Cooking class Market days

Meet the chefs Chef chris CIA Graduate. Pie Crust Wizard. Wicked Funny. Chef celeste California Culinarian. Kitchen Kahuna. Sweet Soul. Chef janaki Baking Jedi. Moto Chef. Sweet as 3.14159

The wines. Welcome Wine: Vermentino 2014 Viognier 2012 Viognier, fun to say! This Rhone varietal, with notes of peaches, herbs and melon, will be a beautiful pair with watermelon salad. Carmenere 2014 The sweetness of the corn, the richness of the cheese and the flavors of the herbs in Chef Celeste s Grilled Cornish Game Hens will balance beautifully with this Chilean Cabernet franc 2012 Cabernet Franc, Cabernet Sauvignon s dad, is pulling rank and pairing up with Chef Chris marinated steak and pickled onions! Cherry A quintessential summer wine, Cherry wine goes with everything from s mores to a chili dog (cake)!

Watermelon & feta salad w/ mint Crisp and refreshing, this salad makes every picnic better. Serves 6-8. Chef Janaki INGREDIENTS 1 personal watermelon, peeled and cubed 1 small red onion, thinly sliced Torn mint to taste 1/2 c. crumbled feta cheese Balsamic vinegar and salt to taste Torn baby arugula to taste (optional) PREPARATION Toss cubed watermelon, red onion slices, and mint in a large bowl by hand. Gently mix in feta cheese crumbles and baby arugula (if using) and season with balsamic vinegar and a little salt. Cover and refrigerate for 2 hours, or even up to overnight to allow flavors to develop. Enjoy cold on a hot summer day. NOTE: While it s important to let the flavors in this salad develop in the refrigerator, don t make this further in advance than overnight. Otherwise the acidity of the balsamic vinegar will start to break down the watermelon chunks, and you ll end up with a watermelon slush instead of a salad.

Grilled Cornish Hen w/ Mirai Corn Serves 4 Chef Janaki 4 each 1.5 lb Cornish Game Hen ½ bu Parsley, rough chop 1 bu Thyme, rough chop ½ bu Rosemary, rough chop 3 ea Bay leaves 1 cup extra virgin olive oil ½ cup Lynfred Pinot Grigio 1 ea lemon, quartered Salt & Pepper 4 ea Mirai Corn ¼ cup mayonnaise 1 tsp Chili powder 1 tsp Garlic powder 1 tsp Oregano 1 tsp cumin Cheese optional First prep the Cornish game hen by removing the wing tip. From the breast bone, flatten the bird by pressing down, then split the hen in half and remove the back bone. Do the same for the rest of your hens. In a mixing bowl, combine the herbs, white wine, salt, pepper and oil. Mix in the hens and cover with the marinade. Let sit in the refrigerator for at least 4 hours or better if left over night. When ready to grill, remove from the refrigerator and let sit in room temperature for 30 minutes while you prep your grill. Once your grill is hot and ready, place the hens skin side down on the hottest point on your grill. Once you have seared it for a minute, place hen indirectly from the heat and let cook for about 10 minutes. Continuously keep checking and flip the bird on the back side and cook for additional 8 minutes. Keep in mind that all grills are made differently in ways of hot spots and cool spots. To ensure doneness, place a thermometer on the thickest point of the leg until it registers 160 degrees. Grill your lemons on side. It brings a distinct tartness and flavor when squeezed over the birds. Once your hens are still cooking, now is the time to place your corn on the grill. Mirai corn is one of the sweetest corn varieties that are abundant this time of the year. Take advantage of it and grill. It s the best way to enjoy. When all of your corns are done, simply spread mayonnaise and sprinkle your spices. Plate a piece of hen, corn and a wedge of lemon. Yummy! Enjoy.

Mustard Marinated Skirt Steak Serves 3 Chef Chris 1 lb. skirt steak 1/3 cup dry white wine (Vin de City white is a great option) 1/3 cup good olive oil 1/3 cup Dijon mustard Kosher salt & freshly ground black pepper 1/3 cup chopped shallots (2 or 3 shallots) 1 Tablespoon minced garlic cloves 2 Tablespoons chopped fresh tarragon Score the skirt steaks lightly in a crisscross pattern. This allows the marinade to penetrate into the meat. In a large measuring cup, whisk together the wine, olive oil, mustard, 1 teaspoon of salt and ½ teaspoon pepper. Stir in shallots and garlic. Place the steaks in a large Ziplock bag and pour the marinade over the steaks. Scatter the tarragon over the top. Close the bag and squish marinade over all of the steaks. Place in refrigerator for at least 3 hours or overnight. Take steaks out of the fridge a half hour prior to grilling to reach room temperature. Heat the grill to about 400 degrees. Remove the steaks from the bag and discard the remaining marinade. Grill steaks for about 4 minutes on each side for medium-rare (adjust according to your taste and thickness of the steak).

Pickled red onions Makes ½ cup Chef Chris ½ cup apple cider vinegar 1 Tablespoon sugar 1 ½ teaspoons salt 1 red onion, thinly sliced 1 Tablespoon whole pickling spice (place in cheesecloth and tie closed) Whisk first three ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place in small sauce pan and add whole pickling spice. Bring to a simmer and remove from heat and allow to cool. Place thinly sliced onion in a glass jar; pour vinegar mixture over. Let sit at room temperature for one hour. Do ahead: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.

Mocha S mores Chocolate is wonderful, but it s even better with a little coffee. Add homemade marshmallows, and you get magic. Serves 4. Chef Janaki INGREDIENTS For the graham cracker crust: 4 whole graham cracker sheets, crumbled; plus one graham cracker sheet left intact so you can break it artistically for garnish on the dish ¼ c. granulated sugar ¼ c. melted butter For the mocha ganache: Just over 1/2 c. heavy cream 6 oz. finely chopped dark chocolate 1.5 tbsp. butter, cut into small pieces and kept at room temperature 1 tsp. instant espresso powder 1.5 tsp. Kahlua 1/2 tsp. vanilla extract For the marshmallow: Just over 1/3 c. water ½ c. sugar ½ c. corn syrup Just over 1/3 c. cold water (this is not a mistake; you need two separate measurements of water) 1 tbsp. gelatin powder ½ tsp. vanilla extract Powdered sugar Corn starch Special equipment needed: Candy thermometer Torch to brulee the marshmallow

PREPARATION For the graham cracker crust and topping: Pulverize the graham crackers into crumbs (either use a food processor or a heavy rolling pin and a zip-top plastic bag with all the air squeezed out). Reserve a small amount of graham cracker crumbs for topping; mix the rest with the melted butter and sugar. Press into small individual oven-safe dishes and bake at 350 for 10 to 13 minutes, turning every few minutes to ensure even browning. For the ganache: Place the dark chocolate, butter, and espresso powder in a bowl. Bring the heavy cream to a simmer in a saucepan. Pour the cream over the chocolate mixture in the bowl and allow to sit undisturbed for 1 minute. After that minute is up, use a spatula to gently mix all the ingredients together. The heat from the cream will melt the chocolate and butter while dissolving the espresso powder. Continue stirring until no lumps remain and mixture is smooth and uniform. Finally, stir in the Kahlua and vanilla extract. Refrigerate for at least 30 minutes, or as long as you want ganache keeps beautifully and comes in handy for so many things, including just snacking when you get a chocolate craving. For the marshmallow: Melt the gelatin in the cold water (either using a microwave or your stove top) until it s completely dissolved, then place in the bowl of a stand mixer fitted with the whisk attachment.

Chili dog cake Don t eat this hot dog with your hands it s an ice cream cake! To make this jumbo frank I form chocolate ice cream into a log and tucked it into a pound cake bun. For toppings I use chopped strawberries and fudge sauce for chili, orange frosting for cheese and white chocolate for chopped onions. It s messy and delicious, just like the real thing! Serves 6 to 8. Chef Chris 1 pint chocolate ice cream, softened Red, orange & yellow food coloring 1-16 oz. frozen pound cake 1 cup fresh strawberries, diced ¼ cup chocolate fudge sauce ¾ cup vanilla frosting 1 ounce white chocolate, chopped Make the hot dog : Mix the chocolate ice cream in a bowl with enough red gel food coloring to make a hot dog color. Scoop the ice cream onto a piece of parchment paper. Fold the parchment over the ice cream. Use a ruler to push ice cream into a 12-inch long log. Roll up the log and twist the ends of the parchment. Freeze until firm, at least 3 hours. Make the bun : Trim a thin slice from all four sides of the pound cake. Make two long cuts down the top of the cake, about 1-inch from each side and 1-inch deep; dig out the center of the cake to make a cavity for the hot dog. Make the chili : In a bowl, mix strawberries with fudge sauce. Set aside. Make the cheese : Tin vanilla frosting orange with red and yellow gel food coloring; transfer to small plastic pastry bag. Snip off a small piece of the bag at a corner. Set aside. Assembly: Unwrap the frozen hot dog (ice cream log) and place it in the center of the pound cake bun. Spoon the strawberry-fudge (chili) mixture on top of the ice cream. Pipe the orange frosting on top to look like shredded cheese. Sprinkle with white chocolate. Freeze until serving.

Lynfred Winery Est. 1979. Illinois' Oldest and Largest, Continually-Operating Family Winery. Illinois Wine Pioneer. Proud Wineaux. Corkscrew Ninja. Food Fanatic.