Cooking

Please click on the class titles to be taken to our online registration system.

Hands-On Artisan Cheese Making: Mozzarella    POPULAR!
In this hands-on class, you’ll learn how to take one gallon of milk and make the best mozzarella you have ever tasted! There is no special equipment needed and with 5 simple ingredients, you will never buy store-bought mozzarella again. You’ll leave class with a delicious fresh cheese and you can keep the success of your fabulous Caprese Salad, Margherita pizza and luscious lasagna a secret–only you will know that homemade cheese makes all the difference in your dishes! Workshop fee includes all food items, recipes and tasting samples.
Thursday • 10/3 • 6-9 pm • $45 (member) $55 (non-member) •
Gary Colles • Rm: LT-303

Organic Oktoberfest: Easy Fall Veggie Dishes    NEW!
Are you ready to create and serve your family a healthy meal at dinnertime? In this hands-on cooking class you will get wonderful ideas on how to make several dishes using whole grains and root vegetables that are simple to make and a hit with the whole family. Packed with nutrients and high in fiber, whole grains and vegetables are a must for a healthy, balanced diet. Join us to get expert tips on preparing delicious side dishes and whole meals featuring a variety of fall vegetables and whole grains. Workshop fee includes all food items, recipes and tasting samples. NOTE: Class will meet in the Kellogg Room, next to the Bruin Bistro kitchen located in the KCC Student Center, Main Campus, 450 North Avenue, Battle Creek.
Tuesday • 10/8 • 6-8 pm • $39 (member) $49 (non-member) • David Carey •
Rm: Kellogg Room

Easy Candy Making for the Holidays    NEW!
If you want to concoct irresistible treats and gifts for your friends and family, this class will get you started! You’ll discover how to choose the proper utensils and ingredients; create special holiday treats; bag, box or wrap candies for holiday gift-giving; and refine your skills with professional secrets. Handmade candies are enjoying a boom in popularity, and this wonderful hands-on class will help you create the most delectable treats around including Peppermint Bark, Toffee Bark, Peanut Butter Cups, Covered Caramels, Dipped Pretzels in White Chocolate decorated with red and green sparkles, and Chocolate Covered Nuts. Don’t miss this delicious class with easy candy recipes! Workshop fee includes all food items, recipes and tasting samples.
Tuesday • 10/22 • 6-9 pm • $45 (member) $55 (non-member) •
Dawn McMillon • Rm: LT-303

Easy Homemade Artisan Bread   POPULAR!
Mmm, warm bread on a cold October night might be one of the best things in the world! If you like bread that has a thin crust, a large crumb, full flavor and no kneading required, then you’ll love this class. Your instructor will demonstrate how you can start with a “poolish” that develops overnight in a Dutch oven. Pop it into a hot oven and within a short time you’ll have warm, comforting and delectable artisan bread. Plus, we’ll share some delightful butter spread recipes that you’ll get to taste in class. Workshop fee includes all food items, recipes and tasting samples.
Wednesday • 10/23 • 6-8 pm • $25 (member) $35 (non-member) • Gary Colles • Rm: LT-303

Hands-On “Battle Creek Cheese”    NEW!
It’s true, The Cheese Guy has named a cheese for Battle Creek, and you can join us to make some of your own! In this hands-on class you’ll experience easy-to-follow and foolproof steps to a delicious farmer’s cheese. It’s lightly salted with a slightly coarse texture and mild tangy flavor. And, it’s easy to add delicious flavors with herbs and seasonings, plus it’s spreadable so you can enjoy it with your favorite crackers. We’ll share great recipes for you to use later at home and you’ll get to taste a cheese made during class by your instructor and take home your own creation. For every cheese lover out there who has dreamed of making their own cheese at home, this class is for you!
Monday • 10/28 • 6-9 pm • $45 (member) $55 (non-member) • Gary Colles •  Rm: LT-303

RiSOtto-good! Risotto Basics    NEW!
Have you tried to make risotto only to have it come out mushy, dry or just a plain mess? Join Chef Dave in this hands-on class to learn why each step in the process is so important. Discover what you should look for in choosing rice; why an acidic component is so important; why you need to add stock in small quantities and when you should add meat, vegetables and herbs. Then experience the amazing taste of a Risotto Fritter, Seafood Risotto, Autumn Mushroom Risotto, and Chicken and Sun-Dried Tomato Risotto. We’ll even share an easy way to prep ahead so you can serve a delicious risotto during the week, and to finish the evening you’ll create a Zabaglione dessert—three simple ingredients that will delight your taste buds! NOTE: Class will meet in the Kellogg Room next to the Bruin Bistro kitchen located in the KCC Student Center, Main Campus, 450 North Avenue, Battle Creek.
Tuesday • 11/5 • 6-8 pm • $39 (member) $49 (non-member) • David Carey •
Rm: Kellogg

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