About Chef Char
I have been cooking for the absolute love and fun of it for many years. I grew up in a farming community on Michigan’s west side where much of my food has always come from sources such as my dad’s enormous garden, the vast orchards of a few farmer friends, the depths of the waters of the Big Lake and even the humble woods of my back yard.
Ingredients Walnuts Garlic Fresh Basil Fresh Squeezed Lemon Olive Oil
Ingredients Egg Bacon Tomato Cheese Pesto Sandwich Bun
Ingredients Spaghetti Noodles Chicken Breast Lemon Juice Fresh Tomato Garlic Pesto
March 23 @ 11:00 AM
Are you thinking about buying an electric cooker (Instant Pot) but are not sure if this cooking gadget will be a good investment? Do you already have one and are not sure how to use it? Or are you an Instant Pot pro and would just like new recipe ideas? In this two-hour class, Chef char will show you the various ways to use an electric pressure cooker and make five different recipes for your tasting. Recipes will be shared and lots of tips on using a pressure cooker. These appliances will help you get dinner on the table faster and they are a major upgrade from the pressure cookers that we might know from our past. Come to class hungry!
April 01 @ 6:00 PM
Do you wish you could recreate some of your favorite casseroles from childhood? Want to know how your mom and grandma made their “one dish wonder” that fed the whole family? Join us for this special class that puts together all your favorite taste bud memories into classic dishes. If you have a favorite vintage/retro casserole dish/jello mold, bring it to class. It will be a fun evening and we will serve up some wine to go with our creations!
April 04 @ 6:00 PM
Kitchen Skills 101: The Basics – Be nervous with a knife no more and learn how to properly utilize your staple kitchen tools. We will cover various knife cuts with different vegetables and fruits. We will talk about the right kife for the right job and which knives to use for specific culinary duties in the kitchen. We will cook up whatever we cut up, so a simple lesson on saute and a recipe for pad tossed veggies will follow all cutting, dicing and chopping that we do in class.