Chicago Lebanese cooking class October 19th!

This post may contain affiliate links. Please read our disclosure policy.

Hello there! This is a quick note to let you know that I’ll be teaching Lebanese cuisine in Chicago on Monday, October 19th at the Chopping Block, Merchandise Mart in Chicago. I would love to see you there to talk, cook, taste, and of course: sign books for you, your family and friends! Reserve your seat by calling 312-644-6360, or click here.

I’ve been enjoying this wonderful culinary center since its first days in a wonderful old house on Webster in Lincoln Park, so it’s been special to see how The Chopping Block has grown and it’s a great honor to now bring Lebanese culinary delights there.

See you soon, Chicago!

 

Maureen Abood cooks Lebanese in Chicago 10/19

(Visited 844 times, 1 visits today)

You May Also Like...


Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

7 Comments

  1. maureen, your cookbook, recipes, stories and pictures are all wonderful.
    when, however, are you going to demonstrate how to bake the basic pita, lebanese/syrian bread that is so basic to all our food? so basic, in fact, that many middle eastern americans still use bread in place of utensils.
    thank you!

  2. Hi Maureen, thank you for your wonderful stories and recipes. I have two questions for you; will you be coming to Portland, Oregon on your book tour and if so, when? And, in general, what kind of cinnamon do you recommend for Lebanese cooking? A spicy-hot, strong Vietnamese cinnamon, a more mellow fruity-citrusy Ceylon, or maybe something in the middle?

    1. Hi Jada–great question. I use all kinds of cinnamons rather than just one, but my basic is a Vietnamese cinnamon. Love it!