Brazilian Empadhinhas

Thurs. 4/12  6:00-8:30pm
$30.00 (Includes empadinhas to take!)
Samba on over to the School of Cooking and get ready to have some fun with Brazilian chef and proprietor of Savors & Secrets, Narlo Schiesser! Chef Narlo specializes in unique, authentic, and gourmet Brazilian cuisine. In this class, she is eager to teach you to prepare empadhinhas — savory, bite sized “pot pies” made with a shortbread pastry crust and filled with vegetables, seafood, and/or chicken — or a combination! Empadinhas are the perfect cocktail bite and addition to any buffet. This delicacy can also be made as a regular sized pot pie known as an empadão. Regardless of the size or name, these savory pies are utterly delicious! Try a taste of three empadhinhas:  Vegetable, Chicken, and Seafood. Craft a couple of mini ones of each flavor to take home and bake. This class is sure to leave you with a very special memory to savor, so register soon!  Hands on
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Plant-based Perfection
Thurs. 4/19  6:00-8:30pm
What types of food do vegans eat? What is a plant-based diet and why is it good for us? What are vegan substitutions for non plant-based ingredients? How do you make a vegetarian menu vegan? Our knowledgeable and classically trained chef and registered dietitian, Chef Jen Plaggemars, has the answers to these questions! Bring your questions and appetite for this veritable vegan feast:  Toasted Pine Nut Pesto Hummus with Warm Naan, Walnut & Dried Michigan Cherry Stuffed Mushrooms, Edamame Cashew Kale Salad with Honey Tahini Dressing, Pesto Cauliflower Steaks with Smoky Romesco Sauce, Braised Coconut Spinach with Chickpeas & Lemon over Farro, and Chocolate Cupcake with Mocha Buttercream Frosting.  Demonstration
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Cuisine from Mother Earth & Earth Day Art with Young Rembrandts 
Sun. 4/22  2:00-4:30pm
Calling aspiring chefs in K-5th grade to the School of Cooking to work with Miss Lisa to celebrate this bountiful cuisine from Mother Earth:  Green Punch, I Love the Earth Apple Snack with Caramel Dip, create a trio of Earth Day Salads -- Flower, Sunshine, & Tree and an Individual, Personalized Pizza Globe, and fill a Crispy Rice Cereal Bird Nest with Chocolate Pudding and decorate it with Candy Eggs. Enjoy a story of how dirt made your lunch, too! After lunch, you’ll dig your drawing lesson with Young Rembrandts during which you’ll create a masterpiece celebrating Mother Earth to display in your biosphere.  Hands on Cooking Class & Art Lesson for Kids in K-5th Grade
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Craving Cream Pies

Thurs. 4/26  6:00-8:30pm

$30.00 (Includes mini version of each flavor)
Calling all enthusiasts of cream pies to the School of Cooking to work with our sweetheart of a chef, Chef Steve Stutz, to create some of his favorite creamy centered pies. Learn his tips and techniques for the perfect graham cracker and chocolate cookie crumb crusts and how to fill and decorate these creamy creations:  Chocolate Cream Pie in a Chocolate Cookie Crust, Coconut Cream in a Graham Cracker Crust, and Peanut Butter Cream in a Chocolate Cookie Crust. Try a taste of each during class and make a mini version of each cream pie to take home. This is one sweet occasion you won’t want to miss!  Hands on
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Jr. Chef: Brunch & Masterpiece for Mom
Sun. 5/6 2:00-4:30pm
Calling aspiring chefs in K-5th grades to the School of Cooking to work with Miss Lisa Micunek to prepare the mother of all brunches for you to recreate at home for Mom or Grammy on Mother’s Day! On that special day, you’ll know how to prepare these picture-perfect brunch dishes sure to delight Mom and Grandma: Frozen Fruit Kabobs with Ganache Drizzle, Herbal Tea Sparkler, Queen for a Day Crumb Cake, Herb, Egg & Cheese Won Ton Quîche Cups, and Raspberry Jam Thumbprints. After you sample your brunch dishes you’ve helped make, gather round the art table to create a masterpiece with Young Rembrandts to present to mom on her special day. Enjoy a visit from the Court of the SW MI Scholarship Pageant Program, too!  Hands on cooking & art lesson for K-5th grade 
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Vendor Class: s.a.l.t. sisters
Tues. 5/8 6:00-8:00pm
Martin’s Super Markets is proud to support the local Goshen, IN based business, s.a.l.t sisters. They provide 50+ sea salts and mineral salts, several herb blends and flavored organic cane sugars to our stores as well as vanilla making kits, gift collections and accessories. Charmane Skillen and her company of four employees have personal commitments to educate on all the incredible benefits of unprocessed and unrefined sea salts, which has grown to a healthy distribution of product to 27 states! We are lucky to have Charmane home from travel to share her passion and her products, which many have grown to love and look specifically for in our stores. She will prepare three 30 minute meals using her own seasoning products. Recipes will include a Simple Sause with Pasta and Crusty s.a.l.t. Seasoned Garlic Bread with Grilled Veggies and Antipasto Platter, a Puff Pancake and Zucchini and Yellow Squash Hash with Honey Glazed Bacon as well as a Portuguese Green Soup and California Veg-gie Sandwich. Taste and learn some news seasoning secrets with Charmane and s.a.l.t. sisters!  Demonstration 
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An Asian Occasion with Chef Daysha
Tues. 5/15 6:00-8:30pm
During culinary school, our talented Chef Daysha Amster loved learning about international cuisine. In this class, Chef looks forward to enlisting your help to prepare dishes from the Pacific Rim and Northeast Asia, areas near and dear to her heart and palate. She’ll be your gastronomic tour guide as you work alongside her preparing these amazing Asian wonders: Chinese Green Onion Pancake with Sweet Chili & Soy Sauce, Fresh Thai Spring Rolls with Peanut Sauce, Spicy Korean Cucumber Banchan, Japa-nese Miso Glazed Chilean Sea Bass, and Japanese Shrimp Tempura. Don’t miss this special Asian occasion!  Partial hands on
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The Powers of Alternative Flours (GF)
Wed. 5/23 6:00-8:30pm
What do you do with gluten-sfree flours made from almonds, coconut, quinoa, and garbanzo bean? Why are they good for us? Can we use them in savory and sweet dishes? Our extremely creative and knowledgeable Chef Jen Plaggemars, RD, has the answers to these questions! Learn what makes these flours in the baking aisle of your Martin’s Super Markets special, useful, healthful, and delicious in these savory and sweet gluten-free dishes: Quinoa Flour Crêpes with sliced Banana & melted Organic Peanut Butter, Caramelized Mushroom & Asparagus Quîche in a Quinoa Flour Crust, Coconut Flour Bread served warm with homemade Rhubarb Jam, Garbanzo Bean Flour Falafel with Tahini Yogurt Sauce, Almond Flour Crust Pizza alla Margherita (crushed tomato sauce, fresh Mozzarella, & basil from Green Spirit Farm), and Coconut Flour Chocolate Chunk Bars. Don’t miss out on learning the powers of alternative flours!
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