It's grilling season - time to enjoy the long days of summer with friends and family outdoors. Just like here in America, home cooks and chefs in my homeland of Germany have a passion for grilling ...
Grilling season is one of my favorite parts about summer at The Chopping Block. Who wouldn’t want to have a chef make delicious food for you in one of our outdoor grilling demonstration-style ...
It seems almost every year there is a vegetable that makes it way to the spotlight. Kale and cauliflower have had their day, and I am voting to make fennel the next big trend. Who else besides me ...
June is when Summer kicks off and Mother Nature teases us from time-to-time with hot weather days. It gives us a reason to hang out at the beach and pull that grill out, as we celebrate Pride Month, ...
I absolutely love when the Chicago weather cooperates, and I am able to cook outside. Grilling and smoking outdoors is something my husband and I are truly passionate about. If you are new to the ...
A Go-To Summer Salad: Mexican Grilled Corn and Tomato Salad
My family and I love Mexican food, and it’s something we enjoy at least twice a week. Because it’s our go-to cuisine when cooking at home, and because there are so many different ways to express the ...
Grilling season is in full swing at The Chopping Block, and one of my favorite grilling classes is New Orleans Brunch on the Grill. We make Cajun grilled shrimp skewers with remoulade, BBQ baked ...
We officially kicked off grilling season last Wednesday with a hands-on grilling class on Cinco de Mayo. On Saturday, we had our first demonstration class on the Lincoln Square patio with one of our ...
It’s grilling season, and I am ready for it! I love entertaining, but sometimes I prepare so many appetizers for fear that my guests will be too hungry while I am grilling that by the time I present ...
I find that eggplant generally gets a bad rap. I’m not sure if people are averse to its texture or flavor, or they are just not familiar with how to prepare it, but I absolutely love eggplant, so I’m ...
