Give the gift of cooking! We offer gift certificates in any denomination for classes and merchandise and gift registry for any occasion.
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We've got an all-star lineup of lovely ladies in our kitchens over the next couple of months. From sustainable food to cookies to butchery, these females are tops in their fields, and we are excited to bring these special classes to you.
Girl power is DIY butchery, and these ladies are the queens. Chef & Author Kari Underly (top) and Home Food Preserver & Author Cathy Barrow (bottom) will tag team a butchery and sausage-making demonstration, in which you'll learn how to get the most out of a pork shoulder and turn it into three different kinds of sausages.
The Leading Ladies of Butchery with Kari Underly & Cathy Barrow
Saturday April 18 10am-12:30pm
Mindy Segal, the powerhouse behind HotChocolate and James Beard Award winner for Outstanding Pastry Chef in 2012, celebrates the release of her first cookbook "Cookie Love" with us next month. Packed with more than 60 perfected recipes for every kind of cookie you can think of (and some you haven't), this book is a celebration of the most humble, delicious and wonderful of baked treats.
Cookie Love with Mindy Segal
Saturday, April 25 11am-1:30pm
Take a seat at the Lebanese table as Author and Food Blogger Maureen Abood introduces us to more than 100 irresistible recipes in her book "Rose Water and Orange Blossoms." Her blog of the same name won Saveur's best food blog award!
Rose Water and Orange Blossoms with Maureen Abood
Tuesday, April 28, 7pm-9:30pm
Last fall's The Chopping Block Classic was such a big hit we've decided to do it again... spring style! This event will also feature our first Boot Camp Expo, featuring chef demonstrations of lessons covered in the week-long class. Enroll in our April or May Culinary Boot Camp on this day and save $200.
Friday, April 10
In addition to the Boot Camp Expo, we'll have all the usual fun of a Chopping Block Classic: food, wine and special discounts on retail merchandise from 11am-4pm. All are welcome to this complimentary event!
Usher in grilling season as we fire up our Big Green Eggs at Lincoln Square.
Saturday, April 11
10am - 3pm
A knife is the most important tool in a home cook's kitchen. Is your knife helping or hindering you?
Find out during our Annual Knife Sale in April where all knives are 20% off. Our staff is trained to help you choose the right knife for you. Whether that's a 10-inch German-style knife or a 8-inch sleek Japanese blade, everyone has a preference. In fact, we love to say knives are like wands in the Harry Potter stories: "The knife really chooses you." Stop by our stores to have an associate help you try out different knives and pick the best fit for you. We promise we won't make you don a Sorting Hat!
If you want to cut down your prep time in the kitchen, try our most popular class: Knife Skills.
Do you know the difference between sharpening and honing your knife? Many of our students aren't familiar with honing steels or sharpening stones and don't know how to use them. But honing your knife is just as important as sharpening it. Read why in our blog.
Purchase any knife during our April sale and also receive 20% off a honing steel.
We are teaming up with Chicago Untapped to welcome spring with food and spirits. Enjoy a spring-inspired hands-on appetizer class at The Chopping Block at the Mart. Then, head to Rhine Hall Distillery for a private tour and lesson in the distilling process. Top off the day with a tasting of their delicious brandys.
Saturday, April 4
Starts at The Chopping Block at the Mart
Spring is finally here! We're celebrating the arrival of strawberries, ramps, asparagus, radishes and spring peas with new classes and menus.
Our Spring Training class is blossoming with fresh ideas for spring veggies like Crostini with Radishes, Goat Cheese and Pea Shoots.
Spring lamb is here, so indulge in the other red meat such as Mediterranean Roasted Leg of Lamb with Tapenade in Mary Ate a Little Lamb.
Be sure to check out all of these classes that feature new spring menus:
Please note that most of these classes are offered at multiple times and locations, so please check our class calendar for the best fit for your schedule.
This week's weather has inspired us to jump straight from spring to summer. Book a private party in June, July or August before April 15, 2015 and receive $5 off per person on any alcoholic beverage package. That means you can spend your tax return on other goodies like gift cards for your guests!
The fine print: This offer applies only to events not already booked. If an event is canceled or rescheduled to a different time frame, the offer will not be extended.
Just like a good recipe, sometimes a cooking class needs some tweaking. We've been working to improve our Cooking Lab series over the winter. Our chefs have taken our original series and broken it into single interactive demonstration classes that focus on dialogue between the chef and student, creating an enriching experience loaded with information.
Monday, April 20, 6pm-9pm
Saturday, April 25, 10am-12:30pm
More classes are in the works, so stay tuned for more Cooking Lab experiments.
If you want to take a leap into the culinary arts, our Boot Camps are crash courses in cooking.
Master the Mother sauces and learn how to take the classics to contemporary in Sauce Boot Camp coming up later this month.
Our Baking Boot Camp covers pies, tarts, eclairs, cakes and more. You'll be amazed at what you can accomplish in our pastry kitchen in just one weekend.
For the ultimate in a cooking education that won't cost you $30K and a year of your life, check out our Culinary Boot Camp in April.
One of our Boot Camp graduates, who's also an author, included her experience in the week-long class in her book Bread and Wine: A Love Letter to Life Around the Table with Recipes. It's an excellent read for anyone interested in food, family or just a good read.
Read our interview with Shauna Niequist in our blog.
It's time to see what our tools are made of. As you know, each and every item we select to carry in The Chopping Block's retail stores has been tested by our culinary staff. Now, it's your turn.
Visit our stores in March to "test drive" our favorite graters from Microplanes to box graters and peelers from Rosle to the affordable workhorse Piranha Peeler. Whatever your job or budget, we have a chef-approved tool for you!
The best part is that all tools are 20% off in March. If you buy three tools, the savings jump to 25%.
See why Shelley loves our Rosle peelers in our latest video.
Why we love Rosle Peelers
Our chefs certainly have their favorite tools as well. For instance, Chef Sara Salzinski can't live without her tongs.
"Don't underestimate the power of good tongs. They are an absolute essential tool you must have in your kitchen. And, not just any tongs. You want tongs that have a good solid grip so your hand wont slip and can lock to save space, like the OXO tongs we carry at The Chopping Block. Next to knives they are the most used tool in my kitchen because they are an extension of my hand. They jump in when the going gets rough allowing me to handle my food properly so I can achieve the best results. From turning steaks, to tossing salads and pastas, for all of your grilling needs, and for reaching that box of cereal on the top shelf, tongs will never let you down." ~Chef Sara Salzinski
Spoiler alert: All of our chefs share their favorite products on our new website, which is getting close to launch. Stay tuned! Our loyal newsletter subscribers will be the first to have a sneak peak.
Our silicone lined fish spatula is extra thin and angled so it can get beneath the most delicate fish without causing it to flake. Plus, it's heat resistant up to 425 degrees.
This spatula would be perfect to use on the beautiful fish you can get from Hooked on Fish, a sustainable seafood delivery service in Chicago. This week's offerings include sustainable Skuna Bay Salmon, Cobia and Yellowtail Snapper. Both locations of The Chopping Block are pick-up locations for Hooked on Fish.
Our new kitchen at the Merchandise Mart pays homage to our Owner/Chef Shelley Young's mentor Julia Child. The genius of French cooking in America had so many pots and pans that her husband Paul designed a pegboard and mapping system so that each pot could be within easy reach. Artist Jennifer Webster painted her version of the pegboard which is part of Julia's kitchen now at the Smithsonian Institution.