Opening Fully!!

Art of Cookery is Reopening Fully for In-Person Classes

Like so many other small businesses, Art of Cookery shut down in March 2020.  Many attempts were made to provide live online classes via Zoom.   However, those classes just were not engaging public interest.

Recently, we’ve done a few small group live classes for people who are in the same “bubble” while we wore masks.  

Now, we are fully vaccinated and the CDC recommendations are that it would be safe enough to increase class sizes and allow unrelated class participants who are vaccinated to attend and no masks are required!!  That’s pretty exciting.  Unvaccinated persons cannot attend unmasked in a mixed group of unrelated persons.

There are many classes on the schedule including some youth classes.

Upcoming Classes

There are too many classes on our schedule to list them all here, and some are booked out with no more tickets available, but here is a highlight of some you may be interested in.

Pickled Asparagus on June 7th at 5:30 pm.  Learn how to make this delectable and unique local delicacy.  Learn some home canning techniques too!

Quiche on June 12 at 2 pm.  Learn tips and techniques for this quintessential brunch/breakfast dish.

Kids Young Chef Series June 14, 21, 28, July 12 & 19 at 11 am.  It is for young people ages 10-16 who are interested in truly learning how to cook.

Condiment Series: Ketchup o!n June 17 at 5:30.  Learn how to make ketchup from scratch and to control what goes into this condiment favorite.

Winner Winner Chicken Dinner on June 23 at 12 noon.  Together make this delicious and vibrant full meal…and then sit down and enjoy it at Art of Cookery

Sugar Cookies with Royal Icing on July 2 at 1 pm.  These are great to celebrate any holiday

Cookery Creations Meal Kits are A Hit

The meal kits were rolled out for orders in early May and are well received.  These aren’t boxes with whole, raw produce and proteins.  The veggies have been prepped to the recipe and much of the dinner is so close to finished that you have only a few steps. 

They tend to take between 20 to 30 minutes for a hearty, complete meal. 

The second menu set was just posted today.  Check it out!  There’s something for everyone…even a vegan option.

Make Your Own Chili Powder

Did you know chili powder is not simply powdered dry chilies? It is a blend of various spices.  Chef Valerie makes most spice blends she uses instead of purchasing them.  

Here is a great chili powder recipe.  Ideally you blend it in a small food processor or, better yet, a coffee grinder, but you don’t need to.

Chili Powder

This quick mix is a very tasty chili powder and was developed by Chef Valerie at Art of Cookery
Prep Time5 mins
Author: vkhanson

Equipment

  • Coffee Grinder

Ingredients

  • 1 tbsp sweet paprika
  • 2.5 tsp cayenne pepper
  • 2 tsp cumin
  • 1.5 tsp paprika
  • 1.5 tsp smoked paprika
  • 1.5 tsp dried oregano
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 3/4 tsp chipotle powder
  • 1/2 tsp salt

Instructions

  • Mix everything together and pulse in coffee grinder. Store the resulting chili powder in a sealed container.

Make Gravy

How To Series – Show Me How To….Make Gravy

Do you skip making the gravy from scratch for that holiday meal because it is lumpy, too salty, runny, too thick, etc?  You are not alone.  Millions of jars/cans/envelopes of gravy are sold in the US each year.  Yet, it is truly easy to make flawless gravy at home, in minutes.  It is one of the best ways to remove extra additives you can’t even pronounce and salt from your food.  Learn to make two popular styles of gravy.  White Gravy (think sausage gravy and biscuits) and classic Brown Gravy.  We will be mastering how to make a roux as the base, and then the gravy in this session.

Onsite:  $20

Online:  $18


Veloute

It is one of the five Mother sauces, but, what is sauce veloute?  It begins with a roux and stock.  Once created, you put your own spin on it and create many other dishes like Sauce Vin Blanc, Sauce Allemande and Sauce Supreme, to name a few.

Be sure to attend all five of the mother sauce series with Chef Valerie!  They are Béchamel, Espagnole, Tomato, Veloute, and Hollandaise.

Adult On-Site $24

Adult Online $19

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Tomato

Great over chicken and also in pastas, and dating to the 1790’s, this mother tomato sauce can be French or Italian.  French style typically uses little garlic and no oregano or basil.  While the Italian style does.  

Mother tomato sauce usually isn’t vegetarian, but it is easy to make it so! 

Come  to this session with Chef Valerie and discover this versatile foundation sauce used in so many dishes.  It will become one of your favorites!

Be sure to attend all five of the mother sauce series with Chef Valerie!  They are BéchamelEspagnoleTomato, Veloute, and Hollandaise.

Adult On-Site $24

Adult Online $19

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Ketchup

Ketchup (Catsup)

Whatever you call it, it is the most popular condiment by far.  As far back as 300 B.C., texts began documenting the use of fermented pastes made from fish entrails, meat byproducts and soybeans. The sauce, called “ge-thcup” or “koe-cheup” was the original ketchup.  Until 1812 tomatoes were not used in this condiment.  It wasn’t until a ketchup with tomatoes and vinegar that today’s ketchup was first created.  And in 1876, the Heinz family figured out how to make it stable for sale.  The rest is history!  Join Chef Valerie and learn how to make  her version of this household favorite.  AS A SIDE BONUS, Learn how to pressure can safely!  Chef Valerie is certified by USDA to teach safe canning methods.  Learn when it is safe to water bath can and when you must pressure can.
$28 in person or $18 online  (in person class is hands on and they take ketchup home)

Adult On-Site $28

Adult Online $18

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Surf and Pasta

Surf and Pasta

In this session learn to easily make a Whitefish and Green Bean entrée AND Cheese Ravioli and Marinara.  Start by learning how to make a delicious cheese ravioli from scratch, then, discover how easy homemade marinara is to make.  Next, steam green beans and make a white sauce to serve with them.  Finally, gently fry a deliciously mild whitefish with garlic and dill to serve with the beans.  Class divides the food up and takes it home to enjoy, along with recipes.

$55

Adult On-Site $55

Adult Online $40

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Condiments/Toppings/Sauces

In each box below, click on the name of the class you are interested in to see it’s description and schedule.  Remember you can request a class to be scheduled that suits your calendar.  Use the Select by Category box to jump around by various topics.

Condiments

Ketchup (Catsup)

Mayonnaise

Mustard

Salsa

Select by Category

Toppings

Caramel

Cherry

Whipped Cream

Fruit Jam

Select by Category

Sauces

Select by Category
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