Upcoming Classes & Events
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Join us for a Filipino feast! In this class, we will learn how to make three traditional Filipino dishes. The first, Filipino Adobo is the “national dish” and is meat or vegetables marinated and braised in soy sauce, vinegar and peppercorns. The second dish, Pancit Bihon is a Filipino adaptation of Cantonese Lo Mein, a stir fry of meat and vegetables tossed with rice noodles. Lastly, we will make Putong Puti, a rice flour muffin that is steamed instead of baked. 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.
Enjoy your Saturday morning with City Market and Phoenix Books, and join us for a reading of the children’s book The Popcorn Book by Tomie de Paola. After we read together, we will have a fun and interactive activity! This event is free and does not require pre-registration.
Well, here we are in the thick of winter, and what's better for the winter blues than some stick to your ribs comfort food? Nectar's Co-owner and private chef, Jason Gelrud, welcomes you to a class on Southern style chicken and biscuits! 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.
This class has been sold out!
This monthly series is a collaboration with the Vermont Refugee Resettlement Program. Join us for a night of delicious Bhutanese food with Pabitra Bhuttarai and her mother, Tulasi. We will be making Jasha Maroo, a flavorful Bhutanese chicken curry, served with rice and fresh Bhutanese pickles. We will also learn to make a traditional Bhutanese lentil soup, which will complete this warming winter meal. Pabitra came to Vermont with her mother in 2009 and is currently a nursing student at Norwich University. This is a special treat not to be missed!
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. Together, we will make a beef stew called Key Wat, spiced generously with berbere. Then we will make two vegetarian dishes, Ingudai Tibs, a mushroom dish also made with berbere, onion, tomato, and fresh ginger and Atkilt Alicha, a potato, cabbage and carrot dish spiced with turmeric, curry powder, fresh rosemary and ginger. We will also 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.
Please join us for an evening of food, music, and community to support the publication of The Mosaic of Flavor Cookbook. Ticket price includes tasting demos, a three-course meal (served buffet style) featuring dishes from Iraq, Bosnia, and Nepal and live Burundian music performed by Noel Mukiza and Clet Hakizimana.
USCRI Vermont (formerly Vermont Refugee Resettlement Program) is excited to be working on a cookbook that will feature recipes from New Americans in an effort to teach about refugee communities living in Vermont through recipes, photos and stories, and shared meals. With a refreshing and uplifting narrative, The Mosaic of Flavor Cookbook celebrates the rich mosaic of culinary traditions brought to the U.S. by people who arrived as refugees.
Event Timeline:
5:30-6pm: Music, Tasting Stations, and Demos
6pm-Dinner is Served (buffet style) with stories from the Chefs
7pm-Dessert and coffee served with stories from the Chefs
* Ticket price includes dinner and live music. All proceeds to benefit USCRI Vermont’s Mosaic of Flavor Cookbook Project.
Swing by our Community Room at our South End store for some cozy winter snacks! Feel free to grab a snack to go, or stay for a demo. We will have hot chocolate, snowflake snacks, and more to keep you warm all winter long. We’ll also have coffee and music to enjoy. This activity is open to kids of all ages and is a drop-in event, so no need to sign up.
Compliment your vegetable gardening by growing fresh mushrooms. Learn the basics of cultivating several varieties of edible mushrooms including oyster, shiitake, and wine cap stropharia. Fungi promote healthy soil, increase yields of some vegetable crops, and are a delicious addition to the dinner table. This workshop will be led by Ethan Thompson, founder of Urban Homesteader VT.
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 and 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.
This class has been sold out!
Adele Berrier from Jasper Hill will lead this tasting and workshop and provide a behind the scenes look into their award-winning cheeses. We will explore the art and science of Sensory Evaluation and how and why this occupies a great place in this iconic Vermont business. Adele will lead a guided tasting of cheeses aged in the famous Cellars at Jasper Hill. Participants will learn the vocabulary used to describe and communicate during a sensory evaluation using elementary tastes, flavors, aromas and textures. They will also learn the basics of pairing cheeses and other food items. This class will leave participants with a newly trained palette, and a deeper understanding of this “taste of place.”
The Burlington Farmers’ Market goes indoors from November through April and features seasonal meats, produce, and handmade crafts from dozens of local producers. Once a month, stop by our activity table for fun, hands-on activities for all ages. In December, our activity will be DIY Grapefruit Body Scrub!
See map: Google Maps
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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.
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.
Come join Miss Weinerz to learn the basics of brines from salted lactos to vinegar boils. We’ll be pickling a variety of vegetables from local farms. Ren Weiner is the owner, baker and chef of Miss Weinerz. Ren is a food processor focused on ecological resiliency in the food system. Her sweet treats fly out of City Market faster than you can say “Lemon Balm & Gooseberry Jam Donut”!