Cooking Classes

Finding your Inner Fermentista

This is not your grandmother's sauerkraut. There are plenty of other vegetables available this time of year and here’s a whole new way to preserve what they have to offer! Taste and create a flavor arsenal of fermented goodies—concentrated herb pastes, relishes and vegetable combinations that don't necessarily include cabbage. Everyone will take home a creation to ferment and enjoy. Hands on class.

Moroccan Summer Party All New Recipes!

Hot summer days, late night dining, exotically flavored drinks are all a part of the Moroccan lifestyle. Tiazza will once again dazzle you with her culinary magic and entertaining stories of another time and place. Sit back relax, and enjoy Harissa Deviled Eggs and Walnut-Goat Cheese Stuffed Dates paired with a Rose Watermelon Martini. The main course is Kefta, a savory dish of Meatballs in an Eggplant Sauce served over Saffron Couscous which is paired with an Orange Blossom Sangria. For dessert: Saffron Ice Cream with Pistachios paired with a Moroccan Tea Mojito.

Brunch Part Duex

This event has been cancelled

Brunch is the meal that means you don’t have to get up early. It is congenial, relaxing and always a visual feast. Gain some tips to keep it easy for the cook as well as the guests. On the menu: Smoked Salmon Canapés with Herbed Cream Cheese, Shaved Red Onion, Capers and Dill; Herbed Ricotta Filled Crepes with Banana Maple Syrup and Chopped Hazelnuts; Portuguese Baked Eggs. Hands on and optional wine.

This event has been cancelled

Summer Grillin’

This event has been cancelled

Join us for a backyard BBQ in our Co-op Garden! Grills aren’t just for meat. We’ll put some Romaine Hearts and corn ears on the grill for the beginnings of a stunning mid summer meal. Recipes include: Grilled Romaine Hearts with Crispy Bacon, Croutons, Parmesan and an Olive Tapenade Dressing; Grilled Beef and Veggie Kabobs with Summer Pesto; and Grilled Corn and Tomato Herb Salad. Hands on and optional wine.

This event has been cancelled

Mexican Kitchen

Change up your Mexican repertoire with inspiration from Chef Braden. A Green Chili and Tomatillo Sopa recipe with Braised Pork and Roasted Corn is the perfect venue for demonstrating how to prepare chilies and tomatillos for cooking. The Sopa is topped with Crema and Cotija Cheese. Make tender, moist Carne Asada for Tacos and then pair it with Cabbage Chipotle Slaw, Guacamole , Spanish Rice and Refried Beans. Hands on and optional wine.

Flavors of Provence

Like the Italians, inhabitants of Provence love to blend intense flavors and simple ingredients. Their dry warm summers are perfect for growing the sun ripened vegetables that are a basic part of Provence cuisine along with seafood, fresh herbs and robust extra virgin olive oil. Enjoy these traditional flavors beginning with Crostini topped with Olive-Fig Spread and Goat Cheese. The main course is a traditional Salad Nicoise, literally meaning “Nice-style salad”.

The Whole Bird: How to Prepare and Utilize An Entire Chicken

Take the challenge from a Chef! Each class participant will have a whole chicken to cut into useful parts under the guidance of Chef Braden. Learn the ultimate economy of buying a whole chicken and making a variety of meals plus stock from the parts. Besides stock you will make Legs Braised with a Saffron Marinara and Olive Sauce to be served with pasta and Kosher Breasts. Enjoy a lovely meal and take home the leftovers! Class size is limited to 10 participants.

Sweet Summer. Gluten Free!


If the thought of creating a dessert for company sends chills up your spine, Karen would love to help you allay those fears. In this gluten free class you will learn how to create: a delicious Almond Pound Cake with Italian Butter Cream; Chocolate Raspberry Tortoni (a delightful frozen layered concoction with chocolate cake) and a Fresh Berry Trifle. Karen will also share simple tricks and tips that will have you creating stunning desserts that taste as good as they look.

Spanish Tapas Party at Home

Learn three easy make ahead Tapas to share with guests. Start with Mushroom Duxelles Spread with Parmesan, Cream Cheese and Spinach on Crostini. Then prepare the traditional Tortilla Espanola; Eggs, Potatoes, Manchego, and Smoked Paprika served with a Sherry Vinaigrette dressed spring salad. Wine Braised Mussels and Clams with Olive Tapenade, Lemon Aioli and Bread complete the menu.