Options for cooking classes continue to expand in the Chicago area:
– Marshall Field’s is showing off some star power in its new cooking school, operated by Minnesota-based Cooks of Crocus Hill. Hands-on and demonstration classes in food and wine will be held in the 4,200-square-foot Culinary Studio on the 7th floor of its State Street store.
Inaugurating the program are Ming Tsai (Wednesday, sold out) and Charlie Trotter (6 p.m. Jan. 22; $35 includes his cookbook, “Raw”). The lineup also includes Andrea Immer (“Great Wine Made Simple,” 5:30 p.m. Feb. 11, $85), Tom Douglas (“A Taste of the Northwest,” noon March 17, $75) and Rick Bayless (“One Plate at a Time Favorites,” noon May 21, free).
Three to four classes will be offered weekly beginning Feb. 10; a full lineup will not be available at the store or online (www.fields.com) until Jan. 21. For reservations and information, call 800-265-2665.
– Chef Jennifer Newbury is offering classes focusing on the building blocks of Italian cuisine in her restaurant, Fortunato, 2005 W. Division St. The lineup: rolling and shaping pasta on Feb. 7; antipasti, March 6; Italian desserts, April 10. Each class begins at 10 a.m., costs $50 and includes a light lunch with wine. Reservations are required; call 773-645-7200.