Granger Class Schedule

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August

Oh, Can It!
Wed. 8/13 & Thurs. 8/14 6:00-8:00pm
$60.00 for series

Grandma mastered it, so why can’t you? Join avid canner Chef Patsy Wyman as she shares her tricks and secrets in this informative 2 part series. We’ll be focusing on the hot water bath method, and students will leave with a number of goodies including 4 jelly/jam varieties that are either sweet or savory, hamburger relish, pickled vegetables, seasonal fruits in light syrup and a tomato salsa. Only the freshest ingredients will be used, therefore no specific menu is available at this time. Cost of class includes all canning supplies, so just bring yourself and don’t miss this opportunity to become a canning expert!
Hands-On!
Call 574-807-8220 to register. (Granger)

 

Mommy Mondays: Homemade Baby Food
Mon. 8/18 6:00-7:30pm
$10.00

Join Maria Haisley, RDN, for quick, easy recipes to start you on a DIY baby food adventure! Maria will review processing and preserving techniques and share preventative tips to reduce the risk of food allergies and reactions. With recipes geared towards children aged 6-18 months, you’ll learn how to make Barley Cereal, Sweet Potato Puree, Beet, Squash & Quinoa Swirl, Spring Green Risotto, Whipped Ricotta with Cherries, Baby’s Chicken Chili and Herbed Goat Cheese Dip & Veggie Sticks. All ticket sales will be donated to Memorial Children’s Hospital.
Demonstration
Call 574-807-8220 to register. (Granger)

 

Penne for Your Thoughts
Tues. 8/19 6:00-8:00pm
$25.00

Italian cooking is among the world’s richest and most varied cuisines, with dishes perfect for every and any occasion. Chef Jason Spigutz will show you just that with a menu that’s sure to please everyone. With items like Italian stuffed mushrooms, Shrimp Romano Fettuccine Alfredo, Homemade Meatball Marinara and more, you’ll be ready to cook an Italian feast for your loved ones the next time they come over dinner. Mamma Mia!
Demonstration
Call 574-807-8220 to register. (Granger)

 

Don’t Worry, Be Hoppy
Tues. 8/26 6:00—8:00 pm
$30.00

One of the hottest food trends right now are craft beers and microbreweries. With so many flavors and varieties to choose from, there’s more than one way to enjoy them as well. Chef Daysha Amster will be joined by her craft beer specialist hubby, Ben along with special guests Jack & Bruce of Sunny 101.5 for a night of Waterzooi (Belgian stew) Pot Pies made 3 different ways with Upland Wheat, Strawberry Fields Salad with a dressing using New Belgium’s Snapshot and a Chocolate Stout Cake using Bell’s Kalamazoo Stout. Bring your favorite beer enthusiast, they’re not going to want to miss this!
Demonstration
Call 574-807-8220 to register. (Granger)

 

Geeking Gastronomic Gadgets
Sat. 8/30 6:00-8:00pm
$30.00

In addition to being an amazing chef, Scott Tope is also a self-proclaimed culinary gadget geek and kitchen scientist! Chef Scott loves experimenting with the latest and greatest gadgets in his culinary “laboratory” and will show us how to use them to elevate our home cooking from ordinary to extraordinary! Don’t miss out on Chef Scott’s: Cold Smoked Caesar Salad, Medium Rare Spare Ribs & Blackberry BBQ Foam, Potato Salad and Flame-Roasted Banana Crème Brûlée & Brown Butter Honey Dust.
Demonstration
Call 574-807-8220 to register. (Granger)

September

Stuffed to the Brim
Sat. 9/6 12:00-2:30pm
$30.00

Every culture has their version of a stuffed noodle or bread and Suzanne Wilson will show you how to make some of her favorites. You’ll stuff pierogies with blintz cheese & fruit and potato, cheese & chives. There will be empanadas with a traditional pina (pineapple) filling along with a braised lamb & goat cheese variety. And don’t forget the calzones! We’ll have various fillings for those ranging from ricotta, roasted veggies and Italian sausage to mascarpone and fruit. You’ll be leaving this class “stuffed” in more ways than one! Hands-On!
Call 574-807-8220 to register. (Granger)

 

Dude Food
Thurs. 9/11 6:00-8:00pm
$30.00

They say that the way to a man’s heart is through his stomach. With the menu that Chef Ivan Cruz from Ruth’s Chris Steakhouse has come up with, it’s sure to be true! You’ll learn how to make Big Meatball Salad, Beer Steamed Mussels, Blue Cheese Crusted Tomahawk Ribeyes, Pan Seared Salmon with a Dill Sauce and a Raspberry Nutella Napoleon. Bring the steakhouse to your home with these sure to please recipes!
Demonstration
Call 574-807-8220 to register. (Granger)

 

Mystery Menu Dinner Party
Tues. 9/23 5:30-8:00pm
$25.00

Do you ever find yourself looking in the fridge without a clue of what to make for dinner? Join Martin’s own Chef Ora Smith as he pairs what we have on hand in our pantry with fresh protein that customers will shop the store for a half an hour before class. The possibilities are endless with this menu as everything will be a complete mystery until the day of!
Demonstration
Call 574-807-8220 to register. (Granger)

 

Joys of Juicing
Thurs. 9/25 6:00-7:30pm
$15.00

Maria Haisley is Martin’s Super Markets’ Registered Dietitian. She is eager to come and share the benefits of juicing such as: helping with digestive issues, weight loss, improved hair/skin/nails and sports performance! Maria will discuss how juicing can help us transition to a clean diet, different juicing methods, what to juice and demonstrate creative ways to use the leftover pulp in these recipes: Green Lemonade, Anti-Inflammatory Orange Juice, Ruby Red Beet Juice and Kid-Friendly Blue Monster Juice. From the pulp, learn to prepare: Beet Veggie Burgers, Apple Peanut Butter Dog Treats and Green Monster Hummus.
Demonstration
Call 574-807-8220 to register. (Granger)

 

 

Policies & Procedures

Registration Information
Class space is limited. Reservations are required for each class and can be made at the customer service office of their respective store.

Refund Policy
Classes are only refundable if three days notice of cancellation is given. Exchanges will be made at the discretion of the cooking school coordinator.

Age Requirements
Unless otherwise noted, all classes are held for an adult audience. Participants must be at least 16 years of age to attend.
Special allowances may be made at the discretion of the cooking school coordinator.