Cooking Classes

Grillin’ and Chillin”

Anticipate long evenings out on the deck, add some variety to your picnic and grilling fare! See how an adaptable spice rub can enhance meat or fowl or how an all-purpose molasses-maple barbecue sauce can perfectly finish fish, tofu or tempeh. And to accompany it all? How about Cole Slaw with a tangy twist and some fruit on the grill, not to mention extra recipes for make-ahead Baked Beans and a delectable Pulled Turkey.

Read Your Face: Take the Guess Work Out of Eating Well Encore Class!

Co-op owners $10 general public $12

When you eat what your body can assimilate, your facial features beam out that you’re thriving! This lively class features a Power Point presentation with before and after photos of clients who changed their diet and reclaimed their health. Time permitting; there will be in-class facial diagnosis. Please bring a hand mirror to class.

Italian Fresh!

Here are the makings of a great Italian meal! Start with the traditional salad, Caprese with Tomatoes, Mozzarella and a Balsamic Reduction. The pasta course is topped with Three Meat Meatballs-Lamb, Pork and Beef plus a Marinara Sauce. If you like Gnocchi, the Italian Potato Dumplings, don’t miss this chance to learn how to make and shape them from a chef. They will be finished with a Brown Butter and Sage Sauce, Prosciutto and Shaved Parmesan. 

Brunch Three Ways

Sip a Mimosa and see how easy it can be to create a beautiful brunch spread. Start with Quiche Lorraine with Bacon and Gruyere Cheese accompanied by a spring salad with Red Vinaigrette. Next on the menu is Monte Cristo Sourdough French Toast with Prosciutto, Swiss Cheese and a Cranberry Mustard Topping. Finally tackle Eggs Benedict with a different twist, Homemade Sage Breakfast Sausage, Arugula, Poached Eggs and Hollandaise Sauce. Chef Braden will show you the secret to perfect sauce every time!

Lillie Belle Farms Chocolate Encore Class!


Jeff is back for another fun evening of chocolate tasting and confection making.  While you taste samples of chocolate from Peru, Madagascar and Venezuela Jeff will guide you through the terroir of each chocolate.  The second part of the class will be an in depth, hands on truffle making demonstration.  Each participant will be able to take home chocolates made in class

Food for Life, How to Kickstart a Plant Based Diet PART 5


This class is a 5 part series on Thursday evenings March 20, April 3, 10, 17 and 24. Class time is 6:30-9pm

Cooking demonstrations and dinner plus handouts are included with every class.

Class 1:  Benefits of a Plant Based Diet:  How to plan a healthful menu, vegan substitutions and trying new foods.

Class 2:  Complete Nutrition:  Reading food labels and learning healthy cooking methods.