Festival of Foods

nmc.edu/festival-of-foods Register Now 231.995.1700

Joe Short “All About Beer” (session four)

Kaylee Davenport & Sam Stachon of Fuel Your Tomorrow “Healthy Hearty Winter Meals” (session one)

HAGERTY CENTER ON GRAND TRAVERSE BAYSATURDAY, FEBRUARY 1, 2020 | 10 am - 3 pm

715 E. Front St., Traverse City, Michigan

Laura Cavender of Oryana Community Co-Op “Citrus Sweet & Savory” (session two)

• Try new foods from area chefs & gourmet food artisans

• 16 tasty sessions - select 4

• Samplings in every session

• Get fresh ideas & tips

SAVOR THE LOCAL CULINARY SCENE

Meat, Your Substitute – Chefs Ryan and Lisa of Rad.Ish Street Food substitute main ingredients involving dairy or meat with a healthy vegan alternative. Learn how to turn veggies into creamy “cheese” sauce to top macaroni or as a “queso” dip, or make a magic “mayonnaise” from aquafaba and oil. Observe the chefs turn nuts into ricotta and meat for a delicious baked ziti cashew and an easy cashew Parmesan cheese.

Modern Mexican – Chef Michelle Rodriguez loves to learn as much as she loves to cook! Michelle fell in love with Mexican food when she lived in Austin, Texas and recently went back to Austin to study at 5 of the best Mexican restaurants in the state. She now shares her pas-sion and knowledge with our great region! Learn about different spices, techniques, and recipes that go far beyond quesadillas and tacos.

Gnocchi from Scratch – Learn the secrets of making your own from-scratch gnocchi with Chef Janene Silverman, co-owner of Raduno. Watch the pro, pick up tips for an easy butter and sage sauce and taste the delicious outcome.

Kombucha, Probiotics and Your Health – Learn how to nourish your body with the health benefits of Kombucha tea. Presenter Courtney Lorenz of Cultured Kombucha Co. guides you through brewing basics, shares how fermentation happens, and provides samples as you sip your way into a healthier habit. Leave feeling confident with your new knowl-edge of probiotic health benefits and brewing kombucha tea.

CHOCOLATE: From Tree to Truffle – Jody and DC Hayden of Grocer’s Daughter Chocolate explain the process of growing and making choco-late. Explore the tasting profiles of chocolates with varying cacao per-centages from bean/nib to white chocolate (and everything in between!). Learn the differences between mass-produced ‘bulk’ chocolate and the “specialty flavor” market and how to use specialty chocolate in home baking and candy making.

French-Inspired American Cuisine – How do restaurant chefs infuse classic dishes with mouth-watering flavor, and how can you bring those flavors home to your kitchen? Food enthusiast Chris Little demonstrates cooking a crowd-pleasing meal from start to finish. Elevate your vegeta-ble medleys, find a better way to cook broccoli and discover great options for potatoes. The centerpiece is classic steak au poivre - a French prepa-ration with a cream sauce that is both sophisticated and easy to master.

Cajun-Creole Cuisine – Laissez les bons temps rouler…let the good times roll! Explore the flavors of Louisiana-style cooking with Chef Geof-frey Jones, Great Lakes Culinary Institute Instructor and chef/owner of Winnie’s Brand. Learn about the ingredients, techniques and subtle differences and blends between Cajun and Creole cooking styles.

All About Beer – Joe Short and Tyler Glaze of Short’s Brewing Company in Bellaire lead a beer tasting and discussion about the crafting of some of their most popular brews. Discover the production journey from hops to keg, learn how the ingredients inspired the unique names and taste for yourself! Samples include Huma Lupa Licious, Soft Parade, Space Rock, and more! Hear from the creative minds behind one of Michigan’s largest breweries.

Festival of Foods Schedule - Feb. 1Select one from each session. Check-in begins at 9:45 am.

Session One 10:00 - 11:00 Session Three 12:40 - 1:40 Healthy Hearty Winter Meals – Chefs Kaylee and Sam from Fuel Your Tomorrow know how to fuel their bodies with food and what to eat when they feel under the weather. Learn how hearty food doesn’t mean heavy food and watch a demonstration of how to prepare healthy winter meals. Discuss why these foods have an impact on your body and immune sys-tem and how they can help fight off winter sickness.

Spice up Your Party with Sheet Pan Dinners – Learn how to cook an easy and crowd-friendly meal with Maggi Steele, NMC-EES instructor. Recipes include Sheet Pan Chicken Fajitas, Sheet Pan Steak and Veggies and Sheet Pan Cuban Sandwiches. From easy sandwiches that can be made ahead of time and baked just before serving to colorful veggies and hearty proteins for classic party fare, these appetizing recipes make it easy to serve your guests a meal while only using one dish – the sheet pan!

Making Better Bread at Home – Intimidated by recipes calling for yeast? Join Chef Les Eckert, Director of the Great Lakes Culinary Institute and learn to make better bread at home. Explore the ingredients that make a difference in your breads and discuss the best products, mixing tech-niques and bread storage options. Discover flavor components of breads and their wonderful rich crusts. Taste an assortment of breads with accompaniments and compare and contrast flavor profiles.

Coffee: Achieving Higher Grounds – Join Master Barista Vincent Grimaldi for a fragrant and fresh session all about transforming your common cup of joe to the perfect brew every time. Build your java knowl-edge of brewing, standards, and stages of extraction to fine-tune your enjoyment. Includes tasting as well as discussion of how various brew methods work and analysis of proper grind size for those methods.

Citrus: Sweet and Savory – Join Laura Cavender of Oryana Co-Op for a zesty slice of cooking with citrus. The absolutely best citrus is flooding the grocery shelves during these cold winter months. Bring sunshine to your table with Candied Kumquats, Grapefruit Salad with Bitter Greens, perfect blender hollandaise and making salt-cured lemons. We’ll talk and taste through various citrus and creative ways to enjoy them.

Prep Once: Eat All Week – A busy schedule doesn’t mean eating take-out multiple nights a week. Learn how batch-cooking simple and savory ingredients can maximize meal planning with minimal effort. Cook once, and prepare an entire week of dinners. Save time, save money, and re-duce stress. Karan Josephus, Independent Executive Director of Pam-pered Chef and Chef/Owner of TCRover Food Truck and Cruisin Cafe, demonstrates electric pressure cooker and slow cooker recipes.

Northwestern Michigan Regional Cuisine – Brothers Michael Evans and Patrick Evans are the chefs of Conifer, a pop-up restaurant focusing on local, seasonal food. Observe the chefs prepare smoked and confited lake trout with vegetables and buttermilk, and prepare fermented sea-sonal vegetables. Discuss how the evolution of freshwater fish affects the taste of trout and other freshwater fish.

Global Cheeses – Kim Fish, manager and expert cheesemonger with The Cheese Lady in Traverse City, treats your senses to a world of cheese flavors and families from soft to hard and everything in between. Listen and learn as you taste and try a variety of cheeses.

Session Two 11:20 - 12:20

Session Four 2:00 - 3:00

Light appetizers served from 12:20-12:40 pm.

FULLFULL

FULLFULL

Record your choices here and bring with you to the Festival of Foods, Saturday, Feb. 1. Check-in begins at 9:45 am at Hagerty Center (715 E. Front Street, Traverse City). See you there!

REGISTRATION FORM - Festival of Foods Please register me in:

Name _________________________________________________________ Birth Date _____________________Male q Female q

Address ______________________________________________ City ______________________ State _____ Zip ______________

County ________________________Email _______________________________________________________________________

Mobile Phone _______________________________ Other Phone _____________________________________________________

Check one: q $99 q $90 with Life Discount (age 62+ and resident of Grand Traverse County)

Method of payment: q Cash q Check (Payable to NMC)

q VISA q MasterCard q Discover q American Express No. ______________________________________________

Cardholder’s Name ____________________________________________ Exp. Date _____________ CVC (Security Code)_________

REFUND POLICY - A 100% refund will be given if a request is made by Tues., Jan. 28.

Register now:

Online: nmc.edu/ees (after registering call 231.995.1700 with session choices) Phone (credit/debit card): 231-995-1700 | M-F 8:30 a.m.-4:30 p.m.In Person: EES Office, University Center, north wing, 2200 Dendrinos Dr. (off of Cass Rd.) | M-F 8 a.m.-5 p.m.Mail: NMC-EES, 1701 E. Front Street, Traverse City, MI 49686Fax: 231-995-1708

Clip and bring February 1 - check-in begins at 9:45 am #

Your Day Consists of 4 Demonstration Sessions and Lots of Tastings for $99

Session Three 12:40 - 1:40____ Meat, Your Substitute ____ Modern Mexican ____ Gnocchi from Scratch ____ Kombucha, Probiotics and Your Health

Session Four 2:00 - 3:00____ CHOCOLATE: From Tree to Truffle ____ French-Inspired American Cuisine ____ Cajun-Creole Cuisine ____ All About Beer

Session One 10:00 - 11:00____ Healthy Hearty Winter Meals ____ Spice up Your Party - Sheet Pan Dinners ____ Making Better Bread at Home ____ Coffee: Achieving Higher Grounds

Session Two 11:20 - 12:20____ Citrus: Sweet and Savory ____ Prep Once: Eat All Week ____ Northwestern Mich. Regional Cuisine ____ Global Cheeses

Session Three 12:40 - 1:40____ Meat, Your Substitute ____ Modern Mexican ____ Gnocchi from Scratch ____ Kombucha, Probiotics and Your Health

Session Four 2:00 - 3:00____ CHOCOLATE: From Tree to Truffle ____ French-Inspired American Cuisine ____ Cajun-Creole Cuisine ____ All About Beer

Session One 10:00 - 11:00____ Healthy Hearty Winter Meals ____ Spice up Your Party - Sheet Pan Dinners ____ Making Better Bread at Home ____ Coffee: Achieving Higher Grounds

Session Two 11:20 - 12:20____ Citrus: Sweet and Savory ____ Prep Once: Eat All Week ____ Northwestern Mich. Regional Cuisine ____ Global Cheeses

Nonprofit Org. U.S. Postage

PAIDPermit #170

Traverse City MI

Northwestern Michigan CollegeExtended Educational Services1701 E. Front StreetTraverse City, MI 49686-3061

Tues., Jan. 21 Mac and Cheese Jazzed Up! Maggi Steele Sat., Jan. 25 Modern Pastry Anne BoulleyTues., Jan. 28 Knife Skills Les EckertThurs., Jan. 30 Chicken Cookery Maggi SteeleTues., Feb. 4 Plant-Based Comfort Foods Linda Szarkowski Thurs., Feb. 6 Valentine Cookie Decorating with Kids Michelle Smith-Ronk Tues., Feb. 11 Life Changing Foods Carol BellThurs., Feb. 13 Tuscan Date Night Les EckertTues., Feb. 18 Crepes Françaises Authentiques Vanessa GrassetThurs., Feb. 20 Up North Pasties Nikki RallisSat., Feb. 22 Whole Foods Workshop Ali Lopez Tues., Feb. 25 Artisan Pizza Maggi SteeleTues., March 3 Touring Mediterranean Cuisine Geoffrey JonesSat., March 14 Artisan Chocolate Workshop Anne BoulleyTues, March 17 Allergen-free Baking Carol BellThurs., March 19 It’s All Greek to Me! Nikki RallisTues., April 7 Flavors of Mexico Geoffrey JonesSat., April 18 Sushi Rolls Misaeng Suh LiggettTues., April 28 Cajun-Creole Cuisine Geoffrey Jones*Other culinary classes available, including teen cooking classes

Festival of Foods

2020

nmc.edu/festival-of-foods

Thank You

Get details + register for these and other classes — www.nmc.edu/ees 231.995.1700

to these local businesses for helping to support this event: Great Lakes Culinary Institute, The Cheese Lady, Rad.ish Street Food, Grocer’s Daughter Chocolate, Oryana Natural Foods Market, Higher Grounds Coffee, Fuel Your Tomorrow, Crusin Cafe, Short’s Brewing Company, Amor Comida, Cultured Kombucha Co., Conifer, Raduno and Winnie’s Brand

These hands-on cooking classes still have room! Enroll at nmc.edu/ees