Shopping cart is empty.

Events & Classes

           Our classes & Farm dinner events are prepaid,
          transferable up to 48 hours prior~non refundable
  • Chili Cook-Off

    Chili Cook-Off

    Saturday, January 21st, 11-2p

    Downtown Kalamazoo's 11th Annual Chili Cook-off, a tradition to explore downtown, sampling over 30 chili recipes, and visiting new and familiar retail stores and restaurants. The Holly Jolly Chili Trolley will be making the rounds, transporting chili tasters all over downtown so you don't miss a single one!
  • Downtown Kalamazoo Restaurant Week

    Downtown Kalamazoo Restaurant Week

    January - 21-28, 2017

    $25.00

    It is the perfect time to visit with us, especially if you have never been here.

    Our Chef has created a 3 course signature menu to celebrate Restaurant week in downtown. We will offer beer flight featuring craft beer or for wine lovers a wine flight. Available Monday-Saturday 4pm-close. $25 per person (not including tax or gratuity) 


    We accept reservations starting at 4pm, click HERE and join us!

  • Spirit Tasting - Apéritifs & Digestifs
    Spirit Tasting

    Spirit Tasting - Apéritifs & Digestifs

    Thursday January 26th, 6-8pm

    $50.00

    Join us for the first class in our 2017 Spirit Series. Meet, chat, and taste with visiting experts, and our mixologists, at this casual seated tasting. Learn about Aperitifs & Digestifs including vermouth, amaro, and bitters. Discover the distinct characteristics of each. Leave with cocktail recipes and a new appreciation for the Before Dinner and After Dinner drinks.

    $50 per person
    Our classes & Farm dinner events are prepaid, non refundable, transferable up to 48 hours prior

  • Valentine's Day Dinner

    Valentine's Day Dinner

    Make reservations to join us for dinner on this special Valentine's evening, 4-10pm.
    Friday & Saturday, we will be serving Chef's specials along with a limited dinner menu.


  • March Meat Madness

    March Meat Madness

    Celebrate Meat Month At Food Dance all March Long

    We love meat! It's something to share and savor, and here in the midwest we feel pretty comfortable stating we are in the majority on this one. From the winter stews, roasts and braises to the summer grilled chops, steaks, burgers or ribs the traditional midwest plate is anchored by meat.

    Of course not all meats are equal in flavor, quality or impact. Here at Food Dance the sourcing and rearing of an animal is important, so we only serve meats from sustainably sourced and humanely raised animals. What does that mean? To us that means animals raised without the use of antibiotics or hormones, and animals raised with room to be, well, animals and not in confinement conditions. We could argue the social and environmental ills of using antibiotics, hormones and confinement and that would be enough to convince many. However food is more primal than that. Eating is about flavor, and you will never mistake it for a pork chop from a humanely raised animal. You would be able to see the difference in the rosy pink, marbling from one of Young Earth Farm’s heritage pigs. Then your tastebuds will certainly convince you.

    Join us for special classes and menu features — 

    To further help your personal meat celebration, we're offering four special events. A knife class, a butchering class and a sausage making class.

  • Knife Skills Class
    Hands-On Class

    Knife Skills Class

    Thursday March 2nd, 6-8pm

    $50.00

    Ever want to chop, dice and slice with ease and the right knife? Join our chef's for our Knife Skills & Techniques class. At this hands-on class, learn how to choose a knife with the best fit for you, best made knives, styles, how to sharpen, how to store and care for your knives as well as basic cutting skills.

    Please bring your favorite knife from home and wear closed toe shoes.

    $50 per person

    Our classes & Farm dinner events are prepaid, non refundable, transferable up to 48 hours prior

    Join us in the month of March for March's Meat Madness
  • Butchering for the Home Cook
    Demo-Style Class

    Butchering for the Home Cook

    Thursday, March 9th, 6-8pm

    $75.00

    As a restaurant we have sourced the best local meat our area has to offer. It’s process of getting to know our local terrain and how the breeds will cook, grind and cure. All of this has led us to start a butchering and charcuterie program to bring back to the area old world flavor and technique of patience. We are butchering hogs, cow, chickens, lamb and crafting terrines, sausages, pate, and cured meat. In this class, Chef Brad McKenzie and our in-house butchers demonstrate butchering techniques for the home cook including with large and small cuts, whole chicken and more. 

    Each guest have a chance to butcher and will take home a delicious goodie bag

    $75 per person

    Our classes & Farm dinner events are prepaid, non refundable, transferable up to 48 hours prior
    Join us in the month of March for March's Meat Madness

  • Sausage Making Class
    Demo-Style Class

    Sausage Making Class

    Thursday March 23rd, 6-8pm

    $65.00

    The saying goes “Laws are like sausages, it is better not to see them being made.” That’s for shifty politicians and big time weiner companies. When working with whole meat pieces, there’s nothing to fear. Chef Brad will demonstrate and teach the techniques of processing, grinding, stuffing, casing, cooking and, of course, eating.


    $65 per person
    Our classes & Farm dinner events are prepaid, non refundable, transferable up to 48 hours prior

    Join us in the month of March for March's Meat Madness


CloseNEWSLETTER SIGN-UP

* indicates required
Newsletter Sign-Up