Tuesday, April 13
$25 per person (includes chef demonstration, tasting, two cocktails and recipe cards)
Join Sabor Saveur owner and executive chef Yanitzin Sanchez for an interactive evening of culinary instruction at the innovative Wicker Park BYOB restaurant. The Mexican-born and French-trained toque will walk pupils through two dishes during her monthly cooking class from 6-7:30 p.m. on Tuesday, April 13, including a unique take on cheese fondue in honor of National Cheese Fondue Day (Sunday, April 11). Chef Sanchez’s bio is included below.
Guests will watch and learn how to prepare Sanchez’s cheese fondue dish (Chihuahua and Roquefort cheeses with tequila, cilantro oil, chipotle sauce, and green and red peppers, plus plenty of bread for dipping), along with the restaurant’s wildly popular chocolate-braised salmon entree (served with an atole pepper sauce).
The class will then get to sample the items, paired with two sparkling cocktails per person. Recipe cards detailing both dishes will be sent home with each student to re-create the experience at home. Class participants will also receive 25 percent off of their bill if they choose to stay at Sabor Saveur for dinner after the demonstration. (Remember: The restaurant is BYOB, so be sure to pick up your own perfect pairing before class.)
To reserve your spot in Sabor Saveur’s April cooking class and to make dinner reservations, please call 773.235.7310. Sabor Saveur is open Tuesday through Thursday from 5-10 p.m., Friday and Saturday from 5-11 p.m. and Sunday from 5-9 p.m.
Executive Chef Yanitzin Sanchez Bio
Originally from Toluca, Mexico, Sabor Saveur owner and executive chef Yanitzin Sanchez developed her gastronomical talent by experimenting with new tastes and trends while traveling through her home country and Europe. Sanchez owes her expertise to the years of study and preparation at the Culinary Institute of Mexico in Puebla, where she graduated from Chef International. Chef Yanni, as her clients and friends call her, kick-started her career at the Ritz-Carlton in Paris and at the Mayan Palace Acapulco and Cancun as part of her professional practices. To finish their studies, she entered the Ecole de Paris Pattisserie Boulangere. Sanchez decided to settle in Chicago and worked as a chef for the Art Institute of Chicago’s catering department. She opened Sabor Saveur in November 2009.
2013 W. Division St.
Chicago, IL 60622