Kids Cooking Camp ‘Week 1’
Monday, July 6th – Thursday, July 9th, 2026
9 AM – Noon
$325.00
‘COOKING UP SUMMER USA!’
Kids Ages 8-16
Hey Kids it’s summer time – let your cooking adventure begin!
Cooking Techniques & Skills learned in a fun environment:
Beginning Knife Skills I Liquid & Dry Measuring I Following Recipes
Operating Kitchen Equipment I Kitchen Safety & Cleanliness
Harvesting Herbs from our Cook’s Gardens
Monday, July 6th – Thursday, July 9th, 2026
9 AM – Noon
$325 per person, 4 class series
SOURDOUGH PANCAKES
Monday, July 6th
Recipes include: SOURDOUGH PANCAKES – the number one recipe the kids requested to learn when asked at our 2025 camps!, we’ll make our pancake batter with sourdough starter to create light and fluffy pancakes, cook on a griddle until golden, serve topped with your choices of blueberry honey butter and warm Michigan maple syrup; BLUEBERRY HONEY BUTTER – this is a compound butter made with dried blueberries and honey; HOMEMADE BREAKFAST SAUSAGE PATTIES – hand formed breakfast sausage patties made with ground pork and fresh herbs from the Le Chat Gourmet cook’s garden; WAFFLE HASHBROWN POTATOES – shredded par cooked potatoes cooked golden and crispy in a waffle iron!
TEX-MEX ENCHILADAS
Tuesday, July 7th
Recipes include: TEX-MEX CHICKEN & CHEESE ENCHILADAS – oven baked chicken enchiladas made with corn tortillas filled with shredded rotisserie chicken, placed in a baking dish, smothered in enchilada red sauce and Monterey jack cheese; ENCHILADA RED SAUCE – we’ll start with making a roux to thicken our sauce, then whisk in chicken broth, tomato paste and Tex-Mex spices; CARAMEL CUPCAKES – you’ll use a pastry decorating bag to pipe caramel frosting on your fresh baked yellow cupcakes, then garnish with caramel popcorn; DULCE de LECHE CARAMEL FROSTING – buttercream frosting combined with dulce de leche caramel sauce.
CALIFORNIA SUSHI
Wednesday, July 8th
Recipes include: CALIFORNIA SUSHI ROLLS – build your own California sushi roll, nori sheet filled with sushi rice and your choice of crabsticks, avocado slices, wasabi paste and cucumber batons; SUSHI RICE – learn the traditional techniques in making sushi rice, cooked short grain rice drizzled with a homemade rice mirin seasoning, cooled by hand with Asian fans to create the slightly sticky sushi rice with a shiny gloss finish; GHIRARDELLI CHOCOLATE BARS with OATMEAL CRUMBLE – an oatmeal cookie-type crust topped with decadent San Francisco Ghirardelli chocolate filling, then finished with a crispy oatmeal crumble topping.
CHICAGO DEEP DISH PIZZA
Thursday, July 9th
Recipes include: CHICAGO DEEP DISH PIZZA ‘Make Your Own Deep Dish Pizza’ – hand rolled deep dish pizza dough with your choice of toppings (meatballs, Italian cheese, bell peppers, sweet onions, spinach); CHICAGO PIZZA CRUST – a yeast raised, Sicilian bread-type pizza dough; CHICAGO PIZZA SAUCE – a homemade pizza sauce consisting of both tomato sauce and paste, plus oregano; ITALIAN MEATBALLS – hand rolled Italian meatballs made with ground meat, minced garlic cloves, breadcrumbs and shredded parmesan cheese; ITALIAN SUMMER TIRAMISU – layers of ladyfinger cakes, summer strawberry sauce and hand whipped vanilla bean whipped cream.
Out of stock
Kids Cooking Camp ‘Week 2’
Monday, July 13th – Thursday, July 16th, 2026
9 AM – Noon
$325.00
‘COOKING UP SUMMER USA!’
Kids Ages 8-16
Hey Kids it’s summer time – let your cooking adventure begin!
Cooking Techniques & Skills learned in a fun environment:
Beginning Knife Skills I Liquid & Dry Measuring I Following Recipes
Operating Kitchen Equipment I Kitchen Safety & Cleanliness
Harvesting Herbs from our Cook’s Gardens
Monday, July 13th – Thursday, July 16th, 2026
9 AM – Noon
$325 per person, 4 class series
SOURDOUGH PANCAKES
Monday, July 13th
Recipes include: SOURDOUGH PANCAKES – the number one recipe the kids requested to learn when asked at our 2025 camps!, we’ll make our pancake batter with sourdough starter to create light and fluffy pancakes, cook on a griddle until golden, serve topped with your choices of blueberry honey butter and warm Michigan maple syrup; BLUEBERRY HONEY BUTTER – this is a compound butter made with dried blueberries and honey; HOMEMADE BREAKFAST SAUSAGE PATTIES – hand formed breakfast sausage patties made with ground pork and fresh herbs from the Le Chat Gourmet cook’s garden; WAFFLE HASHBROWN POTATOES – shredded par cooked potatoes cooked golden and crispy in a waffle iron!
TEX-MEX ENCHILADAS
Tuesday, July 14th
Recipes include: TEX-MEX CHICKEN & CHEESE ENCHILADAS – oven baked chicken enchiladas made with corn tortillas filled with shredded rotisserie chicken, placed in a baking dish, smothered in enchilada red sauce and Monterey jack cheese; ENCHILADA RED SAUCE – we’ll start with making a roux to thicken our sauce, then whisk in chicken broth, tomato paste and Tex-Mex spices; CARAMEL CUPCAKES – you’ll use a pastry decorating bag to pipe caramel frosting on your fresh baked yellow cupcakes, then garnish with caramel popcorn; DULCE de LECHE CARAMEL FROSTING – buttercream frosting combined with dulce de leche caramel sauce.
CALIFORNIA SUSHI
Wednesday, July 15th
Recipes include: CALIFORNIA SUSHI ROLLS – build your own California sushi roll, nori sheet filled with sushi rice and your choice of crabsticks, avocado slices, wasabi paste and cucumber batons; SUSHI RICE – learn the traditional techniques in making sushi rice, cooked short grain rice drizzled with a homemade rice mirin seasoning, cooled by hand with Asian fans to create the slightly sticky sushi rice with a shiny gloss finish; GHIRARDELLI CHOCOLATE BARS with OATMEAL CRUMBLE – an oatmeal cookie-type crust topped with decadent San Francisco Ghirardelli chocolate filling, then finished with a crispy oatmeal crumble topping.
CHICAGO DEEP DISH PIZZA
Thursday, July 16th
Recipes include: CHICAGO DEEP DISH PIZZA ‘Make Your Own Deep Dish Pizza’ – hand rolled deep dish pizza dough with your choice of toppings (meatballs, Italian cheese, bell peppers, sweet onions, spinach); CHICAGO PIZZA CRUST – a yeast raised, Sicilian bread-type pizza dough; CHICAGO PIZZA SAUCE – a homemade pizza sauce consisting of both tomato sauce and paste, plus oregano; ITALIAN MEATBALLS – hand rolled Italian meatballs made with ground meat, minced garlic cloves, breadcrumbs and shredded parmesan cheese; ITALIAN SUMMER TIRAMISU – layers of ladyfinger cakes, summer strawberry sauce and hand whipped vanilla bean whipped cream.
Out of stock
Kids Cooking Camp ‘Week 3’
Monday, July 20th – Thursday, July 23rd, 2026
9 AM – Noon
$325.00
‘COOKING WORLD TOUR!’
Kids Ages 8-16
Hey Kids it’s summer time – let your cooking adventure begin!
Cooking Techniques & Skills learned in a fun environment:
Beginning Knife Skills I Liquid & Dry Measuring I Following Recipes
Operating Kitchen Equipment I Kitchen Safety & Cleanliness
Learning Culinary Terms I Building Kitchen Confidence & Teamwork
Harvesting Herbs from our Cook’s Gardens
Monday, July 20th – Thursday, July 23rd, 2026
9 AM – Noon
$325 per person, 4 class series
ITALIAN LASAGNA
Monday, July 20th
Recipes include: EXTRA DEEP-DISH LASAGNA – 10 layers of Italian deliciousness!, lasagna pasta sheets layered with slow cooked tomato garlic sauce and Italian three cheese herb filling; TOMATO GARLIC SAUCE – crushed tomatoes, olive oil, garlic, oregano and sweet Italian sausage; ITALIAN THREE CHEESE FILLING – a trio of Italian cheeses, ricotta, parmesan and mozzarella with fresh herbs (herbs harvest from LCG’s cook’s gardens); GARLIC BREAD – crispy, golden oven baked artisan bread slathered with homemade garlic butter; ITALIAN LEMON SORBET – this light, refreshing frozen dessert is perfect on a warm summer day, made with organic Sicilian lemon juice.
WE BE ‘JAM’min in the KITCHEN!
Tuesday, July 21st
Recipes include: HOMEMADE STRAWBERRY JAM – jams have their origins in ancient times, with the Greeks and Romans using honey and fruit to make sweet spreads. Learn the art of preservation by making and canning homemade strawberry jam using Ball® canning jars; you’ll learn water-bath canning, working with pectin, sterilizing jars and lids, using a thermometer, jar lifter, magnetic lid wand and wide-mouth funnel, everyone will take home a jar of jam!; BUTTERMILK WAFFLES – warm buttermilk waffles, topped with our homemade strawberry jam and dollops of vanilla whipped cream – yum!
POLISH PIEROGIES
Wednesday, July 22nd
Recipes include: POLISH PIEROGI DUMPLINGS with POTATO & CHEDDAR CHEESE – homemade pierogi dough stuffed with creamy mashed potato and cheddar cheese filling, served with a brown butter sauce; HOMEMADE PIEROGI DOUGH – pierogi dough made from scratch; POLISH KOLACZKI COOKIES – flaky, buttery pastry dough cut into squares with a fluted cutter, filled with our homemade strawberry fruit jam made in Tuesday’s class, then the pastry is folded over the filling to create he classic cookie shape, finished with a sprinkle of sugar!
SUMMER DIM SUM
Thursday, July 23rd
Recipes include: ASIAN LETTUCE WRAPS with CHICKEN – crispy lettuce cups topped with choice of char grilled Asian spice marinated chicken, julienned carrots, rice noodles, cucumbers and toasted sesame seeds; SUMMER WONTONS with SWEET CORN – wonton squares filled with summer sweet corn, shredded cheese and fresh basil, then formed into triangles, served with mango dipping sauce; MANGO SAUCE – mango puree and sweet chili dipping sauce; APPLE PIE EGGROLLS – eggroll wrappers filled with homemade apple pie filling, hand rolled into the classic eggroll shape, then flash fried golden and crispy and finished tossed in cinnamon sugar.
Out of stock
Kids Cooking Camp ‘Week 4’
Monday, July 27th – Thursday, July 30th, 2026
9 AM – Noon
$325.00
‘COOKING WORLD TOUR!’
Kids Ages 8-16
Hey Kids it’s summer time – let your cooking adventure begin!
Cooking Techniques & Skills learned in a fun environment:
Beginning Knife Skills I Liquid & Dry Measuring I Following Recipes
Operating Kitchen Equipment I Kitchen Safety & Cleanliness
Learning Culinary Terms I Building Kitchen Confidence & Teamwork
Harvesting Herbs from our Cook’s Gardens
Monday, July 27th – Thursday, July 30th, 2026
9 AM – Noon
$325 per person, 4 class series
ITALIAN LASAGNA
Monday, July 27th
Recipes include: EXTRA DEEP-DISH LASAGNA – 10 layers of Italian deliciousness!, lasagna pasta sheets layered with slow cooked tomato garlic sauce and Italian three cheese herb filling; TOMATO GARLIC SAUCE – crushed tomatoes, olive oil, garlic, oregano and sweet Italian sausage; ITALIAN THREE CHEESE FILLING – a trio of Italian cheeses, ricotta, parmesan and mozzarella with fresh herbs (herbs harvest from LCG’s cook’s gardens); GARLIC BREAD – crispy, golden oven baked artisan bread slathered with homemade garlic butter; ITALIAN LEMON SORBET – this light, refreshing frozen dessert is perfect on a warm summer day, made with organic Sicilian lemon juice.
WE BE ‘JAM’min in the KITCHEN!
Tuesday, July 28th
Recipes include: HOMEMADE STRAWBERRY JAM – jams have their origins in ancient times, with the Greeks and Romans using honey and fruit to make sweet spreads. Learn the art of preservation by making and canning homemade strawberry jam using Ball® canning jars; you’ll learn water-bath canning, working with pectin, sterilizing jars and lids, using a thermometer, jar lifter, magnetic lid wand and wide-mouth funnel, everyone will take home a jar of jam!; BUTTERMILK WAFFLES – warm buttermilk waffles, topped with our homemade strawberry jam and dollops of vanilla whipped cream – yum!
POLISH PIEROGIES
Wednesday, July 29th
Recipes include: POLISH PIEROGI DUMPLINGS with POTATO & CHEDDAR CHEESE – homemade pierogi dough stuffed with creamy mashed potato and cheddar cheese filling, served with a brown butter sauce; HOMEMADE PIEROGI DOUGH – pierogi dough made from scratch; POLISH KOLACZKI COOKIES – flaky, buttery pastry dough cut into squares with a fluted cutter, filled with our homemade strawberry fruit jam made in Tuesday’s class, then the pastry is folded over the filling to create he classic cookie shape, finished with a sprinkle of sugar!
SUMMER DIM SUM
Thursday, July 30th
Recipes include: ASIAN LETTUCE WRAPS with CHICKEN – crispy lettuce cups topped with choice of char grilled Asian spice marinated chicken, julienned carrots, rice noodles, cucumbers and toasted sesame seeds; SUMMER WONTONS with SWEET CORN – wonton squares filled with summer sweet corn, shredded cheese and fresh basil, then formed into triangles, served with mango dipping sauce; MANGO SAUCE – mango puree and sweet chili dipping sauce; APPLE PIE EGGROLLS – eggroll wrappers filled with homemade apple pie filling, hand rolled into the classic eggroll shape, then flash fried golden and crispy and finished tossed in cinnamon sugar.
Out of stock
NO AUGUST CLASSES
We’re off this month to enjoy
summer in Michigan before jetting off
to Italy in September to host our
annual Tuscany Vacation adventures!
SEE YOU IN OCTOBER!
2026 Tuscany Italy Vacation
TOURING & TASTING TUSCANY
Imagine yourself staying in a villa on a hilltop in Italy immersed in the Tuscan
countryside with panoramic views overlooking lush olive trees and the beautiful
Etruscan town of Cortona – join Le Chat Gourmet and Chef Denene Vincent for
this unforgettable adventure in Tuscany, Italy. Our vacation’s immerses you in
the local history, art, culture, food and wine – including private winery tour and
tasting, hands-on cooking classes preparing regional Italian cuisine and day trips
exploring Tuscan towns with artisan food, hand painted pottery, olive wood kitchen
tools, linens, copper cookware & leather goods, join us as we tour and taste Tuscany!
Join Le Chat Gourmet for an unforgettable adventure in Tuscany, Italy!
Small group size, maximum 10 persons
DATES
SOLD OUT! Saturday, September 5th – Friday, September 11th, 2026
SOLD OUT! Saturday, September 12th – Friday, September 18th, 2026
COST
$4,295.00 per person, based on double occupancy
(We often have single persons look for a travel partner – please inquire)
TUSCANY VACATION 2027
Currently 95% of the spots in our Tuscany 2027 trip are reserved.
If you would like to be on that list and thus notified directly when booking opens,
Call: 517.663.7322 or Email: [email protected]
Join us on our adventures in Tuscany!
NO SEPTEMBER CLASSES
No cooking classes this month,
we’re in Italy hosting our Tuscany Vacation
SEE YOU IN OCTOBER!
KNIFE SKILL TECHNIQUES
Thursday, October 8th
6 PM – 9 PM
$95.00
Basic knife skills are an important component of any culinarians repertoire
– whether you plan to earn a living in the kitchen or simply cook for your
family and friends. Learning to handle a knife correctly will be safer, speed
up your prep time and result in uniformly cut food products that will cook more
evenly. The mastery of classic knife skills and methodology will also vastly
improve the look of your food, garnishes and plate presentations.
Thursday, October 8th
6 PM – 9 PM
Knife Skills & Techniques:
Learn to hold and cut correctly I Knife Safety
How to purchase a quality knife I Learn to hone and sharpen a knife
Learn the following knife cutting techniques…
Julienne I Paysanne
Bruinoise
Batonnet I Mincing
Chiffonade
Lozenge I Bias
Rondelle
Dicing an Onion I Apple Swan
Use your knife skill techniques to create two salsas…
Tropical Mango Pineapple Salsa & Mexican Salsa Fresca
$95 per person
In addition, save 10% on ALL non-sale priced retail purchases totally over $200
including Wusthof knives the day of class only! This is a great opportunity to
update your old knives or add a specialty knife or two to your collection.
14 in stock
LATE SUMMER FRENCH GARDEN DINNER
Friday, October 9th
6 PM
$115.00
“It’s early autumn and our gardens are still heaving with late summer produce,
what to do? I’m asked nearly every class, what is your favorite recipe to cook,
my answer is always based on seasonality. So here you go, my favorite end of
summer recipes exploding with flavor that incorporate the garden’s bounty!
Plus, we’ll be using one of my favorite kitchen tools, the mortar & pestle,
one of humanity’s oldest tools with origins dating back 35,000 BC.
to make a true Provençal pistou sauce!” – Chef Vincent
Friday, October 9th
6 PM
Recipes include:
LATE SUMMER GARDEN TOWER
– this dish is an explosion of fresh flavors from the garden, zucchini, eggplant
and tomatoes tossed with fresh thyme, balsamic glaze and olive oil,
oven roasted to slightly caramelize and maximize their incredible flavors,
then stuffed into fire roasted sweet bell peppers,
topped with crumbled fresh chevre cheese and asiago breadcrumbs,
served with a wood smoked tomato sauce, finished with
a drizzle of smoky olive oil, garnished with fine herbs – yum!
SMOKY TOMATO SAUCE
– a creamy smoked tomato sauce, we begin by smoking tomatoes
in a kitchen stovetop smoker with alder wood chips,
then finish with wine, Greek yogurt, lemon juice and parmesan cheese
ASIAGO HERB BREADCRUMBS
– artisan breadcrumbs, butter, fresh parsley
and shredded asiago cheese
PROVENÇAL SOUP au PISTOU
– this traditional Provençal soup is loaded with a medley of late summer vegetables
bursting with flavor!, zucchini, green beans, leeks, potatoes, fennel, fresh thyme,
bay leaves, kidney beans, cannellini white beans and ditalini pasta,
served topped with a basil pesto ‘pistou’ sauce
BASIL PESTO (PISTOU) SAUCE
– unlike its Italian cousin, pistou traditionally does not include nuts,
fresh basil pounded with a stone pestle in a marble mortar
with olive oil, garlic, tomato and parmesan cheese
HOT FUDGE PROFITEROLES with ICE CREAM
– fresh baked hand piped profiteroles (crème puff shells),
filled with vanilla bean ice cream
and smothered in homemade hot fudge sauce – ooh la la!
HOT FUDGE SAUCE
– decadent, warm hot fudge sauce made with European dark chocolate.
$115 per person
14 in stock
WOOD FIRE PIZZA WORKSHOP
Saturday, October 10th
10 AM – 3 PM
$145.00
GET FIRED UP FOR ARTISAN PIZZA!
Channel your inner Italian in this blazing pizza workshop,
join Chef Vincent in the kitchen and outdoor patio for a flame fed
cooking adventure into the art of wood fire pizza making!
Saturday, October 10th
10 AM – 3 PM
Skills & Techniques:
Mixing I Hydration I Kneading I Proofing I Shaping
Working with Yeast I Using Wood & Metal Pizza Peels
Wood & Flame Management I Cooking Pizza in a Wood Fired Oven
Recipes Include:
WOOD FIRE PIZZA CRUST
– an artisan pizza crust specifically created
for wood fire cooking, focused on the development
of the dough via hydration and slow proof
TRIO OF PIZZA SAUCES
San Marzano Tomato I Classic with Oregano I Gorgonzola Cheese
CLASSIC PIZZA MARGARITA
– fresh mozzarella cheese, Le Chat garden picked basil
& homemade San Marzano tomato sauce
PEPPERONI PIZZA
– pizza sauce, spicy pepperoni & fresh mozzarella cheese
SAUSAGE & SWEET PEPPER PIZZA
– pizza sauce, fire roasted sweet red peppers
Italian sausage, sliced crimini mushrooms,
and dollops of ricotta cheese
ITALIAN BACON BLEU CHEESE PIZZA
– Italian pancetta bacon, caramelized red wine onions
& homemade gorgonzola pizza sauce
ANTIPASTO ITALIAN SALAD
– crisp romaine lettuce, Genoa salami, pepperinicini,
alder wood ‘house smoked’ cherry tomatoes,
and homemade creamy asiago dressing
$145 per person
14 in stock
ARTISAN SOURDOUGH BREAD WORKSHOP
Sunday, October 11th
10 AM – 3 PM
$145.00
BAKING with SOURDOUGH STARTER
“Sourdough starter needs feeding, this process creates a bi-product called
discard that is often thrown out which I find such a waste. In this class,
I really wanted to focus not only on teaching you how to make a classic
sourdough bread but also using that discard to create recipes you’re more
apt to incorporate into your everyday menu planning like pancakes, waffles,
pizza and biscuits – see you in the kitchen!” Chef Vincent
Sunday, October 11th
10 AM – 3 PM
Techniques & Skills:
Baking with a Sourdough Starter
Using Discard Starter I Feeding Your Starter
Mixing I Proofing I Resting I Shaping I Scoring I Baking
Using a Lame Knife I Creating a Signature Design
Recipes include:
ARTISAN SOURDOUGH BREAD
– we’ll be using sourdough starter as the leavner to create
a classic sourdough bread with its traditional tangy flavor,
chewy interior and crispy, golden crackly exterior crust!
SOURDOUGH BISCUITS
– we’ll create a flaky biscuit using discard starter,
(what is left over after you ‘feed’ your sourdough starter),
hand mixed biscuit dough is then hand shaped and cut,
baked in the oven creating a moist interior
and lightly crisp, flaky exterior from the butter!
SOURDOUGH PIZZA
– sourdough pizza crust topped with
homemade pizza sauce, mozzarella cheese
and fresh Italian herbs
SOURDOUGH PIZZA DOUGH
– ripe sourdough starter is the main leavener,
adding an additional dimension of flavor to our pizza crust
HOMEMADE PIZZA SAUCE
– classic pizza sauce made with Italian herbs
and San Marzano tomatoes
‘CANNOLI’ SOURDOUGH DESSERT PANCAKES
– we’re taking our sourdough pancakes up another level!,
yes they’re delicious smothered in butter and warm maple syrup
for a family weekend breakfast, however in this class we’ll use
sourdough pancakes to create a decadent dessert with
Italian inspired flavors, griddle cooked sourdough pancakes
with Italian cannoli filling and European dark chocolate,
served with blackberry lavender syrup!
SOURDOUGH PANCAKES
– we’ll use sourdough discard to create our pancake batter,
then cook on a griddle until golden, light and fluffy
(this is a 2-for-1 recipe, the batter also makes
delicious sourdough waffles!
CANNOLI FILLING
– creamy sweetened Italian mascarpone
and ricotta cheese filling with Belgium chocolate
BLACKBERRY LAVENDER SYRUP
– fresh blackberry sauce infused
with a delicate back note of lavender
$145 per person
SOURDOUGH STARTER
Please let us know in the ‘notes’ when checking out
if you would like to make and take home a sourdough starter
the day of class, so we can plan accordingly with ingredients.
Includes sourdough starter, 2qt. container and lid.
Cost $25, paid day of class
“How can a nation be called great if it’s bread tastes like Kleenex?”
– Julia Child
14 in stock
PRIVATE TEAM BUILDING
Wednesday, October 14th
2 PM – 5 PM
Wednesday, October 14th
2 PM – 5 PM
AUTUMN’S ITALIAN SKETCHBOOK
Thursday, October 15th
6 PM
$115.00
Join Le Chat Gourmet in the kitchen for this cooking class
featuring Michigan grown ingredients. We’ll create a trio of
flavor packed dishes with a nod to Italy!
Thursday, October 15th
6 PM
Recipes include:
GRILLED CHICKEN BREAST with ORANGE ROSEMARY SAUCE
– char grilled chicken breast, served with
homemade pumpkin fettuccini pasta,
an orange rosemary sauce and basil pesto drizzle
ORANGE ROSEMARY SAUCE
– a pasta sauce made with orange juice,
fresh rosemary and a kiss of Michigan honey
HANDMADE PUMPKIN FETTUCCINI PASTA
– homemade pasta dough made with organic pumpkin puree,
then hand rolled and cut into fettuccini shaped pasta
ROASTED BUTTERNUT GINGER SOUP with APPLE CIDER
– oven roasting the butternut squash brings out its natural sugar and
caramelizes the edges creating a flavor bomb!, simmered low and slow with
fresh ginger, chicken broth and Michigan apple cider, pureed with an
immersion blender, then finished with a splash of cream and honey,
served garnished with a drizzle of smoky olive oil
ITALIAN PEACH BELLINI SORBET
– Michigan grown peaches meets sparkling Italian prosecco wine
for a winning combination in this delicious and refreshing sorbet,
the perfect finish to our autumn Italian dinner!
$115
14 in stock
ARTISAN SAUSAGE MAKING WORKSHOP
Saturday, October 17th
10 AM – 3 PM
$145.00
Smoked Polish I Spicy Italian I Vietnamese BBQ I Tequila Lime Chicken
Join Chef Denene Vincent for a dayof fresh artisan sausage making!
In this class, we’ll use the KitchenAid mixer with meat grinder
and sausage stuffing attachments in creating fresh homemade
sausages. Learn how to select, trim & grind meat,
prepare fragrant spice mixtures and stuff sausage links!
Saturday, October 17th
10 AM – 3 PM
Techniques & Skills:
Grinding our Fresh Sausage Meat I Stuffing Sausage Casings
Seasoning Test I Using a Pestle & Mortar I Homemade Spice Mixtures
Smoking, Grilling & Roasting Sausages I Discuss Fat, Meat & Liquid Ratios
Propriety Sausage Mixture using Pork Shoulder & Pork Belly
Recipes include:
VIETNAMESE BÁNH MÌ SAUSAGE BURGERS
– fresh ground pork with homemade Vietnamese caramel barbecue sauce
formed into burger patties and char grilled, build your burger in a toasted bun
with choice of fresh jalapeno peppers, pickled matchstick carrots, cilantro,
crispy cucumbers and homemade sriracha mayo. “I love these Bánh Mì
sausage burgers, bursting with Vietnamese inspired flavor, one of the best
flavor combinations you’ll experience from the grill this season!” – Chef Vincent
VIETNAMESE CARAMEL BBQ SAUCE
– homemade sweet & salty caramel barbecue sauce
with sugar, lime juice, Thai chilies, garlic and shallots
HOMEMADE PICKLED CARROTS
– matchstick carrots, apple cider vinegar, sugar
SMOKED POLISH SAUSAGES
– fresh ground pork, homemade polish sausage spice blend,
(savory herb, garlic & onion), stuffed in sausage casings,
finished in links, then maple wood smoked
TEQUILA LIME CHICKEN SAUSAGES with CHEESE
– fresh ground chicken and pork sausages, homemade spice mixture
(garlic, onion, cumin, fresh lime zest, cilantro, jalapeno)
combined with a special cheese for sausage making (it doesn’t
completely melt when cooked) and a generous splash of tequila!,
stuffed in sausage casings, finished in links and roasted
SPICY ITALIAN SAUSAGE PINWHEELS
– fresh ground pork with homemade spicy Italian spice blend,
(cracked fennel seeds, garlic, red pepper flakes)
stuffed in sausage casings, finished in a pinwheel and roasted
$145 per person
FREE – KitchenAid Gift for Everyone!
14 in stock