Cooking With the Best Chefs’ fall classes set

Cooking with the Best Chefs, a culinary organization open to the public, has announced its fall lineup of classes, which are held at the Huddle Restaurant and Banquets, 1100 N. State St., Belvidere.

Cooking with the Best Chefs is a culinary organization that has produced more than 4,200 cooking classes with more than 400 of the Chicago and Rockford area’s best chefs. The group also holds restaurant tours, wine dinners, mushroom hunts, attends food and wine festivals, and holds special events. Best Chefs will publish A Decade with the Chicago Area’s Best Chefs, a cookbook that will benefit the Northern Illinois Food Bank and the Greater Chicago Food Depository.

Every three months, the group sponsors a new season of classes and events, which are open to the public. Each class is two hours and taught by a different professional chef. Recipes and hearty samples of each dish are provided. All classes are open to the public with advanced registration. Register at least seven days in advance. Cost is $35 per person for the public and $25 for members. Annual membership is $25 per household. Call (630) 980-6800 for more information and to register, or log on to

Fall cooking classes

Wednesday, Nov. 15, 7-9 p.m., Holiday Dinner Alternatives with Jason Kovanda, executive chef, University Club, Rockford: New, tasty holiday alternatives that will become new traditions in your home: Blue Cheese and Apple Turnover; Stuffed Pork Loin with cranberry and apricot cornbread stuffing; and Sweet Potato Bread Pudding.

Friday, Nov. 24, 8-10 p.m., Singles Event: Learn Four Dishes & Knife Skills with Tom James, chef-owner, The Huddle, Belvidere: Learn knife skills and how to cook three entrees and a side dish for home or entertaining friends: Blue Cheese-Encrusted Flat-Iron Beef Grill with garlic mashed potatoes; Sun-Dried Tomato and Pesto Penne Pasta; and Australian Orange Roughy, stuffed with fresh crab, cream cheese, basil, oregano and garlic. Singles will receive name tags and are invited to stay after class for a 10 p.m.-midnight party with cash bar.

Wednesday, Nov. 29, 7-9 p.m., Continental with a Twist with Tom James, chef-owner, The Huddle, Belvidere: Southwestern Chicken and Pasta, boneless chicken breast sauteed with Southwestern seasonings and heavy cream, served on a bed of penne pasta; Lobster Savannah, slipper lobster meat sauteed with bell peppers, white wine, and cream; Sun-dried Tomato Pesto with rice pilaf and a sun-dried tomatoes and fresh basil; and Broccoli Polonaise, fresh broccoli topped with polonaise sauce of butter, eggs and bread crumbs.

Wednesday, Dec. 13, 7-9 p.m., German Comfort Food with Mike DuPre, chef-owner, Der Rathskeller, Rockford: Stuffed Schewine Schnitzel, tenderized pork cutlets lightly breaded and stuffed with ham; Beef Rouladen, rolls of beef with bacon, onion, pickle and mustard; Chicken Jaegerschnitzel with a light and creamy mushroom sauce; and Kasespatzle, homemade spätlese with Swiss cheese, caramelized onions and bacon.

Friday, Dec. 29, 8-10 p.m., Singles Event: Four Easy and Tasty Entrees with Stephanie Kuti, sous chef, Don Shula’s Steakhouse at the Westin Northwest, Itasca: Homemade Spanakopita, spinach pie with feta, wrapped in phyllo dough; Toasted Ravioli with Tomato Basil Cream Sauce; Herb Roasted Chicken with caramelized onions and cornbread stuffing; and Braised Beef Short Ribs with root vegetables over egg noodles. Singles will receive name tags and are invited to stay after class for a 10 p.m.-midnight party with cash bar.

From the Nov. 8-14, 2006, issue

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