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Celebrating Julia Child: New Menu - Chopping Block

ldubois2 Jan 17, 2011 04:24 AM

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. ldubois2 RE: ldubois2 Jan 17, 2011 12:39 PM

    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
      chicgail RE: ldubois2 Jan 17, 2011 12:44 PM

      Most important question: How did the food taste?

      1. re: chicgail
        l
        lbs RE: chicgail Jan 17, 2011 01:26 PM

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

        1. re: lbs
          ldubois2 RE: lbs Jan 17, 2011 04:23 PM

          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
            l
            lbs RE: ldubois2 Jan 18, 2011 06:11 AM

            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
          ldubois2 RE: chicgail Jan 17, 2011 04:22 PM

          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. b
        beanbreath RE: ldubois2 Jan 17, 2011 03:02 PM

        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
          ldubois2 RE: beanbreath Jan 17, 2011 04:29 PM

          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. m
          markabauman RE: andrearosamiller Jan 21, 2011 01:29 PM

          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.

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