Upcoming Classes & Events

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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.

This class has been sold out!

Root vegetable extravaganza! It's (mostly) what's local in the winter, but how many pans of maple-roasted root veggies can one person eat? Join us for a creative cook-along class in which we will make a warmly spiced Indian-style one-pot meal with turnips, butternut squash and kale (which happens to be vegan). We'll also talk through more than half-dozen other ways to use root vegetables including parsnip cake, honey-soy glazed turnips, quick pickled carrots and turnips, rutabaga and ham gratin, and more!

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

This class is designed as a cook-along livestream class. The recipe and a list of ingredients & equipment will be emailed out approximately a week in advance, and you can cook along with the instructor if you wish or just watch and learn! The livestream will be held on the Microsoft Teams platform and joining instructions will be sent in an email; we recommend installing the platform ahead of time and joining the live event a few minutes early.

This class has been sold out!

Join us for a hands-on, cook-along crêpe class in honor of France's National Crêpe Day! Crêpes are a festive, fun-to-make dessert that can be dressed up with any number of toppings. In this livestream class, we will learn to make traditional sweet crêpes (crêpes sucrées) and the classic lemon syrup (sirop de citron) topping that is revered throughout France. We will also discuss fruit, chocolate and dairy topping options and creative ways to use crêpes to build other desserts. We will discuss the origins and customs around crêpe-making in Northwestern France and learn to make traditional Breton crêpes as they are still enjoyed in crêperies throughout Brittany today. We will also review the equipment needed for making authentic crêpes at home and practice some French baking terms as we work. An ingredient and equipment list will be sent prior to the class. Join us as we celebrate the 700+ year history of crêpe making and carry on the National Crêpe Day tradition! 

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.

This class has been sold out!

It’s the season for craving warm, delicious comfort food, and February is also We <3 Local month here at the Co-op! This week’s focus is on local dairy, and what better way to feature these great products than by using them to elevate some of your favorite comfort foods to the next level? Join Chef Jason Gelrud to create a four-cheese mac & cheese with bacon and caramelized onions, and learn how to create the perfect hot chocolate from scratch.

This class is designed as a cook-along, and an ingredient/equipment list will be sent to participants in advance. The class will be held on the Microsoft Teams platform; instructions for downloading the program and joining the event will be sent to participants in advance.

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 February, we will prepare a special meal from the Republic of the Congo that includes salt fish and steamed cassava, served with a red sauce and safou, the nutritious fruit of an evergreen tree native to Africa known as African plum, bush pear or butterfruit. Our instructor, Rodrick Kiesse, is originally from Congo-Brazzaville, and moved to Vermont with his family in 2010. An avid cook from a young age, Rodrick pursued his culinary studies at the Center for Technology in Essex and the New England Culinary Institute and has worked as a line cook at The Inn at Shelburne Farms and Waterworks in Winooski and participated in numerous cooking competitions. Rodrick is excited to teach us how to prepare three of his favorite Congolese recipes using culinary techniques he learned from his family in Congo as well as in culinary school. 

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

What better way to celebrate We <3 Local Beverage Week than a crisp, bubbly cider? Join Eleanor Leger, founder and co-owner of Eden Specialty Ciders, to taste a variety of the wonderful ciders they offer from the comfort of your couch! We’ll learn more about the orchards, apple varieties, and processes behind the specialty ciders Eden produces, sample a variety of ciders together while learning the proper way of tasting and describing them, and celebrate a wonderful local product from our great state.

We will send a list of which ciders to purchase for the tasting portion in advance of the class. Instructions to join the livestream will be sent to participants in an email.