Growing up, my mother Barbara had two showstoppers in her holiday repertoire: Cherries Jubilee and Bananas Flambé. She didn’t make them often…just on those special nights when the good china came out and she wanted guests to be dazzled. It worked: the flash of flame felt like magic, a brief, bright light of homemade joy.
That same sense of hands-on creativity and shared spectacle fills the second-floor kitchen above Holiday Market in Royal Oak. Mirepoix Cooking School has been a gathering place for 17 years, featuring classes that blend technique with lighthearted encouragement.
Co-owner Leanne Stadler, who operates Mirepoix alongside parents Gina and Craig Mangold and uncle Tom Violante Jr., carries on the legacy of her grandfather Tom Violante, founder of Holiday Market. “He always said, ‘People go where they’re appreciated,’” she shares. “That’s how we run Mirepoix: excellent food, talented chefs, good wine, good people. It’s our ‘recipe’ for success.”
When Leanne took Mirepoix over eight years ago, it was “in need of some TLC,” she tells me. Outside of major cosmetic renovations, Leanne focused on what she calls “the secret sauce:” chefs who are as gifted at teaching as they are at cooking. Today, the school hums with team-building events, birthday celebrations, date nights, and corporate holiday dinners that fill nearly every slot through December.
Bananas Foster is the newest addition to the Mirepoix repertoire: “Everyone wants to light something on fire,” Leanne laughs. ‘It’s simple, delicious, and visual—the perfect finale for a hands-on class or a holiday party.’”
Leading the evening is Chef Jenna Michlin, who shares the dish’s history: Bananas Foster was created in 1951 at Brennan’s Restaurant in New Orleans to showcase bananas, then one of the city’s major imports. It’s been sweetly lighting up celebrations ever since.
Jenna traded a corporate career for the culinary classroom. “I love teaching,” she says. “I’m happy to go to work every day and watch people learn and grow.” She’s taught cooking elsewhere, but prefers the vibe here: “There’s a lot of autonomy for each participant. Autonomy breeds confidence.”
Among tonight’s guests is Mark Caddy, who attended Mirepoix’s very first class 17 years ago; he’s been back more than a hundred times. “I brine my holiday turkey overnight and put butter under the skin,” he shares. “I use a lot of their ideas.” L.C. Craig brought wife, Candace, a few years ago for their anniversary; tonight they’re back with her sisters and cousins for her birthday. “I love to cook—I cook all the time,” he tells me. “But you can always learn something.”
Regular guest Kari Lawry comes twice every holiday season: once for her family’s “holiday cook-off,” and again for her company’s team-building party. “My family and friends start talking smack about it in June,” she laughs. “It’s grandmas teaching grandkids, friends laughing, everyone sharing time together. My husband always toasts to the gift of time, and that’s what Mirepoix gives us.” Kari says she always leaves feeling “more confident in my culinary skills, and a whole lot more connected to the people around me.”
That sense of connection is exactly what Leanne wanted to preserve when she inherited her grandfather’s dream. “When people leave here, I want them to feel proud of themselves,” she says. “They fill their hearts when they come.”
Fire up this special Mirepoix holiday dessert, and hearts won’t be the only things glowing.
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Mirepoix Cooking School’s Bananas Foster
Serves 6
Ingredients
- 3 Tbsp unsalted butter
- 6 Tbsp brown sugar
- ½ tsp cinnamon
- 3 ripe bananas, sliced lengthwise
- 6 Tbsp dark rum or bourbon
- 3 Tbsp pecans or walnuts, chopped
Directions
- Melt butter in a large nonstick skillet over medium heat.
- Stir in brown sugar and cinnamon until the sugar dissolves.
- Add bananas and cook 1–2 minutes per side, until heated through.
- Pour in rum or bourbon; carefully ignite and baste the bananas until the flame subsides.
- Transfer half a banana to each bowl, top with ice cream, and finish with chopped nuts.
Chef Jenna’s Holiday Twists
- Add a pinch of nutmeg, cardamom, or pumpkin spice for a festive flair.
- Swap rum for brandy for subtler sweetness.
- Toss in candied nuts or a splash of orange juice or apple cider for warmth and brightness.
Mirepoix Cooking School is located above Hollywood Market, at 1203 S. Main Street in Royal Oak. For events and more, visit mirepoixcookingschool.com or call (248) 541-1415.
"In one place they can learn French, Italian, Asian, Mediterranean, German, and Greek cuisines. [My grandfather] always said, ‘People go where they’re appreciated. That’s how we run Mirepoix: excellent food, talented chefs, good wine, good people. It’s our ‘recipe’ for success.”