Special Events

Special events

BAKE! brings you rare learning opportunities with guest instructors from around the country offering a variety of talks, demonstrations and hands-on classes. Don't miss out!

Lindsay-Jean Hard

A Scrappy Picnic with Lindsay-Jean Hard

Local author Lindsay-Jean Hard shares recipes for a tasty picnic from her IACP Award-nominated cookbook, Cooking with Scraps. It's an inspiring book devoted to turning your peels, cores, rinds, and stems into delicious meals. She'll demonstrate a few of her favorite recipes from the book including:

- Egg salad sandwiches with celery hearts and leaves
- Dill pickle brine potato salad
- Pineapple peel and core lemonade with mint

We'll end class enjoying our very own sampling of a scrappy picnic together—including banana peel cake!

You’ll leave BAKE! with recipes, the knowledge to recreate them at home, happy taste buds, and great coupons.

You're also invited to have your book signed by Lindsay-Jean after class. Her book will be available for purchase at the event or you can buy it here and bring it with you.

Dates for the Class Price Class Status Register
Wednesday, July 24, 2019 - 6:00pm - 8:30pm
$45.00 8 spots left
We Are La Cocina: Recipes in Pursuit of the American Dream, by Caleb Zigas and Leticia Landa

Cooking in Pursuit of the American Dream with Dayana Salazar

Dayana Salazar was a waitress from the age of 7, carrying bowls of pozole and hot pambazos through her mother’s one bedroom apartment to customers watching Mexican football in their informal home restaurant. As a teenager, she grew El Huarache Loco as they formalized, expanded, and ultimately opened their award-winning restaurant in Marin, CA.

Watch Dayana cook up some huaraches, sandal-shaped corn tortillas stuffed with beans, griddled, and finished with different braised meats and toppings.

We'll enjoy tasting them together as she shares stories of her experience with La Cocina, a nonprofit business incubator that supports talented, working-class food entrepreneurs—primarily immigrant women and women of color—in building successful food businesses in the San Francisco Bay Area. La Cocina’s vision is that everyone will be able to make a living doing what they love to do, and Dayana’s family is no exception to that rule.

In La Cocina’s first cookbook, We Are La Cocina, more than 50 successful La Cocina entrepreneurs share their inspiring narratives and delicious recipes. It’s a perfect book for cooks who love great global recipes and support organizations that make a big difference. You’re invited to have Dayana sign your book after class. The book will be available to purchase at the event, or you can buy it here and bring it with you.

You’ll leave BAKE! with the recipes, the knowledge to recreate them at home, happy taste buds, and great coupons.

Dates for the Class Price Class Status Register
Monday, July 29, 2019 - 12:30pm - 2:30pm
$45.00 8 spots left
Lindsay-Jean Hard

Scrappy Sweets with Lindsay-Jean Hard

Local author Lindsay-Jean Hard shares recipes for delightful desserts from her IACP Award-nominated cookbook, Cooking with Scraps. It's an inspiring book devoted to turning your peels, cores, rinds, and stems into delicious meals. She'll demonstrate a few of her favorite recipes from the book including:-

Watermelon rind-lime granita with basil whipped cream
- Banana peel cake with brown sugar frosting
- French silk pie with chocolate coffee (grounds) pie

We'll end class enjoying sweet scrappy treats together.

You’ll leave BAKE! with recipes, the knowledge to recreate them at home, happy taste buds, and great coupons.

You're also invited to have your book signed by Lindsay-Jean after class. Her book will be available for purchase at the event or you can buy it here and bring it with you.

Dates for the Class Price Class Status Register
Wednesday, July 31, 2019 - 6:00pm - 8:30pm
$45.00 1 spot left
Amanda Feifer Kombucha

Kombucha Krazy with Amanda Feifer

Get to know Amanda:

Amanda Feifer has a long-standing crush on food and beverage fermentation. Since she left the world of Big Food in early 2011, she's been teaching classes that range from kefir and kombucha to koji and kvass. She writes the fermentation blog Phickle, and wrote the book on vegetable fermentation (Ferment Your Vegetables, 2015). You can find her pics of stinky, bubbly things on Twitter and Instagram at @phicklefoods.

Kombucha Krazy 

Kombucha is the delicious fermented tea beverage that’s been sweeping the nation for years now. But why pay $7 a bottle when you can make it at home for next to nothing? In this session, we’ll cover basic techniques for single-batch and continuous brewing, bottling, flavoring, fizz and the best way to make your booch taste the way *you* want it to taste!

In this hands-on and presentation class, we’ll learn how to best care for your kombucha culture (SCOBY), explore any problems you may encounter along the way and how to deal with them, and debunk some myths about what this mystical brew really “does,” all while sipping samples of crazy home-brewed flavors from the fermented Phickle kitchen. Everyone will go home with their own jar of kombucha to ferment, complete with a healthy SCOBY.

You’ll leave BAKE! with Amanda's recipes, the knowledge to recreate them at home, one jar of kombucha, and great coupons.

You will have the opportunity to purchase Amanda's book after class for an additional cost (not included in your class price).

Dates for the Class Price Class Status Register
Thursday, August 8, 2019 - 4:30pm - 6:30pm
$65.00 Sold out Add me to the waitlist
Amanda Feifer Pickles

Salted & Brined with Amanda Feifer

Get to know Amanda:

Amanda Feifer has a long-standing crush on food and beverage fermentation. Since she left the world of Big Food in early 2011, she's been teaching classes that range from kefir and kombucha to koji and kvass. She writes the fermentation blog Phickle, and wrote the book on vegetable fermentation (Ferment Your Vegetables, 2015). You can find her pics of stinky, bubbly things on Twitter and Instagram at @phicklefoods.

Salted and Brined

Fermenting vegetables is so much more than just a fun way to preserve them. In this hands-on workshop, we’ll cover the basics of direct salted (e.g. kraut) and brined (e.g. pickles) vegetable ferments. We’ll discuss equipment, salt, water, the vegetables themselves, food waste, health benefits, and best practices, and we’ll dive deep into the ways that understanding the basic science of this process gives you the freedom and confidence to dump bad (and boring) internet recipes and push the boundaries of flavor that fermented vegetables can provide.

In this hands-on class you'll learn how to harness the power of microbes for a truly healthful, probiotic living pickle with no hot stove required.  Each participant will go home with one jar of salted and one jar of brined veggies to ferment at home. 

You’ll leave BAKE! with Amanda's recipes, the knowledge to recreate them at home, two jars of veggies, and great coupons.

You will have the opportunity to purchase Amanda's books after class for an additional cost (not included in your class price).

Dates for the Class Price Class Status Register
Thursday, August 8, 2019 - 7:30pm - 9:30pm
$65.00 Sold out Add me to the waitlist
Friday, August 9, 2019 - 10:00am - 12:00pm
$65.00 2 spots left
Warda Bouguettaya baking Algerian pastries

Algerian Pastries with Warda Bouguettaya

Warda Bouguettaya is one of the many small business owners helping to revive the local economy in Detroit. She’s doing it with a sweet foreign touch in her bakery, Warda Pȃtisserie. After getting her start at the Corktown Farmers Market in 2016, Warda began selling her Algerian pastries and tarts at Trinosophes, a cafe and arts space in Eastern Market. Now, she has her very own bakery space in the same cafe, along with a growing list of internationally influenced offerings.

Come watch Warda bake, and learn about the flavors and techniques of Algerian baking.

Dates for the Class Price Class Status Register
Wednesday, September 4, 2019 - 6:00pm - 8:30pm
$45.00 18 spots left
Shachar Pinsker, Professor of Judaic Studies and Middle East Studies at the University of Michigan

A Rich Brew: Coffee and Coffeehouses in Jewish Culture

Take a deep dive into the history of coffee and the coffeehouse, and their crucial role in fostering global Jewish culture. Coffee was a new commodity and a drink and that made people alert and connected them to each other. The institution of the coffeehouse, from its establishment in the early 1500s in the Arab world, has provided an important meeting place for people from all walks of life, especially from the scholarly, creative, political, and business worlds.

Coffee and coffeehouses spread rapidly to cities in Western, Central, and Eastern Europe, America, and the Middle East, and were crucial for the emergence of a modern, urban public sphere. We will explore why coffeehouses were especially attractive for migrating Jews, who became associated with café culture as owners, costumers, and habitués, and how drinks and pastries were at the center of a "third space" that encouraged sociability, acculturation, exchange of ideas, and a blossoming of literature, journalism, and art. We'll serve a light meal as well, so you'll have brain food to power all that learning.

Shachar Pinsker is a Professor of Judaic Studies and Middle East Studies at the University of Michigan. He held visiting professor positions at Harvard, Tel Aviv, Ben Gurion, and the Hebrew University. He is the author of A Rich Brew: How Cafés Created Modern Jewish Culture (NYU Press, 2018), a finalist for the 2018 Jewish Book Award, and of Literary Passports: The Making of Modernist Hebrew Fiction in Europe (Stanford University Press, 2011), the winner of the 2011 Jordan Schnitzer Book Award from the Association for Jewish Studies. He is also the editor of three volumes of literature and scholarship. His articles were published in scholarly journals, as well in Ha'aretz, The New Republic, The Jewish Week, and In Geveb.

A light meal will be served prior to the talk and there will be a book signing afterwards.

Dates for the Class Price Class Status Register
Thursday, September 26, 2019 - 6:00pm - 8:30pm
$45.00 47 spots left
Zingerman's Chinese Dumplings and Scallion Pancakes

Chinese Dumplings and Scallion Pancakes with Shih-Wen Wu

Why order in when you can make it better from scratch at home? Shih-Wen Wu, an instructor for the Confucius Institute at the University of Michigan, comes to BAKE! To teach the art of making two versatile Chinese snacks. You will learn the Chinese dumpling, also known as "JiaoZi.” One filling is pork, shrimp and Chinese garlic chive, and the other is tofu, spinach, mung bean noodle, and shiitake mushroom. You will also learn to make Chinese Scallion Pancakes. With these two recipes in hand, everyone will be inviting themselves over to your house.

You will leave BAKE! With the recipes, the knowledge to recreate them at home, the JiaoZi and scallion pancakes you made in class, and great coupons!

Dates for the Class Price Class Status Register
Sunday, September 29, 2019 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
Sunday, January 19, 2020 - 1:30pm - 5:30pm
$150.00 5 spots left
John Speth, Emeritus Professor of Anthropology, University of Michigan

Putrid Meat: The Power of Culture in Shaping Human Foodways with Dr. John Speth

The impact of culture on our food choices is remarkable, to the point that we are likely to gag (or worse) at the sight or smell of fermented foods that are unfamiliar to us. The power of the human disgust response is so strong and so pervasive that it even invades the halls of science, where the prevailing view is that the reaction is hardwired, driven by natural selection to prevent babies from putting toxic substances in their mouth.

We would all suspect, and most scientists would agree, that many a putrefied food would be laced with toxins, with botulism high on the list. Yet botulism was almost unheard of among Inuit (Eskimos) until the 1970s when Westerners introduced them to sterilized containers so that they could “ferment” their meat and fish in a more sanitary fashion. The result was disastrous. Why?

Join Dr. John Speth, Emeritus Professor of Anthropology at the University of Michigan, to discover the fascinating role that putrefied foods played in the successful colonization of the northern hemisphere.

A light, delicious meal will be served, so you'll leave with a full belly and a full mind!

 

Dates for the Class Price Class Status Register
Thursday, October 10, 2019 - 6:00pm - 8:30pm
$45.00 46 spots left
Zingerman's Chinese Dim Sum

Chinese Dim Sum with Shih-Wen Wu

Shih-Wen is back for more! Dim sum is collection of bite-sized steamed or fried dishes. She’ll take a break from teaching cooking at the Confucius Institute at the University of Michigan to join us at BAKE! In this class, you’ll make vegetarian egg rolls, pork wontons, and egg tarts, and we'll show you how to make shrimp har gow (dumplings). Pour the tea and let the feast begin.

You’ll leave BAKE! With our recipes, the knowledge to recreate them at home, all the food you made in class, and great coupons.

**Please bring a cooler, as you will go home with raw wontons to cook fresh! 

Dates for the Class Price Class Status Register
Sunday, October 13, 2019 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
Amy Halloran, author of The New Bread Basket

Creating Regional Grain Economies with Amy Halloran

Mills used to be as common as the name Miller, but that hasn’t been the case for more than 100 years. Learn how emerging regional grain systems are creating new relationships from field to loaf, and who is pioneering this work in the Midwest. A smattering of sweet and savory snacks will be served! Books will be available for purchase and signing. You're also invited to have Amy sign your own copy after the talk.

Amy Halloran likes pancakes so much she wrote a book about their main ingredient: The New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf. She lives in upstate New York, where she runs a food pantry and community meals program.
 

Dates for the Class Price Class Status Register
Sunday, October 27, 2019 - 2:00pm - 4:00pm
$45.00 46 spots left
The New Bread Basket by Amy Halloran

Sourdough Tortillas and English Muffins with Amy Halloran

Understanding and using natural leavening can be very intimidating. This class will dig into the basics of using stone ground, whole grain flours, and maintaining a sourdough culture. Making English muffins and tortillas will develop your familiarity with sourdough. The wild flavors of freshly ground flours will turn these easy homemade staples into everyday specialties.

Amy Halloran likes pancakes so much she wrote a book about their main ingredient: The New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf. She lives in upstate New York, where she runs a food pantry and community meals program.

Dates for the Class Price Class Status Register
Tuesday, October 29, 2019 - 6:00pm - 8:00pm
$45.00 18 spots left
Shauna Sever, baker and author of Midwest Made

Midwestern Baking with Shauna Sever

When it comes to defining what we know as all-American baking, everything from Bundt cakes to brownies have roots that can be traced to the great Midwest. German, Scandinavian, Polish, French, and Italian immigrant families baked their cultural heritage into the foodways of the American Midwest. European sensibilities are instilled in midwest pies, breads, cookies, and pastries yet they manage to feel distinctly home-grown. After more than a decade of living in California, author Shauna Sever rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen.

Join Shauna for an evening of classic Midwestern baking, where she’ll demonstrate some comforting recipes, including:

Nebraska Runzas, soft yeast rolls filled with ground meat, cabbage, and onions
Taffy apple salad
Bumpy cake

You’ll leave BAKE! with recipes, the knowledge to recreate them at home, happy taste buds, and great coupons.

You're also invited to have Shauna sign your book after class. Her book will be available for purchase at the event, or you can buy it here and bring it with you.

Dates for the Class Price Class Status Register
Thursday, November 7, 2019 - 6:00pm - 8:30pm
$45.00 24 spots left
Molly Stevens, author of All About Dinner

All About Dinner with Molly Stevens

Watch and learn from 2-time James Beard Award-winning cookbook author and cooking
teacher Molly Stevens. She’s visiting BAKE! again to celebrate the release of her latest
cookbook, All About Dinner: Expert Advice for Everyday Meals. Molly will demonstrate a few of
her favorite recipes from the book, including Tomato-Fennel Soup, Olive Oil Everything
Crackers, Roast Chicken Sheet-Pan Supper, and Triple Ginger Apple Crisp
. Class will end with a tasting and book signing.
 
Molly’s latest book will be available for purchase at the event, or you can buy them in advance and
bring them with you for signing.

Dates for the Class Price Class Status Register
Wednesday, November 13, 2019 - 6:00pm - 8:30pm
$45.00 12 spots left
Zingerman's Chinese Steamed Buns making class

Chinese Steamed Buns with Shih-Wen Wu

Make this popular street food from start to finish from Shih-Wen Wu, an instructor for the Confucius Institute at the University of Michigan. Chinese Steamed Buns also known as Baozi or simply known as Bao, are a very popular food in Chinese cuisine. Along city streets, you can often find street vendors selling all kinds of Baozi. Buns can come in a variety of shapes and sizes with various fillings. Savory buns come filled with meat, fish, or vegetables, some seasoned with BBQ or hot spices. Sweet buns are filled with red bean paste; lotus seed paste, custard, black sesame, chocolate, or come as just plain steamed dough (Man-tou). Buns are usually steamed, but can also come pan-fried. You will learn how to knead and make different shapes of bao and we will finish with steam and pan-fried savory (pork with vegetable) bao and steamed sweet (Adzuki red bean) buns (demo). This hands-on class will open the door to experience a new world of Chinese cooking.

You’ll leave BAKE! With recipes, the knowledge to recreate them at home, the buns you made in class and great coupons.

Dates for the Class Price Class Status Register
Sunday, November 17, 2019 - 1:30pm - 5:30pm
$150.00 Sold out Add me to the waitlist
Daniel Leader, owner of Bread Alone and author of Living Bread: Tradition and Innovation in Artisan Bread Making

Living Bread: Tradition and Innovation with Daniel Leader

At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts flock to Bread Alone's headquarters in the Catskills from all over the world to learn Dan's signature techniques and baking philosophy.

In his groundbreaking book, Living Bread: Tradition and Innovation in Artisan Bread Making, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change—from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough.

Join the renowned Daniel Leader, baking pioneer and two-time IACP award winner, for two hours of baking fun. Dan will demonstrate several recipes from his newest book, tell stories about his life, and sign books. We'll cap it off with a tasting, so you'll go home with a full belly and a full mind.
 

Dates for the Class Price Class Status Register
Thursday, November 21, 2019 - 2:00pm - 4:30pm
$45.00 17 spots left
Thursday, November 21, 2019 - 6:00pm - 8:30pm
$45.00 21 spots left