Upcoming Classes & Events

month list

Educational Class Update from Your Co-op!

The health and safety of our community is our top priority at the Co-op. Due to heightened concern around COVID-19 and the guideline to halt all public gatherings as part of overall preventative measures, we've taken our class programming schedule 100% virtual for the remainder of 2020, and will reassess at a later date. We appreciate your cooperation at this time and want to assure you that we are taking every measure across our stores to ensure the safety of our customers, Members, and broader community. Thank you for your understanding.

Please contact City Market’s Assistant Outreach & Education Manager, Carrie Putscher with any questions and suggestions at cputscher@citymarket.coop or (802) 861-9757.

 

Click here to view all of our pre-recorded virtual classes!

 

Monday, November 30
5:30pm to 7:00pm
Virtual Class

Private chef Jason Gelrud would like to invite you to another class in his Southern Comfort series. This time, he’ll be demoing the classic breakfast (or anytime) dish: sausage gravy and buttermilk biscuits! We will watch and learn how to mix our own sausage, make light and airy buttermilk biscuits from scratch, then bring it all together with sausage gravy. You’ll learn about sausage making, biscuit dough troubleshooting, as well as a few other culinary tips and tricks!

This livestream class is designed as a demo with a Q&A, and not a cook-along. The livestream will be held on the Microsoft Teams platform, and information on joining the livestream will be sent to participants after registration. We suggest installing the Teams platform in advance and joining the live event a few minutes early to allow time for any troubleshooting.

Food Education
Tuesday, December 1
6:00pm to 7:30pm
Virtual Class

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 downloading the platform and a link to the event will be sent out to participants in advance.

Food Education
Thursday, December 3
5:30pm to 7:00pm
Virtual Class

Join herbalist Katherine Elmer of Railyard Apothecary and Spoonful Herbals to traverse the folk wisdom and modern scientific understanding of some common wild and cultivated forest fungi from the comfort of your home! Participants will be able to pick up a packet of mushroom chai blend and brewing instructions so we can sip our chai together during Katherine’s presentation on the processing and medicinal benefits of medicinal mushrooms such as shiitake, chaga, reishi and turkey tail. This class will be held on the Microsoft Teams platform, and instructions for downloading the platform and joining the livestream will be sent to participants in advance.

Food Education
Wednesday, December 9
5:30pm to 7:00pm
Virtual Class

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). In December, we will learn to make three delicious dishes from Afghanistan. Afghan cuisine is influenced by the cuisines of Persia (Iran), India and Mongolia and Afghanistan's long history of trade with these neighboring countries, as well as by Afghanistan's diverse climate and geography. Fresh herbs, chilies, saffron, pepper, dried fruits and spice blends are all staples of Afghan cuisine. We will learn to make Bamyan, a vegetarian okra curry prepared with onions, tomatoes, green chilies, cumin, and other spices. We will also learn to make aromatic saffron rice. The meal will conclude with a demonstration for making Dough, a refreshing non-alcoholic yogurt, cucumber, and parsley drink so popular throughout Afghanistan that it is fondly referred to as Afghan wine.

Our instructor, Amin Shah Sahil, came to Vermont in 2018 from his home country of Afghanistan. While he was on missions in remote regions as an interpreter for the US military, he loved to spend his free time cooking for his American and Afghan friends. Shah is fluent in Pashto, Urdu, Farsi, Punjabi and English. Since moving to Vermont, Shah has started a saffron import business selling pure Afghan saffron from his family's farm in Herat Province. Shah is excited to share his love of Afghan cuisine with us and answer any questions about saffron. The class will be held on the Microsoft Teams platform, and instructions for downloading the platform and joining the livestream will also be sent in advance.

Food Education
Thursday, December 10
6:00pm to 7:30pm
Virtual Class

This class has been sold out!

In this virtual 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 a hands-on demonstration; ingredient and equipment lists will be sent out in advance of class if you’d like to work along with the instructor from the comfort of your own home. If you’d like to just watch and learn “webinar-style”, feel free! 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. Class will be held on the Microsoft Teams platform, and instructions for downloading the platform and joining the livestream will be emailed to participants.

Food Education
Saturday, December 12
10:00am to 11:00am
Virtual programming

Do leafless winter trees all look the same to you? Curious about how to identify common tree species, but unsure where to start? Join naturalist Gene O. Desideraggio for an educational naturalist presentation with a focus on winter tree ID! This event will be held on the Microsoft Teams platform, and instructions on downloading the platform and the link to the event will be sent to participants in advance. 

City Market Event
Sunday, December 13
(All day)
Virtual Class

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. December’s featured cookbook is Forgotten Drinks of Colonial New England by Corin Hirsch. Join us for a book discussion! Preregistration through the Fletcher Free Library is required. 

Food Education
Sunday, December 13
11:00am to 12:30pm
Virtual Class

Join us for a relaxing acrylic painting lesson from the comfort of your own home! The event is hosted by a local artist Kadina Malicbegovic of Little Artsy Faces, who will introduce the guests to her favorite art techniques, then guide them step by step through the process of painting on canvas using acrylic paint. These painting sessions are beginner friendly, but all skill levels are welcome. The goal is to bring the community together, socialize, explore our hidden talents, and most importantly relax and have a good time! Participants will be able to pick up painting kits prior to class; more information on pickup times will be sent out to participants after signing up.

Food Education
Monday, December 14
5:30pm to 7:00pm
Virtual Class

This class has been sold out!

Crêpes are not only a festive, fun-to-make dessert, they can be a healthy main dish, too. A specialty of Brittany in northwestern France, the original galettes crêpes date back to the 13thcentury and were first made with buckwheat flour. Today buckwheat galettes and their myriad fillings are a popular (and gluten-free!) main course throughout France. In this cook-along class, we will learn the proper techniques for batter and filling preparation, pan execution and selection and use of crêpe making equipment. Together, we will prepare the buckwheat batter, make a kale, courgette and shallot filling, learn about regional Alpine cheeses, prepare an herbed vinaigrette dressing and those who are feeling brave can try their hand at making a galette complète—a galette filled with grated Comté, a slice of ham and topped with an egg. We will also learn about dried herb blends used in French cuisine. At the end of the class, you will have a plateful of warm galettes and a side of salad, served in the traditional Breton style. Questions will be encouraged throughout the cooking process and participants will have a chance to present their plated galettes for feedback.

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. 

This class is designed as a cook-along class. A list of ingredients, recommended equipment, and prep steps to complete before class will be sent to participants in advance, and participants will be able to cook along with the instructor if they wish (or just watch and learn!). The class will be held on the Microsoft Teams platform, and instructions for downloading the platform and joining the livestream will also be sent in advance.

Food Education
Wednesday, December 16
5:30pm to 7:00pm
Virtual Class

Chef Jason Gelrud is staying with the comfort food theme and taking us to Spain. He will be demonstrating Spanish-style Arroz Con Pollo (Chicken and Rice). This is a very popular dish in both Spanish and Latin American cuisines. In Spain, the rice is colored yellow with the spice saffron, while in Latin American countries, annatto is used to make the rice yellow. This is a one pot meal, with the chicken and saffron rice cooked together along with some red peppers, onions and peas to make a delicious meal that’s fancy enough for a party and easy enough to make any night of the week.

This class is designed as a demo and not as a cook-along, and will be held on the Microsoft Teams platform. Instructions for downloading the program and joining the event will be sent to participants in advance.

Food Education
Thursday, December 17
5:30pm to 7:00pm
Virtual Class

The Jewish holiday of Chanukah, also known as the Festival of Lights, is traditionally celebrated by eating oil based or fried foods. The most familiar of these foods in America is the fried potato pancake called a latke. Join Richard Witting for a demo on how to make the potato latke, and some other variations, as well as a discussion of other Chanukah celebration foods around the world. There will be an introduction to the holiday, and the story at its center, for those new to or curious about this holiday. 

Richard Witting is a (gentile) Chef, Anthropologist and Burlington native with a passion for the intersection of food, culture and history. He has been the kosher chef at Ohavi Zedek since 2018 and often cooks kosher meals for Jewish holidays and life events. 

This class is designed as a demo and not as a cook-along, and will be held on the Microsoft Teams platform. Instructions for downloading the program and joining the event will be sent to participants in advance.

Food Education