January 17, 2012
A Wok in the Park
You’ve been at work all day and the family is hungry. Stir-frying is a quick, delicious, healthy alternative to running out for boring fast food. And the variations are endless. Learn the technique. Use your imagination to create hundreds of meals
This is a Wine & Food Pairing Class. In many of our adult culinary classes, we will be adding an educational wine or beer pairing element so that students may learn about wines or beers that complement the foods they prepare. To attend Wine & Food Pairing classes you must be 21 years of age and you must present valid picture ID at the time of the class.
Chef Jeff VanderMeulen
January 18, 2012
Soup Cooking Class
We have 2 classes!
Great soup doesn’t come as easily as it may seem. And it comes in handy when you live in the Midwest. You’ll learn about solid base, proper ingredients, styles of soups and great garnish. There are only 18 seats available, so hurry and reserve your spot.
January 19, 2012
East Meets West
Fusion Cuisine brings together the best of East and West traditions and it’s what’s happening in the most innovative restaurants. Learn key elements, then use your imagination to create a new dish
This is a Wine & Food Pairing Class. In many of our adult culinary classes, we will be adding an educational wine or beer pairing element so that students may learn about wines or beers that complement the foods they prepare. To attend Wine & Food Pairing classes you must be 21 years of age and you must present valid picture ID at the time of the class.
Chef Len Towne
January 21, 2012
Tenderloin Three-Ways Cooking Demonstration
Tenderloin, as the name suggests, is cut from the loin of an animal - a part of the body that does not get very much of a workout. It’s that very lack of activity that makes this the tenderest part of the animal. This big boneless cut is easy to portion, straightforward to prepare and a breeze to carve. It’s tender, delicious and easy to prepare making it the perfect solution for entertaining. Join Chef John for this demonstration, techniques and recipes using three cuts of tenderloin that will give your family and guests something to savor and remember. Class includes a welcome glass of Prosecco, generous samples of all the dishes, wine and recipes.
Menu
~ Tenderloin of Veal, Gorgonzola Dolce, Sunflower Seeds, Demi, Cream ~
~ Tenderloin of Beef alla Rossini, Ham, Bechamel, Ementhaler, Crostino ~
~ Tenderloin of Pork Sicilian Style, with Fresh Tomatoes, Green Olives, Pine Nuts and Raisins ~
Observe Chef Piombo prepare various dishes, take notes, taste the prepared dishes and receive written recipes. Class size is limited to 20 participants at a cost of $50 per person (plus tax & gratuity). Reservations and advance payment is required at least 24 hours in advance of the class. Call 231.334.5150 to reserve your spot.
Techniques of European Cooking
Chef-Educator Nancy Krcek Allen
Chef-Instructor Lynne Brach
Europe is the mother-lode of codified technique and fine cooking. After this class you’ll surprise your family with your improved knife and cooking skills. The class will begin with hands-on knife technique that will ease your way into the kitchen. You’ll learn to properly cut everything from a humble onion and lovely leek to tomatoes, herbs and whole chicken or fish. You and your team will turn the resulting food into a few deeply satisfying, time-tested dishes from France, Italy and Spain like Tuscan or French onion soup, vegetable gratin, poached leeks or endive salad with shallot mustard vinaigrette, Italian greens with garlic, Spanish fish en escabeche or pasta con sugo pommarola.
January 28, 2012
The Art of Making Gnocchi Hands-On Cooking Class
Join us for this popular class where you will learn the skill of making feather light gnocchi. Chef John has been preparing gnocchi for over 20 years and will guide you along as you create this old and traditional recipe. You’ll also be making three different sauces to pair with your gnocchi. Following the instruction, sit down with your fellow chefs for a family-style lunch of your freshly made gnocchi. Limit 7 people.
Menu
~ Handmade Potato & Gnocchi ~
~ Alta Cucina Pomodoro Sauce ~
~ Gorgonzola Cream Sauce ~
~ Basil Pesto Sauce ~
Prepare and enjoy your own dishes under the direction of Chef Piombo. Participants prepare recipes from start to finish. At the conclusion of class, participants join Chef at the Captain’s Table to enjoy the food they prepared. Class size is limited to seven participants. Reservations and advance payment is required at least 48 hours in advance of the class. Call 231.334.5150 to reserve your spot.
February 4, 2012
The Pastas of Italy Cooking Demonstration
In this class, Chef John will feature fresh pasta, its simplicity and three regional preparations. You’ll be amazed at the flavors of these pasta dishes and how easy it is to prepare them! Class includes a welcome glass of Prosecco, generous samples of all the dishes, wine and recipes.
Menu
~ Trenette al Pesto (fresh linguine, green beans, potato, basil pesto) ~
~ Tagliatelle alla Bolognese (Tagliatelle with meat sauce) ~
~ Pappardelle con Funghi (Pappardelle, foraged mushrooms, garlic oil) ~
Observe Chef Piombo prepare various dishes, take notes, taste the prepared dishes and receive written recipes. Class size is limited to 20 participants at a cost of $50 per person (plus tax & gratuity). Reservations and advance payment is required at least 24 hours in advance of the class. Call 231.334.5150 to reserve your spot.
Cooking Class - Winter in Tuscany
Chef-Educator Nancy Krcek Allen
Chef-Instructor Lynne Brach
Winter in Tuscany is a time of peace and quiet. The harvest of wine, tomatoes and olive oil is in and prosciutto and Parmesiano Reggiano are aging. It’s time to settle back and enjoy the fruits of the harvest. Learn the dishes that sustain Tuscans throughout winter rain. You’ll learn trademark Tuscan techniques for creamy polenta, a classical mushroom risotto, and dishes like stuffed pork loin with roasted vegetable and balsamic sauce, Tuscan kale with garlic chips, winter tri-color salad, a trio of Tuscan cookies and more.
All classes are approximately five hours and hands-on. Class begins at 12:30pm-4:30pm and includes the enjoyment of your preparations paired with our wines after class. The price is $125 per person. Bring an apron and a favorite knife.
Please see our Web Store for the cooking class offerings and bookings. If a class is sold out, please give our front desk a call and ask to be added to the waiting list. 1-800-969-4009.
February 8, 2012
Cooking with out Recipes Cooking Class
Yes, that’s right. Close those cookbooks, hide those recipes cards and magazine cut outs! Learn to cook with out recipes. We will create 4 dishes and taste them all.
$60 per person excludes tax and gratuity
February 10, 2012
“A Special Valentine’s Dinner” cooking class
Be ready to put on your aprons and work as a team to prepare a very special Valentine’s Dinner for yourself and your special someone—-or just make it a fun night out to celebrate Love! You’ll be greeted with Appetizers to enjoy while preparing your special Valentine’s Dinner of Roasted Red Pepper Bisque, Pear and Pomegranate Salad, Pecan Crusted Chicken with Frangelico Cream Sauce, Chili Lime Shrimp with Jicama-Orange Salsa and for dessert, Rum Truffles and Whoopee Pies.
Complimentary Chocolate Dipped Strawberries for each guest and as usual, bringing your own adult beverage is permitted. For wine suggestions, call 616.987.9597.
