Six people. One kitchen. The whole place to themselves. That's a different kind of night — and it's one of our favorites to host. This week, the HR team from Hydro Aluminum Metals USA came in for a private cooking class. No shared space, no strangers, no distractions. Just six people, our chef, and an evening built entirely around them. They chose the Japanese Menu. And they nailed it. What the Hydro Aluminum Team Cooked The night ran through three courses, start to finish: →

If you've ever had a lobster roll on a hot day and thought I wish this happened more often in my life — the shrimp roll is your answer. Same logic, same buttery toasted bun, a fraction of the cost, and a slightly nuttier, sweeter flavor. It's one of the most-requested dishes in our spring cooking classes in the Chicago area, and once you make one at home you'll see why. The secret to a great shrimp roll is in the poaching liquid. You're not just cooking the shrimp — you're se

Spring cooking should feel light, a little playful, and not require a list of ingredients you have to translate. That's why this recipe has become such a favorite in our springtime cooking classes in the Chicago area — it's approachable, hands-on, and the kind of dish that builds real cooking skills without feeling like a lecture. These shrimp cakes are like crab cakes' snappier cousin — sweet Gulf shrimp held together with just enough egg and breadcrumb, brightened with herb