See the fall brochure of cooking classes here

NMC Extended Education
CULINARY
CLASSES
fall 2016
FOODIE
FASHIONISTA
Chef Wiitala’s
signature fedora
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whether it’s teaching
adults or children,
Stephanie rocks it!
award-winning
cooking classes
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Enroll Today!
nmc.edu/ees
| 231.995.1700
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Whether you’re a serious
home cook or a culinary
school hopeful, our awardwinning classes are for you.
Taught by local chefs and
food aficionados in a stateof-the-art classroom kitchen,
each culinary adventure features up-to-date techniques
and tasty recipes. In our
small classes, you’ll interact
with other food lovers and
come away more confident
about cooking!
Bring containers to take
home any creations you
don’t sample in class!
www.nmc.edu/ees
phone (231) 995-1700
M-F 8:30am–4:30pm
website
e-mail fax nmc.edu/ees
walk-in University Center
2200 Dendrinos Dr.
Traverse City, MI
(on Cass Rd. between
14th St. & S. Airport Rd.)
M-F 8am–5pm
ees@nmc.edu
(231) 995-1708
table of contents
of
Breads.................................... 8
Out of the Kitchen............... 13
Ethnic Cuisine........................ 3
Seasonal................................. 8
Health.................................... 12
Techniques........................... 10
Kids......................................... 5
All Classes by Date............. 16
Meat & Fish............................ 6
Featured Instructor................ 7
More Tastes.......................... 11
Registration Form................ 15
DON’ T MISS...
FEATURED CHEF
Stephanie Lee Wiitala beams with joy and
makes learning in the kitchen a fabulous
experience.
BREW FRIENDLY FOODS
Join Chef Adam McMarlin, sous chef at
The Cooks’ House, as he demonstrates
how to incorporate some of Michigan’s
finest brews into your cuisine.
2
pg. 7
pg. 11
Online – nmc.edu/ees
ETHNIC
Moroccan Sampler
Unravel the mystery of this exotic cuisine
with its combinations of spices, herbs,
and fruits. Explore flavor elements of
Moroccan meals as you prepare Chicken
Tagine, a traditional Moroccan slow braised
recipe with Olives and Lemon; a refreshing Carrot Salad with Oranges and Medjool
Dates; an extremely simple Chickpea Flat
Bread that you’ll want to make over and over
again. Add a few vegetable sides and your
taste buds will be in for a zesty treat.
TH | Oct. 6 | 6-9 PM
Code: 4124
Instructor: Cheryl Janz $75
Passion for Pizza
Add one part fresh pizza dough, one part
homemade sauce, one part creativity and
what do you get? The ultimate pizza class!
Learn the art of making and stretching your
own pizza dough then see how easy it is
to grill, bake, fry, and even stuff your pizza.
Prepare a variety of toppings—from classic
combos to some unexpected matches—and
learn the secrets of selecting and assembling
your own artisan pizza.
W | Oct. 19 | 6-9 PM
Code: 4174
Instructor: Brian Kissel
$75
Call – 231-995-1700
Sushi Rolls
Learn to create great authentic sushi for
your next eating event. Three kinds of sushi
are featured: Japanese traditional, California style, and hand-rolled (Temaki-zushi).
Chef Misaeng, a native of Japan, guides this
hands-on class including tips on ingredient
selection, preparation, and serving ideas.
Leave with new skills, samples you prepared
in class (bring containers), and your own
sushi mat to make sushi at home. Bring containers to take home any creations you don’t
sample in class.
SA | Oct. 22 | 11 AM-2 PM
Code: 4176
Instructor: Misaeng Suh Liggett
$75
Indian Curries Does making an Indian curry from scratch
intrigue you? Discover the anatomy of classic Indian curries and become more comfortable using spices and curry to create the
complex, satisfying flavors of India. Learn to
prepare dishes that are easy, but big in flavor
under the direction of Chefs Jen Blakeslee
and Eric Patterson, The Cook’s House. Chef
Jen, in particular, has become known around
the state for her curries. She will teach you
everything you need to know to make you
own curries at home.
M | Oct. 24 | 6-9 PM
Code: 4177
Instructors: Eric Patterson &
Jen Blakeslee
$79
3
Classic Cuban Cuba is being opened for the world to see
and taste. For centuries the country has
been influenced by Mexico, and Central and
South America, but has put its own twist on
numerous dishes. The featured recipes are:
Fried Sweet Plantains; Avocado, Watercress
and Pineapple Salad; Cuban Black Beans
and Rice; Braised Shredded Beef; Cuban
Chicken with Brown Sugar-Peanut Spice Rub;
and to top it off—Guava Swirled Ice Cream.
TH | Oct. 27 | 6-9 PM
Code: 4179
Instructor: Cheryl Janz
$79
Secrets of
Spanish Paella
Nourishing, vibrant, and without pretension,
paella has held a place of honor in Spanish
homes for centuries. Bring it to your home as
you discover three tasty variations of Spain’s
quintessential dish featuring delicious flavors
and its signature saffron hue: Seafood Paella,
Paella with chicken, chorizo and asparagus,
and a Vegetarian Paella with artichokes,
Spanish olives, and tomatoes. Learn how to
prepare the sofrito (flavor base) for paella and
the secrets for perfectly cooked rice.
TH | Nov. 3 | 6-9 PM
Code: 4196
Instructor: Cheryl Janz $75
4
The Art of
Crepe Making
Enjoy an evening of camaraderie producing
a variety of crepes that run the gamut from
breakfast to dinner to dessert. Recipes include a baked Chicken, Broccoli and Cheese
crepe, various fruit filled dessert crepes and
a Bacon & Egg breakfast crepe. Learn how
to make them ahead of time for company
dinners, and how to freezer store them for a
last minute easy Parisian dessert. The crepe
is luscious enough to be eaten on its own and
very adaptable.
TH | Nov. 10 | 6-9 PM
Code: 4200
Instructor: Laura McCain
$79
Peruvian Flavors Peru has every climate condition that exists
on earth, making so many food items available throughout the country. Experience a
Peruvian-Style Pasta Bolognese combined
with garlicky-soy noodles. Shrimp from the
coast cooked with corn, squash and potatoes
make cupe—the South American chowder.
Steak and Potato Stir-fry make the classic
dish, lomo saltado. We’ll end class on a sweet
note with Volador, a pineapple tart with Dulce
de Leche.
W | Nov. 16 | 6-9 PM
Code: 4203
Instructor: Cheryl Janz
$79
Online – nmc.edu/ees
Chef Stephanie Lee Wiitala
KIDS
Cooking with Kids
(Adult and Child Age 8–14)
Spend a fun evening with your favorite child
(age 8-14) and Chef Stephanie Wiitala cooking up a storm. Learn fundamental culinary
skills and nutrition education while building
self-esteem and exploring creativity. Team up
to make delicious fresh from the garden zesty
herb dip and homemade pita chips, sharpen
your knife skills while you make Jack-olantern pumpkin soup then create your own
flavor-roasted pumpkin seeds. Recognize the
seasonal bounty with an autumn harvest vegetable baked pasta. Finish the evening with
spiced apple hand pies and caramel dipping
sauce.
F | Oct. 21 | 5:30-8:30 PM
Code: 4175
Instructor: Stephanie Lee Wiitala $89
(includes one adult and one child)
Holiday Cookie
Decorating with Kids
(Adult and Child age 9+)
Celebrate the season with a decorating party!
Learn how to decorate beautiful cookies
using royal icing. You and your little one will
decorate a snowflake, Santa hat, and more.
Discover piping techniques and whimsical designs using tinted royal icing, colored sugars,
and other decorative items.
SA | Dec. 3 | 1-3:30 PM
Code: 4208
Instructor: Julia Slack
$59
(includes one adult and one child)
Holiday Baking
with Kids (Adult and Child Age 8+)
Spend a Saturday with your favorite child
and create a jumbo Christmas tree molded
from several cupcakes, then festively frost
and decorate your masterpiece with holiday
candies. You’ll also make jumbo hand dipped
chocolate pretzel wands decorated with holiday sprinkles and more chocolate. Please
bring a cookie sheet to transport your tree.
SA | Dec. 10 | 1-4 PM
Code: 4212
Instructor: Kristi Wodek
$59
(includes one adult and one child)
Call – 231-995-1700
5
MEAT & FISH
Artisan Bacon
Do you like bacon? Learn how to make your
own using apple, cherry, or hickory wood at
a fraction of the cost of purchasing it from the
store. Participate in the entire process – from
what you need, to brine, smoking, and sampling. Be the talk of the neighborhood when
your foodie friends and family sample your
creations. Gain the expertise to produce your
own artisan bacon at home with only a few ingredients and a backyard grill.
TU | Sept. 20 | 6-9 PM
Code: 4118
Instructor: Bill White $79
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Regional Fish Dishes
With over 150 different types of fish in the
Great Lakes region to choose from, the culinary possibilities are endless. Learn how to
prepare Great Lakes regional fish including
whitefish, trout, and salmon. Explore several
different easily available varieties. Practice
different cooking methods including the ultramodern Sous Vide. Impress your family and
friends with your new-found (and delicious!)
fish preparation knowledge.
TU | Sept. 27 | 6-9 PM
Code: 4120
Instructor: Chris Courtright
$79
Sausage Making
Workshop
Get your hands dirty and see how sausage
gets made with butcher Adam McMarlin.
Know what cuts of meat are ideal for sausage
making and learn the basic ratios and techniques used to make delicious and unique
sausages at home. Become familiar with using a meat grinder properly and discover how
to stuff sausages into natural casing using
a hand crank stuffer. Rediscover this lost art
and take home handmade sausage to enjoy
with family and friends.
M | Nov. 28 | 6-9 PM Code: 4206
Instructor: Adam McMarlin
$75
Online – nmc.edu/ees
STEPHANIE
LEE WIITALA
ADDS STYLE + FLAVOR
TO THE KITCHEN
Chef Apron
Signature Fedora
Genuine Smile
“
Stephanie’s Mantra:
We all have to eat to live, so why
not make it something great!
”
T
his culinary instructor knows how to add unique touches to dishes; adding flavor and presentation to create the very best. When she’s not managing her own catering and event planning business, Sunrise to Sunset, catch her in our kitchen! Join Stephanie Lee Wiitala in one of her three classes this term.
Stephanie’s Offerings:
Sweet and Savory Scones................8
Cooking with Kids..............................5
The Seasonal Table............................9
(Co-taught with husband, Chef Jonathon Dayton)
"Instructor (Stephanie Lee Wiitala) is
great with kids - involves them fully &
her enthusiasm is infectious!"
- Marjory Smith
Cooking with Kids (pg. 5)
Read about the instructors at: nmc.edu/ees
Call – 231-995-1700
7
BREADS
Sweet and
Savory Scones Spend a Saturday morning with Chef Stephanie Wiitala baking scrumptious scones. Pour
a cup of joe and nibble on a warm scone
while you watch Stephanie demonstrate the
technique. Then take the mystery out of making a good tender scone, with a lightly crisp
outer layer, by using your own hands and her
favorite adaptable recipe. You’ll cook in teams
to make the recipe your own by using fresh
cranberries, honey, herbs, vanilla bean, or savory potatoes and bacon, chive and cheese.
SA | Oct. 1 | 9 AM-Noon Code: 4122
Instructor: Stephanie Lee Wiitala
$79
Yeast Breads:
Fast and Easy
Can you really make artisan yeast bread in a
few minutes? Yes, indeed! Learn and practice
the techniques described in the popular book
Artisan Bread in Five Minutes a Day. Mix up
different kinds of bread dough, including a
white artisan bread, wheat, and peasant multigrain with some flavorful additions, like herbs
and olives. Learn how to form the dough into
a boule. Enjoy the aroma and taste of freshly
baked bread in class, and take home a batch
of dough along with your new-found skills to
share with family and friends.
TH | Nov. 17 | 6-8:30 PM Code: 4204
Instructor: Nan Horstman
$69
8
SEASONAL
Endless Summer:
Canning, Freezing,
Preserving
Would you like to enjoy the fruits of your labor
longer? Find out how to preserve vegetables
and fruits from your garden or the local market in this basic canning and freezing class.
Learn the safe method of canning in the stepby-step process of basic water bath canning.
You’ll get hands on with a pickling project and
prepare jams to take home. Discover how to
blanch and make simple, yet delicious syrups
while you pick up tips and other techniques to
stretch out the bounty of summer. Includes a
canning book to take home.
TH | Sept. 22 | 6-9 PM Code: 4364
Instructor: Nikki Lennox
$79
Fresh is Best:
Cook Local Bring the farm-to-table concept home to your
kitchen with Chef Ali Lopez and Taste the Local Difference. Discover what to do with the
wide variety of produce and other products
available at this summer’s local farms and
farmers markets. Learn to prepare creatively
delicious and versatile dishes that bring out
the best in farm-fresh ingredients. Great cooking isn’t always about the recipes—it’s about
experimenting with new flavors and textures.
You’ll get savvy shopping tips, best places to
find local foods, and strategies to extend the
harvest.
M | Oct. 3 | 6-9 PM Code: 4123
Instructor: Ali Lopez
$75
Online – nmc.edu/ees
Rustic Fall Tarts
Discover Tarts, luscious flaky shells filled with
warm and sweet-smelling fillings appropriate for bakers at all skill levels. Prepare a
variety of flaky shells with a mélange of fresh
vegetables. A colorful squash and tomato tart
fills a crispy puff pastry shell, while a savory
onion filling complements a buttery dough. A
sweet and savory butternut squash with sage
pairs well with a walnut crust. Versatile tarts
are great as the main event or an appetizer
served at room temperature or straight from
the oven.
TU | Oct. 18 | 6-9 PM Code: 4139
Instructor: Cheryl Janz
$75
The Seasonal Table Enjoy an evening with Chefs Jonathan
Dayton and Stephanie Lee Wiitala as they
share their favorite recipes and tips for cooking seasonally. Get creative as you prepare a
delicious 4-course meal that highlights locally
sourced ingredients. Autumn is a bountiful
time of the year for fall fruits, squash, root
vegetables and much more. Pick up the way
they complement each other’s cooking and
discover how you can do the same with these
delectable seasonal flavors.
W | Oct. 26 | 6-9 PM Code: 4178
Instructors: Stephanie Lee Wiitala &
Jonathon Dayton
$79
Pumpkin:
Pie and Beyond
It’s the season for pumpkins and time to
discover they are not just for carving or
pie anymore. Pumpkin is low in calories
and incredibly rich in vital antioxidants and
vitamins. Learn how to puree, bake and
marinate pumpkins while you create a fivecourse meal. Recipes include curried pumpkin bisque, pumpkin quesadillas, a pumpkin
and pasta gratin, and a cold black bean and
pumpkin marinated salad. End the evening
with a deep dish pumpkin pie.
TU | Nov. 15 | 6-9 PM Code: 4202
Instructor: Nikki Lennox
$75
Appetizers for the
Holidays
Prepare and sample tasty appetizers that are
great “do ahead” creations for those busy
days when you are feeling stressed yet want
to wow your guests! Chefs Jennifer Blakeslee
and Eric Patterson of The Cooks’ House will
guide your preparation of delicious dips, salads, appetizers, and other savory edibles.
M | Dec. 5 | 6-9 PM Code: 4209
Instructors: Eric Patterson &
Jennifer Blakeslee
$79
Cookie Decorating
with Royal Icing
Gain tips for working with the dough and learn
how to decorate beautiful, professional looking cookies using royal icing. This smooth,
hard-drying icing is perfect for making cookies
you can stack, freeze, or mail without disturbing the decorations. Discover piping techniques and designs using colored royal icing,
colored sugars, and other decorative items.
TH | Dec. 8 | 6-8 PM Code: 4211
Instructor: Julia Slack
$49
Call – 231-995-1700
99
TECHNIQUES
Salt Block Cooking You have a beautiful pink Himalayan salt
block but you don’t know what to do with it.
Salt blocks are very versatile to cook with
and can be used for sautéing, grilling, chilling, curing, and baking. Learn about basic
care plus additional tips and tricks on how to
use them effectively. You’ll prepare entrees,
vegetables and even dessert. Recipes include Honey Black Pepper Shrimp, Asparagus with Honey-Basil Dressing, Smashed
Potatoes with Chimichurrie, and Salted
Chocolate Chip Cookies. Bring your own salt
block and let’s get cooking!
W | Sept. 21 | 6-9 PM Code: 4119
Instructor: Cheryl Janz
$79
Cast-Iron Cookery Cast-iron skillets are making their way into
every kitchen. Discover how to season, care
for and cook with this heavy duty and versatile kitchenware. Learn how to whip up a
satisfying 30-minute supper, savory sides, or
a crowd-pleasing dessert in a snap. Recipes
include “crunchy-crust” pizza, pan seared
beef shoulder tender, blackened chicken,
skillet s’mores and more. Once you taste the
amazing flavor that comes from cooking in
a cast-iron skillet, you may never go back to
non-stick again.
W | Sept. 28 | 6-9 PM Code: 4121
Instructor: Brian Kissel
$79
10
Anatomy of a Recipe Join Chefs Eric Patterson and Jen Blakeslee
from the award-winning Cook’s House and
discover a recipe’s anatomy. Discover how to
prepare food more expediently, impulsively,
economically and creatively. Free yourself
from the crutch of recipes, processed foods
or take out. Gain confidence to toss together
great meals as you experiment with flavors
and textures while preparing a soup or appetizer, entrée, side dish, and dessert. Always
new recipes using seasonal foods. You won’t
be disappointed!
M | Oct. 10 | 6-9 PM Code: 4125
Instructors: Eric Patterson &
Jen Blakeslee
$79
Knife Skills—Slice, Chop
and Dice Like a Pro
Did you know that many chefs consider the
knife to be the most important tool in the
kitchen? Improve your speed and safety
in the kitchen by learning knife skills in this
demo and hands-on course. Discover how to
choose the proper knife for the item you’re
cutting and especially how to properly sharpen and maintain your knives. Learn to debone
a whole turkey and then use it to prepare a
tantalizing turkey Osso Bucco. Add a variety
of julienne cut vegetables to create an easy
and delicious stir-fry.
W | Nov. 9 | 6-9 PM Code: 4198
Instructor: Brian Kissel
$75
Online – nmc.edu/ees
MORE TASTES
Easy Cheese Making
There is nothing like eating fresh Mozzarella,
so soft and delicious it melts in your mouth
and on your pizza. Discover how easy and
fun it is to make your own fresh cheese successfully. Learn how to turn Mozzarella into
a Burrata for a fabulous appetizer you serve
warm with bread. You’ll also prepare fresh
cheeses like Indian paneer and Mexican
queso blanco. Sample some of the finished
cheeses in class, and bring a couple of containers to take home the cheeses you make.
TU | Nov. 1 | 6-9 PM Code: 4195
Instructor: Mary Buschell
$75
Brew Friendly Foods Spend an entertaining evening with Chef
Adam McMarlin, sous chef at The Cooks’
House, learning how to incorporate some of
Michigan’s finest brews into your cuisine. Familiarize yourself with the characteristics of
several local beers regarding how and why
they work well with food. Recipes included
Belgian Triple glazed chicken wings, Fruit Rye
Ale braised pork belly, and chocolate stout
cake with cream ale caramel. Pick up a few
tips from the pro, new recipes, and a little
background on area brews.
M | Nov. 7 | 6-9 PM Code: 4197
Instructor: Adam McMarlin
$79
Call – 231-995-1700
Think Outside
the Teacup Treat those aromatic leaves like spices to
bring a world of flavor to your cooking. Learn
the categories of tea, how to infuse cooking liquids and what equipment is necessary
to grind tea. Add mellow, balanced flavors
to Moroccan Lamb Stew with mint tea and
apricots. Bergomot scented Earl grey tea imparts rich flavor to a classic butter sauce in
Pan Seared Scallops with Earl Grey-Orange
Beurre Blanc. Sweet, smoky South African
Rooibos tea blended with fruity Turkish Aleppo Pepper adds a nice bite and reddish color
to an international snack of Crunchy Rooibos
Chickpeas. Strongly brewed green tea adds a
subtle verdant flavor to Cranberry Muffins.
W | Nov. 30 | 6-9 PM Code: 4207
Instructor: Cheryl Janz
$79
Great Soups and Sauces
Explore the world of from-scratch soups and
sauces. Using locally available products,
learn to create versatile homemade stocks.
Discover the five grand sauces of French cuisine and their derivatives. With what you learn
about stocks and sauces, you’ll be ready to
create wonderful soups with seasonal flair. Of
course, the best part is the sampling finale.
W | Dec. 7 | 6-9 PM Code: 4210
Instructor: Brian Kissel
$75
11
HEALTH
DIY Probiotics: Supporting Gut Health
Trillions of microbes live in your gut, both
good guys and bad guys. This class will teach
you how to eat to create an environment
where the good guys flourish and keep you
healthy. Learn about the benefits of fermented
foods and which ones contain helpful probiotics. Make kefir and fermented hummus,
and prepare your own jar of vegetables to
take home to experience the fermentation
process. This class is for anyone seeking
to enhance their general health and can be
helpful to those who have been on antibiotics.
W | Sept. 21 | 1-3:30 PM
Code: 4343
Instructor: Kristel Wiesner $49
DIY Probiotics: Artisan Sauerkraut
Did you know that you can create your own
probiotics through a safe and simple fermentation process? Learn how to turn vegetables
into flavorful superfoods that contain highly
absorbable nutrients and beneficial bacteria
that enhance our digestion and immunity.
Using a basic sauerkraut technique, you will
choose from a variety of vegetables and seasonings to create a ferment suited to your
own taste. Take this jar of vegetables home to
witness and enjoy the fermentation process!
W | Sept. 28 | 1-3:30 PM
Code: 4344
Instructor: Kristel Wiesner $49
Whole Foods Workshop
Would you like to get quick, nutritious meals
on the table each night? Join Chef Ali, health
and cooking coach, for a Saturday to learn
the basics of a whole foods lifestyle and prepare some of her favorite recipes including
kale salad and magical Dal! Learn how to
reduce your dependence on processed foods,
find out how to choose seasonal foods, and
recognize nutrient-rich foods. Explore ways
to navigate the market or produce aisle, stock
a healthy pantry, and discover the secrets of
batch cooking. Demonstration, discussion,
hands-on, tasting, and take-homes (bring
containers)!
SA | Oct. 15 | 10 AM-1 PM Code: 4138
Instructor: Ali Lopez
$75
l
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Fest s
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of 2017
Save-the-Date!
Saturday
February 4
Event details at:
nmc.edu/ees
12
Online – nmc.edu/ees
OUT OF THE KITCHEN
Kick-start Your
Health: Eat with Purpose
Be inspired to begin the path towards lowering cholesterol and blood pressure, improving
blood sugar, tackling weight loss, and much
more! Gain a deeper understanding of the
benefits of a plant-based diet, AND attain the
skills necessary for carrying out meal planning and grocery shopping. A proven program, the camaraderie, nutrition education,
and food demos (and tastes!) will keep you
motivated and encouraged to stay on track—
for fast results—to better health!
5 TH | Sept. 15-Oct. 13 | 6:30-8 PM
Code: 4342
Instructor: Sherry Davis
$79
Location: University Center Rm. 208
Village Wine
and Walking Tour
You hear the buzz, now experience it firsthand. Enjoy a walking tour of the historic Village at Grand Traverse Commons. Observe
some of the completed and uncompleted
areas while hearing a candid account of the
Village, illuminating its history and the vision
for its future. Get a behind the scenes tour of
one of the renovated buildings, now Left Foot
Charley Winery. Join winemaker and owner,
Bryan Ulbrich, to learn about and taste some
of Left Foot Charley’s best wines. You must
be 21.
F | Sept. 16 | 5:30-7:45 PM
Code: 4117
Instructors: Bryan Ulbrich &
Raymond Minervini
$49
Location: Left Foot Charley Winery
at Grand Traverse Commons
Call – 231-995-1700
(not located in the
Oleson Center Kitchen)
Miller, Baker,
Noodle Maker Discover how your food choices impact our
local food system and your health as you
spend an evening with three local foodies.
Learn about growing wheat in northwest
Michigan from Bill Koucky, owner of Grand
Traverse Culinary oils and flour. Hear his
story as you tour his oil pressing and stone
grinding facility. Next get tips from Fred
Laughlin, baker and director of Great Lakes
Culinary Institute (GLCI), as he demonstrates
how to make adjustments to your dough recipe when working with flour milled from locally
grown wheat. Simon Joseph, owner of TC’s
original food truck, ends the evening with a
lesson and sampling of ramen noodles made
from GT Culinary Oils’ flour and served in his
newest restaurant, Gaijin. A portion of the tuition will benefit GLCI scholarship fund. Meets
at GT Culinary Oils and Flours (2780 Cass
Rd., TC).
W | Oct. 12 | 6-9 PM
Code: 4133
Coordinator: Carol Danly
$79
Location: GT Culinary Oils and Flours
13
Food for Life: Hot Topics
Some studies show that food can aid in the
prevention of cancer, reverse type 2 diabetes,
lower blood pressure and cholesterol, and
make losing weight faster and easier. Learn
the “best of the best” from the Food for Life
programs, developed by Physicians Committee for Responsible Medicine (PCRM.org),
and gain a clear understanding of how cancer
starts and the foods that can aid in fighting
back. Discover the underlying cause of type
2 diabetes and how a plant-based approach
may begin to reverse the condition. With food
demos and sampling, learn how to make nutritionally sound, easy dishes. Be inspired and
supported in improving your general health
and jumpstart weight loss.
5 TU | Oct. 18-Nov. 15 | 6:30-8:30 PM
Code: 4345
Instructors: Sherry Davis
$95
Location: Great Lakes Campus Rm. 112
Food for Life:
Cancer Prevention and Survival
Some studies show that your food choices
can aid in the prevention of cancer—and
when cancer has been diagnosed, these
choices can improve survival. This class
translates scientific findings into simple, practical steps that you can use in your own
kitchen, at the grocery store, and at restaurants. This Food for Life program, developed
by Physicians Committee for Responsible
Medicine (PCRM.org), shows you how food
fights back. With food demos, sampling, and
meal planning, you’ll be ready to implement
what you’ve learned in your own kitchen. This
fun, high-energy class naturally lends itself to
group support.
5 TH | Oct. 20-Nov. 17 | 6:30-8:30 PM
Code: 4346
Instructors: Sherry Davis
$95
Location: Great Lakes Campus Rm. 112
HUNGRY FOR MORE?
Sign up for our e-newsletter to receive updates on events, classes + more!
Call (231) 995-1700
14
or sign up at
nmc.edu/ees-news
Online – nmc.edu/ees
Voted #1
Our cooking classes were voted #1 in
the Red Hot Best of Northern
Michigan three years in a row!
Enroll in an award-winning class today!
nmc.edu/ees
✄
LIFE Discounts
Residents and/or property owners in Grand
Traverse County at least 62 years of age are
eligible for a LIFE Discount entitling you to a
20%tuitiondiscount(excludingfees)onNMC
courses. Call 231.995.1700 to find out your
price with the LIFE Discount.
Note: the LIFE Discount cannot be
applied if registering online.
REGISTRATION FORM
1st Participant______________________________________________________________________________ Birth Date _________________
Course Title(s) & Code No(s). ____________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
2nd Participant_____________________________________________________________________________ Birth Date _________________
Course Title(s) & Code No(s). ____________________________________________________________________________________________
________________________________________________________________________________________________________________________
________________________________________________________________________________________________________________________
Street/City/State __________________________________________________________________________________ Zip __________________
Home Phone ________________________ Cell or Day Phone ______________________________ County __________________________
Total amount enclosed (or charge to credit card) $ ________________
Method of payment: ❑ Cash ❑ Check (Payable to NMC) ❑ LIFE Discount (age 62+ and resident or property owner in GT County)
❑ VISA ❑ MasterCard ❑ Discover No.________________________________Exp. Date _____________
5 WAYS TO REGISTER:
PH. (231)
995-1700
8:30-4:30
WWW.NMC.
EDU/EES
MAIL-IN
SEE BELOW
WALK-IN
SEE BELOW
8:00-5:00
FAX (231)
995-1708
MAIL Registrations to: NMC-EES, 1701 E. Front Street, Traverse City, MI 49686-3061
Or BRING to: The Extended Education office, University Center Campus, Cass Road, T.C.
NondiscriminationPolicy - NorthwesternMichiganCollegeiscommittedtoapolicyofequalopportunityforallpersonsanddoesnotunlawfullydiscriminateonthebasisofrace,color,nationalorigin,religion,disability,genetic
information, height, weight, marital status, or veteran status in employment, education programs and activities and admissions. See www.nmc.edu/nondiscrimination
Call – 231-995-1700
15
Northwestern Michigan College
Extended Educational Services
1701 E. Front Street
Traverse City, MI 49686-3061
Nonprofit Org.
U.S. Postage
PAID
Traverse City, MI
Permit #170
• Summary of courses listed by starting date •
Courses in September
16-Sep Village Wine & Walking...
20-Sep Artisan Bacon
21-Sep Salt Block Cooking
21-Sep DIY Probiotics...
22-Sep ...Canning, Freezing, ....
27-Sep Regional Fish Dishes
28-Sep Cast-Iron Cookery
28-Sep DIY Probiotics...
l
a
v
i
t
Fes
s
d
o
o
F
of 2017
Courses in October
1-Oct
3-Oct
6-Oct
10-Oct
12-Oct
15-Oct
18-Oct
19-Oct
21-Oct
22-Oct
24-Oct
26-Oct
27-Oct
Save-the-Date!
Saturday
February 4
16
Event details at:
nmc.edu/ees
Sweet & Savory Scones
Fresh is Best: Cook Local
Moroccan Sampler
Anatomy of a Recipe
Miller, Baker, Noodle Maker
Whole Foods Workshop
Rustic Fall Tarts
Passion for Pizza
Cooking with Kids
Sushi Rolls
Indian Curries
The Seasonal Table
Classic Cuban
Courses in November
1-Nov Easy Cheese Making
3-Nov Secrets of Spanish Paella
7-Nov Brew Friendly Foods
9-Nov Knife Skills: Slice, Chop...
10-Nov The Art of Crepe Making
15-Nov Pumpkin: Pie & Beyond
16-Nov Peruvian Flavors
17-NovYeast Breads: Fast & Easy
28-NovSausage Making Workshop
30-Nov Think Outside the Teacup
Courses in December
3-Dec Holiday Cookie Decorating
5-Dec Appetizers for the Holidays
7-Dec Great Soups & Sauces
8-Dec Cooking Decorating
10-Dec Holiday Baking
Online – nmc.edu/ees