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Petoskey Fustini’s 2-Hour Interactive Cooking Classes for August

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Details

Date:
August 18
Time:
5:00 pm - 7:00 pm
Cost:
$55 – $65

Venue

MI United States + Google Map

Other

Season
Summer
Age
Adults

Fustini’s 2 Hour Interactive Cooking Class: “ENTERTAINING WITH FUSTINI’S” – Chef Jon Kirk
AUG 2 (THU) 5:00-7:00 pm Interactive $65
Fustini’s inspired salads, hors d’oeuvres, canapés and bruschetta. Fustini’s Pantry Sampling; Barbary Coast Shrimp; Olive and Cherry Bruschetta; Kale and Brussels Sprouts Salad; Beef and Onion Balsamic Crostini; Cucumber & Pepper Appetizers

Fustini’s 2 Hour Demonstration Cooking Class: INDIAN CUISINE AT HOME – Chef Jon Kirk
AUG 3 (FRI) 5:00-7:00 pm Demonstration $55
Make it at home Indian Cuisine with Fustini’s inspiration. Fustini’s Pantry Sampling; Curry Apple Salad With Spiced Chickpeas; Chicken Bhuna and Yellow Jasmine Rice; Stir-Fry Asparagus; Gabriela Cream Cups with Lemon-Honey Gastrique.

Fustini’s 2 Hour Demonstration Cooking Class: SOUTHWEST CONTEMPORARY AMERICANA – Chef Jon Kirk
AUG 4 (SAT) 5:00-7:00 pm Demonstration $55
Southwest Tomatillo, Strawberry, Watermelon and Honeydew Salad with Rosemary/Cinnamon Pear Vinaigrette; VooDoo Turkey with Marinated Black Bean & Corn; Roasted Local Vegetables; Blueberry Compote topped Bunuelos; Fustini’s Pantry Sampling.

Fustini’s 2 Hour Demonstration Cooking Class:THAI CUISINE AT HOME – Chef Jon Kirk
AUG 9 (THU) 5:00-7:00 pm Demonstration $55
Make it at home Thai Cuisine with Fustini’s influence. Fustini’s Pantry Sampling; Cucumber Salad; Chicken Pad Thai; Chili-Lime Shrimp and Coconut Rice; Fried Banana Fritters with Fustini’s Traverse City Cherry Vinegar Gastrique.

Fustini’s 2 Hour Interactive Cooking Class: FARMERS MARKET: SHOP AND COOK WITH THE CHEF – Chef Jon Kirk
AUG 10 (FRI) 11:00am – 1:00 pm Interactive $65
Hand select produce and quick-decision preparations of fresh offerings from Petoskey Farmers Market vendors and our neighbors, then prepared in Fustini’s own kitchen. Vinaigrettes and Market Fresh Salads; Flavoring Crudités; Fresh Fruit and Fustini’s Vinegar Pairings; Fresh Summer Drinks; Room for your at-market inspirations!

Fustini’s 2 Hour Demonstration Cooking Class: FARM FRESH AND FUSTINI’S – Chef Jon Kirk
AUG 10 (FRI) 5:00-7:00 pm Demonstration $55
Menu items prepared with select produce and products from local farm markets. Fustini’s Pantry Sampling; Composed Salad with Available Local Produce & Fustini’s Inspired Vinaigrettes; Cucumber Hors d’oeuvre; Lemon Glazed Salmon; Sautéed Local Vegetables; Fresh Fruit & Yogurt Parfaits.

Fustini’s 2 Hour Demonstration Cooking Class: ITALIAN DATE NIGHT – Chef Jon Kirk
AUG 11 (SAT) 5:00-7:00 pm Demonstration $55
Italian themed menu for the epitome mid-summer date night. Fustini’s Antipasto Sampling; Tomato Caprese; Lamb-Pops, Muscatel Reduction; Black Truffle Risotto; Vegetable Primavera; Cannoli with Fustini’s Espresso Vinegar Gastrique.

Fustini’s 2 Hour Demonstration Cooking Class: PACIFIC NORTHWEST AMERICANA – Chef Jon Kirk
AUG 17 (FRI) 5:00-7:00 pm Demonstration $55
Sweet Onion & Balsamic Jam Canapes with Fustini’s Black Currant Balsamic; Crevier’s Pacific Northwest Roasted-Tomato Mussels; Wild Mushroom Bread Pudding; Hawaiian Upside Down Pineapple Cake

Fustini’s 2 Hour Interactive Cooking Class: “COME TO OUR TABLE” – Chef Jon Kirk
AUG 18 (SAT) 5:00-7:00 pm Interactive
Preparing recipes from “The Midday Connection Cookbook: Come To Our Table” with Fustini’s influence. Fustini’s Pantry Sampling; Dee’s Spinach & Fruit Salad; Bacon-Stuffed Dates; Chicken Paprikash; Roasted Cauliflower; Sautéed Local Vegetables; Scorpa, Scandinavian Rusk.

Fustin’s 2 Hour Interactive Cooking Class: COOKING CLUB: COOKING FOR A CAUSE – Self Guided Class
AUG 21 (TUE) 6:00-8:00pm Interactive $35
MENU:Greek Garbanzo Bean Salad; Pan Chicken with Olives, Tomatoes, and Capers; Pistachio Encrusted Pineapple with Honey Yogurt
Love to cook with friends? Sign up for Fustini’s Cooking Club. The 3rd Tuesday is set aside for you to use our kitchen with friends. Make great food, then enjoy what you’ve made together. The best part – a portion of the class fee will be donated to Women’s Resource Center of Northern Michigan! If this day doesn’t work, we can always schedule a separate date for your group, and you can choose the charity!

Fustini’s 2 Hour Demonstration Cooking Class: SMALL BITES: BIG FLAVOR – Chef Jon Kirk
AUG 23 (THU) 5:00-7:00 pm Demonstration $55
Tapas enhanced with gastriques and reductions for bold flavors. Fustini’s Pantry & Petoskey Cheese Sampling; Grilled Asparagus Moscatel Reduction; Marinated Beef Skewer; Quintet of Bruschetta & Fustini’s Balsamic Glaze; Gruyere, Mushroom & Caramelized Onion Puffs; Fresh Fruit & Gastrique

Fustini’s 2 Hour Interactive Cooking Class: FARMERS MARKET: SHOP & COOK WITH THE CHEF – Chef Jon Kirk
AUG 24 (FRI) 11:00 am – 1:00 pm Interactive $65
Hand select produce and quick-decision preparations of fresh offerings from Petoskey Farmers Market vendors and our neighbors. Then prepared in Fustini’s own kitchen. Vinaigrettes and Market Fresh Salads; Flavoring Crudités; Fresh Fruit and Fustini’s Vinegar Pairings; Fresh Summer Drinks; Room for your at-market inspirations!

Fustini’s 2 Hour Demonstration Cooking Class: FARM FRESH AND FUSTINI’S – Chef Jon Kirk
AUG 24 (FRI) 5:00-7:00 pm Demonstration $55
Menu items prepared with select produce and products from local farm markets. Fustini’s Pantry Sampling; Composed Salad with Available Local Produce & Fustini’s Inspired Vinaigrettes; Cucumber Hors d’oeuvre; Lemon Glazed Salmon; Sautéed Local Vegetables; Fresh Fruit & Yogurt Parfaits.

Fustini’s 2 Hour Interactive Cooking Class: “ENTERTAINING WITH FUSTINI’S” – Chef Jon Kirk
AUG 25 (SAT) 5:00-7:00 pm Interactive $65
Fustini’s inspired salads, hors d’oeuvres, canapés and bruschetta. Fustini’s Pantry Sampling; Barbary Coast Shrimp; Olive and Cherry Bruschetta; Kale and Brussels Sprouts Salad; Beef and Onion Balsamic Crostini; Cucumber & Pepper Appetizers

Fustini’s 2 Hour Interactive Cooking Class: TASTY TOFU: HOW DO YOU TOFU – Chef Jon Kirk
AUG 30 (THU) 5:00-7:00 pm Interactive $65
Contemporary preparations and plating of tofu recipes and accompaniments. Fustini’s Pantry & Petoskey Cheese Sampling; Guilt-Free Creamy Tofu Dip & Crudités; Chickenless Noodle Soup; Asian Baked Tofu and Onion-Balsamic-Jam Glazed Brussels Sprouts; Chocolate Tofu Pie.

Fustini’s 2 Hour Interactive Cooking Class: SOUTHWEST CONTEMPORARY AMERICANA – Chef Jon Kirk
AUG 31 (FRI) 5:00-7:00 pm Interactive $65
Southwest Tomatillo, Strawberry, Watermelon and Honeydew Salad with Rosemary/Cinnamon Pear Vinaigrette; VooDoo Turkey with Marinated Black Bean & Corn; Roasted Local Vegetables; Blueberry Compote topped Bunuelos; Fustini’s Pantry Sampling;