Spring is in the air, and in our kitchens! But if you still need some last minute tips and recipe ideas, SIP Southport & Irving {4000 North Southport Avenue, Chicago; 773.857.2890} is hosting a class this evening with a seriously drool-worthy menu that ranges from pea soup to beignets. Plus, it includes a special tutorial on gnocchi-making with seasonal vegetables, and optional cocktail pairings.
The class will be led by Chef Andrew Shedden and starts at 6:30pm this evening. Tickets are $30 per person, and an additional $15 for wine and cocktail pairings. You can call 773.857.2890 to reserve your spot.
We chatted with Chef Shedden to learn more about the class and the program at SIP.
DiningOut: The spring cooking class features a lot of produce-based recipes. Why did you craft it in that manner?
Andrew Shedden: People’s eating habits are changing and vegetables are becoming a bigger piece of our diets. So this was a way to show people some new approaches to their usual techniques.
Do you source your produce locally?
We try to buy locally as much as we can. Changing seasons is a great way for chefs to put their creative elements to work. It’s always fun to adapt menus to the seasons!
What are some produce that are currently in season in Chicago?
As far as what’s is season now, there isn’t much. Luckily, however, there are a few urban farms that allow us to get almost anything. Spring is around the corner! Mushrooms, ramps, and rhubarb are the first things that let us know spring is here.
What do you hope people get out of this class (other than a full belly)?
I hope people learn some new tricks and approaches to their cooking styles. My goal isn’t to just teach them a single recipe. I want to teach them techniques, so they are able to use them in all types of cooking.
What epitomizes spring cooking to you?
Spring cooking to me is lightening up dishes and produce with forward thinking.
Interview by Kaleigh Glaza | Online Editor
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