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Orland Park, IL 60467


You want to cook more often, but don’t know where to begin. Whether you never really learned how to cook or you’re in a cooking rut, you know that preparing healthy, flavorful meals should be a priority. Cooking shows and food magazines offer great photos and ideas, but you’re unsure about most of the instructions. Plus, who has the time?

Take the unknown out of cooking: Hands-on training in a home kitchen will teach you the essential cooking techniques needed to follow any recipe and create delicious meals for your family. From quick weeknight dinners even the pickiest child will love to Sunday supper around the kitchen table, you can cook for yourself and your family in the way you’ve always wanted to.

At “Now You’re Cooking” you will learn how to:

  • Pan-sear meats such as chicken breasts, filet mignon and pork tenderloin;
  • Sauté and poach fish filets;
  • Roast and sauté seasonal vegetables such as squash, broccoli, tomatoes, greens and other items;
  • “Bread” meats (flour, egg, bread crumbs);
  • Cook grains such as polenta and risotto;
  • Prepare pan sauces and gravy;
  • Use proper knife skills;
  • Make your own salad dressings and flavored vinaigrettes. 

Cook with confidence: Once you’re familiar with basic culinary skills, you can build upon your new abilities for years to come. By substituting take-out just twice a week with a home-cooked dinner, you will save money, boost your family’s nutrition and enjoy the special family time that only a homemade meal can provide.

Course Cost: $300 for four classes plus $40 lab fee for cost of food and recipe book.

Week One - April 2 from 10am - 1pm

Flash in the Pan: Main entrees prepared in a flash

Prosciutto-wrapped pork with pearl couscous and brussel sprouts

White bean and vegetable soup with spicy sausage

Bruscetta pasta and balsamic vinaigrette

Pork scallopini with fresh arugula salad

Skirt steak fajitas with homemade guacamole


Week Two - April 9 from 10am - 1pm

Forget Diamonds – Chicken is a girl’s best friend

Chicken piccata with lemon caper sauce over sautéed spinach

Buttermilk poached chicken breasts with rigatoni and vodka cream sauce

Stuffed chicken thighs with cauliflower mash

Chicken Caesar salad with homemade dressing and baked garlic croutons


Week Three - April 16 from 10am - 1pm

Simple Seafood - Easy and flavorful preparations for seafood

Steamed halibut en papiotte (parchment packet) with julienne vegetables

Asian-flavored salad with mandarin shrimp

Poached salmon with lemon dill sauce over haricot verts

Crunchy tilapia “bites” with sweet chili dipping sauce

Pan seared halibut with kalamata-pistachio topping


Week Four - April 23 from 10am - 1pm

Special Suppers - Meals for date night or a special family dinner

Butter-roasted whole chicken with Yukon gold potatoes, homemade gravy and oven roasted broccoli

Beef tenderloin filets with red wine sauce over mushroom polenta

Risotto with roasted corn, shrimp and fresh herbs

Linguine carbonara with bacon and peas

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"Julie, I really enjoyed your class and took way more away than I ever thought I would. I never in a million years thought a cooking class would make me excited to try new things!! So my hat's off to you. You are a great teacher and the recipes are so good!" 


Susie C., Orland Park