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»Biscotti »Fermenting »Jam Session »Heritage Foods Sessions »Soap Making »Kids Cooking Challenge »Knife Skills »March Madness »Crazy Cooking Dinner Challenge »Pasta »Pie Perfection »Pressure Canning »Private Cooking Session »Scones »Soft Cheeses »Sourdough »Sweet Pickled Beets »Bread Baking/Butter Churning »Venison/Meat Canning
Learn how to make cherry pistachio biscotti. Biscotti literally means twice cooked. You’ll love this experience and wonder why you ever bought something you could make so well yourself!
Baking Perfect Pie I
Join this pastry session that’ll make you famous. Make two pastries (aka pie crusts) and take home to make your favorite pie! Truly learn that it is easy to get rid of store crusts and be your own pie maker. There are some great tips in this session. There is a follow up session for pie baking. See Baking Perfect Pie II
Baking Perfect Pie II
Attend this session to learn the tips and tricks of making a fantastic pie while fun and laughter. Valerie is a master pie baker and is listed among the top 10 in Michigan. There are key actions that help a pie turn out well and you will learn them in this session while baking a pie to take home, and of course, a fantastic use over and over recipe. Register with friends and enjoy the fun together for a unique night out. Be sure to pick up ice cream on your way home with your own pie!. See Baking Perfect Pie I
Curious how to ferment?
Let’s discover how while making a sauerkraut ferment. Bring your own 1 gallon crock or bucket. We’ll use a 150 year old kraut cutter, modern food processor, and basic knife skills to prep your kraut. Next learn how to care for it and some of the options to store it long term. Discover how you can substitute other vegetables or add other flavors. Call if you have any questions!
Have a wok? Want to learn to use it properly? Join us for this tasty session making a Japanese heritage dish. Yaki Udon are smooth noodles eaten with sauce, & vegetables, (Occasionally meat) normally in a dish using a wok for cooking. As a group the class will be making the noodles from scratch, creating the sauce, and putting the whole dish together using a wok. Great way to “wok” into Asian cooking. The resulting dish will be divided up and sent home with participants.
$35.00 per person or $65 per couple
Trust us, you’ll go home with a fantastic flavored jam with many uses.
Enjoy the Bygone Basics heritage kitchen while learning to make jam using fresh fruit. It also makes great gifts. Students divide up the jam made and take home their jars. Flavors depend on the season. Bring home summer in a jar!
Learn to make soap filled with interesting natural ingredients.
We will be using the original heritage soapmaking ingredient, lye. This is not melting glycerine and pouring into shaped molds, this IS true soapmaking. Learn how to adjust ingredients for your tastes. For example: Ground cloves and coffee make a fantastic kitchen/garden bar for the scent and scrubbing factors; and using honey and oatmeal work together for a wonderful complexion bar. Each guest takes a mold (about 6 bars) of soap with them and full instructions on how to make it again.
Designed for young people, aged 9 to 16.
This series of classes is designed for young people who are interested in engaging in a deeper understanding of food mastery. Skills learned are Food Safety, Basic Culinary Skills, Basic Knife Skills, Kitchen Etiquette, and Self-Esteem. Students do not need to register for all the classes at the same time. But they must complete them in order of the series. There is a special price break for registering for the whole series. If using the price break, the sessions must be in a row. Each session 1 through 4 is $45, session 5 is $65 – Register for all five: $195
This four session series:
- Knife Skills and Food and Kitchen Safety: To provide a sound foundation for future lessons, students will learn safe use of a stovetop, basic kitchen conduct, terminology, and knife skills. Foods made in this session will be filled celery, carrot sticks, deviled eggs, and applesauce.
2. Introduction to Baking and Pan Frying: This session lightly engages the students in foundation skills for baking (proper way to measure, how to crack eggs, not overworking certain doughs) and for pan frying (how to properly heat the pan, adding oil, when to flip, safety). Foods made in this session are muffins and a fun breakfast food called “Toads in a Hole.”
3. Food Safety and Pastry: Students will learn to avoid contamination of foodborn illness. Additionally, they will learn more delicate baking methods. Foods made in this session are mini-meat loaves, pan frying chicken medallions, and making a tart pastry.
4. More advanced Knife Skills and Fruit/Vegetables: Peeling potatoes and cubing them, peeling apples and slicing them are part of this session. As is making a basic vinaigrette. Foods made in this session are Roasted Vegetables, Mashed Potatoes, and Apple Tart.
The fifth session:
5. Young Chef Skills Demonstration: In this fifth and final session. Students will be planning and making a meal that includes at least 3 of 4 dishes (salad, main entrée, side dish, dessert). They will produce enough for 2 plates. One adult per student joins the class at the end and dinner is served!
$45.00 – $65.00
Designed for young people, aged 12 to 17.
This session is about cooking at a higher level while having fun and feeling comfortable in the kitchen… creating a good meal from random ingredients, the way it was done in days long gone. There was no quick trip to the grocery store for ingredients for that one recipe, meals were prepared based on what was available. This is a competition that will be judged by Valerie. Judging is based on these criteria: Overall meal plan, Competent kitchen skills, Final Results (taste/cohesive foods). Prize is an award certificate and a hand-burned special wooden spoon.
Participants will be making various dishes for a meal of their own design, and along the way, demonstrating their kitchen skills, like knives, measuring properly and how to select salty, crunchy, sweet, acidic…etc to enhance flavors. Valerie guides and assists to ensure the best outcomes and gives tips for skills enhancement.
Everyone sits down to dine together on their unique and flavorful meal. One parent/guardian can join the ending dinner for additional $15. Enjoy food, fun, and new friends. A minimum of 4 participants needed to run this session and it only costs $49! Think of that…your child is getting some great kitchen skills, and interesting and memorable experience, a full hearty and delicious meal.
Kids Cooking Challenge Adult Meal Attendance
Do you have a “young chef” in our Kids Cooking Challenge?
Consider attending the meal at the end. It is always so nice to see our proud young chefs tell about what they prepared and learned while serving it to their “guests.”
Let others watch that basketball game. Join this fun event for some FLOUR POWER. Make super delicious bread and pies while laughing and nibbling and sipping. To shake things up, there will even be a fun twist or two as the event progresses! Enjoy culinary comradery and learn some neat kitchen tricks too! Bring along an adult beverage if desired. Hearty appetizers are provided.
A minimum of 3 participants needed to run this session and it only costs $69 (book with a friend and the cost is $126 for two)! Food, insane fun, AND 2 cooking classes. Then, bring home your bread and pie to enjoy later.
Pre-registration necessary! Call or email to register.
Limited to first 8 Registrants.
$69.00 or $126 for 2
Crazy Cooking – Dinner Challenge
Great fun whether you are already a good cook, or just learning!
This crazy fun session is about creating a fantastic meal from random ingredients and no recipes! You’ll be competing with others and cooking way it was done in days long gone. There was no quick trip to the grocery store for ingredients for that one recipe, meals were prepared based on what was available. Participants will be divided into teams of two and challenged to make a specific dish (Salad/Soup, Main, Side, Dessert) Valerie will work with participants on how to select salty, crunchy, sweet, acidic…etc. to enhance flavors. Each dish has a mystery basket with four ingredients that must be used. Learn how to decide to pair foods. And learn some neat kitchen tricks too!
Everyone sits down to dine together on their unique and flavorful meal and voting anonymously on the best dish. Enjoy food, fun, and new friends. This is great for anyone from singles, to date night, to friends, to Mom & daughters, to co-workers. Participants are welcome to bring a bottle of wine to enjoy if they wish. A minimum of 4 participants needed to run this session and it only costs $59! Think of that…you are getting a full hearty and delicious meal AND a cooking class.
Pre-registration necessary! Call or email to register.
Limited to first 8 Registrants. Must have a minimum of 4 to run the session.
Proper Knife skills are the single most important skill in the kitchen.
They prevent accidents, make kitchen time more efficient, and produce consistent quality. This session if a great way to hone your knife skills. Learn technique and to care for your knife. Bring your favorite Chef knife or use one of ours. Nibble on your work! Dip provided.
Learn the fundamentals of making pasta from scratch.
Make a foundation pasta dough and understand some variances will produce different types of pasta. See how to store it and cook it. Experience the differences between using a pasta roller/cutter and making it without one. Bring your pasta home to enjoy and share!
Fresh pasta, sauces, and wine… you can’t argue with that combination as it has stood the test of time and will always be a fantastic way to spend an evening. This class is an adult only cooking class where you’ll enjoy a couple complimentary glasses of wine, or you can bring your own favorite wine to enjoy as you learn how to hand roll pasta, create ravioli, gnocchi, tortellini, linguini and more. The class will be different each time, so you can keep coming back! One time make egg noodles and ravioli; the next Linguini and gnocchi, anther time it’ll be fettuccini and tortellini. This is the perfect class for a group of friends but please make sure that if you are going to be drinking wine, you also have a suitable driver to take you home! We will also be making some traditional sauces and enjoying a dinner of it all. Spread the word and let’s have a pasta party!
Each session includes instructions and samples, plus leftovers to take back home. You’ll all be able to sit together and sample your pasta creations and make memories as well! A cooking class AND dinner….perfect fun.
$54.00 ($49 if guests staying at the B&B)
Pasta & wine, can’t argue with that! Enjoy wine, make friends, as you learn all things pasta. It’s different each time, so keep coming back! The Pub 111 folks will suggest the right wine for your pasta pairing. Learn to make sauces too & dine on your creations at the end with a delicious meal. This class is an adult only cooking class at Pub 111. Discover a great wine to enjoy as you learn how to hand roll pasta, create ravioli, gnocchi, tortellini, linguini and more. The class will be different each time, so you can keep coming back! One time make egg noodles and ravioli; the next Linguini and gnocchi, anther time it’ll be fettuccini and tortellini. This is the perfect class for a group of friends but please make sure that if you are going to be drinking wine, you also have a suitable driver to take you home! We will also be making sauces too! Spread the word and let’s have a pasta party!
Each session includes hands on pasta making, observing sauce making, instructions and pasta to take home. You’ll all be able to sit together and dine on your pasta creations with fellow participants at a fabulous dinner.
Learn to make this zippy regional delicacy!
Pickled asparagus is perfect in bloody marys, on hot dogs and sandwiches, diced into salads, and is sure to impress by itself on a deli tray! Gain water bath canning skills too! This session is only offered in May and June when asparagus is in season.
8 person maximum
Want to learn how to make a great pie from scratch?
Does pie making challenge you? Valerie says it shouldn’t, and she should know, she was recently named one of the top 6 Pie Makers in Michigan! Join us for a pastry session that will make you famous. Learn to make pie crusts and follow it up with baking a tasty pie. You’ll take your pie home to enjoy (and brag about)! Truly with a few good tips it is easy to get rid of Pillsbury and be the pie maker that is famous in your family. Bring your beverage of choice if you wish.
6 person maximum
Yes we CAN!
Learn how to pressure can. It is important to know safe pressure canning and if your canner itself is safe. The product will be announced as we get closer. Learn the differences between pressure canning and water bath canning and when to use which method. Discover many tips and tricks. Product canned will be dependent on available produce, but results guaranteed wonderful. Make or meet friends! Students divide the results to take home. Feel free to bring your canner for a brief overview of its safety by Valerie.
Book the Bygone Basics kitchen & chef instructor, Valerie.
You choose what you wish to learn (we call the sessions Experiences). There are no low-enrollment cancellations. Enjoy some tasty appetizers and beverage while learning. Bring a bottle of wine to enjoy. This is your time and it private and tailored to you and your group. Many great bonding time memories are made in the heritage kitchen. Must be pre-scheduled at least 2 weeks prior. Contact Bygone Basics to select, schedule and discuss the Experience, prior to booking. There are a lot of options. An example of a class with 3 Experiences might be: Soap making, Pie baking, and learning to Pressure Can.
- $60.00 – First Experience
- $49.00 – Second Experience
- $40.00 – Third Experience
Love to nibble on a nice scone with coffee?
Have guests coming for the weekend? Here is a recipe that is sure to please! Enjoy some “down-time” and relax with friends or come meet new ones while spending time in the Bygone Basics heritage kitchen. You will learn to make Country Scones. Included are great tips and tricks for baking pastries…and scones in particular. Students will divide a couple batches of scones and take home their share plus the recipe. This recipe is great for adapting to any seasonal fruit, dried fruit, chocolate chips.
Cheesemaking is an age-old artisan skill.
Learn how to use cultures to make your own Sour cream and Mozzarella cheese. At the same time understand some cheese making fundamentals. Enjoy meeting new friends. Bring cheese home.
Sourdough bread is another artisan skill.
Enjoy a little biology and chemistry while learning how to start your own sourdough “mother”. This starter can be used to make bread with or (if you are a purist) without commercial yeast. At Bygone Basics our sourdough bread contains locally ground flour and ZERO commercial yeast. You can do this easily at home also. In this session, assemble the sourdough mother. Learn how to finish it in just a few minutes a day. It takes about a week of daily attention. Enjoy sourdough bread and good times, great artisan learning. Bring a mason jar or other container (up to 2 quarts, and then, register to attend the next session Sourdough Bread to learn how to use your starter.
Sourdough bread is another artisan skill.
Now that you have a good sourdough starter, learn technique for making bread easily and without commercial yeast. You can repeat this at home and be a hero to your friends and guests. Best part? You can keep the dough “at the ready” for baking when you want. This is the follow-up session to Sourdough Starter.
Sourdough bread is another artisan skill.
Enjoy a little biology and chemistry while learning how to start your own sourdough “mother” and then continue learning the full process of breadmaking using the starter. Our ancestors didn’t open a little envelope of yeast to make bread. They made it using their own cultures. This class focuses on making bread without commercial yeast and on a stone. You can do this easily at home also. In this session, assemble the sourdough mother. Learn how to finish it in just a few minutes a day. It takes about a week of daily attention. Enjoy nibbling on sourdough bread, making friends and good times, and great artisan learning. Bring a mason jar or other container (up to 2 quarts), and take home your newly born starter and a loaf of bread (as well as a new skill and recipe) home to enjoy.
Pretty as a stained glass window on your shelves. This cinnamon, sweet red bit of deliciousness converts many folks who think they don’t like beets. It too is great right out of the jar or on salads, and sandwiches….and of course is a great dash of color on a plate set to impress. Take home a jar of beets, a new culinary skill, recipe, and great memories….Not to mention some pickling skills from a professional!
Valerie Hanson has been canning for over 30 years and is certified by the USDA via Michigan State University’s “Better Process Control School” in both Acidified and Low Acid Food Processing. The Bygone Basic’s kitchen is licensed by the State of Michigan as a food processing kitchen.
You don’t need a bread machine!
Bread baking is soul therapy. Make a beautifully soft white bread in the traditional ways. Be surprised that it is almost the same amount of on-hand time as bread machine baking, just minutes extra … and oh so much more satisfying. While the bread is rising, CHURN BUTTER! Awesome. Bring home your own loaf and some fresh churned butter to serve with it. You may be mistaken for June Cleaver. The butter churning process is quite simple but does really have more steps than the unfinished butter your kids made by shaking the cartons, there actually is more to it and some great science.
Ever lose a freezer full of meat?
Want a versatile, shelf stable, and handy food ready to eat? Have a hunter in the family? Like to take advantage of a great price on roast? This class is for you! Learn how to safely pressure can venison and other meats. Discover all of the uses for canned meat. It is pre-cooked and fork tender. Use it as the meat for pulled ‘pork” sandwiches, toss it into soup for a quick stew. Stir into gravy for a quick meat and potato meal….the options are endless. Just can meat and you have instant go-to for a great, quick meal. At Bygone Basics, a jar of our venison is like gold to us!