Upcoming Classes & Events
Want to learn more about the natural healing power of herbal medicines? Join Community Herbalists Katherine Elmer of Railyard Apothecary & Spoonful Herbals (Celtic) and Carl Brokenhorse Koehler (Haudenosaunee/Seneca) for an introduction to medicinal plants from two indigenous lineages and go home with a tin of first aid salve made from local healing plants!
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.
Join us for an evening of Eritrean cooking! In this class we will learn how to make Injera, a type of sourdough flat bread made with teff, corn, barley and self-rising flour. It originates from East Africa and is typically cooked over a large griddle, similar to a French crêpe. It has a unique, spongy texture and is meant to scoop up the delicious sauces and stews of your meal. We will also make Yemisir Wat (spicy lentils), a popular dish in Eritrea and Ethiopia made up of lentils cooked with tomatoes, ginger and garlic, and Gomen, a slow-cooked dish of collard greens or kale seasoned with tomato, garlic and jalapeno. Mulu Tewelde came to Vermont from Eritrea in 2006 and enjoys sharing her knowledge and love of Eritrean and Ethiopian cooking.
This class has been sold out!
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). For our April class, we will welcome Darina Mernicky who will teach us two delicious recipes from Slovakia. Darina will begin by teaching us her family’s original recipe for Paprikash, a red pepper and chicken stew that is flavored with onions, tomatoes, paprika, caraway and sour cream. While the Paprikash is simmering, Darina will show us how to make Halušky, a favorite pasta in Slovakia, similar to gnocchi, which is considered a national dish. We will then serve the Paprikash over the Halušky and enjoy dinner and conversation together. Darina came to Vermont in April,1990 with her husband and 3 children. Darina trained as an architect in Slovakia and is now a Designer and Project Manager at the University of Vermont.
Join local artist Haley Rockwood for a night of mixed media collaging. In this class you will experiment by layering different types of paper, text, images and glue on canvas! 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 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.
Ever been curious about making your own fondue, but unsure where to start, what cheeses to buy, or what equipment you’ll need? We’re here to help! Fondue is a great way to learn more about unique cheeses and share a fun food activity with friends. Join Vito, our South End Cheese Buyer, to learn about the types of cheeses used in fondue, how to make it, and most importantly, enjoy eating it!
About the instructor: In 2007, Vito Forte started making cheese on his kitchen stove as a hobby. Over time, he has been lucky to have had cheese bring him to creameries and farms all over America and Europe in the pursuit of knowledge. Currently, Vito works as the Cheese & Bakery Buyer at the South End City Market!
Start making kombucha at home! Kombucha is a fermentation of sweetened tea. In this class, we’ll learn how to make it and also discuss why fermented foods are so beneficial. Participants will take home a “scoby” (a starter culture) to get started. Note: this class will only go over the first, or primary, fermentation process. This class will be led by Suzanna Bliss, Licensed Acupuncturist, Nutritionist, Educator, and Director of Bliss Healing Acupuncture in Montpelier.
Private chef Jason Gelrud would like to invite you to another class in his Southern Comfort series. This time, we will be cooking the classic breakfast (or anytime) dish: sausage gravy and buttermilk biscuits! We will mix our own sausage, scratch-make light and airy buttermilk biscuits, and then we will bring it all together with sausage gravy!! You will learn about sausage making, biscuit dough troubleshooting, as well as a few other culinary tips and tricks. At the end of the class, students will be able to sit together and enjoy some great food!