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.

Meet the Chef

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Featured Recipes

Pesto

Cook Time: Approx. 35 min.
Ingredients Walnuts Garlic Fresh Basil Fresh Squeezed Lemon Olive Oil

Pesto Egg Sammie

Cook Time: Approx. 20 min.
Ingredients Egg Bacon Tomato Cheese Pesto Sandwich Bun

Chicken Pesto Pasta

Cook Time: Approx. 45 min.
Ingredients Spaghetti Noodles Chicken Breast Lemon Juice Fresh Tomato Garlic Pesto

Newest Recipes

Pesto

Jan 13, 2018 | 0 Comments

Pesto Ingredients: 1 cup raw walnuts 3 tablespoons chopped garlic (about 9 cloves) 3 oz. fresh basil, large or woody stems removed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Juice of one freshly squeezed lemon 1 1/2 cups extra virgin...

Pesto Egg Sammie

Jan 13, 2018

Pesto Egg Sammie Ingredients: 1 egg, fried 2 pieces of bacon, cooked crispy 2 slices fresh tomato 1 slice cheese (white cheddar, colby or pepper jack) 1 Tablespoon pesto 1 thin sandwich bun Directions: After frying an egg, remove egg from pan and place the...

Chicken Pesto Pasta

Jan 13, 2018

Chicken Pesto Pasta Ingredients (Serves 4) 1 package spaghetti noodles, cooked 8 ounces cooked chicken breasts, (bones and skin removed) 2 Tablespoons fresh lemon juice 1 Tablespoon olive oil 4 cups fresh tomatoes, diced 2 cloves garlic, minced 1 cup pesto...

Cherry Almond Granola

Jan 13, 2018 | 0 Comments

Cherry Almond Granola Ingredients 3 cups rolled oats 1 cup slivered almonds (substitute with rice krispy cereal if no nuts can be used) 3/4 cup shredded sweet coconut 1/4 cup plus 2 tablespoons brown sugar 1/4 cup plus 2 tablespoons maple syrup 1/4 cup...

In the Community

Pies

Each pie is filled with locally available fruits that were harvested at the peak of freshness. Pie dough from scratch, made with butter and a hint of pure vanilla, is rolled by hand for each pie as it is prepared for baking. All pies are made with love and locally sourced ingredients, giving you the true farm to table experience. Chef Char ensures the freshest pies available, so please check the website often for available flavors.

Upcoming Classes

Sous Vide Cooking with Chef Char

February 15 @ 11 AM

“sous vide” is a French culinary term meaning “under vacuum” and is a method of cooking in which food is placed in a plastic bag or glass jar and cooked under carefully controlled water or steam temperatures. The intent is to cook the food items evenly, ensuring that the inside is properly cooked while retaining moisture and without overcooking the outside. Four different recipes will be explained, demonstrated, sampled and enjoyed in the class. Sample various sous vide vegetables, chicken and steak.

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Pasta Making with Chef Char

March 5 @ 6 PM

Homemade pasta is easy and delicious. In this class, learn to make traditional egg pasta, spinach pasta and tomato pasta from scratch. Take the pasta a step further and fill homemade ravioli with a delicious cheese and herb filling before cooking to perfection. We will also make a big batch of homemade marinara sauce to try in class and take some home for later. We will be using Kitchenaid attachments and our old fashioned pasta rollers including rolling pin!

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Soup Exchange with Chef Char

March 12 @ 6 PM

Our Popular Soup Exchange Class with New Recipes: Prepare for your winter meals by having several soups on hand to make up a quick meal. In this class we will break up in to teams, each team will make one of Chef Char’s delicious soups and enough for everyone in class. All will go home with a 32 ounce container of three different soups (enough for 12 average size meals) to enjoy for a quick meal by adding some garnish and a side salad. We will make these three soups: Vegetable Beef Barley, Corn Chowder and Pozole Verde De Pollo (Mexican Roasted Vegetables with Chicken and Hominy) Class is limited to 12 people.

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