Join Steven Raichlen June 22-23, 2018 for an immersive weekend in contemporary American grilling. Discover the thrills of cooking with live fire as Raichlen explores cutting edge grilling through a unique hands-on cooking experience drawing inspiration from his new book, Project Fire.

On Friday night, participants will enjoy a private welcome dinner at James Beard award-winning chef, Paul Kahan’s restaurant, Publican Quality Meats, with Steven. On Saturday, Raichlen will lead an intimate hands-on cooking class at our Culinary Center in Chicago utilizing Kalamazzo grills. Participants will learn about a variety of grilling techniques, including rotisserie roasting prime rib over a wood fire, grilling the perfect piece of fish by combining direct and indirect heat, and mastering the art of smoking ribs with our competition-grade smoker cabinet. The class will conclude with a family-style midday feast featuring the dishes demonstrated throughout the class.

Booking Information 

• Date: Friday, June 22 and Saturday, June 23
• Cost:  $1750 USD per person / $3200 USD per couple (includes hotel stay)

To ensure an intimate, hands-on experience for participants, space is very limited.

To find out more, or reserve your space today call or email our Culinary Expert, Polly Ho today:  polly@kalamazoogourmet.com or 312-423-8707