1. Art and Diseño

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F Foods
of 2015
SATURDAY, FEBRUARY 7, 2015 | 10 a.m.-3 p.m.
HAGERTY CENTER
NEW ON
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715 E. Front St., Traverse City, Michigan | Check-in begins at 9:45 a.m.
Hosted by NMC Extended Education
SAVOR THE LOCAL
CULINARY SCENE
IN A SATURDAY OF
FOOD DISCOVERY
• Design your own experience
• 16 tasty choices - select 4
Discover
why our culinary classes
placed first in TRAVERSE Magazine’s Red
Hot Best. Meet new foodie friends, try different foods, learn new cooking skills, and get
fresh ideas.
• Samplings in every session
• Large screen projection for
easy viewing of demos
NMC Culinary instructors, area chefs, and
local gourmet food artisans demonstrate and
share tips, tricks, and samplings in this
learn-a-lot-quick experience at the Hagerty
Center overlooking Grand Traverse Bay.
nmc.edu/ees
Festival of Foods Schedule
Select one from each session. Check-in begins at 9:45.
Session One 10:00 - 11:00
Breakfast on the Farm! – Chefs Jonathan Dayton and
Stephanie Wiitala with Black Star Farms share a few tips
L
and easy ways to approach
Delicious vegetable
FULbreakfast.
egg roulades, make-it-your-own-way breakfast hash and
coffee granola – what a great way to start your day!
From Bird to Broth – Simon Joseph, owner of Roaming
Harvest Food Truck and Harvest Restaurant, walks you
through the identification and utilization of the primary parts
of whole chickens. Watch him make a basic chicken stock
and then sample various items created from the cut up
chicken.
Everyday Sushi – Eric Kolden, chef/owner of White on
Rice, shows you how to roll basic sushi. Pick up basic knife
skills and cutting techniques as he demonstrates how to
make this healthy Japanese staple accessible in your own
kitchen.
Smoothies, Juicing and More – Kris Rockwood, creator
and owner of Press on Juice, shares recipes and new
ideas on how to pack a powerful punch while getting your
daily fruits and vegetables in each day with fun and flavor.
Discover how cold pressed juice is made and how you can
enjoy the healthy benefits on your own.
Session Two 11:20 - 12:20
Stuffed with Love – Cannelloni, agnolotti, and tortellini,
oh my! Hagerty Center’s Executive Chef, Cole Thornton,
shows you some of the wonderful shapes of stuffed pastas
– how to form them, what to fill them with, and what types
of sauces and garnishes complement these little pillows of
love.
Sorbets and Ice Cream – Michelle Rodriguez shares her
passion for food while demonstrating how to make a no fail
recipe of traditional vanilla “anglaise” and then watch her
delight your tastebuds with a flavorful and delicious chipotle
raspberry sorbet. Along the way, discover the differences
among the many frozen treats.
Global Cheeses – Kim Fish, manager and expert cheese
monger with The Cheese Lady in Traverse City, treats your
senses to a world of cheese flavors and families from soft
to hard and everything in between. Listen and learn as you
taste and try a variety of delightful cheeses.
Taste of India – Ali Lopez, chef and certified health coach,
brings the flavors and spices of India to your kitchen.
LLshe shares secrets to creating
Experience Indian dishes
FUas
delicious dal, chai spiced rice, chutney and curry roasted
vegetables.
Session Three 12:40 - 1:40
Cooking Without a Recipe – Chefs Eric Patterson and
Jen Blakeslee, owners of The Cook’s House share their
expertise and a few secrets
FULL to cooking delicious meals
without recipes. Great cooking goes beyond following a
recipe – it’s knowing how to coax the greatest possible
flavors from your ingredients.
Oil and Vinegar at its Best – Andy Stewart, corporate chef
for Fustini’s, shares the ease and versatility of integrating
traditional balsamic vinegars as a reduction, glaze or syrup.
Learn flavor-infused olive oil techniques used in baking and
sautéing and taste the marvelous marinades and emulsions
he gets as he combines flavors.
Cooking with a Colorful Palette – Join Chef Laura
McCain, certified nutritionist with Munson, in creating an
artist’s palette of colorful produce that tastes as good as
it looks. Learn tips and techniques for utilizing in season
produce to create a delectable salad.
Knife Skills – Which knife do I use? How do I sharpen
my knives? How much should a good knife really cost? So
many questions! Let Bob Rodriguez, Chef Instructor with
GL Culinary Institute provide you with some answers as he
demonstrates proper knife usage, care and sharpening.
Session Four 2:00 - 3:00
Cavatelli with Mushroom Ragu – Learn the secrets of
making your own pasta and sauces with Mickey Cannon,
Executive Chef and partner at Tuscan Bistro. Watch the pro,
pick up tips, and taste the delicious outcome.
The Best of Bread - Taste a full array of artisan breads
and discover simple, creative and delicious ways to utilize
breads in your meal planning for a healthier 2015. Stacey
Wilcox, owner of Bay Bread Company, provides a fun and
insightful look at the wonders of bread.
Chocolate: From Bean to Bar – Jody Hayden, co-owner
of Grocer’s Daughter Chocolate, takes you on a chocolatetasting odyssey from the cocoa bean in its raw form to
the varying cacao percentages. Let your palette learn to
distinguish between milk and white chocolate and the many
different dark chocolates available in today’s marketplace.
Fresh Take on Fish – Take a break from the routine of
chicken for dinner and let Brian Kissel, chef at Manistee
National Golf & Resort, provide you with recipes for quick
ULL
weeknight dinners. He’llFdemonstrate
the preparation of a
delicate textured Charmoula Barramundi with yogurt sauce.
Gain tips on how to buy seafood, preparation considerations
and quality concerns.
Register early — sessions fill fast!
Your Day Consists of 4 Demonstration Sessions and
Lots of Tastings for $79
Clip and bring on February 7
#
Session One 10:00 - 11:00
____Breakfast on the Farm!
____From Bird to Broth
____Everyday Sushi
____Smoothies, Juicing & More
Session Three 12:40 - 1:40
____Cooking Without a Recipe
____Oil & Vinegar at its Best
____Cooking with a Colorful Palette
____Knife Skills
Session Two 11:20 - 12:20
____Stuffed with Love
____Sorbets & Ice Cream
____Global Cheeses
____Taste of India
Session Four 2:00 - 3:00
____Cavatelli with Mushroom Ragu
____The Best of Bread
____Chocolate: From Bean to Bar
____Fresh Take on Fish
Record your choices and bring this with you to the Festival of Foods, Saturday, Feb. 7.
Check-in begins at 9:45 am at Hagerty Center (715 E. Front Street | Traverse City). See you there!
REGISTRATION FORM -
Festival of Foods
Please register me for:
Session One 10:00 - 11:00
____Breakfast on the Farm!
____From Bird to Broth
____Everyday Sushi
____Smoothies, Juicing & More
Session Three 12:40 - 1:40
____Cooking Without a Recipe
____Oil & Vinegar at its Best
____Cooking with a Colorful Palette
____Knife Skills
Session Two 11:20 - 12:20
____Stuffed with Love
____Sorbets & Ice Cream
____Global Cheeses
____Taste of India
Session Four 2:00 - 3:00
____Cavatelli with Mushroom Ragu
____The Best of Bread
____Chocolate: From Bean to Bar
____Fresh Take on Fish
Name_________________________________________________Email___________________________________ Male q Female q
Street/City/State/Zip___________________________________________________________________________________________
Day Phone______________________ Home Phone______________________ Birth Date___________________________________
Cost -$79.00 Method of payment:_ q Cash q Check (Payable to NMC)
q VISA q MasterCard q Discover No._________________________________________________________________
Cardholder’s Name_____________________________________________ Exp. Date____________ CVC (3 digits on back)_________
There are five ways to register:
Phone (credit/debit card): 231-995-1700 or 800-748-0566, ext. 1700
In Person: EES Office at NMC University Center, north wing, Cass Road, between 14th St. & S. Airport Rd.
Mail:NMC-EES, 1701 E. Front Street, Traverse City, MI 49686-3061
Online (credit/debit card): www.nmc.edu/ees - Email session choices to [email protected]
Fax: 231-995-1708
REFUND POLICY - A 100% refund will be given if a request is made three (3) business days prior to the event.
Code:3113
Northwestern Michigan College
Extended Educational Services
1701 E. Front Street
Traverse City, MI 49686-3061
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Festivds
Nonprofit Org.
U.S. Postage
Foo
of 2015
PAID
Permit #170
Traverse City MI
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k
Than
to these local businesses for helping to support this event:
Black Star Farms, The Cheese Lady, The Cook’s House, Fustini’s, Grocer’s Daughter Chocolate, Hagerty
Center, Munson Medical Center, Press on Juice, Roaming Harvest/Harvest Restaurant, Tuscano Bistro, and White on Rice.
Enhance your culinary skills! Try a hands-on cooking class this winter:
Tues. Jan. 20
Wed. Jan. 21
Sat. Jan. 24
Mon. Jan. 26
Wed. Jan. 28
Sat. Jan. 31
Sat. Jan. 31
Tues. Feb. 3
Mon. Feb. 9
Thurs. Feb 12
Mon. Feb. 16
Tues. Feb. 17
Wed. Feb. 18 Fri. Feb. 20
Mon. Feb. 23
Wed. Feb. 25
Sat. Feb. 28
From Scratch--Pasta and Sauces
Cook Like a Chef
Sweet and Savory Scones
Sausage Making Workshop
Simply Shrimp
Kids in the Kitchen: Pizza Party
International Pizza Party
Fish for Dinner
Prep Once, Eat Healthy All Week
For Italian Food Lovers
The Cook’s Choice
Pate and Terrine Making Workshop
Knife Skills--Slice, Chop and Dice Like a Pro
Cooking with Kids Tempeh and Tofu--Everyday Recipes
Secrets of Spanish Paella
Rustic Truffles
Mickey Cannon
Cole Thornton
Pete Peterson
Andrea Diebler
Cheryl Janz
Rebecca Walters
Rebecca Walters
Mickey Cannon
Cole Thornton
Pete Peterson
Eric Patterson & Jennifer Blakeslee
Andrea Deibler
Brian Kissel
Stephanie Wiitala
Sherry Davis
Cheryl Janz
Jody Hayden
+ More classes in March & April
Detailed info & registration at www.nmc.edu/ees
231.995.1700