THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Learn to make sweet potato gnocchi from scratch with Chef Jerry in a two-hour, hands-on class held in a local brewery space. Perfect for beginners, this session pairs practical technique with a hearty brown butter-sage finish.
Learn to make sweet potato gnocchi from scratch with Chef Jerry in a two-hour, hands-on class held in a local brewery space. Perfect for beginners, this session pairs practical technique with a hearty brown butter-sage finish.
The room smells like warm butter and sweet roast — flour dust floats in the light over communal tables as Chef Jerry guides your hands through a mound of orange dough. Held in a neighborhood brewery-turned-classroom, the session feels part kitchen workshop, part neighborhood gathering: people laughing, sauces sizzling, and plates exchanged across the table.
Verified experiences and guided adventures in the surrounding area.
Operated by Classpop! · Grand Rapids, Michigan
The room smells like warm butter and sweet roast — flour dust floats in the light over communal tables as Chef Jerry guides your hands through a mound of orange dough. Held in a neighborhood brewery-turned-classroom, the session feels part kitchen workshop, part neighborhood gathering: people laughing, sauces sizzling, and plates exchanged across the table.
Grand Rapids sits on the Grand River and on glacial plains that fed early settlement and agriculture; local markets still supply the asparagus and sweet potatoes you'll use. The city's history of Dutch immigration and furniture-making shows up in its workmanlike attention to craft — the same ethos underpins this class: technique over spectacle. The class is hosted in a public brewery or wine bar space, a cultural nod to West Michigan’s growing craft-beer scene and a practical spot with room for groups.
Expect two hours of step-by-step instruction: mixing sweet potato purée with 00 flour, eggs and olive oil, kneading briefly, rolling, then shaping gnocchi before a quick boil. Chef Jerry focuses on tactile cues — dough texture, shaping pressure and timing — and ends by tossing your dumplings into a brown-butter-sage sauce with asparagus and lemon.
Practically, arrive early, wear closed-toe shoes and bring a spirit for hands-on learning rather than spectacle. The class is beginner-friendly, accessible, and designed to teach repeatable techniques you can use in a home kitchen. Leave with a recipe, practical tips on dough rescue, and a hot plate to prove you made it yourself.
easy.
2 hours.
Minimal fitness required; participants should be able to stand for up to two hours and perform light hand and wrist motions.
No — the class is designed for beginners; Chef Jerry teaches fundamental techniques and safety while guiding each step.
Yes — the host requests advance notice during booking so they can adapt ingredients when possible.
Yes — the venue and class layout are wheelchair accessible; notify the host in advance for any special arrangements.
Comfortable clothes you don't mind getting flour on and closed-toe shoes; an apron is helpful and often provided.
Grand Rapids grew as a furniture-manufacturing hub and retains a strong hands-on craft culture; that practical heritage informs the city’s culinary and maker communities.
The class emphasizes using local seasonal produce when available and encourages minimal food waste and composting of scraps where the venue supports it.
Classpop! operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
The room smells like warm butter and sweet roast — flour dust floats in the light over communal tables as Chef Jerry guides your hands through a mound of orange dough. Held in a neighborhood brewery-turned-classroom, the session feels part kitchen workshop, part neighborhood gathering: people laughing, sauces sizzling, and plates exchanged across the table.
The room smells like warm butter and sweet roast — flour dust floats in the light over communal tables as Chef Jerry guides your hands through a mound of orange dough. Held in a neighborhood brewery-turned-classroom, the session feels part kitchen workshop, part neighborhood gathering: people laughing, sauces sizzling, and plates exchanged across the table.
Grand Rapids sits on the Grand River and on glacial plains that fed early settlement and agriculture; local markets still supply the asparagus and sweet potatoes you'll use. The city's history of Dutch immigration and furniture-making shows up in its workmanlike attention to craft — the same ethos underpins this class: technique over spectacle. The class is hosted in a public brewery or wine bar space, a cultural nod to West Michigan’s growing craft-beer scene and a practical spot with room for groups.
Expect two hours of step-by-step instruction: mixing sweet potato purée with 00 flour, eggs and olive oil, kneading briefly, rolling, then shaping gnocchi before a quick boil. Chef Jerry focuses on tactile cues — dough texture, shaping pressure and timing — and ends by tossing your dumplings into a brown-butter-sage sauce with asparagus and lemon.
Practically, arrive early, wear closed-toe shoes and bring a spirit for hands-on learning rather than spectacle. The class is beginner-friendly, accessible, and designed to teach repeatable techniques you can use in a home kitchen. Leave with a recipe, practical tips on dough rescue, and a hot plate to prove you made it yourself.