During the pandemic and all of the uncertainty about what businesses can be open or not, things are a bit different at Art of Cookery for now. We are putting a few classes out, that are both online and in-person. We are encouraging people to look at the list of classes below and request a desired class be made available for a time frame that works for you. If in person, it must be limited to your group, or the price may be adjusted to have a maximum of 3 due to required social distancing.
Upon registration and paying online, there is a small fee charged by the class registration company. If you prefer not to register online, please call or email to register. You can pay by cash in person, or check via mail. This option is viable when paid 14 days in advance. You can also call to register via credit card over the phone. Just call and give number. The card won’t be charged, it’ll just hold your space in the class. Choose to swipe a different one or pay cash upon arrival.
Pate a Choux is a unique dough that is the base for cream puffs, eclairs, beignets, churros, and many other pastries. Once the technique for making the dough is mastered, make beignets that are impressive to serve. In this session, learn to make this unique cooked dough; and, finish by experiencing how to fry beignets. Experience New Orleans wherever you are! Deep frying is involved so be sure to wear long sleeves.
Learn how to make decadent cherry pistachio biscotti. Biscotti literally means twice cooked and we will be doing just that to make a tasty treat. Love this experience and wonder why you ever bought something you could make so well yourself!
Comfort Food Series
Make full comfort meals easily in one of these sessions. You can’t lose impressing your family and guests with any of these meals.
Pot Roast and Soups
Maybe you know how to make pot roast but it turns out dry and not company worthy. Perhaps you want to make a Sunday dinner but have never made pot roast and it is a bit daunting. Come to this class and together make a traditional pot roast, complete with potatoes, carrots, and gravy. While that is cooking, discover two different types of soups, German Potato and Chili. Everything is made from scratch and we aren’t opening boxes, cans, or bags of anything. See how easy this type of cooking can be…and how pleasing. Divide up what was made and take it home for dinner!
Comfort Food Series: Pot Roast & Soups
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.
Remember the old-fashioned Chicken Sunday dinners that everyone sat at the table and enjoyed together? But you have a busy household and have very little time to cook a delicious and nutritious meal? Just getting into cooking for yourselves instead of restaraunt and take-out? Need some basic cooking skills? Seeking to save money and grocery budget is kinda low? Any or all of the above….this class is for you. In under 30 minutes from start to finish, you will make a full meal that kids and adults will all enjoy. Then, dine on it all while learning some tips for adjusting the meal to your unique tastes. Learn sauté, bake, gravy thickening, seasoning, and plating techniques. Together, participants in this session will make Sweet and Sour Chicken, Almond Rice, Stuffed Avocados, and Apple cinnamon Turnovers.
$34.00 per person or $62 per couple
Learn to make all your favorite condiments and wonder why you have not been doing so all along!
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.
$25 in person or $15 online (in person class is hands on and they take ketchup home)
Condiment Series: Ketchup
Condiment Series: Ketchup Class ONLINE
Crazy Cooking – Dinner Challenge
Great fun whether you are already a good cook, or just learning!
This crazy fun session is about creating a fantastic meal from random ingredients and no recipes! You’ll be competing with others and cooking way it was done in days long gone. There was no quick trip to the grocery store for ingredients for that one recipe, meals were prepared based on what was available. Participants will be divided into teams of two and challenged to make a specific dish (Salad/Soup, Main, Side, Dessert) Valerie will work with participants on how to select salty, crunchy, sweet, acidic…etc. to enhance flavors. Each dish has a mystery basket with four ingredients that must be used. Learn how to decide to pair foods. And learn some neat kitchen tricks too!
Everyone sits down to dine together on their unique and flavorful meal and voting anonymously on the best dish. Enjoy food, fun, and new friends. This is great for anyone from singles, to date night, to friends, to Mom & daughters, to co-workers. Participants are welcome to bring a bottle of wine to enjoy if they wish. A minimum of 4 participants needed to run this session and it only costs $49! Think of that…you are getting a full hearty and delicious meal AND a cooking class.
Pre-registration necessary! Call or email to register.
Limited to first 8 Registrants. Must have a minimum of 4 to run the session.
Delicious Demise Events
From October through May, we offer a special Murder Mystery event. Cocktail party buffet style, participants learn about cultural food differences and experience dishes that are authentic to the country or place the theme is based on. For example, one that was held in “London” had participants discovering bangers and mash, scotch eggs, and bacon butties. You get food discovery, eats, and a DEMISE! You will be emailed more about the event prior to arrival, including your role assignment and costume suggestions. The mystery activities last from 5 pm until around 8 pm on Saturday, with dinner served as a buffet, cocktail style. All are different, keep coming back for the next one! We need a minimum of 6 to make this fun. Adult themed. Not suitable for under 17 years of age. Not fully suitable for special diets (some foods are naturally gluten free or vegetarian, and these are present but no separate dishes can be prepared.) For details on a specific date’s theme, please call or email. 231-740-4065 or ICan@artcookery.com Additionally, you can request a big or small role. If the main (necessary roles) are filled, you can request no role, just come as an investigator to help solve the murder and enjoy eats. We reserve the right to change themes to adjust for group size. The murder mystery begins promptly at 5 pm and last until over, usually 7:30 or 8 pm.
October 19, 2019 – November 2, 2019 – December 7, 2019
January 4, 2020 – February 1, 2020 – March 28, 2020
April 4, 2020 – May 2, 2020
$40 per person. $35 pp if staying in our Airbnb room.
Old Fashioned Donuts
History suggests that donuts (aka doughnuts) are a true American creation. Dating to the 1800s this pastry with a hole has developed over time into many varieties. In this session, learn the basics of making donuts and of course, make and eat donuts! We will using a deep fryer so long sleeves would be in order.
Children 10 -16 $26
Gluten Free Vegan Donuts
Make doughnuts so good and light no one would believe they are vegan and gluten free! You will learn baked and fried methods.
Children 10 -16 $26
Curious how to ferment?
Let’s discover how while making a sauerkraut ferment. Bring your own 1 quart glass jar or small crock. We’ll explore tools used in fermenting. Next, learn how to care for it and some of the options to store it long term. Discover how you can substitute other vegetables or add other flavors. Call if you have any questions!
$21 in person or $15 online
Flambé with Flair
Want to impress someone with a fun and thrilling skill? This class is for you! (Ages 21 and over only)
Flambé is the French word for “flamed” or “flaming. Spend some quality time with as a couple or with a friend learning to finish a dish with flair. This class starts with a demonstration of how to safely and properly conduct this technique and then participants will prepare a dish in teams of two. Finish by enjoying the dish you make together. Feel free to make it a date night by bringing your favorite wine or other beverage.
The dish prepared will vary so you can keep coming just for the time together and the great food. One time it will be Bananas Foster, another Steak Diane, or Greek Cheese Saganaki (OPA!), perhaps you’ll learn to prepare Cherries Jubilee or a Fish Flambe. Since the ingredients are different, as are the necessary liquors, the pricing will be determined by the dish. If you are the first to book the class, it is ok to request a specific dish from those named above. This a booking that is for 2-person teams. One booking and ticket price is for two people.
Gourmet Guys (Classes requested by men…yes it’s ok to attend if you are not a guy. Ages 18 and up only.)
I Have a Dutch Oven – What do I cook with it?
Do you have a Dutch Oven? Do you know what one is? If you only have one pot in your kitchen, the versatile Dutch Oven is the one to have. Participants will learn how to bake bread, braise meat, bake a skillet cookie, and fry chicken. WHEW. Yes. You can do this and so much more. Ideally your Dutch Oven will be cast iron, but less durable ones work too.
The 5 Mother Sauces
The five mother sauces are the basis of all classical sauces.
In the culinary world, “mother sauce” refers to five basic sauces, which are the starting points for many dishes.
Originating in French cooking, they’re called mother sauces because each one is like the head of its own unique family.
A sauce is essentially a liquid plus some sort of thickening agent along with other ingredients. Each of mother sauces is made with a different liquid, and a different thickening agent.
The five mother sauces are 1. Béchamel, 2. Velouté, 3. Espagnole, 4. Hollandaise, and 5. Tomate. Join Chef Valerie in making all five sauces and get tips on how to use each sauce and how each mother sauce can be transformed into “small sauces” such as mornay sauce, Normany sauce, mushroom sauce, and Béarnaise Sauce.
Spaghetti Aglio e Olio
Spaghetti aglio e olio (translated, it means Spaghetti with garlic and oil) is a traditional Italian pasta dish from Naples. The dish is fresh and delicious with garlic, olive oil, and parsley some of the main ingredients. In this session, learn to make this classic Italian dish and its accompanying sides of Butter Sautéed Shrimp and Parmesan Roasted Broccoli. This meal is secretly quite easy and yet, still an impressive one to serve company. Participants will make the meal and sit down to enjoy it together. They also have the option to take their share home instead of dining as a class.
How To Series – Show Me How To….
Use Convection Cooking
Convection cooking is a bit of a mystery to some. Come to this workshop to learn how to make the best use of your convection oven and/or air fryer. Both of these are types of convection cooking. In this class, learn what can and cannot be cooked using this method; as well as how to decide how to convert baking times from traditional cooking/baking to convection. Participants will be using all three styles (traditional, convection, and air frying) to create the same food and discover the timing differences. Then, snack on the food which is going to be cookie balls and roasted veggies.
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.
Make Pate a Choux
Pate a Choux is a unique dough that is the base for cream puffs, eclairs, beignets, churros, and many other pastries. Once the technique for making the dough is mastered, the pastries are a breeze and impressive to serve. In this session, learn to make this unique cooked dough; and, finish by experiencing how easy cream puffs are to make with it!
Churn Butter and make Whipped Cream
WOW your friends and family, serve them your own homemade butter! Believe it or not, shaking a carton or jar of cream doesn’t actually result in finished butter. Learn the full process of making finished, stable butter without additives. Discover tips and tricks to making it quicker and how to keep it fresh. Also learn how to make your own whipped cream and never buy a tub of that frozen stuff again!
Create Pie Pastry
Join this pastry session that’ll make you famous. Truly learn that it is easy to get rid of store crusts and be your own pie maker. There are some great tips in this session. Learn how to make ahead and store the pastries for quick creation of a beautiful pie.
Perfect that Pie
This is part two of Baking Perfect Pies. In this session, you’ll learn ratios and tips to create your own pie recipe from any fruit. Learn the tips and tricks of making a fantastic pie from one of Michigan’s top 10 pie bakers. You’ll also learn tips for putting it all together for a beautiful presentation, as well as for baking your tasty creation. Discover key actions that help a pie turn out well. Take your baked pie home!
Gain Knife Skills
Proper Knife skills are the single most important skill in the kitchen. They prevent accidents, make kitchen time more efficient, and produce consistent quality. This session if a great way to hone your knife skills. Learn technique and to care for your knife. Learn how to use the right knife for a task. Discover which knives you need and when to use them for different tasks. You will be slicing and dicing veggies while learning. See how to efficiently dice an onion, julienne carrots, etc. Make a dip and nibble on your work!
Create a Beautiful Charcuterie Board
Have you ever been impressed by a beautifully presented charcuterie board? Learn some tips and tricks to making one for your next gathering. The term charcuterie typically indicates using cooked/smoked meats and pate along with cheeses and other options but learn how you can make vegetarian and other types of boards that are spectacular. Participants in this session will create a full board and then dine on its deliciousness while learning variations to make it their own style.
Discover the Art of Pasta
Want to learn how to make pasta from scratch? Learn the fundamentals of making pasta from scratch from Chef Valerie Hanson. It is truly quite easy with some tips and tricks. Considering buying a pasta roller/cutter? Learn to make pasta both by hand & by machine roller. Make a foundation pasta dough and understand how some variances will produce different qualities of pasta. See how to store it and cook it. Sample your creations and take some home to share. Bring an adult beverage if desired. In this workshop, participants will be making fettuccini.
Book online using the link below, or call/text 231-740-4065…or email ICan@artcookery.com.
Sourdough bread is a fantastic artisan skill.
Enjoy a little biology and chemistry while learning how to start your own sourdough “mother”. This starter can be used to make bread with or (if you are a purist) without commercial yeast. At Art of Cookery our sourdough bread contains ZERO commercial yeast. You can do this easily at home also. In this session, assemble the sourdough mother. Learn how to finish it in just a few minutes a day. It takes about a week of daily attention. Enjoy sourdough bread and good times, great artisan learning. Bring a mason jar or other container (up to 2 quarts, and then, register to attend the next session Sourdough Bread to learn how to use your starter. You can do this as a gluten free option as well. Be sure to indicate GF at registration.
ROCK YOUR POT Instant Pot (Electric Pressure Cooker) Cooking
Learn to ROCK your POT! Interested in getting an electric pressure cooker but curious if it is for you? Have one but are a bit afraid of it? Just want to enjoy cooking a meal your family will love easily? Come for this session and cook an entire meal using the pressure cooker. Bring friends/family…make friends and good food! Together, participants will make Sweet and Sour Cabbage, Mac and Cheese, Meatballs with Cilantro Pesto, and Chai Rice Pudding. This meal also can be entirely gluten free (swapping out the regular macaroni for GF) and nutritious. You will learn how to make all of these dishes in about and hour AND learn different functions of your pot. After making the dishes, sit down and enjoy the meal! Feel free to bring a beverage of choice to enjoy.
$37.00 per person or $69 per couple
Instant Pot Cooking
Trust us, you’ll go home with a fantastic flavored jam with many uses.
Enjoy the Bygone Basics heritage kitchen while learning to make jam using fresh fruit. It also makes great gifts. Students divide up the jam made and take home their jars. Flavors depend on the season. Bring home summer in a jar!
Keep It Clean! Soap Making 101
Learn to make soap filled with interesting natural ingredients.
We will be using the original heritage soapmaking ingredient, lye. This is not melting glycerin and pouring into shaped molds, this IS true soapmaking. Learn how to adjust ingredients for your tastes. For example: Ground cloves and coffee make a fantastic kitchen/garden bar for the scent and scrubbing factors; and using honey and oatmeal work together for a wonderful complexion bar. Each guest takes a mold (about 6 bars) of soap with them and full instructions on how to make it again.
Keep It Clean! Soap Making
Keep It Interesting! Soap Making 102
Discover how to create your own unique soap recipe.
So, you’ve taken Keep it Clean! Soapmaking 101. Now what? Want to learn how to use math and chemistry to change ingredients to create your own soap recipes? There is quite a science behind soapmaking ingredients. In this class find out how to be successful at soap making using just about any kind of fats/oils, and liquids. You will be given charts with math values and will learn how to easily use them to adjust the lye, liquid and fat amounts to vary ingredients and batch sizes.
Kids: Young Chef Cooking Series
Designed for young people, aged 10 to 16.
This series of classes is designed for young people who are interested in engaging in a deeper understanding of food mastery. Skills learned are Food Safety, Basic Culinary Skills, Basic Knife Skills, Kitchen Etiquette, and Self-Esteem. Students do not need to register for all the classes at the same time. But they must complete them in order of the series. There is a special price break for registering for the whole series. If using the price break, the sessions must be in a row. Each session 1 through 4 is $40, session 5 is $55 – Register for all five: $195
This four session series:
- Knife Skills and Food and Kitchen Safety: To provide a sound foundation for future lessons, students will learn safe use of a stovetop, basic kitchen conduct, terminology, and knife skills. Foods made in this session will be filled celery, carrot sticks, deviled eggs, and applesauce.
2. Introduction to Baking and Pan Frying: This session lightly engages the students in foundation skills for baking (proper way to measure, how to crack eggs, not overworking certain doughs) and for pan frying (how to properly heat the pan, adding oil, when to flip, safety). Foods made in this session are muffins and a fun breakfast food called “Toads in a Hole.”
3. Food Safety and Pastry: Students will learn to avoid contamination of foodborn illness. Additionally, they will learn more delicate baking methods. Foods made in this session are mini-meat loaves, pan frying chicken medallions, and making a tart pastry.
4. More advanced Knife Skills and Fruit/Vegetables: Peeling potatoes and cubing them, peeling apples and slicing them are part of this session. As is making a basic vinaigrette. Foods made in this session are Roasted Vegetables, Mashed Potatoes, and Apple Tart.
5. Young Chef Skills Demonstration: In this fifth and final session. Students will be planning and making a full meal that demonstrates their progressive learning over the previous 4 young chef sessions. One adult per student has the option to join the class at the end and dinner is served!
Kids: Young Chef Cooking Challenge
Designed for young people, aged 12 to 17.
This session is about cooking at a higher level while having fun and feeling comfortable in the kitchen… creating a good meal from random ingredients, the way it was done in days long gone. There was no quick trip to the grocery store for ingredients for that one recipe, meals were prepared based on what was available. This is a competition that will be judged by Valerie. Judging is based on these criteria: Overall meal plan, Competent kitchen skills, Final Results (taste/cohesive foods). Prize is an award certificate and a hand-burned special wooden spoon.
Participants will be making various dishes for a meal of their own design, and along the way, demonstrating their kitchen skills, like knives, measuring properly and how to select salty, crunchy, sweet, acidic…etc to enhance flavors. Valerie guides and assists to ensure the best outcomes and gives tips for skills enhancement.
Everyone sits down to dine together on their unique and flavorful meal. One parent/guardian can join the ending dinner for additional $15. Enjoy food, fun, and new friends. A minimum of 4 participants needed to run this session and it only costs $49! Think of that…your child is getting some great kitchen skills, and interesting and memorable experience, a full hearty and delicious meal.
Kids Cooking Challenge Adult Meal Attendance
Do you have a “young chef” in our Kids Cooking Challenge?
Consider attending the meal at the end. It is always so nice to see our proud young chefs tell about what they prepared and learned while serving it to their “guests.”
Kids Foodie Bootcamp
Does your child have an interest in food and/or becoming a chef but has a busy schedule?
This day long course will cover the topics in our five week Young Chef Series but all in one day. They will begin with kitchen safety and knife skills and end by sitting down to a full meal they prepared. They will experience hands-on baking, frying, sautéing, proper measuring, and more.
Fermented with a living colony of bacteria and yeast (called a SCOBY), Kombucha is a probiotic beverage with benefits such as improved digestion, fighting candida overgrowth, mental clarity, and mood stability. Learn how to make it & how to care for your new SCOBY. (SCOBY provided to take home).
Learn to make a flour blend for pasta dough. Then, make delicious ravioli & see how easy it will be to duplicate in your kitchen. Explore adapting fillings to your tastes & different seasons. Take your pasta home for dinner!
Pasta and Sauces
Fresh pasta and sauces… Learn these and become a food hero to those you feed. You can bring your own favorite wine to enjoy as you learn how to make pasta, create ravioli, gnocchi, tortellini, linguini and more. The class will be different each time, so you can keep coming back! One time make egg noodles and ravioli; the next Linguini and gnocchi, anther time it’ll be fettuccini and tortellini. If you are the first to book this class, you can request specific pastas. Spread the word and let’s have a pasta party!
Each session includes instructions and samples, plus leftovers to take back home. You will make two types of pasta and two sauces…AND see how easy it is to make again in your kitchen!
$38 or $32 each if booking 3 or more
Make a Gourmet Pasta Meal from Scratch
Date Night or Friends Evening Out.
This session will be classic Italian.
Fresh pasta, sauces, and wine… you can’t argue with that combination as it has stood the test of time and will always be a fantastic way to spend an evening. No boxes of dried pasta, no cans of anything. You’ll learn how easy and more delicious it can be to make your meal from whole foods and elevate them to gourmet status!
This class is an adult only cooking class where you’ll enjoy a couple complimentary glasses of wine, or you can bring your own favorite wine to enjoy as you learn how to hand roll pasta, create ravioli, gnocchi, tortellini, linguine and more.
The class will be different based on season, so you can keep coming back! One time make spaghetti, meatballs, marinara, oven-roasted garlic crostini, and an orange-fennel salad. Another, Fettuccine Alfredo over Acorn Squash with Seared Sausage and still another create Four Cheese Ravioli with Marina, Portabella “steak” and Garlic Bread. In the spring enjoy Asparagus & Snow Peas with Almonds and Poached eggs over Spaghetti. Perhaps the session you come next will be Gnocchi with Pesto served over Bacon Bolognese…the possibilities are endless.
This is the perfect class for a group of friends but please make sure that if you are going to be drinking wine, you also have a suitable driver to take you home! We will also be making some traditional sauces and then, enjoying a dinner of it all.
Spread the word and let’s have a pasta party! This session can be attended by vegetarian, vegan and carnivorous folks side by side. Chef does need to know in advance what each diet preference is.
Each session includes instructions, complimentary wine, plus the meal. You’ll all be able to sit together and sample your pasta creations and make memories as well! A cooking class AND dinner….perfect fun.
$55.00 per single ticket purchase
$43 if guests staying at the Airbnb per ticket/ 2 tickets required
$40 per ticket if purchasing 3 or more tickets
To register, click the ticket link, scroll down to the calendar button and find the class listed. You can get your spot reserved immediately by clicking on that class and paying online.
Or call /text 231-740-4065. Or email ICan@artcookery.com
If you are the first to book a session, you have the option to choose the pasta type, or keep it as listed.
Pasta and Pinot
Learn to waterbath can too!
July and August, (and even into September) are moths bursting with harvest to preserve. Here is a class that you can learn how to make crunchy, zesty dill slices 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.
3 person maximum (check if more can attend if you are all one group)
$30.00 (all materials provided)
$17 (online class)
$21 (you bring one pint jar with canning lid and the rest will be provided)
Learn to make this zippy regional delicacy!
Pickled asparagus is perfect in bloody marys, on hot dogs and sandwiches, diced into salads, and is sure to impress by itself on a deli tray! Gain water bath canning skills too! This session is only offered in May and June when asparagus is in season.
8 person maximum
Want to learn how to make a great pie from scratch?
Does pie making challenge you? Valerie says it shouldn’t, and she should know, she was recently 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.
6 person maximum
$35.00 per person, $25 for 2nd person in a team making one pie
Pumpkin Pie Perfection
Is it Autumn? Learn to make a fabulous pumpkin pie, from a real PUMPKIN.
There truly is a difference in flavor when making a pumpkin pie from natural ingredients…and we mean the pumpkin too. You’ll learn how to easily make a pumpkin pie by opening ZERO cans of anything. You’ll start by seeing how easy it is to roast your own pumpkin, then, make the pastry and learn tips for keeping it from getting soggy under the wet custard. Next, make the pie filling using items you normally have on hand, as well as learn a few ways to adapt it to your tastes and bring it to another level. Finally, bake pie! Bring your pie home with you. Bring your beverage of choice if you wish.
6 person maximum
$35.00 per person, $25 for the 2nd person in a team making one pie.
Pumpkin Pie Perfection
Pierogi are essentially filled dumplings that are boiled and then often 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.
Pressure Canning…Like a BOSS
Yes we CAN!
Rock your pressure canner! Learn how to pressure can. 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. 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 or meet friends! Students divide the results to take home. Feel free to bring your canner for a brief overview of its safety by Valerie.
Pressure Canning…Like a BOSS
Learn tips and techniques for this quintessential brunch/breakfast dish.
Chef Valerie has developed what she believes is the BEST quiche. Join this class and learn what it takes to deliver a perfect quiche to the table. Discover ways to adjust but still keep the quality and texture at its peak. See how to tell when it is done. Learn how to treat the crust so it doesn’t become soggy.
$22 pp making 1 quiche
$19 pp couple making 1 quiche together
Love to nibble on a nice scone with coffee?
Have guests coming for the weekend? Here is a recipe that is sure to please! Enjoy some “down-time” and relax with friends or come meet new ones while spending time in the Art of Cookery kitchen. You will learn to make Country Scones. Included are great tips and tricks for baking pastries…and scones in particular. Students will divide a couple batches of scones and take home their share plus the recipe. This recipe is great for adapting to any seasonal fruit, dried fruit, chocolate chips.
Cheesemaking is an age-old artisan skill.
Learn how to use cultures to make your own Sour cream and Mozzarella cheese. At the same time understand some cheese making fundamentals. Discover how to flavor your cheese, as well as how easy and quick it can be made. Enjoy meeting new friends. Bring cheese home.
Sourdough bread is another artisan skill.
Now that you have a good sourdough starter, learn technique for making bread easily and without commercial yeast. You can repeat this at home and be a hero to your friends and guests. Best part? You can keep the dough “at the ready” for baking when you want. This is the follow-up session to Sourdough Starter.
$30.00 in person
OR, Book the $20 online version:
Sourdough Start(er to Finish)
Enjoy a little biology and chemistry while learning how to start your own sourdough “mother” and then continue learning the full process of breadmaking using the starter. Our ancestors didn’t open a little envelope of yeast to make bread. They made it using their own cultures. This class focuses on making bread without commercial yeast and on a stone. You can do this easily at home also. In this session, assemble the sourdough mother. Learn how to finish it in just a few minutes a day. It takes about a week of daily attention. Enjoy nibbling on sourdough bread, making friends and good times, and great artisan learning. Bring a mason jar or other container (up to 2 quarts), and take home your newly born starter and a loaf of bread (as well as a new skill and recipe) home to enjoy. You can do this as a gluten free option as well. Be sure to indicate GF at registration. But do note that there will also be active wheat flour at a separate station. Not a good option if you are highly sensitive to airborne flour.
Sugar Cookies with Royal Icing
These cookies are a tasty way to celebrate any holiday…even everyday. They are easy, non-fussy, and tasty. In this class with Chef Valerie Hanson, make the sugar cookies, learn tricks to make royal icing easily and how to frost your cookies to look like a pastry chef did it. Discover ways to change flavors to suit your desired results without loosing the tender cookie quality. At the end, divide up the cookies and take them home…or eat them immediately. You won’t be able to resist!
Sweet Pickled Beets
Pretty as a stained glass window on your shelves. This cinnamon, sweet red bit of deliciousness converts many folks who think they don’t like beets. It too is great right out of the jar or on salads, and sandwiches….and of course is a great dash of color on a plate set to impress. Take home a jar of beets, a new culinary skill, recipe, and great memories….Not to mention some pickling skills from a professional!
Chef Valerie Hanson has been canning for over 30 years and is certified by the USDA via Michigan State University’s “Better Process Control School” in both Acidified and Low Acid Food Processing.
Sweet Pickled Beets
It is tamalada time, the time to crowd into a fragrant kitchen to make tamales. These wrapped pieces of deliciousness can be filled with anything from pork to pineapple to squash blossoms, the steamy corn dumplings 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 elements; Masa, the filling, and the wrapper. This is Chef Valerie’s take on tamales. Made with pulled pork (but you will learn how to make filling substitutions). Participants will be making pork tamales and bringing some home to enjoy!
Traditional Bread Baking/Butter Churning Combo
You don’t need a bread machine!
Bread baking is soul therapy. Make a beautifully soft white bread in the traditional ways. Be surprised that it is almost the same amount of on-hand time as bread machine baking, just minutes extra … and oh so much more satisfying. While the bread is rising, CHURN BUTTER! Awesome. Bring home your own loaf and some fresh churned butter to serve with it. You may be mistaken for June Cleaver. The butter churning process is quite simple but does really have more steps than the unfinished butter your kids made by shaking the cartons, there actually is more to it and some great science.
Veggie Burger – WOW
Discover how to make this delicious alternative to ground meat. It is easy and inexpensive. This delicious burger that grills just like hamburgers, doesn’t fall apart and will have carnivores and vegetarians enjoying the same meal. Learn how to adjust it to be a breakfast sausage or simple ground meat called for in a recipe. Also learn how to make a vegan version if that is desired. At the end of class, enjoy your burger right out of the skillet or take it home to enjoy. This spectacular recipe uses ingredients you likely already have.
There are tickets for on-line ($18) and on-site ($20) learning. Click the book now button to select.
Venison Canning (and other red meats)
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!
Yaki Udon (Happens to also be Vegan)
Have a wok? Want to learn to use it properly? Join us for this tasty session making a Japanese heritage dish. Yaki Udon are smooth noodles eaten with sauce, & vegetables, (Occasionally meat) normally in a dish using a wok for cooking. As a group the class will be making the noodles from scratch, creating the sauce, and putting the whole dish together using a wok. Great way to “wok” into Asian cooking. The resulting dish will be divided up and sent home with participants. Incidentally, this is a fully Vegan session.
$35.00 per person or $64 per couple