2012-2013 Cooking Class Schedule
Class registration is now closed. Requests received are placed on a waiting list.
Please remember that you are not confirmed for a class unless you hear from us via an invoice for a class.
Classes are held in the Simply Good Kitchen: 1105 S. Adams Rd., Birmingham, MI -- MAP
7 p.m.–10 p.m. unless otherwise noted.
Instructions: Click on a class title for the description. Select the number of spaces you'd like to request and submit the form with your information or download a complete class schedule first. Bring your appetite—we will enjoy all of the foods prepared in class.
A Taste of Italy – Chicken Marsala
We “travel around the boot” to combine Italian favorites in this delicious menu. For Beef Carpaccio Salad we thinly-slice seared beef and top it with salad greens tossed with “O” Cabernet Vinaigrette, Parmesan curls, and deep-fried capers. Next, a classic Sicilian Chicken Marsala served with handmade Potato Gnocchi, luscious Italian dumplings. Mascarpone Maple Cheesecake marries the flavors of delicate Italian mascarpone cheese with sweet American maple syrup and toasted pecans.
This is a demonstration class. Written recipes and dinner will be provided.
×Bill & Shanny’s Favorite Winter Menu
This eclectic and flavor-packed menu combines favorites of both Bill & Shanny. A salad featuring Crispy Pan Fried Oysters on Herb Crêpes starts the meal. Roasted Asian Pork Tenderloin, a quick and easy favorite, will be featured with Sweet Onion Mashed Potatoes. Dessert: Classic Crème Brûlé.
This is a demonstration class. Written recipes and dinner will be provided.
×A Tribute to Julia Child
Learn to prepare these French classics: Country Pâté served with cornichons, whole grain mustard and Pickled Onions. Sautéed Chicken Breast stuffed with Mousseline (light ground meat mixture flavored with tarragon & lemon) will be finished with White Wine Mushroom Sauce. Dessert is classic Profiteroles; ice cream puffs sitting in a pool of chocolate sauce.
This is a demonstration class. Written recipes and dinner will be provided.
×Countryside French Bistro - Beef Bourguignon
We’ve combined favorites from a few classes to make this traditional French menu. We’ll demonstrate how to trim feathery frisée greens to make Frisée aux Lardons, a lovely salad topped with crispy bacon lardons, warm sherry vinaigrette and a poached egg. We’ll discuss braising techniques as we prepare a classic Beef Bourguignon with creamy mashed potatoes. A favorite easy dessert, Cherry Clafouti, is almost pudding like in texture.
This is a demonstration class. Written recipes and dinner will be provided.
×German Favorites
This menu will start with the classic: German Beer Cheddar Soup it will be garnished with ham and our fresh made sausage. Then we will prepare Cider Braised Pork Shoulder. We’ll accompany it with Raclette Cheese Sauce over Spätzel. Crispy Apple Strudel takes just minutes to make using prepared phyllo dough.
This is a demonstration class. Written recipes and dinner will be provided.
×Hungarian style Chicken Paprikash
If you were really lucky, you learned to cook with neighbors or relatives from the “old country” who shared the recipes they brought with them. This Hungarian Chicken Paprikash recipe comes from the late Helen Ksell of Wyandotte. We’ll start with a crisp Blue Cheese and Pear Salad. For the Paprikash, we’ll caramelize onions, sauté chicken legs and mushrooms, and braise it all in homemade chicken stock, adding sour cream at the end to make a luscious sauce. Plump little dumplings, Spätzel, are served along side to soak it all up. A simple, yet delicious, Stuffed Baked Apple is dessert.
This is a demonstration class. Written recipes and dinner will be provided.
×Oven-Roasted Holiday Turkey
Tis the season! We are back with our favorites for the holidays. We will Oven Roast Turkey (and have you witness the importance of resting the roasted meat. And while the turkey is resting you will learn time-saving techniques to make the holiday season less stressful). In addition to Oven-Roasted Turkey, Simply Good sides will include Warm Beet Relish, Cranberry Chutney, Savory Cornbread Stuffing, Frenched Green Beans and our famous Honey White Rolls. Master the art of Gravy-making (lump free!). Traditional Pumpkin Pie
This is a demonstration class. Written recipes and dinner will be provided.
×Shepherd’s Pie
We will start this class with: Smoked Salmon Salad. Then we will demonstrate the ease of braising ground lamb with garlic and rosemary to create Shepherd’s Pie, topping it with luscious whipped potatoes. Dessert is an all time favorite: Creamy Cheese Cake.
This is a demonstration class. Written recipes and dinner will be provided.
×Simply Good Kitchen – Italian favorites
We have many requests for our Spinach Salad with poached egg, bacon, blue cheese and Balsamic Vinaigrette, Chicken Bolognese with Parmesan Sauce served with spaghetti and Lemon Tiramisu. So here are our recipes and techniques’ for these most requested Italian dishes. Buon Appetito!
This is a demonstration class. Written recipes and dinner will be provided.
×Take me to Bourbon Street
Bill & Shanny have not been to New Orleans, but their family of friends have. Listening to their excitement we have put together what would be our version of a Bourbon Street meal. We will start the class with a sauté of Shrimp served on top of a Creamy Mound of Grits. One of our favorite entrées is Jambalaya rice spiked with Bill’s house made Andouille (pork) Sausage served with Sautéed Salmon. The finale to this meal is Bread Pudding served with Bourbon Sauce.
This is a demonstration class. Written recipes and dinner will be provided.
×Vegetarian Meal using Squash, Quinoa and Black Beans
This is not a vegan meal
Roasted Pumpkin, crusted with Panko bread crumbs, Parmesan Cheese and Thyme. This will be served under a bed of Kale and Quinoa, finished with Honey Apple Vinaigrette. For our entrée we will show you how to roast Butternut Squash and serve it over Black Beans seasoned with Southwest flavors (chilies, yogurt, lime, cilantro…). Dessert: Buttermilk Pie
This is a demonstration class. Written recipes and dinner will be provided.
×Meryl's Italian – Sautéed Fish
This is not a vegetarian meal
We will start this meal with Roasted Pumpkin, crusted with Panko, Parmesan and Thyme. This will be served under a bed of Kale and Quinoa, finished with Honey Apple Vinaigrette. Learn invaluable seafood technique as we prepare Sautéed Fish (we will pick the freshest in season) on a bed of Pasta with Spicy Saffron and Mussel Broth. For dessert, who could resist a moist and intense Warm Chocolate Cake with Praline Ice Cream.
This is a demonstration class. Written recipes and dinner will be provided.
×Whole Roasted Beef Tenderloin
This menu is sure to become one of your holiday celebration classics. Our first course will be the all-time favorite Butternut Squash Soup topped with a Mini Crab Cake, we will demonstrate the ease of soup making. We will then herb crust a Whole Beef Tenderloin and roast it in the oven. It will be served with crispy Potato Cakes and Red Wine Mushroom Sauce. We will finish the meal with a holiday treat: Baked Meringue and Candy Cane Ice Cream finished with Chocolate Sauce.
This is a demonstration class. Written recipes and dinner will be provided.
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