What's Cooking at The Community House This Season?
Interested in delicious new recipes and ways to stay healthy during the cold weather months? Check out what The Community House is cooking up for the next few months.
Warm & Cozy Soups
What could be better on a cool fall day than sitting down with a fresh bowl of homemade soup? Students will enjoy learning soup recipes including: Pumpkin with Italian Sausage; Chicken Wild Rice with Mushrooms and an Italian Wedding. Ending with a hot apple crisp and a homemade caramel sauce.
Instructor Pam Gustairs graduated with honors from the Culinary Arts Program at Schoolcraft College in Livonia.
Wednesday October 16 6:30-8:30pm $32
Baking Series: Pies and Pastry Basics
If you have always longed to create and serve perfect pies, but have never learned the basic techniques, then this class is for you. You’ll learn how to make great pie dough, the techniques for rolling the dough and how to whip up the best fillings ever. We will be making an upside-down apple pie with caramel and nuts; a chocolate pecan tart; and a pumpkin pie with bourbon maple whipped cream fit for any Thanksgiving table.
Wednesday November 7 6:30-8:30pm $32
Holiday entertaining can be stressful, but it doesn’t have to be. This class will provide you with many tips used by chefs and caterers to help insure you enjoy your entertaining this holiday season. Learn how to spruce up your table, create quick and easy appetizers, utilize platters of cold food and prepare a dessert finale that will impress your guests and leave you with time to enjoy your holiday. Students will learn to prepare brie en croute; a grilled and fresh vegetable platter with roquefort dip; crostini with goat cheese, honey and fruit; and chocolate pate with shortbread, apples, pretzels and assorted dried fruits.
Tuesday December 4 6:30-8:30pm $32
Turning Sides into Stars: Easy Show Stoppers (vegetarian and gluten-free)
The holidays are just around the corner but there is no need to stress. You don't have to spend hours roasting a ten pound turkey or ham. Transform side dishes into main attractions with dishes like Sweet Potato Quinoa & Pine Nut Casserole and Wild Rice & Cranberry Salad Tossed with Almonds & Oranges. Or maybe you'd rather pull out all the stops with Savory Sage & Cheddar Muffins or Roasted Green Beans & Mushrooms topped with Garlic-Fried Pecans and Creme Fraiche. Whichever you choose, you'll spend a lot less time in the kitchen and a lot more time enjoying the food (and the rave reviews). An $8 materials fee payable to the instructor.
Lisa Howard is a culinary author, food coach, and the creator of The Cultured Cook website.
Wednesday October 24 7:00-9:00pm $32
Say goodbye to store bought jams forever as you discover the simple and fulfilling art of making your own preserves. In this introductory class, you will learn not only how to make an organic triple berry jam using frozen fruits but will also explore a variety of ways to eat it. Go home with some unique samples in your belly and a jar of jam to enjoy later with your family. A $6 materials fee is payable to instructor.
Wednesday October 10 7-8:30pm $32
Easy Tasty Vegetable Side Dishes
Even though the summer bounty of fresh vegetables is over, we still can enjoy their wonders year round. Here are some fun and tasty veggie side dishes for everyday meals or holiday dinners. Green Beans with Carmelized Shallots, Potato and Tomato Galettes, Sauteed Spinach with Crisp Pancetta, Zucchini and Onion Saute, Lemony Baby Broccoli, Roasted Butternut Squash with Shallots and Sage and Roasted Eggplant with Basil. An $8 materials fee payable to instructor.
Dawn Bause owner of the company “Cooking with Dawn Tours” and tour coordinator for TCH annual “Venitian Foodies” each September.
Tuesday November 13 7:00-9:00pm $32
What a great way to use the bounty of a Michigan harvest with a Cuban themed menu. In this class, you will learn two different entrees; Ropa Vieja which is a delicious saucy shredded beef dish with garlic, red peppers, onions and Cuban seasonings and you will also learn to make Lechon Asado which is a marinated pork dish with citrus and onions. You will also learn to prepare 3 sides, a traditional beans and rice dish, fried plantains and Cuban seasoned roasted fingerling potatoes. An $8 materials fee payable to instructor.
Freeman E. Gunnell is production manager at Holiday Market and is a graduate of the Pastry and Baking Program at Schoolcraft College.
Tuesday October 2 7:00-9:00pm $32
Appetizers for the Holidays
Holidays are a great time to entertain in a simple and easy fashion. This class will feature 3 recipes for appetizers that can be made in advance for last minute hosting or to help you prepare ahead for a special holiday affair. You will learn to make a Marinated smoked salmon canape with fennel, dill and a lemon vinaigrette, a chunky olive, avocado, red pepper tapanade and a modern twist on the classic bruschetta using a full size baguette or focaccia with a variety of topping combinations. An $8 materials fee payable to instructor.
November 6 7:00-9:00pm $32
Juicing for Health
Are you curious about home juicing? In this class you will learn about juicing’s powerful health benefits, the ins and outs of juicing and even sample fresh, delicious juices. Using wheatgrass, sprouts, cucumber, and fresh herbs you can make tasty and exciting juices to enjoy all day long.
Anca Iordachianu of Wheatgrass and Sprouts is a breast cancer survivor and began her healing process through the Hippocrates Health Institute focusing on juicing with wheatgrass and sprout.
Wednesday December 5 6:30pm-8:30pm $32
Edible WOW Brings Top Chefs to The Community House:
Edible WOW Magazine presents a four part cooking series at The Community House, 380 South Bates Street, Birmingham, which highlights top chef in the metro Detroit area using the best locally grown ingredients. Join for one class or the whole series as Detroit’s finest exhibit their recipes and tools of the trade while enjoying all that mother Michigan has to offer! To register for classes, contact The Community House, 248-644-5832, or online at www.tchserves.org.
A Thanksgiving Feast
Guest Chef, Steven Grostick will be cooking an assortment of hors d' oeuvres, to include Roasted Butternut Squash & Granny Smith Apple Soup, and recipes with tips focused on stuffing, salad and roasting. For dessert we will prepare Roasted Stuffed Apples and Pumpkin Cheesecake.
Steven Grostick, Executive Chef at the Toasted Oak Grill & Market, is an award winning Chef with more than 15 years of experience as a progressive culinary professional.
Tuesday, November 19 6:30-8:30pm $32 (Series $108)
Guest Chef, Pam Aughe will be preparing; Apple Carrot Soup (made with local produce), Herbed Cracker Bread (Westwind Milling), and Hot Mulled Apple Tea (Ashtons Cider).
Pam Aughe, R.D. graduated from Drexel University in Philadelphia, PA with a degree in Dietetics. Pam is presently the Food Editor of edible WOW Magazine.
Thursday November 29 6:30-8:30pm $32 (Series $108)
Raw Foods: Vegan Pumpkin Pie
Guest Chef, Amber Popoure will be preparing; Raw Vegan Pumpkin Pie garnished with Michigan Maple candied pecans.
Amber is the owner of Cacao Tree Cafe in Royal Oak, also having spent almost 11 years at the Inn Season Cafe, her background in vegetarian cuisine is extensive.
Thursday November 15 6:30-8:30pm $32 (Series $108)
Low and Slow | Slow Foods
Guest Chef, Andy Hollyday will be preparing; Red wine braised short ribs and braised pork belly. Andy is the Executive Chef of Michael Symon’s Roast in Detroit, MI and has held positions at fine dining establishments in France and the US including, L'ssentiel, the Ritz-Carlton Dearborn and Tribute. Andy is a graduate of the Culinary Institute of America.
Tuesday November 27 6:30-8:30pm $32 (Series $108)
To register for any of these classes, contact The Community House at (248) 644-5832 or online at www.tchserves.org.