By the Bootstraps

Once the door sign changes from “closed” to “open,” customers more or less have an idea of what goes on in the store. Sales associates or the owner themselves meet their needs, show them around the store and ring up their purchases. But what happens behind the scenes before a customer walks through the door? By the Bootstraps visited Peter Rios, executive chef and owner of Alliance Bakery in Chicago’s Wicker Park neighborhood to find out. (What can we say? We have a sweet tooth.)

In recent years it seems as though the Second City’s meat and potatoes past has given way to a “foodie” present. Industry professionals and connoisseurs are making room on their dance cards for a number of delicious and innovative restaurants in the city.

Our new found role seems to have trickled down to small businesses: various restaurants and stores offer cooking lessons to customers. For example Andersonville’s The Wooden Spoon sells high quality cookware in the front of the store but in the back you’ll find a full scale kitchen setup, with a half-moon countertop set in front of the stove for easy viewing and demonstration. Students leave each class having made at least three dishes they can replicate at home. During the August 21 “Grill and Sip” class, chefs-in-training will learn how to make mini chicken sliders with Asian slaw and orzo with shrimp and vegetables, just to name a few. Class prices range from $65 – $85.

The Wooden Spoon’s class schedule is online and the Chicago Tribune has compiled a list of over 150 options available throughout the city.

Photo Credit: “Cooking in a Pan”

The Wooden Spoon
5047 N. Clark Avenue
Chicago, IL 60640
(773) 293-3190

Marguerite Garden’s owner Marguerite Gluck said she was heartened by her customers purchasing as much as they could afford to keep her in business. It got me wondering: Do you continue shopping at your favorite local stores to give them business during the recession?

Photo credit: “cash register”