The Chopping Block Cooking & Wine Blog

Shelley

Shelley has been teaching people to cook since she opened The Chopping Block in 1997. She spent 17 years as a professional chef, working in busy restaurants and private homes but realized her calling was to get other people to cook. Shelley’s unique concept of a recreational cooking school, gourmet kitchen store and private event business provides Chicago with over 300 cooking classes and private events each month. Shelley loves to garden and entertain for family and friends in her Lincoln Square home.

Cheese Making at Home Part 1: Butter, Buttermilk and Sour Cream

I just got back from a two-day cheese making class at the Ploughshare Institute in Waco, Texas. I couldn’t have been more pleased with the class. When I take classes, I am always looking for ways to ...

How to Make Sushi at Home

Just because I am a chef doesn’t mean that I am absolutely comfortable preparing every type of food. For instance, I certainly cannot claim to be an expert when it comes to making sushi.

How to Dry and Preserve Morel Mushrooms

I purchased a house in Michigan last August and have been excited to go morel mushroom hunting like I used to when I was a kid. I have gone out over the years with my brother but haven’t had any ...

Paying it Forward with Espelette Pepper

You may have read an earlier post of mine “Espe What?" extolling my appreciation, perhaps even infatuation, with espelette pepper. Years later, my infatuation is still as strong. In fact, anyone who ...

How to Cook Maitake or Hen of the Woods Mushrooms

I grew up Morel mushroom hunting with my family so my love of exotic mushrooms was formed at an early age. I cherished the experience and time with my family exploring the woods and the healthy ...

Platter Presentation and Table Display

Now that we are in the middle of holiday entertaining season, you may be busy planning a party. You'll want to consider decor and presentation, as well as the menu itself. I find platter presentation ...

How to Present your Food

I’ve been thinking a lot about atmosphere and aesthetics these days and how it affects our experience of food and dining. I know most people care about appearance on some level, the most basic being ...

Espe What?

Espelette. Pronounced es-pa-let, this little pepper from the southern region of France is one of my favorite ingredients and I dare say, a secret weapon in my arsenal of cooking tricks. Although this ...

Chicago Garden

I grew up homesteading and living off of the vegetables we grew, so having a vegetable garden has always been a way of life. I have never been able to shake the desire to play in the dirt or to ...

Warming Christmas Eve Traditions

The sight of a thick tomato-y chili and a briny batch of oyster stew simmering on the stove are rich in tradition for me; it is my family’s meal the night before Christmas. According to my mom Irene, ...

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Shelley

Recent Posts

Cheese Making at Home Part 1: Butter, Buttermilk and Sour Cream

How to Make Sushi at Home

How to Dry and Preserve Morel Mushrooms

Paying it Forward with Espelette Pepper

How to Cook Maitake or Hen of the Woods Mushrooms

Platter Presentation and Table Display

How to Present your Food

Espe What?

Chicago Garden

Warming Christmas Eve Traditions

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