Virtual Cooking Class with Chicago Chef Paul Kahan

Virtual Cooking Class with Chef Paul Kahan

Roasted Sockeye Salmon with Pepita Pesto
Charred Radicchio with Balsamic Vinegar
Roasted Delicata Squash with Honey and Lemon

Sitka Salmon Shares, an Alaskan direct-to-consumer seafood company, paired with Chef Paul Kahan, the two-time James Beard Award winner behind popular Chicagoland restaurants avec, The Publican, and Big Star for a Virtual Cooking Class featuring their wild Alaska sockeye salmon.

Guests received a meal kit for two shipped to their door plus a code to cook virtually alongside Paul, and Culinary Director Perry Hendrix. The cost was $149 plus shipping. There was a generous amount of product in the shipment, enough to feed four, making this a delightful gourmet experience a very reasonable cost per person. And it was especially neat to spend time with one of Chicago’s great gregarious chefs in his own kitchen.

Cooking Class Recipes

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Welcome Fall: Radicchio and Sautéed Mushroom Salad

Radicchio and Sautéed Mushroom Salad
Radicchio and Sautéed Mushroom Salad
with
Frisee, Point Reyes Blue Cheese, Toasted Pine Nuts, Golden Raisins
Garlic Chives, Warm Balsamic Vinaigrette

Deeper colors, warm earthy mushrooms, and crisp bitter lettuces make this a perfect salad to serve as we transition into Fall. Creamy pungent blue cheese and rich toasted pine nuts harmonize with the smooth flavors of a fine balsamic vinaigrette. And to bring the entire salad into balance, golden raisins add the perfect touch of sweetness.

Speaking of balance, today, the earth will be rotating upright on its axis. The northern and southern hemispheres will have equal sunlight and the sun will be rising due east, and setting due west. Happy Autumnal Equinox!

Radicchio and Sautéed Mushroom Salad Recipe

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rosé salad – a summer dish crafted to complement chilled dry rosé

shrimp, beet, raspberry, radicchio, rose salad

rosé salad
shrimp, beet, raspberry, radicchio, pickled red onion, rose petal salad

Hey summer! Where ya goin’? Not so fast, please! We’re holding on to summer by drinking our favorite pink wines: chilled dry French rosés which are the epitome of summer – light, fresh, and refreshing. This salad is crafted in a way so as to let the integrity of each ingredient shine, taking care not to overdress, but letting the raspberry vinegar and olive oil enhance the flavors. The spectrum of pink colors, fruity and flowery aromas, and range of flavors and textures beautifully complement rosé wines.

rosé salad recipe

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