616.805.5308DOWNTOWNMARKETGR.COM

435 IONIA AVE SWGRAND RAPIDS, MI 49503

DOWNTOWN MARKETCLASSES & EVENTSCULINARY CLASSES • SEASONAL MARKETS • SPECIAL EVENTS

JAN-APR2017

REGISTER FOR CLASSES AT: DOWNTOWNMARKETGR.COM/CLASSES

CLASSES

TABLE OF CONTENTS

2 HANDS-ON

4 FAMILY

5 KIDS

5 TEENS

6 TECHNIQUE & SKILL

8 COCKTAIL

10 EDUCATION FOUNDATION

11 CALENDAR

Looking to become more confident in the kitchen? Have the desire to eat healthier, be greener, or cook more? Or do you simply want a new and fun activity for your next “date night” or “girls’ night out”? Check out all the fun classes offered at the Downtown Market.

MEET THE INSTRUCTORS

JENNEY GRANTJenney has worked in the beverage industry for over 10 years. From coffee to cocktails, Jenney has paired with start-up companies, seasoned businesses, and everyone in between to create unique culinary and beverage experiences.

MICKY JOHNSONChef Micky has helped open restaurants, worked in catering, and is an avid traveler. He has a passion for cooking, but above all, his favorite thing to do is share a good meal with good friends. This makes Micky the perfect fit for the Teaching Kitchen!

MICHAEL DEWICKIChef Michael’s exceptional culinary experiences have taught him how to create magic on your plate. He is dedicated to the idea of family kitchen time and works tirelessly to educate the community on economical, simple, and healthy choices for everyday meals.

JACOB BANDSTRAWith over 15 years of culinary experience, Chef Jacob teaches Market culinary classes, develops recipes, and shares his knowledge through cooking demonstrations.

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HANDS-ONGET YOUR HANDS “FOODY” IN THESE FUN CLASSES FOR 16+. FITNESS FOODSThu, January 5, 6p-8:30p • $60If you’re an athlete or trying to live a healthy lifestyle but are having a hard time being creative with food, then this class is for you. Together we will make a multigrain moroccan chicken stew, whole grain pasta salad with winter vegetables, and a filling shake with banana, chocolate, and peanut butter.

SENSIBLE COOKING FOR ONEWed, January 18, 6p-8:30p • $65Tue, March 14, 6p-8:30p • $65Cooking a meal for one can be daunting. But not with us! We’ll teach you how to prepare simple and scrumptious toasts, endive steak and quinoa salad with a poached egg, and a spiked mocha with caramelized brioche. All just for you!

SUSHI NIGHTFri, January 20, 6p-8:30p • $65Thu, March 23, 6p-8:30p • $65Mon, April 24, 6p-8:30p • $65In this class you’ll learn basic sushi-making techniques as you create a philadelphia roll and a tempura vegetable roll. Then, while snacking on sesame ginger edamame, you can let your creativity run wild as you create your own perfect signature rolls.

WINTER NIGHTS IN SPAINThu, January 26, 6p-8:30p • $65Take a food journey to the Spanish Riviera and learn to make spanish-style grilled meats and seafood, baby octopus salad, sweet potato empanadas, and torta santiago (a classic Spanish almond cake).

SUPER BOWL PARTY STARTERFri, February 3, 6p-8:30p • $65Want to mix-up the recipes for your Super Bowl bash? The Downtown Market chef will show you how to prepare spicy guacamole, bacon beer mac and cheese, crispy hot wings, mini sliders, and peanut butter brownies that will have you scoring a touchdown off the field.

SINGLES VALENTINE’S DAY KICK-OFFFri, February 10, 6p-8:30p • $65Looking for a fun way to kick off Valentine’s Day weekend? Arrive early to this class and enjoy your first drink at the Downtown Market Ice Lounge. Then make your way to our Teaching Kitchen to meet new people, cook in groups, and socialize—all while making seasonal crostini small bites, pomegranate lamb chops, herb cous cous, and heart-shaped whoopie pies.

I LOVE SUSHISun, February 12, 6p-8:30p • $65A Valentine-themed sushi class! Learn how to make three sushi favorites: a sweetheart roll, salmon roll, and spicy tuna roll—each will have you falling in love instantly!

VALENTINE’S COUPLES COOKING AND WINE (21+)Tue, February 14, 6p-8:30p • $150/coupleIf you love drinking wine, then you’ll love cooking with it! This class will explore the new dimensions you can add to your culinary repertoire by incorporating the legendary beverage into your meals. The menu will include classic creamy cheese fondue, white wine tomato mussels, coq au vin with herb rice, and double-chocolate profiteroles.

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WINTER COMFORT FOODSThu, February 16, 6p-8:30p • $65Cook away your winter blues! In this class you’ll make it happen as you create a velvety butternut squash soup, deliciously perfect braised short rib ragu on whipped cheese polenta, and a most comforting warm sticky toffee pudding with whipped cream.

MEDITERRANEAN VEGETARIANSun, February 19, 5p-7:30p • $60In this Mediterranean cuisine class we’ll take you on a journey of a few of Chef Yotam Ottolenghi’s famous vegetarian dishes such as sundal, mee goreng, seaweed ginger carrot salad, tahini, and halva brownies.

WINTER NIGHTS IN THAILANDThu, February 23, 6p-8:30p • $65Let’s take a trip to Thailand with hands-on thai roll instruction and other tasty traditional dishes. You’ll craft thai spring rolls, a vegetable gang gai (vegetables in red curry), tom qha gai (coconut curry soup), and an unbelievable lemongrass custard.

BIG EASY COOKING AND COCKTAILS (21+)Tue, February 28, 6p-8:30p • $50Celebrate Fat Tuesday like you’re in the Crescent City with the Downtown Market Teaching Kitchen. We’ll be demonstrating traditional jambalaya and king cake while sipping on hurricanes and sazeracs. Good food and good cocktails, just like NOLA.

BENNYS AND BELLINIS (21+)Sat, March 4, 10a-1p • $50Learn techniques in this class to elevate your weekend brunch from scrambled eggs to rustic steak benedict, and barbacoa eggs benedict with chimichurri hollandaise. You won’t stop at great dishes. You will also learn how to create a fresh bellini using house-made peach puree and prosecco.

ONE POT MEALSWed, March 15, 11:30a-1:30p • $55Cooking gourmet meals without the gourmet mess? It’s all in the pan! Learn how to make skillet white bean bruschetta, shrimp fried rice, and a bean and sausage hotpot. You’ll finish the meal off with a giant salted chocolate skillet cookie.

WINTER IRISH COOKINGFri, March 17, 7p-9:30p • $65Feast on a traditional irish winter meal as we dust off winter and dream of spring this St. Patrick’s Day. Enjoy some colcannon dip, Irish soda bread, and a guinness lamb stew to keep you from getting cabin fever.

FIVE INGREDIENT PANTRY COOKINGMon, March 20, 6p-8:30p • $60After this class, your pantry will present new possibilities. You’ll use five pantry staples to make a delicious cheese, tomato, and herb frittata, roasted smashed potatoes, a crisp simple salad, and flourless peanut butter cookies.

SPRING NIGHTS IN THE CARIBBEANThu, March 30, 6p-8:30p • $65Join us for a tropical Caribbean journey while you learn to make the perfect jerk chicken, followed by a rich pepper pot stew. Then you’ll lighten things up with a papaya-pineapple salad, and end by creating a lush coconut milk cake.

COOKING FOR TWOMon, April 10, 6p-8:30p • $65/personCooking for two can be an endless struggle— breaking up packs of chicken, dealing with leftovers, and just plain wondering what to do with half-used cans. In this class, our chef will teach you how to make meals without all the hassle. You will make a carrot risotto with fresh herbs, roasted cornish game hens, perfect seasoned winter vegetables, and individual apple tarts.

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EVERYBODY LOVES RISOTTO!Fri, April 14, 6p-8:30p • $65Learn the techniques to master four versions of this beloved dish in this class. Making traditional risotto, farro millet risotto, risotto primavera, and coconut sweet risotto will give you plenty of practice to hone your individual technique.

COOKING WITH YOUR SENSESFri, April 21, 6p-8:30p • $65Making a successful dish is about more than just great flavor, it’s a sensory experience! In this class, you will learn how to smell, feel, and hear your way to cooking delicious meals by creating sour cherry jam with fried sage, grilled rum pineapple, white chocolate steak bites, and a delightful miso soup.

FAMILYCHILDREN AND PARENTS WILL CREATE MEALS USING LOCAL INGREDIENTS THAT MAKE THE WHOLE FAMILY FEEL GREAT. TARGET AUDIENCE AGES 6-12.

COOKING WITH TOTSTue, January 24, 9:30a-11a • $55 adult/$10 childFri, February 17, 9:30a-11a • $55 adult/$10 childIntroduce your favorite tiny tot (4-6) to the kitchen as you create a scrumptious and fun breakfast together. In this class our chef will introduce food groups and basic cooking techniques appropriate for tots. Together you’ll prepare apple pancakes, homemade granola, and mini egg quiches.

BE MY FAMILY VALENTINESat, February 11, 10a-12:30p • $55 adult/$10 childCupid’s arrow will strike your entire family in this Valentine-themed family class. You’ll create a red and white parfait, grilled cheese and tomato soup, red velvet cheesecake brownies, heart-shaped sugar cookies, and festive dipped pretzels, all of which will spread enough love for the whole family.

FAMILY COOKING BASICSSat, March 11, 3p-6p • $55 adult/$10 childThis class focuses on how to include and encourage young chefs in the kitchen. Together you’ll cook up a fantastic meal, all while learning basic age-appropriate culinary techniques. You’ll make everyone’s favorite spaghetti and meatballs (with hidden veggie sauce), cheesy garlic bread, and finish it off with a luxurious melting chocolate pudding.

FOOLISH FOODS FOR THE FAMILYSat, April 1, 3p-6p • $55 adult/$10 childLaughter has a place in the kitchen, and this April’s Fools Day is no different! Join us as we create goofy savory dishes that look sweet, and sweet-looking dishes that are truly savory. You’ll fool others as you learn to make pound cake (grilled cheese), potted edible plants, meatloaf “fruit” pie, pizza cake, and a dessert sushi that will make the entire family think twice about what to expect when taking the first bite!

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KIDSTHESE CLASSES SHOW KIDS AGES 7-11 WHERE FOOD COMES FROM AND HOW IT GETS TO OUR PLATES.

KIDS BAKING 101Sun, January 22, 3p-4:30p • $45Aspiring chefs will learn essential baking techniques in this hands-on class. Kids will get their hands dirty while measuring, rolling, and stretching dough for flaky pie crust. Then they’ll whisk together a smooth and flavorful cream sauce for their seasonal chicken pot pie. Lastly, they’ll end the afternoon by whipping up a batch of secret ingredient brownies.

KIDS SUPER BOWL PREGAMESat, February 4, 3p-4:30p • $45Kids can pregame too! In this class kids will learn how to make tasty Super Bowl snacks. These junior chefs will create saucy asian meatballs, loaded baked potato dip with mini pretzel bites, and of course, football cupcakes.

GREEN KIDS WITH ST. PATRICKFri, March 17, 4p-5:30p • $45Green is the color of the day, and also the color of this class! Kids will learn how to celebrate the day by making green shamrock smoothies, green mac and cheese, mini shepherd’s pies, and green cake crinkle cookies. They’ll never complain about eating something green again!

KIDS FOOD SCIENCESat, March 26, 3p-4:30p • $45Science in the kitchen? Food science, of course! Kids will assemble, measure, pour, and stretch as they learn what makes food science tasty and fun. They’ll learn how to make boba tea, see and taste dry-ice ice cream, and then create their own personal pizza while learning that yeast is a beast.

SPRING BREAK GLOBETROTTERSTue, April 4, 10a-12:30p • $50Wed, April 5, 10a-12:30p • $50Thu, April 6, 10a-12:30p • $50Doing a staycation this spring break? Let us help! Our kids spring break classes will take kids around the globe as they make foods such as jamaican jerk chicken skewers, asian egg rolls, norwegian elk sliders, and madagascan marshmallows on the braai.

SPRING BREAK ROADTRIPPERSTue, April 4, 2:30p-5p • $50Wed, April 5, 2:30p-5p • $50Thu, April 6,2:30p-5p • $50For the young domestic traveler, we’ll visit a few delicious US destinations that are sure to expand kids’ culinary knowledge. Kids will cook up tasty memphis barbeque, chicago-style hot dogs, and southwest veggie quesadillas. Not to be forgotten, the florida orange sorbet will have your kids asking, “are we there yet?”

TEENSTHESE CLASSES FOR AGES 12-15 ARE AN OPPORTUNITY FOR EXPERIMENTATION AND CREATIVITY WITH FOOD THAT WILL MOTIVATE A LIFELONG LOVE OF COOKING. TEENS BAKING 101Sun, January 22, 6p-8p • $50Aspiring teen chefs will learn essential baking techniques in this hands-on class. They’ll get their hands dirty while measuring, rolling, and stretching dough for the flakiest pie crust ever. Then they’ll whisk together a smooth and flavorful cream sauce for their individually created seasonal chicken pot pie, all rounded off with a batch of secret ingredient brownies.

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TECHNIQUE & SKILLHAVE FUN, EAT WELL, AND LEARN ALL AT THE SAME TIME WITH KITCHEN TECHNIQUE CLASSES FOR AGES 16+. WEEKLY MEAL PREPWed, January 4, 6p-8:30p • $60Join us as we prepare enough meals to get you through the entire week! You’ll learn how to make root vegetable chorizo enchiladas, rustic pasta bake, autumn squash soup, pork vegetable stir-fry, and a hearty beef stew. At the end of class you’ll head home with containers filled to the brim with scrumptious delights.

INTRODUCTION TO JUICING WITH MALAMIAH JUICE BARSun, January 8, 10a-12p, • $45Join Malamiah Juice Bar as they introduce you to the practice of juicing in order to get the maximum nutrients from your fruits and vegetables. You’ll learn about the health benefits of juicing all while creating delicious juice combinations with targeted health benefits. Plus, you’ll learn how to include boosters, and enjoy ample samples.

KNIFE SKILLS: VEGETABLE BUTCHERYTue, January 10, 10a-12:30p • $60Tue, January 10, 6p-8:30p • $60Vegetables aren’t just a side dish, in this class they are a rockstar! You’ll learn proper techniques on how to select, prep, slice, and dice, and then masterfully cook a variety of vegetables—from beets (smashed and seared with chimichurri and goat cheese crema) to zucchini (zucchini olive oil cake with lemon drizzle).

BAKING 101: SAVORY YEAST DOUGHSSat, January 14, 10a-1p • $70Want to become a better baker by learning the tips and techniques of the trade? In this class you’ll become a baking master as you successfully create classic dinner rolls, savory herb rolls, buttermilk biscuits, and fluffy pizza dough.

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KNIFE SKILLS: CHICKEN BUTCHERYTue, February 7, 10a-1p • $65Tue, February 7, 6p-9p • $65Don’t know what to do with a whole chicken? Let us teach you how to properly cut and portion, and then create dishes that use every last piece. Together we will make classic chicken cordon bleu, shredded chicken and dumpling soup, and a rich flavorful chicken stock. You’ll also learn simple techniques to perfectly roast vegetables and how to make the creamiest mushroom risotto.

BAKING 101: QUICK BREADSSat, February 18, 10a-1p • $70The best aromas come from an oven full of fresh baked goods. In this class you will learn how quick and easy it is to create fluffy fruit muffins, chocolate chip scones, and a cinnamon swirl quick bread. You’ll leave this class with the building blocks to better baking (and a bag full of delicious treats)!

SEAFOOD BASICSThu, March 2, 6p-8:30p • $75Join us while we tackle steamed mussels and clams like weathered sea folk! Learn how to bake whole stuffed fish with tons of flavor. Then complete the meal with some simple and delicious sides.

KNIFE SKILLS: YOU DON’T KNOW PORKTue, March 7, 6p-10p • $70This class is designed for the aspiring home chef who desires a few more feathers in their culinary hat. Participants will be guided by demonstration on the techniques of breaking down a hog into the various cuts that are most common for home cooking. Then we will cook up rich pork stock, followed by garlic herb-stuffed pork loin, port-glazed pork chops, and a sweet potato pork hash.

ADVANCED PASTATue, March 21, 10a-1p • $65Ready to step it up a notch in your pasta-making abilities? If you’ve got dough rolling down, and already create your own basic pasta recipes, you’ll want to join us for this advanced pasta class. In this class, you’ll create fresh colored pastas, potato gnocchi, tortellini, bolognese sauce, butter sage wine sauce, and cream sauce with prosciutto.

BAKING 101: SWEET DESSERTSSat, March 25, 10a-1p • $70Sweet desserts are so satisfying, and if you haven’t heard, we have a big sweet tooth! In this class we will create sinfully delicious mini raspberry lemon tarts, rich pineapple upside down cake, light and fluffy angel food cake, and a decadent flourless chocolate cake.

KNIFE SKILLS: BEEFMon, April 3, 6p-10p • $80Learn the basics of how to properly handle beef. Participants will be guided by demonstration on the techniques of breaking down a side of beef into the various cuts that are most common for home cooking. We will make steak au poivre (brandy peppercorn steak) with whipped potatoes, vegetable and beef skewers, perfect mini hamburgers, and chocolate chip cookies.

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TWO-DAY PASTA WORKSHOPDay 1: Sat, January 28, 10a-1p • $175Day 2: Sun, January 29, 10a-1pDon’t know the difference between angel hair and tortellini? Then join us for this two-day pasta workshop! On day one you will make a variety of red and white sauces, hand-made pasta dough, and a several tasty fillings. On day two you’ll learn how to shape your pasta, make filled pasta ravioli, layer a lasagna like a pro, and finish it off with a traditional tiramisu. After this class, you’ll have cooked like a member of the Corleone family.TW

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RAISE THE STEAKS!Wed, April 12, 6p-8:30p • $80Want to know the tips and techniques on cooking a perfectly seasoned steak? Let us show you how! You’ll also create rich white wine mushrooms, caramelized beer onions, herb-rubbed oven-roasted potatoes, seasonal vegetable skewers, and round out the day with a decadent black bottom pie.

BAKING 101: SWEET YEASTSat, April 15, 10a-1p • $70Whether you’re a beginner or a seasoned baker, you’ll welcome these simple tips and tricks for making tasty versatile yeast dough. In this class you will make a variety of tasty treats including cinnamon rolls, pecan sticky buns, kugelhopf (yeast coffee cake), and fruit or custard filled yeast donuts.

SPRING JUICING WITH MALAMIAH JUICE BARTue, April 18, 10a-12p • $45Join Malamiah Juice Bar to learn the best recipes and ingredients for your spring juicing needs. These juicing experts will offer tips on a variety of seasonal ingredients that have targeted health benefits. You’ll also learn more about the health benefits of juicing and learn a variety of approachable home juicing techniques.

DRESSINGS, SAUCES, AND MARINADESTue, April 18, 6p-8:30p • $65The key to a great meal starts with planning and a little help from a few basic marinades. In this class participants will create a variety of sauces, marinades, and dressings including spicy citrus mojo marinade, mustard rosemary marinade, chimichurri sauce, sweet chili sauce, basic vinaigrette, and roasted red pepper dressing, all to be used to create a tasty meal together.

GLUTEN-FREE COOKINGThu, April 27, 6p-8:30p • $60In today’s world, a gluten-free diet is no easy task, and an even bigger challenge when you have gluten-free guests coming over. In this class you’ll learn how easy it is to go gluten-free in your own kitchen. You’ll make quick pad thai, chickpea pancakes, fruit muffins, and simple lemon bars. All tasty, and of course, gluten-free.

COCKTAILSBEER, WINE, AND COCKTAIL CLASSES FOR ADULT 21+ FUN.

ITALIAN CLASSICS: DRINKS AND DESSERTSWed, January 25, 6p-8:30p • $50Cannoli. Tiramisu. Negroni. Aperol spritz. Need we say more? This dessert and cocktail class hits on each of these classic Italian flavors, all while making sure you have a cocktail to sip and a dessert to eat.

CHIP OFF THE OLD ICE BLOCKSat, February 11, 6p-7:30p • $45The perfect cocktail starts with a simple block of ice. In this class you’ll learn the proper techniques for crushing, shaving, and cutting, and that size and shape do matter. Then you’ll use what you know to shake or stir your own martini and tropical rhum swizzle creations.

SHAKEN, NOT STIRREDWed, March 22, 6p-7:30p • $45It is the age-old debate…shaken or stirred? In this class, there’ll be a whole lot of shakin’ going on! You’ll learn why to shake and what to shake. So, get your arms ready because you’re about to shake up our three favorites: a classic vodka martini, a gin fizz, and a traditional daiquiri.

SPRING BREAK COCKTAILS DONE RIGHTWed, April 5, 6p-7:30p • $45We all have stories of spring break cocktails, most of which we do not care to share. But this year, you’ll move past those hyper-sweet recipes and learn to mix deliciously sinful classic flavors properly. You’ll mix up an island mai tai, cobo scratch margarita, and a classic hurricane.

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CHANGING GRAND RAPIDS ONE PLATE AT A TIME.

THIS YEAR THE DOWNTOWN MARKET TEACHING KITCHEN TEAMED UP WITH THE GRAND RAPIDS URBAN LEAGUE TO TEACH CULINARY SKILLS AND NUTRITION TO THE “URBAN FELLOWS” AND “OUR GIRLS ROCK” SUMMER YOUTH EMPLOYMENT PROGRAMS. A GROUP OF FIFTEEN YOUNG ADULTS WORKED WITH OUR CHEFS TO LEARN BASIC KNIFE SKILLS, CULINARY SCIENCE AND COOKING HEALTHY ON A BUDGET. THESE STUDENTS GOT TO KNOW OUR STAFF AND A DEEPER RELATIONSHIP GREW.

These young leaders came back for chef demonstrations, planted gardens with heirloom vegetables grown in the Market Greenhouse and were mentored by Market Hall merchants. At the end of their summer, they planned, prepped, and served dinner, along with delivering their

business “pitch” at the Downtown Market.

Through partnerships like these, the Downtown Market Education Foundation is helping to improve community health through nutrition and economic development, one plate at a time.

THANK YOU TO THE FOLLOWING DONORS FOR SUPPORTING DOWNTOWN MARKET EDUCATION FOUNDATION:

If your business, family or non-profit would like to get involved with the mission of the Downtown Market Education Foundation, please contact Kate Klemp, Development Director, kate@downtownmarketgr.com about ways to donate, volunteer or create new partnerships.

IT WAS A WONDERFUL START TO TEACHING OUR YOUNG ENTREPRENEURS HOW TO BEGIN IN THE FOOD BUSINESS. THEN, WE WERE ABLE TO TAKE

THE PARTNERSHIP TO A WHOLE NEW LEVEL.- LISA BUTLER, DIRECTOR FOR HEALTH, WELLNESS AND

YOUTH FOR THE GRAND RAPIDS URBAN LEAGUE

$500 - $999Mrs. Gwen BarnesMr. & Mrs. Wayman & Dinah BrittDr. & Mrs. Steven & Mary CohleImperial BeverageLacks EnterprisesR-HirtMr. Chris KnowltonMr. Jeff SchadMr. & Mrs. Charlie & Elizabeth SecchiaMs. Dianna StampflerMr. & Mrs. James & Carol PikeMrs. Elizabeth Welch

$1,000 - $2,499AdtegrityBeacon Hill at EastgateBerends Hendricks Stuit Betz IndustriesBISSELLDickinson Wright PLLC

Mr. & Mrs. Rick & Melissa DeVosMs. Kayem DunnEllis ParkingGrand ActionMr. & Mrs. John & Deanna GreenHoekstra TransportationHope NetworkMr. & Mrs. Jamie & Penny LaddNAI WisinskiOld National BankRDV CorporationSMG & KCCAASmith Haughey Rice & RoeggeWarner Norcross & JuddPepsi Beverage CompanyKent County Hospitality Association

$2,500 - $4,999Downtown Grand Rapids, Inc.Experience Grand RapidsFox Motors

Mr. & Mrs. Doug & Kim SmallSpectrum IndustriesVan Eerden FoodsWest Michigan Whitecaps Community Foundation

$5,000 - $7,499Celebration! CinemasGordon Food ServiceMr. Dirk HoffiusKitchenAidPioneer ConstructionSIBSCO LLCNon-Profit Technical Assistance Fund

$7,500 - $10,000 +AHC+Hospitality & Amway CorporationGoogle Frey FoundationSpectrum Health Healthier Communities

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