Just Foodies

Ann Arbor Cooking Classes

Zingerman's is an Ann Arbor Institution. They make my favorite Chocolate Cherry Bread!  It is hard to beat this bread as a special Michigan treat, especially served toasted with cherry preserves. So I was thrilled to find Zingermans' has cooking classes. 

I signed up for Mambo Italiano class.  It's a full day of hands on bread making training and you take home some classic Italian Breads. It will be fun to try a wood fired oven.

At BAKE! there are a variety of classes at varying intensity levels. Some classes last several hours or you can opt for a full weekend or week of training. 

Southern Exposure Herb Farm - Cooking Classes & Foodie Fun

Spring has finally reached lower Michigan.  I celebrated by attending two great foodie experiences at Southern Exposure Herb Farm. This unique foodie destination is located in the countryside between Battle Creek and Marshall Michigan. It is well worth the drive, plan to arrive a little early so you can tour the grounds and enjoy their flowers.  Southern Exposure holds both workshops and specialty dinners. The workshops are either focused on gardening  or food and usually include a meal. They also have foodie tours such as a recent adventure to North Chicago for a Food Tasting & Cultural Tour.

Workshop

Do You Dream of Chocolate was a fun night focused on CHOCOLATE. Chocolate lovers could  indulge in their favorite food and learn a bit too. As we gathered at the table for dinner, we worked on a Chocolate quiz.  The quiz was interesting and full of fun facts about chocolate including the average  annual chocolate consumption of chocolate in the US (11 lbs) and what country is the largest producer of Cocoa beans (Ivory Coast - West Africa).  After a delightful dinner and decadent chocolate dessert, we traveled to different locations on the farm to extend our chocolate knowledge and tastings.  Recipes and techniques were demonstrated and shared.   

Specialty Dining

Our next experience was a relaxed and exquisite dinner event called An Evening with Mozart. On this brilliant spring evening Southern Exposure Herb Farm was decorated for Spring. A dogwood tree in full bloom greeted us and the garden beds were groomed for spring. A high degree of attention was paid to every detail, as displayed in the beautiful table arrangement.

The menu was based on Mozart's favorite foods:

• Chef Elsie’s Shrimp and Corn Chowder
• Colorful Spring Salad of Cucumber and Feta with Herb Buttermilk Dressing
• Baked Salmon Fillet with Fresh Pineapple and Ginger Chutney
• Oven Roasted Herb Potatoes
• Roasted Spring Vegetables
• Linzertorte with Whipped Cream
• Pinot Noir selected by our Sommelier

Southern Exposure Herb Farm is a delightful experience for Foodies whether you choose to enjoy specialty dining or a hands-on workshop. I hope to join to next Chicago Food Tasting and Cultural Walking Tour!

Read more about Southern Exposure

Food Photography and Food Styling Class - Food Fanatics

Excellent food pictures add depth and color to food blogs. I believe that great pictures also create interest and complete the story. The food styling and photography class that I recently attended in Long Beach California helped me learn new techniques to improve my photography. The class was organized and lead by Food Fanatics; food styling professionals Denise Vivaldo and Cindie Flannigan.  They partnered with food photographer Matt Armendaris of MattBites.com to create a delightful weekend of instruction on how to style food for photography.

On the first day we gathered around the table to learn from the expert food stylists.  Cindie demonstrated several food styling techniques and Denise discussed styling techniques and many stories. While we laughed, we also learned a lot about methods to achieve great looking food in your photographs. I took lots of notes, but I can't wait for their Food Styling Book to come out later this year.  

We studied food pictures and Matt talked about what he liked in different food photographs. I learned a lot about design and creating interest through light.  I also learned that you can put too much into a photograph and it takes away from the message.

Our class was brilliant. There were ten foodies with various backgrounds ranging from chefs, editors and graphic designers.  Our challenge on Sunday was to prepare, style and photograph a dish of our choice.   Matt's studio had more dishes and background choices then you can imagine. It was great fun and also hard work to select the best background to highlight your food.

Everyone carefully styled their food. The class photos are outstanding!

I choose to photograph a salad.  This salad was carefully constructed and lots of thought went into the elements that complete the image and the story. I will also post this image with my salad dressing recipe.

I love how the light highlights the lettuce and creates a fresh from the garden feeling. The background images complete the story.

This weekend class was inspiring and I learned so much. I highly recommend the Culinary Entrepreneurship Class Styling and Photo Techniques for Food Writers and Bloggers to anyone who wants to improve their food photography and food styling.

Juustolepia Cheese

During a recent trip to the University of Wisconsin at Madison, we enjoyed delightful  "Badger Blast" ice cream at the Babcock Hall Dairy Store.  Badger Blast is a chocolate lover's delight that includes premium chocolate ice cream laced with dark chocolate flakes and fudge swirls.  

Babcock Hall has an operational dairy processing pilot plant.  The plant can pasteurize milk and make cheese and ice cream.  While many food science students use the facility to learn food processing techniques.  The Wisconsin Center for Dairy Research also offers short courses. The four-day "World of Cheese Education from Pasture to Plate" short course looks very interesting. The course is designed for culinary professionals and covers all aspects of cheese-making and cheese-handling.

Another trip discovery was a unique cheese called Juustoleipa. This Finnish style cheese that was originally made from reindeer milk, of course, the Wisconsin version is made from pasteurized cow's milk.  The name means bread cheese and the slice of cheese I purchased was about the size of thick slice of bread.  After the cheese has ripened the cheesemaker bakes the cheese.  This step gives the cheese a mottled brown appearance on the surface almost like french toast.  Another interesting thing about this cheese is it squeaks as you eat it. 

This cheese is usually served warm with jam or honey.  I enjoyed the mild flavor and the texture was similar to Halloumi.  I recommend trying this cheese.  I enjoyed enjoyed the cheese dipped in coffee a traditional Scandinavian way to enjoy Juustoleipa.

Ann Arbor MI Cooking Lessons

Washtenaw Community College (WCC) has excellent cooking lessons for recreational cooks.  The new schedule is posted at their Lifelong Learning website. There are a variety of classes scheduled to help expand your cooking talents this winter.

I am excited to see Francesca Gitschlag return with more Italian cooking lessons. Italian cooking classes are held at Whole Foods.   Her cooking classes include: 

• Rustic Italian Cooking: A Taste of Northern Italy
• Rustic Italian Cooking A Taste of Southern Italy
• Rustic Italian Cooking: Hearty Winter Soups
• Rustic Italian Cooking: Every Day Pasta
• Rustic Italian Cooking: Two for Two (Two tested recipes to prepare for two people!)

Other fun courses at WCC this winter include:

• Tofu for Your Health ( Healthy Chinese Cooking)
• Vegan Foods (Cholesterol-Free Living)
• Wines fo MI

Recreational cooking classes are also organized by Ann Arbor Community Education & Recreation.

The Community Education Center holds a variety of cooking classes featuring local food experts. The topics include:

• Italian Cooking Classes by Francesca Giarraffa, owner, La Rustica catering company. Francesca is teaching several classes at Big George's Kitchen.  Classes planned are:Quick and Easy Italian Style, Soups for Lunch and Dinner, Italian Sunday Supper, Italian Cooking City Style and The Flavor of Spring.
  
• Bill Loomis is teaching Soups: simple to Sublime and Roast Chicken Sunday Dinner
  
• Thai Green Curry Class is taught by Christine Nguyen, owner, Holy Basil website.
• Vegetarian Cooking Classes by Sharon Sheldon, owner Sage Chef Cooking School is teaching The Rites of Spring.
• Valentine Cupcakes is taught by Dahlia Weinman of Dahlia’s Cakes
• Fantastic Fish and Heart smarts classes are taught by Jennie Hahn RD CDE
• Jyothi Matthews Abraham is teaching Indian Cooking Classes.  Lessons include: Baingan Bharta with Chapati, Chicken Saag & Gajar Ka Halwa, Idian Vegetarian Meal and Vegetable Pakoras & Meat Cutlet.
• Singapore native Mercy Yang teaches: Bi Bim Bap, Chicken Satay and Taro or Shrimp Chow main & Hot Sour Soup. 
  

The Quarter Bistro & Tavern

Classes include knife skills, Mediterranean Appetizers and Jambalaya.

Ann Arbor Cooks

There are great  holiday cooking classes schedules at Ann Arbor Cooks.   The children and teens class schedule includes: candy making and gingerbread house workshops. Adults can enjoy a cooking lesson about creating "Food Gifts from the Kitchen" or hosting a "Dessert Open House" .

Arbor Arbor has a cooking class for everyone.  I'd love to take all these classes!  Let me know your favorites.

Seattle Cooking Classes

Seattle is a foodie's "Mecca" with a variety of cooking schools and classes.  Also, there are amazing fresh ingredients and lots of fantastic stores with hard to find ingredients.  Here are some of my favorite cooking schools:

Seattle Cooking Schools and Classes

Dish It Up!

Foodies will feel right at home taking cooking classes at Dish it UP in Magnolia Village. The class size is small and students really learn new skills.  Seattle Chefs Wayne Johnson, Jordi Viladas, and Greg Atkinson are just a few of the Seattle chefs teaching at Dish it up! 

Blue Ribbon Cooking & Culinary Center

The Blue Ribbon Cooking and Culinary Center offers instructional intensive training (each student executes every recipe) or cooking party format classes (still hands-on, but more casual the intensive).   Check out the schedule of Monday night classes. Besides the training and recipes attendees enjoy plenty of food and wine. The cooking school is located in the Eastlake Area on Lake Union.  Children's summer cooking class programs are also offered.

Bon Vivant School of Cooking

Bon Vivant Director Louise Hasson provides hands-on and demonstration cooking classes to Seattle and Bellevue residents. A wide range of classes are available. Examples of recent classes include a knife skills workshop, Indian Festival Dinner, or Saveur Cooks Italian Classics.

Cook's World

Cook's World one night classes have been a Seattle favorite for more than 18 years. A variety of guest chefs display cooking techniques. Recent classes examples include:

• Guest Chef Monique Jong teaching " A World of Spices: The Art of Flavoring Food".
• Native Thai Chef Pranee Halvorsen teaching "Thai Cooking Party Foods".
• Guest Chef Imad Abi-Saleh teaching "Party Food Middle-Eastern Style".
• Cheesemaker Mark Solomon teaching "Home Cheesemaking".

Diane's Market Kitchen

For a unique Seattle experience try a class at Diane's Market kitchen. The cooking classes lead by Dianne LaVonne combine a insider's tour of Pike's Market and an informative cooking class. Students report lots of conversation, good food and of course, excellent instruction.   The cooking classes are demonstration style or hands-on at the guest's discretion. Diane's Market Kitchen also offers family cooking classes. Diane's goal is to use her business to give back to community through connecting, cooking and companionship.

The Art Institute of Seattle

Culinary classes at the Art Insititue of Seattle is for serious students wanting professional skills to work in a culinary position. Most programs require 21 months of study.

Thyme to Nourish

Personal chef Rachel Duboff provides custom cooking classes to help people become empowered with food knowledge and its on health.

Korean Cooking Classes in Seoul

At the Institute of Korean Royal Cuisine website there is an incredible guide to Korean Food. The institute's goal is to help preserve traditional Korean dishes.  There are classes in English which are hard to find on the website.  If you are interested contact the Institute by phone or email. The blog "Seoul Eats" also displays the listing of recent korean cooking classes.

If you ever wanted to learn how to make Kimchi this sounds like the best place to learn.  This complete review of the Korean cooking class also highlights the unique cooking program.

If you can't make the trip to Seoul, here are a series of u-tube videos on Korean Cooking Classes.

Additional Cooking Classes in Ann Arbor - Kerrytown Area

I just discovered that Hollander's Kitchen and Home in Ann Arbor's Kerrytown area has cooking classes.  While it looks like the fall cooking classes are over, I look forward to seeing the winter and spring schedule. 

Cooking Classes in Battle Creek MI

There are several recreational cooking classes available in the Lifelong Learning Department at Kellogg Community College's (KCC) Regional Manufacturing & Technology Center. 

Fall 2009 selections include:

• Korean Beef Stir Fry using marinated beef, this dish is also called Bulgogi.  The class is available Oct 28 evening.

• Eat to Live: Anti-Aging Power Foods class is scheduled for the evening of Oct 27. Participants will discuss the science of healthy eating choices. 

Update - 2014 selections inlcude artisan mozerella cheese ball making and From Farm to Face: Sean’s Summer Surprise.

Registration is available on-line or by phone (269) 965 4134. 

Another option for fun craft classes with a unique dining experience in the Battle Creek & Marshall Area are programs at the  Southern Exposure Herb Farm. 

Enjoy!

Read my latest update on Southern Exposure Herb Farm

 

The Cancer Project Nutrition and Cooking Classes

This summer I took several cooking classes with a friend at the Cancer Center in Kalamazoo MI.  These classes are part of a nation wide project to share information about how diet can influence cancer.  While a strict vegan diet (No meat, fish or dairy products) is advocated by the cancer project, there really were lessons about healthy eating for everyone in these classes.

Our Food for Life Nutrition and Cooking Classes for Cancer Prevention and Survival were taught by Jill Ovnik. The series of four classes were well attended.  The audience included a broad range of age groups, people with cancer and people that support people with cancer and folks trying to prevent cancer from touching their family. The recipes provided were fun to make and tasty.   A great cookbook is also available for ~$20.00 and the Cancer Prevention project web site has lots of vegan recipes listed.

Each cooking class consisted of a short video presentation reviewing medical information related to healthy diets.  The video was about 20 minutes long. The cooking demonstration was about 30 minutes longand then it was time to enjoy the delicious food.  

Our instructor, Jill was an effective spokeperson for the effect of diet on your health. Jill shared her background during the class and how she made the change to a vegan diet and lifestyle.   

Jill's Vegan-gal  website has lots of interesting information. Be sure to try Jill's Chick Pea Smash Salad recipe, it is outstanding!