Classes and Changes

I Know...It's Been a While

Never in our cooking school history have I (Chef Valerie) been so busy!  The classes are usually well occupied and numerous.  This summer’s kid’s classes are packed and I am adding three more.

What I am leading up to is….I’m sorry there have been so few blog posts this year.

But here one is!

Upcoming Adult Classes

This isn’t a comprehesive list of upcoming classes, but it is a list of the ones with availability.  To see the entire schedule, click here.

Classes with availability are:

How to Series: Great Gravy – July 21st @ 5:15 pm – $29 (Make and take White Gravy & Brown Gravy)

How to Series: Create a Charcuterie Board – July 23rd @ 1:00 pm – $29

How To Series:  The Art of Pasta – July 25 @ 2:00 pm – $25  (a great intro to making all pasta)

Pasta:  Lasagna – July 29 @ 10:00 am – $45 (make the actual pasta noodles and an entire lasagna – take an 8×8 lasagna home too!)  BTW:  July 29 is National Lasagna Day!

How to Series: Convection Cooking – August 3 @ 5:15 pm – $25 (A great way to get comfortable with convection ovens and air frying)

Kid's Classes

Never before has the demand for summer kid’s courses been this huge.  I just added 4 more of the Yound Chef’s Series.  I had to skip session 1 in the interest of time, but am accepting kid’s to start the series with session 2.  They can take a class as a standalone if they have completed the class before it.  For example, I have kids complete the current series through session 3 but had family camping plans making them miss session 4, so I encourage them to pick up at session 4.  

The kid’s classes (all for ages 11 and up) with availabilty are:

Young Chef Session 2- Baking and Pan Frying – July 31 @ 11:00 am – $45

Young Chef Session 3 – Food Safety and Pastry – August 21 @ 11:00 am – $45

Young Chef Session 4 – Knife Skills and Fruits/Vegetables – August 22 @ 11:00 am – $45

Young Chef Session 5 – Skills Demonstration – September 10 @ 1:00 pm – $60

Embracing Freshness and Minimizing Food Waste: Exciting Changes to Our Offerings!

Greetings, food lovers!  As a passionate culinary enthusiast, I have always strived to provide you with the most delicious food options. To further enhance your dining experience and address the challenges I’ve faced recently (such as increased class load and decrease grab n go demand), I am changing our offerings.

Chef Valerie Hanson Welcomes you!

In a commitment to reducing food waste, I have made the decision to discontinue our grab and go options. Unfortunately, due to the limited demand and the short shelf life of these items, I have experienced an increased amount of food going to waste. I believe that it’s crucial to prioritize freshness, ensuring that every dish we serve meets our high standards of quality and taste.

Fear not! I am not abandoning the idea of offering extra dishes entirely. Instead, just shifting my focus to the creative dishes born from our cooking classes.  For example, whenever I have an upcoming class, such as the Quiche class on July 17th, we will announce in advance the availability of a limited number of dishes inspired by that class.

For example, on July 18th, we will have five mouthwatering quiches available for purchase.

These dishes will be prepared with care, showcasing the skills and techniques used in classes.

One more interesting offering. I offer my services as a personal chef to a limited number of households. If you’re looking for weekly meal(s) tailored to your specific requirements,  I’ve got you covered! Simply reach out me so we can discuss foods that satisfy your cravings and dietary needs.

In addition to our personalized household meals, we are delighted to continue to accept orders. Whether you’re craving a delectable pie, a gourmet pizza, charcuterie board, a loaf of our famous sourdough bread, or even something you simply crave (my goulash or pot pie for example!) I can craft the perfect dish just for you. Simply let me know what you’re in the mood for, and we’ll bring your food desires to life.  DO give advanced notice! At least 24 hours please.  You can also order items from our online shop.

I appreciate your understanding and support in this change.

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.

Culinary Crash Course

Are you a young adult just getting out on your own and need some kitchen skills?  Have you recently lost your spouse or partner and that person was the cook in the relationship?  This is the class for you!  Is your family on a budget and you need to to dine in/not out?

This class is for YOU.

Over the course of this 6 hour culinary bootcamp, participants learn a variety of foundation kitchen skills from basic to more in-depth.


  • Sourdough bread making
  • Knife skills
  • Proper kitchen measuring technique
  • Electric pressure cooking
  • How to cook from your pantry

You will come away with a wealth of knowledge and hands-on experience (as well as recipes and notes provided for you.

You will be eating your way through the day.  Imagine that, eating your homework.


Date Night: Scallops and Wine

Enjoy a fabulous meal of scallops, risotto, and chocolate truffles that YOU made!

Enjoy a romantic evening discovering wine’s many culinary uses. Experience using wine in different ways while preparing a 3-course romantic dinner by searing scallops and creating a creamy wine sauce for them. Next, pair dry white wine and pecorino for a wine-infused risotto. For dessert, make dark chocolate truffles with wine, of course!

Finally sit down as a group and enjoy your delicious meal, complete with a complimentary glass of wine. 

Each ticket is for 2 people making enough for 2 meals.

It is possible there will be other couples in the class, however tickets are limited to 3 couples.  One person can book a couple’s meal and take the 2nd meal home.

1 Couple Cooking Meal for 2: $70

1 Person Cooking Meal for 2: $65

Youngest Chef Series Session 5 Ages 6-10

Designed for young people, aged 6 to 10.

This series of classes is designed for the youngest chefs who are interested in entering the world of cooking food.  This is a five-session series with each lasting 1 1/2 hours.  The classes must be taken in order, but do not need to be week to week.  Your young chef can experience session 1 this summer, session 2 the next time the series is offered, etc.

Session 5:  More Stove Top and Knife Skills: 

The final Youngest Chef session is a type of reminder course, advancing their skills.  Students will be using stove top, handling meat, prepping vegetables with knives, and understanding the term “mise en place” when it comes to planning a cooking session.

Using these skills, they will be making a Taco bar for lunch.

Students aged 6-10: $55

Youngest Chef Series Session 4 Ages 6-10

Designed for young people, aged 6 to 10.

This series of classes is designed for the youngest chefs who are interested in entering the world of cooking food.  This is a five-session series with each lasting 1 1/2 hours.  The classes must be taken in order, but do not need to be week to week.  Your young chef can experience session 1 this summer, session 2 the next time the series is offered, etc.

Session 4:  Ovens – Baking (Sweet & Savory)

This session provides an experience in foundation skills for baking (ingredient identification, measuring, folding, oven use, food safety regarding meat handling). Foods made in this session are mini-meatballs and cookies.

Students aged 6-10: $55

Youngest Chef Series Session 3 Ages 6-10

Designed for young people, aged 6 to 10.
This series of classes is designed for the youngest chefs who are interested in entering the world of cooking food.  This is a five-session series with each lasting 1 1/2 hours.  The classes must be taken in order, but do not need to be week to week.  Your young chef can experience session 1 this summer, session 2 the next time the series is offered, etc.

Session 3:  Slicing, Dicing, Paring, and Boiling: 

In this 3rd session the youngest chefs will be learning about boiling water, an easy way to dice an onion, shredding cheese, and sauteeing.  Together with Chef Valerie they will be preparing a lunch of Spaghetti and Pie (the real thing, no boxed stuff!).

Students aged 6-10: $55


Celebrating Easter, Quick Hollandaise, Upcoming Classes

This post is a fun one about some Easter eggs around the world.  Also included is a recipe for a quick and easy hollandaise sauce, and some of our upcoming classes.  Enjoy!

Regardless of how you celebrate Easter, you’re likely aware of some traditions surrounding the use of eggs. Common American practices include hiding eggs, coloring eggs, and eating delicious chocolate eggs! But did you know that eggs feature in other ways for Easter traditions in different cultures? Here are a few of my favorites:

Giant Omelets

In southern France, there is a giant omelet festival put on by the Knights of the Giant Omelet.  Unbelievably, using over 15,000 eggs, cooks create a gigantic omelet to serve to the folks who participate in the festival free of charge (feeding around 1,000 people)! And if you want a taste of France that’s not a gigantic omelette, consider making hollandaise to jazz your eggs up (see recipe below)! 

A Whimsical Way to go Egging

In Mexico, cascarones are


used as a form of celebration. These treats are hollowed-out eggs that have been decorated on the outside, filled with confetti, then closed up with tissue paper over the opening. Cascarones can be used as colorful centerpieces or to add playful whimsy to your meal, as it’s great fun to break these eggs over your peers or children’s heads and shower them in the brightly colored confetti. While traditionally, these eggs are more likely to appear during Mardi Gras, they’ve been a big hit at Easter celebrations and egg hunts in more modern times.

Decorate Eggs with Beeswax


A Ukrainian egg tradition takes the form of decorating eggs using dyes and beeswax. Called pysanky, these eggs become beautiful art pieces for your table. While it can take more time to accomplish, it’s a more upscale way of having decorated eggs at your table than the more standard version of dipping eggs in vinegar + dye.

The world is a beautiful place filled with wonderful food traditions, and here at Art of Cookery, we appreciate such creative ways to celebrate! Check out our current classes if you want to improve your cooking skills for a special Easter meal. And if you’d like us to handle the cooking for you, we’ve got you covered!

Quick and Easy Hollandaise

Here's a quick no-fuss way to make hollandaise sauce that doesn't split on you.
Prep Time2 minutes
Cook Time2 minutes
Course: Breakfast
Keyword: Hollandaise


  • 1 blender


  • 3 egg yolks Be sure they are pasteurized and properly refrigerated as this recipe isn't cooking the eggs.
  • 1 tbsp lemon juice
  • 1/4 tsp fresh thyme optional
  • 1/16 tsp cayenne pepper
  • 1/16 tsp salt
  • 1/32 tsp white pepper black is fine too
  • 1/2 c unsalted butter melted


  • Place yolks, lemon juice, cayenne, thyme (if using), salt, and pepper in blender.
  • Run blender until fully mixed.
  • While blender is running, open pour spout and slowly pour the melted butter in.
  • Blend until fully emulsified.
  • taste and adjust lemon juice, salt and pepper to your liking. SERVE!


Alternatively, use a double boiler with gently simmering water and whisk the eggs and lemon juice together over it.  When mixture is doubled in volume, whisk in the butter until thickened.  Remove from heat and add thyme, salt & pepper.

Upcoming Classes that Have Available Tickets.

This is not a comprehensive list of upcoming classes, it is simply a few that have a ticket or two still available.  To see them all, including ones that have no one registered (and are open for you to book) and ones that are fully booked (but help you see some of the topics Art of Cookery offers, click here.  That link works well to register for one of the classes below online.  Don’t see anything you are interested in or at a time/date that works?  Just ask! 

March 30 @ 5:15 pm – Mother Sauces: Bechamel – $24

April 4 @ 5:00 pm – Lasagna (making the fresh pasta and the dish) – $38

April 7 @ 1:00 pm – Pate a Choux Pastry (cream puffs) – $20

April 11 @ 12:00 noon – Pressure canning (this is a how to can safely class and product to be canned is meat, think venison or abundance of roast on sale, etc.) – $45

April 18 @ 5:00 pm – Tamales (flavor will be green chili chicken and we will also be making the salsa verde) – $42

April 20 @ 12:00 noon – Traditional bread baking and Butter Churning – $29

April 22 @ 1:00 pm – Fermenting – $24

Youngest Chef Series Session 2 Ages 6-10

Kids:  Youngest Chef Cooking Series

Designed for the youngest chefs, aged 6 to 10.
This series of classes is designed for the youngest chefs who are interested in entering the world of cooking food.  This is a five-session series with each lasting 1 1/2 hours.

Session 2:  Introduction to Measuring and Burners: 

This session lightly engages in foundation skills for cooking (measuring, cracking eggs, stirring, stove safety). Foods made in this session are mini pancakes and breakfast meat with fried or scrambled eggs if there is time.

Students aged 6-10: $55