The MSU Alumni Club of Mid-Michigan is proud to introduce the first annual Culinary Spartans and Kids in the Kitchen series. This is an opportunity for “hands-on” cooking classes with the world class chefs at Michigan State University: MSU Kellogg Center Chef Mike Clyne and Hospitality Business School Chef Allan Sherwin.
Classes will be offered over a span of several weekends this summer beginning Saturday July 17th and concluding on Sunday August 8th. Culinary Spartans classes are designed for adults and teens ages 16 and up. Each Culinary Spartans class will feature a unique menu ,which is detailed below. You can sign up for just one class, or for as many as you would like. Class size is limited to 20 participants. We will offer a waiting list option.
Saturday classes will be held in the Hospitality Business School kitchen located on the lower level of MSU Kellogg Center and will be taught by Chef Allan Sherwin of the MSU Hospitality Business School. Saturday classes begin at 9:00 a.m. and end at 1:00 p.m. Each four-hour class includes a lecture and demonstration by Chef Sherwin, "hands-on" instruction and menu preparation and a reception featuring a buffet of menu items.
Sunday classes will be held in the State Room kitchen at Kellogg Center and will be taught by Chef Mike Clyne of the MSU Kellogg Center. Sunday classes begin at 2:00 p.m. and include a lecture, "hands-on" instruction and preparation of menu items and is followed by a wine dinner with chef demonstration at 6:00 p.m. Each participant can invite a guest to the dinner for an additional fee.
Kids in the Kitchen classes will be held following the Culinary Spartans series on Sunday August 15th and August 22nd. Classes will be held in the State Room kitchen at Kellogg Center and will be taught by Chef Mike Clyne of the MSU Kellogg Center. These classes are specially designed for kids ages 8 to 16. They will begin at 1:00 and end at 5:00 p.m. Parents of children participating in session two on August 22nd are invited to join students following the class for a "commencement lunch" for an additional fee. These sessions are designed in conjunction with each other, but students may choose to take one or both.
Register for a class Now! The deadline for registration for adult courses is 8 days prior to class date. An early-bird discount of $10.00 per class requires your reservation and payment to be received no later than July 1 for all July classes and July 15 for all August Classes. The deadline for registration for Kids in the Kitchen classes is August 4. The MSUACMM reserves the right to cancel any class if minimum enrollment is not met. If cancelled, you will recieve notification one week prior to the class and recieve a full refund. The class fee includes the classroom/kitchen instruction and all food products used in the class. The fees for Saturday classes also include the cost of the luncheon for the participant. The fees for Sunday classes also include the wine dinner & demonstration for the participant. Prices below are listed per person, per class.
To register, click on the class date and title below. Each
Culinary Spartans Class Rates (Ages 16 and Older)
MSUAA Members: $145 ($135 Early-bird registration)
Non-MSUAA Members: $190 ($180 Early-bird registration)
Optional Dinner Guest (1 per participant in Sunday classes): $50.00
Kids in the Kitchen Class Rates (Ages 8 to 16)
One Session Only: $55.00
Both Sessions: $75.00
Optional Parent Lunch Guest(s) for Session 2 participants-Maximum of 2 guests: $25.00/guest
Free parking passes will be provided for the MSU Kellogg Center parking ramp for all classes.
Coming from a distance? Taking back to back classes? Special discount rates offered at the MSU Kellog Center. Scroll down for additional information.
For more information about joining the MSUAA, scroll down to the bottom of this page.
Culinary Spartans
Fruit and Cheese Display - Assorted Cheeses and Fruits with Melon Garnish; Minature Reuben Rolls with Mustard Sauce Accompaniment; Applewood Bacon Wrapped Dates with Herb Cream Cheese and Smoked Almonds; Chicken Lollipops with Thai Chili Sauce; Miniature Seafood Cakes - Crab, Shrimp, Lobster and Salmon served with Remoulade Sauce; Spinakopitas in Filo Cups; Cocktail-Size Potato Pancakes with Combination of Sweet and Idaho Potatoes, Sour Cream and Spicy Apple Sauce; Homemade Hummus Served with Focaccia Bread; Marinated, Grilled Baby Lamb Chops; Homemade Waffle Cones with Guiness Ice Cream
Soups: Chilled Michigan Peach, Butternut Squash, WIld Mushroom Bisque; Appetizers: Seared Diver Scallop, Sun Dried Tomato Costini, Creole Shrimp & Andouille Sausage; Salads: Caesar, Micro Greens, Gathered Field Greens; Entrees: Smoke Roasted Rack of Lamb, Crispy Salmon Filet, Filet of Beef "Oscar", Risotto, Roasted Roma Tomatoes, Asparagus Tips; Desserts: Oreo Cookie Cheesecake, Cream Puffs, Fresh Fruit Tart
Vietnamese Fresh Spring Rolls with Sweet & Sour Dipping Sauce; Traditional Chinese Egg Rolls; Shrimp Fried Rice; Steamed Chinese BBQ Pork Buns, Shau Pao; Sweet & Sour Chicken with Homemade Lo Mein Noodles; Wanton Soup; Korean Beef Bulgogi (Beef Short Ribs); Green Tea Ice Cream
Soups: Creamy Grilled Chicken & Rosemary, Fire Roasted Tomato Bisque, Asparagus Parmesan Custard; Appetizers: House Smoked Salmon, Crisp Maine Lobster Struedel, Braised Duck Cassoulet; Salads: Heirloom Tomato & Fresh Mozzarella, Jumbo Asparagus, Michigan Apple & Dried Cherry; Entrees: Chicken Saltimbocca, Coquille St. Jacques, Braised Beef Short Ribs; Desserts: Creme Brulee, Pear Bread Pudding, State Room Signature Cake
Featuring French, Indian, English & Asian cusine, with English and Indian instructors on hand to answer questions during class. Appetizers: Apricot Chabord Brie, Samosas, Angels on Horseback, Sushi; Entrees: Coq Au Vin, Palak Paneer, Steak & Mushroom Pie, Asian Sea Bass; Desserts: Oefs a la Neige, Kheer, English Trifle, Toffee Bananas
Amuse Buche: Exotic Field Mushroom Soup, White Truffle Oil Drizzle, served with Black Star Farms Dry Reisling; Appetizer: Big Eye Tuna Tartar, Sesame Oil, Ginger, Cilantro, Wonton Crisp, served with Bowers Harbor 2008 Chardonnay Reserve; Salad: Michigan State University Student Organic Farms Salad, Champagne Vinaigrette, served with Leelenau Primavera NV.; Fish: Filet of Sole, Smoked Salmon Mousse, Beurre Noisette, served with Chateau Grand Traverse Pinot Grigio; Intermezzo: Carmelized Pineapple Sorbet; Entree: Chateaubriand, Haricot Verts, Chanterelle Mushrooms, Swiss Chard, Red Wine Glace, Dauphinoise, served with Blackstar Farms 2007 Arcturos Cabernet Franc; Dessert: Molten Lava Chocolate Cake, Chocolate Lattic, Godiva Chocolate Anglaise, served with Bel Lago Wineries Pinot Grigio Ice Wine.
The chef will be traveling to the MSU Student Organic Farm to pick salad ingredients at 10 a.m. Please notify the chef if you are participating in the class and would like to tag along.
Kids in the Kitchen
Basic Knife Skills and Sanitation; Basic Nutrition and How it Impacts Children; Menu Planning - For Mum and Dad Dinner; Breakfast Foods, Beyond the Eggo; Ice Cream
Chocolate; Skool Lunches; Healthy Snax; Preparing Dinner for Mum and Dad (Planned in Session 1)
Questions about the Culinary Spartans or Kids in the Kitchen series? Please contact our Membership Development Committee at culinary@midmichiganspartans.com . If circumstances arise that prevent you from attending a class, please contact Committee Chair Carol Lick at email listed above or call (517) 244-1145. If notified 10 days prior to the class, class fee will be refunded minus a $10.00 handling fee. If notified less than 10 days prior to class, no refund will be issued.
Care to Spend the Night? The MSU Kellogg Center has reserved a block of rooms at a reduced rate of $65.00 + tax for participants in the Culinary Spartans series. You must call to make your reservation no later than the Wednesday preceding the class date in order to qualify for this reduced rate. This is an especially great option for those who wish to take both a Saturday and Sunday class, or for those looking for a nice weekend getaway!
Call (800) 875-5090 for reservations at MSU Kellogg Center.
Not a current MSUAA member? MSU alumni and friends are welcome to join the MSUAA at least one week prior to registering for a Culinary Spartans class, receiving the equivalent $45.00 savings and all the benefits of an annual MSUAA membership. Visit the MSUAA website to sign-up or renew your membership: http://www.msualum.com.