Meet us where cooking and school earn an A-plus
Chef Louis Dourlain knows a little about cooking. This culinary professor spent years in famed Chicago and Napa Valley kitchens before launching his virtual cooking classes.
Now he has a beautiful brick-and-mortar kitchen in Forest Park where you can learn to prepare a Michelin-Star quality meal while you brush elbows with the renowned chef. Then you’ll join your fellow students in a communal dinner while you feast on the fruits of your labor!
At Table and Lain, you can bring your friends together for a virtual cooking class, or join a small or large group for an in-person cooking class. You can also hire the chef for a private dinner for a really special evening!
Coordinate with the chef for your small in-person class or your virtual lesson. The schedule for the open cooking classes is subject to change. At the time of writing, you could enjoy a Friday night pasta-making class from 6pm to 8:30pm.
Costs for the cooking classes at Table and Lain vary depending on the type of class. An open “drop-in” pasta-making class is about $75 per person or $90 including wine.
An intimate, four-course, family-style cooking class is $115 per person (six to nine people) or $100 per person (10 to 20 people). Menus include themes like Italian Sunday Supper, French Bistro, or a Night in Spain.
The virtual cooking classes are designed for you. Tell the chef what you want to cook and the box will be delivered to your door! Or choose from a menu selection provided. Prices range from $90-$150 per person with a minimum of ten people.
Added bonus: Some of the cooking classes can be hosted by other local restaurants or bakeries like Spilt Milk.
Executive Chef Louis Dourlain is the owner and teacher behind Table and Lain. When Chef Dourlain was only 15 years old, he knew he belonged in a kitchen. Learning to make fresh, homemade pasta with his grandmother in Oak Park set him on his culinary path.
He started working in a pizza parlor before attending culinary school at Kendal College - where today he is a professor. Before he would found Table and Lain, he served as a chef at the French fine-dining restaurant Everest. Then it was on to Napa Valley for this chef who learned all about wine before returning home to Chicagoland.
For in-person cooking classes at Table and Lain, you’ll head to the beautiful kitchen at 7322 Madison Street in Forest Park. It’s about an eight-minute (0.4-mile) walk from the Harlem Stop on the CTA Blue Line or a 20-minute (0.9-mile) walk from the Oak Park Stop on the Union Pacific-West Metra Train.
