Upcoming Classes & Events
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Join local artist Haley Rockwood for a night of simple book binding. In this class you will learn step-by-step how to create your own book for a journal, sketchbook or cookbook! You don’t have to have any previous skills or be good at crafting. Let’s enjoy the night and leave with something you can give as a holiday gift or keep for yourself.
Haley Rockwood is a local Burlington artist who works with watercolors, acrylic and book making. She co- runs an artist collective called The PoppyClock Collective and wants to encourage people to create and feel good about their artwork.
This class has been sold out!
This event will be a traditional German Advent baking class and tasting, featuring a demo and hands-on instruction on some best-known holiday specialties from Germany. In this class, we’ll introduce you to the rich history of German holiday baking. We will start with some history on traditional baking in Europe and how it changed over time. Then you will see a baking demo and - if you like - get your hands in the dough yourself! You will learn the basics of making much loved holiday pastries like Stollen, Lebkuchen, Zimtsterne and more. We will finish the class with some refreshments and a tasting of some authentic holiday baked goods from Brot! This class will be taught by Heike Meyer, bakeress and founder of Brotbakery.
This class has been sold out!
Crêpes are not only a festive, fun-to-make dessert, but they can be a healthy main dish, too. In this class you will learn to make traditional sweet crêpes (crêpes sucrées) using a berry coulis, lemon syrup and chocolate toppings, as well as savory galettes, made from buckwheat flour and filled with cheese, vegetables and fresh herbs. We will discuss the origins and customs around crêpe-making in Northwestern France and teach you to make traditional Breton crêpes as they are still enjoyed in crêperies throughout Brittany today. We will also learn some French baking terms as we work. 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.
Finished enjoying your Christmas tree? Why not feed it to the goats at Pine Island Community Farm! Meet the goats, enjoy some hot chocolate and cookies, and donate your tree to a good cause. Please make sure trees are completely free of decorations. Event put on in partnership with the Vermont Land Trust.
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.
*This class has been sold out!
The Mosaic of Flavor cooking series is a collaboration between City Market and USCRI (formerly the Vermont Refugee Resettlement Program). For our December class we will welcome Arati Rasaili who will share her favorite Vegetable Chau Min recipe, which is the flavorful Nepali twist on Chinese chow mein. We will also prepare Aloo Poori (a crisp yet soft masala puffed potato bread) and Til Ko Aachar (a fresh tomato chutney). Arati and her father came to Vermont in 2017 (after a year stopover in Nashville) from southeastern Nepal when she was 15 years old. Starting when she was a little girl, Arati spent her days in the kitchen watching her mother and aunties cook, honing her creativity and cooking skills by practicing and getting constructive feedback. Arati is currently a senior at Burlington High School and loves to perform traditional Nepalese dance, as well as sing, explore new places, play with children, and cook delicious meals for her dad. We hope you will join us for this special class!
Throughout our lives, most of us have been inundated with negative information about logging – close your eyes and you can probably picture big clear cuts, mudslides and more scenes of environmental devastation. However, modern forest management is worlds apart from the logging that most people have been exposed to. Done well, modern forest management, through the harvesting of trees, can be restorative and regenerative, helping create more diverse, vibrant, resilient forests with better wildlife habitat, helping forests recover from the effects of human land use and restoring old-growth attributes sooner than they would naturally occur. At the same time, forest management generates local, renewable resources which get turned into building materials, paper, power and more. Like local food, local wood is an asset in that it supports our working landscape and our rural communities and mitigates the transportation and use of resources, produced under potentially more adverse ecological and social conditions, from elsewhere in the country or the world.
Come join us for the next installment of our Southern Comfort cooking series with private chef Jason Gelrud. In this class we’ll learn how to make one of the most popular Southern dishes around: Blackened Shrimp and Cheesy Grits! We will also prepare a mouthwatering jalapeno-infused oil to drizzle on top. Participants will learn about different types of grits, how to clean, prepare and handle shrimp, and a few other culinary tips along the way.
This class has been sold out!
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.
Have you ever been curious about how to bake delicious, nutrient-dense treats that are both gluten and grain free? Have you been struggling with how to incorporate treats into your life while honoring food allergies and taking a health-focused approach to diet and wellness? In this class, Mike Proia and Stephanie Bless will share the ins and outs of grain-free baking, including the healthiest and tastiest ingredients, and how to make your grain-free shopping list more affordable. Located at Bread & Butter Farm in Shelburne, Blank Page Café focuses on providing the community with what Mike calls, ‘Performance Coffees’ as well as gluten- and grain-free baked goods that highlight local, seasonal ingredients.
We’ll be working through a grain-free tasty treat recipe, perfect for that wintery day when you feel like scratching that baking itch! In addition to spending time in the kitchen, we’ll explore why avoiding or minimizing grains can contribute positively to your overall health and wellbeing. Participants will receive several grain-free recipes! Come learn how to sweeten up your life in a way that’s both guilt and grain free!
*Please note that while we will make every effort to avoid contamination, this class will take place in the Community Teaching Kitchen, which is not a certified gluten free kitchen.
Join Kierstin Wall from Sangha Studio for an inspiring and intention setting practice for the New Year! Ring 2020 in with a strong and slow yoga flow, followed by a vision and goal setting workshop. If you wish, please bring your favorite journal and writing utensil, however supplies and mats will be provided!
About Kierstin: Kierstin believes the practice of yoga fosters a sense of presence, connection, and community. In 2014, she completed her 200-hour training under Jane Lanza, E-RYT and soon after began teaching donation-based classes at Sangha Studio. She has been teaching in Summit County, CO since 2017 before her move back to Burlington this Fall! You may find her classes to include creative transitions, a focus on pranayama (breath work), epic playlists, and hands-on adjustments & feel-good assists.
Ever been interested in making your own cheese? It’s easier than you might think! Join our South End Cheese Buyer, Vito Forte for this hands-on workshop where we’ll learn to make lactic cheese. In this class, we will learn the history of this ancient cheese, the basics of making it, different preparations in your home kitchen and information on aging.
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. We will sip Wild Mushroom Chai and discuss the processing and medicinal benefits of medicinal mushrooms such as shiitake, chaga, reishi and turkey tail.