Granger Class Schedule

 

Click here for Martin’s School of Cooking in Stevensville, Michigan

Click here for Martin’s School of Cooking in Warsaw, Indiana

July

Dressed to Impress
Tues. 7/8 6:00-8:00pm
$30.00

Beat the heat with Chef Darcy Bloss’ chic summer salads! Perfect for entertaining, these show-stoppers will become your new go-to favorites: Michigan Strawberries & Super Greens with Candied Pecans & Summer Vinaigrette, Asian Cashew Chicken Salad & Mandarin Oranges, Mexican Fiesta Salad & Cilantro Vinaigrette, Bali BBQ Tofu Salad, Curried Shrimp & Rice Salad and 4th of July Potato Salad. Break into groups to prepare and assemble a mind-blowing buffet to enjoy with fellow salad enthusiasts along with Chef Darcy’s Blackberry Sparkler.
Hands-On!
Call 574-807-8220 to register. (Granger)

 

Wok n’ Roll
Mon. 7/14 6:00-8:00pm
$25.00

Asian cooking has never been more fun than with Sunny Kaminski, chef/owner of Sunny’s Korean Garden Patio in Mishawaka. Sunny will demystify the art of wok-cooking, and will also show you secrets to perfecting your own eggrolls at home! You’ll get to taste Sunny’s wok favorites like dack Gaum Ja taung (Korean chicken & potato soup) Hou Buck bu Cheim (zucchini pancakes), and then try your hand at rolling Traditional Eggrolls and Fresh Springrolls. Wok this way and sign up soon!
Partial Hands-On
Call 574-807-8220 to register. (Granger)

 

Gills on the Grill
Thurs. 7/17 6:00-8:00pm
$30.00

Go on a journey to the deep with Chef Patsy Wyman. Chef Patsy will share important tips for cooking seafood and venturing beyond the boring. The menu will include Bacon Wrapped Scallops, Greek Tilapia Packets, Salmon Pockets with Emerald Sauce, Moroccan Swordfish Brochettes, and Grilled Mesquite Shrimp. This class is sure to give you a new repertoire of seafood recipes that will tantalize your tastebuds!
Demonstration
Call 574-807-8220 to register. (Granger)

 

Dive into Appetizers!
Wed. 7/23 6:00-8:00pm
$25.00

Chef Jason Spigutz of Five Star Dive Bar in Elkhart is shaking things up! He is taking bar food to a whole new level. After sampling this amazing menu you will be heading to his establishment for more: Ricotta, Goat Cheese & Prosciutto Stuffed Italian Chicken, Crusted Five Cheese Macaroni with Bacon,  Honey Chipotle Pulled Pork Tacos with Red Pepper Pico de Gallo, Beer Battered Mahi Mahi Tacos with Smoked Cabbage & Lemon-Lime Sauce and Fried Strawberry Cheese Cake.
Demonstration
Call 574-807-8220 to register. (Granger)

 

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)

 

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.