The aromas coming from this class are sure to make the rest of Main Street jealous. These autumn all-stars are just a cut above---elegant comfort food at its best. Chef Steven will lead the way.
Cider-Brined Pork Loin - Served with a spiced, maple-bacon chutney. Certainly the best of all those Michigan fall flavors. A recipe that will make you want to throw a dinner party, especially with….
Hasselback Winter Squash - Bay leaves lend their scent to this lovely butternut squash, glazed with a bit of seasoned maple syrup and butter. Its stunning presentation will definitely give the impression that you went all out.
Medley of Garlicky Greens - Slow-cooked, as greens go. Chard, Kale, and collard greens, with olive oil, garlic, and lemon juice. Served warm and wonderful.
Arugula & Pomegranate salad - with panko-crisped rounds of warm goat cheese to add a pungent richness to the dish. All the flavors your palate could hope for-- peppery arugula, sweet pomegranate, tangy citrus, and creamy chevre.
Apple-Glazed Cheesecake - Citrus-kissed and topped with an apple-filled glaze. The cheesecake has an unusual addition, a bit of cheddar cheese. Highbrow and heavenly.