American Barbecue 1 The Great Sparerib

Great ribs make a great barbecue, so take yours to the next level with this classic that is easier to prepare than you think. Learn the techniques and tricks the pros use to make the best ribs every time. The fine points of trimming and prep, seasoning, finishing and saucing will all be covered. Leave the class ready to be your own pit master. This class is brought to you by "Slowburn Catering," rated 2nd in "Detroit's Best Catering" for Summer 2011!

This class will be held at Ypsilanti New Tech HS @ Ardis, 2100 Ellsworth Rd., Ypsilanti, MI 48197.

American Barbecue 2 Pork Shoulder and Chicken

Create a backyard barbecue experience your friends and family will long remember. This class covers the techniques and tricks the pros use to make the best pulled pork and chicken you could ever want. Areas covered include proper trimming and prep, seasoning and brining, finishing and saucing. You'll leave with the knowledge and confidence to reproduce these great meals at home. This class is brought to you by "Slowburn Catering," rated 2nd in "Detroit's Best Catering" for Summer 2011!

This class will be held at Ypsilanti New Tech HS @ Ardis, 2100 Ellsworth Rd., Ypsilanti, MI 48197.

American Barbecue 3 Texas Style Brisket

Brisket is a great choice for the summer picnic season because you can serve a crowd at an affordable price. Come and discover the techniques and tricks the pros use to make authentic Texas style barbecue. Learn about proper trimming and prep, seasoning and finishing, everything you'll need to make brisket with flavor as big as Texas. This class is brought to you by "Slowburn Catering," rated 2nd in "Detroit's Best Catering" for Summer 2011!

This class will be held at Ypsilanti New Tech HS @ Ardis, 2100 Ellsworth Rd., Ypsilanti, MI 48197.

Canning Basics Enjoy Fresh Food All Year

Do you have a glut of veggies or fruit and don't know how to preserve your bounty? Or have you wanted to can food but were afraid? Learn methods to preserve foods safely and easily, and enjoy hands-on experience in canning. There may be samples to take home.

This class will be held at Ypsilanti New Tech HS @ Ardis, 2100 Ellsworth Rd., Ypsilanti, MI 48197.

Italian Sauces and Condiments

Having several versatile sauce and condiment ideas in your cooking repertoire can enhance your pasta dishes, as sides or entrees. Let our "seasoned," culinary instructor, Francesca, come to the rescue with several favorites! You'll learn to make "amatriciana," a tangy tomato based sauce (made with pancetta and onions, served with penne pasta), "carbonara," (artichoke hearts, scrambled egg and parmigiano cheese, served with linguine), prosciutto and peas (in a white cream sauce, served over bow tie pasta), and "salsa ai funghi," a tomato based sauce (made with a mix of wild mushrooms and dried porcinis, served with spaghetti).

Italian Summer Suppers 1 Rustic Italian Cooking: Grilled Lamb

In this course a complete rustic Italian meal is prepared featuring a grilled lamb entree, side dishes and dessert. The course is led by an instructor born into the Italian cooking tradition, who apprenticed at a specialty restaurant in Naples, Italy. Students will assist is preparing grilled lamb chops (marinated in red wine, lemon juice and herbs), Neapolitan style potato salad, marinated and grilled artichoke hearts (prepared with a white wine vinaigrette including olives, onions and garlic) and a seasonal fruit dessert, followed by the entire meal enjoyed family style.

Italian Summer Suppers 2 Rustic Italian Cooking: Vegetarian

In this course a complete rustic Italian meal is prepared featuring a vegetarian entree, side dishes and dessert. The course is led by an instructor born into the Italian cooking tradition, who apprenticed at a specialty restaurant in Naples, Italy. Students will assist in preparing eggplant parmigiana (sliced and fried eggplant layered with mozzarella and parmigiano cheese and baked in a light tomato basil sauce), zucchini parmigiana (layers of fried zucchini slices baked with homemade bread crumbs, mozzarella and parmigiano cheese and fresh basil), frittata di cipolle (onion frittata made with caramelized onions, eggs and parmigiano cheese, then served on a bed of mixed greens) and a seasonal fruit dessert, followed by the entire meal enjoyed together family style.

Italian Summer Suppers 3 Rustic Italian Cooking: Game Hen

In this course a complete rustic Italian meal is prepared featuring a game hen entree, side dishes and dessert. The course is led by an instructor born into the Italian cooking tradition, who apprenticed at a specialty restaurant in Naples, Italy. Students will assist in preparing roasted game hen (rubbed with white wine and herbs, then topped with a citrus vinaigrette and fresh tarragon), creamy mushroom polenta, fennel au gratin and a seasonal fruit dessert, followed by the entire meal enjoyed family style.

Noodles Chinese Style

Although the Chinese, Arabs and Italians all claim to have created the noodle, the first written account is from the Chinese East Han Dynasty, between 25 and 220 AD. Noodles remain a staple in modern Chinese cuisine. Great variety exists depending on the ingredients used to make them, their size and shape, manner of preparation and the region in which they are produced. Using a traditional stir-fry technique, instructor Angela Yang will share a few of her favorites from Southeast China and Taiwan: pan-fried noodles, rice noodles and cold sesame flavored noodles. All of these dishes include a large variety of healthy vegetables, are prepared with lighter sauces to enhance the natural flavors and can be made with or without the addition of meat.

Permaculture Intensive - Homesteading for the 21st Century A Two-Day, Hands-On Learning Experience

Learn life changing skills in self-sufficiency and community resilience in this specially designed two day, hands-on course. Explore food systems and permanent agriculture including perennial agriculture, poly-culture orchards, edible forest gardens, composting and season extension. Examine energy systems and conservation of energy, solar thermal and photovoltaic system along with cogeneration. Learn about water systems and integrated issues including conservation, catchment, storage, rain gardens and grey water system. Understand natural building concepts including natural and alternative materials. Cover transportation systems and potential solutions, as well as waste systems and composting related activities. Finally, learn about putting it all together where you live including methods of community integration and organizing for sustainable communities.

Portions of this intensive are conducted outside - Please wear comfortable work clothes and appropriate weather gear. The mandatory fee covers lunch and snacks from locally sourced farms and businesses as well as fruit tree installation costs.

The session May 12 & 13 will be held at 1209 Henry St. Ann Arbor, MI 48104.
The session August 18 & 19 will be held at the Michigan Folk School, located at 6685 Vreeland Road, Ypsilanti, MI 48198.