Traditional Polish Cooking
Both options are full.
Are you trying to create or recreate some traditional Polish dishes but need some help? Discover Polish cooking rich in meat, vegetables, spices, and different kinds of dough, the most notable is the pierogi. Find out how to properly make and assemble the pierogi dough using a traditional filling. You’ll also make sweet red cabbage and rolled beef in a “from scratch” sauce. Add faworki (angel wings) to satisfy the sweet tooth. Learn a little about the culture and language, and pick up techniques passed down through generations on making it the way “babcia” used to make it.

Option 1: Wed., May 26, 6-9 p.m.     Code: 10670
Option 2: Wed., June 2, 6-9 p.m.     Code: 10963
Oleson Center Kitchen Rm. 129
Instructor: Brigette Barbas & Zofia Slupecki
Cost: $59 each option

Cake Decorating with Fondant
Build on the skills you learned in either Basic or Intermediate Cake Decorating, and learn to make a beautiful “package” cake, edible rose, and a tiered cake, all with rolled fondant. Also, learn to make graceful flowers using a lily nail. Supply list is mailed before class begins.

3 Wed., May 26-June 9
6-8:30 p.m., Oleson Center Rm. 112
Instructor: Julia Slack
Cost: $49                    Code: 10920

Indian Breads and Chutneys
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.

Thurs., June 3, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nancy Krcek Allen
Cost: $65             Code: 10671

Tempting Desserts—
Crème Brulee, Chocolate Mousse, and Lemon Curd
Even the most basic home cook can create a dessert with gourmet flair! Learn techniques for crafting the exquisite with Chef Jim Morse. You will work with two variations of crème brulee (fruit and flavored) as you learn the art of caramelizing. Light and airy mousse with a rich chocolate flavor is your next creation complete with a chocolate cup. Then there’s the versatile lemon curd perfect as a dessert topped with fruit or great on scones and muffins. The buffet finale promises to be memorable!

Mon., June 7, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Jim Morse
Cost: $59              Code: 10674

Peasant Foods of Tuscany
Class is full.
Tuscan cuisine is a peasant culture tradition where all the ingredients used in recipes are grown locally and prepared fresh. Discover how to take full advantage of this season’s fantastic bounty while preparing traditional Tuscan dishes like bread toasts topped with prosciutto and mozzarella cheese, and pasta dressed with ricotta cheese and asparagus. Learn all the steps to making perfect risotto, plus how to flavor it with an array of fresh ingredients. Sample your creations and leave with recipes, menu ideas, and simple cooking methods to recreate at home.

Tues., June 8, 6-9 p.m. 
Oleson Center Kitchen Rm. 129
Instructor: Mickey Cannon
Cost: $59              Code: 10675

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 9, 5:30-8:30 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Mimi Wheeler
Cost: $49 adult, $40 child              Code: 10676

Salads and Vinaigrettes
Join Chefs Eric Patterson and Jennifer Blakeslee as they share recipes from their new cookbook, Cooks’ House. Create an array of warm and cold salads to tantalize the taste buds and highlight the season’s bounty: new potato salad with white anchovies and vinegar onions; tatsoi and sorrel salad with pickled ramps, boiled eggs, and tarragon; mixed greens with tempura of vegetables and more. Prepare a variety of creamy dressings and vinaigrettes made with fruit and meat juices. Sample what you make while you uncover new ways to experiment with delicious fresh flavors.

Thurs., June 10, 6-9 p.m. 
Oleson Center Kitchen Rm. 129
Instructor: Eric Patterson & Jennifer Blakeslee
Cost: $59              Code: 10678

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 12, 10 a.m.-1 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Mimi Wheeler
Cost: $59               Code: 10679

Summer Grilling
This class is full.
What’s summer without a cookout? Find out how to grill like a pro 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 fruit and cheese—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., June 21, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Jim Morse
Cost: $65                   Code: 10731

The Joy of Herbs
Parsley, sage, rosemary, and thyme. Herbs are growing more abundant every day in gardens all over northern Michigan. Explore herbs and blends that transform ordinary dishes into delightful masterpieces. Discover the difference between herbs and spices and when it counts to use fresh rather than dried herbs. Learn to add healthy flavors of commonly available herbs to several dishes, including a rosemary-lemon cake, an herb-goat cheese sorbet, a variety of pestos, and gazpacho. Leave with new recipes and inspiration to take advantage of the local herb bounty.

Wed., June 23, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nan Horstman
Cost: $59                    Code: 10724

Rubs and Marinades
Break out the grill – it’s that time of the year when warm weather and longer days inspire us to cook outdoors. Intensify the taste of your grilled dishes this summer with a combination of herbs, spices, vinegars, and oils. Whether you prefer the tenderizing quality of a marinade or the crusty zip of a rub, poultry, meat, fish, and vegetables all benefit from time spent in these zesty sauces and dry mixes. From an ultra-quick cherry barbeque sauce to an apple-infused Asian marinade, you’ll add excitement to your flame-kissed meals with these grill-friendly recipes.

Mon., June 28, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nikki Lennox
Cost: $59                   Code: 10725

The Wedding Cake
Are you interested in making the wedding cake for your daughter, sister, friend, or even yourself? If you have basic cake decorating skills, you can do it! Gain confidence with frosting and cake construction. Learn how to dismantle, transport, set it up on site, and cut the cake to serve. Supply list is mailed before class begins.

Wed., June 30, 6-9 p.m. 
Oleson Center Kitchen Rm. 129
Instructor: Julia Slack
Cost: $35                   Code: 10686

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., July 12, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nikki Lennox
Cost: $59                   Code: 10730

Indian Curries and Pilafs 
Discover the anatomy of classic Indian curries and rice pilafs and become more comfortable using spices and curry masalas to create the complex, satisfying flavors of India. Learn to prepare dishes that are easy-to make, but big in flavor like tomato-based chickpea masala, coconut-based Goanese cauliflower and potato curry, and onion-spice-based Moti Matal shrimp. Add a side of coconut vegetable pilaf, fragrant basmati pilaf with whole spices or crispy fried onion pilaf and even your spice-avoiding friends will ask for more!

Thurs., July 15, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nancy Krcek Allen
Cost: $65                   Code: 10733

Al fresco Dining in Michigan’s Wine Country
It’s time to get ready for summer eating and entertaining. Eric Nittolo, executive chef at the Boathouse Restaurant, guides an evening highlighting the use of local, seasonal ingredients for tasty summer dishes complemented with local wines. Create a variety of bruschetta to pair with local whites and light reds. Next it’s pasta with creative summer sauces and fresh from the garden ingredients. Finally, learn to make light desserts featuring area wines and a variety of fruits and spices. You’ll leave with a pleased palette, improved kitchen skills, and an awareness of local products.

Tues., July 20, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Eric Nittolo
Cost: $65                   Code: 10732

The Spanish Table
Discover why Spain, with its sun drenched landscape and intense variety of food traditions has become the hottest culinary destination. Learn the art of using Spanish seasonings like smoked paprika and chorizo while you prepare select tapas, those “small plate dishes” like egg-potato tortillas. Find out how to make the perfect paella, empanada, fish stew, white gazpacho, classic garlicky romesco sauce. End the evening with a homemade flan and Galician almond cake.

Thurs., July 22, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nancy Kreck Allen
Cost: $65                   Code: 10726

Can It, Freeze It, Preserve It
Would you like to enjoy the fruits of your labor longer? Find out how to preserve vegetables and fruits from your garden or the local market in this basic canning and freezing class. Learn the safe method of canning in the step-by-step process of basic water bath canning. You’ll get hands on with a pickling project and prepare jams to take home. Discover how to blanch and make simple, yet delicious syrups while you pick up tips and other techniques to stretch out the bounty of summer.

Mon., July 26, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nikki Lennox
Cost: $59                   Code: 10727

Sweet Inspirations: Cupcake Decorating
(For an adult and child age 9+)
You and your child will have a blast decorating cupcakes with colorful and whimsical designs: clowns, ladybugs, pigs and more. Learn the tips and tricks the pros use for making tasty desserts into works of art. You’ll get hands-on practice making and coloring buttercream icing and using a pastry bag with a variety of tips. Bring a dozen cupcakes and your appetite. Icing and tips are provided.

Wed., July 28, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Julia Slack
Cost: $49 (includes 1 adult & 1 child)
Code: 10728

Southern Delights
Move over Paula Deen! Do you love the idea of southern food but aren’t sure where to start? Explore the world of Southern cuisine with Chef Mary Reh as you learn to prepare her southern family’s favorite dishes. Vittles for the evening includes shrimp and grits, red eye gravy smothered ham steak and grandma’s mouth-watering buttermilk biscuits. No southern meal is complete without dessert, so top off the evening’s menu with authentic bourbon pecan pie.

Wed., Aug. 4, 6-9 p.m. 
Oleson Center Kitchen Rm. 129
Instructor: Mary Reh
Cost: $59                  Code: 10729

Sushi Rolls
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 hands-on class including tips on ingredient selection, preparation, and serving ideas. Leave with new skills, samples you prepared in class, and your own sushi mat to make sushi at home.

Sat., Aug. 7, 11 a.m-2 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Misaeng Suh Liggett
Cost: $59                    Code: 10588

Preserving the Harvest—A “Locavore’s” Delight
Northern Michigan offers 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. Please bring a sealable 1-quart and 1-pint jar in addition to other take home containers.

Thurs., Aug. 12, 6-9 p.m.
Oleson Center Kitchen Rm. 129
Instructor: Nancy Krcek Allen
Cost: $65                   Code: 10734