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Time Flies When You’re Having Fun at TCB

I cannot believe that The Chopping Block has been around for 28 years! I am in awe of my predecessor for building such a wonderful company that I can only hope to continue her legacy for another 20 ...

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Knife Skills: Breaking in the Cutting Board

“A dull knife is more dangerous than a sharp one,” is one of the first lessons Chef Hans shares with a full house of 18 students who are curiously comparing knives at their individual stations. Most ...

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How to Throw a Crawfish Boil in Chicago

I have never been to a crawfish boil, nor had I ever even tasted a crawfish until my recent Crawfish Boil class at The Chopping Block. I had no idea what I was getting into (in a good way.)

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Pigs Heads are Not for the Faint of Heart

There is a distinct possibility that I am a little too obsessed with pork. In my tiny little Chicago apartment, I have a curing cave for making cured meats (mainly pork). I recently pulled out a ...

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Spring Into these New Techniques

  Spring has finally sprung here in the Midwest, and I don’t know about you, but I’m ready to...Read more

Fluffy, Flavorful & Dairy-Free: Pancakes That Break the Rules

  There’s a long-standing myth in the brunch world that dairy-free pancakes are, well... sad....Read more

Bite Off More Than You Can Chew

  I want to share a project my wife and I worked on together a few years ago. I felt inspired...Read more

Tasting the Trend: Can Hearts of Palm Noodles Replace Pasta?

If you're anything like me, pasta has always been a go-to comfort food, it's easy, satisfying,...Read more

Pemmican: As Good as Gold

  Pemmican is one of the most important foods that you’ve probably never heard of. Pemmican...Read more

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