Chef: Jon Kirk
CONTEMPORARY AMERICANA: Boasting our American Food Traditions
Using traditional ingredients, livestock, recipes techniques and homeland-norms brought to a specific geographical area of the America’s by nomadic tribes, immigrants and incorporated with what that region has to offer including citizenry of diverse ethnic backgrounds, vegetation and wildlife prepared and plated with contemporary methods.
Southwest Tomatillo, Strawberry, Watermelon and Honeydew Salad with Rosemary and Cinnamon Pear Vinaigrette.
Voodoo Turkey and Marinated Black Bean & Corn
Blueberry Compote topped Bunuelos
This class is $55 per person and payment is expected at time of registration as seats are limited. Each attendee will receive a 10% discount on products purchased the day of the class. You can register online below, or call the store (231) 758-3575. You can email your questions to [email protected] Please notify us of any dietary restrictions in advance. Be sure to check out “What you need to know” before signing up.