Upcoming Classes & Events

Tuesday, March 19
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

This class has been sold out!

Together we will prepare an Indian rice pilaf, a nutritious lentil soup and a quick vegetable dish. Participants will learn that cooking with spices in Indian cuisine can be quite simple with delicious and healthy results. During the class, we will go over benefits of spices and how they aid in our digestion. We will also learn how recipes don't have to be time consuming to offer health benefits. Our instructor, Akshata Nayak MSACN, MS is a Clinical Nutritionist who practices at Alternative Roots Wellness Center in Essex Junction.

Food Education
Wednesday, March 20
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

This class has been sold out!

Join us for an evening of Eritrean cooking! Together, we will be making three dishes popular in Eritrea and Ethiopia. Doro Wat is a marinated chicken stew with onion, garlic, ginger, tomato, and the East African spice berbere. We will also make a vegetarian dish, gomen, a kale and tomato dish also made with onion, tomato, garlic and fresh ginger. Lastly, will make Yemisir Wat (spicy lentils), a popular dish in Eritrea and Ethiopia made up of lentils, cooked with tomatoes, ginger and garlic. We will have injera, a fermented flatbread made from teff and barley flours. This class will be taught by Mulu Tewelde, who came to Vermont from Eritrea in 2006 and enjoys sharing her knowledge and love of Eritrean and Ethiopian cooking. Together with her friend Alganesh Michael, Mulu cooks for Ethiopian Night at ArtsRiot once a month and caters for private events.

Food Education
Sunday, March 24
12:00pm to 2:00pm
Community Teaching Kitchen, South End Store

This class has been sold out!

Join us for our cooking series focused on making cooking from scratch as easy as possible! Former Outreach and Education Coordinator, Meredith Knowles, will lead this hands-on class about making healthy, simple, minimal-fuss dishes. We will learn how proteins from different plant sources combine to make complete protein that our bodies need. This class is perfect for omnivores and anyone interested in adding more plant-based protein to their repertoire as well as vegans who want some new recipe inspiration. Along the way, you’ll learn easy kitchen tricks and tips to help make cooking at home easy and fun. 

Food Education
Tuesday, March 26
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

This class has been sold out!

Pierogis are the pride of the Polish people. Cities and towns host festivals devoted to them. No holiday feast would be complete without them. Want to know the secret to making the perfect pierogi? Come join the chef and owner of Luiza’s Homemade with Love, Luiza Bloomberg, who will guide participants through making both the classic cheese and potato pierogi and one other vegetable variety.   

Food Education
Wednesday, March 27
5:30pm to 7:00pm
Highball Social

This class has been sold out!

Join Stonecutter Spirits and the team from Highball Social as we taste our way through an introductory Amaro sampling, highlighting some of the Amari currently featured at Highball Social! Amaro (Italian for “bitter”) is an Italian class of liqueurs typically consumed as an after-dinner digestif. The Amaro category has also recently surged in popularity in the US, both as a neat sipping experience on its own as well as a dynamic ingredient in cocktails. 

This class will cover a brief history of Amaro with a guided taste through an introductory flight of various Amari along with a food pairing component. The selected Amari will range from bitter to sweet in order to show participants the great range of flavor profiles offered by the Amaro category.

Then, afterwards, anyone who wants to continue the fun can order a full Amaro pour or their favorite cocktail at Highball Social!

Food Education
Thursday, March 28
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

Experience the wonder of transforming cow’s milk into cultured, nourishing, and delicious yogurt.  Throughout history and around the world, humans have worked with natural processes to transform dairy into tangy, tasty treasures that have not only brilliantly preserved the milk, but also nourished their bodies with beneficial organisms.  In this hands-on workshop, participants will learn easy and inexpensive ways to do what humans have done for generations. We will make and sample homemade yogurt with simple ingredients. Emphasis will be placed on doing these things with every day, easy-to-use equipment and ingredients.  We will also discuss the health benefits of eating living foods.

Food Education
Monday, April 1
10:00am to 11:00am
City Market, Downtown Store

With this interactive and hands-on tour, participants will learn how to shop for affordable, fresh, long-lasting, and nutritious foods at City Market. We will begin by exploring the Produce and Bulk departments, learning a simple method for finding the best value on fruits, vegetables, grains, and beans by paying attention to the price per pound. Then we will enter the Grocery aisles and Perishables coolers, to learn to become savvy label readers as we shop for nourishing, long-lasting foods that contain 5 ingredients or fewer. No matter what kind of diet you follow, these pennywise tools will help you stock your kitchen with a variety of healthy, local, and even organic foods and develop a better understanding of Co-op sales.

If the date and time above doesn’t work for your schedule, or if you would feel more comfortable with a one-on-one individualized tour, please contact our Outreach and Education Coordinator, Elena Palermo at epalermo@citymarket.coop  or 802-861-9757.

Pennywise Pantry
Tuesday, April 2
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

This class has been sold out!

Join us for an evening of Eritrean cooking! In this class we will learn how to make Injera, a type of sourdough flat bread made with teff, corn, barley and self-rising flour. It originates from East Africa and is typically cooked over a large griddle, similar to a French crepe. It has a unique, spongy texture and is meant to scoop up the delicious sauces and stews of your meal. We will also make Yemisir Wat (spicy lentils), a popular dish in Eritrea and Ethiopia made up of lentils, cooked with tomatoes, ginger and garlic and Gomen, a slow-cooked kale dish seasoned with tomato, garlic and jalapeno. Mulu Tewelde came to Vermont from Eritrea in 2006 and enjoys sharing her knowledge and love of Eritrean and Ethiopian cooking. Together with her friend Alganesh Michael, Mulu cooks for Ethiopian Night at ArtsRiot once a month and caters for private events.

Food Education
Wednesday, April 3
5:30pm to 7:00pm
City Market, Downtown Store

Start making kombucha at home! Kombucha is a fermentation of sweetened tea. In this class, we’ll learn how to make it and also discuss why fermented foods are so beneficial. Participants will take home a “scoby” (a starter culture) to get started. Note: this class will only go over the first or primary fermentation process. This class will be led by Suzanna Bliss, Licensed Acupuncturist, Nutritionist, Educator, and Director of Bliss Healing Acupuncture in Montpelier.

Food Education
Saturday, April 6
12:00pm to 2:00pm
Community Teaching Kitchen, South End Store

Nectar's Co-owner and private chef, Jason Gelrud, welcomes you to a class on Southern style chicken and biscuits—the ultimate comfort food! Learn how to make creamy, scratch-made chicken soup and light and airy buttermilk biscuits!  You will learn about stock, mirepoix, biscuit dough troubleshooting, as well as a few other culinary techniques!  At the end of the class, students will be able to sit and enjoy the fruits of their labor.

Food Education
Sunday, April 7
12:00pm to 2:00pm
Community Teaching Kitchen, South End Store

Join us for our cooking series all about making cooking from scratch as easy as possible! Our former Outreach and Education Coordinator, Meredith Knowles, will lead this hands-on class about making healthy, simple, minimal-fuss dishes all while creating as little waste as possible. We’ll focus on creatively using commonly discarded food parts and making sure you use up everything you buy! Along the way, you’ll learn easy kitchen tricks and tips to help make cooking at home easy and fun.

Food Education
Tuesday, April 9
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

Together we will prepare an Indian rice pilaf, a nutritious lentil soup and a quick vegetable dish. Participants will learn that cooking with spices in Indian cuisine can be quite simple with delicious and healthy results. During the class, we will go over benefits of spices and how they aid in our digestion. We will also learn how recipes don't have to be time consuming to offer health benefits. Akshata Nayak MSACN, MS is a Clinical Nutritionist who practices at Alternative Roots Wellness Center in Essex Junction.

Food Education
Wednesday, April 10
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

This class has been sold out!

This monthly series is a collaboration with the US Committee for Refugees and Immigrants (USCRI) Vermont. In April, we will be making two dishes from Bosnia-Herzegovina. Sarma is a traditional stuffed sour cabbage dish popular throughout the country. Cabbage leaves are stuffed with a seasoned mixture of rice and ground beef, laid on a bed of sauerkraut and simmered to completion. We will also learn to make Kuglice sa suhim vocem, a healthy no-bake cookie made with dried fruit, nuts and spices. Davorka Gosto came to Vermont from Bosnia-Herzegovina over 20 years ago. A professional caterer, Davorka will share all her secrets for making these two tasty dishes, including how she makes sauerkraut at home.  She feels blessed to be one of two daughters raised by a mother who trained and worked as a professional cook in Mostar. Davorka has written a cookbook, From Mama's Kitchen: Cuisine of Herzegovina and loves sharing her knowledge of cooking.

Tuesday, April 16
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

Join our Executive Chef, Michael Clauss for a hands-on demo in our Community Teaching Kitchen. We will cover dicing, slicing, and everything in between. Participants will then have a chance to test out their skills chopping veggies to make a hearty minestrone soup. This class is perfect for anyone looking to sharpen their kitchen skills…no pun intended.

Food Education
Monday, April 22
5:30pm to 7:00pm
Highball Social
Join Stonecutter Spirits and the team from Highball Social as we take a trip through our own cocktail adventure! Based upon Highball Social’s January “Choose Your Own Adventure” menu, class participants will learn how to create many cocktails using only a few simple ingredients and discover easy ways to customize their cocktails at home. The class will touch upon the basics of cocktail technique, recipe construction, and recipe execution. We will explore a number of classic cocktails that follow these foundational designs. You won’t just memorize individual recipes, you’ll learn how to balance one flavor against another so that you understand how to improvise with different ingredients in different situations. We’ll break cocktail elements into base spirit, sweetener, acid, and mixer. With only these fours elements you can unlock the secret to crafting a perfect cocktail every time!
 
Then, afterwards, anyone who wants to continue the fun can order their favorite cocktail at Highball Social!
 
Food Education
Wednesday, April 24
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

Pierogis are the pride of the Polish people. Cities and towns host festivals devoted to them. No holiday feast would be complete without them. Want to know the secret to making the perfect pierogi? Come join the chef and owner of Luiza’s Homemade with Love, Luiza Bloomberg, who will guide participants through making both the classic cheese and potato pierogi and one other vegetable variety.   

Food Education
Saturday, April 27
11:00am to 12:00pm
South End Community Room

Square Foot Gardening is an easy way to plan and plant your garden, using permanent beds to maximize production in small spaces. Peter Burke will join us to discuss all aspects of your garden from planning to planting, constructing raised beds, creating permanent paths, trellising, and methods to avoid a jungle of weeds in August! Peter Burke is a Certified Square Foot Garden Teacher and has been using and teaching the Square Foot Gardening method since 1981.

Food Education
Sunday, April 28
10:00am to 12:00pm
South End Community Room

Join City Market, Sangha Studio, and ThrivInspired Nutrition in a mindful morning practice of yoga followed by mindful eating. We’ll begin with an all-levels yoga class focused on stretching and accessible movement where we link our breath with poses and transitions. After our yoga practice, we’ll transition into an interactive and engaging discussion about mindful eating. You'll learn what mindful eating is, how it can support your health and well-being, and strategies for incorporating more mindfulness into your current eating routine. We'll wrap up our time together with a tasty, full-sensory, mindful eating exercise (and don't worry, it's not a raisin).

About the teachers:

Dana Notte, MS, RD, CD

Dana Notte is an experienced non-diet dietitian, nutrition educator, and mindful eating expert who is passionate about helping people cultivate a balanced, healthful, and joyful relationship with food. Dana is the owner of ThrivInspired Nutrition, a nutrition counseling practice that will begin accepting clients in summer 2019.

Taylor Downs

Taylor is a mindfulness practitioner and yoga teacher at Sangha Studio, Vermont’s only nonprofit, donation-based yoga studio. Taylor teaches from the foundation that everyone has the ability to practice, and her goal in all classes is to create space that allows for introspection, exploration, and empowerment.. She teaches classes weekly at Sangha Studio’s two locations in Downtown Burlington and the Old North End. Learn more about Sangha Studio at sanghastudio.org

 

City Market Event
Tuesday, April 30
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

Join us for a Filipino feast! In this class, we will learn how to make Siopao (sho-pow). Siopao literally means “hot bun” and is a Cantonese steamed or baked bun with a variety of fillings. Siopao is a popular street snack in the Philippines and is traditionally filled with chicken or shredded pork. In this class we will make a pork and a vegetarian variety. This class will be taught by Maria Garrido. Maria was born and raised in Florida in a Chamorro and Filipino household. After living in Louisiana and San Francisco, she moved to Vermont in 2005 to attend the New England Culinary Institute (NECI) and was most recently at the Burlington School Food Project. 

Food Education