This class celebrates flavors from all over our country, from Florida to Hawaii. This is a bit of a fruit-forward menu that allows the natural sweetness of fruit to elevate some already tasty dishes.

Pancetta-Wrapped Asparagus Bundles - grilled just until the asparagus is tender and the pancetta begins to crisp up. Finished with Dijon-orange dressing.

Huli Huli Chicken – far from the contiguous United States, Hawaii’s flavors tend more toward Asian than the typical chicken-and-gravy American supper. This easy dish originated back in the 1950’s. Though there are many versions, they have some commonality----a teriyaki-ish sauce with a tiny kick, and some fresh pineapple and steamed rice served alongside. It’s become a Hawaiian favorite. Maybe we can make it a Michigan trend, too!

Grilled Pear Salad – Tender summer greens, lightly grilled sliced pears, bleu cheese crumbles and a lovely light dressing.

Pork Tenderloin Medallions with Georgia Peach-Dijon Drizzle– A simply seasoned pork tenderloin, sliced and served with a generous portion of pureed peach & mustard sauce.

Florida Strawberry-Mango Cheesecake – Talk about pretty! This gem of a dessert is hassle-free, requires no baking (who wants to heat up their oven mid-summer,) and is topped with loads of fresh fruit.