Your source for eating (and drinking!) locally in West Michigan
Maybe you’ve had them in restaurants, maybe you’ve seen them on the Food Network, maybe you’ve read about them in your magazines, well it’s time you learn how to cook them! We’ll make octopus, rabbit, quail, and mussels!
Price TBA, most classes are in the $25-30 range. Visit www.the-starving-artist.net
This is the perfect time of year to work with wild and foraged foods. We’ll attempt to collect ramps, morels, fiddlehead ferns, sorrel, lamb’s quarters, mulberries, dandelions, cattails… whatever we can find. Join us at Uptown Kitchen to learn about preparing wild foods. Don’t worry – dinner won’t be just a big, bitter salad. We’ll incorporate fresh pasta and heritage pork for a special, decadent locally sourced meal.
We continue to highlight the seasonal produce of May with Pea and Scallion Salad, Roasted Spring Onions with Romesco Sauce, Lamb Chops with a Fresh Herb Paste and Raspberry- Rhubarb Panna Cotta. We’ll also take a look at what June will be bringing to us. At Kissing Rock Kitchens, we’re looking forward to many Farmer’s Markets opening during the month of June!
We continue to highlight the seasonal produce of May with Pea and Scallion Salad, Roasted Spring Onions with Romesco Sauce, Lamb Chops with a Fresh Herb Paste and Raspberry- Rhubarb Panna Cotta. We’ll also take a look at what June will be bringing to us. At Kissing Rock Kitchens, we’re looking forward to many Farmer’s Markets opening during the month of June!
It’s time to get over your inner 5-year-old and learn how to make some vegetal enemies into new friends! We’ll play with eggplant, brussels sprouts, and other notoriously unpopular plants, and learn the tricks to making everyone love them!
Price TBA, most classes are in the $25-30 range. Visit www.the-starving-artist.net
This class features the technique of making fettuccine from scratch (everyone will get to make a handful of pasta), and beautiful, local, seasonal flavors. We’ll start with a brief lesson and nosh on Leek and Onion Tartlets, then progress into the kitchen to prepare a four-course dinner. Tonight we will enjoy an Artichoke Salad with Pecorino followed by Curried Pea Soup with Frizzled Ginger. The main course is a lovely Fettuccine with Mushrooms and Asparagus, served with Wild Garlic Bread. For dessert we’ll enjoy Roasted Rhubarb Tarts with Strawberry Sauce and Homemade Vanilla Bean Ice Cream.
Grab a friend and join us at Uptown Kitchen for a rousing night of learning, cooking, and noshing. We’ll walk you through the recipes and enjoy an appetizer of Parmesan and Thyme Crackers with White Bean Spread, then roll up our sleeves and head to the kitchen. On the menu tonight: Asparagus Soup, Spring Pea Risotto, Grass-fed Hanger Steak with Compound Butter and Whole Roasted Shallots, and Poached Pears with Mascarpone and Espresso Sauce. Good food and good fun!
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