French chef visits Hoffman Estates for week of events
Chef Patrick Guat, far left, and his culinary students pose with participants in 2011's children's cooking class in the village hall lobby.
Courtesy Village of Hoffman Estates
Tickets are still available for some of this week's events for everyone from children to gourmands celebrating French cuisine and the annual visit of Chef Patrick Guat from Hoffman Estates' sister city of Angoulême, France.
Guat, chef instructor at L'Amandier School, assisted by another chef and two culinary students from the school, will offer cooking classes and demonstration dinners.
• Thursday, Nov. 1: Wings and Wines with Chef Patrick for up to 40 guests at L'Eiffel Bistrot and Creperie at The Arboretum, 100 W. Higgins Road, South Barrington. The event is co-sponsored by Frank Ferru of L'Eiffel Bistrot, and is from 7 p.m. to 9 p.m. Advance reservation required; contact L'Eiffel Bistrot at (847) 428-4783. Tickets are $80.
• Sunday, Nov. 4: Children's Cooking Class and Cultural Immersion for up to 30 children, ages 10 to 15, at the village hall, 1900 Hassell Road. The class from 1 to 4 p.m. will be devoted to Sweet and Savory French Desserts. In addition to preparing and sampling the desserts, each child will receive a chef's apron. Advance reservations required. Contact Sue Lessen at (847) 781-2606, or email email@example.com. Tickets are $15.
• Monday, Nov. 5: Multicourse French Dinner with Wine Pairings at 6 p.m. at the Elgin Community College Spartan Terrace Restaurant, 1700 Spartan Drive in Elgin. Guat and his colleagues will prepare a French dinner in conjunction with the Food Production IV restaurant class. Advance reservations required. Contact the ECC box office, (847) 622-0300. Tickets are $60.
The International Taste of Hoffman Estates on Tuesday, Oct. 30, at the Stonegate Conference & Banquet Centre in Hoffman Estates is sold out.
It will feature samples from about 20 local ethnic restaurants; a cupcake tasting competition between Elgin Community College and Harper College culinary arts students; and French food and wine samplings from Guat and his students.
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