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

$45

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.

Experience:

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.

$200

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

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

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

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 45 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 will consider 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. Feel free to ask questions about other methods of preserving the harvest, such as dehydrating and freezing.

Make, bring, or meet friends! Students will take home one jar of canned product. Feel free to bring your canner for a brief overview of its safety by Chef Valerie.

Adult $40

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: $36

Polish Cooking

Savory

Pierogi

Sauerkraut

Select by Category

Sweet

Select by Category

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.

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

Art of Cookery

Delicious Art!

Intermediate

Five Mother Sauces Masterclass

Like this:

Culinary Crash Course

Experience:

Like this:

Date Night: Scallops and Wine

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

Like this: