Hello Food Loving Friends!
Just posting a quick note to thank you for following my blog, I hope you will enjoy learning about a cooking class and/or get some interesting recipes and other good stuff. There have been many following it in the last few weeks.
I just created a special promotion to those purchasing two tickets for a cooking class or our Delicious Demise events. There are two more tickets available to the October 19, 2019 Delicious Demise and six still to be claimed for the November 2nd one.
Get 20% off one of the tickets! Use promocode FALL19 if booking online or mention it when booking offline via telephone or email. Offer expires November 13, 2019.
A great use of this promotion is to book two classes of equal value and split the discount across both tickets, OR book two separate classes and I will put the discount toward the one with the highest ticket price. Let me know which you want to do.
Sign up for upcoming cooking class!
FYI, there’s still room in the Venison (meat in general) pressure canning class at noon on Tuesday, 10/15/19 and in the How to Create a Charcuterie Board class the same day at 5:30 pm. There are a lot of upcoming classes so check them out! You can find out which days a specific class is offered by going to our registration page and scrolling down to see the list of classes, click on the red link under each class to see the dates and times of a class. Desire a class on a day/time that fits your schedule? Send me a note requesting it as I can often accommodate.
I am just now adding a seasonal cooking class. I’d really like your feedback on this new offering. In the Pumpkin Pie class participants will make a pumpkin pie to take home straight from the pumpkin! From roasting the pumpkin, to making the pie crust, to making and baking the pie. That’s right, you will learn how easy and delicious it is to avoid opening cans of milk and pumpkin containing dubious over processed ingredients. A pie to brag about.
What do you think? Is it something people would be interested in?
You can send feedback by commenting below, or by emailing me at ICan@artcookery.com
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