The popular series: “Culinary Arts: What’s Cookin’?” started in January with Chef Andy Crispigna of Crispigna’s Italian Restaurant and Andy’s Diner offering French cuisine. Chef Crispigna connected everyone with their inner French cook by demonstrating how to make a classic French sauce “Beurre Blanc” with fish or scallops.
The best part — there was delectable samples. Viewers left with a list of tips, recipes in hand, and smiles on their faces.
The evening also include a special presentation by Darolyn Spannuth from the Delta County Historical Society about the renowned late chef Julia Child’s unique connection to the Upper Peninsula.