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DON'T WORRY, WE'RE STILL COOKIN' UP A STORM!
We've taken a break from our Cooking Classes to work on new and delicious prepared food ideas to make your life deliciously simple when you shop at Busch's!
Stop by our Deli for salads, soups and sandwiches-we have Grilled Panini Meals that are grilled to order in just minutes! And our Ready To Go entrees and sides are so easy, just heat & serve. Just around the corner, in our Meat Department, we've been creating seasonal Oven/Grill Ready To Cook Entrees to take the work out of dinner.
Next time you're in, take a look and see all the new flavors we've cooked up to help you save time.
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BUSCH'S KITCHEN COOKBOOK
Second Edition
Including a brand new chapter of Cooking Class favorites!
Back by popular demand...if you missed the first edition, now's your chance! Whether you're planning a special occasion or making dinner for the family, you'll find over 220 great recipes that are easy to follow and guaranteed to please.
Your guide to great recipes!
Only $14.99 ea.
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Your Talented Cooking Class Teaching Team:
Peggy de Parry
As Director of Busch's Kitchens, Peggy is in charge of product development, guest education, and our daily in-store demonstrations of quick and delicious meal solutions. She also authored our Busch's Kitchen Cookbook, your guide to great recipes!
Prior to joining Busch's, Peggy was owner of The Back Alley Gourmet in Ann Arbor. Her recipes have been featured at the James Beard House in New York City and have been published in the Ann Arbor News, Detroit Free Press, Chef Magazine and the Washington Post. You may recognize her from when she regularly taught cooking classes at area kitchen stores and at the MFit Culinary School as well.
Rebecca Wauldron
Rebecca has been cooking with Busch's for almost eight years. She received her B.A. from the University of Michigan and taught high school history before deciding to become a chef. She subsequently received her culinary degree from Schoolcraft College in Livonia, Michigan and became our Corporate Chef in 2006. For the past four years, Rebecca has combined her passion for food and her love of teaching by leading weekly cooking classes for us. She also teaches healthy cooking classes as a guest chef with the University of Michigan's MFit Culinary School and St. Joseph Mercy Health Care System.
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