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: $67

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Venison (and other meat) Canning

Venison Canning (and other red meats)

With canned meat on your shelves, you have quick meal prep AND you won’t loose a freezer full of meat to a power outage.

Ever lose a freezer full of meat?  Want a versatile, shelf stable, and handy food ready to eat?  Have a hunter in the family?  Like to take advantage of a great price on roast?  This class is for you! 

Learn how to safely pressure can venison and other meats.  Discover all of the uses for canned meat.  It is pre-cooked and fork tender.  Use it as the meat for pulled ‘pork” sandwiches, toss it into soup for a quick stew.  Stir into gravy for a quick meat and potato meal….the options are endless.  Just can meat and you have instant go-to for a great, quick meal. 

At Art of Cookery, a jar of our venison is like gold to us!

Adult $50

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Tamales

Tamale Making

Tamalada time, the time to share a fragrant kitchen to make tamales, is usually around holidays like Christmas and Easter. These wrapped pieces of deliciousness can be filled with anything from pork to pineapple to squash blossoms, and are most delicious. 

A tamale is a traditional Mesoamerican dish, probably from modern-day Mexico, made of masa or dough, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating, or be used as a plate, the tamale eaten from within. Tamales consist of three main elements; masa, filling, and the wrapper.   Chef Valerie believes that the chili sauce used to make the filling and serve with the tamales is also an important 4th element.

This is Chef Valerie’s take on tamales.  Made with pulled pork or chicken (filling will alternate between the two every other time).  Participants will learn all steps to making tamales, from the pulled meat, chili sauce, masa, and, of course, how to wrap and steam them.  And bringing some home to enjoy!

Chicken tamales will be made with salsa verde that you also learn to make.

Pork tamales will be made with red chile sauce that you also learn to make. 

Adult $50

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Pressure Canning

Pressure Canning…Like a BOSS

Yes you CAN!
Rock your pressure canner!  Learn how to pressure can so you can capture the gourmet delight of every season.   

Chef Valerie has been trained and certified by the Department of Agriculture through its Better Process Control School to teach home canning and has been canning for over 35 years.

It is important to know safe pressure canning and if your canner itself is safe. The product to be canned will be announced as we get closer and will usually reflect what is in season.  Chef Valerie does take specific requests for what will be canned in class.

Learn the differences between pressure canning and water bath canning and when to use which method. Discover many tips and tricks. Product canned will be dependent on available produce, but results guaranteed wonderful.

Make, bring, or meet friends! Students divide the results to take home. Feel free to bring your canner for a brief overview of its safety by Chef Valerie.

Adult On-Site $35

Adult Online $25

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Pierogi

Pierogi Paradise

Pierogi are essentially filled dumplings that are boiled and often, then fried.  They hail from central and eastern Europe.  Homemade pierogi are a traditional Christmas Eve food in many homes.  But these delicious little gems shouldn’t be limited to one day of the year and can be adjusted in both fillings and sauces to every season.  They freeze well and make great last minute meals. 

Come and learn this wonderful food that can be both savory and sweet.  While potatoes are often the main filling they can be switched up to suit your fancy.  Discover how to adjust their flavors. 

Make pierogi as part of this class and take home some for dinner.

Adult: $30

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Polish Cooking

Savory

Pierogi

Sauerkraut

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Sweet

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Pumpkin Pie Perfection

 

There truly is a difference in flavor when making a pumpkin pie from natural ingredients…and we mean the pumpkin too.  Learn how to easily make a pumpkin pie by opening ZERO cans of anything.

Upon arrival, participants will be putting a pie in the oven to bake while they learn all of the steps to getting to that point. 

Start by making the pastry and learn tips for keeping it from getting soggy under the wet custard.  Next, see how easy (and hands-off) it is to roast your own pumpkin, then.  Finally, make the pie filling using items normally on hand, as well as learn a few ways to adapt it to your tastes and bring it to another level.  At the end, get the pie from the oven while learning what it should look like when it is finished baking.   Bring a pie home with you. 

$35 per person or $60 for a team  of 2 making one pie.

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Pie Perfection

Want to learn how to make a great pie from scratch?

Does pie making challenge you?  Chef Valerie says it shouldn’t, and she should know, she was named one of the top 6 Pie Makers in Michigan!

Join us for a pastry session that will make you famous. Learn to make pie crusts and follow it up with baking a tasty pie using in-season fruit. You’ll take your pie home to enjoy (and brag about)!

Truly with a few good tips it is easy to get rid of store-bought and be the pie maker that is famous in your family. Bring your beverage of choice if you wish.

You will start by assembling a pie and getting it in the oven.  Then, while it is baking, learn all of the steps by making the pie pastry.  Examples would be tips on adapting the recipe to any fruit pie, how to finish a great pie with various top pastry adaptions (lattice crust, cut-outs, rustic), and finishing options (egg wash, cream wash, etc.)  Even learn about some tools that would be helpful.

Onsite:  $35 per person making 1 pie

Onsite: $60 for 2 people making 1 pie

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Pie

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 at a time/date that suits your calendar.  Use the Select by Category box to jump around by various topics.  Don’t see a topic of interest?  Make a request, the Chef loves a challenge.

Two Crust Pies

Pie Perfection – Flavor is seasonal

Pie Perfection – Flavor is Customer’s Choice

Mincemeat – Really, give it a try

Real Pot Pie – No Cans/Boxes

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One Crust Pies

Cheesecake Pie

Cream Pie – Flavor varies

Pecan Pie – (old school, real food ingredients, no corn syrup)

Pumpkin Pie Perfection – (from a pumpkin)

Single Crust Pie – Flavor is Customer’s Choice

Quiche – Real men don’t just eat it, they make it!

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Pickle Party

Pickle Party!

Learn to waterbath can too!
July and August, September (and even into October) are months bursting with harvest to preserve. Here is a class that you can learn how to make crunchy, zesty dill slices (with cucumbers, zucchini, green tomatoes…) and learning how to properly water bath can.

You will also learn when it is crucial to pressure can and how to know the difference. 

The pickles you will take home will be a wonderful blend of garlic and dill. You can even decide to make them spicy.

$29.00 (all materials provided)

$21  Bringing 2 jars/lids/rings (the number of participants will determine how many jars)

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