April 23rd Noon – Cooking Class with Chef Kaytie: Cultured and Cured: From Charcuterie to Crème Fraiche & Quick Pickles

OFFERED at 12 – 2:30 pm 

THIS TICKET IS FOR NOON  CLASS

Cultured and Cured: From Charcuterie to Crème Fraiche & Quick Pickles

Some of the most luxurious ingredients are also the simplest, once you understand the science behind them. Cultured & Cured explores the transformative power of time, salt, and beneficial bacteria, turning everyday ingredients into deeply flavorful, elevated staples.

In this hands-on class, guests will learn how to make quick cured charcuterie, crème fraîche, and how to pickle and infuse flavor into any vegetable. These items are often expensive, hard to find, and surprisingly easy to create at home. We’ll break down curing and culturing techniques, explaining why they work and how these elements instantly elevate everyday cooking.
Guests will gain confidence in these approachable preservation methods while creating ingredients that add depth, richness, and balance to countless dishes.

Each guest will leave with their own crème fraîche, charcuterie to take home, and a jar of uniquely seasoned quick pickles, along with the knowledge to recreate these elevated essentials anytime.

Ticket Price includes one Complimentary beverage.

What to expect…

Your instructor: Chef Kaytie Bowman

Chef Kaytie Bowman serves as the Executive Chef of The Uncommon Ranch, where she curates and infuses her culinary creativity across the full spectrum of the Ranch experience—from intimate private gatherings and weddings to signature Uncommon Ranch events, chef-led dinners, classes, and experiential culinary programming.

Formerly the General Manager and Head Chef of Michigan Brew, Chef Kaytie is a classically trained chef with more than 17 years of experience in the culinary industry. She studied at the Great Lakes Culinary Institute in Traverse City, Michigan, and further honed her craft at the Paul Bocuse Institute in Albi, France. Her passion for food began early, running a camp kitchen at just 16 years old, and she credits much of her growth to the exceptional chefs she has worked alongside and the hands-on rigor of professional kitchens throughout her career.

Rooted in a deep belief in the farm-to-table philosophy, Chef Kaytie emphasizes all-natural ingredients and thoughtful sourcing, prioritizing local producers whenever possible. Her menus are intentionally designed to reflect seasonality, place, and purpose—highlighting fresh, regional flavors while honoring the land and community that support them.

At The Uncommon Ranch, Chef Kaytie’s approach to food is both refined and approachable, blending technique with creativity to create memorable culinary experiences that feel connected, elevated, and deeply grounded in sustainability.

Safety & Liability Notice

Participation in this class involves standing for extended periods, working with kitchen equipment, and handling food ingredients. Guests should be comfortable with light physical activity and basic kitchen tasks. Closed-toe shoes are required at all times for safety.

By registering for and participating in this class, guests acknowledge and accept the inherent risks associated with a hands-on culinary environment and agree to follow all instructor guidance, safety protocols, and food-handling practices throughout the experience.

Uncommon Ranch is not responsible for injuries, allergic reactions, or personal property loss resulting from failure to follow instructions, disclosed dietary sensitivities, or personal health limitations. Guests are encouraged to inform the instructor in advance of any allergies, injuries, or conditions that may impact safe participation.

Participation is voluntary, and guests assume all responsibility for their own safety during the class.

Rescheduling & Cancellation Policy

If a guest needs to reschedule, Uncommon Ranch will do its best to accommodate requests when notified at least 48 hours prior to the class, subject to availability. All class registrations are non-refundable.

Missed classes, late arrivals, or cancellations made within 48 hours of the scheduled class time are not eligible for rescheduling or refunds.