Chicago magazine




These freeform single-session classes at Carrie Nahabedian’s acclaimed French restaurant are based on a combination of the chef’s whimsy and student requests. This means that while you’ll certainly learn how to prepare a three-course meal during your three hours with Nahabedian, pastry chef Craig Harzewski, and wine director Michael Nahabedian (Carrie’s cousin), you may also go down a side road to acquire a lifelong skill like, say, being able to tell if a steak is done just by touching it. Each class ends with dinner, and each student leaves with a free cookbook.

Selected Saturdays, 9 a.m.–1:30 p.m. 534 N. Clark St. $250


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