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The Culinary Studio is Metro-Detroit's first shared-use kitchen. Located in Southfield, our fully equipped kitchens are available at an hourly rate to food entrepreneurs and special cooking events. info@myculinarystudio.com

Tuesday, October 25, 2011

Hands-On & Demonstration Classes Are Just Around The Corner!

You asked for it, so here you go! 

The Culinary Studio has an AMAZING line up of classes for November and December 2011! 

Browse the classes, read the descriptions, choose the classes that fit your schedule and lifestyle, and call us to sign up!

Hands-On Classes
In hands-on classes, you participate in each step of the cooking so you can recreate the experience at home.  Our professional chef-instructor will discuss the ins and outs of each recipe, give you valuable tips and coach you as you work in groups to prepare the dishes.  At the end of the class, you will sit down to feast upon the fruits of your labor.

Demonstration Classes
Demonstration classes are an intimate, interactive look at cooking.  Each class features an entertaining and informative lesson by one of our professional chef-instructors with generous tastings of every dish prepared in class.

NOVEMBER CLASSES:

Fall Baking with Apples - $69 per person
Hands-On, November 5th
Apples are one of autumn’s most versatile fruits.  In this class, you will prepare some easy, yet delicious fall apple desserts and quick breads.  Students will learn how to prepare the following: Harvest Apple Crisp, Spiced Apple Strudel and Apple Walnut Quick Bread.  You will also learn how to make fresh Vanilla Whipped Cream which is a complement to each recipe.

Cooking with Spirit - $69 per person
Hands-On, Thursday, November 10th
Wines and spirits can add a whole new dimension and some surprising flavors to your cooking.  Unleash the power of your liquor cabinet with these savory dishes.  Shrimp w/Garlic & Cognac; Mixed Green Salad w/Champagne Vinaigrette; Pork Tenderloin w/Red Wine Mustard Sauce & Couscous; Banana Bread Pudding w/Rum Sauce

Fall Harvest Dinner – Chef’s Table -$150 per couple
Friday, November 11th
Forget the Friday night restaurant reservations, join us for an interactive dining experience - we do the cooking right in front of you and you get to relax and watch our chef prepare a wonderful meal that you will not forget.  Seating is limited to 12, so invite friends, family or make it a company food experience.  Curried Butternut Squash Bisque, Roasted Chicken with Apple Sausage Stuffing, Mixed Greens w/dried cranberries, Bleu Cheese and Walnuts, and Pumpkin Mousse
2 glasses of wine per person – must be 21 years of age and appropriate identification must be shown.

Fall Bistro Brunch – Chef’s Table - $125 per couple
Sunday, November 20th
Don’t like waiting in line for brunch?  Learn something new and eat all you can while expanding your brunch making knowledge. Bring your significant other or a friend and experience our brunch up close and personal.  Caramelized Apple and Brie Bruschetta, Mesculin Salad with Poached Pear and Bleu Cheese with a sherry walnut vinaigrette, Grand Marnier French Toast with toasted Hazelnuts and served with Michigan maple syrup and fresh fruit, Parma Prosciutto Quiche Lorraine, a delicate pie crust filled with baked egg custard, Prosciutto de Parma, asparagus, scallions, and gruyere cheese. 2 Mimosa Cocktails per person – must be 21 years of age and appropriate identification must be shown.


Thanksgiving Crash Course - $75 per person
Demonstration, Saturday, November 12th
Our demonstration Thanksgiving Crash Course gives you the tools to tackle the biggest dinner of the year. Watch our chef prepare the meal in real-time, offering time-saving tips and shopping know-how along the way. You will leave prepared with well-tested recipes, shopping lists, and a clear timeline to get all your cooking done!  Roast Turkey with Sage Stuffing; Thanksgiving Dinner Salad; Mashed Potatoes and Gravy; Cranberry Sauce; Glazed Root Vegetables; Brussels sprouts with Maple Mustard Glaze; Homemade Buttery Dinner Rolls; Pumpkin Pie. Generous tastings of every dish provided.

Turkey Day Food and Wine Pairing - $69
Demonstration, November 17th
You’ve got the turkey and all the fixings – but what about the wine?  There’s so much to plan for your perfect Thanksgiving Day table; let us help make things easier with some tasty tips and wine pairings that are sure to please everyone’s palate!  Butternut Squash & Roasted Corn Bisque (Pinot Gris), Roasted Chicken w/Cranberry Chutney & Puree of Sweet Potato (Pinot Noir), and Pumpkin Mousse (Michigan Vanilla Cinnamon Honey Mead).  Generous tastings of every dish provided. Generous tastings of every dish provided.

Thanksgiving Vegetarian Style - $65
Hands-On, November 8th and 12th
These vegetarian delights will be the star of the show at your Thanksgiving.  Endive and Watercress Salad with Apples, Walnuts and Blue Cheese; Roasted Acorn Squash Stuffed with Sage and Cranberry Quinoa; Sweet Corn and Gouda Bread Pudding with Shiitake Mushroom Gravy; Apple and Pear Crisp.

Holiday Appetizers - $65
Hands-On, November 3rd and 18th
Kick off the holiday season by learning some easy and interesting appetizers for festive entertaining.  Wild Mushroom, Bacon and Parmesan Cheese Tartlets; Spinach and Artichoke Dip with Pita Chips; Mini Potato Pancakes with Smoked Salmon, Crème Fraîche and Dill; Brie, Prosciutto and Apple Quesadillas.

Thanksgiving Desserts - $65
Hands-On, November 4th, 15th and 19th
An amazing dessert can make the meal awesome!  Experience Thanksgiving dessert recipes that you will enjoy all season long.  Classic Pumpkin Pie, Apple-Spice Cake with Maple Glaze and Cranberry-Orange Bread Pudding.


Kid’s Cooking Classes -7 to 11 years old
In these classes, kids 7 to 11 will learn fundamental kitchen skills such as measuring, mixing, following recipes, working safely and cleaning the kitchen.

Apples Galore! - $25
November 6th
Waldorf Salad and Apple Dumplings

Souper Lunch - $25
November 13th
Tomato Soup and Mini Grilled Pimento Cheese Sandwiches

Holiday Cookies - $25
November 25th, 26th and 27th
Frosted Holiday Cutouts

Teens’ Cooking Classes – 12 to 16 years old
In these classes, young teens will focus on specific skills and experiment with simple, yet sophisticated menus that they will enjoy recreating at home.  They will learn basic knife skills, and be introduced to cooking and baking techniques, menu planning and organizing prep work (mise en place).

Apple Desserts - $30 per person
November 6th
Apple Turnovers with Caramel Sauce and Spiced Apple Crisp a la Mode.

Finger Foods - $30
November 13th
French Cheese Puffs, Artichoke Spinach Dip and Cream Cheese Wontons

Teens’ Holiday Cookies - $30
November 25th, 26th and 27th
Gingerbread People and Thumbprint Cookies

DECEMBER CLASSES:

Appealing Hors d' Oeuvres - $69
Hands-On, December 9th and 12th
Kick off the holiday season by learning some easy and interesting appetizers for festive entertaining.  Wild Mushroom, Bacon and Parmesan Cheese Tartlets; Spinach and Artichoke Dip with Pita Chips, Mini Pancakes with Smoked Salmon, Crème Fraiche and Dill; Brie, Prosciutto and Apple Quesadillas.



Gifts from the Kitchen - $69
Hands-On, December 1st, 3rd, 13th and 17th
Nothing says you care like a handmade gift from your heart! This class will give you the know-how to share homemade gifts that are all packaged in a jar! You will take one of each gift home with recipes. Bailey’s Irish Cream Balls Mix, Pumpkin Cranberry Bread Mix, Hot Cocoa Mix, and Gingered Spice Bundles.

New Year’s Tapas- $69
Hands-On, December 6th and 16th
In this class you will see how easy it is to prepare a tasty assortment of these Mediterranean bites for your New Year’s Eve celebration.  Toasted Pita with Mint, Cucumber and Tomato Salad, Baked Omelet with Zucchini, Leeks, Feta and Herbs, Meatballs in Garlic Tomato Sauce and Sweet Potato Turnovers.

Christmas Brunch Know How - $69
Demonstration, December 4th and 10th
Planning a Christmas Brunch?  Let our professional chef show you how to prepare a simple, yet delicious Christmas Brunch that will impress your family and friends.  Baby Spinach Salad with Fresh Fruit and Poppy seed Dressing, Bruschetta of cinnamon raisin bread topped with whipped Cream Cheese and Spiced Plums, Mini Sausage and Herb Frittatas, Pumpkin and Ginger Waffles with Warm Maple Syrup and Vanilla Whipped Cream and Cranberry Mimosas.
Recipes and generous tastings of every dish provided.




Christmas Day Food and Wine Pairing - $69
Demonstration, December 2nd and 15th
Students will learn how to cook a delicious dinner paired with our Chef’s Wine Picks that complement each aspect of your dinner.  Wilted Baby Spinach Salad with Warm Feta Dressing (Sauvignon Blanc), Apricot and Cloves Glazed Pork Tenderloin, Baby Winter Squash with Orange and Cranberry
Dressing, Sautéed Haricot Verts with Shallots and Walnut Brown Butter (Pinot Noir), and Warm Harvest Pear Crisp with Candied Ginger and Cinnamon Ice Cream (Moscato d’ Asti). Recipes and generous tastings of every dish provided.


Kid’s Cooking Classes -7 to 11 years old
In these classes, kids 7 to 11 will learn fundamental kitchen skills such as measuring, mixing, following recipes, working safely and cleaning the kitchen.

Holiday Cookies - $25
December 11th and 18th
Frosted Holiday Cutouts

3-Day Mini Cooking Camp - $120
December 27th, 28th and 29th
Hands-on cooking and lots of eating!
Day One: Pizza Party! Individual Pizzas, Cheese-Stuffed Bread Sticks with Tomato Dipping Sauce, Cookie Pizza with Fruit 'n' Cream Topping.
Day Two: Chicken Soup with Homemade Noodles; Cheesy Biscuits; Apple, Peanut Butter and Pumpkin Seed Stacks.
Day Three: Coconut Snowballs; Popcorn Ball Snowmen.

Teens’ Cooking Classes – 12 to 16 years old
In these classes, young teens will focus on specific skills and experiment with simple, yet sophisticated menus that they will enjoy recreating at home.  They will learn basic knife skills, and be introduced to cooking and baking techniques, menu planning and organizing prep work (mise en place).

Holiday Cookies - $30
December 11th and 18th
Gingerbread People, Thumbprint Cookies.

3-Day Mini Cooking Camp - $150
December 27th, 28th and 29th
Day One: Brie en Crote with Fruit Preserves; Potato Leek Soup; Quiche Lorraine with Mixed Green Salad.
Day Two: Chicken Marsala; Butternut Squash Risotto; Honey-Roasted Pears with Gelato and Toasted Hazelnuts.
Day Three: Peanut Brittle; Crème de Menthe Bars; Chocolate Truffles.


The Culinary Studio | 248.353.2500
Applegate Shopping Center | 29673 Northwestern Highway | Southfield, MI 48034