Delightful Grab n Go and Culinary Classes

November 15, 2025 vkhanson

Upcoming classes, comforting meals, and quirky food holidays—here’s what’s cooking at Art of Cookery this season!

As the air turns crisp and cozy cravings kick in, Art of Cookery is serving up a delicious lineup of culinary classes and Grab n Go fare to warm your heart and your belly. Whether you’re looking to master sauces, herbs, or pasta—or just want to grab a comforting meal on the go—we’ve got something special for you.

Upcoming Classes

Join us in the kitchen for hands-on learning, laughter, and flavor-packed fun:

Five Mother Sauces – Nov 18 @ 5 pm: Learn the foundational sauces that elevate any dish.
Pierogi Paradise – Nov 24 @ 1 pm: Dive into cheesy pockets of yum.
Cooking with Herbs – Dec 2 @ 12 noon: Discover how herbs transform everyday meals.
How to Create a Charcuterie Board – Dec 6 @ 5 pm: Craft a spread that’s as beautiful as it is delicious.
Art of Pasta – Dec 9 @ 5 pm: Roll, shape, and simmer your way to pasta perfection.
Convection Oven Cooking – Dec 11 @ 1 pm: Learn how to make the most of this versatile appliance whether you are using an air fryer or a full sized convection oven…or something in between.

Want to see the full schedule? Go to our webpage, scroll down and click the red Calendar of Classes button.

Grab N Go for November 17 - 23

Swing by for comforting classics, ready when you are (Don’t want to take your chances? Order ahead with pick-up date and time to ensure you get what you want):

Turkey Dinner Meal: Roasted turkey, mashed potatoes, gravy, stuffing, cranberry sauce, green beans, and bread—Thanksgiving in a box!
Shaved Pork Sammies: Tender pork shoulder with brioche buns, horseradish sauce and au jus, perfect for dipping and devouring.
Soup of the Week: A hearty stew to warm you from the inside out.

The above meals don’t interest you? Want pasta, minestrone, or meatloaf instead (for example)? Tell Chef Valerie what you want. Someone has ordered some low carb meals for next week, maybe that’s your cup of tea? Request a meal or two for yourself. Give some notice though…special requests can’t happen the same day.

Wonder what is in Grab n Go at any given time? Text Chef Valerie at 231-740-4065 and ask.

Heads up! There will be no Grab n Go service the week of Thanksgiving (Nov 25–29), so stock up early or join us for a class instead!

Quirky Food Holidays

Beyond Thanksgiving, November offer some upcoming delightfully oddball food holidays to inspire your plate:

Nov 18 – National Apple Cider Day: Sip something spiced while you stir your sauces.
Nov 21 – National Stuffing Day: A perfect excuse to indulge before the big feast.
Dec 4 – National Cookie Day: Bake, share, and savor the sweet side of the season.
Dec 11 – National Noodle Ring Day: A retro nod to pasta creativity—just in time for our Art of Pasta class! (can I say eewwwww?)

Magic Fridge Fare

October 16, 2025 vkhanson

This Week’s Grab n Go Magic: Comfort, Spice & Global Delight!

The Magic Fridge is brimming with flavor—ready to make your mealtime effortless and delicious!

Today (10/16) and Tomorrow (10/17) Only:

Arroz con Pollo – Tender chicken nestled in tumeric-kissed rice with peppers and peas. A cozy Latin classic that warms from the inside out.
Pumpkin Pies – Silky, spiced, and tucked into a flaky crust. Fall’s favorite dessert, ready to grab and gobble!

Coming Next Week (10/20 – 10/24):

Chili – Ground beef and beans in a hearty, bold tomato base, with just the right kick. A spoonful of comfort with every bite.
Jambalaya – Smoky sausage, juicy shrimp, and rice dancing in Cajun spices. Louisiana love in a bowl.
Pad Thai – Sweet, tangy, and nutty rice noodles with a whisper of lime and peanut crunch. Thai street food magic, Chef Valerie-style.
Sweet & Sour Chicken with Noodles – Crispy chicken glazed in a tangy-sweet and sour sauce, twirled with tender noodles. A joyful balance of zing and comfort.

Stock up, share the joy, and let dinner be one less thing to worry about. The fridge is always ready to serve up a little magic!

Do you have any requests for future meals?

Tell me! ICan@artcookery.com

Check out our upcoming class by clicking here and scroll down to the calendar page.

Fall Into Flavor: Classes, Comfort Food & a Quick Survey

October 11, 2025 vkhanson

Autumn is nature’s way of saying, “Let’s turn up the oven.” And here at Art of Cookery, we’re doing just that—with a lineup of cozy classes and soul-warming Grab n Go meals.

As the great Jacques Pépin once said, “Cooking is the art of adjustment.” And fall is the perfect time to adjust your spice rack, your meal prep, and maybe even your apron attitude.

Upcoming Classes: Stirring Up Skills & Smiles

(listing the full classes to give you an idea of what is available)

- 10/14 Pumpkin Pie Perfection – Full! Request another session
- 10/22 & 10/25 Private Classes
- 10/26 Biscotti – Also full. Apparently, people really like coffee dunking.
- 10/28 Comfort Food Series – Pot Roast & Soup @ 5pm ($60) – Long and low plus tender, brothy, and worth every slurp.
- 10/30 Condiment Series – Ketchup @ 1pm ($30) – Because store-bought just can’t ketchup.
- 11/3 Pressure Canning – Venison @ 1pm ($50) – Preserve the season, literally.
- 11/6 Condiment Series – Mayonnaise @ 5pm ($30) – Whip it good.
- 11/9 Sourdough Start(er) to Finish @ 1pm ($45) – Rise to the occasion.
- 11/12 Condiment Series – Mustard @ 5pm ($30) – Bold, brassy, and never boring.
- 11/30 Great Gravy @ 5pm ($29) – The sauce that saves Thanksgiving.

Quick Survey:

We want to hear from you! What meals make your heart (and stomach) sing? Click here to take our brief survey and help shape the delicious future of Grab n Go at Art of Cookery.

Stay warm, stay well-fed, and remember: “Happiness is homemade.”

Grab n Go Survey

Please take a few minutes to complete this survey about our Grab n Go retail meals. Your input is very important to us. Thank you!!

1 / 7

Have you ever gotten meals out of our Grab n Go?

Yes

2 / 7

What are the top foods you would like to see as options in Grab n Go? List 3 or more. They should be easy to reheat, even freeze well, and favorite meals you enjoy at home or work.

3 / 7

Can you share your least favorite Grab n Go meals? Your feedback is important!

4 / 7

Grab n Go meals range from $7.50 to $10.50. Do you believe the prices are reasonable?

Yes

5 / 7

If you answered no to reasonable pricing, please give feedback on why you answered that way.

6 / 7

Did you know you can learn what is in Grab n Go magic fridge by looking at the lastest posts on our facebook page?

Yes

I don't use Facebook

7 / 7

Did you know previously that you could order foods on our SHOP page on our website?

Yes

Your score is

The average score is 14%

Grab n Go: Next Week’s Comfort Food

Meatloaf with Mashed Potatoes & Gravy – Classic, cozy, and just the right amount of nostalgic. Like a hug from your grandma, minus the cheek pinching.
Chicken Noodle Soup – Slurp-worthy broth, tender chicken, and noodles that know how to behave. Your sniffles don’t stand a chance.
Arroz con Pollo – A vibrant, flavor-packed rice dish with juicy chicken and a hint of Latin flair. It’s like a fiesta in a bowl.

Grab n Go Facts to Know:

Check our Facebook posts for the latest fridge offerings.
Text us 231.740.4065 to ask what’s currently available—we love a good food chat.
Preorder online via the SHOP page on our website. You can even request off-menu magic!
Online orders = credit card friendly. In-person pickups = cash, check, or Venmo (no IOUs, sorry).

Autumn Cooking Tips:

Roast your root veggies with a splash of maple syrup and a pinch of cayenne—sweet heat is the season’s secret.
Simmer your soups longer than you think. Flavor loves patience.
Use fresh herbs like sage and thyme to elevate even the humblest dish. They’re basically fall’s perfume.

Celebrating Summer’s End Harvest

September 15, 2025 vkhanson

Hello, friends and fellow food enthusiasts! Chef Valerie Hanson here, and I’m thrilled to welcome you to another flavorful installment from the Art of Cookery Cooking School. As the days grow shorter and that crisp autumn breeze starts to whisper through West Michigan, our local farms are bursting with a late-summer harvest that’s as colorful as it is delicious. Below, find upcoming classes, two recipes, pairing tips and more.

The Magic of Summer’s End in West Michigan

There’s something special about this time of year in our neck of the woods. The farmers’ markets are overflowing with apples, pears, root vegetables, squash, and more. It’s the perfect time to gather up these treasures and create mouthwatering meals that celebrate the bounty of the season.

Here is a quick pairing some of the season’s produce:

Fruit/Vegetable	Wines	Cheeses	Herbs
Apples	Chardonnay, Riesling, Cider	Cheddar, Brie, Gouda	Rosemary, Thyme, Sage
Pears	Sauvignon Blanc, Pinot Grigio	Blue Cheese, Goat Cheese	Tarragon, Basil, Mint
Acorn Squash	Pinot Noir, Zinfandel	Gruyère, Parmesan	Sage, Thyme, Rosemary
Sweet Potatoes	Merlot, Syrah	Feta, Mozzarella, Cheddar	Cinnamon, Nutmeg, Thyme

Whether you’re a seasoned cook or just starting out, the abundance of fresh produce makes it easy to whip up something spectacular. Personally, I think there’s nothing quite like the crunch of a just-picked apple or the comforting aroma of cinnamon and caramel bubbling away in the kitchen.

Print Recipe

Caramel Apple Bread Pudding

ThisCaramel Apple Bread Pudding is warm, comforting, and perfect for sharing as summer fades into fall.

Prep Time20

Cook Time35

Course: Dessert

Cuisine: American

Keyword: Bread Pudding

Servings: 6

Equipment

8x8 baking dish
1 medium bowl
1 whisk

Ingredients

4 cups day-old bread, cubed anykind works, but I love a rustic sourdough
3 large apples, peeled, cored, diced NOT red delicious
2 cups milk
3 large eggs
1/2 cup sugar
2 tsp cinnamon
1/4 cup melted butter
1 tsp vanilla extract
1/2 cup caramel sauce see recipe below, or use store-bought
1/8 tsp salt

Instructions

Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish.
Spread the cubed bread and diced apples evenly in the dish.
In a bowl, whisk together milk, eggs, sugar, cinnamon, melted butter, vanilla, and salt.
Pour the mixture over the bread and apples, pressing gently so everything absorbs the custard.
Drizzle caramel sauce over the top.
Bake for 35–40 minutes, until golden and set.
Serve warm, maybe with a scoop of vanilla ice cream for good measure!

Notes

Have an electric pressure cooker? Make your own one ingredient caramel sauce.

Easy Button 1-Ingredient Caramel Sauce:

Making caramel sauce using sweetened condensed milk in a pressure cooker is a simple and delicious method. Here's how you can do it:

Prepare the Can: Remove the label from a can of sweetened condensed milk. Make sure the can is not dented or damaged.
Place in Pressure Cooker: Place the can on its side in the pressure cooker. Add enough water to cover the can completely, ensuring there is at least an inch of water above the can.
Seal and Cook: Seal the pressure cooker and set it to high pressure. Cook the can for about 40 minutes. If you prefer a darker, thicker caramel, you can cook it for up to 60 minutes.
Release Pressure and Cool: After the cooking time is up, carefully release the pressure according to your pressure cooker's instructions. Allow the can to cool completely before opening it. This is very important to avoid any risk of burns or injury.
Open and Enjoy: Once the can is completely cool, open it, and you'll have a rich, creamy caramel sauce ready to use!

Art of Cookery’s Upcoming Classes & Costs

Ready to sharpen your culinary skills or just have a deliciously good time? Here’s what’s coming up at Art of Cookery:

Class	Date	Time	Cost
Sweet Pickled Beets	09/24/2025	1:00 PM	$40
Sushi Sensation	09/22/2025	5:00 PM	$40
Tamale Making	09/29/2025	1:00 PM	$50
Veggie Burger	10/01/2025	2:00 PM	$30
Pumpkin Pie Perfection	10/14/2025	1:00 PM	$40
Winner Winner Chicken Dinner	10/17/2025	5:00 PM	$39
Yaki Udon	10/19/2025	1:00 PM	$39

All classes are hands-on, fun, and designed for cooks of every level. You’ll leave with new skills, recipes, and maybe a few new friends! Want a different topic? Reach out and make a request. Go to our website and scroll down to find our calendar of classes to see more of the upcoming schedule.

Join Us in the Kitchen!

If you’re inspired by the harvest and eager to learn, come join us at Art of Cookery in Whitehall. Our kitchen is always filled with laughter, learning, and lots of delicious food. I can’t wait to cook with you!

To sign up for classes, visit our website at https://artcookery.com or send an email to ICan@artcookery.com or text to 231.740.4065. Let’s toast to the end of summer and the start of a mouthwatering autumn. Happy cooking!

September is upon us!

August 30, 2025 vkhanson

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:

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.

An image of a zucchini wearing sunglasses and a moustach with a sign that says "You've been zucchini'd!"

Zucchini Shenanigans

August 4, 2025 vkhanson

🥒 Zucchini Shenanigans & Other Delicious Reasons to Celebrate This Week

At Art of Cookery, we believe food should be fun, flavorful, and sometimes just a little mischievous. This week, we’re embracing the spirit of Sneak Some Zucchini Onto Your Neighbor’s Porch Day (August 8) with a playful challenge:
Leave a zucchini surprise for someone you love—or someone who needs a little veggie joy. Bonus points if it’s shaped like a duck, stuffed with cheese, or wearing sunglasses. 🕶️ (we want pics, use hashtag: #AoCporchzucchini)

And if you’re wondering what to do with all that zucchini, we’ve got ideas galore. From savory muffins to fritters to sweet bread, to chilled zucchini soup, we’re here to help you turn your porch bounty into culinary brilliance. Just reach out and ask for suggestions.

📅 This Week’s Food Holidays to Savor

Why stop at zucchini? Here are some other tasty reasons to celebrate:

Aug 4: National Chocolate Chip Cookie Day 🍪 – Bake a batch for a summer picnic.
Aug 5: National Couscous Day 🍚 – Perfect timing for our Pork & Sweet Potato Tagine with Couscous landing in the Grab n Go fridge this week!
Aug 6: National Root Beer Float Day 🍨 – What a perfect time for a float-inspired treat.
Aug 7: Raspberries N’ Cream Day 🍓 – Think parfaits, vinaigrettes, and berry bliss.
Aug 8: Frozen Custard Day & Mochi Day 🍦🍡 – Global flavors meet creamy comfort.
Aug 9: Rice Pudding Day 🍚 – Will it appear in the fridge? Anyone interested?…

🧊 What’s Landing in the Grab n Go Magic Fridge

This week’s lineup is a delicious mix of comfort and global flair:

🥘 Pork & Sweet Potato Tagine with Couscous – Moroccan-inspired cuisine cooked in a tagine in a ready-to-reheat dish. $10
🍅 Tomato Bisque with Grilled Cheese Croutons – Classic comfort with a crunchy twist. $8
🍝 Two 8×8 Lasagna Pans – Perfect for sharing… or not. $22
🍗 Bruschetta Chicken with Angel Hair Pasta – Bright, zesty, and satisfying. $9
🎁 And maybe a surprise or two… (Hint: it might involve zucchini mischief.)

🍳 Upcoming Classes to Feed Your Curiosity

Whether you’re a pasta lover, a pickle fanatic, or a pastry dreamer, we’ve got something for you:

Date	Class
Aug 6 @ 1pm	🥟 Ravioli Making
Aug 11 @ 5pm	🍝 Spaghetti & Marinara
Aug 13 @ 1pm	🧆 Pakoras & Chutney
Aug 14 @ 12pm	🍰 Pâte à Choux
Aug 17 @ 1pm	🥒 Pickle Party (Water Bath Canning!)
Aug 20 @ 5pm	🥟 Pierogi Paradise
Aug 28 @ 1pm	🥚 Quiche Class
Aug 31 @ 1pm	🍪 Scones

Come learn, laugh, and leave with something delicious. Classes are hands-on, joy-filled, and perfect for all skill levels. Click the link: Art of Cookery Cooking School – Home and scroll down to find the calendar of classes and register for your choices.

💌 Call to Action

So grab a zucchini, mark your calendar, and swing by the Grab n Go fridge for a week full of flavor and fun.
Want to pre-order food or reserve a class spot (but not register online)? Text 231-740-4065, FB message us AoC on Facebook, or email us ICan@artcookery.com—your taste buds will thank you.

And remember: if you find a zucchini on your porch this week… you’ve been officially welcomed into the Shenanigans Club. 🎉P.S. We want to see your zucchini shenanigans photos!

A bowl of delicious looking macaroni and cheese.

Ode to the Golden Goo: Macaroni and Cheese Day

July 12, 2025 vkhanson

July 14th is National Macaroni and Cheese Day, and frankly, it deserves fireworks. This dish is the culinary equivalent of a warm hug from your grandma—if she were made of noodles and cheese. Whether you like it baked, stovetop, or straight from the box (no judgment), mac & cheese is the comfort food icon we all need.

A Noodle-y Bit of History

Thomas Jefferson brought macaroni and Parmesan back from Europe and served it at state dinners. Founding Father of flavor?
The earliest mac & cheese dates back to medieval Englad, where it was called “makerouns.”
In 1937, Kraft introduced boxed mac & cheese during the Great Depression. Affordable, shelf-stable, and still going strong.
Canadians love it so much they practically have it on their flag. Okay, not really—but they do buy more Kraft Dinner per capita than any other country.
And yes, Crayola named a crayon “Macaroni and Cheese” in 1993. Because even coloring should be deliciou

Grab n Go Mac & Cheese - Starting Monday, July 14

Starting Monday, July 14, you can grab a 16 oz container of Art of Cookery’s mac & cheese from the Grab n Go Magic Fridge for just $8.50. It’s creamy, dreamy, and ready to reheat. Want to reserve yours? Text 231-740-4065, order online or email ICan@artcookery.com to order ahead.

Toppings to Elevate your Mac

Feeling adventurous? Try these unexpected add-ons:

Crushed BBQ potato chips for smoky crunch
Pickled jalapeños for a tangy kick
Roasted corn and cotija for a street corn vibe
Kimchi for a fermented funk
Bacon jam (because bacon. And jam.)
Toasted breadcrumbs mixed with lemon zest and thyme
Of course, pulled pork and BBQ sauce are on this list

Upcoming Cooking classes at Art of Cookery

Want to level up your kitchen game? Check out these upcoming classes:

Mother Sauce – Espagnole: July 16 @ 5 pm
Mother Sauce – Hollandaise: July 20 @ 1 pm
Mother Sauce – Tomato: July 23 @ 5 pm
Mother Sauce – Velouté: July 26 @ 1 pm
Pad Thai: July 29 @ 5 pm
Pakoras & Chutney: July 29 @ 1 pm

👀 Curious about Pakoras and Chutney? These are crispy Indian fritters made from spiced chickpea batter and veggies, fried to golden perfection. They’re served with a bold, tangy chutney made from mint, garlic, and tamarind. Think of them as the love child of onion rings and flavor fireworks

Print Recipe

Melty Cheese

This creamy velvety cheese is simple to make and replaces any store-bought block of cheese, such as Velveeta. It makes great Mac and cheese, just add some with butter and a splash of milk to hot noodles. Easy, peasy.

Prep Time15

Course: Comfort Food

Cuisine: American

Keyword: Cheese

Servings: 1 pound