Winter and Spring Classes
Happy New Year!! Firstly, I would love to settle up some confusion. This is the class newsletter.  This email will inform you of upcoming Hands-on Classes, Demonstration Style Classes, and Dinner and a Demonstration Events (Dinner with a Mini Class).  A couple weeks ago we sent out the newsletter that contained our dinner events.  We keep these separate because many guest just want to come in for dinner and not have to listen to us go on about cooking.  They just want food! We get it.  If you are getting this newsletter it is because you signed up for updates about classes and learning opportunities at Artisan.  If you no longer want to receive newsletters you can unsubscribe by clicking the link at the bottom.
If you are still reading you must be interested in classes.  Here are our updates!  We are continuing our partnership with NORA with a once a week cooking class for kids.  These classes are on Tuesday after school.  Click the link below for more information.  Parents can arrange transportation thru Harbor Transit to have the kids dropped directly at Artisan. 
We are also offering our once a month Artisan Kids Cooking Class on Saturdays.
We are starting a Hands-on French cooking series, it will run once a month in February, April and May.  We are taking March off for Chef Joel to teach a Demonstration  (Hands-Off) Style Class on how to create  a delicious traditional St Patrick's  Day Dinner.
We look forward to seeing all of you this winter!
Chef Hillary and Chef Sam
Artisan of Grand Haven
Kids Hands-On Class Dates
Saturday, January 18th - Winter Comfort Foods
Saturday, February 15th - Valentine's Day
Saturday, March 28th - St. Patrick's Day/Spring

Adults Hands- On Class Dates
Tuesday, January 21st - Hands-On Make and Take Freezer Meals
Wednesday, February 19th - Hands-On French Cooking Series - Sauces
Wednesday, April 15th  - Hands-On French Cooking Series - Methods of Cooking
Wednesday, May 20th - Hands-On French Cooking Series - Timeless French Dishes

Adults Demonstration Class Dates
Friday, March 13th - St Patty's Day Traditional Irish Dinner

Dinner and a Demonstration Dates (Mini Classes with Dinner)
Thursday, January 30th -  You'd Never Guess its Vegan (And Gluten Free) SOLD OUT
Thursday, February 6th - Trussed Porchetta
Thursday, March 19th- Southwest Vegan ( and Gluten Free )

NORA Kids After School Class Dates
Wednesday, January 22nd - After School Snacks
Tuesday, February 4th - French Series- Palmiers
Tuesday, February 11th  - French Series- Cream Puffs & Eclairs
Tuesday, February 18th - French Series- Crepes
Tuesday, February 25th - French Series- Madeline and Brioche
Tuesday, March 17th - Spuds & Stuff Series- Boxty and Whoopie Pies
Tuesday, March 24th - Spuds & Stuff Series-  Twice Baked Potatoes
Tuesday, March 31st - Spuds & Stuff Series- Gnocchi

NORA Kids After School Program
6th thru 12th Graders at 3:30
1st thru 5th Graders at 4:30
Kids can arrive up to a half hour before their class time - an activity will be provided
Wednesday, January 22nd
After School Snacks
Cheeseburger Pastry Puff
Vegetable Tator Tots
Make and Take Hot Chocolate Mix

Tuesday, February 4th
French Series
Sweet Cinnamon Palmiers
Salami Mozzarella Palmiers
Demo of  Crème brûlée

Tuesday, February 11th
French Series
Demo of Pate a Choux
Pipe and Bake Cream Puffs and Eclairs
Learn the classic fillings and toppings

Tuesday, February 18th
French Series
Sweet and Savory Crepes

Tuesday, February 25th
French Series
Madeline Cookies
Brioche Bread Braids

Tuesday, March 17th
Spuds & Stuff Series
Boxty Cakes
Mint Whoopie Pies

Tuesday, March 21st
Spuds & Stuff Series
Savory and Sweet Twice Baked Loaded Potatoes

Tuesday, March 31st
Spuds & Stuff Series
Demo of Alfredo and Marinara Sauces

Kids Saturday Hands-On Cooking Classes
Chefs Assist Kids in Creating Interesting Dishes
Maximum Chef Interaction
Extremely Small Seating - 10 Max for Older Kids, 12 Max for Younger
Start times listed below
Gratuity not Included
Older's (ages 9-12) 9am-10:30 am
Younger's (ages 6-8)  11 am- 12:30pm

Saturday, January 18th -  Winter Comfort Foods
Cheesy Tomato Artisan O's Pasta Soup
Cheese Grillers (Grilled Cheese)
Build your own Sweet Grillers
Hot Chocolate and Apple "Doughtnuts"

Saturday, February 15th - Valentines Day
Festive Decorated Sugar Cookies
Heart Shaped Veggie Skewers (Premade by staff)
Cheesy Garlic Palmiers
Fruity Sweetheart Punch

Saturday, March 28th - St Patrick's/Spring
Cheesy loaded potato nachos
Pretzel crusted chicken tenders with honey mustard
Key lime cupcakes with rainbow frosting
Cereal milk milkshake

Adult Hands- On Cooking Classes
Guests and Chefs work together to create and amazing meal
Ages: 13 and up (Under 17 - Accompanied by an Adult)
Maximum Chef Interaction
Extremely Small Seating - 10 Max
Start at 6:30 unless otherwise specified
Gratuity not Included
Tuesday, January 21st   Freezer Meal Prep
Lasagna with Fresh Noodles
Dump and Crockpot Meatball and Marinara Subs
Burger Stuffed Peppers with Wild Rice
Bring your own freezer containers

Wednesday February 19th  - A Modern Take on French Cooking Series 
Sauces Class
Learn how to whip up sauces without a recipe. Once you master the five classic French Mother Sauces you can add flavor endlessly creating derivative for every dish. No more searching for just the right recipe that uses the ingredients you have on hand.
Biscuit and Sausage Gravy (Bechamel)
Chicken with Shallot Sherry Demi (Veloute)
Beef Tips with Champignons (Espagnole)
Fish with Bearnaise (Hollandaise)
Pasta with Marinara (Tomato)

Wednesday, April 15th- A Modern Take on French Cooking Series 
Methods of Cooking
If you know these basic cooking methods and when to use them recipe directions become almost unnecessary. Learn Hands on to Flambe, Sauté, Poach, Broil, Braise, Bake
Rum Jerk Shrimp (Flambe)
Chicken Provencal (Sautee)
Thai Cod (Poach)
Smoky Paprika Vegetables (Broil)
Beef Brisket (Braise)
Chocolate Souffle (Bake)

Wednesday, May 20th - A Modern Take on French Cooking Series
Timeless French Dishes
These French Dishes are still relevant today and require a 
wide range of culinary skills to execute
Seared Tuna Niçoise Salad
Steak Tartar
Cherry Clafoutis
Adult Demonstration Style Cooking Classes
The menu is made from scratch right in front of you by our chefs
Ages: 18 and up
Small Seating - 14 Max
Start at 6:30 unless otherwise specified
Gratuity not Included
Friday,  March 13th - St Patrick's Day
Sweet Potato Sheppard's Pie
Traditional Irish Dinner
Bourbon Bread Pudding
$55 Per person

Adult Dinner and a Demonstration
Delicious, Multi Course, Class Style, Intimate dinners 
Featuring a demonstration with each course!
Small Seating - 14 Max
Served at 6:30 unless otherwise specified
Gratuity not Included
Thursday, January 30th - SOLD OUT!
You'd never know its Vegan (and Gluten Free)
Curried Butternut Squash Soup
Coconut Milk, Vegetable Stock, Maple Syrup
Paella de Legume (also available with chicken)
Saffron Threads, Bell Pepper, Tomato, Artichoke Hearts,
with Fried Plantain Slices, Gluten Free Flatbread
Peanut Butter Chocolate Bars with Shortbread Crumble

Thursday, February 6th
Trussed Porchetta
Polenta Bites
Blue Cheese Polenta Bites, Walnut Pepper Spread
Arugula, Red Wine Reduction
Four of Hearts Salad
Hearts of Palm, Artichoke Hearts, Grilled Romaine Hearts,
Celery Hearts, Parsley, Blood Orange, Chives
Shallot and Bacon Vinaigrette
Trussed Crispy Porchetta
Trussed Stuffed Pork Butt, Honey Sage Cream
Potato Pave, Market Vegetable
Roasted Port Pear
White Port Poached Pear Roasted
Lemon Ginger Crème Fresh, Shortbread
Thursday, March 19th
Southwest Vegan (and Gluten Free)
Cobb Salad
Romaine, Corn, Tomatoes, Cucumber, Avocado, Paprika Cauliflower
Chipotle Vinaigrette, Black Beans, Paprika Tortilla Strips
Farro Stuffed Sweet Potatoes (also available with chicken)
Black Beans, Bell Peppers, Onion, Cashew Crumbles, Cilantro
Paprika Cumin, Patatas Bravas, Avocado Cream Sauce
Tostadas with Chickpeas, Garlic, Chipotles In Adobo
 Chickpeas, Lettuce, Tomato
Vegan Flan
Coconut Milk, Almond Milk, Silken Tofu, Mexican Vanilla
$60, $65 to add Chicken