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

September 21, 2026 vkhanson

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.

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.

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.

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.

Chocolate frosted donuts with colorful sprinkles.

It’s DONUT DAY!

June 5, 2026 vkhanson

Art of Cookery · National Donut Day · June 5, 2026

The Wonderful, Weird, Wildly Global World of Donuts

Hi, I’m Valerie — chef, culinary school owner, and today, your official National Donut Day guide. Every June 5th, the country collectively gives itself permission to eat fried dough CInnamon Sugar Sour Cream donuts. before noon and call it a holiday. I am completely here for it. Today we’re celebrating with a hands-on beignet class here at Art of Cookery, and since my brain rarely switches off food-history mode, I figured I’d share some of the fun, strange, and genuinely fascinating things I’ve learned about donuts over the years. Grab a coffee. You’re going to want something to dunk.

Doughnut or donut — is one of them wrong?

I get this question more than you’d think. The short answer: neither is wrong. The longer answer is more interesting.

Doughnut

The original, dating to the early 1800s. The name came from the shape — a nut-sized lump of dough, fried in lard. Not glamorous, but honest.

Donut

The American shortcut, popularized for signage and cemented by Dunkin’ Donuts in 1950. If you’re fitting it on a neon sign, you want five letters, not nine.

Doughnut still dominates in the UK, Canada, and anywhere people write with a certain formality. Donut is the everyday American standard. The AP Stylebook accepts both. My personal stance: spell it however you like, just make sure the oil is at 375°F.

Every culture has one — and they’re all wonderful

Here’s something I love to tell my students: the donut is not an American invention. Humans have been frying dough since ancient times, and virtually every culture figured out independently that dough + hot fat = something worth eating. The ring shape with the hole is actually a fairly recent development in a very long story.

France · New Orleans

Beignet

Pillowy fried squares buried in powdered sugar. Today’s class specialty — in two different styles. More below.

Germany

Berliner

A round filled yeasted donut, no hole, packed with jelly or custard. Allegedly the source of JFK’s famous “Ich bin ein Berliner” mix-up — though historians say that story is mostly myth.

Italy

Zeppole

Fried choux puffs, often piped into rosettes and dusted with powdered sugar or filled with custard. A Feast of St. Joseph classic and a very close cousin to what we’re making today.

Japan

Pon de Ring

Made from tapioca starch, these mochi-style donuts are chewy, bouncy, and shaped like connected pearls. Once you try one, regular donuts feel a little boring.

India

Gulab Jamun

Fried milk-solid dough balls soaked in rose-scented sugar syrup. Technically the original glazed donut, and honestly, the competition isn’t close.

Mexico

Churro

Choux-based dough piped and fried, rolled in cinnamon sugar. A direct relative of today’s pâte à choux beignets — same dough family, different shape, equally addictive.

The easiest and hardest donuts to make

I’ll be honest with you, because I think you deserve honesty more than encouragement.

Easiest to make at home

Cake donuts are the most forgiving thing in the fried-dough universe. Baking powder does the work, the batter comes together like a quick bread, and there’s no yeast, no proofing, no anxiety. Baked cake donuts in a pan are even more forgiving — practically impossible to ruin, and genuinely delicious. Start here if you’re new to this.

Hardest to master

Croissant donuts — the laminated, layered kind made famous by Dominique Ansel’s Cronut — require butter-laminated dough, precise temperature control at every stage, and careful frying so the layers puff without disintegrating. Professional pastry kitchens find them demanding. Home cooks find them humbling. I find them a perfectly good reason to just go get a croissant and a donut separately and call it a day.

Classic yeasted donuts are also trickier than they look. The dough must be properly developed and proofed, the oil must hold a steady temperature, and timing is everything. Over-proofed: collapses in the oil. Under-proofed: dense and doughy. There’s a reason good donut shops open at 4 a.m. — experience is doing a lot of work.

“Pâte à choux beignets land in a beautiful sweet spot — learnable technique, spectacular results, and a hollow interior that is practically begging to be filled with crème pâtissière.”

Please, for the love of all things fried — don’t throw away a stale donut

Donuts go stale faster than most baked goods. The high sugar content and the oil work together to lock in moisture briefly, then let it escape. What you have 24 hours later isn’t trash — it’s an ingredient.

Rescue missions that actually work

Quick refresh: 10 seconds in the microwave with a damp paper towel alongside it. The steam revives the crumb noticeably. Don’t skip the paper towel — that’s the whole trick.
Donut bread pudding: Cube them, soak in a custard base, bake. The sweetness is already built in. It’s extraordinary and slightly embarrassing how good it is.
French toast: Slice a glazed donut in half horizontally and treat it exactly like bread. Ridiculous in the best possible way.
Ice cream topping: Crumble stale cake donuts over vanilla ice cream. Better than anything you’d buy in a cone.
Donut grilled cheese: Use glazed donuts as the bread. Not traditional. Not even slightly sensible. Absolutely worth it at least once.

A few things worth knowing

The hole in the center isn’t decorative — it ensures the donut cooks through evenly without burning the outside before the center sets. Practical and iconic, which is a rare combination.

The first American patent for a donut-cutting machine was issued in 1872. During World War I, Salvation Army volunteers fried donuts in soldiers’ helmets on the front lines in France — those women, the “Donut Lassies,” are the reason National Donut Day exists. The world’s largest donut ever made weighed 1.7 tons and measured nearly 5 feet across. And Boston holds the distinction of having more donut shops per capita than any other American city, which tells you something about either the winters or the people. Probably both.

Today at Art of Cookery · Whitehall, MI

Beignets Two Ways + Crème Pâtissière

Today’s class is full — which means a great group of people is about to have a very good afternoon — but this is far from the only thing happening at Art of Cookery. There’s a wide variety of hands-on classes coming up, covering everything from weeknight dinners to classical technique, and I’d love to have you in one of them.

Head to artcookery.com, scroll toward the bottom of the page, and you’ll find the button to click on for the full calendar of classes right there. If something catches your eye, grab a spot before it fills up.

In the meantime: happy National Donut Day. Go eat something fried. You’ve earned it.

— Chef Valerie, Art of Cookery

Celebrating Summer’s End Harvest

September 15, 2025 vkhanson

Hello, friends and fellow food enthusiasts! Chef Valerie Hanson here, and I’m thrilled to welcome you to another flavorful installment from the Art of Cookery Cooking School. As the days grow shorter and that crisp autumn breeze starts to whisper through West Michigan, our local farms are bursting with a late-summer harvest that’s as colorful as it is delicious. Below, find upcoming classes, two recipes, pairing tips and more.

The Magic of Summer’s End in West Michigan

There’s something special about this time of year in our neck of the woods. The farmers’ markets are overflowing with apples, pears, root vegetables, squash, and more. It’s the perfect time to gather up these treasures and create mouthwatering meals that celebrate the bounty of the season.

Here is a quick pairing some of the season’s produce:

Fruit/Vegetable	Wines	Cheeses	Herbs
Apples	Chardonnay, Riesling, Cider	Cheddar, Brie, Gouda	Rosemary, Thyme, Sage
Pears	Sauvignon Blanc, Pinot Grigio	Blue Cheese, Goat Cheese	Tarragon, Basil, Mint
Acorn Squash	Pinot Noir, Zinfandel	Gruyère, Parmesan	Sage, Thyme, Rosemary
Sweet Potatoes	Merlot, Syrah	Feta, Mozzarella, Cheddar	Cinnamon, Nutmeg, Thyme

Whether you’re a seasoned cook or just starting out, the abundance of fresh produce makes it easy to whip up something spectacular. Personally, I think there’s nothing quite like the crunch of a just-picked apple or the comforting aroma of cinnamon and caramel bubbling away in the kitchen.

Print Recipe

Caramel Apple Bread Pudding

ThisCaramel Apple Bread Pudding is warm, comforting, and perfect for sharing as summer fades into fall.

Prep Time20

Cook Time35

Course: Dessert

Cuisine: American

Keyword: Bread Pudding

Servings: 6

Equipment

8x8 baking dish
1 medium bowl
1 whisk

Ingredients

4 cups day-old bread, cubed anykind works, but I love a rustic sourdough
3 large apples, peeled, cored, diced NOT red delicious
2 cups milk
3 large eggs
1/2 cup sugar
2 tsp cinnamon
1/4 cup melted butter
1 tsp vanilla extract
1/2 cup caramel sauce see recipe below, or use store-bought
1/8 tsp salt

Instructions

Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish.
Spread the cubed bread and diced apples evenly in the dish.
In a bowl, whisk together milk, eggs, sugar, cinnamon, melted butter, vanilla, and salt.
Pour the mixture over the bread and apples, pressing gently so everything absorbs the custard.
Drizzle caramel sauce over the top.
Bake for 35–40 minutes, until golden and set.
Serve warm, maybe with a scoop of vanilla ice cream for good measure!

Notes

Have an electric pressure cooker? Make your own one ingredient caramel sauce.

Easy Button 1-Ingredient Caramel Sauce:

Making caramel sauce using sweetened condensed milk in a pressure cooker is a simple and delicious method. Here's how you can do it:

Prepare the Can: Remove the label from a can of sweetened condensed milk. Make sure the can is not dented or damaged.
Place in Pressure Cooker: Place the can on its side in the pressure cooker. Add enough water to cover the can completely, ensuring there is at least an inch of water above the can.
Seal and Cook: Seal the pressure cooker and set it to high pressure. Cook the can for about 40 minutes. If you prefer a darker, thicker caramel, you can cook it for up to 60 minutes.
Release Pressure and Cool: After the cooking time is up, carefully release the pressure according to your pressure cooker's instructions. Allow the can to cool completely before opening it. This is very important to avoid any risk of burns or injury.
Open and Enjoy: Once the can is completely cool, open it, and you'll have a rich, creamy caramel sauce ready to use!

Art of Cookery’s Upcoming Classes & Costs

Ready to sharpen your culinary skills or just have a deliciously good time? Here’s what’s coming up at Art of Cookery:

Class	Date	Time	Cost
Sweet Pickled Beets	09/24/2025	1:00 PM	$40
Sushi Sensation	09/22/2025	5:00 PM	$40
Tamale Making	09/29/2025	1:00 PM	$50
Veggie Burger	10/01/2025	2:00 PM	$30
Pumpkin Pie Perfection	10/14/2025	1:00 PM	$40
Winner Winner Chicken Dinner	10/17/2025	5:00 PM	$39
Yaki Udon	10/19/2025	1:00 PM	$39

All classes are hands-on, fun, and designed for cooks of every level. You’ll leave with new skills, recipes, and maybe a few new friends! Want a different topic? Reach out and make a request. Go to our website and scroll down to find our calendar of classes to see more of the upcoming schedule.

Join Us in the Kitchen!

If you’re inspired by the harvest and eager to learn, come join us at Art of Cookery in Whitehall. Our kitchen is always filled with laughter, learning, and lots of delicious food. I can’t wait to cook with you!

To sign up for classes, visit our website at https://artcookery.com or send an email to ICan@artcookery.com or text to 231.740.4065. Let’s toast to the end of summer and the start of a mouthwatering autumn. Happy cooking!

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

Zucchini Shenanigans

August 4, 2025 vkhanson

🥒 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!

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.

Cooking Classes – Not a Lot of Thyme

January 12, 2023 vkhanson

Not a Lot of Thyme

Hello friend! It has been a while since I reached out with a blog post. This one will be fairly short and here’s why: Art of Cookery is busier than it has ever been since opening in 2009. Cooking classes are occurring more often and are bigger than ever. People are coming from further away than ever too.

WOW that is humbling

It is also winter, and I miss my fresh herb garden. Thus, the title (Not a lot of thyme). See what I did there? 🙂

Upcoming Classes

Many upcoming classes are booked out, but here are some with space still available:

Convection Cooking – 1/24/23 @5:15 pm – $20
Jam Session – 1/26/23 @12noon – $30
Make a Gourmet Pasta Meal – 2/2/23 @ 11am – $55
Handmade Ravioli – 2/7/23 @5:00 pm – $35
Pierogi Paradise – 2/15/23 @5:00 pm – $30

Click on the class title to read more about it and book online.

We are shut down for our yearly re-set and R&R between mid-Feb through mid-March.

Retail Food Menu

We’ve been doing retail food orders for a bit over 1 year now. Below is the menu for 1/16 – 1/31. Feel free to order now for pick-up during that time frame. Ordering early helps me schedule things. As we start the new year, I’ve made a few diets conscious menu choices. Keto seems to be the big thing.

Feel free to contact me privately and ask for a food/diet meal that is not on the menu, but know it isn’t likely to occur for pick-up the same day, but you never know. I am some people’s apparent private chef who take advantage of this.

Did you Know?

We take private cooking classes and they don’t need to be on my class listings. For example, your group wants to learn about cooking with herbs; or, how to use a Tagine.
We do Murder Mystery dinners, called Delicious Demise, by private request. Minimum of 6 people.
We do about 4-5 small catering events each year. Inquire if you are curious about your event.
You can order off our menu for a hot and ready to eat meal, we just need a heads-up.
We do Bachelorette/Bridal Party events.

Class Suggestions?

We are always open to suggestions for class topics. Just reach out via email at ICan@artcookery.com.

Winter Wanderland

I know I said this would be short. Here’s the last item… Winter Wanderland 2023 is coming up. John and I are founding members and very involved in this weekend event. Click HERE for the events/times/locations occuring for the 2/3 through 2/5 weekend event.

Get LIT!

April 3, 2022 vkhanson

Get Lit UP with Grilling

Spring is here (well on the calendar anyways)! That means warmer weather and the beginning of grilling season. Quite honestly most Michigan grillers are die-hard and will shovel snow out to the grill for a winter meal of ribs. One of the joys of life is enjoying a late spring afternoon hanging out in the yard, grilling up delicious food for your family and friends.

But wait, you don’t know how to grill, you don’t even have a grill, or have you tried before but failed? Well, keep on reading for some basic tips and advice that will give you the basic knowledge and confidence to get out grilling this spring.

First Thing First, the Grill.

So, what is the perfect grill to start off with? The answer depends on your needs and your level of comfort. The first question is gas or charcoal? While charcoal gives extra flavor and makes all the neighbors mouths start to water, they do need more time and attention. You need to fire up the coals, get the grill to the right height for what you are cooking, and even adjust this as you cook. Flare-ups are also more of a problem with charcoal. You’ll need a water bottle close by to keep those flames down while cooking fatty meats. A much better option for a beginner is gas. You still get great flavor and setting, adjusting, and maintaining the temperature is a breeze. If you clean the grill properly, flare-ups are rare on a gas grill. Over the years, we have bounced between gas (for it’s ease) and charcoal (flavor!)

The next question is how many people do you plan on grilling for? Yes, the big fancy bar-b-que island looks awesome, but it is just overkill if you are only grilling occasionally on weekends for one or two people. Start by figuring out how many square inches you will need. This is how they measure the cooking surface. You want about 70-80 inches per person that you are grilling for. Most small gas grills start out at 430 square inches. That is perfect for a family of four or even newlyweds that are just getting started grilling. If you have a bigger family or plan on hosting big get-togethers often, you’ll want something bigger. Just keep in mind that the correct size grill will be for the majority of your use. You can cook for as many people as you want on any size grill, it will just take more time to get everyone fed, which means you get to chill outside by your grill longer.

We have settled on a Weber Performer and adore it. (That wasn’t a paid ad. Just letting you know what we’ve come to love.)

Got the Grill. Now, What to Cook?

Let’s start with the meat. Hamburgers and hotdogs are a great and affordable way to learn to grill. You’ll find your hot and cool spots and how to move your meat around to get consistent doneness. Don’t forget to toast the buns on that top rack if you have one! Once you practice a few times, step it up to steaks that have good marbling. Just ask the butcher what he has that is good to grill if you’re not sure. Turn up the heat or use the searing station on the grill for a quick sear, about two minutes per side. Then turn it down and grill each side for another five minutes per side, or until the desired doneness is reached. One great tip for steak is to set it out before grilling and let it come to room temperature.

A great alternative protein to beef that works well for beginners is salmon. Buying a fish grilling basket makes life much easier. However, you can grill right on the bars, or even use a cast iron pan set on the grill. Salmon goes with all types of seasonings, so choose your favorite or just add salt and pepper. Put it on the grill (or CI skillet) skin side down over medium-high heat until you see the white fat start to bubble up on top and the color of the meat turns light pink and flip it over for a couple of minutes to char the top a little. The skin will pull away from the meat easily so you can plate it up with or without skin.

Now for sides. A great side dish for salmon is grilled asparagus. Put one bunch in a plastic bag with oil, soy sauce, and garlic powder. Let it marinate for an hour or just shake it up for a few minutes. Grill on low until tender. Another great side dish for the grill is sweet peppers. Once again, a veggie grill basket makes cooking these much easier. Potatoes and corn on the cob reach an entirely new level when you finish them on the grill. Cook them in the kitchen like you normally do but put them on the grill with some olive oil, salt, and pepper. Turn them often until they crisp up evenly. They are always a hit. Once you get comfortable cooking on your grill, experiment. There is no limit to flavor when you start using different herbs, spices, and marinades.

One more thing….think outside of normal. Make a pizza on that grill!

Need More Help?

The best way to learn tips and tricks to grilling is to ask friends and family. If you know someone who loves to grill, it’s a safe bet that they also love to talk about grilling. The internet is full of information on everything grilling.

Just remember to keep it simple in the beginning, online grilling sites can be a little overwhelming.

Upcoming Classes

We are pretty booked for a little bit. But here are the next classes that have availability:

HOW TO SERIES: Mother Sauces – Tomato Sauce 4/14 @1 pm, $24

HOW TO SERIES: Mother Sauces – Espagnole 4/19 @5:15 pm, $24

Lasagna (complete with making your own noodles) 4/21 @11/15 am, $38

Pickle Party (learning to can pickles) 4/28 @5:30 pm, $29

You can book online using the clickable titles above, or send me an email ICan@artcookery.com

Food Menu

Order ahead, please. If I have extra, I will post on facebook.

Herbs or Erbs?

March 20, 2022 vkhanson

How is it pronounced?

In the USA we skip the “H” and say Erbs. In the UK it is pronounced herbs with the h-sound. How is it pronounced where you are?

Herbs are Vital for Cooking

What would dining be like if we didn’t have herbs? Before the first humans decided to throw some rosemary or sage on their venison, I am sure it was mighty bland. The addition of herbs can be a powerful tool in cooking that can really make or break a dish. So, how to use them?

Cooking with Herbs can make all the Difference in a Dish

Some truly delicious meals are made when a combination of herbs are added at different times in the same dish. For instance,

New Mexican Posole

a truly divine posole (a New Mexican stew – Recipe at bottom of the post) may have dried coriander added to the pot at the beginning of it’s simmering time, then finished off with some glorious fresh cilantro after you’ve added a good-sized ladle to your bowl. (Did you know that cilantro and coriander are the same plant? In the US we refer to the plant as cilantro and its seeds as coriander. In Europe it is all called coriander.) Another option is to let someone else (like Art of Cookery) do all the hard work, then add your own pizzazz at home. Give us a call and we will reserve our yummy meals for you (see this week’s menu below), then you can pick it up and discover that we use a

lot of herbs to brighten it up a bit. Could there be anything better?

Here’s a great herb guide

Rules of Thumb

A general rule of thumb is that dried herbs are added at the beginning of cooking to help them soften and release their flavors, and fresh herbs should be added at or near the end to bring out their fresh and delicate flavor in the finished dish.

Another thing to keep in mind is that dried herbs typically have a more intense flavor than fresh herbs. So keep this in mind when making substitutions, or when you feel like winging it and not following a recipe. A good ratio to use is 3:1 fresh to dried (1 TBSP fresh is 1 tsp dried). Say you’re using a recipe for a marinara that calls for a teaspoon dried basil, but you happen to have found a gorgeous bunch of fresh basil on your trip to the store. No problem! Just omit the basil when the directions say to add it at the beginning, then stir in 1 tablespoon of chopped fresh basil into the pasta right before serving.

Save a little of it to sprinkle over your plated pasta for a feast for the eyes as well as the palate.

Here at Art of Cookery we love to create artful and delicious food, and to show you how to do so as well, so be sure to scroll through more of our blog for lots of ideas and recipes that you can make your own. Also check out our classes and register for some to really up your food game. See you soon!

Menu for this Week

Please order ahead if you can, it helps so much with planning. I do try to make more than what is ordered and keep it in ‘fridge at the front of Art of Cookery for quick grabs (pay via Venmo or Cash). My venmo address is on the front of the refrigerator.

Upcoming Classes

Old Fashioned Donuts – 3/22 @5:15 pm, $24

Sourdough Bread – 3/29 @12 noon, $40

Print Recipe

New Mexican Posole

This is a perfect taste of New Mexico

Prep Time15

Cook Time2 10

Using Pressure cooker30

Course: Main Course

Cuisine: Mex-Tex

Keyword: Posole, Soup, Stew

Servings: 4 quarts

Cost: $20