Fustini's Oils and Vinegars
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Cooking Classes for Every Skill Level

Welcome to Fustini's

January 2020

Hone in on Your Cooking Skills

The Fustini's School of Cooking chefs have designed an extensive range of classes teaching basics to the most advanced cooking skills. Interactive, small-group teaching ensures you'll get the most out of your time and because our classes are about doing as much as watching, your taste buds will be rewarded too.

As the seasons change, new class offerings will follow fresh ingredients and new reasons to cook and entertain. Our School of Cooking is designed to be dynamic and evolving, so there will always be something different to check out.

Private and customized classes are also available. Gather a group of friends, family or co-workers for your own event with one of our talented chefs. You'll have an opportunity to create your own menu, if you'd like, and learn how to make it all.

Learn more about Fustini's School of Cooking here.

Be Food Rescue's Valentine!

You have shown your love for Food Rescue of Northwest Michigan and the feeling is mutual! Will you be a Food Rescue Valentine and join us on February 14 from 5–7 pm?

Fustini’s guest chefs from Rad.ish will share some lovely treats highlighting our products, and Taylor Moore and Food Rescue Founders will give highlights of another successful year and the exciting plans to come!

This is a free thank you event. Please RSVP to Jen at (231) 995-7737 or jenp@goodwillnmi.org.

Traverse City Restaurant Week

Traverse City Restaurant Week is February 23–29. We will be participating on Monday, Tuesday, Wednesday, Thursday and Saturday evenings from 5:30–7 pm with the following chefs and menus:

Monday and Tuesday, February 24 & 25
Chef Fred Laughlin
• Shrimp cakes with mango salsa
• Stuffed crepes with marinara sauce
• Panna Cotta with warm citrus salad

Wednesday and Saturday, February 26 & 28
Chefs Lisa and Ryan from Rad.ish (Vegan Menu)

• Lemon and lavendar shrub mocktail
• Warm "bacon" salad
• Potato and cheddar pierogis with grilled onions and mushrooms
• Baked Alaska german chocolate doughnuts

Thursday, February 27
Chef Laura Cavender

• Cucumber Mint Grapefruit shrub mocktail
• Goat cheese and onion galette with butternut squash
• Balsamic steak with chimichurri
• Blood orange pots de creme

The cost is $35/person. Learn more HERE.

Ratatouille

Ingredients

  • 1 zucchini
  • 1 yellow squash
  • 2 roma tomatoes
  • 1 small red onion

Sauce Ingredients

Preparation

When you go shopping for the vegetables, look for veggies that have a similar diameter, so that when you will slice them, they will stack together evenly. For the best fuss-free result, stir the sauce together and spread it into the bottom of the pan before layering the veggies on top. You can simply cube all the veggies, but for a pretty presentation, I like to slice them up separately.

Mix together the tomato paste, vinegar, sugar, oregano, thyme and salt and 1 Tbsp of the olive oil. Coat the bottom of the round or oval baking dish with cooking spray or a little oil and put in a layer of the tomato sauce.

Each of the veggies should be sliced thinly -- a mandoline works really well. In the baking dish, on top of the layer of the tomato sauce carefully place the vegetables. To make things easier, stack the veggie slices in your hand then layer them into the pan. Continue layering until the pan is full, then season with the Fustini's Parmesan blend and the 2-3 Tbsp of Fustini’s Tuscan olive oil.

Bake for 30 minutes or until veggies are tender and the sauce is gently bubbling along the sides. Remove from oven and allow to cool for 5 minutes, then serve. Can be stored in an airtight container in the fridge for up to 2 days, or frozen for up to 1 month. Recipe can be easily doubled for a larger pan.

Submitted by Fustini's Guest Chef Christie Struck

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Party With A PurposeJoin us February 19 for a "Party With A Purpose" to support Women's Resource Center for the Grand Traverse Area. Tickets are $35/person or $60/couple. Proceeds benefit the Women’s Resource Center for the Grand Traverse Area. RSVP by  Friday, February 14  by calling or emailing Marcia Heller at (231) 941-1210 or  mheller@wrcgt.com.


Shrimp Guacamole Bites

Shrimp Ingredients

• 1 lb large raw shrimp, peel and deveined
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp chipotle chili powder
• 3 Tbsp Fustini’s "SELECT" Single Varietal olive oil
• Chorizo sausage
• Salt to season

Guacamole Ingredients

• 4 small avocados
• 1/2 Cup cilantro
• Juice of 1 lime (about 2-3 Tbsp)
• 1 1/2 Tbsp Fustini’s Vinoso red wine vinegar
• 1/2 tsp red pepper flakes
• Salt to taste

Preparation

1. Cook sausage until done, remove to a plate with a paper towel and drain excess grease.
2. To prepare the Guacamole: Add avocado, cilantro, lime juice, vinegar, red pepper flakes and salt to a food processor or blender. Lightly pulse until the mixture is smooth. Set aside.
3. To prepare the shrimp: In a small bowl, add shrimp, smoked paprika, ground cumin, sea salt and chipotle chili powder. Toss the shrimp to coat in the seasoning blend.
4. Heat a large skillet to medium high heat. Add olive oil to the pan and then place the shrimp. Cook shrimp for 2-3 minutes per side.
5. Assemble the bites. Top each chip with a spoonful of sausage, a dollop of guacamole, one shrimp and garnish with fresh cilantro. Serve

Submitted by Fustini's Guest Chef Cathy Magee


Enjoy Fustini's at Local Restaurants

Click HERE for a list of our Ann Arbor, Holland, Petoskey and Traverse City area marketing partners, and enjoy Fustini's the next time you dine out!


Visit us on facebook to tell us how you use FUSTINI'S or to learn more about how to enhance your food with Fustini's.

Sample these recipes and pairings!

Give these recipes a try, straight from our Fustini's experts…

Happenings

Here are just a few events planned in and around our stores in Traverse City, Petoskey, Holland and Ann Arbor:

TRAVERSE CITY

We've got a lot of new classes available. View our complete Traverse City's School of Cooking class schedule HERE. If you have any questions, would like to sign up for a class, or inquire about special events or private classes, please call (231) 944-1145 or email liz@fustinis.com.

Jan 24 - INDIAN CUISINE with Chef Laura Cavender, 5 pm
Jan 25 - CHINESE NEW YEAR with Chefs Lisa and Ryan from Rad.ish, 11 am
Jan 25 - WINTER SOUPS with Chef Laura Cavender, 5 pm
Jan 26 - VEGAN BRUNCH with Chefs Lisa and Ryan from Rad.ish, 11 am
Jan 28 - VEGAN TACO TUESDAY with Chefs Lisa and Ryan from Rad.ish, 5 pm
Jan 30 - RUSTIC ITALIAN with Chef Laura Cavender, 4:30 pm
Jan 31 - WINTERTIME PIZZA with Chef Laura Cavender, 5 pm
Feb 1 - COOKING WITH VENISON with Chef Laura Cavender, 5 pm
Feb 2 - SCANDINAVIAN COMFORT FOOD with Chef Laura Cavender, 11 am
Feb 4 - VEGAN TACO TUESDAY with Chefs Lisa and Ryan from Rad.ish, 5 pm
Feb 5 - EASY SAUCES FOR PASTA with Chef Fred Laughlin, 5 pm
Feb 6 - HANDS-ON PASTA WORKSHOP with Chef Laura Cavender, 4:30 pm
Feb 7 - INDIAN CUISINE with Chef Laura Cavender, 5 pm
Feb 9 - FULL MOON VEGAN BRUNCH with Chefs Lisa and Ryan from Rad.ish, 11 am
Feb 12 - FRESH PASTA DEMO with Chef Fred Laughlin, 5 pm
Feb 13 - GALENTINES WITH FUSTINI’S with Chef Laura Cavender, 4:30 pm
Feb 15 - SWEETHEART VEGAN DINNER with Chefs Lisa and Ryan from Rad.ish, 5 pm

You have shown your love for Food Rescue and the feeling is mutual! Will you be our Valentine and join us on February 14 from 5–7 pm? The Fustini’s guest chefs from Rad.ish will share some lovely treats highlighting our products, and Taylor Moore and Food Rescue Founders will give highlights of another successful year and the exciting plans to come! This is a free thank you event. Please RSVP to Jen at (231) 995-7737 or jenp@goodwillnmi.org.

Join us February 19 for a "Party With A Purpose" to support Women's Resource Center for the Grand Traverse Area. Tickets are $35/person or $60/couple. Proceeds benefit the Women’s Resource Center for the Grand Traverse Area. RSVP by  Friday, February 14  by calling or emailing Marcia Heller at (231) 941-1210 or  mheller@wrcgt.com.

Traverse City Restaurant Week is February 23–29. We will be participating on Monday, Tuesday, Wednesday, Thursday and Saturday evenings from 5:30–7 pm. Learn more HERE.

Fustini's Fresh Take is open in our Traverse City location. Enjoy a great lunch selection made with healthy, local produce. Click HERE to learn more.

ANN ARBOR

Check out Ann Arbor's School of Cooking class schedule here. Please call the store at (734) 213-1110 or email jill@fustinis.com with any questions or to register.

PETOSKEY

Check out Petoskey's School of Cooking Calendar class lineup. Please call the store (231) 758-3575 or email charlene@fustinis.com with questions or to register.

"Cooking for a Cause" is every third Tuesday of the month from 6–8 pm. Pre-registration is required by calling the store at (231) 758-3575 or emailing charlene@fustinis.com.

HOLLAND

Take a look at our Holland School of Cooking Calendar. Please call the store (616) 392-1111 or email denise@fustinis.com with any questions or to register.

Girlfriends Weekend is March 6–8. We'll be offering special classes. Stay tuned for more information!

Learn more about these and other upcoming events on our events calendar.

Fustini's Oils and Vinegars • 141 East Front Street, Traverse City, MI 49684 • Phone: (231) 944-1145 • orders@fustinis.com

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Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

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