June Cooking Classes From Kissing Rock Kitchens
Cooking classes are a great way to spend some time with your spouse, a first date, or with a group of friends. Tina Marie Greene offers her amazing cooking classes at three different locations around the city so you have several options as to the best place to take your classes. Those locations (maps provided to each below) are at Kissing Rock Kitchens in Lowell, Uptown Kitchen in Eastown, and at Kitchen Sinc in downtown Grand Rapids. Classes do fill up fast so if you see one you like, make sure to register right away.
Cooking Classes Kissing Rock Kitchens
June 5th – Farm to Plate: 6-8:30 p.m. @ Kissing Rock Kitchens (Map) Fee: $40 per person
Delight in June with the opening of many of our Farmer’s Markets! Join Chef Tina Marie as we prepare fresh, seasonal produce from our local markets and farmers. We’ll prepare Strawberry Pepper Relish with Cinnamon Tortilla Chips, Goat Cheese, Roasted Beet, and Beet Greens on homemade toasted Multigrain Bread, Warm Pea and Scallion Salad, and Roasted Spring Chicken.
To register for any class visit www.kissingrockkitchens.com and click on your class of choice.
June 6th – Ribs and Rubs: : 6-9 p.m. @ Kissing Rock Kitchens (Map) Fee: $40 per person
Learn the essential techniques for grilling ribs, how to use marinades and spice rubs to enhance flavor, and other techniques. We will be grilling pork and beef for main course dishes, rounding it out with Grilled Prosciutto Wrapped Endive and Radicchio with Balsamic-Fig Reduction and Polenta Cakes with Fontina and a Vegetable Compote. Summer is coming so register early. As usual, adult beverages are permitted.
To register for any class visit www.kissingrockkitchens.com and click on your class of choice.
June 7th – Farm to Plate: 6-8:30 p.m. @ Kitchen Sinc (Map) Fee: $50 per person
Delight in June with the opening of many of our Farmer’s Markets! Join Chef Tina marie as we prepare fresh, seasonal produce from our local markets and farmers. We’ll prepare Strawberry Pepper Relish with Cinnamon Tortilla Chips, Goat Cheese, Roasted Beet, and Beet Greens on homemade toasted Multigrain Bread, Warm Pea and Scallion Salad, and Roasted Spring Chicken.
To register for any class visit www.kissingrockkitchens.com and click on your class of choice.
June 12th – Farm to Plate: 6-8:30 p.m. @ Uptown Kitchens (Map) Fee: $50 per person
June 13th – The Art of Making Gnocchi and Pasta: 6-8:30 p.m. @ Kissing Rock Kitchens (Map) Fee: $40 per person
Gnocchi pasta is quite different from other types of pasta. It is far thicker and richer and involves a preparation process that is a bit different from other pastas. Perfect as a starter to any meal, or perfect as a meal in itself, gnocchi can be made in different ways according to the region. We’ll make Gnocchi with Sage Marsala Sauce, Gnocchi alla Romana, a fast and easy Gnocchi with pesto, and just for fun, we’ll also make the pasta Garganelli using our ridge rollers to give those special ridges to it that hold the sauce so very well.
The Art of Making Gnocchi and Pasta Kissing Rock Kitchens
To register for any class visit www.kissingrockkitchens.com and click on your class of choice.
June 14th – Farm to Plate: 6-8:30 p.m. @ Kitchen Sinc (Map) Fee: $50 per person
Ever wanted new ways to dine on Eggplant? Ever wanted to just try Eggplant? High in fiber, antioxidants, and only 19 calories per cup, this is the vegetable to get to know. Celebrate more seasonal produce with Eggplant Caponata with Golden Raisins and Fresh Bruschette, Eggplant Bisque, Pestos, Raspberry-Fig Cake for dessert and homemade Pasta to go with those homemade Pestos. Michigan at it’s best.
To register for any class visit www.kissingrockkitchens.com and click on your class of choice.
June 19th – Farm to Plate: 6-8:30 p.m. @ Kissing Rock Kitchens (Map) Fee: $40 per person
To register for any class visit www.kissingrockkitchens.com and click on your class of choice.
June 20th – Summertime and the Grilling is Easy: 6-8:30 p.m. @ Kissing Rock Kitchens (Map) Fee: $40 per person
What better way to celebrate the Summer Solstice than grilling great, summer food? Copper Creek salmon is in the stores and we’ll be grilling it on planks, learning about different kinds of grilling rubs, as well as grilling Mahogany Pork Loin Chops with a Corn-Mango Salsa. Throw in Arugula and Radish Salad with freshly baked bread and this will be a feast that you’ll want to repeat all summer long. Grilling Techniques will the featured technique for this class.
Pork Loin Chops with a Corn-Mango Salsa Kissing Rock Kitchens
To register for any class visit www.kissingrockkitchens.com and click on your class of choice.
June 21st – Farm to Plate: 6-8:30 p.m. @ Uptown Kitchens (Map) Fee: $50 per person
Ever wanted new ways to dine on Eggplant? Ever wanted to just try Eggplant? High in fiber, antioxidants, and only 19 calories per cup, this is the vegetable to get to know. Celebrate more seasonal produce with Eggplant Caponata with Golden Raisins and Fresh Bruschette, Eggplant Bisque, Pestos, Raspberry-Fig Cake for dessert and homemade Pasta to go with those homemade Pestos. Michigan at it’s best.
To register for any class visit www.kissingrockkitchens.com and click on your class of choice.
ABOUT TINA:
Chef Tina Marie Greene Kissing Rock Kitchens
Chef Tina Marie is passionate about creating wonderful and memorable food experiences for everyone, whether this be through teaching cooking classes, Team Building classes, serving as a Personal Chef, or helping a client develop their own menu or cooking class. She brings her considerable experience and talents to enhance everyone’s enjoyment of life through the sharing of good food. She has also developed a unique partnership with many CSA’s (Community Supported Agriculture) and Farmer Markets to offer “Farm to Plate” classes.
She studied at the Culinary Institute of the Arts in Helena, California and has traveled the world, most recently Italy, France and England, to study further the food, traditions and international customs of each country, knowing that this is what seasons the food and makes it unique. Food is a story worth telling and her classes are peppered with cultural, historical and personal stories of places that she has been but always, she reflects her love of using fresh foods grown here in Michigan and in many cases, her own garden.
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