Culinary Arts

Tea for Two: A Morning of Tea, History, and Connection

Saturday, May 9 ~ 10am to 12pm

Step into the charm of a spring morning at 577 and join us for a special fundraising experience to share with a friend or loved one.

Hosted inside Virginia’s House, this experience invites guests to gather as Virginia once did, sharing tea, conversation, and the beauty of the Maumee River just beyond the windows. Enjoy a thoughtfully prepared assortment of teas, tea sandwiches, and desserts while learning from Karla Militello of The Summer Kitchen.

Through her engaging talk, you’ll explore the fascinating world of tea—from the origins of tea and the traditions of early gatherings to the nuances between low tea and high tea. You’ll also discover the differences between grocery store bagged teas and premium loose-leaf varieties, along with the unique characteristics of black, green, and white teas, as well as herbal and fruit tisanes and rooibos. Along the way, you’ll gain practical tips on proper storage and the secrets to brewing the perfect cup to enjoy at home.

The morning will also include a special welcome and remarks from Executive Director Heather Gallant.

Each guest will enjoy a thoughtfully prepared tea service with teas, tea sandwiches, and desserts, take part in a guided conversation on tea history, etiquette, and brewing techniques, and leave with a handcrafted, nature-inspired teabag or spoon rest created in the 577 Pottery Studio. There will also be time to relax, connect, and enjoy the experience together, with the option to explore the gardens and grounds following the program.

Held during Mother’s Day weekend, this is a lovely opportunity to slow down, connect, and share a meaningful experience with someone special. By joining us, you’re helping support 577’s mission to build a creative, caring community through curiosity and lifelong learning.

Preregistration is required, and space is limited to 15 pairs (30 guests total). Tickets are sold in pairs to encourage a shared experience, and the event is open to ages 16 and up.

Cooking for Your Health: Sauté, Stir-Fry, & More

Join local family physician and certified culinary medicine specialist, Dr. Humaira Lateef, for a hands-on class rooted in Culinary Medicine—where health and healing meet the art and science of food. This vibrant field recognizes the profound impact of what we eat on our overall well-being.

In this session, we will explore several healthy cooking techniques as we learn how to sauté, stir-fry, simmer, and braise, with a focus on a whole food, plant-predominant diet. Together, we’ll cook and sample a vegetable stir fry with teriyaki sauce. Once these techniques are mastered, you will be able to put together quick meals made from any combination of vegetables, seasonings, protein-rich foods, and whole grains.

Class Notes: To help us honor 577’s commitment to sustainability, please bring a 4- to 6-oz. food container for your leftovers. We recommend bringing an apron and a hairnet or head covering. Some recipes may contain soybeans.

Community Instructor: Humaira Lateef, MD, FAAFP, CCMS, DipABLM

A Taste of the Mediterranean: Cook, Learn, & Share

Discover the vibrant flavors and wholesome traditions of Mediterranean cuisine as you learn to prepare a selection of classic dishes using fresh ingredients, aromatic herbs, olive oil, and time-honored techniques. Together, we’ll prepare, cook, and share a meal that includes an olive and cheese appetizer, chicken shawarma, quinoa, and a vegetable side dish.

Participants will chop, sauté, season, and assemble dishes inspired by the coastal regions of Southern Europe and the Eastern Mediterranean. Along the way, we’ll explore the benefits of the Mediterranean diet and gain practical tips on ingredient selection, flavor balancing, and simple techniques you can recreate at home.

Community Instructor: Wendy Steusloff and Jan Szalkowski

Cooking a Celtic Feast: May Day Celebration

Enjoy a feast of bright, seasonal food as we celebrate the arrival of sweet summer days on May 1, also known as May Day, or the Celtic tradition of Beltane.

Class will begin with a delicious, shared meal featuring seared lamb with allium, generous fixings of salads and berries, and bread with butter. From there, participants will get hands-on to make a classic oat bannock, and take home a sweeter, modern version to share with friends and family.

Throughout the class, we will explore the significance of traditional foods tied to this celebration, while also learning about the history of Beltane and how this seasonal ritual has been lost and rediscovered over time. No prior cooking experience is needed. Just come ready to enjoy, learn, and connect around the table.

Class Note: Some samples/recipes contain milk and/or wheat.

Community Instructor: Hannah Steusloff

A Taste of Spring: Brunch for Dinner

Join us for a fun and flavor-packed experience where day meets night and sweet meets savory in a delicious spring brunch–in the evening! Together we’ll make a rustic asparagus and goat cheese galette, some light and fluffy lemon ricotta pancakes topped with a fruit syrup and optional fresh fruit. We’ll complete our meal with cream cheese and fruit pastries alongside refreshing mocktail mimosas.

Whether you’re looking to expand your brunch repertoire or enjoy a fun culinary night out, this class offers techniques, flavors, and tasting. Come hungry and leave inspired!

Class Note: Some samples/recipes contain milk, eggs, and/or whea

Community Instructor: Wendy Steusloff and Jan Szalkowski

Cake Pops for Spring

Learn how to create your own cake pops from start to finish and make two dozen (24) to enjoy with family and friends at home. This month, we’ll be using white and chocolate cake while focusing on cheerful spring-inspired designs.

During class, you’ll learn techniques for rolling cake balls, dipping them for a smooth finish, and decorating with creative details. Along the way, we’ll share tips for achieving the right texture, preventing cracks and slips, and creating cake pops that look just as good as they taste.

Class Note: If you have one, please bring a 9 x 13-inch airtight container to transport your cake pops home. A box will be provided if needed. Some samples and recipes may contain eggs, tree nuts, and/or peanuts.

Community Instructor: Jennifer Fisher

Crafting Herbal-Infused Drinks

Discover delicious ways to incorporate herbs into our daily beverages as we explore coffee, tea, ferments, cocktails, mocktails, and more! Participants will get an assortment of beverage ingredients to make kombucha, golden milk, a syrup, and a cold infusion in this fun, hands-on class. Everyone will also receive their own SCOBY and recipes to continue the fun at home.

Community Instructor: Lily Kunning