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Sunday |
Monday |
Tuesday |
Wednesday |
Thursday |
Friday |
Saturday |
 1 |
2 |
 12:00 P.M. - $15
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4 |
5
Learning To Cook with Coconut
Coconut Pork Medallions
Coconut
Shrimp
Feijoda-Brazilian Black Beans
 5:30 P.M. - $40
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7 |
8
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9
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10
Tuesday Tastings
Weight Watchers Tuna Muffins
Techniques:
*
Grating
* Sifting
* Chopping
12:00 P.M. - $15 |
11
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12
Cooking Low Carb
Spinach & Cheese Bake
Pan Seared Scallop Salad
Sausage stuffed Portobello/Arugula
5:30 P.M. - $40 |
13
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14
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15
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16
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17
Tuesday Tastings
Baked Herb Polenta Sticks
Techniques:
*
Baking
* Whisking
* Broiling
12:00 P.M. - $15 |
11:00 A.M. - $40 |
19
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20
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22
Baking Summer Berry Pies
Strawberry
Rhubarb
Mixed Berries
1:00 P.M. - $40
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23
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24
Tuesday Tastings
Sugar Free Almond Granola Bars
Techniques:
*
Mixing
* Combining
* Browning
12:00 P.M. - $15 |
25
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5:30 P.M. - $40 |
27
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28
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29
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30
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Sunday |
Monday |
Tuesday |
Wednesday |
Thursday |
Friday |
Saturday |
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 12:00 P.M. - $15 |
2 |
3
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5 |
6
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7
The 5:30 Challenge
Corn Chip Crusted Tilapia
Roast Beef & Boursin Wrap
Brown Rice, Orange & Broccoli Slaw
5:30 P.M. - $40 |
8
Tuesday Tastings
Watching Your Weight:
Zucchini, Tomato & Pasta
Techniques:
* Sautéing
* Boiling
* Whisking
12:00 P.M. - $15 |
9
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10
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11
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13
Baking with Peaches
Cobbler Crisp
Pie
1:00 P.M. - $40 |
14
The Perfect Burger
Chorizo & Olive
Double Decker with Goat Cheese
Pimiento Stuffed
5:30 P.M. - $40 |
15
Tuesday Tastings
Making Your Own Chutneys
* Spicy Sweet Tomato Chutney
* Apple Chutney
12:00 P.M. - $15 |
16
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17
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18
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19
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20
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21
The Ultimate Kabob
Greek Style & Goat Cheese
Asian with Sherry Mayo
Grilled Mozzarella & Herbed Tomatoes
5:30 P.M. - $40
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22
Tuesday Tastings
About Compound Butter
Techniques:
* Stirring
* Chopping
* Mixing
12:00 P.M. - $15
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23
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24
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25
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26
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27
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29
Kids’ Culinary Camp
The Art of Baking
4 Part Series
9:30 a – 1:30 p
Cooked Dough
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30
Kids’ Culinary Camp
The Art of Baking
4 Part Series
9:30 a – 1:30 p
Kneaded Dough
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31
Kids’ Culinary Camp
The Art of Baking
4 Part Series
9:30 a – 1:30 p
Yeast Dough
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Tuesday Tastings: Lemon Rice - June 3rd - 12:00 Noon - Cost: $15
Instructor: Chef Mary
As cooks, we are always looking for new and tasteful ways to prepare side dishes or creatively use left-overs, and do it all in a quick, yet flavorful way. Great to prepare in the cooler months, and a very delicious side dish to grilled meats, lemon rice does just that. Utilizing the fruit of the month, lemon, our techniques for preparing this delicious dish will be slicing, sautéing, and grating.
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Learning to Cook With Coconut - June 5th - 5:30 P.M. - Cost: $40
Instructor: Chef Mary
In this class our students will discover the versatility of coconut. Not just for cupcakes and frosting anymore, coconut pork medallions are without a doubt a sure fire way to kick up an ordinary dinner to an extraordinary one. To accompany the chops, we will prepare a Brazilian side dish made of black beans, mandarin oranges, fresh lime juice and other flavorful ingredients. And, of course, a lesson in cooking with coconut should always include a huge favorite appetizer of coconut shrimp. Looking for something different to cook? This class is designed to teach you just that.
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Tuesday Tastings: Weight Watchers Tuna Muffins - June 10th - 12:00 Noon - Cost: $15
Instructor: Chef Mary
This tasty muffin recipe is a weight watcher favorite. Utilizing the techniques of grating, sifting and chopping, these muffins are a great way to have a healthy and light luncheon. Serve a fresh summer salad along side and your meal is complete.
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Cooking Low Carb - June 12th - 5:30 P.M. - Cost: $40
Instructor: Chef Mary
Learning to keep the flavor but lose the carbs is what our dishes are all about. Here is a versatile class, where students will prepare low carb dishes that serve well as appetizers or a light meal. A light, pan-seared scallop salad puts a new spin on an old classic dish. Low carb and healthy breakfast? You bet! A spinach and cheese bake is a sure fire way to start a Sunday morning. And, lastly, for those mushroom lovers we have a great appetizer of Sausage stuffed large Portobello mushrooms - under 20 carbs and great as a light meal as well.
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Tuesday Tastings: Baked Herb Polenta Stick - June 17th - 12:00 Noon - Cost: $15
Instructor: Chef Mary
Polenta is an ingredient that has many uses, as we will see in this luncheon class. Great to shape, grill, broil, and sauté, Chef Mary will demonstrate the making of polenta sticks – delicious with fresh herbs, parmesan, and lemon. You will want to repeat these at home – on the grill, along with your favorite meat.
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Cooking Tandoori Style - June 18th - 11:00 A.M. - Cost: $40
Instructor: Chef Mary
In India, Tandoori cooking takes place in a tandoor, a wood-fired clay oven. Because a grill can reach the high temperatures of a tandoor, it's easy to achieve similar results at home. The use of yogurt and plenty of spices make these dishes very flavorful meals. Our students will prepare Tandoori Turkey Tenderloin. Raita, chutney, and naan flatbread are traditional side dishes at Indian meals. You'll love learning to make these renditions to make your meal complete.
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Italian Summer Market - June 21st - 11:00 A.M. - Cost: $40
Instructor: Chef Mary
Always wondering what to do with all the fresh summer vegetables? Herbed Antipasto Kabobs are rich with zucchini, rosemary, bell peppers and prosciutto. And when tomatoes are in season, you will be, too, by learning to make Panzanella – great for a summer evening meal. We will finish this class with an awesome white bean and spinach ragout, loaded with bacon, diced tomatoes and fresh spinach. Manaiare!
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Baking Summer Berry Pies - June 22nd - 1:00 P.M. - Cost: $40
Instructor: Chef Mary
Michigan is blessed with abundant fresh fruit, and there is no more tantalizing way to showcase the great varieties than in homemade pies. To begin, Chef Mary will give you all her secrets for developing that perfect flaky crust which is the basis for all great pies. Then, you will create two mouth-watering fillings: strawberry-rhubarb and mixed berry. Trust me – you are going to like rhubarb when we get done with this class. And, as a little extra, Chef Mary will also be showing you how to achieve a beautiful lattice crust, as well as the traditional double crust.
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Kids Classes