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- THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Baklava is a rich, sweet dessert pastry made with layers of filo, and filled with chopped nuts, sweetened and held together with syrup or honey. It is characteristic in many cuisines of Central and West Asia, the Balkans, and the Caucasus.
Join chef Channon Mondux in this *FREE* session as part of Foodways Symposium, and learn how to recreate this historic dish, with techniques and recipes dating back from sources in the 16th century.
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Fee: $0.00
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Instructor: Channon Mondoux
Capacity Remaining: -16
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Dates: 4/6/2019 - 4/6/2019
Times: 1:00 PM - 3:00 PM
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Sessions: 1
Days: Sa
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Building: KVCC Culinary Allied Health Building
Room: 235
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Escaping war, atrocity, and genocide while looking for better economic opportunities, Armenians have been migrating to America for centuries. Settling across the country from Los Angeles to Detroit to Boston and everywhere in between, the Armenian footprint in America is vast, complex, and hidden. For people who have been on the move for over a century, who have lost their families, cities, and language, food is the closest thing that encapsulates the feeling of being rooted. Food tells us stories about politics, history, immigration, identity, and finding yourself. No group knows this better than Armenians. As the world is in the midst of a refugee crisis that parallels the fate of Armenians over a century ago, these stories are more important than ever.
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- THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Hether Frayer, Fresh Food Fairy, will work together with participants to make her very favorite Chaldean dish - Dolma (grape leaves, onions, squash and peppers stuffed with a rice, beef and vegetable mixture).
In this *FREE* session as part of Foodways Symposium, learn how to spot wild grape leaves (they grow everywhere, city and country alike), how to store them, and how to turn them into this tasty delicacy.
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Fee: $0.00
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Instructor: Hether Frayer
Capacity Remaining: 0
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Dates: 4/6/2019 - 4/6/2019
Times: 12:00 PM - 1:30 PM
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Sessions: 1
Days: Sa
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Building: KVCC Culinary Allied Health Building
Room: 113
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- THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
This session will be begin at the Bank Street Winter Farmers market, and later meet at the Culinary and Allied Health community kitchen where participants will be a part of "Chopped"-type competition. Each team will be given a box of ingredients and will be allowed to pick one unique ingredient from the farmers market. Teams will have a set amount of time to create a dish, and "celebrity judges" will pick the winning team.
Join this *FREE* session as part of Foodways Symposium, and have fun cooking, while also learning about Michigan's agricultural seasons and shopping at the Farmers Market.
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Fee: $0.00
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Instructor: Mariel Borgman, Gaby Gerken
Capacity Remaining: -4
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Dates: 4/6/2019 - 4/6/2019
Times: 9:00 AM - 11:00 AM
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Sessions: 1
Days: Sa
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Building: KVCC Culinary Allied Health Building
Room: 113
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Flat breads are simple in approach and execution, but BIG in flavor and history. Because of their simple preparation and ability to be made often without an oven, flat breads have found their way into many cuisines around the world.
In this **FREE** class (as part of the Foodways Symposium), participants will work side-by-side with Chef Cory Barrett to prepare various types of flat breads as well as discuss their origins.
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Fee: $0.00
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Instructor: Cory Barrett
Capacity Remaining: -8
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Dates: 4/6/2019 - 4/6/2019
Times: 11:30 AM - 12:30 PM
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Sessions: 1
Days: Sa
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Building: KVCC Culinary Allied Health Building
Room: 235
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Did you know that Baklava can also be a savory dish? When phyllo dough is paired with spinach, feta cheese and various herbs and spices, a delicious savory pastry is created, that is typical for a lot of countries in the Mediterranean and the Middle East.
Join chef Channon in this *FREE* session as part of Foodways Symposium, and learn how to make phyllo dough from scratch, as well as how to get creative with savory variations on baklava.
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Fee: $0.00
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Instructor: Channon Mondoux
Capacity Remaining: -3
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Dates: 4/6/2019 - 4/6/2019
Times: 9:00 AM - 11:00 AM
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Sessions: 1
Days: Sa
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Building: KVCC Culinary Allied Health Building
Room: 235
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Join Chef Nidal Awid, the amazing owner of Shawarma King on Drake, and learn how he makes their signature Hummus and Baba Ganoush - two staple plant based dishes.
In this *FREE*one-hour session as part of Foodways Symposium, he will also talk about the food and culture of his homeland Palestine, and how he is sharing that rich heritage with the community through his restaurant.
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Fee: $0.00
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Instructor: Nidal Awad
Capacity Remaining: -5
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Dates: 4/6/2019 - 4/6/2019
Times: 11:00 AM - 12:00 PM
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Sessions: 1
Days: Sa
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Building: KVCC Culinary Allied Health Building
Room: 107
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Chef Marguerite Mooradian will be demonstrating two classic Armenian comfort food dishes. Hailing from the Near East, these warming and flavorful dishes are versatile and can be served on their own, or part of a larger meal.
Join this *FREE* class as part of Foodways Symposium, and you can learn to make vegan Eetch and little baked lamb dumplings called Manti.
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Fee: $0.00
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Instructor: Marguerite Mooradian
Capacity Remaining: -3
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Dates: 4/6/2019 - 4/6/2019
Times: 1:00 PM - 3:00 PM
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Sessions: 1
Days: Sa
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Building: KVCC Culinary Allied Health Building
Room: 232
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Turshi (pickled vegetables) and Mekhalalat (pickled turnips) are Chaldean staples, especially good when served with charbroiled meat or chicken, but make a great side side dish in general.
In this *FREE* session as part of Foodways Symposium, learn how easy it is to make Chaldean Style pickled vegetables with seasonally available ingredients from the one and only: Hether Frayer, the Fresh Food Fairy.
- Fee: $0.00
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Instructor: Hether Frayer
Capacity Remaining: 45
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Dates: 4/6/2019 - 4/6/2019
Times: 9:00 AM - 10:00 AM
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Sessions: 1
Days: Sa
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Building: KVCC Culinary Allied Health Building
Room: 107
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Turshi (pickled vegetables) and Mekhalalat (pickled turnips) are Chaldean staples, especially good when served with charbroiled meat or chicken, but make a great side side dish in general.
In this *FREE* session as part of Foodways Symposium, learn how easy it is to make Chaldean Style pickled vegetables with seasonally available ingredients from the one and only: Hether Frayer, the Fresh Food Fairy.
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Community Programs