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Grand Rapids Cooking School

Cooking classes are held at our showroom kitchen located at:

6275 28th St. S.E. Grand Rapids, MI 49546
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Flavors of Thailand CBC 3 - Soups & Salads
Mar 31 @ 6PM
$50.00 /person
CLASS SOLD OUT
Apr 1 @ 6PM
$60.00 /person
CLASS SOLD OUT
Flavors of Thailand CBC 3 - Soups & Salads
Thai food is one of the world's most highly regarded cuisines but still intimidating to some in the West. We'll demystify it by showcasing the ingredients and techniques used in some of our favorite Thai recipes. You'll see the exquisite contrast in taste and texture that results from blending hot, sweet, sour, and salty components. Using the broths from the earlier class, we will create soups ranging from beautifully simple seasonal broths to hearty chowders and pureed and creamed soups. We will also learn vinaigrettes and emulsions to create salads and dressings.
Springtime Ravioli CBC 4 - Sauces & Condiments
Apr 7 @ 6PM
$50.00 /person
1 available!
Apr 8 @ 6PM
$60.00 /person
CLASS SOLD OUT
Springtime Ravioli CBC 4 - Sauces & Condiments
Nothing matches the flavor and texture of fresh pasta. Combined with the flavors of spring, like garden vegetables and citrus, it makes for a meal sure to impress your family or guests. Learn to make colored pasta dough, fillings, and sauce from scratch, and raviolis filled with Springtime. With our newfound expertise with stocks, we can create the classic Mother sauces and the more complex derivative sauces we all know and love. We will excite our palates with saucy goodness from velvety demi-glace to creamy cheese sauces, spicy barbeques, coulis, pestos, chutneys, and salsas.
Artisan Bread in 5 Minutes a Day CBC 5 - Pasta, Starches & Grains
Apr 14 @ 6PM
$50.00 /person
CLASS SOLD OUT
Apr 15 @ 6PM
$60.00 /person
2 available!
Artisan Bread in 5 Minutes a Day CBC 5 - Pasta, Starches & Grains
If you shy away from baking bread because it is too difficult and time consuming, have we got a secret for you! Making good artisanal bread at home is easy - without kneading, proofing yeast, or high maintenance starters. Come learn the revolutionary secret! Learn about different rice types, pastas, and potatoes. Then we'll go beyond to learn about new ingredients such as couscous, spelt, and quinoa. Whether rich and creamy, hearty and nutty, or light and fluffy, we'll create delicious recipes that make great sides or shine as entrees on their own.
Healthy and Flavorful Cooking CBC 6 - Steaming and Poaching
Apr 21 @ 6PM
$50.00 /person
CLASS SOLD OUT
Apr 22 @ 6PM
$60.00 /person
5 available!
Healthy and Flavorful Cooking CBC 6 - Steaming and Poaching
If you strive to cook more healthy, but are afraid that your food will be bland - this class if for you.  We'll explore healthier cooking techniques & the uses of herbs, spices & other flavor-enhancing ingredients. Steaming, poaching, parboiling, simmering, and blanching are all about cooking food in water. We'll master these cooking techniques by learning the definition of each term followed by a practical application on various foods.
Sushi Maki CBC 7 - Stewing & Braising
Apr 28 @ 6PM
$50.00 /person
CLASS SOLD OUT
Apr 29 @ 6PM
$60.00 /person
5 available!
Sushi Maki CBC 7 - Stewing & Braising
Sushi is healthy, fun and easy to make at home, once you know the techniques. Learn to cook perfect sushi rice and make simple maki rolls using classic ingredients like cucumber, salmon, flying fish roe, and avocado with nori. Wet cooking is used for less expensive, tough cuts of meat and vegetables. Learn to properly brown meat, cookware choices, the best cuts of meats to use, and how to cook them to perfectly delicate tenderness. We'll create delicious stews and braised dishes from around the globe.
Springtime Ravioli CBC 8 - Sauté & Stir Fry
May 5 @ 6PM
$50.00 /person
CLASS SOLD OUT
May 6 @ 6PM
$60.00 /person
CLASS SOLD OUT
Springtime Ravioli CBC 8 - Sauté & Stir Fry
Nothing matches the flavor and texture of fresh pasta. Combined with the flavors of spring, like garden vegetables and citrus, it makes for a meal sure to impress your family or guests. Learn to make colored pasta dough, fillings, and sauce from scratch, and raviolis filled with Springtime. These dry cooking methods are perfect for quick meals. We'll bust out our wok and sauté pans for a night of exciting international dishes. Topics include choosing the right pans, utensils, oil vs. butter, plus the inside scoop on non-stick coatings.
Indian Cuisine CBC 9 - Roasting & Baking
May 12 @ 6PM
$50.00 /person
CLASS SOLD OUT
May 13 @ 6PM
$60.00 /person
CLASS SOLD OUT
Indian Cuisine CBC 9 - Roasting & Baking
Indian food reflects a wide range of flavors and regional cuisines, driven by historical factors such as invasions, spice trade and religious influences. With the diversity of soil type and climate, these cuisines vary significantly from each other. Come experience the flavors and ingredients of this popular cuisine. Using the oven as our heat source for cooking, we'll learn about searing, trussing, brining, convection, determining doneness, and choosing the right oven temperatures. From the juicy roasted meats to perfectly broiled fish and deliciously tender vegetables, there will be a whole lot of cooking going on!
Wood-Fired Pizza CBC 10 - Grilling & Broiling
May 19 @ 6PM
$50.00 /person
1 available!
May 20 @ 6PM
$60.00 /person
CLASS SOLD OUT
Wood-Fired Pizza CBC 10 - Grilling & Broiling
If you’ve ever enjoyed wood-fired pizza, you know what great flavor a little smoke can add to your favorite pizza. We will make pizza dough from scratch and everyone will bake their own pizzas on the Big Green Egg and Kamado Joe ceramic charcoal grills. Grilling is likely the first cooking method used by humans - no other quite imparts the flavor and appeal. We'll explore how to successfully grill everything from fish to fruit, while creating fantastic dishes with your newly learned techniques.
Grilling Rubs and Marinades
May 27 @ 6PM
$50.00 /person
CLASS SOLD OUT
Grilling Rubs and Marinades
Learn the essential techniques for grilling meat, chicken and fish. We'll cover what types of meat and seafood work best on the grill, how to use marinades and spice rubs to enhance flavor, and basic smoking techniques. We will grill pork, chicken and fish for main course dishes and vegetables for a side dish.
   
 
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