Upcoming Classes & Events

Sunday, April 26
9:30am to 10:30am
Brio Coffeeworks

City Market has partnered with Brio Coffeeworks to offer a brand new line of coffee only available at City Market. Brio has carefully crafted a dark, medium, light and decaf roast just for us. As the spring and summer season approach, come tour Brio’s new roasting facility run by Nate and Magda Van Dusen and learn about the cold brew and iced coffee methods. The workshop will explore different coffees and variables for producing great tasting coffee brewed using these two methods. Lots of tasting during class! Coffee and light refreshments will be provided.

Food Education
Sunday, April 26
12:30pm to 2:00pm
McClure Multi-Generational Center

Strudels are little crispy pockets filled with fresh vegetables which make great appetizers for parties, snacks between meals or may even serve as a main vegetarian course if enlarged. Using phyllo dough, participants will wrap up a variety of vegetables mixed with Vermont cheddar and other ingredients to make crispy little pockets of vegetables to eat straight out of the oven or to freeze for another day. Adele Dienno has taught Italian cooking classes for many years and is president of the Vermont Italian Club.

Food Education
Sunday, April 26
2:30pm to 4:00pm
McClure Multi-Generational Center

This class has been cancelled. We apologize for the inconvenience!

Strudels are little crispy pockets filled with fresh vegetables. Using phyllo dough, kids and teens ages 8 and up and their parents will wrap up a variety of vegetables mixed with Vermont cheddar and other ingredients to make crispy little pockets of vegetables to eat straight out of the oven or to freeze for another day. Adele Dienno draws on her experience cooking with her extended Italian family as she teaches kids how to cook. For kids ages 8 and up, children must be accompanied by an adult. When registering, please select a ticket for each child attending. Accompanying adults are free and do not need a ticket.

Food Education
Wednesday, April 29
5:30pm to 7:30pm
Edmunds Middle School

A Momo is a comfort food made during special gatherings for guests in the Nepalese community. Sherpas are known for their climbing skills, warm hospitality, rich culture, and delicious momos. Momos are more than just food for Sherpas; they are a symbol of camaraderie, of coming together as a family and a community, as well as an expression of love and appreciation towards each other. Flavorful fillings of minced meats and vegetables are thickly wrapped in flour dough and served steamed or fried. In this class Radha Sherpa and her son and daughter in law, Nurbu and Phura Sherpa, of Sherpa Foods will be offering lesson on how to mix ground beef with other ingredients, how to hand mix the flour wrappers and techniques to wrap momos. Sherpa Foods is a small family owned prepared foods business based in Burlington, Vermont. 

Food Education
Wednesday, April 29
5:30pm to 7:00pm
ArtsRiot

April's Dish is brought to you during Vermont Restaurant Week by Seven Days, City Market, and the Intervale Center.

Doors open at 5:30pm. Cash bar.

Goats are the world’s most common meat source, valued for their relatively inexpensive upkeep, resilience and adaptability. Vermont is home to thousands of these cute critters — we make some of our finest cheeses with their milk. But most Vermonters have never eaten chevon, or goat meat, and it rarely appears on restaurant menus. How come? Why aren’t more farmers introducing meat goats into their fields? Why aren’t local chefs putting them on their menus? Join a panel of local experts for a lively discussion on the potential these bleating babies represent for Vermont’s food system and evolving agricultural landscape. Free samples from our sponsors available before the discussion.

Sponsored by ArtsRiot

FREE! $5 suggested donation to benefit the Intervale Center accepted online or at the door.

The Dish
Thursday, April 30
6:00pm to 7:00pm
City Market

Discover how to design, establish and maintain edible ecosystems that mimic the structure and function of natural forests. Explore different plant materials that include: medicinal herbs, perennial vegetables, fruits and berries and their role in increasing biodiversity, nutrient accumulation, habitat for beneficial insects and nitrogen fixation. More broadly at an agricultural scale, we’ll examine sites established in perennial polycultures, enterprises established in these systems and the possibility of moving agriculture from sustainable to regenerative. Meghan Giroux is the owner and director of Vermont Edible Landscapes, a land planning business specializing in the development of agro-ecosystems. Native to Vermont, Meghan is deeply passionate about her home state, working alongside landowners and farmers to protect and enhance its natural resources.

Grow Your Own
Saturday, May 2
7:00pm to 9:00pm
Main Street Landing

Join us, Americas Media Initiative, and Vermont Caribbean Institute for a showing of Tierralismo: Stories from a Cooperative Farm.  Tierralismo is a documentary  about the history and practices of one of Cuba’s most successful and important urban farms, the Organoponico Vivero Alamar.  What began as a necessity - farming without pesticides and chemical fertilizers - has become a source of pride to co-op members.  Learn more.

This film will be shown at the Main Street Landing Film House, Third Floor of the Lake and College Building at 60 Lake St.  There will also be a showing of this film on Tuesday, April 28, 4-6pm, UVM Davis Center, Livak Ballroom.

City Market Event
Sunday, May 3
9:30am to 11:00am
City Market

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.

Grow Your Own
Sunday, May 3
12:30pm to 2:00pm
McClure Multi-Generational Center

Frittata is just a fancy Italian way of saying omelet and what a perfect way to say "Happy Mother's Day" next week.  Prepared in one frying pan, this simple yet tasty and healthy recipe is perfect for a hot out of the pan breakfast in bed or wrapped up for a lunch on the go. And yes, this recipe is gluten free too!   Adele Dienno draws on her experience cooking with her extended Italian family as she teaches kids how to cook. For kids ages 8 and up, accompanied by a parent. For kids ages 8 and up, children must be accompanied by an adult. When registering, please select a ticket for each child attending. Accompanying adults are free and do not need a ticket.

Food Education
Monday, May 4
4:00pm to 8:00pm
City Market

Have you ever been interested in using herbal medicine to improve your health? Join Betzy Bancroft RH (AHG), Larken Bunce MS, and Guido Masé RH (AHG) and students from the Vermont Center for Integrative Herbalism in a free, personalized session focused on your individual constitution and any health conditions you may be experiencing. An incredible opportunity to explore the art of herbal healing with experienced practitioners! All sessions last about two hours and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.

Herbal Clinic
Wednesday, May 6
5:30pm to 7:00pm
City Market

This class is designed to assist those who want to garden but have limited space or are unable to establish a permanent garden. We will explore alternative planting, containers, and portable greenhouses. Participants will learn about the best plants for the different containers and the zone and light conditions they are in. This class will be a hands-on experience, led by Jim Gorman, a landscaper with over 30 years of experience.

Grow Your Own
Wednesday, May 6
7:00pm to 9:00pm
Merrill’s Roxy Cinemas

Join us and NOFA-VT for a showing of the film After Winter, Spring.  The film is captures the roots of farm-to-table in France and the tenacity of a people who have taken it one season at a time for generations. One hundred years ago, half of the population of France were farmers. Now less than 3% farm. In the Périgord, a rural community fears they may be the last generation of family farmers in a region continuously cultivated for over five thousand years. The farmers’ stories are recorded by one of their neighbors, an American filmmaker who grew up on her family’s farm in Pennsylvania. Inter-weaving her story and theirs, the film explores the nature of the farming life and the impact of rapid modernization on families whose survival is tied to the land.

City Market Event
Thursday, May 7
7:00pm to 9:00pm
Merrill’s Roxy Cinemas

Presented by the Peace and Justice Center

For consumers, bananas are a delicious and nutritious start to to the day, a healthy snack and a fixture in our fruit bowls. For millions of residents in the banana lands, the production of bananas means social upheaval, violence and pesticide poisoning. Banana Land explores the origins of these disparate realities, and opens the conversation on how workers, producers and consumers can address this disconnect.

The film showing will be followed by a Q&A panel discussion.

$10 suggested donation. Tickets are available at the Peace and Justice Center (60 Lake St, Burlington) or at the door on the day of the event.

City Market Event
Monday, May 11
4:00pm to 8:00pm
City Market

Have you ever been interested in using herbal medicine to improve your health? Join Betzy Bancroft RH (AHG), Larken Bunce MS, and Guido Masé RH (AHG) and students from the Vermont Center for Integrative Herbalism in a free, personalized session focused on your individual constitution and any health conditions you may be experiencing. An incredible opportunity to explore the art of herbal healing with experienced practitioners! All sessions last about two hours and are completely confidential. By appointment. Please sign up by contacting Vermont Center for Integrative Herbalism at info@vtherbcenter.org.

Herbal Clinic
Wednesday, May 13
6:00pm to 8:00pm
Edmunds Middle School

This monthly series is a collaboration with the Vermont Refugee Resettlement Program. This month, we will be preparing two traditional Iraqi recipes. We will learn to make Kubba Shalgham Acid, a rich soup made of rice-coated meatballs in a broth flavored with a unique blend of spices, cilantro, lemon and pomegranate molasses. Kubba takes a special skill to make well and is a signature dish of good cooks in Iraq. To accompany the soup, we will make a main dish known as Folded Eggplant, where thinly-sliced eggplant is folded and stuffed with minced beef, onions, tomatoes and peppers. Ahlam Al Attar is originally from Bagdad and moved with her husband and daughter to Burlington in February 2015. Ahlam learned her love of cooking from her mother and enjoys cooking for large family events and teaching people about Iraqi food.

A Mosaic of Flavor
Thursday, May 14
5:30pm to 7:00pm
City Market

Localvores seeking vibrant health and prevention of heart disease, cancer and other chronic illnesses can look no further than their own backyard, community garden, or neighborhood farm!  Join clinical herbalist Kate Westdijk to hear the science behind the therapeutic benefits and recommended preparations of some familiar fruits and veggies. Kate practices in Burlington and teaches Placed-based Herbal Medicine at UVM.

Herbal Education
Monday, May 18
5:00pm to 6:00pm
City Market

Come take a guided walk through Burlington, learning to identify common medicinal plants pushing their way through the cracks in the sidewalks, filling the lawns in our parks, and lining the streets of our city. Guido Masé RH(AHG) is the chief herbalist on staff at Urban Moonshine and a co-founder and director of the Vermont Center for Integrative Herbalism where he helps folks discover and use the plants that might be missing from their lives.

Herbal Education
Wednesday, May 20
6:00pm to 7:00pm
City Market

Learn why indulging in wine, chocolate and bread is actually crucial for shedding pounds, PLUS try and take home delicious recipes that will make you the talk of your neighborhood potluck (without sacrificing your weight-loss goals!) Krissy Ruddy, Holistic Health Coach, will lead this class.

Food Education
Thursday, May 21
5:30pm to 7:30pm
McClure Multi-Generational Center

Join Dr. Greg Giasson DC, MSACN, MS of Alternative Roots Wellness Center in a hands-on course where participants will be guided through the process of making homemade pasta and gluten-free potato gnocchi. Participants will learn how to roll out and cut pasta with nothing more than a rolling pin and knife, how to shape the gnocchi using a fork and how to cook each of them. The instructor will also demonstrate how to make a traditional basil pesto and how to make a quick all-purpose red sauce. At the end of the course you will be able to sit down and enjoy the foods you learned to make.

Food Education
Saturday, May 23
10:00am to 12:00pm
The Intervale

Join naturalist, herbalist, and registered dietitian Melanie Putz Brotz for a wild plant treasure hunt in the Intervale. There are so many amazing edible and medicinal plants growing in this region; come join the adventure. Participants in this workshop traditionally uncover many delectable surprises, like stinging nettles, burdock root, lambs quarters, yellow dock, wild violets, Japanese knotweed, wild grapes and invasively prolific and delicious garlic mustard greens. Meet at the small parking lot on Intervale Road, on the right after the dirt road begins, by the entrance to the Rena Calkins Trail. This walk will take place rain or shine, unless the weather is severe.

Herbal Education
Saturday, May 23
12:30pm to 2:00pm
Tommy Thompson Community Garden

Heather Irvine of Giving Tree Botanicals will lead participants on a tour through her garden to see the medicinal plants that have already begun to grow.  Heather will also discuss preparations of fresh plants and lead the group in making an infused vinegar with wild-harvested “weeds”. The same technique for making an infused vinegar may be applied to making infused oils or tinctures, so participants will leave the class knowing how to make all three! Meet by the Tommy Thompson Community Garden, just down the dirt road from the small parking lot for the Rena Calkins trail. This walk will take place rain or shine, unless the weather is severe.

Herbal Education
Thursday, May 28
6:00pm to 8:00pm
McClure Multi-Generational Center

After a long winter, we all crave greens!  City Market’s Produce shelves bloom in the spring with a wide assortment of greens, beyond the familiar kale and spinach.  Have you figured out how to enjoy broccoli rabe, dandelion greens, and mustard greens? Have you tried cooking with arugula?  Learn how best to store greens and which ones are best cooked and which ones are best raw (and which ones can be used either way!).  We’ll make a quick pasta dish, a stir-fry and a salad, all featuring spring greens.

Food Education
Thursday, May 28
7:00pm to 9:00pm
Phoenix Books

Celebrate the book launch for The Organic Medicinal Herb Farmer with Melanie and Jeff Carpenter of Zack Woods Herb Farm, as well as special guest Rosemary Gladstar.  There will be favor bags for the first 100 attendees at the door, prizes, an Urban Moonshine bitters tasting, and light fare provided by City Market.  Seating is limited.

Tickets are available at Phoenix Books, starting May 1.

City Market Event
Sunday, May 31
1:30pm to 2:30pm
McClure Multi-Generational Center

Everyone has heard of rhubarb pie, but what else can you do with this spring stalk? Join us in making the ultimate spring comfort food: fried rhubarb, peanut butter, and jam sandwiches! We will also enjoy a roasted rhubarb salad. New to cooking with rhubarb? City Market's Produce Department Buyer, Kara Brown can answer your questions about selecting, storing and cooking rhubarb. Kara appreciates both exotic and everyday fruits and vegetables and loves to share what she’s learned with other people.

Food Education