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What's Cooking at Sunset Foods


Explore your own culinary world with Sunset Foods!

From fine wine to fish and festival fun, Sunset Foods has a year-round lineup of special store offerings and events.

Advance registration required. If you have questions, please contact Thyme in the Kitchen at 847-810-0484 or This email address is being protected from spambots. You need JavaScript enabled to view it..

We’re also happy to accommodate PRIVATE CLASSES in our studios. You provide the students and the topics, and we’ll provide the instructor and great recipes.


Tapas

Saturday, February 21st - 10:30 am – 1:30 pm (Lake Forest Cooking Studio)
Hands-on Class; $65 per station*

In this class inspired by sunny Spain, Chef Chuck Gullo will guide participants on a culinary journey packed with fun, bold flavors, and authentic ingredients like jamón serrano, manchego cheese, almonds, piquillo peppers, saffron, and smoky paprika. Chef Gullo is eager to share his passion for Spanish cuisine, and will demonstrate the preparation of a classic Tortilla Espanola (Potato and Onion Omelet). Participants will also learn to prepare Seared Piquillo Peppers with Manchego, Albondigas con Salsa (Meatballs in Saffron-Almond Sauce), Serrano con Membrillo (Crostini with Spanish Ham and Quince paste), and Rosemary Potatoes with Leeks and Chorizo.

 Click here to register online for this class via Eventbrite. 


New-Fashioned Slow Cooking

Thursday, February 26th - 7:00 pm – 8:30 pm (Lake Forest Cooking Studio)
Demonstration and Tasting; $30 per person

Though the slow-cooker may seem at odds with the pace of contemporary life, it’s actually one of the most versatile and most useful appliances in the kitchen. During this relaxing demonstration and tasting, the co-creators of The Zen of Slow Cooking, Meg Barnhart and Jane McKay, will share their passion for slow cooking while preparing a fantastic menu of “Overnight Prep” Slow-Cooked Italian Beef, a decadent adaptation of Ina Garten’s Mushroom and Leek Bread Pudding, and Pots de Crème. Guest will also receive a complimentary glass of wine and will leave with plenty of tips for meeting family mealtime challenges with ease. Guests must be 21 years or older.

 Click here to register online for this class via Eventbrite. 


Bake It, Sauce It

Saturday, February 28th - 10:30 am – 1:00 pm (Lake Forest Cooking Studio)
Hands-on Class; $65 per station*

A stunning and flavorful dessert sauce is an impressive and easy way to elevate any sweet creation. In this class, participants will learn how to prepare basic versions of several versatile and customizable dessert sauces. Chef Mary Kay Gill will demonstrate how to make the perfect Profiteroles, and will then guide participants in the preparation of a classic Bittersweet Chocolate Sauce to top them with. Participants will also learn how to make a sophisticated and decadent Crème Anglaise, Pear Coulis, and Caramel Cream Sauce and will be able to take home recipes, profiteroles, and all of their delicious sauces to enjoy at home.

 Click here to register online for this class via Eventbrite. 


Future Chefs “Lion/Lamb”

Sunday, March 1st - 1:00 pm – 3:30 pm (Lake Forest Cooking Studio)
Hands-on Class; $65 per station*

This unique class is specially designed to give 10-13 year olds a chance to have loads of fun while learning and practicing basic cooking techniques and while exploring their creativity in the kitchen under the guidance of a trained chef. The menu for this class includes Chinese Lion’s Head and Snow Cabbage, Simple Spring Rolls, and Vanilla Cupcakes with Swiss Meringue Frosting. 

Techniques Covered: Reading a recipe, organizing and measuring ingredients, following kitchen safety, proper knife usage, whisking, mixing, steaming, and using a blender.

 Click here to register online for this class via Eventbrite. 


Food Artisan: Danny Macaroons

Sunday, March 8 - 2:00 pm-3:30 pm (Long Grove Cooking Studio)
Hands-on class, $30 per person

Dan Cohen, author of “The Macaroon Bible,” is a do-it-yourself kind of guy. Over a decade ago, he asked his mom why there weren’t any macaroons at their holiday table, and she suggested he bring them himself.  What started as a special treat for family and friends eventually gained a cult following in New York, and has recently gained popularity in Chicago as well. Flavors like Salted Caramel, German Chocolate and “Bailey’s McRoon” showcase the delicious artistry of Dan’s hand-crafted coconut clusters. In this hands-on class, guests will prepare an 8-pack of gourmet macaroons under Dan’s expert guidance.

 Click here to register online for this class via Eventbrite. 


Fair Isle Fare

Friday, March 13th - 11:00 am – 1:00 pm (Lake Forest Cooking Studio)
Interactive demonstration, $30 per person

Come celebrate St. Patrick’s Day a little early as Chef Mary Kay Gill prepares a variety of Irish-inspired dishes for you to enjoy. The menu for this demonstration and luncheon incudes Potato-Wrapped Salmon Fillet, Cabbage and Smoky Bacon, Celery Root and Potato Puree and Mint Patty Cupcakes.
Techniques Covered: Proper knife usage, measuring ingredients, whisking, pan searing, boiling, using an immersion blender, and using a mandoline.

 Click here to register online for this class via Eventbrite. 


How to Use a Food Processor

Sunday, March 15th - 1:00 pm – 4:00 pm (Long Grove Cooking Studio)
Hands-on class, $65 per station*

Food processors are the workhorses of the kitchen, and they are fantastic for simplifying tedious and time-consuming tasks like slicing, dicing, and blending. In this hands-on class, Chef Mary Kay Gill will cover the broad spectrum of tasks that this powerful machine can be used to achieve. Guests are welcome to bring their own food processor or to use one of ours and are also encouraged to bring their other favorite kitchen gadgets for “show and tell.” Guests will also learn about the latest kitchen tool trends and will get celebrity chef tips from the International Housewares Show. The menu for this class includes Pea Hummus, Vegetable Soup with Herbed Breadsticks, Overnight Layered Party Salad, and Lemon Pound Cake.

 Click here to register online for this class via Eventbrite. 


Seasonings

Saturday, March 21st - 1:30 pm – 3:30 pm (Northbrook Cooking Studio)
Demonstration and tasting; $25 per person

There’s no easier way to elevate everyday cooking than with the proper use of herbs and spices. In this class, we’ll explore an array exciting seasonings, including those from the mint, carrot, ginger, cinnamon, and myrtle families. Guest will also learn about different flavor profiles that herbs and spices can be used to achieve as well as how they are used in international cuisines. The menu for this class includes Swedish Meatballs, Catalan Halibut, Haricots Vert and Freekeh with Minty Tahini Dressing, and Red Cooked Chicken with Miso-Glazed Root Vegetables.

 Click here to register online for this class via Eventbrite. 


Sauté Workshop

Sunday, March 22nd - 2:30 pm –5:00 pm (Long Grove Cooking Studio)
Hands-on class, $65 per station*

The term “sauté” comes from the French for “to jump”; and once you master this versatile and time-saving cooking technique, you’ll be ready jump into the kitchen to unleash your culinary creativity! In this class, guests will practice sautéing a variety of ingredients and aromatics and will also learn how to deglaze a pan. The menu for this class includes Italian Mozzarella Chicken and Sautéed Green Beans with Orange and Hazelnuts.

 Click here to register online for this class via Eventbrite. 


How to Season

Saturday, March 28th -1:30 pm – 3:30 pm (Lake Forest Cooking Studio)
Demonstration and tasting, $25 per person

It’s obvious when a dish is missing something; the challenge is figuring out what that something is. At this demonstration and tasting, Chef Mary Kay Gill will lead an interactive workshop involving various exercises which will help guests learn how to use salt, acid, herbs, spices, and other flavors to balance their dishes perfectly. Guests will gain a variety of new skills which will help them cook more intuitively and will also take home their own custom vinaigrette.


Easy Indian Cooking

Friday, April 17th - 10:00 am – 12:00 pm (Northbrook Cooking Studio)
Demonstration and tasting; $25 per person

Holistic Ayurveda medicine evolved in India more than 5,000 years ago, and is considered by some to be the world’s oldest healthcare system. In Ayurveda practice, food is “prescribed” to ease digestion and detoxify. Watch and sample as Trupti Gokani (MD, Board Certified Neurologist, & Ayurvedic Wellness Practitioner)– joins Thyme in the Kitchen Chef Instructor Mary Kay Gill to create gluten-free, nutritious dishes and explain their possible healing properties. They’ll prepare Kitchari (literally “a mess” of rice, beans, braised greens and spices), Mung Bean Soup, Spinach Paneer, and Chickpea Pancakes.

Trupti Gokani, MD, is best known for her innovative and integrative approach to treating headache pain.  Dr. Gokani's special interests include Ayurvedic mind-body types, women's issues and headaches, yoga as a treatment modality, nutrition and pain, adrenal fatigue, stress, the gut-brain connection, insomnia, and emerging non-traditional approaches to headache management.

 Click here to register online for this class via Eventbrite. 


Food Artisan: Kat Barry

Saturday, April 18th - 11:00 am – 1:00 pm (Lake Forest Cooking Studio)
Demonstration and tasting; $25 per person

Co-Author of "The New Chicago Diner" will prepare a vegan burger, pizza, and frosty drink.  Learn how to modify favorite family recipes into plant based delights.

 Click here to register online for this class via Eventbrite. 


*Station accommodates a second person for just $15

All sessions take place at Sunset's cooking studios:

Lake Forest 825 S. Waukegan Rd. ph: (847) 234-8380
Libertyville 1451 W. Peterson Rd. ph: (847) 573-9570
Long Grove 4190 Route 83 (corner of Aptakisic and Route 83) ph: (847) 478-8150
Northbrook 1127 Church St. ph: (847) 272-7700

To register, please call the Thyme office at (847) 810-0484 at least 48 hours before the event. Registration includes advance notice of food allergies and payment. Unfortunately, we are not able to accommodate walk-ins.