Upcoming Classes & Events
Join us for a seafood spectacular! Chef Jason will demo how he makes his Maryland-style crab cakes, remoulade sauce, and hand-cut fries!
This class will be held on the Microsoft Teams platform, and joining instructions will be sent to participants in advance.
*this class has been sold out!*
Learn how to build the simplest oven in a day! Earthen/cob ovens are cheap to build, fun to bake in, and provide an opportunity to throw an eco-friendly, outdoor pizza party, bake bread, or make family meals. Baker and cob oven enthusiast Angie Hofmann will teach you how to make your own cob oven using nothing more than sand, clay, straw and water. The hands-on, get-dirty workshop is suitable for everyone, from bakers to do-it-your-selfers. Please wear close-toed shoes and dress for an outdoor workshop. Sourdough flatbreads from the bakehouse's wood-fired oven will be provided for snacking during the workshop.
Join us for a virtual evening of Ethiopian & Eritrean cooking! 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. Mulu will demonstrate two of her vegetarian dishes—Dinsh Wat, a spicy potato stew, and Gomen, a dish of kale or collard greens.
This class is designed as a demo and not as a cook-along. This livestreamed class will be held on the Microsoft Teams platform, and a recipe, link, and joining instructions will be sent to participants in advance.
Join other physically distanced volunteers at the Intervale Center’s People’s Farm to help and steward a farm growing food for people experiencing food insecurity. Bring water, gloves, and dress for the weather in long pants, closed toed shoes and a hat!
Spaces are limited and advanced registration is required. Go to https://www.intervale.org/get-involved#volunteer to learn more about our safety protocols and find the required waivers. City Market Member Workers can earn hours for volunteering their time. Parking is available in the lot across from the farmhouse. Please gather at the farmhouse to walk to the farm together.
Food for Talk is a book group for anyone interested in cooking. If reading about food, experimenting with new recipes, and learning from other cooks sounds fun, sign up and join us! Chef Richard Witting has selected some delectable cookbooks for us. Cookbooks are available at the Library with your FFL library card. If you aren't a member of FFL, you can sign up here. October’s featured cookbook is Oaxaca by Bricia Lopez. Join us for a book discussion and demo! Preregistration through the Fletcher Free Library is required. Click here to learn more!
Learn how to grow an indoor salad garden with Peter Burke! This workshop will focus on growing a steady supply of a variety of fresh greens with only a cupboard and a windowsill. Ready to harvest in just 7 to 10 days, grow greens that are good for both fresh salads and to cook in a stir fry! Whether it is winter or you’re living in an apartment, there is no reason not to have a garden. Peter Burke will show you how to grow the bulk of your salad greens indoors, about 12-14 ounces a day! An equipment list will be sent out in advance if you wish to follow along with the demo, but you are more than welcome to simply “watch and learn”. Great for you locavores out there, there is nothing more local than your own windowsill.
This livestream event will be held on the Microsoft Teams platform, and instructions for accessing the platform and a link to the event will be sent out to participants in advance.
Join us for the continuation of a series brought to you by OGE and City Market: Backcountry Cooking Classes! Tired of living off trail mix and dehydrated meals when you’re camping/hiking/climbing/etc.? Then come on down to one of these seasonal classes! Our resident backcountry chef extraordinaire, Megan, will guide you through how to make nutritious and delicious meals you never thought possible on a camp stove, or even without a stove altogether! Get ready for a mouth-watering good time. For this class, we will learn how to make “backcountry chili”, a backpacking staple, as well as have a chance to learn how to set up camping stoves! We will be cooking outside, so please wear appropriate layers for the weather, close-toed shoes, and bring a water bottle.
The Mosaic of Flavor cooking series is a collaboration between City Market and USCRI Vermont (US Committee for Refugees and Immigrants Vermont, formerly the Vermont Refugee Resettlement Program). We will start back our Mosaic series this fall by learning to make two traditional dishes from Iraq in our October class. Our instructor Sundus Altameemi will teach us how to make roz mah green bakllah w djaj, a green bean and rice dish flavored with spices and chicken, and fattoush salad, made by combining vegetables and fresh herbs with toasted bread and a dressing. Sundus is excited to share her recipes and her love of Iraqi food with us!
This livestream event will be held on the Microsoft Teams platform, and instructions for accessing the platform and a link to the event will be sent out to participants in advance. Tickets are donation-based, with all ticket fees going to USCRI to aid in their mission.
Join us for a guided wine and cheese pairing at Shelburne Vineyard. We’ll tour the vineyard and winery and hear from staff about the emerging Vermont wine industry, then taste a variety of local cheeses paired with wines from the Vineyard. This class is ideal for wine lovers interested in learning more about wine tasting, growing grapes and making wine in Vermont, or novices interested in learning more about one of our local vendors!
*Please note, this class is 21+*
Join Chef Jason Gelrud as he demos his famous fried chicken sandwiches! This recipe is a popular request, so you won’t want to miss it! He’ll serve them with a spicy slaw and a simple corn salad for a complete meal that’s fast, easy, and delicious, perfect for a busy fall school night.
This class will be held on the Microsoft Teams platform, and instructions for accessing the class will be sent to participants in advance.
Fall is a wonderful time to explore the world of apple desserts! Learn the secrets for baking the iconic French dessert, the Tarte Tatin. Named after the Tatin sisters who invented the tarte and served it as a signature dish in their hotel south of Paris, the Tarte Tatin is a deluxe dessert of caramelized apples and crisp buttery crust inverted and served as an upside-down tarte. In this class, we will learn the techniques for making the classic Tarte Tatin recipe, including making a foolproof pâte brisée shortcrust pastry dough, selecting the best apples for flavor and texture in baking, and perfecting the caramel sauce. We will also learn a modern variation on the recipe that uses puff pastry dough that will allow you to whip up a Tarte Tatin in no time! We will learn about the history of this classic French dessert, tricks for making it easily in a home kitchen, variations for adapting the pastry to dietary restrictions, and suggestions for what to serve with the tarte.
Instructor Anna Mays is an anthropologist who enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School and has lived in France.
Class will be held on the Microsoft Teams platform, and joining instructions will be sent to participants in advance.
It’s the inaugural Vermont Chicory Week! Join local cookbook author and food writer Melissa Pasanen to learn how to cook with these beautiful bitter greens. She’ll demo and discuss a variety of dishes incorporating radicchio, escarole, and more, from main courses to side salads. This class will be held on the Microsoft Teams platform, and instructions for joining the livestream will be sent to participants in advance.
Melissa has worked as a food and agriculture journalist and cookbook author for close to 20 years. She is currently a staff writer for the food and drink section of Vermont’s alt-weekly, Seven Days. She has authored or co-authored three cookbooks, including the New York Times notable cookbook, Cooking with Shelburne Farms: Food and Stories from Vermont, and her newest book, The Little Local Vermont Cookbook: Recipes for Classic Dishes. Her work has been published in The New York Times, USA Today, Saveur, EatingWell, and on Foodnetwork.com, among many others.
Nestled in the hills of Fairfax, Vermont, Brotbakery was opened in 2012 by bakeress Heike Meyer. Growing up in Germany, Heike was heavily influenced by the rustic, hearty country loaves you still find in many European bakeries, with inspiration from the rich food traditions and bread skills in the Americas. Over the summer, you can find hand-shaped breads freshly baked in the wood-fired oven at the Brotbakery along with other ancient grain breads and even some unusual pastries and cakes. Join us for a virtual lecture-style class where we’ll learn about the process of making natural sourdough breads from Heike & get an introduction to maintaining a starter and baking with sourdough. This class will be held on Zoom, and joining instructions will be sent to participants in advance.
In this workshop we will discuss the basics of lactofermentation, the science behind how it works, the health benefits, and how you can do it yourself. This class is designed as part lecture, part hands-on demonstration. The first part of the session will be discussion based, followed by getting our hands dirty making mixed vegetable ferments. No experience is necessary, but everyone should come to class with a curious mind and expect to create a jar of a ferment and leave with fermentation fervor! This class will be led by Christa Gowen, a fermentation enthusiast who has been turning stray vegetables into delicious ferments for over a decade. Her favorite is radicchio with fennel seed and lemon zest. She lives in Essex with her husband and son. This class will be held in person at the South End City Market location, and face coverings will be required indoors.
Hurray! Autumn is here and that means celebrating the season with Fall baking. While a traditional apple pie is grand, why not spice up one's baking with an extra spicy pumpkin pie with candied ginger root and dark rum or go for a walnut pie with maple syrup, coffee, and semi-sweet chocolate chips. Your Fall will definitely taste sweeter!
Gary Stuard, "The Pie Guy!", was born and raised in Texas. He and his husband of 16 years moved to Vermont in late 2019 in order to make their home in the Green Mountain State. His mother and her mother, Grandma Creagh, made the most incredible home baked pies, which made a deep and lasting impression on Gary, as their pies were beautiful and delicious expressions of their love for family and friends. It is their approach to pie baking that inspires Gary in his pie/tart baking, as well as his desire to share their skills and love of great food with others.