Condiment Series: Mayonnaise

Discover the art of creating velvety-smooth mayo through simple techniques. You’ll learn how to achieve the perfect consistency using whole eggs and egg whites, resulting in a homemade mayo that surpasses store-bought versions in both taste and quality.

What sets homemade mayonnaise apart is the boundless potential for customization. Let your taste buds be your guide as you explore a world of flavors. From tangy and zesty to herb-infused or spiced, you’ll learn how to infuse your mayo with personalized nuances that elevate your culinary creations to new heights.

Crafting your own mayonnaise isn’t just a culinary delight—it also opens the door to a healthier alternative. Gain control over the ingredients and choose high-quality oils, adjust the level of seasoning to suit your preferences, and tailor your mayo to meet specific dietary needs. Embrace the freedom of creating a mayo that aligns with your wellness goals.

Master the techniques for achieving consistent results and troubleshoot common pitfalls. 

Take pride in creating a condiment that is as unique as your culinary style. Reserve your spot today and embark on a flavorful journey that will forever transform the way you enjoy this beloved classic.

Mustard Mastery

Join us as we delve into the world of mustard-making, where you’ll discover the ancient alchemy of transforming humble mustard seeds into a sensational condiment that will tantalize your taste buds. Led by expert chef and preserving aficionado Valerie Hanson, this immersive culinary experience will guide you through the art of crafting homemade mustard from scratch.

Discover the nuances of mustard flavors, from mellow and classic to bold and spicy, and learn how to strike the perfect balance that suits your palate.

But the adventure doesn’t end there! Expand your culinary repertoire as we explore the realm of flavored mustards. Unleash the fiery kick of jalapeno or embrace the pungent allure of horseradish. Discover how to infuse your mustard creations with a symphony of flavors, unlocking endless possibilities to elevate your favorite dishes.

To ensure the safe preservation of your culinary creations, you’ll also master the art of water bath canning—a time-honored technique that seals in the freshness, allowing your homemade mustards to be enjoyed long after the class is over. Gain confidence in this essential skill as you learn the step-by-step process, including proper jar sterilization, filling, sealing, and processing.

Throughout this immersive class, you’ll be guided by Chef Valerie’s expertise and passion for homemade condiments. Uncover the secrets to achieving a perfect mustard consistency, experimenting with flavors, and preserving your creations for long-lasting enjoyment.

Whether you’re a curious culinary enthusiast or a seasoned home cook, this mustard-making and water bath canning class will equip you with the knowledge and skills to create mustard masterpieces that will impress family and friends. Join us on this flavorful journey and add a dash of homemade magic to your culinary repertoire.

Spaces are limited, so secure your spot today and get ready to embrace the art of mustard-making!

Check out other condiment classes HERE.

Five Mother Sauces Masterclass

Indulge your passion for culinary excellence and embark on a gastronomic journey like no other. Introducing our exclusive masterclass: “The Five Mother Sauces.”

Elevate your cooking prowess as we demystify the time-honored foundation of French cuisine—the five mother sauces. Led by Chef Valerie Hanson, this immersive culinary experience will unravel the secrets behind these exquisite sauces, empowering you to create restaurant-quality dishes in the comfort of your own kitchen.

Discover the art of crafting velvety Béchamel, the creamy canvas upon which countless culinary creations are built. Unleash the rich complexities of velouté, the essence that brings depth to your poultry and seafood masterpieces. Dive into the luscious world of Espagnole, a robust sauce that adds an irresistible touch of sophistication to your red meat dishes.

But the journey doesn’t stop there. Delve into the delicate intricacies of Hollandaise, the luxurious embodiment of elegance that crowns your eggs Benedict and roasted asparagus, and delights your palate. And be guided through the tangy symphony of flavors found in classic Tomate, the vibrant sauce that brings life to your pizzas, pastas, and beyond.

Throughout this hands-on class, you’ll unlock the secrets to achieving impeccable consistency, masterful flavor balance, and professional presentation. Immerse yourself in an environment of culinary exploration, and unleash your inner chef.

This class is designed to take your skills to new heights. Join us for this class and become the culinary artist you’ve always aspired to be.

Spaces are limited, so reserve your spot today. Unlock the power of the five mother sauces and set your culinary creations apart from the rest!

Don’t want such an immersive class?  Want to learn just one or two of these sauces?  We offer them individually also.  See them on their pages: Bechemel  Veloute   Espagnole   Hollandaise    Tomate

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 minutes
Author: vkhanson


  • Coffee Grinder


  • 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


  • 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.

Adult:  $29


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 $26


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  $26


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.

Adult $30

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.

Adult $60


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.


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Whipped Cream

Fruit Jam

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