Cooking/Culinary

Cooking classes fill quickly, so register soon. If the class you want is already full, call (231) 995-1700 to be added to a waiting list. 

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More about the culinary classes »

Amazing Asparagus— 2018-05-10thru 2018-05-10$79— Face to FaceView Details

Thurs, 6-9 pm, Oleson Center Kitchen Rm. 129. Michigan is the second largest producer of asparagus. In this culinary journey, you'll explore some of the many ways to enjoy this local vegetable. Learn how to make a rich and creamy asparagus soup, herb frittata with asparagus and goat cheese, handmade pizza with roasted asparagus and ricotta cheese, and more. Bring take-home containers for anything you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260173865
A Night in Paris— 2018-02-27thru 2018-02-27$79— Face to FaceView Details

Tues, 6-9 pm, Oleson Center Kitchen Rm. 129. Immerse yourself in an evening of French cuisine. Let Chef Cheryl Janz take the mystery out of what can be an intimidating fare. Become skilled at the essential French techniques for everything from perfectly cooking Steak au Poivre and braising Leeks with Tarragon-Mustard Vinaigrette to creating an incredible cream sauce. Learn how to prepare the quintessential French potato dish of Roasted Potatoes with Espalatte and Thyme. Practice the simple steps for creating a classic Chocolate Raspberry Clafoutis. Bring take-home containers for anything you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174778
Call (231) 995-1700 to registerAppetizers for the Holidays— 2017-12-04thru 2017-12-04$79— Face to FaceView Details

Mon, 6-9 pm, Oleson Center Kitchen Rm. 129. Prepare and sample tasty appetizers that are great 'do ahead' creations for those busy days when you are feeling stressed yet want to wow your guests! Chefs Jennifer Blakeslee and Eric Patterson of The Cooks' House will guide your preparation of delicious dips, salads, appetizers, and other savory edibles. Leave with new ideas and a better understanding of the 'what flavors work well together' theory for your upcoming holiday entertaining. Bring containers to take home any creations you don't sample in class.

  • Seats available : 0 . Call to be placed on waiting list.
  • Location : Main campus  —  Maps
  • Course ID = 239091024
Artisan Bacon— 2018-02-22thru 2018-02-22$89— Face to FaceView Details

Thurs, 6-9 pm, Oleson Center Kitchen Rm. 129. Who doesn't love bacon? Learn how to make your own artisan bacon using apple, cherry, or hickory wood at a fraction of the cost of purchasing it from the store. Participate in the entire process including what equipment you need to brine, how to smoke, and of course, the taste test! Be the talk of the neighborhood when your foodie friends and family sample your succulent bacon. Take home everything you need to smoke two lbs. of bacon on your own grill including brining bucket, brining ingredients, bacon, smoking pellets and confidence.

  • Seats available : Approximately 15 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174792
Artisan Chocolate Workshop— 2018-01-27thru 2018-01-27$79— Face to FaceView Details

Sat, 1-4 pm, Oleson Center Kitchen Rm. 129. Who doesn't love chocolate? Join chocolatier Anne Boulley for a decadent encounter with the 'aphrodisiac of the gods.' After a demonstration of tempering, you'll jump right into the fun of chocolate design! Decorate your molds with colored cocoa butter and choose your fillings which include caramel, nuts, dried fruit and the best chocolate filling ever: hand-made ganache. Leave with a box of your own custom-designed gourmet chocolate bon bons rivaling those from any chocolate shop you've been to--and you were the chocolatier!

  • Seats available : Approximately 12 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175806
Artisan Pizza — 2018-02-28thru 2018-02-28$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Discover the secrets of selecting and assembling artisan pizza without the traditional sauce. Learn the art of making and stretching your own pizza dough from scratch. Caramelize onions, review a variety of cheese and understand how different toppings complement each other. Combine colorful vegetables, fresh herbs, delicious cheeses and meats to make unusual pizza combinations such as a Tomato, Basil, and Corn Pizza, a Blue Cheese, Walnut, and Pear Pizza, a Smoked Salmon Rolled Pizza and even a sweet dessert pizza. Bring take home containers for anything you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174758
BBQ Bootcamp— 2018-01-17thru 2018-01-17$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Master your grill and learn how to cook BBQ like a pro. Manistee National Golf & Resort Executive Chef Brian Kissel invites you to a night of BBQ extravaganza. Find out how to select meats, fish, and vegetables for grilling, plus get tips on marinating, brines, and dry rubs. Learn how to cook meats to their ideal temperatures, how to get those fall-off-the-bone ribs, and how to make some delicious and easy sides to go with your BBQ. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 9 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175937
Bistro Seafood Supper — 2018-03-27thru 2018-03-27$79— Face to FaceView Details

Tues, 6-9 pm, Oleson Center Kitchen Rm. 129. Learn methods and techniques to make an unpretentious, uncomplicated, and casual Bistro dinner. The menu begins with a luscious Lemon Caper Aioli for dipping delicious crab cakes. Then, create a smooth Orange Champagne sauce to accompany seared salmon, served alongside truffle infused mashed potatoes. Find out how to cook brussels sprouts while keeping the crunch. End the evening with a sweet baked Apple Tarte Tatin. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174206
Butcher's Choice— 2018-03-21thru 2018-03-21$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Roast? Shoulder? Loin? Flank? Do these terms confuse you? Join Chef Brian Kissel for an evening of Meat 101. Explore different cuts of meat and learn to creatively prepare them in recipes to include Braised Short ribs with caramelized onion gravy, marinated beef Chuck tender, citrus and cilantro Arizona broil (beef flank steak) and cardamom and coffee crusted pork tenderloin. Discover tips to grilling the perfect steak, what to look for in meats, how to buy the right cut and more. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 11 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174252
Cast-Iron Cookery— 2018-03-14thru 2018-03-14$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Cast-iron skillets are making their way into every kitchen. Discover how to season, care for and cook with this heavy duty and versatile kitchenware. Learn how to whip up a satisfying 30-minute supper, savory sides, or a crowd-pleasing dessert in a snap. Recipes include 'crunchy-crust' pizza, pan seared beef shoulder tender, blackened chicken, skillet s'mores and more. Once you taste the amazing flavor that comes from cooking in a cast-iron skillet, you may never go back to non-stick again. Bring containers to take home anything you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174390
Chicken Cookery— 2018-04-11thru 2018-04-11$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Chicken is inexpensive, versatile, quick to prepare and high in protein--all good reasons why it winds up on the dinner table more often than any other meat. Whichever cut of chicken you prefer, get tips and tricks for buying, cutting and whipping up delicious chicken dishes from a simple warm Chicken and Couscous Salad to fancier cuisines including Cider Braised Chicken with Brussels Sprouts and Apples, Chicken and Shrimp Paella, Chicken Breast with Chili Rub and Mango Salsa, and more. Infuse new life into a weeknight staple! Bring take-home containers for anything you don't sample in class.

  • Seats available : Approximately 15 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174101
Call (231) 995-1700 to registerCookie Decorating with Royal Icing— 2017-12-07thru 2017-12-07$49— Face to FaceView Details

Thurs, 6-8 pm, Oleson Center Kitchen Rm. 129. Decorated cookies make a colorful accent to an ordinary cookie tray. Gain tips for working with the dough and learn how to decorate beautiful, professional looking cookies using royal icing. This smooth, hard-drying icing is perfect for making cookies you can stack, freeze, or mail without disturbing the decorations. Discover piping techniques and designs using colored royal icing, colored sugars, and other decorative items. Leave with new ideas and skills to use for the holidays. Bring a container to take home any creations you don't sample in class.

  • Seats available : Approximately 2 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 239091010
Cooking with Fresh Herbs— 2018-05-09thru 2018-05-09$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Thyme, sage, tarragon, cilantro, chervil, and mint! These fresh herbs and others are appreciated for their complex flavor and the refreshing boost they give foods. End your cooking doldrums and watch a simple green salad spring to life with the addition of fresh herbs. Rejuvenate a basic chicken salad with a blend of herbs. Herb Provolone Scones with an herb infused butter transform an ordinary meal into something extraordinary. Rosemary cookies show how a natural sweet taste is heightened when mixed with herbs. Also included: tips on growing and freezing herbs, when to cut, and how to store fresh herbs. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260173935
Dinner with A Gentleman in Moscow — 2018-02-08thru 2018-02-08$89— Face to FaceView Details

Thurs, 6-9 pm, Oleson Center Kitchen Rm. 129. The Count, in the New York Times best-seller, 'A Gentleman in Moscow,' savored delicious stews served to him during his many years of house arrest in the Metropol Hotel. Prepare some of those he enjoyed, such as Osso Bucco, Latvian Stew and a classic Bouillabaisse. Then impress your book-loving friends and family when you prepare them at home. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175091
DIY Probiotics: Artisan Sauerkraut and Gingered Carrot— 2018-02-16thru 2018-02-16$59— Face to FaceView Details

Fri, 1-3:30 pm, Oleson Center Kitchen Rm. 129. Create your own probiotics through a safe and simple fermentation process. Learn how to turn vegetables into flavorful superfoods that contain highly absorbable nutrients and beneficial bacteria that enhance your digestion and immunity. You will create your own sauerkraut blend by choosing from a variety of vegetables and seasonings suited to your own taste. You will also learn the vegetable brining technique and make a jar of Gingered Garlic Carrots.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174858
DIY Probiotics: Supporting Gut Health— 2018-01-31thru 2018-01-31$59— Face to FaceView Details

Wed, 1-3:30 pm, Oleson Center Kitchen Rm. 129. Current research suggests that the health of our gut affects the health of our entire body. In this demonstration class, learn cutting edge information about how to support beneficial gut bacteria through your diet and lifestyle choices. Discover the benefits of fermented foods and learn easy techniques using dairy kefir culture to make both milk and coconut culture, probiotic hummus, probiotic applesauce and more. Sample a variety of foods made with kefir including Chia Pudding, Kefir Cheese, and Orange Creamsicle Smoothie. Bring a jar with a lid to take home a culture to make kefir at home.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175256
Duck 101— 2018-02-13thru 2018-02-13$79— Face to FaceView Details

Tues, 6-9 pm, Oleson Center Kitchen Rm. 129. Gain confidence in preparing duck in your own kitchen and dispel adjectives including fatty, gamey and tough. Adam Raupp, Chef de Cuisine at Mission Table/Jolly Pumpkin, will demonstrate the basic butchery of poultry and how to make use of all components in a variety of ways. Then get hands-on preparing dishes from the same bird including seared duck breast, confit thigh, pâté and basic stock. Pick up new techniques and discover an appreciation for this menu item. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 12 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174954
Eggplant Goes Global — 2018-02-12thru 2018-02-12$79— Face to FaceView Details

Mon, 6-9 pm, Oleson Center Kitchen Rm. 129. Shiny, purple eggplant is the perfect base for meatless dishes or a welcomed addition to burger, seafood and pasta. Learn to prepare farm market fresh eggplant. Create dishes incorporating roasting, baking and sautéing. Recipes from around the world include a smokey Baba Ganoush dip, a spicy aromatic vegetable Indian Brinjal stir-fry and from Greece, traditional Moussaka, a baked eggplant main course with ground beef or vegetarian alternative, topped with a fragrant nutmeg béchamel sauce. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174987
Fancy Fillings for Pies and More— 2018-03-12thru 2018-03-12$79— Face to FaceView Details

Mon, 6-9 pm, Oleson Center Kitchen Rm. 129. Sweeten up your day as you learn how to create delicious desserts from cooked fillings. Explore a variety of citrus fruits to make wonderfully tart curd. Discover the secrets to a light and fluffy mocha mousse made with cooked cream. Smooth and creamy custard is key for a mouth-watering Crème Brulee. See how these versatile cooked fillings can be used for tartlets, parfaits, napoleons, pies, crème puffs and more or simply enjoyed as a stand-alone party in your mouth. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174480
Festival of Foods— 2018-02-03thru 2018-02-03$99— Face to FaceView Details

Sat, 10 am-3 pm, Hagerty Center (715 E Front St., TC). Enjoy a delightful Saturday of demonstrations and food discovery. Hagerty Center, overlooking Grand Traverse Bay, is the place to be where area chefs and specialty food businesses dish up a whole lot of deliciousness! Each hour highlights four workshops--you select 4 of the 16 options to suit your interests. See a partial list of presenters and topics at www.nmc.edu/festival-of-foods. Of course, there will be tastings throughout! Register now and receive a flyer with complete workshop choices mid-January. Workshop descriptions will also be available then at www.nmc.edu/ees. Register early for this sellout event and get your first choices of workshop selections.

  • Seats available : Approximately 117 . This will be confirmed at checkout.
  • Location : Great Lakes  —  Maps
  • Course ID = 260175195
Fish and Seafood Butchery — 2018-04-18thru 2018-04-18$95— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. With the high price of cut, ready-to-buy seafood, learn the basics of fish and seafood butchery and get excited about cooking seafood. Experience the professional way to cut salmon, filet and debone a fish, clean shrimp, and open clams and oysters. Learn to sharpen and keep your tools as precise as possible. Prepare Linguine Fruit de Mer. Bring take containers and a cooler for anything you don't sample in class and possible leftover raw seafood.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174006
French Baking Favorites— 2018-02-06thru 2018-02-06$79— Face to FaceView Details

Tues, 6-9 pm, Oleson Center Kitchen Rm. 129. If you love French desserts, but think you could never make them at home, let Chef Cheryl Janz change your mind. She'll walk you through a step-by-step technique for perfectly whipping egg whites and baking a melt-in-your-mouth Grand Marnier Soufflé with Crème Anglaise. Discover the rustic Pear Tart Tatin that boasts pears cooked in caramel and partnered with a crisp crust of puff pastry. The piece de resistance is a traditional Dark Chocolate Madeleine. All just in time for your sweet Valentine! Bring take-home containers for anything you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175130
Gnocchi -- the Pudgy Pasta— 2018-03-06thru 2018-03-06$79— Face to FaceView Details

Tues, 6-9 pm, Oleson Center Kitchen Rm. 129. Who can resist fresh, handmade gnocchi? Discover new dinner recipes featuring this versatile bite accompanied by scrumptious sauces. Chef de Cuisine of Mission Table/Jolly Pumpkin, Adam Raupp will demonstrate different methods for making potato, flour and sweet potato gnocchi. Find out how to properly roll and cook these classic dumplings. Create delicious simple recipes built around this adaptable starch that are sure to satisfy. Bring an appetite and a container for any creations you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174676
Great Flavors of Spain — 2018-01-30thru 2018-01-30$79— Face to FaceView Details

Tues, 6-9 pm, Oleson Center Kitchen Rm. 129. Spain is a food lover's paradise. Create a menu which highlights delicious seasonal flavors that evoke the country of Spain in every bite. With water bordering much of Spain, seafood is plentiful. Prepare seared shrimp with an amped up butter flavored with chorizo. You'll roast Jamon Iberico, Spain's legendary answer to Italian prosciutto, and serve it alongside a nutty and pungent romesco sauce. Smoked paprika scented bread crumbs flavor a colorful spinach dish. Top the evening off with the creation of a Rioja Vino cake. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 11 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175793
Call (231) 995-1700 to registerGreat Soups and Sauces— 2017-12-06thru 2017-12-06$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Explore the world of from-scratch soups and sauces. Using locally available products, learn to create versatile homemade stocks. Discover the five grand sauces of French cuisine and their derivatives. With what you learn about stocks and sauces, you'll be ready to create wonderful soups with seasonal flair. Of course, the best part is the sampling finale. Bring containers to take home any creations you don't sample in class.

  • Seats available : 0 . Call to be placed on waiting list.
  • Location : Main campus  —  Maps
  • Course ID = 239091014
Great Soups and Sauces— 2018-02-21thru 2018-02-21$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Explore the world of from-scratch soups and sauces. Using locally available products, learn to create versatile homemade stocks. Discover the five grand sauces of French cuisine and their derivatives. With what you learn about stocks and sauces, you'll be ready to create wonderful soups with seasonal flair. Of course, the best part is the sampling finale. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 12 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174844
Call (231) 995-1700 to registerHoliday Cookie Decorating with Kids (For adult and child age 9 and up)— 2017-12-02thru 2017-12-02$59— Face to FaceView Details

Sat, 1-3:30 pm, Oleson Center Kitchen Rm. 129. Celebrate the season with a decorating party! Learn how to create beautiful, professional looking cookies using royal icing. You and your favorite child will have fun making edible delights in whimsical, seasonal designs. October class: apple, pumpkin, turkey, and more. December class: snowflake, Santa hat, present and more. Discover piping and flooding techniques using tinted royal icing, colored sugars, and other decorative items. Cookies, take-home container and all other materials are provided. Register the adult; cost includes one adult and one child.

  • Seats available : Approximately -1 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 239086560
Call (231) 995-1700 to registerHoliday Desserts with Kids (For adult and child age 8 and up)— 2017-12-09thru 2017-12-09$59— Face to FaceView Details

Sat, 1-4 pm. Oleson Center Kitchen Rm. 129. Spend a Saturday with your favorite child and create a variety of holiday-themed cupcakes and sweet treats without the mess or prep in your kitchen. Learn to festively frost and decorate your cupcakes using a pastry bag. You'll also make chocolate bark that you customize with toppings of your choice. Enjoy these delectable treats yourself or give them to your favorite teacher, neighbor, or friend. Please bring a couple of boxes or large containers to take home your goodies. Register the adult; cost includes one adult and one child.

  • Seats available : Approximately -1 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 239091005
Call (231) 995-1700 to registerHoliday Desserts with Kids (For adult and child age 8 and up)— 2017-12-09thru 2017-12-09$59— Face to FaceView Details

Sat, 9 am-noon. Oleson Center Kitchen Rm. 129. Spend a Saturday with your favorite child and create a variety of holiday-themed cupcakes and sweet treats without the mess or prep in your kitchen. Learn to festively frost and decorate your cupcakes using a pastry bag. You'll also make chocolate bark that you customize with toppings of your choice. Enjoy these delectable treats yourself or give them to your favorite teacher, neighbor, or friend. Please bring a couple of boxes or large containers to take home your goodies. Register the adult; cost includes one adult and one child.

  • Seats available : Approximately -1 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 247326206
Irish Pub Night — 2018-03-07thru 2018-03-07$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Looking to do something different for St. Patrick's Day this year? How about hosting a dinner focused on ALES! Spend an entertaining evening with Chef Brian Kissel, learning how to incorporate ales into your cuisine. Recipes include Gaelic Chicken, sautéed chicken breast with Jameson Irish whiskey peppercorn sauce; Cheddar and Bacon Potato Waffles; Irish Flatbread Pizza topped with shaved corn beef and Swiss cheese, drizzled with a homemade dressing and Chocolate Stout Cake. Pick up great tips from the pro and get new recipes. Bring take-home containers for any creations you don't sample in class.

  • Seats available : Approximately 10 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174654
Italian Bistro Fare — 2018-04-04thru 2018-04-04$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Step into an old world bistro and discover Italian cooking the way it was meant to be. Learn classic techniques with a contemporary approach that can easily be applied in your home without hours of work. Explore the concept of bistro cooking and cuisine while you create delicious recipes to warm your spirit. Recipes include: Sicilian Broil, Chicken Conquistador, savory Chicken Saltimbocca, and an apple caramel tart. Savor the flavors of this simple, yet timeless cuisine. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174179
Just for the Halibut: Advanced Seafood Cookery— 2018-01-24thru 2018-01-24$89— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Take your understanding of seafood cookery up a notch. Learn how to sauté, grill, and poach one of the finer fishes in the sea, halibut. Explore the concept and advanced methods of cooking, 'Sous Vide' (cooking under vacuum) at home without buying expensive equipment. Pick up techniques for keeping it from sticking to the pan or grill and how to tell when it is done every time. Discover recipes to appropriately pair halibut with different fruits, vegetables, herbs, and spices. Learn various plating methods to impress your friends with your knowledge of this wonderful fish! Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260173902
Mardi Gras Party — 2018-02-07thru 2018-02-07$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Chef Brian loves a party! The kitchen will be jumping tonight cooking up delicious Cajun and Creole cuisine. Become schooled on the 'holy trinity' of flavors and spices that make New Orleans famous. Learn how to make a dark roux for gumbo, get techniques for a rich crawfish etoufee, discover the secret to bouillabaisse, and the how-to for blackened catfish. The grand finale is bananas foster bread pudding with home-made bourbon caramel sauce and sweet potato pie. 'Laissez les bons temps rouler' (let the good times roll)! Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 13 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175109
Pad Thai and More— 2018-04-16thru 2018-04-16$79— Face to FaceView Details

Mon, 6-9 pm, Oleson Center Kitchen Rm. 129. Continue the culinary tour of Thailand with Australian Chef Kylie Simpson. Kylie traveled to northern Thailand to study the regional and local cuisine for six weeks, and stayed six months. Explore the exotic tastes and flavors as you create recipes that include Tom Yum Soup and Pad Thai. Discover the basics of Thai Curry and creative ways to adapt it. Finish the evening with Thai banana and chocolate wontons. Savor the flavors of Thailand while she shares her delightful stories. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174019
Ramen Noodle Bowls at Home — 2018-01-25thru 2018-01-25$79— Face to FaceView Details

Thurs, 6-9 pm, Oleson Center Kitchen Rm. 129. Join Chef Simon Joseph, owner of Gaijin, for an evening where East meets Midwest. Explore the comfort food classic as he guides you to unravel the traditional Ramen bowl influenced by Japanese culture and technique. Learn about noodle history and method, then try your hand at building a bowl. Wheat noodles are the base, but the soul of the bowl is the Tare (the seasoning), and topped off with various garnishes. You won't want to miss this wonderful opportunity. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 9 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175844
Savory Tarts Strudels and Flans— 2018-03-20thru 2018-03-20$79— Face to FaceView Details

Tues, 6-9 pm, Oleson Center Kitchen Rm. 129. Let Chef Janene Silverman, co-owner of Raduno, channel your inner Italian as you create a variety of savory antipasti. These simple and healthy pastries are delicious as starters or a light and satisfying winter dinner. Prepare the different delicate and flakey pastries using a variety of fillings from meats and cheeses to seasonal vegetables, from a spinach flan with cream sauce to a Torta Pasqualina (Easter Tart). End the evening tasting the fruits of your labor! Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 11 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174266
Secrets of Spanish Paella— 2018-04-05thru 2018-04-05$79— Face to FaceView Details

Thurs, 6-9 pm, Oleson Center Kitchen Rm. 129. Nourishing, vibrant, and without pretension, paella has held a place of honor in Spanish homes for centuries. Bring it to your home as you discover three tasty variations of Spain's quintessential dish featuring delicious flavors and its signature saffron hue: Seafood Paella, Paella with chicken, chorizo and asparagus, and a Vegetarian Paella with artichokes, Spanish olives, and tomatoes. Learn how to prepare the sofrito (flavor base) for paella and the secrets for perfectly cooked rice. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174153
Southern Cooking with a Twist— 2018-03-08thru 2018-03-08$79— Face to FaceView Details

Thurs, 6-9 pm, Oleson Center Kitchen Rm. 129. Create the familiar down home flavors of southern cuisine with delicious new twists. Create light and airy profiteroles, dough that is first cooked and then baked, filled with a shrimp remoulade. Smoked ham encases our fresh trout finished with a pecan brown butter. Learn how to roast green beans to bring out their sweet flavor and top them with a bacon marmalade and pan crisped shallot slices. Put a delightful spin on banana pudding, using a little southern bourbon and top it with maple cream. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174502
Steakhouse Favorites — 2018-02-15thru 2018-02-15$79— Face to FaceView Details

Thurs, 6-9 pm, Oleson Center Kitchen Rm. 129. Steak is a favorite in many households. It's not only mouth-watering but impressive to serve. Discover a great starter with a succulent crab cake recipe that holds together nicely and is topped with a fresh garlic aioli. Learn how to grill your steak to perfection and amp up the flavor with shiitakes and a Gorgonzola butter. Give the time-tested creamed spinach a flavor boost with the addition of shallots and bacon. To finish this great meal, whip up an ultra-smooth chocolate truffle tart. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174904
Sushi Rolls— 2018-04-14thru 2018-04-14$79— Face to FaceView Details

Sat, 11 am-2 pm, Oleson Center Kitchen Rm. 129. 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. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174065
Sweet and Savory Scones— 2018-02-10thru 2018-02-10$69— Face to FaceView Details

Sat, 9:30 am-noon, Oleson Center Kitchen Rm. 129. Spend a Saturday morning with Chef Harlan 'Pete' Peterson, baking scrumptious scones. Pour a cup of joe and nibble on a warm scone while you watch Pete demonstrate the technique. Then take the mystery out of making a good tender scone, with a lightly crisp outer layer, by using your own hands and his favorite adaptable recipe. Work in teams to make the recipe your own by using caramelized pecans, lemon curd, local maple syrup, or savory bacon and cheese. Bring containers to take home any warm scones you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175021
Up North Pasties — 2018-01-22thru 2018-01-22$79— Face to FaceView Details

Mon, 6-8:30 pm, Oleson Center Kitchen Rm. 129. You have eaten these hand-held pies traditionally found in the Upper Peninsula and now you can find out how to make your own! Discover how to make traditional English Cornish Pasties, a yeast-free pastry dough filled with a savory meat mixture. You'll also make a sweet Michigan apple filling. Learn quick and easy short-cut methods to try at home and gain tips on freezing these pies. Enjoy the fruits of your labor in class and bring a container to take home one or two to share with family and friends.

  • Seats available : Approximately 12 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175880
Valentine Cookie Decorating with Kids (Adult and Child age 9+)— 2018-02-09thru 2018-02-09$69— Face to FaceView Details

Fri, 5:30-8 pm, Oleson Center Kitchen Rm. 129. Celebrate the season of love with a decorating party! Spend time with your favorite little sweetheart and learn how to create beautiful, professional looking cookies using royal icing. Have fun making edible delights in whimsical designs including traditional hearts and fun punny Valentines. Discover piping and flooding techniques using tinted royal icing, colored sugars, and other decorative items. You'll also learn how to add lace details. Cookies, take-home container and all other materials are provided. Register the adult only; cost includes one adult and one child.

  • Seats available : Approximately 2 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175045
Viva Italiano! — 2018-04-12thru 2018-04-12$79— Face to FaceView Details

Thurs, 6-9 pm, Oleson Center Kitchen Rm. 129. Learn through hands-on practice and recipe demos the benefits of adding more raw foods to your diet, and how easy that can be. Almost everyone loves Italian food, but traditional dishes are heavy in wheat and cheese that can leave you feeling stuffed and lethargic. With simple substitutions you can enjoy this classic cuisine and feel satisfied and energetic. Prepare and sample inspired dishes that will thrill your taste buds including an appetizer, salad, entree, and dessert. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174087
Whole Foods Workshop— 2018-01-20thru 2018-01-20$79— Face to FaceView Details

Sat, 9 am-noon, Oleson Center Kitchen Rm. 129. Would you like to get quick, nutritious meals on the table each night? Join Chef Ali, health and cooking coach, to learn the basics of a whole foods lifestyle and a demonstration of some of her favorite recipes including kale salad and magical Dal! Learn how to reduce your dependence on processed foods, find out how to choose seasonal foods, and recognize nutrient-rich foods. Explore ways to navigate the market or produce aisle, stock a healthy pantry, and discover the secrets of batch cooking. Demonstration, discussion, tasting, and take-homes (bring containers)!

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175916
Call (231) 995-1700 to registerHoliday Cookie Decorating with Kids (For adult and child age 9 and up)— 2017-12-02thru 2017-12-02$59— Face to FaceView Details

Sat, 1-3:30 pm, Oleson Center Kitchen Rm. 129. Celebrate the season with a decorating party! Learn how to create beautiful, professional looking cookies using royal icing. You and your favorite child will have fun making edible delights in whimsical, seasonal designs. October class: apple, pumpkin, turkey, and more. December class: snowflake, Santa hat, present and more. Discover piping and flooding techniques using tinted royal icing, colored sugars, and other decorative items. Cookies, take-home container and all other materials are provided. Register the adult; cost includes one adult and one child.

  • Seats available : Approximately -1 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 239086560
Call (231) 995-1700 to registerAppetizers for the Holidays— 2017-12-04thru 2017-12-04$79— Face to FaceView Details

Mon, 6-9 pm, Oleson Center Kitchen Rm. 129. Prepare and sample tasty appetizers that are great 'do ahead' creations for those busy days when you are feeling stressed yet want to wow your guests! Chefs Jennifer Blakeslee and Eric Patterson of The Cooks' House will guide your preparation of delicious dips, salads, appetizers, and other savory edibles. Leave with new ideas and a better understanding of the 'what flavors work well together' theory for your upcoming holiday entertaining. Bring containers to take home any creations you don't sample in class.

  • Seats available : 0 . Call to be placed on waiting list.
  • Location : Main campus  —  Maps
  • Course ID = 239091024
Call (231) 995-1700 to registerGreat Soups and Sauces— 2017-12-06thru 2017-12-06$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Explore the world of from-scratch soups and sauces. Using locally available products, learn to create versatile homemade stocks. Discover the five grand sauces of French cuisine and their derivatives. With what you learn about stocks and sauces, you'll be ready to create wonderful soups with seasonal flair. Of course, the best part is the sampling finale. Bring containers to take home any creations you don't sample in class.

  • Seats available : 0 . Call to be placed on waiting list.
  • Location : Main campus  —  Maps
  • Course ID = 239091014
Call (231) 995-1700 to registerCookie Decorating with Royal Icing— 2017-12-07thru 2017-12-07$49— Face to FaceView Details

Thurs, 6-8 pm, Oleson Center Kitchen Rm. 129. Decorated cookies make a colorful accent to an ordinary cookie tray. Gain tips for working with the dough and learn how to decorate beautiful, professional looking cookies using royal icing. This smooth, hard-drying icing is perfect for making cookies you can stack, freeze, or mail without disturbing the decorations. Discover piping techniques and designs using colored royal icing, colored sugars, and other decorative items. Leave with new ideas and skills to use for the holidays. Bring a container to take home any creations you don't sample in class.

  • Seats available : Approximately 2 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 239091010
Call (231) 995-1700 to registerHoliday Desserts with Kids (For adult and child age 8 and up)— 2017-12-09thru 2017-12-09$59— Face to FaceView Details

Sat, 1-4 pm. Oleson Center Kitchen Rm. 129. Spend a Saturday with your favorite child and create a variety of holiday-themed cupcakes and sweet treats without the mess or prep in your kitchen. Learn to festively frost and decorate your cupcakes using a pastry bag. You'll also make chocolate bark that you customize with toppings of your choice. Enjoy these delectable treats yourself or give them to your favorite teacher, neighbor, or friend. Please bring a couple of boxes or large containers to take home your goodies. Register the adult; cost includes one adult and one child.

  • Seats available : Approximately -1 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 239091005
Call (231) 995-1700 to registerHoliday Desserts with Kids (For adult and child age 8 and up)— 2017-12-09thru 2017-12-09$59— Face to FaceView Details

Sat, 9 am-noon. Oleson Center Kitchen Rm. 129. Spend a Saturday with your favorite child and create a variety of holiday-themed cupcakes and sweet treats without the mess or prep in your kitchen. Learn to festively frost and decorate your cupcakes using a pastry bag. You'll also make chocolate bark that you customize with toppings of your choice. Enjoy these delectable treats yourself or give them to your favorite teacher, neighbor, or friend. Please bring a couple of boxes or large containers to take home your goodies. Register the adult; cost includes one adult and one child.

  • Seats available : Approximately -1 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 247326206
BBQ Bootcamp— 2018-01-17thru 2018-01-17$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Master your grill and learn how to cook BBQ like a pro. Manistee National Golf & Resort Executive Chef Brian Kissel invites you to a night of BBQ extravaganza. Find out how to select meats, fish, and vegetables for grilling, plus get tips on marinating, brines, and dry rubs. Learn how to cook meats to their ideal temperatures, how to get those fall-off-the-bone ribs, and how to make some delicious and easy sides to go with your BBQ. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 9 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175937
Whole Foods Workshop— 2018-01-20thru 2018-01-20$79— Face to FaceView Details

Sat, 9 am-noon, Oleson Center Kitchen Rm. 129. Would you like to get quick, nutritious meals on the table each night? Join Chef Ali, health and cooking coach, to learn the basics of a whole foods lifestyle and a demonstration of some of her favorite recipes including kale salad and magical Dal! Learn how to reduce your dependence on processed foods, find out how to choose seasonal foods, and recognize nutrient-rich foods. Explore ways to navigate the market or produce aisle, stock a healthy pantry, and discover the secrets of batch cooking. Demonstration, discussion, tasting, and take-homes (bring containers)!

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175916
Up North Pasties — 2018-01-22thru 2018-01-22$79— Face to FaceView Details

Mon, 6-8:30 pm, Oleson Center Kitchen Rm. 129. You have eaten these hand-held pies traditionally found in the Upper Peninsula and now you can find out how to make your own! Discover how to make traditional English Cornish Pasties, a yeast-free pastry dough filled with a savory meat mixture. You'll also make a sweet Michigan apple filling. Learn quick and easy short-cut methods to try at home and gain tips on freezing these pies. Enjoy the fruits of your labor in class and bring a container to take home one or two to share with family and friends.

  • Seats available : Approximately 12 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175880
Just for the Halibut: Advanced Seafood Cookery— 2018-01-24thru 2018-01-24$89— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Take your understanding of seafood cookery up a notch. Learn how to sauté, grill, and poach one of the finer fishes in the sea, halibut. Explore the concept and advanced methods of cooking, 'Sous Vide' (cooking under vacuum) at home without buying expensive equipment. Pick up techniques for keeping it from sticking to the pan or grill and how to tell when it is done every time. Discover recipes to appropriately pair halibut with different fruits, vegetables, herbs, and spices. Learn various plating methods to impress your friends with your knowledge of this wonderful fish! Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260173902
Ramen Noodle Bowls at Home — 2018-01-25thru 2018-01-25$79— Face to FaceView Details

Thurs, 6-9 pm, Oleson Center Kitchen Rm. 129. Join Chef Simon Joseph, owner of Gaijin, for an evening where East meets Midwest. Explore the comfort food classic as he guides you to unravel the traditional Ramen bowl influenced by Japanese culture and technique. Learn about noodle history and method, then try your hand at building a bowl. Wheat noodles are the base, but the soul of the bowl is the Tare (the seasoning), and topped off with various garnishes. You won't want to miss this wonderful opportunity. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 9 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175844
Artisan Chocolate Workshop— 2018-01-27thru 2018-01-27$79— Face to FaceView Details

Sat, 1-4 pm, Oleson Center Kitchen Rm. 129. Who doesn't love chocolate? Join chocolatier Anne Boulley for a decadent encounter with the 'aphrodisiac of the gods.' After a demonstration of tempering, you'll jump right into the fun of chocolate design! Decorate your molds with colored cocoa butter and choose your fillings which include caramel, nuts, dried fruit and the best chocolate filling ever: hand-made ganache. Leave with a box of your own custom-designed gourmet chocolate bon bons rivaling those from any chocolate shop you've been to--and you were the chocolatier!

  • Seats available : Approximately 12 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175806
Great Flavors of Spain — 2018-01-30thru 2018-01-30$79— Face to FaceView Details

Tues, 6-9 pm, Oleson Center Kitchen Rm. 129. Spain is a food lover's paradise. Create a menu which highlights delicious seasonal flavors that evoke the country of Spain in every bite. With water bordering much of Spain, seafood is plentiful. Prepare seared shrimp with an amped up butter flavored with chorizo. You'll roast Jamon Iberico, Spain's legendary answer to Italian prosciutto, and serve it alongside a nutty and pungent romesco sauce. Smoked paprika scented bread crumbs flavor a colorful spinach dish. Top the evening off with the creation of a Rioja Vino cake. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 11 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175793
DIY Probiotics: Supporting Gut Health— 2018-01-31thru 2018-01-31$59— Face to FaceView Details

Wed, 1-3:30 pm, Oleson Center Kitchen Rm. 129. Current research suggests that the health of our gut affects the health of our entire body. In this demonstration class, learn cutting edge information about how to support beneficial gut bacteria through your diet and lifestyle choices. Discover the benefits of fermented foods and learn easy techniques using dairy kefir culture to make both milk and coconut culture, probiotic hummus, probiotic applesauce and more. Sample a variety of foods made with kefir including Chia Pudding, Kefir Cheese, and Orange Creamsicle Smoothie. Bring a jar with a lid to take home a culture to make kefir at home.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175256
Festival of Foods— 2018-02-03thru 2018-02-03$99— Face to FaceView Details

Sat, 10 am-3 pm, Hagerty Center (715 E Front St., TC). Enjoy a delightful Saturday of demonstrations and food discovery. Hagerty Center, overlooking Grand Traverse Bay, is the place to be where area chefs and specialty food businesses dish up a whole lot of deliciousness! Each hour highlights four workshops--you select 4 of the 16 options to suit your interests. See a partial list of presenters and topics at www.nmc.edu/festival-of-foods. Of course, there will be tastings throughout! Register now and receive a flyer with complete workshop choices mid-January. Workshop descriptions will also be available then at www.nmc.edu/ees. Register early for this sellout event and get your first choices of workshop selections.

  • Seats available : Approximately 117 . This will be confirmed at checkout.
  • Location : Great Lakes  —  Maps
  • Course ID = 260175195
French Baking Favorites— 2018-02-06thru 2018-02-06$79— Face to FaceView Details

Tues, 6-9 pm, Oleson Center Kitchen Rm. 129. If you love French desserts, but think you could never make them at home, let Chef Cheryl Janz change your mind. She'll walk you through a step-by-step technique for perfectly whipping egg whites and baking a melt-in-your-mouth Grand Marnier Soufflé with Crème Anglaise. Discover the rustic Pear Tart Tatin that boasts pears cooked in caramel and partnered with a crisp crust of puff pastry. The piece de resistance is a traditional Dark Chocolate Madeleine. All just in time for your sweet Valentine! Bring take-home containers for anything you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175130
Mardi Gras Party — 2018-02-07thru 2018-02-07$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Chef Brian loves a party! The kitchen will be jumping tonight cooking up delicious Cajun and Creole cuisine. Become schooled on the 'holy trinity' of flavors and spices that make New Orleans famous. Learn how to make a dark roux for gumbo, get techniques for a rich crawfish etoufee, discover the secret to bouillabaisse, and the how-to for blackened catfish. The grand finale is bananas foster bread pudding with home-made bourbon caramel sauce and sweet potato pie. 'Laissez les bons temps rouler' (let the good times roll)! Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 13 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175109
Dinner with A Gentleman in Moscow — 2018-02-08thru 2018-02-08$89— Face to FaceView Details

Thurs, 6-9 pm, Oleson Center Kitchen Rm. 129. The Count, in the New York Times best-seller, 'A Gentleman in Moscow,' savored delicious stews served to him during his many years of house arrest in the Metropol Hotel. Prepare some of those he enjoyed, such as Osso Bucco, Latvian Stew and a classic Bouillabaisse. Then impress your book-loving friends and family when you prepare them at home. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175091
Valentine Cookie Decorating with Kids (Adult and Child age 9+)— 2018-02-09thru 2018-02-09$69— Face to FaceView Details

Fri, 5:30-8 pm, Oleson Center Kitchen Rm. 129. Celebrate the season of love with a decorating party! Spend time with your favorite little sweetheart and learn how to create beautiful, professional looking cookies using royal icing. Have fun making edible delights in whimsical designs including traditional hearts and fun punny Valentines. Discover piping and flooding techniques using tinted royal icing, colored sugars, and other decorative items. You'll also learn how to add lace details. Cookies, take-home container and all other materials are provided. Register the adult only; cost includes one adult and one child.

  • Seats available : Approximately 2 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175045
Sweet and Savory Scones— 2018-02-10thru 2018-02-10$69— Face to FaceView Details

Sat, 9:30 am-noon, Oleson Center Kitchen Rm. 129. Spend a Saturday morning with Chef Harlan 'Pete' Peterson, baking scrumptious scones. Pour a cup of joe and nibble on a warm scone while you watch Pete demonstrate the technique. Then take the mystery out of making a good tender scone, with a lightly crisp outer layer, by using your own hands and his favorite adaptable recipe. Work in teams to make the recipe your own by using caramelized pecans, lemon curd, local maple syrup, or savory bacon and cheese. Bring containers to take home any warm scones you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260175021
Eggplant Goes Global — 2018-02-12thru 2018-02-12$79— Face to FaceView Details

Mon, 6-9 pm, Oleson Center Kitchen Rm. 129. Shiny, purple eggplant is the perfect base for meatless dishes or a welcomed addition to burger, seafood and pasta. Learn to prepare farm market fresh eggplant. Create dishes incorporating roasting, baking and sautéing. Recipes from around the world include a smokey Baba Ganoush dip, a spicy aromatic vegetable Indian Brinjal stir-fry and from Greece, traditional Moussaka, a baked eggplant main course with ground beef or vegetarian alternative, topped with a fragrant nutmeg béchamel sauce. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174987
Duck 101— 2018-02-13thru 2018-02-13$79— Face to FaceView Details

Tues, 6-9 pm, Oleson Center Kitchen Rm. 129. Gain confidence in preparing duck in your own kitchen and dispel adjectives including fatty, gamey and tough. Adam Raupp, Chef de Cuisine at Mission Table/Jolly Pumpkin, will demonstrate the basic butchery of poultry and how to make use of all components in a variety of ways. Then get hands-on preparing dishes from the same bird including seared duck breast, confit thigh, pâté and basic stock. Pick up new techniques and discover an appreciation for this menu item. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 12 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174954
Steakhouse Favorites — 2018-02-15thru 2018-02-15$79— Face to FaceView Details

Thurs, 6-9 pm, Oleson Center Kitchen Rm. 129. Steak is a favorite in many households. It's not only mouth-watering but impressive to serve. Discover a great starter with a succulent crab cake recipe that holds together nicely and is topped with a fresh garlic aioli. Learn how to grill your steak to perfection and amp up the flavor with shiitakes and a Gorgonzola butter. Give the time-tested creamed spinach a flavor boost with the addition of shallots and bacon. To finish this great meal, whip up an ultra-smooth chocolate truffle tart. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174904
DIY Probiotics: Artisan Sauerkraut and Gingered Carrot— 2018-02-16thru 2018-02-16$59— Face to FaceView Details

Fri, 1-3:30 pm, Oleson Center Kitchen Rm. 129. Create your own probiotics through a safe and simple fermentation process. Learn how to turn vegetables into flavorful superfoods that contain highly absorbable nutrients and beneficial bacteria that enhance your digestion and immunity. You will create your own sauerkraut blend by choosing from a variety of vegetables and seasonings suited to your own taste. You will also learn the vegetable brining technique and make a jar of Gingered Garlic Carrots.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174858
Great Soups and Sauces— 2018-02-21thru 2018-02-21$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Explore the world of from-scratch soups and sauces. Using locally available products, learn to create versatile homemade stocks. Discover the five grand sauces of French cuisine and their derivatives. With what you learn about stocks and sauces, you'll be ready to create wonderful soups with seasonal flair. Of course, the best part is the sampling finale. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 12 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174844
Artisan Bacon— 2018-02-22thru 2018-02-22$89— Face to FaceView Details

Thurs, 6-9 pm, Oleson Center Kitchen Rm. 129. Who doesn't love bacon? Learn how to make your own artisan bacon using apple, cherry, or hickory wood at a fraction of the cost of purchasing it from the store. Participate in the entire process including what equipment you need to brine, how to smoke, and of course, the taste test! Be the talk of the neighborhood when your foodie friends and family sample your succulent bacon. Take home everything you need to smoke two lbs. of bacon on your own grill including brining bucket, brining ingredients, bacon, smoking pellets and confidence.

  • Seats available : Approximately 15 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174792
A Night in Paris— 2018-02-27thru 2018-02-27$79— Face to FaceView Details

Tues, 6-9 pm, Oleson Center Kitchen Rm. 129. Immerse yourself in an evening of French cuisine. Let Chef Cheryl Janz take the mystery out of what can be an intimidating fare. Become skilled at the essential French techniques for everything from perfectly cooking Steak au Poivre and braising Leeks with Tarragon-Mustard Vinaigrette to creating an incredible cream sauce. Learn how to prepare the quintessential French potato dish of Roasted Potatoes with Espalatte and Thyme. Practice the simple steps for creating a classic Chocolate Raspberry Clafoutis. Bring take-home containers for anything you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174778
Artisan Pizza — 2018-02-28thru 2018-02-28$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Discover the secrets of selecting and assembling artisan pizza without the traditional sauce. Learn the art of making and stretching your own pizza dough from scratch. Caramelize onions, review a variety of cheese and understand how different toppings complement each other. Combine colorful vegetables, fresh herbs, delicious cheeses and meats to make unusual pizza combinations such as a Tomato, Basil, and Corn Pizza, a Blue Cheese, Walnut, and Pear Pizza, a Smoked Salmon Rolled Pizza and even a sweet dessert pizza. Bring take home containers for anything you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174758
Gnocchi -- the Pudgy Pasta— 2018-03-06thru 2018-03-06$79— Face to FaceView Details

Tues, 6-9 pm, Oleson Center Kitchen Rm. 129. Who can resist fresh, handmade gnocchi? Discover new dinner recipes featuring this versatile bite accompanied by scrumptious sauces. Chef de Cuisine of Mission Table/Jolly Pumpkin, Adam Raupp will demonstrate different methods for making potato, flour and sweet potato gnocchi. Find out how to properly roll and cook these classic dumplings. Create delicious simple recipes built around this adaptable starch that are sure to satisfy. Bring an appetite and a container for any creations you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174676
Irish Pub Night — 2018-03-07thru 2018-03-07$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Looking to do something different for St. Patrick's Day this year? How about hosting a dinner focused on ALES! Spend an entertaining evening with Chef Brian Kissel, learning how to incorporate ales into your cuisine. Recipes include Gaelic Chicken, sautéed chicken breast with Jameson Irish whiskey peppercorn sauce; Cheddar and Bacon Potato Waffles; Irish Flatbread Pizza topped with shaved corn beef and Swiss cheese, drizzled with a homemade dressing and Chocolate Stout Cake. Pick up great tips from the pro and get new recipes. Bring take-home containers for any creations you don't sample in class.

  • Seats available : Approximately 10 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174654
Southern Cooking with a Twist— 2018-03-08thru 2018-03-08$79— Face to FaceView Details

Thurs, 6-9 pm, Oleson Center Kitchen Rm. 129. Create the familiar down home flavors of southern cuisine with delicious new twists. Create light and airy profiteroles, dough that is first cooked and then baked, filled with a shrimp remoulade. Smoked ham encases our fresh trout finished with a pecan brown butter. Learn how to roast green beans to bring out their sweet flavor and top them with a bacon marmalade and pan crisped shallot slices. Put a delightful spin on banana pudding, using a little southern bourbon and top it with maple cream. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174502
Fancy Fillings for Pies and More— 2018-03-12thru 2018-03-12$79— Face to FaceView Details

Mon, 6-9 pm, Oleson Center Kitchen Rm. 129. Sweeten up your day as you learn how to create delicious desserts from cooked fillings. Explore a variety of citrus fruits to make wonderfully tart curd. Discover the secrets to a light and fluffy mocha mousse made with cooked cream. Smooth and creamy custard is key for a mouth-watering Crème Brulee. See how these versatile cooked fillings can be used for tartlets, parfaits, napoleons, pies, crème puffs and more or simply enjoyed as a stand-alone party in your mouth. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174480
Cast-Iron Cookery— 2018-03-14thru 2018-03-14$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Cast-iron skillets are making their way into every kitchen. Discover how to season, care for and cook with this heavy duty and versatile kitchenware. Learn how to whip up a satisfying 30-minute supper, savory sides, or a crowd-pleasing dessert in a snap. Recipes include 'crunchy-crust' pizza, pan seared beef shoulder tender, blackened chicken, skillet s'mores and more. Once you taste the amazing flavor that comes from cooking in a cast-iron skillet, you may never go back to non-stick again. Bring containers to take home anything you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174390
Savory Tarts Strudels and Flans— 2018-03-20thru 2018-03-20$79— Face to FaceView Details

Tues, 6-9 pm, Oleson Center Kitchen Rm. 129. Let Chef Janene Silverman, co-owner of Raduno, channel your inner Italian as you create a variety of savory antipasti. These simple and healthy pastries are delicious as starters or a light and satisfying winter dinner. Prepare the different delicate and flakey pastries using a variety of fillings from meats and cheeses to seasonal vegetables, from a spinach flan with cream sauce to a Torta Pasqualina (Easter Tart). End the evening tasting the fruits of your labor! Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 11 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174266
Butcher's Choice— 2018-03-21thru 2018-03-21$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Roast? Shoulder? Loin? Flank? Do these terms confuse you? Join Chef Brian Kissel for an evening of Meat 101. Explore different cuts of meat and learn to creatively prepare them in recipes to include Braised Short ribs with caramelized onion gravy, marinated beef Chuck tender, citrus and cilantro Arizona broil (beef flank steak) and cardamom and coffee crusted pork tenderloin. Discover tips to grilling the perfect steak, what to look for in meats, how to buy the right cut and more. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 11 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174252
Bistro Seafood Supper — 2018-03-27thru 2018-03-27$79— Face to FaceView Details

Tues, 6-9 pm, Oleson Center Kitchen Rm. 129. Learn methods and techniques to make an unpretentious, uncomplicated, and casual Bistro dinner. The menu begins with a luscious Lemon Caper Aioli for dipping delicious crab cakes. Then, create a smooth Orange Champagne sauce to accompany seared salmon, served alongside truffle infused mashed potatoes. Find out how to cook brussels sprouts while keeping the crunch. End the evening with a sweet baked Apple Tarte Tatin. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174206
Italian Bistro Fare — 2018-04-04thru 2018-04-04$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Step into an old world bistro and discover Italian cooking the way it was meant to be. Learn classic techniques with a contemporary approach that can easily be applied in your home without hours of work. Explore the concept of bistro cooking and cuisine while you create delicious recipes to warm your spirit. Recipes include: Sicilian Broil, Chicken Conquistador, savory Chicken Saltimbocca, and an apple caramel tart. Savor the flavors of this simple, yet timeless cuisine. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174179
Secrets of Spanish Paella— 2018-04-05thru 2018-04-05$79— Face to FaceView Details

Thurs, 6-9 pm, Oleson Center Kitchen Rm. 129. Nourishing, vibrant, and without pretension, paella has held a place of honor in Spanish homes for centuries. Bring it to your home as you discover three tasty variations of Spain's quintessential dish featuring delicious flavors and its signature saffron hue: Seafood Paella, Paella with chicken, chorizo and asparagus, and a Vegetarian Paella with artichokes, Spanish olives, and tomatoes. Learn how to prepare the sofrito (flavor base) for paella and the secrets for perfectly cooked rice. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174153
Chicken Cookery— 2018-04-11thru 2018-04-11$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Chicken is inexpensive, versatile, quick to prepare and high in protein--all good reasons why it winds up on the dinner table more often than any other meat. Whichever cut of chicken you prefer, get tips and tricks for buying, cutting and whipping up delicious chicken dishes from a simple warm Chicken and Couscous Salad to fancier cuisines including Cider Braised Chicken with Brussels Sprouts and Apples, Chicken and Shrimp Paella, Chicken Breast with Chili Rub and Mango Salsa, and more. Infuse new life into a weeknight staple! Bring take-home containers for anything you don't sample in class.

  • Seats available : Approximately 15 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174101
Viva Italiano! — 2018-04-12thru 2018-04-12$79— Face to FaceView Details

Thurs, 6-9 pm, Oleson Center Kitchen Rm. 129. Learn through hands-on practice and recipe demos the benefits of adding more raw foods to your diet, and how easy that can be. Almost everyone loves Italian food, but traditional dishes are heavy in wheat and cheese that can leave you feeling stuffed and lethargic. With simple substitutions you can enjoy this classic cuisine and feel satisfied and energetic. Prepare and sample inspired dishes that will thrill your taste buds including an appetizer, salad, entree, and dessert. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174087
Sushi Rolls— 2018-04-14thru 2018-04-14$79— Face to FaceView Details

Sat, 11 am-2 pm, Oleson Center Kitchen Rm. 129. 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. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174065
Pad Thai and More— 2018-04-16thru 2018-04-16$79— Face to FaceView Details

Mon, 6-9 pm, Oleson Center Kitchen Rm. 129. Continue the culinary tour of Thailand with Australian Chef Kylie Simpson. Kylie traveled to northern Thailand to study the regional and local cuisine for six weeks, and stayed six months. Explore the exotic tastes and flavors as you create recipes that include Tom Yum Soup and Pad Thai. Discover the basics of Thai Curry and creative ways to adapt it. Finish the evening with Thai banana and chocolate wontons. Savor the flavors of Thailand while she shares her delightful stories. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174019
Fish and Seafood Butchery — 2018-04-18thru 2018-04-18$95— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. With the high price of cut, ready-to-buy seafood, learn the basics of fish and seafood butchery and get excited about cooking seafood. Experience the professional way to cut salmon, filet and debone a fish, clean shrimp, and open clams and oysters. Learn to sharpen and keep your tools as precise as possible. Prepare Linguine Fruit de Mer. Bring take containers and a cooler for anything you don't sample in class and possible leftover raw seafood.

  • Seats available : Approximately 14 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260174006
Cooking with Fresh Herbs— 2018-05-09thru 2018-05-09$79— Face to FaceView Details

Wed, 6-9 pm, Oleson Center Kitchen Rm. 129. Thyme, sage, tarragon, cilantro, chervil, and mint! These fresh herbs and others are appreciated for their complex flavor and the refreshing boost they give foods. End your cooking doldrums and watch a simple green salad spring to life with the addition of fresh herbs. Rejuvenate a basic chicken salad with a blend of herbs. Herb Provolone Scones with an herb infused butter transform an ordinary meal into something extraordinary. Rosemary cookies show how a natural sweet taste is heightened when mixed with herbs. Also included: tips on growing and freezing herbs, when to cut, and how to store fresh herbs. Bring containers to take home any creations you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260173935
Amazing Asparagus— 2018-05-10thru 2018-05-10$79— Face to FaceView Details

Thurs, 6-9 pm, Oleson Center Kitchen Rm. 129. Michigan is the second largest producer of asparagus. In this culinary journey, you'll explore some of the many ways to enjoy this local vegetable. Learn how to make a rich and creamy asparagus soup, herb frittata with asparagus and goat cheese, handmade pizza with roasted asparagus and ricotta cheese, and more. Bring take-home containers for anything you don't sample in class.

  • Seats available : Approximately 16 . This will be confirmed at checkout.
  • Location : Main campus  —  Maps
  • Course ID = 260173865
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