Bringing Community Together, One Recipe at a Time
We could not have a Food & Drink issue without a recipe from Ashlea Chance, owner of Mavens & Makers! Ashlea was featured in our very first issue, where she shared her story—and some of her wonderful recipes. I still make them four years later!
Ashlea, thank you for once again sharing one of your recipes with us. Be sure to visit Mavens & Makers at 302 Second Avenue SE in downtown Cullman or online at mavensandmakers.com.
Stepping into Mavens & Makers, you are immediately greeted by an array of freshly ground spices, rows of gleaming cookware and shelves stocked with carefully curated, small-batch artisanal ingredients. Whether you are searching for the perfect chef’s knife, handcrafted ceramics or specialty pantry staples to elevate your home cooking, the shop was created to be a warm sanctuary for everyone who loves food.
However, the true heart of Mavens & Makers lies just beyond the retail floor in its open-concept teaching kitchen.
The shop’s hands-on cooking classes are designed to transform curious home cooks into confident kitchen creators. Led by passionate instructors, each class offers an approachable, interactive look at culinary techniques—from mastering essential knife skills and balancing bold flavors to hand-rolling fresh pasta from scratch. Designed for all skill levels, the sessions are kept intimate so every participant receives personalized guidance, hands-on practice and plenty of opportunities to ask questions.
Beyond learning new recipes, these evenings are built around community. Every class concludes the same way: gathering together to enjoy the meal you have just prepared. It is an opportunity to relax, connect with fellow food lovers and enjoy the fruits of your labor. For those who prefer to sit back and learn, Mavens & Makers also offers demonstration classes that allow guests to watch, learn and then experience a culinary delight.
Whether you are looking to polish your culinary skills, plan a memorable date night or host a private gathering with friends, the Mavens & Makers kitchen is open. Stop by the shop to browse the upcoming schedule or reserve your spot online.
Harvest Kale Salad with Bourbon Maple Balsamic Vinaigrette
Salad
- 16 ounces chopped kale
- 8 ounces Brussels sprouts, halved and roasted
- 8 ounces butternut squash, cubed and roasted
- 6 ounces crumbled goat cheese or feta
- 4 ounces dried cranberries
- 4 ounces pepitas
Bourbon Maple Balsamic Vinaigrette
- ½ cup olive oil
- 3 tablespoons maple bourbon balsamic
- 1 teaspoon Dijon mustard
- 1 tablespoon honey, optional
- 1 clove garlic, minced
- Salt and pepper to taste
Combine the vinaigrette ingredients in a Mason jar and shake well, or whisk together until fully incorporated. Pour the desired amount over the salad ingredients, toss and serve.