Fall Food Holidays, Upcoming Cooking Classes, & Grab n Go Menu

A seasonal note from the Art of Cookery kitchen

Fall Food Holidays

Four delicious reasons to cook together

Fall food holidays like pot pie, scallops, noodles, and pasta carry us from late-September comfort to a full October of good reasons to eat.

Fall has returned to the kitchen, and it brought a calendar. Cook the fall food holidays between September 23 and October 17, four holidays give us permission to bake, sear, twirl, and sauce with purpose. I love a holiday that improves dinner. Better still, this year’s class schedule lets us practice the techniques before the commemorative fork is raised.

National Great American Pot Pie Day — Wednesday, September 23

Pot pie is autumn’s edible blanket: a savory filling under a burnished crust, preferably served when the evening has started showing off its chill. It is also an excellent teacher. One dish asks us to season in layers, thicken a sauce, and handle pastry gently. Pie has no interest in being rushed, and frankly, neither should we.

Pot pie pointers

  • Keep it cold. Use chilled butter and ice water, then refrigerate the dough before rolling.
  • Flavor the crust. For a savory pie, add poultry seasoning; chilled broth can replace some of the water.
  • Control the filling. Cool a hot filling before topping so steam does not melt the pastry too soon.
  • Give steam a path. Cut vents in the top so the crust can crisp instead of becoming soggy.

Related classes

  • Dutch Oven Cooking — Wednesday, September 30, 1:00–3:00 PM — $60. Brown, braise, bake, and fry in the most useful heavy pot in the kitchen.
  • Create Pie Pastry — Tuesday, October 27, 1:00–2:00 PM — $29. Practice the cold-dough handling that stands between “flaky” and “decorative doorstop.”
  • Pumpkin Pie Perfection — Friday, October 9 — booked out. Keep it on the inspiration list; a full class is still an excellent vote for pie.

National Fried Scallops Day — Friday, October 2

Seared scallops with a deeply browned crust.
A dry surface and a hot pan help scallops develop a deeply browned crust.

Scallops are sweet, elegant, and wonderfully quick—once the pan is ready. Whether fried or seared, the lesson is heat management. Moisture and crowding steal the crust; hesitation steals the timing. Prepare first, cook second, and let the scallop do what it does best: become dinner before anyone has time to ask when dinner will be ready.

Scallop success

  • Dry thoroughly. Blot scallops well; surface moisture creates steam and delays browning.
  • Heat first. Preheat the pan, then add oil and the scallops.
  • Leave room. Crowding cools the pan. Work in batches if necessary.
  • Let the crust form. Do not move scallops too early; turn once they release cleanly.
  • Stop at just done. Scallops toughen quickly. Cook until pearly white or opaque and firm.

Related classes

  • Date Night: Scallops and Wine — Thursday, October 1, 5:00–7:00 PM — $69. It runs the night before the holiday, so you can arrive on October 2 already feeling professionally festive.

National Noodle Day — October 6 & National Pasta Day — October 17

National Noodle Day is broad by design

National Noodle Day is broad by design. It welcomes ramen, rice noodles, egg noodles, hand-cut ribbons, and the many other forms that carry broth, sauce, vegetables, and spice across cultures. Celebrate by cooking a familiar favorite—or by choosing a shape, grain, or preparation that is new to you.

A steaming bowl of noodles with fresh garnishes.
Noodles are a passport ingredient: one simple strand, countless traditions.

Better noodles, any style

  • Use enough water. Give wheat-based noodles room to move and return to a boil quickly.
  • Stir early. A few stirs in the first minute help prevent clumping.
  • Taste, do not guess. Package timing is a guide; texture decides when the noodles are ready.
  • Build for the sauce. Choose sturdy noodles for rich sauces and delicate noodles for lighter broths.

Try this celebration at home: Set out two sauces or broths, one crisp vegetable, one aromatic herb, and a crunchy garnish. A simple mix-and-match noodle bar lets every guest build a bowl while comparing texture and balance.

The perfect two-holiday warm-up

Pasta: Fettucini and Alfredo Sauce
Saturday, October 3  |  1:00–2:30 PM  |  $44 per adult
All 6 seats currently open and bookable

Roll, cut, and cook your own fettuccine from scratch, then bring it together with a rich, signature Alfredo.

It lands three days before National Noodle Day and two weeks before National Pasta Day. In chef terms: excellent mise en place for a month of celebrating.

Pasta Day is about matching shape, sauce, and finish

Fall food holidays
Ribbon pasta and tomato sauce show how shape and sauce work together.

Pasta rewards attention to the final two minutes. The best results come when the noodle and sauce finish together, not when each is treated as a separate component. Long, delicate strands welcome lighter sauces; wider ribbons can carry more weight; ridges and hollows catch chunky mixtures and cheese.

Pasta finishing moves

  • Salt the water. Season the pasta from within before it meets the sauce.
  • Reserve a cup. Starchy cooking water helps loosen and bind a sauce.
  • Finish in the pan. Transfer pasta just before al dente and toss it with the sauce to complete cooking.
  • Match shape to sauce. Use broad ribbons for richer sauces and lighter strands for thinner ones.

Related classes

  • Pasta: Fettucini and Alfredo Sauce — Saturday, October 3, 1:00–2:30 PM — $44 per adult. Roll, cut, cook, and sauce fresh fettuccine just before both holidays.
  • Knife Skills — Tuesday, October 6, 1:00–2:00 PM — $34. It runs on National Noodle Day itself, because every good bowl begins before the water boils.
  • Sourdough Start(er) to Finish — Saturday, October 17, 1:00–3:00 PM — $45, or $48 gluten-free — only 1 ticket left. Not pasta, but it lands on Pasta Day and keeps the flour flying.
  • Pasta: Ravioli and Marinara — Tuesday, October 20, 1:00–2:30 PM — $44. Learn to make a pasta flour blend for ravioli dough, then make a zesty marinara.
  • Make a Gourmet Meal — Thursday, October 22, 5:00–7:00 PM — $69. Fresh pasta, sauces, and wine—an evening that never goes out of style.
  • Yaki Udon — Thursday, October 29, 5:00–6:30 PM — $44 adult / $50 under 16. Have a wok? Want to learn to use it properly? Join us for this tasty session making a Japanese heritage dish.

Cook the holiday, then come cook with us

Choose a skill, save a seat, and bring your appetite. We will handle the mise en place.

The calendar below shows the full September and October picture. Booked-out sessions can inspire the home menu; open sessions can become the plan.

Full September & October schedule

All 18 sessions scheduled from September 20 through October 31, 2026, are listed below—including open, booked-out, private, and canceled entries. Open-seat counts and statuses were verified in Peek Pro on September 20, 2026, and can change.

Class Date Time Price Status
Condiment Series: Mayonnaise Wed Sep 23 5:00–6:00 PM $30 Booked out
Private Cooking session Thu Sep 24 1:00–2:30 PM — Closed private
Condiment Series: Mustards Fri Sep 25 1:00–2:00 PM $30 Booked out
Breakfast Sausage Sun Sep 27 1:00–2:30 PM $35 6 of 6 seats
Dutch Oven Cooking Wed Sep 30 1:00–3:00 PM $60 4 of 6 seats
Date Night: Scallops and Wine Thu Oct 1 5:00–7:00 PM $69 2 of 3 seats
Pasta: Fettucini and Alfredo Sauce Sat Oct 3 1:00–2:30 PM $44 6 of 6 seats
Knife Skills Tue Oct 6 1:00–2:00 PM $34 6 of 6 seats
Fermenting Wed Oct 7 10:00–11:00 AM $29 Booked out
Pumpkin Pie Perfection Fri Oct 9 1:00–3:00 PM $40 ($32 second adult) Booked out
Flambe with Flair Fri Oct 16 5:00–6:30 PM $64 (2 people) Booked out
Sourdough Start(er) to Finish Sat Oct 17 1:00–3:00 PM $45 ($48 gluten-free) 1 of 6 seats
Pasta: Ravioli and Marinara Tue Oct 20 1:00–2:30 PM $44 6 of 6 seats
Five Mother Sauces Wed Oct 21 1:00–3:00 PM $49 Canceled
Make a Gourmet Meal Thu Oct 22 5:00–7:00 PM $69 4 of 4 seats
Chicken Butchery & Carving Sat Oct 24 1:00–2:30 PM $49 3 of 4 seats
Create Pie Pastry Tue Oct 27 1:00–2:00 PM $29 8 of 8 seats
Yaki Udon Thu Oct 29 5:00–6:30 PM $44 ($50 under 16) 8 of 8 seats

Grab n Go Menu for the next several weeks

(sometimes it changes based on sourcing or other issues but not often)

Please note: prices are determined weekly due to fluctuating ingredient costs.

SEPTEMBER 2026

Week 38 · Sep 22–28

  • Soup: Farmhouse Chicken Noodle Soup – $8.00
    Hearty and homemade – I make the noodles from scratch and roast the chicken myself.
  • Comfort: Skillet: German – $9.00
    Ground beef, potatoes, tangy kraut, sweet apple and caraway simmered together in one skillet, served with a slice of Chef Valerie’s sourdough rye.
  • Wild Card: Julia’s Chicken (Coq au Vin) – $15.00
    Chicken thighs braised in red wine with bacon, mushrooms and onions, served over garlic mashed potatoes.
  • Test Kitchen: Calzone – $9.00
    A hand-held calzone with sausage, tomatoes, peppers, basil and melted cheese, plus marinara for dipping. A classic flavor.

OCTOBER 2026

Week 39 · Sep 29–Oct 3

  • Soup: Chicken & Gnocchi Soup
  • Comfort: Meatloaf Meal
  • Wild Card: Korean Bulgogi Lettuce Wraps
  • Test Kitchen: Greek Lemon Chicken with Orzo

Week 40 · Oct 6–10

  • Soup: Turkey & Wild Rice Soup
  • Comfort: Goulash
  • Wild Card: Chicken Shawarma Bowls
  • Test Kitchen: BBQ Pulled Pork over Mashed Potatoes

Week 41 · Oct 13–19

  • Soup: German Potato Soup
  • Comfort: Beef Tips with Gravy over Noodles with Green Beans
  • Wild Card: Arroz con Pollo
  • Test Kitchen: Butternut Squash & Turkey Pot Pie

Week 42 · Oct 20–26

  • Soup: Chili
  • Comfort: Fettuccini Alfredo
  • Wild Card: Pulled Brisket Tacos
  • Test Kitchen: Turkey Pot Pie Bowl

 

Location: Art of Cookery, 312 S Division St., Whitehall, MI 49461.

Layers of Glory: National Lasagna Day

Layers of Glory: National Lasagna Day Is July 29

Some holidays ask you to buy cards. Some ask you to hang lights. National Lasagna Day, which falls on Tuesday, July 29, asks only that you eat something in layers. This is the most reasonable holiday on the calendar.

A Few Things You Didn’t Know About Lasagna

It’s older than Italy. The word lasagna traces back to the Greek laganon — flat sheets of dough cut into strips. The Romans ran with it. So when someone tells you lasagna is a modern casserole, you may inform them it predates most European countries.

It was originally a rich person’s flex. The layered baked version we recognize took shape in Naples, and early versions were loaded with expensive ingredients to show off. Nothing says “I have arrived” like ricotta.

Northern and southern Italy have never agreed on it. In Emilia-Romagna, lasagna means green spinach pasta, ragù, and béchamel — no ricotta anywhere in sight. Head south and you get ricotta, mozzarella, sometimes little meatballs, sometimes sliced hard-boiled egg. Both sides are correct. Neither will admit it.

The world keeps reinventing it. Greece layers pasta with béchamel and cinnamon-spiced meat and calls it pastitsio. Argentina makes a version with ham. Somewhere right now, someone is making a dessert lasagna out of cookies and pudding, and honestly, good for them.

Come Make It From Scratch — July 29, 5:00 PM

I’m teaching a Lasagna class on National Lasagna Day itself, 5:00 PM, and we are not opening a box. We’re making the pasta sheets from scratch — flour, eggs, a rolling pin, and the moment you realize you’re never buying a frozen lasagna again. Once you know how the sheets come together, the whole dish becomes yours: more sauce, less cheese, swap the meat, add the vegetables you actually like. That’s the real takeaway. Not a recipe — a lasagna you can bend to your own taste, forever.

$45 per person, and you go home with a hot 8×8 tin of lasagna straight out of the oven. Dinner is handled. Or freeze it and let Future You send Present You a thank-you note.

To register: visit artcookery.com, scroll down to the red Calendar of Classes button, and click through to see everything coming up. Prefer to do it the old-fashioned way? Text 231-740-4065 or email ICan@artcookery.com.

A Standing Offer

If a class on the calendar has no registered students, I have no problem swapping it out for something you actually want to learn — even if it’s not something I currently offer. Want to learn properly carved poultry? Curry? The thing your grandmother made that you’ve never been able to replicate? Ask. The worst I can say is “give me a week or two to test it first.”

Sideline: August 8 Is National Zucchini Day

Mark it. August 8 is National Zucchini Day, which arrives at precisely the moment every gardener in Michigan realizes they have made a terrible miscalculation.

You planted three zucchini plants. You needed one-third of a zucchini plant. The zucchini know this. They are not sorry.

August 8 is the traditional time to celebrate the zucchini, cook with the zucchini, and — should the surplus become structural — quietly redistribute the zucchini to your neighbors’ porches under cover of darkness. It’s not stealing. It’s the opposite of stealing. There is no word for what you are doing.

Zucchini Makes a Genuinely Good Gluten-Free Lasagna

This is not a sad substitution. Zucchini lasagna is legitimately excellent (Think Eggplant Parmesan)— but only if you handle the water problem, because zucchini is basically a vegetable-shaped water balloon.

The tip: Slice zucchini lengthwise into ¼-inch planks. Lay them on a rack or towel, salt both sides generously, and let them sit 30 minutes. You’ll see beads of water come to the surface. Pat them completely dry, then either grill them or roast at 400°F for about 10 minutes until they’ve lost their raw crunch.

Then build your lasagna as usual. Skip this salt step and you’ll pull a beautiful pan out of the oven and find soup underneath it. Do this step and nobody at the table will guess there’s no pasta in there.

Print Recipe

Cheesy Scalloped Zucchini

And for the Zucchini You Can't Even Compost Fast Enough

Here's a five-minute microwave scalloped zucchini that costs you no oven, one dish, and so delicious, your kid will eat it.
Prep Time5 minutes
Course: Side Dish
Cuisine: American
Keyword: Cheese, zucchini
Servings: 4 as a side
Author: vkhanson

Equipment

  • 1 2-4 qt glass casserole dish with lid
  • 1 cutting board and knife

Ingredients

  • 2 medium zucchini sliced into 1/4" rounds
  • 8-12 slices american cheese
  • 1 medium onion, sliced optional
  • salt
  • pepper

Instructions

  • Spray bowl with cooking spray (or butter).
  • Add a layer of zucchine rounds, about 1/2 inch deep.
  • Add a layer of onion slices, if using.
  • Add a fine dusting of salt and pepper.
  • Add American cheese, one layer, tear slices to fit.
  • Repeat layers until bowl is full or zucchini used up. Be sure the top layer is cheese.
  • Cover with lid and microwave on high 5 minutes.
  • Uncover and microwave another 5 minutes or until cheese is melted and a fork slid into the dish finds no resistance from the zucchini (fully cooked).

Notes

Ideally, let sit 5 minutes before serving.  It reheats well as left-overs too.  Yellow summer squash works in this recipe as well.
Yes, American cheese. It melts into an actual sauce instead of breaking into a greasy puddle, and that's the whole trick. This is layered, cheesy, and comes together in minutes — a lasagna's easygoing cousin who never learned to cook but somehow always brings something good.

Grab n Go Is Rolling

The magic fridge is stocked and waiting. No minimum, no maximum, no commitment — grab what you want when you want it.

Want to be certain something’s there when you arrive? Text 231-740-4065, send an email to ICan@artcookery.com or send a Facebook message to ask what’s available, and I’ll happily bag it with your name on it so nobody else walks off with your dinner.

Week 29 (July 21–26)

Chicken and Gnocchi Soup — $8.50 (5 available)
Calling this a soup is underselling it. It’s thick enough to be an Alfredo chicken gnocchi meal that happens to be served in a bowl. Bring a spoon and no expectations for  left overs.

Cast Iron Beef Skillet — SOLD OUT
It went fast. Those pre-orders are key to getting what you want! That’s the whole story.

Chicken Katsu — $11 (3 available)
A big plank of breaded, fried chicken breast with sushi rice and a cabbage ginger slaw, all seasoned with furikake. A little tub of tonkatsu sauce and a lemon wedge round it out. The correct way to eat this is to mix everything together and get chicken, rice, and slaw in every single bite. I don’t make the rules. I just discovered them and now I’m telling you.

Week 30 (July 28 – August 2)

Chili — available by order this week, not as a grab-and-go.  You know…July/August not soup time but yummy in a/c. 🙂

Cuban Sloppy Jose Sammies — 2 sammies per meal, available.  Think gloried sloppy joes with a cuban flair and our house dill pickles. Tuesday and later.

Lasagna Meals — available Thursday and later, because National Lasagna Day energy does not expire at midnight.

Prices for Week 30 are still being worked out — text or message and I’ll get you sorted.

Regards, Chef Valerie.  Art of Cookery, 312 S. Division St., Whitehall, MI 49461.

Youngest Chef Mini Bootcamp

Young chefs (aged 6 – 10) dive into a hands‑on  4 hour cooking adventure where they learn real kitchen skills using real kitchen tools. Kids will measure, mix, dice, peel, blend, season, taste and roll as they work with a blender, food processor, stovetop, and oven.

Along the way, they’ll create three delicious dishes — cheesy pasta cups, blender pancake bites, and mini meatballs in a simple tomato sauce — while practicing kitchen safety, basic knife skills, and confidence with everyday equipment.

Every child takes home their creations (or enjoys them as they go). A lively, empowering class for curious young cooks.

$65

Book Now

Delightful Grab n Go and Culinary Classes

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?)

Creme Brulée

Crème Brûlée: Crack the Code to Custard Bliss

Step into the sweet side of French culinary tradition with this hands-on class dedicated to the iconic crème brûlée. You’ll learn to craft the silkiest vanilla bean custard from scratch, mastering the balance of cream, egg yolks, and sugar. Then comes the magic: torching the sugar topping to create that signature glassy crack—equal parts science and satisfaction.

Each student will take some home.

Whether you’re a dessert devotee or just love a good culinary showstopper, this class is your golden ticket to custard perfection.

Adult:  $45

Book Now

Pasta: Gnocchi alla Sorrentina

Gnocchi alla Sorrentina: A Hands-On Taste of Italy A beautiful image of plated Gnocchi alla Sorrentina

Pack your culinary passport and join us for a delicious journey through Italy—no plane ticket required! In this hands-on class, we’ll explore the beloved Italian dumpling known as gnocchi, tracing its humble origins from ancient Roman kitchens to the cozy trattorias of Campania.

You’ll start by crafting pillowy potato gnocchi from scratch, learning the secrets of perfect dough and how to shape each piece using a traditional gnocchi board. Then we’ll simmer a garlicky tomato sauce kissed with basil, fold in creamy mozzarella, and bake it all until bubbly and golden—just like they do in Sorrento.

As the aroma fills the kitchen, you’ll portion your dish to take home and enjoy. But don’t be surprised if you sneak a taste right out of the oven at Art of Cookery—we won’t judge!

Whether you’re a pasta lover, a cheese enthusiast, or simply craving a cozy culinary adventure, this class is your ticket to Italy’s heartwarming flavors.

Adult: $49

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

Zucchini Shenanigans

🥒 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!

An authentic cuban sandwich with mustard pickles and 3 meats.

Mastering the Cuban Sandwich

From History to Your Kitchen: Master the Cuban Sandwich with Chef Valerie Hanson

Ah, the Cuban sandwich—an iconic dish with a history as flavorful as the sandwich itself. Its origins are a point of pride (and debate) in Florida. Was it Tampa, where cigarmakers in Ybor City needed a hearty, portable meal? Or Miami, where Cuban immigrants shared their culinary culture with the world? While the jury’s still out, one thing’s for sure: this sandwich has become a universal favorite, and it’s your turn to discover why.

At its core, a Cuban sandwich is no ordinary sandwich. It’s a perfect combination of mojo-marinated pork, cheese, pickles, mustard, 2 other meats, and crispy Cuban bread. But creating one worthy of its heritage? That’s where I come in.

I’m excited to bring you not one but two live(via ZOOM) cooking classes that will have you mastering the art of the Cuban sandwich. Both classes are standalone experiences, so you can choose to take one or both. However, participating in both will elevate your culinary skills and Cuban sandwich game even further!A vibrant dish of golden yellow mustard alongside a juicy mojo pork roast.

March 16, 1 PM EST: Perfecting the Foundations Our journey begins with the essentials—because a Cuban sandwich is only as good as the ingredients at its heart. In this live class, I’ll teach you to make mustard from scratch, starting with mustard seeds and crafting it to match your personal tastes. You’ll also learn the art of mojo pork: marinated in bold, zesty flavors and slow-roasted to tender perfection. These skills can stand on their own to transform your cooking, or they can prepare you for the next week’s class.  Click here to learn more and book.

March 23, 1 PM EST: The Cuban Sandwich Masterclass Now that we’ve built the foundation, it’s time to assemble perfection. This class will guide you through stacking and pressing the ultimate Cuban sandwich. From layering the ingredients to pressing it to golden, crispy excellence, I’ll share every secret I’ve learned—including some fun tidbits about the sandwich’s history. Don’t worry if you missed the first class; ingredient lists and prep instructions will ensure you’re ready to create magic.  Click here to learn more and book.

Both classes are live via Zoom and designed to be interactive and fun. Whether you cook along or simply watch and take notes, you’ll connect with fellow food lovers and bring the taste of Cuba into your home. Ingredient lists and preparation details will be sent in advance, so you’re fully ready to dive in.

Spaces are limited, so sign up today to join me on this flavorful adventure. Be sure to include your email address as that is how you will get prep information.

Together, let’s honor the Cuban sandwich’s rich history—one delicious bite at a time!

Authentic Cuban Sandwich

Join Chef Valerie Hanson for a Culinary Adventure: The Cuban Sandwich Experience

Step into our teaching kitchen and embark on a flavorful journey with Chef Valerie.  You’ll learn the art of creating an authentic Cuban sandwich—straight from its origins.

After an inspiring trip to Florida to uncover the secrets of this iconic dish, Chef Valerie is ready to share her discoveries with you. Master the techniques behind tender mojo pork, explore essential assembly tips, and perfect the balance of flavors that make the Cuban sandwich unforgettable. Enjoy a sprinkling of history and fun facts along the way.

BONUS: Participants will be also crafting fresh mustard!

 Don’t miss this chance to bring the taste of Cuban sammies into your home while learning from a passionate chef and storyteller.

An authentic cuban sandwich with mustard pickles and 3 meats.

Adult: $49

Book Now

Shrimp Po’ Boy

🎉 Join us for an Epic Coastal Culinary Adventure: Crafting the Perfect Shrimp Po’ Boy! 🍤

Embark on a virtual journey with Chef ValerieShrimp Po Boy in the vibrant gulf shore south of  Alabama! In this unique class hosted by the Art of Cookery, we’ll delve into the soulful essence of Southern comfort food as we master the art of creating the iconic Shrimp Po’ Boy sandwich.

🥒 Just a note, Chef Valerie is using her homemade  pickle relish and dill pickles.  Go YOU if you make your own too.

🎨 Crafting the Remoulade:

Prepare to awaken your taste buds with Chef Valerie’s signature remoulade sauce. Learn the art of blending the perfect balance of flavors to complement your golden-fried shrimp.  Also learn how to switch out the shrimp for other options that make this classic sandwich perfectly yours.

Don’t miss this opportunity to join this culinary road trip, where you’ll transform humble ingredients into a mouthwatering Shrimp Po’ Boy sensation. Reserve your spot today and let’s embark on this foodie adventure together! 🌟

Adults: $46

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