Come Join Us in December!

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 1^st, 3^rd, 13^th and 17^th

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 6^th and 16^th

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 4^th and 10^th

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 2^nd and 15^th

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 11^th and 18th

Frosted Holiday Cutouts

3-Day Mini Cooking Camp - $120

December 27^th, 28^th and 29^th

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 11^th and 18^th

Gingerbread People, Thumbprint Cookies.

3-Day Mini Cooking Camp - $150

December 27^th, 28^th 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

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 5^th

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 10^th

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 11^th

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 20^th

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 17^th

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 8^th and 12^th

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 3^rd and 18^th

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 4^th, 15^th and 19^th

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 6^th

Waldorf Salad and Apple Dumplings

Souper Lunch - $25

November 13^th

Tomato Soup and Mini Grilled Pimento Cheese Sandwiches

Holiday Cookies - $25

November 25^th, 26^th and 27^th

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 6^th

Apple Turnovers with Caramel Sauce and Spiced Apple Crisp a la Mode.

Finger Foods - $30

November 13^th

French Cheese Puffs, Artichoke Spinach Dip and Cream Cheese Wontons

Teens’ Holiday Cookies - $30

November 25^th, 26^th and 27^th

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 1^st, 3^rd, 13^th and 17^th

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 6^th and 16^th

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 4^th and 10^th

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 2^nd and 15^th

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 11^th and 18th

Frosted Holiday Cutouts

3-Day Mini Cooking Camp - $120

December 27^th, 28^th and 29^th

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 11^th and 18^th

Gingerbread People, Thumbprint Cookies.

3-Day Mini Cooking Camp - $150

December 27^th, 28^th 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
 

The Culinary Studio - A Shared-Use Kitchen!

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Now Is The Time To Start Your Food Business!

It is human nature to dream.  And some of us choose to dream big.  If your dream is to be a successful food entrepreneur, to cater larger than life events or start your own "cuisine to go" service, then The Culinary Studio can actually help!

As we've stressed over and over, start up costs and other fees related to certifications for commercial kitchens can be devastatingly high.  But we've taken care of that for you!

Give us a call and we will sit down and discuss your dreams and the necessary steps to get you there.  We want you to succeed!

The holidays are right around the corner, and so are holiday parties, so now is the time to start making your dreams come true!

The Culinary Studio | 248.353.2500

What's in Season!

Halfway through summer some amazing fruits, vegetables and herbs enter their season for harvest.  Michigan's culinary world is already familiar with what's currently in season, or should be, but at the Culinary Studio we know that not everyone follows seasonal agriculture.

The reason you should is simple:  Foods that are in season are lower in price and far better in flavor!  Plus, in an era where we stress sustainability and we fight to protect the agricultural farmer, purchasing foods that are in season helps to grow Michigan's economy.

Here is a list of tasty foods that are in currently in season across our beautiful state, and should be on your farmer's market shopping list:

Apples (July - October)
Arugula (May - September)
Basil (July - September)
Beets (May - October)
Broccoli (June - October)
Brussels Sprouts (August - November)
Cabbage (June - November)
Cantaloupes (August - September)
Carrots (May - November)
Cauliflower (May - November)
Celery/Celery Root (August - October)
Chard (May - September)
Cilantro (June - September)
Corn (Mid-June - Mid-August)
Cucumbers (Jule - Mid-October)
Eggplant (July - Mid-October)
Garlic (August - November)
Grapes (August -September)
Green Beans (July - September)
Various Greens (May - November)
Green Onions/Scallions (June - September)
Kale (June - November)
Leeks (August - October)
Lettuces (May - October)
Melons (July - September)
Onions (August - October)
Parsley (May - September)
Parsnips (October - November)
Peaches (July - August)
Pears (August - October)
Peas (June - August)
Sweet Peppers (June - September)
Persimmons (October)
Plums (July - August)
Potatoes (July - November)
Pumpkins (September - October)
Radishes (May - October)
Shelling Beans (September - October)
Spinach (May - October)
Summer Squash (July - October)
Winter Squash (August - November)
Tomatoes (July - October)
Turnips (August - November)
Watermelons (August - September)
Zucchini (July - October)

Michigan Raspberries!

The Culinary Studio is all about promoting locally grown produce.  Many Michigan crops are hitting the local Farmer's Markets right now, and Michigan Raspberries are among the beautiful fruits you'll find.

To find a market or perhaps the closest "pick your own" farm nearest you:  Taste the Local Difference

Sometimes called "nutritional powerhouses," raspberries are rich in Vitamin C, fiber, and ellagic acid which studies are showing may be responsible for reducing cancers in many areas within the body.

Here are some suggestions on ways to use your raspberries, compliments of Absolute Michigan:

Try it!

• Raspberries are a cinch to freeze. Spread them out on a tray in the freezer overnight, and then put them in bags.
  
• Bring frozen berries out later when the peaches, apricots, or blueberries are in season and combine them for a great fresh fruit salad. You don't need to defrost the berries. Try tossing this mix with a bit of maple syrup, lime juice, ginger, and nutmeg that you shake together in a small jar to whatever level of tartness or sweetness you desire.
  
• Dense chocolate cake with raspberry sauce between the layers is a to-die-for combination. But it's hot. Who wants to bake? We guarantee your guests will swoon with pleasure at this simple dessert: Melt some dark chocolate chips over low heat in a heavy bottomed sauce pan. Add a bit of half and half, cream, or milk until it's the consistency of a sauce. Drizzle over fresh raspberries in pretty bowls.
  
• Here's a simple raspberry ice from Carla Emery's Old-Fashioned Recipe Book: Pour a half cup of honey over three to four cups of raspberries. Mash with a potato masher until you have it pulped as finely and mixed as well as you can. If you want to, strain it to get the seeds out. Add one cup water and the juice of one lemon. Freeze, stirring occasionally. Serve it before it's frozen solid. If it freezes too hard, let it thaw a bit.
  
• How about a mid-summer cooler from the award-winning, Upper Peninsula-based cookbook Hollyhocks & Radishes, by Bonnie Stewart Mickelson?
  
  Raspberry Shrub
  • 2 cups fresh raspberries
    
  • 2 tablespoons sugar
    
  • 2 cups water
    
  • Cracked ice
    
  • 1 cup light rum or soda water
    
  • 2 teaspoons lime juice
    
  • Mint sprigs and raspberries for optional garnish
    
  • In a saucepan, simmer raspberries, sugar, and water, uncovered, for 20 minutes.
    
  • Pour through a sieve, pressing to squeeze out at least two cups of juice. Cool.
    
  • Place cracked ice in four tall glasses. To each, add a half-cup of raspberry juice, two ounces (or one-quarter cup) rum or soda water and 1/2 teaspoon juice. Stir and garnish.

The Michigan Asparagus Industry

Perhaps you may not know that Michigan ranks high in the nation in agriculture and food production, and in some cases, Michigan leads the nation as producer of certain crops.  Ranked 3rd in the nation for its asparagus production, Michigan farmers harvest nearly 11,000 acres of asparagus per year.

Being one of the most well-balanced vegetables in our produce section, asparagus is very close to being the perfect food.

The Michigan Asparagus Advisory Board provides the following nutritional facts about this often overlooked veggie:

Asparagus is:

• Low in calories, only 20 per 5.3 oz. serving, less than 4 calories per spear.
• Contains no fat or cholesterol.
• Very low in sodium.
• A good source of potassium.⁽¹⁾
• A source of fiber (3 grams per 5.3 oz. serving). ⁽²⁾
• An excellent source of folacin. ⁽³⁾
• A significant source of thiamin. ⁽⁴⁾
• A significant source of vitamin B6. ⁽⁴⁾
• One of the richest sources of rutin, a compound which strengthens capillary walls.
• Contains glutathione (GSH). ⁽⁵⁾ 

This summer, as our Farmer's Markets open, and as you browse all the possibilities and colors displayed before you, remember that beautiful, thin, crisp vegetable that quite often is passed over.  The Culinary Studio challenges you to grab some asparagus for your grill, your oven, your restaurant, your recipes and your dinner table.  To get you started, here is an asparagus recipe that you simple can't pass up!

Roasted Asparagus Compliments of Barefoot Contessa

Ingredients

• 2 pounds fresh asparagus
• Good olive oil
• Kosher salt, plus extra for sprinkling
• Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

BEYOND THE LOGO!

Dear Friend of The Culinary Studio,

In response to so many requests for tours and information relative to leasing space at The Culinary Studio, and just in time for the beginning of the Farmer's Market season, a Spring/Summer Open House has been scheduled for the following dates:

Tuesday, June 7, 2011, 6:00 p.m. - 8:00 p.m

 and

 Saturday, June 18, 2011, Noon - 3:00 p.m.

 29673 Northwestern Highway

Southfield, MI 48034

Donald Snider, Senior Vice President of Urban Economic Development ,Michigan Economic Development Corporation will bring remarks regarding entreprenurial opportunities within Michigan's growing  food industry.

Whether you are an entrepreneur or chef with an interest in cooking, baking, product development or teaching culinary classes, we invite you to attend one of the Open House sessions where any questions that you may have will be addressed.   If you have not done so already, we invite you to visit our website:

The Culinary Studio

Please confirm your plans to attend by forwarding an email to pmmalone@beyondalogo.com so that we may reserve a space for you on the date of your choice.  Please indicate your name, contact phone and company/organizational affiliation where applicable.

Thank you for your interest in The Culinary Studio.

We look forward to welcoming you on June 7th or June 18th at the Spring/Summer Open House!

Sincerely,

 

Pamela Miller Malone

Client Relationship Management Consultant (CRM)

for

The Culinary Studio

Visit Us On Facebook

 

pmmalone@beyondalogo.com

313.867.3112

The Culinary Studio Welcomes Chef Morris & Savor The Flava To Our Kitchens!

The Culinary Studio is honored to have Chef Morris as a client!

Chef Morris has always loved the art of creating different dishes. At the young age of 11, he remembers watching his father cook meals for the family. It was then when he first knew that he had a love for the culinary arts. He said, his father showed him how to make cooking fun and exciting. Fast forward 30 years and thousands of dishes later and you've got... "Savor The Flava"!

Chef Morris has traveled across the United States teaching and training people how to "Savor The Flava"

Currently Chef Morris or Chef "Mo" (as he is often referred) is cooking in the great state of Michigan with his children by his side, sharing the love he has for cooking. He loves passing down all the fun in the kitchen he's had throughout the years.

 Cooking with Flava has been featured on Comcast Impact Television internationally. Chef Morris has written cookbooks to help those who don't have time to Savor but still want the Flava in what they cook at home.

 

We are looking forward to the culinary delights Chef Morris will be creating in our kitchens!

 For more information on how to become a client of The Culinary Studio:  http://myculinarystudio.com/