Artcraft Cooking School program

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Cooking School

of an e fo ven od ing an df un

7 p.m. thursday november 2 age ...

Featuring chefs on


chef charles bryant chef ll gra fton peek brian mendenha central nine

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A crowd of more than 1,300 gathered for a cooking school event at The Artcraft in November 1938.

Welcome to the Artcraft Cooking School 2023 edition

Cooking schools were popular events for many households across America in the 1930s. Businesses partnered with venues, often theaters, and merchants to promote the event and their products. Drawings and raffles for the latest appliances or groceries attracted many patrons. The Franklin Evening Star and the Artcraft hosted a cooking school frequently throughout the 1930s — sometimes with a feature film as an added attraction. The events sparked local spending while teaching family and consumer sciences to a wide audience. A complete recipe book of the demonstrated meals and techniques came with each session of Cooking School. We are following many of those decades-old traditions tonight. With chefs on stage, giveaways, and a great time. ARTCRAFT COOKING SCHOOL - 2023


Chef Brian Mendenhall Central Nine Career Center

Brian Mendenhall attended Sullivan University in Louisville, Kentucky. In his time working within the hospitality industry, Brian has been afforded opportunities to travel to a variety of restaurants across the country. Those experiences have resulted in positions with Italian restaurants, steakhouses (Jeff Ruby’s), ski resorts (Vail Resorts), farm-to-table (Husk), and even serving as a personal chef for country music artist Clay Walker. Chef Mendenhall has been serving as the Advanced Culinary Arts instructor at Central Nine Career Center since 2018. As a teacher, I love the direct impact I can make on the future of our industry. The start of the school year is filled with anticipation, while the end of the year reveals growth. As an instructor, seeing student growth is the most rewarding aspect of the job. I’m committed to continuing to empower the next generations of great chefs. 2021 Indiana Prostart Educator of The Year 2022 ACF Indianapolis Chapter Chef Educator of The Year ARTCRAFT COOKING SCHOOL - 2023


! e m i t e l f f a R Tickets are $10

Winner drawn at the event!

Enter to win a quarter freezer beef! Arm roast • Chuck roast • Brisket • Soup bones Short ribs • Rib steak • Skirt steak • Flank steak T-Bone & Porterhouse • Sirloin steak • Rump roast Sirloin tip roast • Round steak • Stew beef • Ground beef

PLUS THE FREEZER TO STORE IT IN! Thanks to our raffle sponsor


Maple Carrots with Pomegranate and Feta Chef Brian Mendenhall

3 lbs medium carrots, cut on a bias 3 tbsp of avocado oil 1/3 cup minced red onion 1/2 cup of maple syrup Salt and pepper to taste 1/3 cup pomegranate seeds 1/2 cup crumbled feta cheese 2 tbsp of carrot tops or parsley PREPARATION 1. Separate carrot tops from carrots, chop, set aside for garnish. 2. Fill a medium saucepan with salted water and blanch carrots for 3 to 4 minutes. Place in an ice bath to cool. 3. Heat oil in a large pan over medium heat and sauté carrots for 3–4 minutes. Add minced onion and cook for 4 more minutes or until softened. Season carrots and add maple syrup to the pan. Cook for 1 more minute and transfer to a platter. 4. Top carrots with pomegranate, feta cheese, and chopped carrot tops or fresh parsley.



SALAD 3/4 cup walnuts 3 celery ribs, sliced diagonally 1/4-inch thick

Celery, Fennel, and Apple Salad with Pecorino, Walnuts, and Citrus Vinaigrette Chef Brian Mendenhall

2 fennel bulbs — trimmed, halved, cored, and thinly sliced on a mandoline 2 Honeycrisp apples — halved, cored, and sliced 1/2 cup basil leaves, torn if large Pecorino cheese shaved PREPARATION In a large bowl, add the celery, fennel, apples, and basil. Add orange vinaigrette and lightly toss. Transfer the salad to a serving platter. Season with black pepper and salt and then top with the walnuts and garnish with cheese shavings. VINAIGRETTE 2 tbsp of white vinegar 3 tsp grated orange zest 1/3 cup fresh orange juice 2 tsp honey 1 tbsp Dijon mustard 1/3 cup extra virgin olive oil Salt and pepper to taste PREPARATION In a small jar, combine vinegar, orange zest, orange juice, honey, mustard, olive oil, salt, and pepper. Shake contents until well combined. Store in the refrigerator for up to 2 weeks. ARTCRAFT COOKING SCHOOL - 2023



Italian Stuffed Acorn Squash with Balsamic Reduction

2 acorn squash 4 tsp olive oil Kosher salt and ground black pepper 1/2 tbsp olive oil FOR THE FILLING 1 cup of farro 2 cups of water 1 pound mild Italian sausage

Chef Brian Mendenhall 1 small red onion, chopped

1 medium sweet-crisp apple, cored and finely diced (peel off or on; I left it on) 1/2 tsp kosher salt 10


1/4 tsp ground black pepper 2 tsp oregano 2 tsp basil 2 cloves minced garlic 1 tsp chili flake 1/2 cup shredded Parmesan cheese, divided PREPARATION 1. Place a rack in the center of the oven and preheat the oven to 400º F. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 tsp olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is forktender. Set aside. Reduce the oven temperature to 375º F. 2. For the farro, add 1 cup of farro and 2 cups of water to a saucepan. Bring to a boil. 3. When boiling, cover with a lid and reduce heat to mediumlow to simmer for about 15–20 minutes. Set to the side.

4. While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes. 5. Add the onion, apple, garlic, oregano, basil, salt, and pepper to the pan. Cook, stirring frequently, until the sausage is cooked through; the vegetables and apple are softened, have given up liquid; and the liquid has cooked off, about 8 additional minutes. 6. When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about 1/4-inch thick. Add the scooped squash to the pan with the sausage and 1/4 cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired. 7. Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Top with balsamic reduction and fresh basil. ARTCRAFT COOKING SCHOOL - 2023


Sweet Potato Pie with Maple Bourbon Chantilly Cream Chef Brian Mendenhall

FOR THE CRUST INGREDIENTS 1 cup flour 3 tbsp sugar 1⁄2 tsp kosher salt 1⁄2 cup yellow cornmeal 1 stick cold butter, cut into cubes 12


1 egg yolk 2 tbsp ice water PREPARATION Combine flour, sugar, salt, and cornmeal in a food processor and pulse a few times. Add butter and pulse until the mixture resembles large peas. Add egg yolk and water with the food processor running, pulse once or twice until the dough holds together. Roll the dough into a ball, wrap it in plastic, and refrigerate for about 30 minutes. Preheat oven to 350°F. Remove dough from refrigerator and let soften for about 10

minutes. Dust with flour and roll into a 12-inch circle to about 1⁄4–inch thick; then press into a 9-inch pie pan, trimming excess and crimping edges. Cover with parchment paper and fill with pie weights or dry beans. Bake for 20 minutes with parchment paper; then remove parchment paper and pie weights and bake for 10 minutes or until golden brown. Allow to cool completely before adding filling. FOR THE FILLING INGREDIENTS 3 medium sweet potatoes (scrubbed clean) 2 large eggs 3⁄4 cup sugar 1⁄2 tsp ground ginger 1⁄2 tsp cinnamon 1 tsp nutmeg 1⁄2 tsp kosher salt 1 tsp vanilla extract 3⁄4 cup half-and-half 1 tsp orange zest 1 stick butter, softened Preheat oven to 375°F. Bake sweet potatoes for 25 to 30 minutes or until fork tender. Allow to cool. Peel. Place peeled sweet potatoes in the bowl of an electric mixer with paddle attachment. Beat on medium speed until

potatoes are mashed and any fibers have become wrapped around the paddle. Remove paddle attachment, wipe clean, and return to mixer. (You will need 2 cups of mashed sweet potatoes for the filling.) Lower oven temperature to 350°F. Add the remaining ingredients to the sweet potato mixture and mix until combined. The filling can be made as long as 2 days in advance if covered and refrigerated. Pour filling into the pre-baked, cooled crust and bake for 45 to 50 minutes or until the filling is slightly puffed and set in the middle. Start checking the pie about 10 minutes before the time is up, because every oven is different. Cool completely on a rack. FOR THE BOURBON MAPLE CHANTILLY CREAM INGREDIENTS 1 cup heavy whipping cream 4 tsp sugar 1 1⁄2 tbsp Hard Truth Maple Bourbon Cream In a chilled mixing bowl, whip cream until soft mounds form; gradually add sugar, whipping until soft peaks form. Gently fold in bourbon and chill until ready to serve. ARTCRAFT COOKING SCHOOL - 2023



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Born and raised in Indiana, Charles started cooking professionally at 14 years old at the Martinsville Elks Club; then he moved on to other restaurants and hotels in the Indianapolis area.

Chef Charles Bryant Grafton Peek

While attending culinary school in Oregon, he became the assistant chef at the DoubleTree hotel in downtown Portland where he was influenced by West Coast cuisine. After five years, he moved to Vermont to work at an inn on Lake Champlain. In 2000, Charles moved back to Indiana (Greenwood) to start a family. In 2005 he cofounded and became chef of Grafton Peek Catering. The highlight of thousands of weddings, corporate and special events was feeding more than 4,000 people the day of the Super Bowl in 2012 when Indianapolis hosted. Charles created and cofounded Hartwell’s Premium salad dressings. Now being served in restaurants, bars, and sports stadiums all over the Midwest, Hartwell’s Premium Creamy Dill Ranch was rated as best ranch dressing sold in America! After starting his EAT with Chef Charles brand, he has been featured twice monthly on LifeStyle Live on Wish TV/ CW, sharing cooking tips, techniques, and recipes. ARTCRAFT COOKING SCHOOL - 2023


Adverstising for 1934 Cooking School event at The Artcraft.

Edamame Succotash with Indiana Sweet Corn Chef Charles Bryant

4 cups frozen shelled edamame, thawed 2 cups sweet corn cut from cob 1 red bell pepper, small dice 1 small onion, small dice 1 large stalk celery, small dice 1 tsp fresh chopped garlic 6 strips bacon Salt and black pepper to taste

Brown bacon until crispy, remove from pan, and place on paper towel. Add onion, celery, bell pepper, and garlic to pan and sauté for 2 minutes. Add edamame and cook until tender, approx. 8–10 minutes. Taste and adjust seasoning with salt and pepper.



>>> An ad showcasing a 1939 cooking school event that included a matinee showing of Mikado.

Maple Glazed Pork Tenderloin with Dried Cherries & Port Chef Charles Bryant

1 pork tenderloin, fat and silverskin removed 2 tbsp extra virgin olive oil 1 tbsp maple syrup 1 sprig fresh rosemary 1 tsp fresh chopped garlic 1/2 cup dried cherries, soaked in warm water 1/2 cup port 1 tbsp salted butter Salt and black pepper to taste Wash and trim pork. Cut into 3/4–inch thick medallions. Marinate with maple syrup, garlic, half of the olive oil, and salt and pepper. On medium heat, add remaining oil to preheated sauté pan. Add pork and brown on each side. Add cherries, rosemary sprig, port, and a splash of cherry soaking liquid. Cook until liquid is reduced by half and pork is cooked through. Remove from heat and add butter to thicken sauce. Pork is ready to serve. Place medallions on serving dish and spoon sauce and cherries over the top.




1 quart heavy whipping cream 1 tsp vanilla extract 1/2 cup powdered sugar

Pumpkin Spice Mousse Shooters Chef Charles Bryant

1 cup pumpkin puree 2 boxes white chocolate pudding/mousse mix, instant **This is a great shortcut to include those of all cooking abilities 2 tsp pumpkin pie spice PUMPKIN SPICE MIX 1 tbsp ground cinnamon 1 tsp ground ginger 1/2 tsp ground cloves and ground allspice 1/4 tsp ground nutmeg In stand-up mixer or large mixing bowl, add all ingredients and whip on low speed for 3 minutes to incorporate. Increase speed and whip until thick and stiff peaks form. Place mousse in shooter cups or dessert dishes. Top with fresh whipped cream and sprinkle with pumpkin spice. WHIPPED CREAM 1 pint heavy cream 1 tsp vanilla extract 1/2 cup powdered sugar Combine and whip until stiff. ARTCRAFT COOKING SCHOOL - 2023


>>> The Franklin Evening Star from February 23, 1929, highlighting quality produce used at that year’s cooking school from Vandivier’s.

Smoked Gouda Macaroni & Cheese with Roasted Cauliflower Chef Charles Bryant

1 lb macaroni or shells, cooked and cooled 4 cups whole milk 1 cup heavy cream 1/4 cup salted butter 1/4 cup flour 1 1/2 tsp salt 1 tsp granulated garlic 1 tsp ground white or black pepper 1 dash gound nutmeg 6 oz. smoked gouda 6 oz. shredded cheddar 1 tbsp fresh parsley, chopped 1 head cauliflower, cut in bite-size pieces 1 tbsp olive oil, salt and pepper to taste

Cook and cool pasta Preheat oven to 350°F. Cut cauliflower. Add oil, salt, and pepper. Roast on sheet tray for 7 minutes. In saucepan over medium heat, melt butter and add flour. Cook for 3 minutes and add milk and cream and spices. Reduce heat and cook until thickened, whisking throughout. Remove from heat and add cheeses, whisk until smooth. Taste for seasonings. Stir in pasta, cauliflower, and fresh parsley and place into buttered baking dish. Bake covered for 20 minutes. Remove foil and bake for 10 minutes to brown. In the final stage, more shredded cheese or breadcrumbs may be added. ARTCRAFT COOKING SCHOOL - 2023


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