Whether you plan ahead for New Year’s Eve or opt to celebrate for another occasion, this menu pulls out all the stops. In this hands-on cooking class, learn to prepare a rack of lamb with rosemary and peach chutney, fondant potato and miniature leek tart, and chardonnay-poached pears in a buttery caramel sauce.

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