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Tuesday
Nov132018

2019 PFC Cooking Class Schedule

 

$25 per person, with a child aged 12-17 free with adult purchase.

All classes are held at PFC Natural Grocery & Deli at 507 Harrison Street in Kalamazoo. Sign up in person at PFC with a friendly storekeeper, or call the store at (269) 342-5686 and pay with a credit or debit card.

Looking for a fun, educational gift idea? Purchase a voucher good for one cooking class for $25 at PFC! Your gift recipient can exchange the voucher for participation in any cooking class.

*Advance registration necessary--just bring the voucher to a PFC cashier at least two days before any class.

The 2019 Class Schedule is as follows:

Nicaraguan Cuisine - Cesar Briones

Sunday, November 3rd from 2-3:30pm

Join chef Cesar Briones to learn how to make some of his favorite Nicaraguan dishes: fritanga and Vigoron.  Fritanga means "a bunch of fried stuff" and includes Gallo pinto (fried rice and beans), which is THE staple of Nicaraguan cuisine  (so much that there is a law of Gallo pinto that says that the dish is an integral part of our culture and public schools are encouraged to serve it for breakfast for its nutritional value), fried cheese and fried plantains served with a fresh salad.  Vigoron was invented many years ago in a baseball stadium, the most popular sport in Nicaragua, when one lady selling food inside the stadium came up with the idea of mixing boiled Yuca and Chicharon (fried pork skin) with salad. She claimed that the players of the local team were eating that food because it gave them vigor, and she named the dish "vigoron". It is now a staple of Nicaraguan Cuisine everywhere, inside and outside the baseball stadium, but even to this day in the middle of the baseball game, everybody can enjoy vigoron, just like a hot dog in a U.S. Baseball stadium.  Cesar is Fulbright scholar who is currently pursuing his Ph.D. in Youth and community development.

 

Learn to Make Baklava - Hether Frayer

Sunday, December 8th from 2-3:30pm

Learn how to make this flaky, buttery sweet treat in time for the holidays. Baklava is a famous pastry made of many layers of thin phyllo dough. The traditional Chaldean recipe contains walnuts spiced with sugar, cardamom and rose water.

 

Greek Cuisine - Hether Frayer

Sunday, January 5th, 2020 from 2-3:30pm

Chef Hether Frayer has loved Greek style spinach feta pie since she was a young girl. As an adult, with an abundance kale from her CSA, she adapted the recipe to be made with kale.  Learn how to make phyllo spanikopita (with kale and other dark leafy greens) as well as lemon rice soup.

 

30 Minute Mozzarella - Hether Frayer

Sunday, February 2nd, 2020 from 2-3:30pm

Learn how to make Rikki Carrol's popular 30 Minute Mozzarella, in your own kitchen. With just a few simple ingredients, Hether Frayer will show you how easy it is to make cheese at home. From milk to yum, this recipe is fun for all ages.


 


Past 2019 Classes:

 

Ukrainian Cuisine - Yuliia Sergeeva

Sunday, Oct 6th 2-3:30pm 

Chef Yuliia Sergeeva is excited to share two of her favorite Ukrainian specialities. She is a Fulbright Scholar studying in Kalamazoo who is passionate about food and the cultural experience that surrounds it. Join her and learn to make:

  • Holubtsi - Ukrainian cabbage rolls with rice and meat or mushrooms, sauteed in tomato sauce and served with sour cream.

  • Eggplant Ikra -  eggplant salsa, served on a pumpernickel bread toast

 

Using Cauliflower Instead of Grains - Sara Kozminske

Tuesday, June 11th 6:30 - 8:00pm

Keto-friendly and low carb! Learn how to make delicious pizza with a cauliflower crust, as well as fried “rice” with chef Sara Kozminske.

Please notify Hether at hether@freshfoodisfun.com of any dietary needs that you may have. 

 

Ferments - Heather Colburn

Tuesday, May 14th 6:30 - 8:00pm 

Learn how to make easy and delicious fermented veggies and kombucha with Heather Colburn, owner of Elder Fire Farm Arts.

Please notify Hether at hether@freshfoodisfun.com of any dietary needs that you may have.

 

Traditional Ricotta Cheesecake - Natasha Blake-Beach

Wednesday, May 8th 6:30 - 7:30pm 

Spend quality time with a special woman in your life while you learn to make traditional ricotta cheesecake with chef Natasha Blake-Beach, the creator of some of your favorite PFC Bakery treats. Sample cheesecake and housemade toppings, and take home recipe cards.

PLEASE NOTE: This class will make foods that contain dairy and may contain gluten.

 

Vegan Brunch! - Paul Vugteveen

Tuesday, May 7th 6:30 - 8:00pm 

Join Chef Paul Vugteveen of OPEN Vegan Eats as he demonstrates his absolute favorite brunch dishes! Paul has been serving up original vegan brunch for years. Paul will provide recipes for items ranging from eggless omelets to pancakes and waffles to handmade breakfast sausage. Plus, learn the technique for creating perfect hash browns from scratch!

OPEN Vegan Eats specializes in barrier free food. Please notify Paul at paul@openveganeats.com of any dietary needs that you may have.

 

Handmade Vegan Meats - Paul Vugteveen

Tuesday, Apr 16th 6:30 - 8:00pm 

Chef Paul Vugteveen of OPEN Vegan Eats will demonstrate a variety of handmade meat analogues. Paul has been fine-tuning his recipes and techniques for years. In this class, participants will take home recipes and learn what it takes to creat their own hand rolled sausages, sliced deli meats, and charcuterie.

OPEN Vegan Eats specializes in barrier free food. Please notify Paul at paul@openveganeats.com of any dietary needs that you may have.

 

Soup It Up! - Sara Kozminske

Tuesday, Apr 9th 6:30 - 8:00pm 

Learn the basics of soup making with chef Sara Kozminske. We’ll make stock and bone broth, and use those to make classic soup recipes, including a creamy soup, a broth-based soup and a pureed soup. Get creative time and money saving tips to make healthy, hearty, delicious soups using seasonal ingredients. 

Please notify Hether at hether@freshfoodisfun.com of any dietary needs that you may have.

 

How to Make Stringy Mozzarella - Hether Frayer

Sunday, Mar 24th 11am - 12:30pm 

This class will feature Ricki Carroll’s 30 minute mozzarella recipe. That’s right - it’s possible to make delicious homemade cheese in less than an hour. It’s really interesting to watch the cheese curds form, and super fun stretching the cheese to finish it off! Of course, participants will get to taste the fresh cheese!

 

Corned Beef - Natasha Blake-Beach

(CANCELLED) Tuesday, Mar 12th 6:30 - 8:00pm

Do you want traditional corned beef for St. Patrick’s Day? Does it seem intimidating or feel like too much work? Let Chef Natasha Blake-Beach show you how this traditional recipe can be fun and easy!

Due to special ingredients needs for the Corned Beef Cooking Class, we had to have a minimum number of 4 people registered for this class by Thursday, February 28. Unfortunately, we had to cancel this class due to low enrollment. Thank you for your understanding.

 

Vegan Foundations - Paul Vugteveen

Tuesday, Mar 5th 6:30 - 8:00pm 

Learn kitchen tested techniques that will act as the basis for building dishes that are simple, yet burst with flavor! Join Chef Paul Vugteveen of OPEN Vegan Eats to create handmade and shelf stable items that provide the depth of flavor that is often missing when it comes to vegan food. Chef Paul Vugteveen will demonstrate how to stock up your pantry with items that are sure to please! Join Paul as he builds dishes from scratch and offers up a way of cooking that refuses to compromise quality.

OPEN Vegan Eats specializes in barrier free food. Please notify Paul at paul@openveganeats.com of any dietary needs that you may have.

 

Raw Food Love - Sara Kozminske

Tuesday, Feb 12th 6:30 - 8:00pm 

Preparing healthy food is one of the best ways to show love, and raw foods are a great option, whether you're treating someone else or yourself. Join us to learn several raw foods dishes with chef Sara Kozminske, all served up with a healthy side of love.

Please notify Hether at hether@freshfoodisfun.com of any dietary needs that you may have.

 

Vegan Baking Basics - Paul Vugteveen

Tuesday, Feb 5th 6:30 - 8:00pm 

Chef Paul Vugteveen of OPEN Vegan Eats will discuss foundations of vegan baking and demonstrate tested recipes and techniques that will result in a successful and flavorful experience! This class is for anyone interested in baking vegan in a way that refuses to compromise flavor. Participants can look foward to taking home innovative recipes and techniques including handmade egg replacers and dairy substitutes.

OPEN Vegan Eats specializes in barrier free food. Please notify Paul at paul@openveganeats.com of any dietary needs that you may have.

 

Ferments - Heather Colburn

(SOLD OUT) Tuesday, Jan 15th 6:30 - 8:00pm 

New year, New Microbiome! Learn how to make easy and delicious fermented veggies, yogurt, and kombucha with Heather Colburn, owner of Elder Fire Farm Arts.   

Please notify Hether at hether@freshfoodisfun.com of any dietary needs that you may have.

 

Handmade Vegan Cheese - Paul Vugteveen

Tuesday, Jan 8th 6:30 - 8:00pm 

Learn how to make complex and delicious vegan cheese by hand from Chef Paul Vugteveen of OPEN Vegan Eats! Paul uses only the highest quality ingredients and is always innovating, bringing new cheese to his customers and clients. These flavorful cheeses are great for cheese and cracker platters, deli style sandwiches, or a delicious component countless dishes.

OPEN Vegan Eats specializes in barrier free food. Please notify Paul at paul@openveganeats.com of any dietary needs that you may have.