The Dog Days of August At Kissing Rock Kitchens
The Dog Days of August are here and what that means to Chef Tina Marie is that there will be tons more vegetables and fruit available at the Farmer Markets, which in turn, means canning and preserving. Kissing Rock Kitchens will also feature the seasonal produce in their “Farm to Table” series of classes this month. Remember, each class features different recipes so read on for full descriptions.
August also means that Julia Child will turn 100 on the 15th, were she still with us. She will be in spirit as Kissing Rock Kitchen celebrates her techniques, kitchen wisdom and a few of her more well known dishes in their cooking class “Cooking like Julia” on the very day of her birthday, August 15th. Pearls are optional, of course, but if you got ‘em, wear ‘em!
Farm to Table Kissing Rock Kitchens
August 7th – Farm to Table: 6-8:30 p.m. @ Kissing Rock Kitchens (Map) Fee: $40 per person
August! What isn’t available in August? Pear and pomegranate salad, spiced parsnip soup with crunchy parsnip chips, golden eggplant with pea sauce and creamy peach popovers for desert. Join us as we continue to enjoy the bounty of Michigan’s farmers markets.
To register for any class call 616.987.9597 or visit www.kissingrockkitchens.com and click on your class of choice.
August 14th – Calling in Small Batches: Preserves & Pickeles: 6 – 9 p.m. @ Kissing Rock Kitchens (Map) Fee: $45 per person
Participation, hands-on. Learn basic canning techniques using the boiling water bath and leave with seasonal pie filling, preserves and pickles.
To register for any class call 616.987.9597 or visit www.kissingrockkitchens.com and click on your class of choice.
Cooking Like Julia Kissing Rock Kitchens
August 15th – Cooking like Julie: 6 – 9 p.m. @ Kissing Rock Kitchens (Map) Fee: $40 per person
We’ll share a little Julia’s kitchen wisdom, her techniques and tips, and of course Coq au Vin, pureed parsnips mellowed with cram, brown braised small onions and of course, boeuf bourguignon. You already know this will involve cognac, brandy and wine—it wouldn’t be Julie without it. Pearls are optional 
To register for any class call 616.987.9597 or visit www.kissingrockkitchens.com and click on your class of choice.
August 21st – Labor Day: 6-8:30 p.m. @ Kissing Rock Kitchens (Map) Fee: $40 per person
It’s our last gasp of summer before Labor Day so let’s get together and make some great food that we can share through the holiday weekend. Featuring Kiwi-Apple Salsa with Cinnamon Chips, Grilled Corn with a Cilantro Cream Sauce, Flank Steak on the Grill with Rosemary and Garlic, Pancetta Salad, and Texas Sheet Cake. Sangria anyone?
To register for any class call 616.987.9597 or visit www.kissingrockkitchens.com and click on your class of choice.
August 23rd – Farm to Table: 6-8:30 p.m. @ Kissing Rock Kitchens (Map) Fee: $40 per person
Featuring cannellini and kale gratin, grilled squash, feta and red onion sandwiches, red pepper bisque with cucumber herbed garnish and cucumber-herbed garnish and cucumber raita over mixed greens. Michigan at its best!
To register for any class call 616.987.9597 or visit www.kissingrockkitchens.com and click on your class of choice.
August 29th – Cheese Making: 6-8:30 p.m. @ Kissing Rock Kitchens (Map) Fee: $40 per person
Imagine making your own mozzarella, ricotta, cream cheese and butter? Now imagine yourself eating it with delicious salads, sweet potato biscuits, crostinis and appetizers? All this is featured in our cheese making class in August.
To register for any class call 616.987.9597 or 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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