September at Art of Cookery: Classes, Comfort Food, and Michigan’s Harvest Magic
As the air turns crisp and the leaves begin their slow golden tumble, September invites us to gather, learn, and savor. At Art of Cookery, we’re embracing the season with hands-on classes, comforting Grab n Go meals, and a spotlight on Michigan’s glorious late-summer produce.
Upcoming Classes
Our Country Scones class is fully booked—thank you to everyone who signed up! But there’s still room at the table for these flavorful experiences:
September 3 @ 5pm – Pakoras & Chutney
Pakoras are crispy vegetable fritters made with chickpea flour and warming spices—think zucchini, onion, and potato (or whatever is at hand or in season) transformed into golden bites. We’ll pair them with two chutneys: one herbaceous and tangy, the other cool and creamy. It’s a joyful dive into Indian street food that’s as fun to make as it is to eat.
September 6 – Savannah Red Rice & Crab Cakes
Southern soul meets coastal elegance in this hearty, flavor-packed class.
September 8 – Soft Cheeses
We’ll stretch fresh mozzarella and craft a fermented companion—either sour cream or crème fraîche. Creamy, dreamy, and surprisingly doable.
September 10 – Sourdough from Start(er) to Finish
Our most popular class! Learn the full journey of sourdough, from bubbly starter to crusty loaf.
I’m also considering a Chicken Pâté class—would you be interested? Let me know in a reply to ICan@artcookery.com! or a comment to this post. I make a delicious pâté .
To see the full schedule, visit Art of Cookery’s calendar page and scroll down.
Grab n Go Magic Fridge: This Week’s Offerings
Whether you’re in a hurry or just craving something delicious, our Grab n Go fridge will be stocked with comforting, creative meals next week:
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Mediterranean Tuna & Bean Lettuce Wraps
No reheating required—just fresh, protein-packed goodness with tuna, cannellini beans, herbs, and lemon tucked into crisp lettuce. Naturally gluten-free and perfect for lunch on the go. -
Chicken Katsu with Furikake Rice & Ginger Cabbage Slaw
A fusion of Hawaiian comfort and Japanese crunch. Crispy chicken cutlet, seasoned rice, and a zingy slaw that brings it all together. -
Chicken Ramen with Soft Eggs
Soul-warming broth, tender noodles, savory chicken, and jammy eggs. Slurp-worthy satisfaction in every bite. -
Beef Tips over Noodles
Rich, slow-simmered beef in a savory sauce over tender egg noodles. Pure comfort food.
Michigan Produce Spotlight: Apples, Plums, and Sweet Corn
September in Michigan is a magical overlap of late-summer sweetness and early-fall richness. Tomatoes are still sun-warmed, corn is at its peak, and apples begin to make their crisp entrance. Plums, pumpkins, and sweet potatoes are just around the corner.
Did you know that putting 2 sweet corn in the microwave for 8 minutes perfectly steams them? Just microwave without husking, let rest until you can handle, cut the base off at it’s largest girth, grasp the cob at the top and work the cob out. It comes out corn silk free and perfectly steamed.
Here’s a simple, seasonal recipe to celebrate the moment:
Sweet Corn & Apple Slaw with Cider Vinaigrette
Ingredients:
- 2 ears fresh Michigan sweet corn, kernels cut off
- 1 crisp Michigan apple (Honeycrisp or Gala), julienned
- 1 cup shredded cabbage
- 2 tbsp chopped fresh parsley
- 3 tbsp apple cider vinegar
- 2 tbsp olive oil
- 2 tsp honey
- Salt and pepper to taste
Instructions:
- In a large bowl, combine corn, apple, cabbage, and parsley.
- In a small jar, shake together vinegar, olive oil, honey, salt, and pepper.
- Pour dressing over slaw and toss gently.
- Let sit for 10 minutes to meld flavors. Serve chilled or at room temp.
- Taste and adjust seasonings to you desire.
This slaw is perfect alongside grilled meats, tucked into wraps, or as a bright counterpoint to rich dishes like crab cakes or katsu.
Whether you’re joining a class, grabbing a meal, or just stopping by to chat, we’re here to feed your curiosity and your appetite. Let’s make this September delicious, local, and joyfully hands-on.