Cooking & Aesthetic Living

IMPORTANT REGISTRATION INFORMATION

Registration must be accompanied by payment in full. Workshops may be canceled due to low enrollment. If your workshop is canceled, you will be notified by email and will receive a full refund. Students are required to supply their own basic materials for most workshops; supply lists will be sent in advance.

Meal Plans Lunch is included for all one- or two-day summer workshops. Lunch is not included with fourday workshops. If you have signed up for a four-day workshop and would like to purchase a lunch plan for $40, please indicate your interest on the registration form, and include payment with registration.

Registration Course registration for summer workshops begins March 25,

2021.

To register online, go to www. ox-bow.org/art-on-the-meadow-workshops

To register by mail, please complete the enclosed form and return it with payment in full to: Ox-Bow School of Art ATTN: Claire Arctander PO Box 216 Saugatuck, MI 49453

Payment Ox-Bow accepts Visa, MasterCard, Discover, and American Express, as well as personal checks and money orders, made payable to Ox-Bow.

Cancelation and Refund Policy Students must cancel their registration at least 10 days in advance to receive a refund.

Questions? Email: carcta@ox-bow.org Phone: (269) 857-5811

COOKING & AESTHETIC LIVING

3-hour workshops with lunch included at 1 p.m.

As creative people, our hunger for sensory bliss doesn’t stop at the edges of the canvas. Treat all of your senses to the finer things in life with our Cooking and Aesthetic Living workshops this summer. Each of these threehour experiences will lavish you with new methods for bringing exquisite touches to your life. The past year has taught us just how precious home is—why not bring artful detail into yours on a daily basis?

Food Styling & Tablescapes 101

DATE: Saturday, June 12 TIME: 10 a.m.–1 p.m. FACULTY: Emory Hall

TUITION COST: $100 Calling voracious fans of food blogs and cookbook photography—learn all the tricks of the trade from an experienced food stylist and artist! This workshop will cover the food styling basics that originated in commercial and editorial photo shoots, so that students can bring them home to their own table. Students will learn how to style a dish, compose a plate of food, set a gorgeous and unique table, and make a beautiful Nicoise salad fit for Instagram or their first post-pandemic dinner party. All edible techniques; no glue required. Bring your own tweezers! All food materials will be provided.

*NOTE: This workshop focuses solely on food styling; it does not cover photography.

Sumptuous Silk Scarf Marbling

DATE: Saturday, June 12, 2–5 p.m.

FACULTY: Ruby T TUITION COST: $120 Be dazzled and mesmerized by the art of marbling—an 11-century-old print process! Learn to swirl multicolored pigments in water, then capture the mesmerizing image forever in a oneof-a-kind wearable art piece. All materials will be provided.

Perfect Grilled Salmon

DATE: Saturday, June 19, 10 a.m.–1 p.m. FACULTY: Chris Ferris

TUITION COST: $80 Chris Ferris, Head Chef and owner of local hot spot the Farmhouse Deli, will teach students how to make one of her favorite meals: grilled salmon with coconut spinach on ruby quinoa, followed by a coconut–Meyer lemon tart. Students will learn how and where to find fresh fish, how to grill fish perfectly to their taste, and how to substitute whole grains for healthier recipes. The resulting meal will be gluten-free and dairy-free—but you would never know it!

Art of the Meadow: Flower Arranging

DATE: Saturday, June 19, 2–5 p.m. FACULTY: Maddie Reyna

TUITION COST: $120 This workshop invites participants to create a living sculpture with florals. We will review the art historical overlaps found in the Dutch baroque and ikebana styles and experiment with vessel armature techniques such as wire mesh, pin frog, and tape grid. Local and exotic live flowers will be provided to each participant; after demonstration, arranging, and group discussion, participants will take their lush, ephemeral arrangements home.

The Crossroads of Spice

DATE: Saturday, July 3, 10 a.m.–1 p.m. FACULTY: Erin Chapla

TUITION COST: $80 Ox-Bow’s Head Chef and “Spice Queen” Erin Chapla takes students on a fragrant tour of the Spice Islands of Southeast Asia. With maps and slides, this course will delve into the fascinating history of the spice trade, tracing the cultural influences that make this region the crossroads of many of the world’s finest culinary traditions, including Indian, Chinese, Thai, and European cuisines. Students will experience the scents and tastes of fresh herbs and spices, some new and some familiar, enlivened by the context of their stories. Chef Erin will share recipes and techniques as she demonstrates a Malaysian spice paste preparation, and show students how to perfume their own cooking with a few simple spice blends that transcend their ingredients. Class will culminate in a sampling of dishes that illuminate the Spice Islands as a delicious melting pot.

Super Sauces of Mexico

DATE: Saturday, July 24, 10 a.m.–1 p.m. FACULTY: Erin Chapla

TUITION COST: $80 This process-based workshop will focus on the unctuous, rich chili sauces that form an essential cornerstone of Mexican cuisine. Beginning with an introduction to several varieties of dried chilies and their origin stories, we will work together through the seven-step process of transforming them into concentrated, balanced sauces that transcend their humble ingredients. The flavors coaxed out of dried chilies as they simmer are not merely hot, but instead deliciously complex. We will discuss flavor in a way that is most often reserved for wine tasting. The end results are versatile, velvety sauces with myriad applications, easy to make in big batches and store, and Chef Erin will share her favorite recipes for their use. We will make a lunch of the results and send participants home with ample sauce!

Sign up for two or more Cooking and Aesthetic Living workshops, and we will send you a copy of our limited-edition COOKIE ZINE, produced by our kitchen staff and featuring many of Ox-Bow’s deeply beloved, top-secret cookie recipes!

Seasonal Improvisation

DATE: Saturday, August 7, 10 a.m.–1 p.m. FACULTY: Erin Chapla

TUITION COST: $80 Back by popular demand, this fun, spontaneous workshop will once again put Chef Erin on the spot to develop delicious dishes with a few kitchen staples and a wagonload of seasonal goodies fresh from the farmer’s market. Together, we will examine the morning’s bounty, highlighting a few favorite local growers as we discuss what’s in season and the possibilities for each ingredient. We will cover some kitchen tips and techniques, talk about various flavor profiles and how to construct menus within them, and learn some loose, improvisational recipes as we work together to prepare a produce-forward lunch. Last year’s menu landed on an arugula and quinoa salad with fresh basil; perfect tomatoes and grilled sweet corn; a mustardy green salad of heirloom beans and new purple potatoes; and grilled peaches and sweet potatoes tossed in a fresh cherry vinaigrette—who knows what we’ll end up with this time!