Puff Pastry
Learn to make puff pastry from scratch and in no time you’ll be baking a host of treats and exploring classic fillings that will delight both your savory and sweet tooth. Use your new pastry skills to create a blue cheese and pear tartlet, a pot pie filled with chicken and veggies, and a chocolate-raspberry mousse to top off any meal. Sample your creations before taking some pastry home to fill with your own concoctions.

Fri., May 29, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nikki Lennox
Cost: $59     Code: 10124

The Sushi Roll
Learn to create great authentic sushi for your next eating event. Three kinds of sushi are featured: Japanese traditional, California style, and hand-rolled (Temaki-zushi). Chef Misaeng, a native of Japan, guides this demo, prep, and tasting experience. Leave with new skills, great variations, and recipes to liven up any buffet.

Sat., May 30, 11 a.m-2 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Misaeng Suh Liggett
Cost: $59      Code: 10125

Spring Fresh—The Color of June
Local farm markets will open soon with their long-awaited spring produce. Kohlrabi, strawberries, rhubarb, peas, abundant greens, and herbs—June provides generous colors and flavors to explore. From main dishes to salads and desserts, you’ll create a variety of dishes (cooked and fresh) while learning techniques and recipes to add to your kitchen repertoire. Your tasting party provides a satisfying dinner.

Mon., June 1, 5:30-8:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nan Horstman
Cost: $59      Code: 10126

Indian Breads and Chutneys - NEW CLASS
Great taste and exotic flavors go hand in hand. Learn how to roll and cook several Indian bread doughs from spiced-potato paratha (pan-fried flat bread) and flaky spinach-chili paratha to crispy lentil and rice dosa (Indian crepes). Discover the flavor combinations of three types of fresh and cooked chutneys like mango-lime and cilantro-cashew. Experience the world of Indian flavor as you sample your breads and condiments.

Tues., June 9, 6-9 p.m. - (Date change)
Oleson Center Kitchen Rm. 129
Instructor: Nancy Krcek Allen
Cost: $65     Code: 10127

For the Love of Chocolate—Truffles and More
Join chocolatier, Mimi Wheeler, owner of Grocer’s Daughter Chocolates, for a delectable encounter with the “food of the gods.” Learn to create melt-in-your-mouth chocolates as you learn to temper chocolate, create infusions for flavoring ganache, and make truffles complete with dipping. In addition to getting many tips for working with chocolate, you’ll discover a lot about cocoa beans and chocolate around the world. And you won’t have to wait until the end of class for tasting!

Sat., June 6, 10 a.m.-1 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Mimi Wheeler
Cost: $59      Code: 10128

For the Love of Chocolate—
(for an adult and child ages 10–17)
Bring your favorite kid for an evening of chocolate fun. Chocolatier, Mimi Wheeler, owner of Grocer’s Daughter Chocolates, guides your learning and tasting experience as you create melt-in-your-mouth chocolates. You’ll make truffles beginning with ganache and flavored infusions, and discover a variety of ways to coat this chocolate core. Learn about tempering, working with chocolate, the cacao bean, and chocolates from around the world. There will be plenty to taste and take home. Register one adult at full price; and a child attends for $40.

Wed., June 10, 5:30-8:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Mimi Wheeler
Cost: $49 adult, $40 child     Code: 10129

Hearty Vegetarian Cooking - This class is full
Come hungry and learn to cook some great protein-filled dishes to excite vegetarians and omnivores alike. Find out about several types of grains, beans, and vegetables that are high in protein and essential to any vegetarian diet. Prepare a variety of appetizers, soups, salads, and entrées including roasted squash stuffed with quinoa pilaf, grilled tempeh with Asian barbeque and stir-fry, potato gnocchi and polenta. Leave with new recipes, leftovers, nutritional information, and tips for managing a well balanced, vegetarian diet.

Mon., June 8, 5:30-8:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Jim Morse
Cost: $59     Code: 10130

Cake Decorating with Fondant
Build on the skills you learned in either Basic or Intermediate Cake Decorating. You will learn to make a beautiful “package” cake, realistic edible rose, and a tiered cake all with rolled fondant. Also, learn to make graceful flowers using a Lily Nail. A supply list will be mailed before class begins.

3 Tues., May 26-June 9
6-8:30 p.m., Oleson Center Rm. 112
Instructor: Julia Slack
Cost: $49     Code: 10133

Fresh Pasta—Make Your Own
You don’t have to be a top chef to explore the fun (and great tastes) of making pasta. And it’s simpler than you may think. Enjoy a Saturday learning the process of making pasta from a basic dough to mixing, rolling, cutting, shaping, and filling. Of course, pasta needs those great sauces. Chef Peter guides you through the creation of four favorites: marinara, pesto, alfredo, and butter sauce. What a satisfying feast you will have!

Sat., June 13, 9 a.m.-3 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Peter Baumeler
Cost: $95            Code: 10112

For the Love of Chocolate—
(for an adult and child ages 10–17)
Bring your favorite kid for an evening of chocolate fun. Chocolatier, Mimi Wheeler, owner of Grocer’s Daughter Chocolates, guides your learning and tasting experience as you create melt-in-your-mouth chocolates. You’ll make truffles beginning with ganache and flavored infusions, and discover a variety of ways to coat this chocolate core. Learn about tempering, working with chocolate, the cacao bean, and chocolates from around the world. There will be plenty to taste and take home. Register one adult at full price; and a child attends for $40.

Wed., June 10, 5:30-8:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Mimi Wheeler
Cost: $49 adult, $40 child
Code: 10129

Lebanese Cooking with Local Ingredients
Use local and regional ingredients to create an international feast! Learn the “mise en place” to prepare a traditional Lebanese meal of fresh tabouli and both lamb and vegetarian stuffed grape leaves. Learn about Lebanese cooking from chef Kristin Karam while discussing traditions passed down in her family and the differences in Middle Eastern cuisines. Explore wine from local vineyards that pair perfectly with this and other great summer fresh meals.

Tues., June 16, 5:30-9 p.m.  
Oleson Center Kitchen Rm. 129
Instructor: Kristin Karam
Cost: $65         Code: 10466

Easy Appetizers
Using fresh ingredients that you can purchase locally, learn to create palate-pleasing appetizers like eggplant rollatini, smoked salmon napoleons, and bruschetta. Chef Mickey Cannon will demonstrate how to portion and present appetizers to complement an entrée or serve as the meal itself. End the evening with a sampling of your creations with enough to take home and share.

Tues., June 23, 6-9 p.m. 
Oleson Center Kitchen Rm. 129
Instructor: Mickey Cannon
Cost: $59             Code: 10470

Wine and Chocolate—
The Perfect Pair - NEW CLASS
Join chocolatier Mimi Wheeler and winemaker Mark Johnson for a memorable tasting experience. You’ll learn to enhance your enjoyment of both of these “food groups” as you explore similarities and differences in describing taste, aroma, and texture. Mimi takes you on a chocolate journey to discover cocoa content and factors that influence flavor. Mark provides insights into winemaking and subtleties of the tasting experience. Discover combinations of confections and wines that will dazzle guests (and your palate). Cost includes chocolates and wines.

Wed., June 24, 6-9 p.m.
Oleson Center Rm. B
Instructors: Mark Johnson & Mimi Wheeler
Cost: $49            Code: 10475

The Food Memoir:
Stories of Family and Culture
Love to read and eat? While this is not a cooking class, you'll find these book discussions enticing. Explore the diverse genre of contemporary food memoir through selected essays and two books: Stealing Buddha’s Dinner (Bich Minh Nguyen, 2007), an account of growing up as a Vietnamese refugee in Grand Rapids, which has just been chosen as the focus for the 2009-2010 Great Michigan Read; and The Language of Baklava (Diana Abu-Jaber (2005), a memoir about being Jordanian and American. These stories about foods both exotic and familiar invite reflection on issues of family, culture, and identity. Discuss good literature, explore your own memories of food, and taste some dishes. Read each book prior to each class. Register for any or choose the series and save $12.

3 Wed., 6-8 p.m.
June 24: Selected Essays (provided)
Code: 10378
July 15: Stealing Buddha’s Dinner
Code: 10379
Aug. 12: The Language of Baklava . . . . .
Code: 10380

University Center Rm. 204
Instructor: Judy Chu
Cost: $27 per session ($24 with LIFE Discount)
$69 for the series of three ($59 with LIFE Discount)
Series Code: 10381

Brazilian Barbeque - NEW CLASS
It’s a summer weekend and you’re invited to a churrasco (pronounced shoo-haas-koh), southeastern Brazil’s version of the barbeque. Join Brazilian chef, Adriana Martin and (non-Brazilian) Nan Horstman, to learn about and prepare classic dishes of a churrasco: grilled meats and accompaniments, topped off with a tempting dessert. Explore a few “south of the border” beer pairings and sample a caipirinha, the typical libation made with cachaca, a special Brazilian brandy, and limes. Bring take home containers in case there are any leftovers!

Fri., June 26, 5:30-8:30 p.m.
Oleson Center Kitchen Rm. 129
Instructors: Adriana Martin & Nan Horstman
Cost: $65             Code: 10479

It’s All Greek to Me
Enjoy a night of traditional Greek cooking with Nikki Lennox sharing techniques of her ancestors. Start by making an appetizer of Tzatziki, the yogurt dip served with pita bread. A demonstration on making pita bread will be included. Work with fillo dough to create Spanakopita, the classic layered spinach and cheese pie. Homemade Souviaki marinade tops your grilled shish ka bobs. A honey-walnut cake is your final creation before you sit back to enjoy it all.

Mon., June 29, 6-9 p.m. 
Oleson Center Kitchen Rm. 129
Instructor: Nikki Lennox
Cost: $59               Code: 10480

It’s all Michigan!—An Evening
of Fine Art and Fine Wine 
Enjoy a relaxed summer evening in Northern Michigan with friends, art, and wine. Start the evening with a short walking tour of the Dennos Museum Center’s major collection of outdoor sculptures primarily focused on works of noted Michigan sculptors. Gain insight into the artist, each piece, and how it fits into the environment. Finish the evening at the Oleson Center to learn about local Michigan wines—from aromas and vocabulary to food pairings. Tastings include reds, whites, dessert, and specialty wines. Linger a little for conversation and Q&A. Minimum age is 21.

Wed., July 1, 4-6:30 p.m.                         
Meet at Dennos Museum Center
Instructors: Emily Ulbrich & Diana Bolander
Cost: $39          Code: 10481

Summer Grilling - NEW CLASS
What’s summer without a cookout? Find out how to grill well from local chef, Jim Morse, and gain preparation and cooking techniques and purchasing tips. Learn to prepare, marinate, and grill meats, fish, vegetables, and even breads—all on your home grill. You’ll also learn to smoke meats and vegetables. Explore beverage pairings to make each meal a celebration of summer tastes.

Mon., July 13, 6-9 p.m.  
Oleson Center Kitchen Rm. 129
Instructor: Jim Morse
Cost: $65           Code: 10483

Indian Curries
Curry is a combination of spices (called masala) and, like Indian cooks; you will prepare some of your own. Discover the anatomy of a curry dish and enjoy the complex, satisfying flavors as you learn to prepare ghee, masalas, and several easy-to make dishes. In addition to exploring the world of seasonings and spices, you will create each dish with a different base: tomato, coconut, and onion-spice. Chef Allen says even your spice-avoiding friends will ask for more!

Tues., July 21, 6-9 p.m. 
Oleson Center Kitchen Rm. 129
Instructor: Nancy Krcek Allen
Cost: $65         Code: 10486

Summer Sauces
Sauces make everything taste better adding flavor, style, and elegance to simple meals. Discover ten secrets for building big flavor in your favorite dishes like grilled chicken and broiled fish. You’ll learn easy techniques which you can easily improvise to create your own versions—nut and vegetable-based sauces, pan sauces, European and ethnic flavored vinaigrettes, and fruit coulis. Enjoy lots of tasting! The recipes can be easily adapted to those needing to prepare gluten-free foods.

Thurs., July 30, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nancy Krcek Allen
Cost: $65            Code: 10487

Hearty Vegetarian Cooking
Come hungry and learn to cook some great protein-filled dishes to excite vegetarians and omnivores alike. Find out about several types of grains, beans, and vegetables that are high in protein and essential to any vegetarian diet. Prepare a variety of appetizers, soups, salads, and entrées including roasted squash stuffed with quinoa pilaf, grilled tempeh with Asian barbeque and stir-fry, potato gnocchi and polenta. Leave with new recipes, leftovers, nutritional information, and tips for managing a well balanced, vegetarian diet.

Mon., Aug. 17, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Jim Morse
Cost: $59      Code: 10464

Preserving the Harvest—
A “Locavore’s” Delight
Northern Michigan brings an overwhelming bounty of food. Save money, eat like a locavore, and have big-flavored food at your fingertips by learning to preserve. Discover quick, tasty (and healthy) ways of preserving foods with methods like dehydration, speedy steam canning, oil-preservation, vinegar-preservation, fermentation, and freezing. Learn to prepare foods like roasted tomato sauce, basic seed kraut, oil-preserved Italian vegetables, dehydrated garlic and crackers, herb oils and pastes, oven-dried vegetable chips, steam-canned fresh fruit chutney, and pickled garlic. (This class is ideal for those who wish to prepare gluten-free food.)

Thurs., Aug. 20, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nancy Krcek Allen
Cost: $65            Code: 10344