Upcoming Classes & Events

Sunday, September 21
11:00am to 11:45am
Eat by Northeast Food Festival

“Lacto-fermentation”...big word, harder to say than it is to do!  Join pickling expert Jason Frishman of Folk Foods as he walks through the simple process of lacto-fermentation, ie. pickling! This session is a great addendum to 'Eating Local On A Budget' as you'll learn how to save those week old veggies from the compost bucket! One of many free “Go Local” sessions at EAT x NE, a Vermont food festival in Oakledge Park featuring free live music, the Brewhaha Beer & Cider Tasting, and the Great Harvest Supper.

EAT x NE
Sunday, September 21
12:00pm to 12:45pm
Eat by Northeast Food Festival

Watch a delicious Italian meal come together with chef Antonino DiRuocco from Capri, Italy. Gnocchi are small Italian dumplings that grace the menus of many Italian restaurants but take a little skill to learn to make. Antonino will share his technique for perfect and pillowy potato gnocchi, along with real Italian marinara sauce. A chef at Villa Tragara Ristorante (now Michael’s on the Hill), he has won numerous awards, and has been featured in local newspapers for his rustic and traditional Italian fare. One of many free “Go Local” sessions at EAT x NE, a Vermont food festival in Oakledge Park featuring free live music, the Brewhaha Beer & Cider Tasting, and the Great Harvest Supper.

EAT x NE
Sunday, September 21
4:00pm to 4:45pm
Eat by Northeast Food Festival

Sourdough starter is a versatile (and forgiving) living organism that you can put to work in your favorite bread recipe. You can even use it for pastries! We will see the different stages of a starter, learn when it's ripe and ready, and taste freshly baked slices of several varieties of sourdough breads. There will be plenty of time for discussion and questions, and every participant will go home with a starter culture to start his or her very own sourdough for home baking. Heike Meyer is the owner of Bee Sting Bakery in Fairfax, a small artisan bakery specializing in whole grain naturally leavened breads and pastries. One of many free “Go Local” sessions at EAT x NE, a Vermont food festival in Oakledge Park featuring free live music, the Brewhaha Beer & Cider Tasting, and the Great Harvest Supper.

EAT x NE
Wednesday, September 24
5:30pm to 6:30pm
City Market

Learn to use infused oils to make salves, lotions and massage oils. We will use calendula infused oil and lavender infused oil made in last month’s class. Participation in the previous class is not required. Everyone will leave with recipes and samples. City Market’s Outreach and Education Coordinator, Cristi Nunziata, will lead this class.

Herbal Education
Sunday, September 28
6:00pm to 8:00pm
McClure Multi-Generational Center

Learn to make handmade ravioli with chef Antonino DiRuocco in this Italian cooking class inspired by the flavors of the season. Learn how to mix the dough, knead, and roll out the ravioli, filling them with a savory wild mushroom filling. We will serve these savory ravioli with a classic sage brown butter sauce. Antonino DiRuocco from Capri, Italy was formerly a chef at Villa Tragara Ristorante (now Michael’s on the Hill) and has won numerous awards for his rustic and traditional Italian fare.

Food Education
Monday, September 29
6:00pm to 8:00pm
McClure Multi-Generational Center

For those avoiding gluten, it can be hard to find substitute desserts that have the texture and flavor of their traditional counterparts. This class will teach the secrets to baking without gluten. We will start by learning how to select, measure and store key ingredients for gluten-free baking, including common starches, binders and fats used in the absence of gluten. You will then learn to create a gluten-free flour blend that accurately replicates the functions that gluten flour performs in the baking process. We will use this blend to make and sample such baked goods as blueberry muffins with a light crumb, irresistible chocolate chip cookies, and a richly nutty but light Italian almond cake. Students will take home a grocery list of key ingredients for gluten-free baking, their own gluten-free flour blend, and recipes. Anna Mays is an anthropologist who enjoys researching and teaching about world culinary traditions, agricultural practices, and the intersection between food, diet, culture and well-being.

Food Education
Sunday, October 5
9:00am to 12:00pm
Burlington's Intervale

Join the Sustainability Academy and City Market for our 3rd annual 1K/5K down in the Intervale! Romp through farm fields and dirt roads in this family-friendly event to support place-based learning at the Sustainability Academy. After the run, be sure to head to Memorial Auditorium for the Co-op's annual Harvest Celebration!

Pre-registration Deadline: Monday, September 29

City Market Event