Cooking Classes with Chef Laura Cavendish

 

We have recently started offering cooking classes with our head chef, Laura Cavendish.  We offer both cooking classes from her home kitchen in Northport, or you may host the class at your home.  

 

Class costs vary depending on meal choices, length of class, and class location.  Classes include a thorough handout detailing the recipes and process, hands on creation of the dishes, lecture and discussion of the process and finally, enjoying the meals and dishes created.

 

Laura can custom develop a class for you, based on your requests, or you can pick from one of her existing classes.  Check some of them out below and contact Laura via email if you're interested in registering for a scheduled class or getting a new class set up!  Classes held typically require a four person minimum and a ten person maximum - but if your idea for a party or class doesn't fit these standards, just contact us, there's always room to adjust and grow!

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Kids In the Kitchen

 

Thursday, July 27th at 10:30am

FREE, No Limit

Class Held at Leelanau Township Public Library (Northport)

 



MENU:
Multiple varieties of all Sauerkraut, Kimchi, Fermented Pickles and Pickled Cabbage



This is a one hour demonstration and hands on class, free to attend, with your parent or guardian.  We'll go through making the dishes, then taste test and enjoy! You'll leave with any leftovers and a thorough handout with the recipes, information and tips!

Fermenting Magic

 

$90 per person, 6 person maximum

Class Held at Woods & Water in Northport

 

Fermentation and fermenting fresh foods is something that so often seems to be something people are afraid of now-a-days. But it's time to change that! So many of the greatest foods are fermented, and extremely good for you! Fermented pickles, sauerkraut, kimchi and more! We'll go through the steps and get a great number of jars fermenting away, then we'll pull out some of Laura's that are ready to serve and give them a taste, learn to jar and store them and make a couple dishes with the results!

Fermenting MENU:
Multiple varieties of all Sauerkraut, Kimchi, Fermented Pickles and Pickled Cabbage

Tasting MENU:
Sauerkraut and Sausage, Ruebens, Grilled Steak with Kimchi Butter, Kimchi Fried Rice and Kimchi Stew

This is a five hour class, $90 per person and anyone who can be responsible in the kitchen may attend (meaning children are allowed as long as they can listen!) We'll go through making the dishes, then taste test and enjoy! You'll leave with any leftovers and a thorough handout with the recipes, information and tips!

Homemade Pantry

 

$120 per person, 6 person maximum

Class Held at Woods & Water in Northport

 

Food made at home is better for you.  Food made at home tastes better. Food made at home usually costs less.  Food made at home eliminates unecessary packaging. Food made at home will change the way you think about food.  So let's learn how to make more at home.  

 

So many pantry staples are so easy to make, we just don't know how anymore. So we'll learn how to make the pantry items first, then make dishes from those items!

 

Pantry Item Menu:

Coffee Creamer, Brown Sugar, Baking Powder, Ricotta Cheese, Cheese Sauce, Tortillas, Granola, Potatoes (french fries, mashed, cubed), Tomato Sauce, Cream of Mushroom Soup, Cream of Chicken Soup, Pizza Dough, Pasta, Sausages & Bacon, Stocks (beef, chicken, vegetable, etc), Seasoning Mixes (taco, ranch, italian, etc), Baking Mixes (cookie, cake, brownie), Lard, Cracklins (bacon bits)

 

Meal Menu:

Coffee with Creamer, Tacos with Tortillas and Cheese Sauce, Ricotta and Granola with Honey

 

Come to Laura's home at Woods & Water in Northport and learn how to make the basic staples for your home pantry and free yourself from the grocery store and processed foods! Class is $120 per person and anyone who can be responsible in the kitchen may attend (meaning children are allowed as long as they can listen!) We'll go through making the pantry items, then make a few dishes to taste and enjoy, from those items! You'll leave with any leftovers and a thorough handout with the recipes, information and tips! 

Freezer Meals for the Month

 

$200 per person, 6 person maximum

Class Held at Woods & Water in Northport

 

Learn tricks and recipes to cook for a month full of freezer meals and as we work our way through these meals we'll taste and enjoy!  This is an all day class and we will enjoy eating multiple dishes throughout the day and send you home with some to store in your freezer and have ready to serve to your family!

 

MENU:

BREAKFAST:

Breakfast Sandwiches, Pancake Sticks, Breakfast Burritos, Hashbrown Casserole

SNACKS & SWEETS:

Pimento Cheese, Cherry Chocolate Chippers and more

SIDES:

Potatoes multiple ways (gratins, twice baked, duchess), Baked Beans, Macaroni, Soups and more

DINNERS:

Chicken Kievs, Meatloaf, Burritos, Chicken Nuggets, Fish Sticks, Burgers and more

 

Class is $200 per person and anyone who can be responsible in the kitchen may attend (meaning children are allowed as long as they can listen!) We'll go through making the dishes, then make a few to taste and enjoy! You'll leave with a few dishes and a thorough handout with the recipes, information and tips! 

Salads & Dressings

 

$75 per person, 6 person maximum

Class Held at Woods & Water in Northport

 

Everybody wants to eat more salad, but lettuce, lettuce, lettuce can be a drag.  We'll delve into the multiple easy ways to mix up the salads, make them diverse and exciting and learn how to make multiple salad dressings, so that you no longer have to rely on preservative filled bottles from the grocery store.  Plus, we'll cover the basics of summer picnic staples: potato, macaroni and coleslaw!

 

MENU:

Ranch Dressing, French Dressing, Thousand Island Dressing, Italian Dressing, Balsamic Dressing

 

Multiple Potato Salads, Macaroni Salad and a variety of Coleslaws including Laura's big hit Memphis Slaw (where you cook the dressing!)

 

This is a four hour class, $75 per person and anyone who can be responsible in the kitchen may attend (meaning children are allowed as long as they can listen!) We'll go through making the dishes, then taste test and enjoy! You'll leave with any leftovers and a thorough handout with the recipes, information and tips!

Canning Summer

 

$95 per person, 6 person maximum

Class Held at Woods & Water in Northport

 

Do you thoroughly enjoy a sweet, thick slather of classic peach preserves on toast every now and then (or, okay, often)? Perhaps you'd also like a tart-sweet black plum jam spiked with fragrant cardamom, or a small spoonful of sweet and spicy onion marmalade topping a decadent burger with bacon jam and blue cheese with a local brew? If this sounds tantalizing to you, sign up for this class. We'll go through the steps involved in canning fruits and explore some exciting recipes. Discuss what the differences between jams, jellies, chutneys and preserves really are.
We'll then take those results and see how they pair and stand up in recipes that give us more purpose than just toast!


Canning MENU:
Apricot Jam, Peach Preserves, Blackberry Jelly, Brandied Cherries, Cardamom Plum Jam, Raspberry Jam with Mint and Lavender, Sweet and Spicy Onion Marmalade, Bacon Jam, Mango Chutney

Tasting MENU:
Almond Fruit Bars, Jalapeno Poppers, Burgers, Apricot Chicken, Roast Cornish Hen with Brandied Cherries

This is a five hour class, $95 per person and anyone who can be responsible in the kitchen may attend (meaning children are allowed as long as they can listen!) We'll go through making the dishes, then taste test and enjoy! You'll leave with any leftovers and a thorough handout with the recipes, information and tips!

Pickling and Brining

 

$75 per person, 6 person maximum

Class Held at Woods & Water in Northport

 

Cucumbers are just the beginning when it comes to making pickles at home. There's great value and excitement in pickling peppers, cauliflower, mushrooms, eggplant, corn, artichokes, okra, mixed veggies, fruits and more! And the basic process of pickling - brining can be applied in so many ways, making salmon lox, bacon, and more. In this class we'll work through all the steps in pickling and brining, creating some unique and exciting jars to take home and try.

Pickling MENU:
Dill Pickles, Bread and Butter Pickles, Pickle Relish, Bread and Butter Zucchini, Giardiniera, Pickled Beets, Pickled Okra, Pickled Radish Pods, Corn Relish, Pickled Ginger, Lebanese Pickled Stuffed Eggplant, Watermelon Rind Pickles, Piccalilli, Dilly Beans

Brining MENU:
Salmon Lox, Maple Bacon, Jerk Chicken

This is a four hour class, $75 per person and anyone who can be responsible in the kitchen may attend (meaning children are allowed as long as they can listen!) We'll go through making the dishes, then taste test and enjoy! You'll leave with any leftovers and a thorough handout with the recipes, information and tips!

Cook & Freeze

 

Everyone knows the dissappointing flavor of freezer burn, but don’t let fear of that flavor stop you from utilizing this “time capsule”. This cooking class will walk you through essential tips and pointers of successfully freezing meals for future use, giving you another tool to enjoy more of your own fresh & unique, local, homemade meals, without anyone suspecting they came from the freezer.

 

MENU

Breakfast: 

Breakfast Burritos

Appetizer: 

Pimento Cheese & Chicken Liver Pate

Dinner: 

Meatloaf, Hand Pies & Gratins

Dessert: 

Saskatoon Pie

 

This is a four hour class, $75 per person

Omnivore's Snowy Delight

 

Enjoy meatless meals without sacrificing fullness or flavor. Veggies aren’t just for sides and this class will prove it! With Chef Laura Cavendish, you’ll learn the tricks for amazing hummus, puffy beignets and crunchy kale chips. For our main course we’ll learn how to make lasagna noodles, roasting beets and how to work with fresh horseradish for your new favorite “garlic” bread! Finish the meal with Laura’s best-loved apple pie and the patience for traditional English custard. We may just send you home wanting to eat vegetarian meals everyday!

 

MENU

Hummus Trio and Crudités, 

Garden Beignets and Kale Chips

Butternut Squash and Sage Lasagna with Beet Salad and Chive 

Horseradish Bread

Apple Pie with Cheddar Crust and English Custard

 

This is a four hour class, $75 per person and can only be held in the Fall or Winter months (due to produce availability)

 

 

Ultimate Thanksgiving Feast

 

So many dishes to choose from and so little time.  Learn how to stuff and roast the perfect heritage turkey with Laura's Grammie's sage stuffing.  Add to the table with scalloped mushroom potatoes, soul sweet taters, orange cranberry pear sauce and shredded brussel sprouts.  Top it all off with cider gravy and save room for pumpkin cheesecake.  Your family will never forget the food at this Thanksgiving table.

 

 

Halloween Spooktacular

 

Scare up some dinner and treats with these fun ideas for celebrating Halloween at the table.  Bat wings, eggs of newt, mummys and more, your table will be positively spooky!

 

 

Formal Christmas Dinner

 

You think Thanksgiving is big, wait till Christmas!  We'll learn how to make a Sage Crusted Pork Crown roast, sides galore and of course, English fruit cake.

 

 

Leftover Magic

 

From what to do with all those Thanksgiving leftovers, to the perfect split pea soup with your leftover Easter ham, to general tips for reusing leftovers from everyday meals and even takeout pizza and chinese! This class is filled with great ideas to get you inspired to eat those leftovers and save money in the process!

 

Hot Breakfast

 

Hot breakfast at home is the best way to start your day.  Learn how to make perfect eggs from poaching to sunny side up, crispy hashbrowns, fluffy pancakes, fruit syrups, whipped cream and more.

 

MENU

Eggs multiple ways 

Eggs Benedict with Hollandaise Sauce

Fresh Hashbrowns

Pancakes with Fruit Syrup and Whipped Cream

Sausage Patties

 

This is a four hour class and costs $70 per person

 

Farmer's Market Finds

 

Visiting the Farmer's Markets to discover what new and exciting produce is available each week locally is a joy and adventure that Laura goes on every week.  This class will first travel to the farmer's market and meet and greet and buy produce from all of Laura's favorite vendors and friends.  The menu will vary based on what produce is found!  Then we'll travel leisurely up to Laura's home kitchen and put together a fabulous meal to enjoy!  This class is a great opportunity to get out to the markets and meet the farmers in your area!

 

MENU

Varies based on market produce availablity, but typically includes an appetizer, main course and dessert

 

This is a six hour class (two hours at market and traveling and four hours of prepping, cooking and eating), costs $150 per person and requires your own transportation during the class.

 

 

Family Comforts

 

Everyone has their family comfort foods, Laura is ready to share hers.  We'll start with her grandmother's classic, Friccadilli, which is a take-off from Swedish meatballs.  We'll end up with her duo of chocolate mousse.  There's nothing better than a belly full of love.

 

 

Easter Brunch

 

Easter brunch is an important tradition for Laura.  Celebrating the arrival of spring and life abound.  Learn how to make apple spice glazed ham, citrus salad, cheesy mashed potatoes, Neapolitan pie and more.

 

 

Zucchini Overload

 

If you've ever grown zucchini, you know it is never ending, no matter how little you plant.  Explore a variety of classic and new ways to turn this squash into something spectacular.  Zucchini bread, pickles, fritters, pizza, tarts, spaghetti and more, we'll fill you with so many ideas, you may just want to plant more next year!

 

 

Meatloaf Secret

 

Want to know a secret?  Okay, so its not a secret, Laura loves meatloaf...a lot.  She has tested and tried them all, and they'll put any old dried out ketchup slaughtered loaf to death.  Asian Spring Pea, Bacon Wrapped Traditional, Quince Tomato Smothered, Turkey Tomato Wine, she's got all the best for your table and with ground meat being so much cheaper, it won't hurt the pocketbook either.

 

 

Vegan What?

 

Veganism is essentially just saying you are a herbivore, but its nothing to be afraid of if you're not!  We'll explore a variety of delicious satisfying dishes that won't leave you longing and will keep you healthy.  From Buddha's Delight and Mushroom Burgers to Black Bean Brownies and Strawberry Cheesecake, you may just add a vegan night to your weekly menu.

 

 

Quick Dinners from Scratch

 

Everybody's in a hurry, but we still want good food.  Learn some great quick meals and tips for getting dinner on the table in nearly as much time as it would take to go pick up from the drive thru or pizza place.

 

 

Breads, Doughs and Rolls

 

Learn the basics for making perfect bread and rolls at home, saving money and getting superior flavor!  We'll go through basic white bread, tricky wheats, Foccacia, pizza and crescent dough, along with dinner rolls, hawaiian rolls and more!

Soup's Up!

 

From comforting creamy soups to stews and cold soups, there's always room at the table and in the freezer for these great standbys.  We'll make a variety of soups from the in-season vegetables available locally.

 

Sauces for Everything

 

Hot sauces, Cheese sauce, Hollandaise, Cocktail, Bechamel, Wine Sauces, Gravies (white, brown, wine, pan, cider, red eye), Chocolate Sauce, Caramel Sauce, Alfredo, BBQ, Tartar, Chimichurri, Pebre, Peanut Dipping, Vietnamese Dipping, Bernaise, Brown Butter, Tomato Sauce, Marinara, Meat Sauces, Bolognese, Chermoula, Mustard Sauce, Citrus Dipping, Ponzu, Plum Sauce, Hoisin Dipping, 

 

Sausages, Sausages, Sausages

 

Storebought or even deli bought sausages are good, but contain nitrates and who knows what else.  Making them at home might be a little more work, but the taste is worth it!  We'll learn lots of recipes, how to grind meat, how to case and how to smoke - both hot and cold!

 

Menu:

Cheese and Beer Brats, Toulouse Sausage, Maple Sausage, Blueberry Chicken Sausage, Ginger Scallion Turkey Sausage, Chorizo, Hot Italian Sausage, Polish and more

 

Boreal Gourmet

 

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