Come learn how to preserve the flavor of summer for months to come. In this class you will learn old techniques of preserving food with modern flavors.  

Have a four-course dinner at Food Dance featuring the latest harvest from Visser’s Farms in Zeeland, and meet the farmers who grew it. We are proud to partner with local farms to bring you the freshest produce possible. Special dinners like this are just the icing on the cake. See them at the Bank Street Farmer’s Market in the months of May-November. 

We get so excited about tomato season at Food Dance that we’re celebrating by having a five course tomato dinner. Seems a bit over the top? Not when you consider the beauty, flavors and versatility of the thousands of varieties of tomatoes. We promise, you will never think of them as just plain sliced fruit again.  

Cooking demonstration only. Learn how to use and prepare the bounty of local farms in a cooking demonstration by Chef Robb and Julie at Food Dance, after their return from the Farmer's Market.

Come slow down, celebrate the season’s harvest and share a meal with your community. Dine outside under tents on the centennial Kirklin Farm, just outside Kalamazoo and help us raise funds for the Fair Food Matters’ Growing Matters Garden program and the Future Chefs program. These programs protect the stewardship of our land and strengthen our local economy by educating the next generation about food and where it comes from.

Area chefs come together to prepare a five-course meal and celebrate the best of the season’s offerings. ($60 of the event cost is tax-deductible)

Cooking demonstration only. Learn how to use and prepare the bounty of local farms in a cooking demonstration by Chef Robb and Julie at Food Dance, after their return from the Farmer's Market

This series of classes is for cooks who want to learn the basics of creating and developing food with flavor. You’ll learn the five elements of taste perception; sweet, sour, bitter, salty and umami (savory) and how to complement, elevate and contrast with all of these tastes. You’ll also learn how various cooking techniques affect flavor. A copy of the Flavor Bible Book is included.

The cooking series will not cover kitchen basics and is not intended for novice cooks but for people who enjoy cooking and want to go beyond recipes. You’ll experience hands-on lessons from Executive Chef Robb Hammond and special guest chefs in the Food Dance kitchen. 

Second class in the series will take place on October 17 at 5:00 pm.

Learn how to make flaky pie crust, sweet crust, the art of rolling out pie dough, what apples are best for baking, pans to use and how to make meringue. Each participant will receive a collection of recipes, 10% discount card for Market items and a baby pie to take home and savor.

Learn how to make flaky pie crust, sweet crust, the art of rolling out pie dough, what apples are best for baking, pans to use and how to make meringue. Each participant will receive a collection of recipes, 10% discount card for Market items and a baby pie to take home and savor.