Upon receipt of payment, registration forms will be sent to your email so that you can provide needed information about your child(ren). Once they are completed, they can be sent back to Sprouting Chefs, and will be kept on file. You will only need to complete these forms once per child as long as information remains current.
GIFT CERTIFICATES & APRONS
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A Sprouting Chefs Gift Certificate makes for a great gift anytime of the year. Certificates are valid for one full year from date of purchase, and can be applied to any class, subject to space availability. Once payment is received, Gift Certificate will be mailed to you, along with instructions on how to redeem. Value $55.
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Sprouting Chefs Apron -
Adjustable cotton/polyester blend red apron (one size fits all), identical to ones worn in class, make for a great gift for your Sprouting Chef. Upon receipt of order, apron will either be hand delivered or sent via mail. $25 per apron. |
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SPRING 2019 COOKING CLASS SCHEDULE
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Fridays from 4:30-5:30, April 5, 12 and 26 as well as May 3, 10 and 17
Mini Culinary School - In this 6 week program, we will focus on different cooking techniques, incorporating knife skills, food & kitchen safety, nutrition, and food science every step of the way. The idea is that your child will learn a culinary technique rather than just a recipe so that he/she walks away with much deeper knowledge and skill. Topics will include: Knife Skills, Quick Breads, Frying-Tempura Style, Soup Fundamentals, Versatile Eggs and Poaching. Cost: $120 per child for 6 week program For ages 10 and older VEGETARIAN SOLD OUT Instructor: Lilian Anderson/Mary Balog |
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Monday, March 25th from 10 am to 1 pm
Chocolate Makes All Things Better - Isn't that the truth?!?Chocolate will be the featured ingredient in each of our creations in this spring break class, beginning with Chocolate Meringues, followed by Chocolate Crepes filled with a Mascarpone Cheese and Raspberry Coulis and finally a Rich Chocolate Mousse topped with Chocolate Shavings. Oh my! This will be a delicious class! NUT FREE For ages 8 + SOLD OUT Instructor: Lilian Anderson |
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Sunday, April 7th from 2:30 to 5:30 pm
Pasta (Homemade, That Is!) and More - This class has it all - a scrumptious menu, knife skills, team work, and plain fun. We'll make homemade fettucine pasta and we'll serve that with our fresh tomato sauce as well as a basil-spinach pesto. Your child will leave feeling proud of their culinary accomplishments, $55 per child Ages 10+ welcome VEGETARIAN Instructor: Lilian Anderson SOLD OUT |
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Saturday, April 13th from 10 am to 1 pm
Bountiful Breakfasts - It's true that breakfast is the most important meal of the day, so let's prepare some delicious ones. Berry Parfait with Cranberry Coconut Granola, Ham & Vegetable Strata and Pancakes topped with Mixed Berries and real Maple Syrup – all of these will get you off to a great start in the morning. $55 per child, ages 8 + welcome Instructor: Mary Balog SOLD OUT |
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Sunday, April 28th from 2:30 - 5:30 pm
Amazing Appetizers - In this class, we'll make a variety of tasty appetizers originating from different parts of the world. Learn how to make Baked Southwest Egg Rolls, Baked Mozzarella Sticks served with a tangy Marinara Sauce and Korean inspired Pork Dumplings with a Ginger-Soy Dipping Sauce. Would you agree? Sometimes appetizers can be even tastier than the main course! $55 per child. Ages 10+ welcome. Instructor: Lilian Anderson SOLD OUT |
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Saturday, May 4th from 3 to 6 pm
Pizza Party - We'll mix and knead our own pizza dough in order to create our own personal pizzas, using a wide variety of toppings. Will you go with a traditional tomato sauce base or use our freshly made basil & spinach pesto? Pizza Margherita or Pizza Pugliese? Pizza Marinara or Pizza Funghi? You decide! Preparation of toppings will allow for plenty of knife skills practice. Each participant will go home with a baked pizza and enough dough for a second pizza. EGG FREE and VEGETARIAN Ages 8+ welcome. Instructor: Mary Balog SOLD OUT |
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Saturday, May 11th from 10 am to 1 pm
Chocolate Makes Everything Better - What better class to offer just in time for Mother's Day!!! Chocolate will be the featured ingredient in each of our sweet creations, beginning with Chocolate Meringues, followed by Chocolate Crepes filled with a Mascarpone Cheese and Raspberry Coulis and finally a Rich Chocolate Mousse topped with Chocolate Shavings. Oh my! This will be a delicious class! We'll make sure to make enough so that Mom can enjoy some treats on her special day. NUT FREE For ages 8 + Instructor: Lilian Anderson SOLD OUT |
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Saturday, May 18th from 10 am to 1 pm
Introduction to Indian Cuisine - Nothing beats the deep, rich flavors of Indian cuisine. In this class, we'll prepare a traditional Cucumber Raita, and a mouth-watering Buttered Chicken with Jeera, a basmati rice dish flavored with toasted cumin seeds. To quench our thirst, we'll make a fresh Strawberry Lassi. $55 per child, ages 10+ welcome, NUT & EGG FREE Instructor: Lilian Anderson SOLD OUT |
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Saturday, June 1st from 10 am to 1 pm
Summer Lunches - Today's menu will include Creamy Cheese Pasta with Smoked Ham and Peas (your own Alfredo Sauce!), a Tex-Mex Taco Bowl Salad with Homemade Ranch Dressing and a variety of Panini Sandwiches. This is a NUT FREE menu. $55 per child Ages 8 + welcome Instructor: Mary Balog SOLD OUT |
PRIVATE CLASSES/EVENTS/WORKSHOPS
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Monday, March 18th from 6 - 8:30 pm
University of Michigan Credit Union - No better way to promote teamwork among staff then to cook together in the kitchen. We'll make and enjoy a variety of amazing appetizers, including Vietnamese Spring Rolls with a Hoisin-Peanut Sauce and Roasted Red Pepper & Goat Cheese Bruschetta. To quench our thirst, we'll prepare a Fresh Ginger & Pineapple Juice as well as a Mango Lassi. |
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January thru May, 2019
United Learning Academy - Science in the Kitchen - Cooking and Science go hand in hand. In this class for middle schoolers, we'll create culinary goodies while at the same time learning what is happening from a scientific perspective. Topics will include Emulsions, Caramelization and Coagulation, to name a few. |
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January thru April, 2019
Women in Science and Engineering Residence Program/Michigan Research and Discovery Scholars - Returning for a 4th year of culinary classes for sophomores participating in these two U of M academic programs. Enhancing their culinary skills in preparation for moving off campus next year. We'll focus on Vegetarian Eating and Roasting as a simple and flavorful cooking technique. |