Chef Tenley Lark leads the cooking classes at Honor & Folly. A graduate of the culinary arts program at Schoolcraft College, she spent time at local institutions, including Michael Symon's Roast, Slows, Jeremy, and Le Petit Zinc, before setting out on her own. Tenley is also one of the organizers/collaborators of Clandestine - a series of underground dinners with remarkable food resourcefully prepared in long-forgotten city spaces.

There's also a rotating cast of local food artisans who make guest appearances - from Jess Hicks of Astro to Supino Pizzeria's owner Dave Mancini. Below, the current class schedule. Watch this space for upcoming classes and dinners.

IMPORTANT!
The classes are limited in size and require RSVP. Please email honorfolly@gmail.com to secure space and pay for your class.

March 7, 6pm: Dave Mancini's Gnocchi
The owner of Supino Pizzeria, Dave Mancini, is giving a hands-on class on making gnocchi. The guy studied in Italy - and trained under his two grandmothers - and his gnocchi rolling is not to be missed. The class will be followed by dinner. $60

March 28, 7pm: Vegetable Cookery
Tenley Lark does amazing things will vegetables, and she's sharing her trade secrets in this dedicated class. You'll learn how to make breaded celeriac, roasted early spring vegetables, braised greens, and haricots verts three ways. $50

April 18, 7pm: Southern Classics
Inspired by her great-grandmother's southern cooking, Tenley leads a class and dinner featuring comfort favorites like chicken and dumplings, black-eyed peas with collards, homemade cornbread and ginger cake with hard sauce. $60

April 25, 7pm: Knife Skills
An entire class dedicated to the cook’s most essential tool. Learn to how to dice, mince, julienne, brunoise and the quickest methods for accurately cutting vegetables like onions, peppers, citrus, etc. Tenley demystifies knife sharpening (it's not that hard!) and discusses how to sift through the dozens of knives on the market to assemble a truly useful knife kit. A light dinner follows the class, pulling from the ingredients you cut. $50

May 9, 7pm: Stock Your Pantry
Fill your larder with delicious staples prepared with your own hands. Too often, people buy items at the grocery store that can easily be made at home for less money and more flavor. Learn how to make homemade ketchup, mayo, vinaigrettes, emulsified dressings, roasted garlic and peppers, pickled onions, and simple sauces. Take home basics in cute little mason jars and stock your pantry before BBQ season. Materials included in cost. $60