The Wineries of Old Mission Peninsula (WOMP) will celebrate the Riesling varietal with Romancing the Riesling. The seven participating wineries will showcase a Riesling perfectly paired with a food offering and souvenir wine glass. Some Peninsula area restaurants are offering special promotions when you present your glass. $15 per person. Call 231-223-7355 for details.
Sat - Feb 20 12:30 PM-5:30 PM
Winter Soups and Stews
Winter Soups and Stews
Chef Lynne Brach
Soups and stews just may be the secret to a good life; they are most certainly our secret kitchen treasures. Not only are soups and stews economical time-savers, they are deeply satisfying on the cold, damp days of winter. Learn how to make your own stock and soups like the pros. You’ll learn the basic techniques to make soup and stew without recipes, time-honored favorites and some jazzy new ones for your repertoire like chicken and dumpling soup, Tuscan wild mushroom soup, Greek egg, lemon and rice soup, Classic onion soup, Apple cheddar soup, Thai coconut soup, Provençale fish stew and many more. Classes are $125 per person, weekend stay packages available.
Fri - Feb 26
Grand Traverse Tasters' Guild
Auction benefiting the students of the Great Lakes Culinary Institute with academic scholarships, books and equipment for their training. The evening includes a raffle, a silent and live auction and wine tasting!
Tickets available at Folgarelli's Market, GLCI offices at the Great Lakes Campus of Northwestern Michigan College, or Wellington St. Market.
Sat - Feb 27 12:30 PM-5:30 PM
Easter Patisserie
Easter Patisserie
Chef Lynne Brach
Americans have a growing love affair with cupcakes. They can fit any occasion and any mood: whimsical, sophisticated, evocative, or just an every day goodie. The cusp-of spring season will guide our cupcake menu. You’ll learn tried and true, traditional favorites like chocolate, white and yellow buttermilk cupcakes as well as many new twists like chai-tea, mocha, and lemon meringue. You’ll learn to handle a piping bag, how to frost, ice, fill, embellish your cupcake creations. You’ll prepare Swiss meringue buttercream, marzipan, crystallized flowers and lemon curd. Head into Easter inspired and ready treat yourself and your friends to these sweet surprises. Classes are $125 per person, weekend stay packages available.
Sun - Feb 28 3:00 PM-5:00 PM
Jazz D'Vine
Live! Jazz with the Jeff Haas Trio to benefit the Grand Traverse Pavillions Foundation.
$25 per person, tickets available by calling (231) 932-3027
Sat - Mar 06 12:30 PM-5:30 PM
I Like Meat
I Like Meat
Chef-Educator Nancy Krcek Allen
Chef Lynne Brach
Chock full of information, technique and tasting, this is probably our most popular class. The star is our local meat cutter who will teach you about meats, their cuts and appropriate uses. You’ll have an opportunity to grill the meat man and find out why befriending a butcher for your meat will up your culinary prowess. We’ll prepare classic and bistro style dishes like Lamb shanks with polenta, Tuscan herbed roast pork loin with roasted vegetable sauce, Tenderloin filet with mushroom sauce, Veal saltimbocca, Chinese glazed spare ribs and lots more. Classes are $125 per person, weekend stay packages available.
Sat - Mar 20 12:30 PM-5:30 PM
Tapas and Spanish Dishes
Techniques of Spanish Cooking and Tapas
Chef-Educator Nancy Krcek Allen
Chef Lynne Brach
Spain, with its sun drenched landscape and intense variety of food traditions, has become a hot culinary destination. After this class and its lush offerings you’ll understand why. You’ll learn the art of making a few select tapas, those small plate dishes that always seem to satisfy; the art of making the perfect paella, eggy “tortillas” and dishes like empanadas, Catalan stew, white gazpacho, flan and Galician apple tart.
Classes are $125 per person, weekend stay packages available.
Sat - Mar 27 11:00 AM-6:30 PM
Wine Immersion Seminar
An all day event providing an excellent overview of winemaking, viticulture, and food and wine pairing. Hosted by our witty and passionate winemaker, Mark Johnson. The day includes a vineyard walk, peasant's lunch, cellar tour, wine tasting, learning materials, and gourmet dinner. The $145 price covers lunch, multi-course dinner paired with Chantal's wines, learning materials and instruction. Class starts at 11AM and runs through dinner. Call 1-800-969-4009 for further details and reservations. Room costs are in addition to the seminar. Call to register and check room availability.
•Class begins at 11:00 on Saturday morning in the Hospitality/Breakfast room
•11:15 – Vineyard Walk
•1:00 – Peasant’s Lunch
•2:30-5:30 Winery Education and the Art & Science of tasting
•6:30 – Dinner at Chateau Chantal
•Bring a jacket, gloves, etc. and walking shoes. It is sometimes very cool out in the vineyard.
Sat - Apr 03 12:30 PM-5:30 PM
Techniques of Italian Cooking
Techniques of Italian Cooking
Chef-Educator Nancy Krcek Allen
Chef Lynne Brach
France may be the queen of technique and refinement, but Italy is the place where a passion for big-flavored, big-hearted and honest food began. Chefs consider Italy a “mother cuisine”—a cuisine of great influence. This class will guide you around Italy where you’ll taste olive oils, prosciutto from Parma and San Daniele, Grana Padano, Pecorino Romano and the great Parmigiano Reggiano cheese. Absorb the spirit of Italy by preparing and dining on dishes like minestrone alla Genovese, Tuscan bean soup, grissini, potato focaccia, gnocchi, insalata di mare, cauliflower with raisins and pine nuts, zucchini a’scapece, Italian stuffed cabbage, risotto alla Milanese, fried calamari, polpettone (large meatballs) in a porcini gravy, sole in “saor” and a flurry of Italian desserts like apple tart in pasta frolla and semi-freddo. Classes are $125 per person, weekend stay packages available.
Sat - Apr 17 12:30 PM-5:30 PM
Techniques of French Cooking
SORRY, SOLD OUT
France is the mother-lode of codified technique and fine cooking. Each bounteous region has its renowned specialties—the North with its crepes and galettes, many kinds of seafood; Burgundy with gougeré, game and honey cake; Rhone-Alps with fine fowl, chocolate and sausage; the South with its tomatoes, garlic, olives, wild mushrooms, lamb, green lentils and cassoulet. After this class you’ll surprise your family with deeply satisfying, time-tested techniques and dishes from all around France like potage Parmentier with watercress, crepes farcies, vegetables gratins, stuffed and breaded chicken breasts, mussels in white wine, salad of warm lentilles du Puy, gougére, lapereau a la moutarde, Provençal stuffed roasted tomatoes, braised leeks, salade Niçoise, herb-roasted chicken, slow-poached salmon with infused oil, oeufs meurette, salade endive au vinaigrette du échalote, cherry clafoutis, soufflé chocolat and crème brulée. Classes are $125 per person, weekend stay packages available.
Sat - Apr 24 11:00 AM-6:30 PM
Wine Immersion Seminar
An all day event providing an excellent overview of winemaking, viticulture, and food and wine pairing. Hosted by our witty and passionate winemaker, Mark Johnson. The day includes a vineyard walk, peasant's lunch, cellar tour, wine tasting, learning materials, and gourmet dinner. The $145 price covers lunch, multi-course dinner paired with Chantal's wines, learning materials and instruction. Class starts at 11AM and runs through dinner. Call 1-800-969-4009 for further details and reservations. Room costs are in addition to the seminar. Call to register and check room availability.
•Class begins at 11:00 on Saturday morning in the Hospitality/Breakfast room
•11:15 Vineyard Walk
•1:00 – Peasant’s Lunch
•2:30-5:30 Winery Education and the Art & Science of tasting
•6:30 – Dinner at Chateau Chantal
•Bring a jacket, gloves, etc. and walking shoes. It is sometimes very cool out in the vineyard.
Sat - May 01 12:30 PM-5:30 PM
Spring in Tuscany
Spring is surely Tuscany’s most beguiling season. The landscape fills your eyes with so many shades of green that words fail. Cypress trees, like columns of arrows pointing the way to heaven, line Tuscany’s famed rolling hills. Medieval towns overlook a checkerboard fairyland of blossoming cherry, peach, apple and olive groves, wildflower carpets and row upon row of vineyards. Everywhere you look is a celebration of food. In Italy, food fills the soul and renews it. Learn the luscious and lively cuisine of Italy and techniques of Tuscany where Chef Allen taught and learned many of these dishes. You’ll prepare dishes like Wild forest leek and cabbage soup, Pasta e ceci, Stuffed artichokes with lemon caper sauce, Asparagus three ways, Braised tuna "in zimino" (spring vegetable sauce), Grilled chicken with arugula sauce, New potatoes baked with fennel, Lemon biscotti and Zabaglione with strawberries.
Classes are $125 per person, weekend stay packages available.
Sat - Jun 12 12:30 PM-5:30 PM
Pan Sauté, Pan Sauce
Pan Sauté, Pan Sauce
Chef-Educator Nancy Krcek Allen
Chef Lynne Brach
Sauce just makes everything taste better. It will add vibrant spark to your old favorite chicken and fish dishes and wow your friends. Don’t settle for carryout when you’re hurried and hungry. In this class you’ll learn how to handle a sauté pan. You’ll discover that in this one vessel you can prepare restaurant style meals that will surprise you and the secrets and technique for producing quick meals in a sauté pan without recipes. Break the mystery of tasty pan sauces with dishes like Chicken Marsala, Chicken in green peppercorn pan sauce, Chicken Saltimbocca in wine sauce, Poached salmon with beurre blanc, Shrimp in Thai coconut curry and more. They are guaranteed to add elegance and style to your cooking repertoire. Classes are $125 per person, weekend stay packages available.
Experience the Chateau Chantal Wine Immersion Seminar!
Looking for something to do on a Saturday that doesn't conform to the norm? Experience the Chateau Chantal Wine Immersion Seminar! Call us for more information.
