Chef Lisa graduated culinary school at Kendall College Evanston in 2003. Before Lisa became a chef instructor at The Chopping Block, she worked in numerous restaurants around Chicago including Naha (where she met her husband), Spiaggia, Custom House and opened Acanto in 2014. When not in the kitchen you can usually find Lisa curled up with a great bottle of wine and a good book or eating out at a new restaurant with her husband.
Recent Posts
What to Do with All that Cream
We have all been there - you buy an ingredient for a recipe and then you don’t know what to do with the rest of it! Or, you buy too much of something and then have to figure out how to use it all ...
It's that wonderful time of year again - the weather is changing, and apple season is in full swing. That means Apple Fest is right around the corner! This is one of my favorite neighborhood events ...
Summer is coming to an end, but you wouldn’t know it with this recent heat wave that we’ve been having here in Chicago. The best way to cool off is to make some homemade ice cream. I don’t know about ...
I just love when I have a 'Eureka!' in the kitchen. It’s that moment when you come up with an idea and just need to test it out to see if it works. I am sure I have not reinvented the wheel and ...
Well, here we are again! Nobody asked for it, but here is another egg obsession blog. I am always in search of new and different ways to prepare eggs. I admit my daily go-to styles are scrambled or ...
Teaming Up with Driftless Prairie Meats and Market
Farmers market season is finally upon us. One of my favorite parts of shopping at the market is being able to meet the farmers and become familiar with where my food is coming from. I love that The ...
Hello, my name is Lisa, and I have an egg addiction! For those of you who know me, I tend to bring up eggs in almost every conversation and cooking class I teach. I seriously eat eggs every single ...
Have you ever heard of Basque country? This region in Europe spans over the northern part of Spain and the southern part of France. This area of the world is known for numerous culinary delights ...
One of the coolest parts of my job is being able to test new recipes and make sure they work to fit the needs of our classes and events. I love being able to take a recipe that I have never made ...
