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Celebrating Julia Child: New Menu - Chopping Block

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Today I am going to the Chopping Block for a morning hands-on cooking class. I've been before but not in a few years and have never been to their new locations.

This is a new class.....I'll report back.

Menu from Mastering the Art of French Cooking

Soup à l'Oignon Gratinée (French Onion Soup); Beef Daube (Beef Braised with Red Wine, Mushrooms and Tomatoes); Celery Root Puree; Tart Normande Aux Pommes (Apple Custard Tart).

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  1. Okay....back from Chopping Block. Great class...Nick taught proper technique for mise en plas, knife skills, and walked through each step of the meal preparation. Best thing I learned: what caramelized onions actually look like. I have never cooked them as slowly or as long as necessary.

    Also had two assistants bringing ingredients, tools and gathering for cleanup.

    Chopping Block offers a 10% discount for anything in the store and a 15% discount on all items used in the recipe.

    Recommend

    5 Replies
    1. re: ldubois2

      Most important question: How did the food taste?

      1. re: chicgail

        Second important question: what Chopping Block? The one at the Merch Mart or the one in Lincoln Square? I'm intrigued.

        1. re: lbs

          Lincoln Square. Wanted to go to the Sausage store accross the street but ran out of time. Reminiscent of the original location.

          1. re: ldubois2

            That is great to hear that it was at the L.S location. I live right by there and my interest is definitely perked. Thank you for the report!

        2. re: chicgail

          Soup had good flavor. Daube was excellent. Never tried celery root before and it is a vegetable I'd use again. I liked it's addition to the Daube (plated on the celery root puree). Tart was a little rough. Three people were slicing apples and each had a different idea of how thinly to chop. It was inconsistent in texture. Over all great. My plan is to do this Sunday.

      2. I'm glad you enjoyed yourself and, hopefully, learned something.
        Obviously it wasn't the correct spelling of 'mise en place'.

        On the local front, my wife is, tonight, attemptin a French onion soup, started with the roasted bones from a couple of beef shanks and those from the left over pork ribs last night.
        I bowed out of the kitchen, thinking about ordering sushi. On a Monday night.

        1 Reply
        1. re: beanbreath

          Gracias for the correction )

          If nothing else, I learned how to spell ;)

          Yes...learned what caramelized onions look like...if you've never experienced what they look like it is easy to think they are ready when they are not. Never worked in a restaurant and my mom was a Campbell's soup and ground beef cook. I love to cook and have learned from books and doing it myself. I live a distance from cooking classes.

          I have made sushi in the past....not too terribly difficult. But fun!

        2. I frequently attend cooking classes at two schools in NYC that also offer corporate/social team-building, fun events. I've never paid much attention to them on my way to "more-serious" cooking classes, but thought it was a nice idea and interesting. Well, last year, while at a conference in Chicago, an evening's cooking event was scheduled at the Chopping Block. One of the most fun evenings that I ever had; staff, food and wine were great. Some people did a little shopping. One of the best things was the comment (more from some of the male attendees) that they rarely if ever cook at home and how enjoyable and confidence-building it was. Coincidentally, I was in touch with the people in Chicago today who organized the event and we discussed having a repeat event.