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
Getting Stuffed on Chicken Wings
When I was asked to write about chicken wings for our next #TCBCookingChallenge I was so excited. I love chicken wings! Whether they are fried, baked, smoked, dry rubbed or tossed in a delicious ...
What is the first thing that you think of when you hear the term “dumpling?” Over the course of thousands of years there have been many talks as to what constitutes a food item to be considered a ...
If you are like me, you would agree that summertime is the best time for cooking. With the gorgeous weather, cooking and eating outdoors just can’t be beat. All of the bountiful produce from the ...
What inspires you to bake, cook or create a delicious dish? For me, inspiration can strike from just about anywhere. It can come from reading a good cookbook, seeing beautiful food pictures on ...
I cannot tell you all how many times I have forgotten about something I was cooking in the oven and it burned to a point where I couldn’t eat it. Sound familiar? It happens to the best of us.
One of the questions I get asked the most in the classes I teach is: “Do you cook every day at home?” I feel like there is a common misconception that all professional chefs cook gourmet meals every ...
Eggs are one of the most versatile ingredients in the culinary world. There are by far over 80 thousand ways to prepare and use them. From breakfast, lunch and dinner to dessert they can be eaten in ...
A few weeks ago, I posted a picture of my Burek in The Chopping Block's private Facebook group with the promise of the complete recipe to come. If you are not familiar with our TCB group, you should ...
You may be asking yourself: “Dacquoise, what the heck is a Dacquoise?” In laymen’s terms, a dacquoise is a decadent classic French dessert made with layers of almond and hazelnut meringue, espresso ...
Do you ever daydream about cinnamon rolls, or am I the only one? I could eat them all day every day. One of the very first things I decided to bake during the shelter in place order was ooey-gooey ...
