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Fustini’s Traverse City Cooking Classes

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Details

Date:
September 21
Time:
6:00 pm - 8:00 pm
Cost:
$55
Event Categories:
,

Organizer

Fustini’s School of Cooking
Phone:
231-944-1145
Website:
www.fustinis.com/upcoming-events

Other

Season
Fall
Age
Adults

Venue

Fustini’s of Traverse City
141 Front Street
Traverse City, MI 49684 United States
+ Google Map
Phone:
231-944-1145
Website:
fustinis.com

FARM TO TABLE: A SEASONAL FEAST WITH MEADOWLARK FARM – Chef Laura Cavender
SEP 1 (SAT) 6:00-8:00 pm Demonstration $55
Chef Laura will show you how to put on a seasonal feast from produce fresh from MEADOWLARK FARM….menu may change to reflect what’s gorgeous and in season. Classic Bruschetta, Caramelized Onion, Greens and Goat cheese Flatbread, Marinated Veggie Salad with toasted nuts, Blueberry Peach Upside Down Cake.

FARMERS MARKET FRESH – Chef Ali Lopez
SEP 6 (THU) 6:00-8:00 pm Demonstration $55
Seasonal cooking is such a nice way to celebrate where you live, meet your farmers at the market, and eat a wider range of fruits and vegetables. Chef Ali will share with you her secrets to getting lots of amazing flavor from your favorite seasonal Farmers Market finds.

EPICUREAN IN THE OUTDOORS: CAMPOUT COOKING – Chef Laura Cavender
SEP 7 (FRI) 6:00-8:00 pm Demonstration $55
The cooler weather of autumn is perfect for weekend campouts. Chef Laura has menus that you can Fustinify to enjoy around the fire. Grilled Fruit and Cheese, Homemade Energy Balls, Garden Fresh Bruschetta, The science of Foil Packets, Cuban Sandwiches, Autumn Nut and Seed Brittle

COOKING WITH CRAFT BEER – Chef Laura Cavender
SEP 8 (SAT) 6:00-8:00 pm Demonstration $55
Traverse City is putting its mark on the craft beer map with a lot of great local brands. This class will show you how to incorporate your favorite malt beverage into delicious recipes. Stout Pickled Onions, Homemade whole grain IPA Mustard, Warm Potato Spinach Salad, Savory Cheese Toasties, Chocolate Stout Brownies

MEDITERRANEAN IN NORTHERN MICHIGAN – Chef Laura Cavender
SEP 13 (THU) 6:00-8:00 pm Demonstration $55
Inspired by the flavors of the Northern Mediterranean brought to Northern Michigan. Tomato Orzo Salad with Almonds, Baked Feta, Greek Meatballs, Tzatziki, Greek Orange Honey Cake

A TASTE OF CUBA – Chef Laura Cavender
SEP 14 (FRI) 6:00-8:00 pm Demonstration $55
Cuban cuisine is a unique mixture of flavors inspired by Spanish, African and Caribbean cultures. Chef Laura will show you how to bring all these flavors together using Fustini’s flavors. Cuban Caesar Salad, Black Beans, Mojo Sauce, Ropa Vieja, Cuban Flan, Plantains

SIMPLE COOKING FROM FISHTOWN: A LEELANAU DINNER – Chef Laura Cavender
SEP 15 (SAT) 6:00-8:00 pm Demonstration $55
A Leelanau Dinner is packed with delicious seafood flavor….menu is subject to change due to seasonality and fresh catch availability. Peach Bruschetta, Smoked Whitefish Pate, Heirloom Tomato Panzanella, Garlic Lemon Trout, Blueberry Buckle

ECLECTIC NEW AMERICAN CUISINE – Chef Laura Cavender
SEP 20 (THU) 6:00-8:00 pm Demonstration $55
From a diverse range of sources, Chef Laura has been inspired by many different tastes and cuisines across America. Goat Cheese, Roasted Beet and Arugula Sandwich, Caramelized Onion Hummus, Seasonal Veggie Salad, Herbed Salmon Cakes, Key Lime Avocado Pie

SIMPLE COOKING WITH WINE- Chef Laura Cavender
SEP 21 (FRI) 6:00-8:00 pm Demonstration $55
With the wine harvest in full swing along Old Mission and Leelanau, this is the perfect class to discover how to enjoy cooking with the fruit of the vine. Balsamic French Onion Soup, Mushrooms in white wine sauce, Classic Risotto with Seasonal Veggies, White Wine Kitchen Cake, Blackberry Merlot Compote

ROMANCING THE RIESLING – Chef Laura Cavender
SEP 22 (SAT) 6:00-8:00 pm Demonstration $55
“I love cooking with wine, sometimes I add it to the food.” WC Field. Feel free to bring your own refreshment as Chef Laura explains and uses Riesling in her recipes. Honey Ricotta Crostini, Burrata & Roasted Grapes on Market Greens, Butter seared steak with Chimichurri, Lemon Rosemary Shortbread with Honey Posset

2 Hour Demonstration Class –
SEP 27 (THU) 6:00-8:00 pm Demonstration $55
Menu TBD

EARLY AUTUMN HARVEST DINNER – Chef Laura Cavender
SEP 28 (FRI) 6:00-8:00 pm Demonstration $55
The amazing colors and produce of the early fall harvest is a great inspiration for a delicious dinner. Homemade Flaxseed Crackers, Artichoke Roasted Garlic Dip, Pumpkin Polenta, Balsamic Glazed Red Onions and Sausages, Apple Blueberry Crumb Cake

FARM TO TABLE: A SEASONAL FEAST WITH SECOND SPRING FARM – Chef Laura Cavender
SEP 29 (SAT) 6:00-8:00 pm Demonstration $55
Chef Laura will show you how to put on a seasonal feast from produce fresh from SECOND SPRING FARM….menu may change to reflect what’s gorgeous and in season. Balsamic Beet Bruschetta, Roasted veggies with Lemon Tahini Sauce, Warm Potato Salad with Greens and Local Smoked Trout, Balsamic Glazed Red Onion, Chopped Apple Cardamom Cake