Fish for Dinner
Closed Class. Call 995-1700 to be put on waiting list.
Take the stress and guess out of fish preparation in this skillet-to-plate workshop. Chef Mickey Cannon highlights four favorites—salmon, whitefish, tuna, and mahi-mahi. You’ll learn to sauté, panfry, and steam fish for quick, easy preparation. Learn to enhance flavors with infused oils and simple sauces. You’ll get tips for selecting good fish and techniques for cutting. For your evening tasting party, you’ll also create complimentary sides.

Mon., April 21, 5:30-9:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Mickey Cannon
Cost: $79      Code: 9607

Mexican Cuisine—Slow and Savory                          
Chef Perry Harmon brings south of the border cooking to northern Michigan as he guides your discovery of great flavors and techniques. You’ll prepare slow roasted beef with smoky chilies and rice, pork loin with tomatillo sauce, and chicken with Mole’ sauce. You’ll make Churros (fried bread) complemented with chilies roja. End your evening with a sampling of your creations along with flan and coconut rice pudding. Take home new recipes, skills, and great leftovers for your next meal.

Wed., April 23, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Perry Harmon
Cost: $65      Code: 9593

Glycemic Load and Whole Foods
Have you heard about the health claims from eating foods with a lower glycemic load—stabilizing blood sugar levels and maintaining or reducing weight? We’ll focus on preparing dishes using whole foods with a low to moderate glycemic level. You’ll prepare edamame and bean salad, frittatas, and a tasty three-bean chili. Bring containers to take leftovers home along with recipes and new ways to incorporate low GL foods into your diet.

Thurs., April 24, 5:30-8:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nancy Schwalm
Cost: $59      Code: 9594

Mezze: Mediterranean-Inspired Small Plates
Create dramatic small plates with a Mediterranean flair. These appetizer-sized dishes are all the rage for cocktail parties, intimate dinners, and family gatherings. Using fresh, flavorful ingredients you will make several easy-to-prepare mezze including goat cheese stuffed dates with basil and prosciutto, feta crostini with olive tapenade, roasted beet napoleons, sweet potato ravioli with brown butter sauce, and more. Learn techniques and recipes to make entertaining fun. End with your own small-plates party/tasting.

Tues., April 29, 5:30-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Tricia Bowden
Cost: $65      Code: 9608

Knife Skills—Slice, Chop, and Dice Like a Pro
Closed Class. Call 995-1700 to be put on waiting list.
Learn techniques for using basic kitchen knives efficiently and safely in this demo and hands-on evening. You’ll work with an 8-inch French knife, peeler, paring knife, and a filet knife. With all that colorful sliced and diced food, you will create tasty soups as a satisfying reward for your efforts. You’ll have the option of purchasing your own knife kit chosen by Chef Peter to complement your new skills.

Wed., April 30, 5:30-8:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Peter Baumeler
Cost: $59      Code: 9595

No Pizza, No Pasta—The Rest of Italian Cooking
Before there was French, there was Italian. When you think of Italian food, you probably think pasta—but there’s so much more! Spend a couple of Saturdays with Chef Peter exploring the origins of Western European foods. While you create a variety of classic dishes, you’ll learn cooking methods and techniques to enhance your skills. The first week is a prerequisite to the second. Register for both sessions and save $7.

Italian One
Discover the variety and tastes of Italian cheeses and their importance to many recipes. You will work with meats, sauces, and cornmeal as you prepare classic dishes like scaloppini, polenta, and eggplant. You’ll also make focaccia bread. And what a meal you will have!

Sat., April 26, 9 a.m.-3 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Peter Baumeler
Cost: $99      Code: 9609

More Italian
Once you’ve learned some basic methods, you’re ready for Italian, Part II. What’s Italian food without cold cuts. Learn about the many types and their uses as you explore their distinct flavors. Explore the uses of olive oils and fresh herbs as you create classic dishes including Osso Buco, risotto, and stuffed artichokes. Enjoy a memorable lunch with plenty of take-homes.

Sat., May 3, 9 a.m.-3 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Peter Baumeler
Cost: $99      Code: 9610

Tea 101: The Fundamentals
Are you interested in whetting your palate and nurturing yourself with the world’s most popular beverage (second only to water)? Come and learn about the many facets of tea through interactive discussions about how it’s made, varieties, health benefits, and its cultural and historical origins. Find out how to home-decaffeinate tea and make tea a part of your daily routine. Bring your favorite drinking vessel and be prepared to sample the most popular teas worldwide. 100%-organic and Fair Trade tea will be served along with health-conscious refreshments for your afternoon tea experience.

Sat., April 26, 3-5:30 p.m.
Oleson Center Rm. 112
Instructor: Angela Macke
Cost: $39      Code: 9611 

Tea 201: Advanced Cupping Series
This lively series held at traditional “tea time” expands your knowledge of the fascinating world of teas and tisanes. Gluten-free, organic refreshments and recipes will be shared at each. Bring your favorite drinking vessel. Register for any one at $39 and save $7 on each additional class in this series.

White and Green Teas
This class is designed for the person fascinated with the health benefits in Green Teas. Explore, with all the senses, many “straight”, blended, and scented whole-leaf organic and fair-trade certified white and green teas from around the globe. Included in this sampling will be ceremonial grade Matcha tea, known to have the highest levels of anti-oxidants. Recipes will be shared for Matcha latte, tea smoothies, and more.

Sat., May 3, 3-5:30 p.m.      Code: 9612

Oolong and Black Teas
Discover and sample black and oolong teas from Taiwan, China, Sri Lanka, India, and Nepal. The variety is vast! Explore the rich history surrounding both proven and speculated health benefits of these two tea categories including weight loss, and lowering cholesterol and blood pressure. Recipe shared for Chai tea.

Sat., May 10, 3-5:30 p.m.      Code: 9613

Tisanes
Learn about tisanes (pronounced tis-ahnz) and why you should be drinking them. This class is a celebration of herbs, flowers, fruits, root, berries, bark, and mushrooms that can comprise a tisane. Sample many selections and discover how to cook with and enhance your health and sense of well being with these delightful beverages blended to complement any meal or mood. All samples are caffeine-free.

Sat., May 17, 3-5:30 p.m.      Code: 9614

All meet in Oleson Center Rm. 112
Instructor for all: Angela Macke
Cost: $39 each course
(save $7 on each additional course)

Tastes and Stories from “Back Then” (1850-1950)
Oysters enjoyed in Michigan? Yes, indeed! Prepare a sampling of dishes from the days when Traverse City was young as well as some from living memory. Learn about the food your ancestors ate and recall your own favorites. You will improve your cooking skills and become more comfortable in the kitchen as you try the original recipes as well as updated versions. Roast pork, scalloped oysters, chicken a la king, Parker House rolls, Caesar salad, cold fruit pudding, mock apple pie, and more will jog your memory and please your taste buds. Stories and “memory food” make a fun finale dinner.

Tues., May 6, 2:30-6:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nan Horstman
Cost: $69      Code: 9615

Pestos, Sauces, and Spreads
Toppings and spreads are colorful components that not only enhance visual appeal, but can significantly boost the nutritional value of your meals. Learn to think beyond the box and use spicy salsas, green olive and collard pesto, or roasted red pepper sauce to turn a meal from blah to ahh… without adding unwanted fats, sugars, or excess sodium.

Wed., May 7, 5:30-8:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nancy Schwalm
Cost: $59      Code: 9616

Advanced Knife Skills
Once you’ve learned basic knife skills, you’re ready to add advanced techniques. Through demo and hands-on practice, you will learn a variety of skills including speed cutting, turning vegetables, cutting garnishes, and meat cutting along with tips for safety and efficiency. You will work with an 8-inch French knife, peeler, paring and filet knives, and garnish tools. All those veggies will go into a pot to create a great soup complemented by your garnish creations. If interested, knife kits will be available for purchase along with kit expansion tools.

Fri., May 9, 5:30-8:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Peter Baumeler
Cost: $59      Code: 9606

A Memorable Tea—The Rest of the Story
What’s a tea without the right accompaniments. Join Chef Stacie as you create scones, shortbreads, tarts, and finger sandwiches that will make any afternoon tea one to remember. You’ll get baking tips and tricks as you discover the fun of having an English High Tea from table setting to tea, baked goods, and etiquette. The finishing touch is sitting down to enjoy your creations in your own memorable afternoon tea. The day makes a wonderful Mother’s Day treat—register with your mom or daughter (age 12 to adult) and save $7 on the second registration.

Sat., May 10, Noon-4 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Stacie Kohler
Cost: $69      Code: 9618

Stuffed Pasta Italian Style
Create authentic cuisine with shapes, fillings, and flavors from specific regions of Italy—Ravioli, Mezzuluna, Agnolotti, and Tortelloni. Chef and restaurant owner Mickey Cannon guides you through the process from making dough to shaping, filling, cooking, saucing, and presentation. You’ll create a variety of tasty fillings using vegetables, chicken, seafood, and meats as well as sauces for each. You will enjoy a memorable feast with plenty left to take home.

Mon., May 12, 5:30-9:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Mickey Cannon
Cost: $75      Code: 9619

Tues., May 13, 5:30-7:30 p.m.
Meet in Lobdells Teaching Restaurant at
Great Lakes Campus, Culinary Institute (east wing)
Instructor: Lucy House
Cost: $49      Code: 9620

Delicious Cakes from Scratch
What makes a great cake? Wouldn’t you like to create a moist, mouthwatering cake for your next celebration event? Chef Stacie shares mixing techniques, basic skills, and recipes for creating excellent chocolate, yellow chiffon, and angel food cakes. Of course you’ll also learn how to make complementing frostings. Leave sweetly satisfied with good recipes, variation ideas, helpful hints for home success, and cake to share.

Wed., May 14, 5:30-9:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Stacie Kohler
Cost: $65      Code: 9621

Cajun in the Kitchen
How do you create that great taste of blackened fish and meat? Discover the techniques and tastes of this true American style of cooking while enjoying a Saturday in the kitchen with Chef Peter. Learn how to blacken, not burn, as you explore spices and preparation skills with a variety of meats and fish. To complete your southern meal, you’ll also make tasty cornbread, dirty rice, and cheddar grits. Expand your culinary skills with lots of chef tips and ideas. Of course, there will be plenty for lunch!

Sat., May 17, 9 a.m.-3 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Peter Baumeler
Cost: $99      Code: 9622

Using Salts—A Chef’s Secrets
Red clay salt, sea salt, lava salt (black), fleur de sel (northern France), kosher salt, flavored salts—there’s a big world of flavor to be discovered! Explore the tastes and uses of a variety of salts as you expand your culinary skills. Chef Peter guides an evening of demonstration, taste tests, and preparing dishes, as you learn about different salts for different foods to flavor meats, fruits, vegetables, and even desserts. You’ll enjoy creating your own combinations. Wrap up your evening with a flavorful sampling session.

Wed., May 21, 5:30-8:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Peter Baumeler
Cost: $69      Code: 9623

Spring Rolls: Southeast Asian Style
Learn to create authentic spring rolls—basic to Laotian, Thai, and Vietnamese cuisine. Described as “an explosion of flavors” the rolls feature fresh vegetables with or without meat and are seasoned with fresh Asian herbs like cilantro, Thai basil, lemon grass, lime, and more. Discover combinations of herbs, vegetables, and meat to create great flavors and learn techniques for wrapping three different types of rolls. You will also create sauces for dipping including a basic fish sauce. Taste your savory accomplishments and take the extras home to enjoy.

Thurs., May 22, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Bouakhanh Greene
Cost: $59      Code: 9624

Spring Fresh
Local farm markets will open soon with their long-awaited spring produce. Your CSA (community supported agriculture) share boxes will arrive with fresh-from-the-garden veggies and fruit. It’s colorful, promising, and fun! But what do you do with all of it? Spend an evening (or two) exploring ideas, recipes, and techniques for maximizing the special tastes of spring. Take one Spring Fresh class at full price and save $7 on the second one.

Spring Fresh—May’s First Gifts
Discover interesting ways to enjoy the earliest of spring’s offerings including asparagus, a variety of greens, radishes, mushrooms, and more. You’ll roast, sauté, steam, and create tasty raw dishes. Make a variety of dishes to taste, and leave with new recipes and ideas.

Thurs., May 29, 5:30-8:30 p.m.      Code: 9626

Spring Fresh—The Color of June
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.

Thurs., June 12, 5:30-8:30 p.m.      Code: 9627

Both meet in Oleson Center Kitchen Rm. 129
Instructor: Nan Horstman
Cost: $59 each course

Pad Thai and More!
Closed Class. Call 995-1700 to be put on waiting list.
Experience the foods of Southeast Asia as the instructor, Kate Smith, did on sabbatical when she took a series of food courses while in Thailand. Explore the tastes and heat of this region while you create a complete meal including an appetizer of fresh shrimp spring rolls with hoisin ginger dipping sauce. Learn the secret of Pad Thai and find out why this sautéed noodle dish is a favorite food staple. Enjoy the recipes of this tantalizing experience whether you are a vegetarian or meat eater. Bring containers to take home more samples than you can savor in class.

Sat., May 31, 10 a.m.-1 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Kate Smith
Cost: $59      Code: 9629

Glorious Greens and Spring Salads
Would you like to add healthy choices to your menus but need a little help? Learn to use leafy greens as a great source of minerals, vitamins, fiber, and flavor. Discover easy ways to include these often missed vegetables with nutrient-packed dishes like escarole salad with currants and cashews, sautéed greens, corn and bean salad, and an egg dish with kale and Chevre cheese. “Five-a-day” has never been easier or tasted so good.

Tues., June 10, 5:30-8:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nancy Schwalm
Cost: $59      Code: 9631

Food from the Grill—Advanced Techniques
Designed for those who have taken a grilling class or have equivalent experience. Fred Laughlin, accomplished chef and Director of the Great Lakes Culinary Institute, guides this hands-on experience with new ways to prepare and barbeque meats, vegetables, and even breads. You will work with seafood as well as beef, chicken, and lamb. Top off each evening with a delicious sampling.

Tues. & Thurs., June 3 & 5
5:30-9:30 p.m., Oleson Center Kitchen Rm. 129
Instructor: Fred Laughlin
Cost: $135      Code: 9633

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 4, 5:30-8:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Mimi Wheeler
Cost: $49 adult, $40 child
Code: 9635

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 in this hands-on experience where you will 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!

Option 1: Wed., March 19, 2-5 p.m.      Code: 9194
Option 2: Sat., June 7, 10 a.m.- 1 p.m.     Code: 9841
Oleson Center Kitchen Rm. 129
Instructor: Mimi Wheeler
Cost: $49 each option

Basic Cake Decorating
This is the perfect place to start! Come learn to level, tort, fill, and frost the perfect cake. Create a beautiful shell border, and decorate shaped and character cakes using the star fill-in technique. Learn to make a beautiful rose! A supply list will be mailed before class begins.

3 Tues., April 15-29, 6-8:30 p.m.
Oleson Center Rm. 112
Instructor: Julia Slack
Cost: $49      Code: 9637

Intermediate Cake Decorating
Once you have the basics, you’re ready to practice making different flowers, including daisies, daffodils, pansies, and violets with royal icing. Learn how to use color flow icing. Put it all together on a basket weave cake with a rope border. A supply list will be mailed before class begins.

3 Tues., May 6-20, 6-8:30 p.m.
Oleson Center Rm. 112
Instructor: Julia Slack
Cost: $49      Code: 9639

Cake Decorating with Fondant
Build on the skills you learned in 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 27-June 10
6-8:30 p.m., Oleson Center Rm. 112
Instructor: Julia Slack
Cost: $49      Code: 9640