Jumble (fingerling potatoes, baby carrots, asparagus, leeks and fresh peas) with Lemon Tarragon Butter, a crisp side of Napa Cabbage with a Ginger Dressing, Avocado & Bacon and his mother’s old fashion Rhubarb Cake. We’ll be serving Fruit Shrub cocktails to compliment the menu.$45 5:30-8:00pm Monday, May 11

THE MYSTERY OF SOURDOUGH—with Chef Chad Sanders. If you’re at all interested in starting the journey of learning to bake bread and specifically using a sourdough starter this is the class for you. He will discuss the benefits of baking with local flour while making Country Sourdough, Galician Corn Bread with Sunflower Seeds, Danish Rye and Apricot Almond. $45 6:00-8:00pm Monday, May 18

SALMON IS KING—with Sandi Knapp. Unapologetically, this menu also has salmon as the main entree, but this is too good to resist and we’re sure you haven’t made it like Sandi does! Join her for this quintessential Spring menu of Asparagus & Cheese Tart, Roquefort Pear Salad, Creamy Tuscan Salmon and finish with Strawberry Cobbler that will bring a happy grin. $40 6:00-8:00pm, Tuesday, May 19

THE KIDS ARE COOKING—with Brandi Jo Rossiter. Here’s a class for the younger chefs in the family and Brandy Jo will have them roll up their sleeves in this hands-on class. An Italian themed menu with Homemade Gnocchi (we don’t mind if a little flour gets on the floor!), Crostini Toasts, Lettuce Cake (a layered salad in a spring form pan!) and Sharp Cheddar Cheese Straws. $40 (Ages 10 & up, limit of 10 kids per class with accompanying adult). 6:00-8:00pm Wednesday, May 20

THERE’S A PIG IN MY SALAD!—with Lynda Detmers. The bacon ninja strikes again and found a way to offer a class that’s all salad, so it’s good for you, right?! But, hey, there’s always room for a little bacon so how about Bacon & Egg Salad with fresh Basil, Bacon Wrapped Asparagus with soft cooked eggs, Green Bean Potato Salad with Cashews and Lardons and finely Curried Broccoli & Bacon Salad. $40 6:00-8:00pm Tuesday, June 2

NO WORRY ABOUT THE CURRY—with Diane Skidmore. Join the fun as Diane & her daughter Lindsey Moss cook up another favorite meal that begins in Southeast Asia and finishes in Italy. To begin: Singapore style Curry Chicken Satay with a savory Indonesian Peanut Sauce, delicately perfumed Vegetable Sparkle Rice from the Himalayas, a refreshing Thai Cucumber Salad and Key Lime Coconut Panna Cotta topped with Key Lime Strawberry Compote. $40 12:00-2:00pm Saturday, June 6

FLAVORS FOR FATHERS—with Sandi Knapp. Created with Dad’s in mind, but not limited to them! Start off the fun with a Brewski Dip and a Tomato, Olive & Feta Salad, learn how to sear Steaks ahead to serve at just the right time, Baked Potatoes with Gruyere Cheese & Caramelized Onions and finish with Strawberry Cheesecake Parfaits. $40 6:00-8:00pm Monday, June 8

PARTY BOARDS—with Sarah McManus. This class will focus on the many ways you can create serving boards, formerly only known as “cheese trays”. Look far beyond cubes of cheese and cherry tomatoes and imagine all the wonderful colors and textures of a wide variety of foods to nibble, dip, and dunk. Spreads, pickled veggies, grilled meats and sweet treats. Get tips on presentation, style and variety along with great recipes for some of the best little bites and spreads. Wine will be served, $45. 6:00-8:00pm Wednesday, June 17