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Culinary Arts: What’s Cookin?
May 1 @ 7:00 pm - 8:00 pm
An event every month that begins at 7:00pm on day First of the month, repeating until May 1, 2018
DATES: Jan. 9, Feb. 6, March, 6, April 3, May 1
The perennial favorite series, “What’s Cooking”, is BACK! The series of cooking demonstrations
are designed to bring out your artistry in the kitchen. Each session includes step-by-step demonstrations in the kitchen and delectable samples in the gallery. Viewers leave with a list of tips and recipes in hand and a smile on their faces. A questions & answers period will follow demonstrations.
These sessions fill up fast so sign up now to ensure your spot!
French Connection – CHEF ANDY CRISPIGNA with a presentation by Darolyn Spannuth
Did you know that Upper Peninsula has a unique and direct connection to Julia Child? Darolyn Spannuth from Delta County Historical Society will tell the story of friendship between two women that helped shape the culinary landscape of America. Avis De Voto grew up in the Upper Peninsula and went on to become Julia Child’s editor and friend. Chef Andy Crispigna will help everyone to connect with their inner French cook by demonstrating to how to make a classic French sauce “Beurre Blanc” with fish or scallops.
Ricotta Pancakes with Ricotta Cream – CHEF ANDY CRISPIGNA
MARCH 6- This date has been cancelled. We apologize for any inconvenience.
Pork Belly Sliders with Maple Glaze – CHEF ANDY CRISPIGNA
Canceled: APRIL 3
Kombucha Tea – Instructor is Cathi Knauf
Kombucha starts out as a sugary tea, which is then fermented with the help of a scoby. “SCOBY” is an acronym for “symbiotic culture of bacteria and yeast.” It’s very close cousins to the mother used to make vinegar. The scoby bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented (but mostly non-alcoholic) beverage that is relatively low in calories and sugar. Kombucha is indisputably full of probiotics and other happy things that our intestines love and that help boost our overall health. In this class you will sample a plain Kombucha tea and a flavored. Learn how to make single batch, continuous and secondary fermentation with flavoring. Take home a starter kit.
Creme Brulee – CHEF ANDY CRISPIGNA
STUDENT FEE: $12 members, $15 non-members