Upcoming Classes & Events
It’s the inaugural Vermont Chicory Week! Join local cookbook author and food writer Melissa Pasanen to learn how to cook with these beautiful bitter greens. She’ll demo and discuss a variety of dishes incorporating radicchio, escarole, and more, from main courses to side salads. This class will be held on the Microsoft Teams platform, and instructions for joining the livestream will be sent to participants in advance.
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.
Nestled in the hills of Fairfax, Vermont, Brotbakery was opened in 2012 by bakeress Heike Meyer. Growing up in Germany, Heike was heavily influenced by the rustic, hearty country loaves you still find in many European bakeries, with inspiration from the rich food traditions and bread skills in the Americas. Over the summer, you can find hand-shaped breads freshly baked in the wood-fired oven at the Brotbakery along with other ancient grain breads and even some unusual pastries and cakes. Join us for a virtual lecture-style class where we’ll learn about the process of making natural sourdough breads from Heike & get an introduction to maintaining a starter and baking with sourdough. This class will be held on Zoom, and joining instructions will be sent to participants in advance.
*this class has been sold out!*
In this 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 part lecture, part hands-on demonstration. 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. This class will be held in person at the South End City Market location, and face coverings will be required indoors.
Hurray! Autumn is here and that means celebrating the season with Fall baking. While a traditional apple pie is grand, why not spice up one's baking with an extra spicy pumpkin pie with candied ginger root and dark rum or go for a walnut pie with maple syrup, coffee, and semi-sweet chocolate chips. Your Fall will definitely taste sweeter!
Gary Stuard, "The Pie Guy!", was born and raised in Texas. He and his husband of 16 years moved to Vermont in late 2019 in order to make their home in the Green Mountain State. His mother and her mother, Grandma Creagh, made the most incredible home baked pies, which made a deep and lasting impression on Gary, as their pies were beautiful and delicious expressions of their love for family and friends. It is their approach to pie baking that inspires Gary in his pie/tart baking, as well as his desire to share their skills and love of great food with others.
Join City Market and Lilith Spencer of The Cellars at Jasper Hill for a presentation on The Cellars and a cheese tasting workshop from the comfort of your own home! We’ll learn about various portions of the caves and facilities, understand how the cheeses are made, and get instruction on how to properly pair and taste our way through samples of delicious cheeses. Sampling kits of a selection of Jasper Hill cheeses will be available to participants; pickup information and instructions for joining the livestream will be emailed to participants before the date of the class.
*this walk has had all registrations filled!*
Visit a hidden gem in the heart of Burlington to learn about the geology of our area and practice tree identification in the woods of Oakledge Park with Naturalist Gene O. Desideraggio. This site has an interesting social and geological history, and a myriad of interesting plants and natural features. This walk will be in person; social distancing will be required and face coverings strongly encouraged for those who have not completed their vaccination cycle.
It’s comfort food season! Join Chef Jason Gelrud and watch as he demos how to make a classic dish of baked ziti, as well as a veggie side dish using some of autumn’s best produce. This livestream class is designed as a demo and not as a cook-along; it will be held on the Microsoft Teams platform, and joining instructions 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). This month, we welcome Amin Shah from Afghanistan to teach us his Bangyan (eggplant curry) and Bamyan Kachalo (okra and potato stew).
Tickets are donation-based, with all ticket fees being sent to USCRI to aid in their mission.
Join us for a guided wine and cheese pairing at Shelburne Vineyard. We’ll learn about the vineyard and winery and hear from staff about the emerging Vermont wine industry, then taste a variety of local cheeses paired with wines from the Vineyard. This class is ideal for wine lovers interested in learning more about wine tasting, growing grapes and making wine in Vermont, or novices interested in learning more about one of our local vendors!
*Please note, this class is 21+*
Food for Talk is a book group for anyone interested in cooking. If reading about food, experimenting with new recipes, and learning from other cooks sounds fun, sign up and join us! Chef Richard Witting has selected some delectable cookbooks for us. Cookbooks are available at the Library with your FFL library card. If you aren't a member of FFL, you can sign up here. November’s featured cookbook is Greenfeast: Autumn, WInter by Nigel Slater. Come join us for a book discussion! Preregistration through the Fletcher Free Library is required. Click here to learn more!
Join us for a relaxing acrylic painting lesson! The event is hosted in partnership with Arts So Wonderful and local artist Kadina Malicbegovic of www.littleartsyfaces.com. She’ll introduce participants to her favorite art techniques, then guide them step by step through the process of painting on canvas using acrylic paint. These painting sessions are beginner friendly, but all skill levels are welcome. The goal is to bring the community together, socialize, explore our hidden talents, and most importantly relax and have a good time! All materials will be provided.
This class will be held indoors in the South End Community Room and face coverings will be required at all times, regardless of vaccination status.
Join us for a virtual evening of Eritrean cooking! We will learn how to make Mulu’s ingudai tibs, a sauce recipe based on flavorful mushrooms, and she’ll demo how she makes her fabulous beet salad for a pop of freshness. 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.
This class is designed as a demo and not as a cook-along. The livestream event will be held on the Microsoft Teams platform, and instructions for joining the event will be sent out to participants in advance.
Crêpes are not only a festive, fun-to-make dessert, they can be a healthy main dish, too. A specialty of Brittany in northwestern France, the original galettes crêpes date back to the 13th century and were first made with buckwheat flour. Today buckwheat galettes and their myriad fillings are a popular (and gluten-free!) main course throughout France. In this livestream class, we will learn the proper techniques for batter and filling preparation, pan execution and selection and use of crêpe making equipment. We will demo how to make buckwheat crêpes with a wintry butternut squash filling and wild mushroom and kale ragoût, as well as a galette complète--a crêpe filled with Comté, ham and topped with an egg. We will learn about regional Alpine cheeses, prepare an herbed vinaigrette dressing for the side salad, and learn about dried herb blends used in French cuisine.
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. This livestream class will be held on the Microsoft Teams platform, and joining instructions will be sent to participants in advance.