Cooking Classes

Soup Kitchen Wisdom

A good soup is perhaps the ultimate winter comfort food. Victoria knows that soups can also be a vehicle for immune support and healing. She’ll demonstrate three delicious recipes: Winter Root Soup finished with Creme Fraiche, Hearty Sesame Vegetable Soup garnished with Avocado and Slivered Scallion, and Coconut Curry with Chicken and Butternut Squash.


India's Riches Revealed

Ignite the alchemy of Northern Indian flavor and spice in a quintessential trio: Baingan Bhartha (Spicy Roasted Eggplant), Chicken Kurma (Creamy Coconut-Cashew Sauce), and Palak Paneer (Spinach Masala with Fresh Cheese), accompanied by fresh baked Naan Flatbread and Classic Raita (Yogurt and Cucumber Dip).


Preserving the Summer Bounty

Elizabeth Tobey of Squawking Hawk Acres and Rogue Valley Farm to School will be sharing her love and passion for preserving the summer bounty. From pickles to chutney, and pie filling to relish, Elizabeth will discuss how to store the fruits and vegetables of summer for the long days of winter. Topics will include freezing, drying, and fermenting, as well as dry storage and root cellars.


Kombucha Homebrew

See how easy it is to make kombucha at home with just a few simple ingredients! Sample a variety of tasty herbal and fruit brews and learn how to make each one. Leave class with your own kombucha scoby, detailed instructions and recipes for brewing, plus a bottle of Blueberry Kombucha made in class!


Authentic Mexican Cuisine: Part 2

Traditional Mexican food is made from clean, whole ingredients, resulting in delicious, nutrient-dense meals. Our menu includes: Homemade Corn Tortillas, Chicken or Vegetable Enchiladas, Chile Rellenos, Mexican Rice and 'Bizcohitos' (Anise Cookies).  All recipes for this class are gluten-free and will be prepared traditionally, for easy assimilation and optimal nutrient absorption.


Cook Today, Eat All Week!

Do you want to eat local and make delicious food, but don't want to spend hours in the kitchen every night? This class demonstrates how to spend one afternoon in the kitchen to cook and prepare vegetables, sauces and stocks that will be the base of 4-5 meals for your week ahead.