Collection: Products

Our Smoky Backyard BBQ Sauce is a thick, rich, bold sauce for ribs, pulled pork, and robust grilled meats. This deeply complex take on classic tomato-based barbecue sauce (think Kansas City-style) gets its tang from cider vinegar, its sweetness from brown sugar and molasses, and its lingering smoky heat from chile powder and chipotle peppers. You’ll love it slathered over grilled ribs, spooned over pulled pork, or basted onto beer can chicken.  

- American Spoon Smoky Backyard BBQ Sauce  is made in our Petoskey, Michigan kitchen. 
- Our Smoky Backyard BBQ Sauce is cooked in small batches of just 90  jars at a time.
- Ingredients: tomatoes (tomatoes, citric acid), beer, brown sugar, cider vinegar, molasses, onions, Worcestershire Sauce (distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract), vegetable oil blend (canola & olive oils), natural smoke flavor, salt, water, chili powder (chiles, spice, garlic), cornstarch, tomato paste, spices, garlic powder, chipotle peppers, garlic. CONTAINS FISH (anchovies).
- 14.5 oz / 411 g
- Simple pairings: beer can chicken, grilled pork, grilled or roasted salmon

Our versatile Smoky Corn Salsa is a crowd pleasing classic. It’s filled with whole kernels of plump sweet corn in a thick, rich, chunky base of tomatoes, red peppers, and smoky chipotles with cilantro and cumin. Serve our Smoky Corn Salsa with chips, stir it into black beans, or spoon it over chicken tacos. 

- American Spoon Smoky Corn Salsa  is made in our Petoskey, Michigan kitchen. 
- Our Smoky Corn Salsa  is made in small batches just a few jars at a time.
- Ingredients: tomatoes (tomatoes, citric acid), corn, vinegar, onions, red bell peppers, cilantro, salt, water, garlic, cumin, cider vinegar, chipotle peppers, sugar, oregano
- 13 oz / 369 g
- Simple pairings: tortilla chips, grilled chicken tacos, black beans

A perennial best-seller, our Sour Cherry Preserves are filled with soft, spreadable Michigan Montmorency Cherries, the quintessential Michigan sour cherry. This thick, jammy preserve captures the brightly tart flavor of the beloved Montmorency cherry for a taste of Michigan summer all year long. You’ll love it spread over thick slices of buttered toast, paired with our Almond Butter for a sophisticated PB&J, or served with your favorite artisanal cheeses for entertaining.

- American Spoon Sour Cherry Preserves are made in our Petoskey, Michigan kitchen from Michigan-grown Montmorency Cherries. 
- Our Sour Cherry Preserves are made in small-batch copper kettles just 60 jars at a time.
- Ingredients: Red tart cherries, sugar, lemon juice, pectin
- 9.5 oz / 269 g
- Simple pairings: almond butter, brie or gruyere cheese

Q: What is a "Preserve"? 
A: A thick, chunky spread made from pieces of whole fruit.

Bomba rice is very delicate to grow, but it is called one of the most delicious varieties of rice by most expert chefs. Most suitable for making paella, Bomba rice will deliver the most wonderful tastes as soon as it hits your mouth. Fat and extra fluffy, Bomba rice is known for being able to absorb up to 3 times the amount of water as normal rice. 

10/25/2024 -  6:30 – 9:00 pm

Chef Brian Buchna Presents Autumn Apps & Cocktails (Cocktail Party with Chef Demonstration)

Cozy up to the warm toddies and cocktails of autumn. Fall libations brimming with the flavors of sweet apples, tart pomegranate, pumpkin, and spice, all the perfect partners to a bevy of bites designed to curb hunger and delight the palate. Packed with classic fall flavors and seasonal produce, these nibbles, sips, and bites are sure to get the party started.

On the menu caramel apple martini punkin chunkin pumpkin chocolate bourbon cocktail brie tartlet with cranberry chutney sweet potato mille- feuille walnut pesto ipa bacon cheddar dip rye toast points pretzel crusted chicken bites pear-honey mustard sous-vide pork tenderloin pomegranate-chili crisp and cinnamon-pear anise cake pops.

11/16/2024 - 6:30 - 9:00 pm

Chef Clair Smith Presents Autumn Bounty: Farm to Table (Hands On)

Versatile, seasonal, bountiful, these are the fruits and vegetables of fall. As seasons change, so does the produce at their peak. Fill your plate from the farm, emphasizing just the right combination of spices and herbs taking the natural sweetness of the seasons bounty to new heights. Wine and beer included in class.

On the menu: Chestnut Soup with Bacon and Rosemary, Pumpkin Parmesan Gnocchi with Chicken, Sage, Pears and Pecans, Skillet Roasted Brussels with Maple Syrup Smoked Almonds, and Cranberry Apple Crisp with Vanilla Ice Cream

Aux Anysetiers du Roy's Herbs de Provence will quickly become a cooking staple in your kitchen. While the combination of thyme, savory, basil, fennel, and lavender flowers add a fresh delicious flavor to any of your favorite dishes, the cute cermaic jar will quickly find a home in a prominent place on your counter or spice rack.

Ingredients: Thyme, Basil, Savory, Fennel Seeds, Lavender Flowers

Baker’s Joy^® is the original brand of nonstick baking spray with flour and allows you to effectively remove baked goods from whatever baking pan you use without damaging your finished product.

Since 1982, Baker’s Joy nonstick baking spray with flour has made baking easier, faster and more successful, even with the most intricately shaped baking tins. Our revolutionary baking oil spray product can be trusted with every home baked creation that goes in the oven. Baker’s Joy nonstick baking spray contains no fat, no sodium and no cholesterol, and can be found in the cooking oils or baking sections of most major grocery stores.

Never fear complex bundt pans or birthday cake tins again! Baker’s Joy nonstick baking spray generates a perfect release from the pan every time, making baking easier, faster and more successful for everyday bakers.

Cook an iconic, flavorful beer can chicken on the grill or in your oven with this two-piece pan. The cooking cone is sized to fit over a can of your favorite beverage on the grill; this offers a more appetizing approach to infusing flavor such as beer, wine, juice, etc. into your chicken as it cooks. Features a spun aluminum cone and aluminized steel base, both coated in nonstick surface made without PFOA for ease of clean-up. Made in USA.

10/10/2024 - 6:30 - 9:00 pm

Chef Clair Smith Presents Big Bowls: Soups & Stews (Hands On)

As the Fall season begins, nothing satisfies like a warm bowl of soup or stew, even better when paired with a warm, buttery biscuit.  Highlight the stars of fall with a menu featuring seasonal favorites like root vegetables and apples. In a hurry, or slow and low, there's nothing better for the soul or the belly than a pot of homemade goodness just waiting for your ladle. Wine and beer is included in class.

On the menu:  Creamy Crab and Corn Bisque, Roasted Butternut Squash and Apple Soup with Gruyere Crouton, Mushroom Bourguignon over Cheesy Polenta, and Pear & Pecan Crostata with Maple Whipped Cream

10/01/2024 - 6:30 - 9:00 pm

Chef Clair Smith Presents: Big Game Bites (Hands On)

Whether you're hosting a gathering at home or tailgating at the stadium, Chef Clair shares her playbook to creating winning appetizers and snacks that will score big with your guests. Prepare a variety of crowd-pleasing appetizers and snacks inspired by classic game day flavors. Wine and beer included in class.

On the menu: Peppery Glazed Chicken Wings with Truffle Chips, Poblano Quesadillas with Roasted Tomato Salsa and Lime Crema Drizzle, Shizi Tou Asian Pork Meatball with Sticky Hoisin Glaze, Fried Buffalo Cauliflower with Bayley Hazen Blue Cheese Dipping Sauce, and Baileys Fudge Brownies with Toasted Walnuts

Making cheese is an art, tasting cheese is a delight. Respect for craft, raw materials and animals are how quality raw milk cheeses obtain their full bodied flavors, rich in depth and complexity. For this book, cheese refiner Van Tricht and cheesemaker De Snijder went looking for the best raw milk cheeses. The result is a selection of sustainable top products that are entirely handmade and prepared the traditional way. Here, the authors talk about the people and the stories behind 20 international raw milk cheeses, while demonstrating their love for both the profession and the product.

11/08/2024 - 6:30 - 9:00 pm

Chef Brian Buchna Presents Chef's Table: Coq & Cork (Demonstration with Plated Dinner)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service with wine. Sit back, relax and experience the essence of French gastronomy centered around the iconic dish of France, Coq au Vin. Chicken braised in red wine with mushrooms, onions, and bacon is the centerpiece of the evening, with decadent sides and perfect wine pairings.

On the menu: Chevre Filled Gougeres, Lump Crab Cauliflower Brandade, Classic Coq Au Vin Francais, and Tarte au Citron with Raspberries and Mint. With French Red and Champagne pairings

12/23/2024 - 6:30 - 9:00 pm

Chef Robin Nathan Presents Chef's Table: Eve of the Eve (Demonstration with Plated Dinner)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service. Between all the holiday happenings and your upcoming Christmas feast, its time for a time out. Sit back and relax while Chef Robin serves up a winter soirée with bubbly drinks and a menu of seasonal indulgences. Wine and beer included in class. 

On the menu: Winter Cranberry Aperol Spritz Cocktail, Marché Cheese & Charcuterie, Classic Crabcake on Baby Greens with Rémoulade Dressing, Roasted Beef Tenderloin au Poivre with Brandied Mushroom Cream, Potato and Parsnip Purée, and Salted Chocolate Pot de Creme

12/07/2024 - 6:30 - 9:00 pm

Chef Paul Richards Presents Chef's Table: Sparkle & Spice Holiday Dinner (Demonstration with Plated Dinner)

Add some sparkle and spice to your holiday table with this elegant holiday dinner, featuring rich flavors, festive ingredients, and stylish presentation. On the menu: show-stopping Lamb Chops, decadent sides and a tis the season cranberry dessert. Wine and beer included in class.

On the menu: st. germain champagne cocktail ricotta toasts with pear honey chutney shaved fennel celery salad bleu cheese pomegranate lamb chops melted leeks sweet potato cakes and cranberry linzer torte>

10/05/2024 - 6:30 - 9:00 pm

Chef Brian Buchna Presents Chef's Table: Steak & Big Reds

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service in our chef demonstration class. Sit back, relax and celebrate the perfect pairing of juicy steaks and bold red wines. A great wine provides an acidic tang and delightful sweetness that pairs with the salty, umami-butter flavor profile of steak. Celebrating a special occasion, or just living your best life, tonight is all about big reds, classic cuts, and the ultimate steakhouse sides.

On the menu: Mixed Greens Salad with Manchego & Caramelized Walnut, Dry-Aged Porterhouse with Bearnaise, Smoked Gouda & Gruyere Mac and Cheese, Whipped Potato with Parmesan & Roasted Garlic, and Skillet Chocolate Chip Cookie Pie, With Wine Pairings

11/22/2024 - 6:30 - 9:00 pm

Chef Robin Nathan Presents Chef's Table: Wine Dinner in Rome (Demonstration with Plated Dinner)

Join us for an evening of the perfect blend of live cooking, instruction, chef tips, and course by course service. Sit back, relax, and enjoy! Tonight's feature: the wines and dishes of Romes table. From antipasti to dolci, Chef Robin takes you on a culinary journey of the cuisine of Rome. Wines will be poured and paired with each course by John Kay, Wine Director of Marché.

On the menu: Marché Italian Cheese and Charcuterie, Bucatini all Amatriciana, Lamb Racks Roman Style with Seasoned Garlic Crumbs, White Bean and Rosemary Smash, Roman Ricotta Crostada with Sour Cherry. Roman and Italian wine pairings with each course

11/19/2024 - 6:30 - 9:00 pm

Chef Clair Smith Presents Classic Parisian Bistro (Hands On)

Experience the essence of a Parisian bistro right in our kitchen as you learn to create beloved French dishes that are both comforting and elegant. Discover the fundamental techniques and ingredients that define French bistro cooking. From rich sauces to perfectly cooked meats, immerse yourself in the classic flavors of Parisian dining. Savourer! Wine and beer included in class.

On the menu: Fig and Chevre Salad with Honey Vinaigrette, Seared Scallops with Leeks White Wine, Celery Root Puree, and French Pear Tart Tatin