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