- This event has passed.
Manger de Saison: French Market Flavors II
August 27, 2019 @ 6:00 pm - 8:30 pm
While shopping for groceries in France, it’s unlikely you’ll find strawberries in December or asparagus in February. Eating seasonally is central to France’s famed tradition of eating and living well, and many people plan their weekly shopping trip around what they can find at their local market. In this class, led by MFC Promotions Coordinator Brigitte Derel, participants will prepare a variety of vegetarian French recipes based on what’s available at the Co-op from local farms in August. Just like in France, we’ll be cooking with seasonal ingredients and gathering together at the table for a delicious meal paired with French wines.
Adults & Children age 13 & up
Alcohol samples will be served
$20 for Co-op owners
$35 for all others
Owner price is only available to owners. Owners who purchase tickets on behalf of non-owners must pay the general admission price for that ticket. The owner price is a benefit for Co-op owners.
Prepayment is required to reserve a space in this class. A minimum of six people will be required to have the class. The Co-op can make no guarantee to accommodate all food allergies and restrictions for this class. Please feel free to contact Amanda at 225-0671 ext. 727 before you register if you have questions about the menu.
How do I pay with cash or check?
To pay with cash or check, simply choose the “pay at the door” option. You are still required to prepay for cooking classes, so be sure to visit the Marquette Food Co-op Customer Service Desk with your ticket to pay at least three days before the class.
Are there ID requirements or an age limit to enter the event?
For all classes that serve wine or beer samples, a photo ID will be required.
The curriculum of every class is unique, please be sure to refer to the class descriptions to check for appropriate age requirements. For our adult classes, we ask that only children 13 and older attend. Children 13 and older should be registered through Eventbrite and paid for just like an adult. We love encouraging kids of all ages to explore healthy eating and new ways to prepare exciting foods! We have added some kids cooking classes to our semester this year. Please be sure to check our full class roster for information on classes that are geared towards younger children!
Contact Amanda at 906-225-0671 ext. 727 if you have questions about the class content.
Where can I contact the organizer with any questions?
Amanda at firstname.lastname@example.org or 906-225-0671, ext. 727
Is my registration/ticket transferrable?
Sure. But if you send someone in your place to the class, please have them bring your ticket.
Do I have to bring my printed ticket to the event?
No, you do not have to bring your printed ticket to the event. If you choose to pay cash or check, please bring your ticket or confirmation email to the Marquette Food Co-op customer service desk so they know you are registered. If you can’t attend and want to give your ticket to someone else, it is helpful if they bring it to the event.
What is the refund policy?
We always prefer cancellations to be made at least three days ahead of a paid class, but there is no problem if you don’t make it to one of our free educational classes.
We purchase ingredients ahead of time for cooking classes, so refunds will only be guaranteed when cancellations are made 24 hours in advance. Additionally, if you haven’t paid within three days of the class, we will assume you are not coming and your spot will be given to someone on the waiting list.
The name on the registration/ticket doesn’t match the attendee. Is that okay?
Yup. If you want to give your ticket to someone else, that’s fine with us.
Should I have a snack before class begins?
We recommend that you eat a little something before class begins. The meal will be served at the end of the class, which is typically two hours after start time – a snack will help keep your energy up until you are ready to feast!
Will there be aprons available?
You are welcome to bring an apron if you like, as often you will assist in preparing some of the dishes in the class. We have a few aprons to hand out to participants, but there is a limited supply and they are claimed quickly.