New! Make the most of the late-summer harvest by grilling fruits and vegetables to bring out their bold flavors. Create a vibrant mix of plum tomatoes and acorn squash with eggplant, portabella mushrooms, and corn to serve with beef; marinated Brussels sprouts and smashed fingerling potatoes to pair with salmon; and stone fruit cobbler topped with amaretto gelato. 

Meg Dhamer, private chef and owner, The Secret Supper Club
ITW Kitchen 3, Learning Center