Trust us, you’ll go home with a fantastic flavored jam, excited to make more for yourself and as great gifts. Enjoy learning the basics of waterbath canning, while learning to make jam using fresh fruit. Jam makes great gifts, ice cream topping, cupcake filling, pancake topping...the possibilities are not limited to your morning toast or […]
How To Series – Show Me How To…. Use Convection Cooking Convection cooking is a bit of a mystery to some. Come to this workshop to learn from Chef Valerie Hanson how to make the best use of your convection oven and/or air fryer. Both of these are types of convection cooking. In this class, […]
How To Series – Show Me How To…. Make Pate a Choux Pate a Choux is a unique dough that is the base for cream puffs, eclairs, beignets, churros, and many other pastries. Once the technique for making the dough is mastered (via Chef Valerie Hanson), the pastries are a breeze and impressive to serve. […]
Biscotti Learn how to make decadent cherry pistachio biscotti. Biscotti literally means twice cooked, and we will be doing just that to make a tasty treat. You'll love this experience at Art of Cookery with Chef Valerie Hanson and wonder why you ever bought something you could make so well yourself!
Pierogi are essentially filled dumplings that are boiled and then often fried. They hail from central and eastern Europe. Homemade pierogi are a traditional holiday food in many homes. But these delicious little gems shouldn't be limited to one or two days of the year and can be adjusted in both fillings and sauces to […]
Can a dish by any other name taste as neat? Join us to learn to make lasagna. Not just the layers and fillings, but the pasta sheets too! You'll never pre-boil hard plastic-like lasagna noodles from a box again. Make a STELLAR traditional lasagna all from scratch, even the sauce AND the noodles. Discover tips […]
Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake. – Wikipedia Learn tips and techniques for this quintessential brunch/breakfast dish. Chef Valerie has developed what […]
I have a Dutch Oven - What can I make with it? This cooking class guides participants through several uses of a Dutch Oven. What is a Dutch Oven? They are very versatile, and under-appreciated, thick-walled pans with tight fitting lids with a great many uses in the kitchen. Usually, 4 to 6 quarts in […]
Great over chicken and also in pastas, and dating to the 1790’s, this mother tomato sauce can be French or Italian. French style typically uses little garlic and no oregano or basil. While the Italian style does. Mother tomato sauce usually isn’t vegetarian, but it is easy to make it so! Come to this session […]
Experience New Orleans wherever you are! Pate a Choux is a unique dough that is the base for cream puffs, eclairs, beignets, churros, and many other pastries. With Chef Valerie Hanson, master the technique for making the dough and then use it to make beignets that are impressive to serve. Deep frying is involved so […]
For many families, holidays are tamalada time, the time to crowd into a fragrant kitchen to make tamales. These wrapped pieces of deliciousness can be filled with anything from pork to pineapple to squash blossoms, the steamy corn dumplings are most delicious. A tamale is a traditional Mesoamerican dish, probably from modern-day Mexico, made of […]
Remember the old-fashioned Chicken Sunday dinners that everyone sat at the table and enjoyed together? Do you have a busy household and have very little time to cook a delicious and nutritious meal? Perhaps you are just getting into cooking for yourselves instead of restaraunt and take-out? Need some basic cooking skills? Seeking to save […]
Make Pate a Choux Pate a Choux is a unique dough that is the base for cream puffs, eclairs, beignets, churros, and many other pastries. Once the technique for making the dough is mastered, the pastries are a breeze and impressive to serve. In this session, learn to make this unique cooked dough; and, finish […]
Get ready for the taste of Autumn and the holidays with pumpkin pie! Is it Autumn? Learn to make a fabulous pumpkin pie, from a real PUMPKIN. There truly is a difference in flavor when making a pumpkin pie from natural ingredients…and we mean the pumpkin too. You’ll learn how to easily make a pumpkin […]
Learn how to: Make Great Gravy from now on! Do you skip making the gravy from scratch for that holiday meal because it is lumpy, too salty, runny, too thick, etc? You are not alone. Millions of jars/cans/envelopes of gravy are sold in the US each year. Yet, it is truly easy to make flawless […]
In this session of our How To Series, join Chef Valerie Hanson in making and dining on a group charcuterie board. Impressed by a beautifully presented charcuterie board? Want to feed a group with varied tastes? Learn tips to making one for your next gathering. Create a small board to take home and dine on […]
You don’t need a bread machine! Bread baking is soul therapy. Make a beautifully soft white bread in the traditional way. Be surprised that it is almost the same amount of on-hand time as bread machine baking, just minutes extra … and oh so much more satisfying. While the bread is rising, CHURN BUTTER! Awesome. […]
Learn to ROCK your POT! Interested in getting an electric pressure cooker but curious if it is for you? Have one but are a bit afraid of it? Just want to easily enjoy cooking a meal your family will love? Come for this session and cook an entire meal using the pressure cooker. We will […]
Want to learn to make donuts to die for? Join this fun event with Chef Valerie Hanson. History suggests that donuts (aka doughnuts) are a true American creation. Dating to the 1800s this pastry with a hole has developed over time into many varieties. In this session, learn the basics of making donuts and of […]
Can a dish by any other name taste as neat? Join us to learn to make lasagna. Not just the layers and fillings, but the pasta sheets too! You'll never pre-boil hard plastic-like lasagna noodles from a box again. Make a STELLAR traditional lasagna all from scratch, even the sauce AND the noodles. Discover tips […]
