Upcoming Classes & Events
Educational Class Update from Your Co-op!
We’re excited to be able to resume offering class programming to our community this summer, blending virtual events with socially-distanced in-person classes. We’ll be following strict protocols to ensure the health and wellbeing of our community members, instructors, and staff.
Policies & Procedures
For our in-person outdoor cooking classes:
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Workstations will be set up to allow for appropriate social distance between all participants and staff.
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Face coverings will be mandatory at all in-person events and are only to be removed when eating or drinking at a 6ft distance from other participants.
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Gloves and hand sanitizer will be provided.
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All food will be consumed from compostable dishware.
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For all other in-person classes, similar policies will be followed to maintain appropriate social distance; please follow the instructions of City Market staff and class instructors.
Please do not attend classes if you have experienced any of the following:
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Experienced symptoms such as a fever, cough or shortness of breath that could be related to COVID-19 in the last 14 days
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Been around anyone who has tested positive for COVID-19 in the last 14 days
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Traveled to any foreign country / been on a cruise or been in an airport in the last 14 days
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Been to an event where more than 50 people were in attendance in the last 14 days
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Current VT Health Department guidelines require 14 days self-quarantine for anyone who recently entered (or reentered the state).
Please contact City Market’s Assistant Outreach & Education Manager, Carrie Putscher with any questions and suggestions at cputscher@citymarket.coop or (802) 861-9757.
Click here to view all of our pre-recorded virtual classes!
This class has been sold out!
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 lecture-style class in our Community Room 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 has been sold out!
Join Community Herbalists Katherine Elmer (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! This class will be held in the Community Room of the South End City Market location, and face coverings will be required at all times.
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 Pasta Grannies: The Official Cookbook: The Secrets of Italy's Best Home Cooks by Vicky Bennison. Join us for a book discussion and demo! Preregistration through the Fletcher Free Library is required.
Join us for a traditional German Advent baking class, featuring a presentation about the history and traditions around holiday baking, and a demonstration of making some of the best-know holiday specialties in central Europe. We will feature some of the most beloved items you find on every “Adventsteller” in Europe (a traditional plate of baked goods, found in virtually every home during this time): Stollen, Lebkuchen, Zimtsterne (cinnamon stars) and Vanillekipferl (vanilla crescents).
The class will start with a presentation about European holiday baking traditions and how each of the baked goods we’ll make in class is firmly rooted in those traditions. Heike will then demo some of the basic steps of making those specialties; sharing important tips and tricks when baking them at home.
With recipes right from the bakery you can start making those specialties yourself in your home kitchen - just in time for the holidays. This class will be held in the Community Room of the South End store, and face coverings will be required at all times; tastings of some of the items featured in this class will be available to take home to enjoy.
Crêpes are not only a festive, fun-to-make dessert, they can be a healthy main dish, too. In this livestream demo class, you will learn to make traditional sweet crêpes (crêpes sucrées) along with the classic lemon syrup (sirop de citron) topping that is revered throughout France. We will also learn to make 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 learn 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.
This event is designed as a demo-style class, and not as a cook-along, and will be hosted on the Microsoft Teams platform. You will receive instructions and a link to join the live event in an email after registering online. We recommend setting up Teams in advance and joining the live event few minutes in early.
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 November, we will learn to make Gulu Mu Mako, a popular Congolese dish originating in La Bouenza District and eaten throughout the country. The literal translation from the Bembe language is "plantains and pork" and the dish is made by simmering pig feet with green plantain and vegetables. Gulu Mu Mako is a popular Congolese dish served at family gatherings and parties. Our instructor, Gertrude Moundouti Mitoumbi, came with her family to Vermont from Congo-Brazzaville in 2007 and now lives in the South End of Burlington. She says, "I cook food from back home so my children will have an idea of where they are coming from, so they will not get lost." The class will include a livestream cooking demo and Q&A with the instructor.
This event is designed as a demo-style class, and not as a cook-along. The livestream will be held virtually on the Microsoft Teams platform, and instructions to join will be sent to participants after registration. In lieu of our usual ticket fees, we suggest a minimum $10 donation to USCRI’s efforts aiding refugee populations in Vermont when registering for a ticket.
Climate change, shifts in disturbance regimes, massive fragmentation and loss of forests, an increasing prevalence of non-native invasive insects, diseases, plants and animals have created considerable uncertainty around how to best care for our forests into the future. In response to these challenges, foresters, forest landowners and ecosystem managers are adapting their management techniques to help keep forests healthy and functional in light of massive environmental changes.
Responsible forest management can help our forests adapt and respond to a changing climate, encouraging the growth of healthy, diverse forests with huge carbon sequestration and storage benefits. Responsible forest management can do all this while producing local, renewable resources; lowering adverse social effects linked to resource extraction and presenting a kinder, more just and more sustainable source of resources.
Join City Market and Ethan Tapper, the Chittenden County Forester, for a webinar discussing the effects of climate change on our forests, and opportunities to manage forests for climate mitigation and for adaptation and resilience in a changing climate.
This class will be hosted on the Microsoft Teams platform. You will receive instructions and a link to join the live event in an email after registering online. We recommend setting up Teams in advance and joining the live event few minutes in early.
Join us for the final installment of Backcountry Cooking classes, brought to you by OGE and City Market, all about that camping necessity: coffee! Our resident OGE backcountry chefs will guide you through how to make coffee using a variety of methods so you’re sure to find the one that’s right for you. Get ready for a mouth-watering good time! We’ll also be discussing tips and tricks for packing appropriately and cooking in the cold. All attendees will receive a small gift from OGE. We will be cooking outside, so please wear appropriate layers for the weather and close-toed shoes.
Join City Market and Lilith Spencer of The Cellars at Jasper Hill for a virtual tour of the Cellars and a cheese tasting workshop from the comfort of your own home! We’ll get a virtual walkthrough of various portions of the caves and facilities, learn how the cheeses are made, and learn how to properly 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 class has been sold out!
Looking ahead to the Thanksgiving holiday and not sure what to serve your vegetarian or vegan guests for a main course? Thinking about the piles of leftovers you’ll have after the meal, and already positive you don’t want to make another turkey sandwich? Join cookbook author Melissa Pasanen to make a recipe that can be used in both situations: Harvest-Stuffed Squash! Together we’ll learn how to make this beautiful autumn dish, deliciously satisfying for all.
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.
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 own home! 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.
The livestream will be held on the Microsoft Teams platform and joining instructions will be sent to participants in an email; we recommend installing the platform ahead of time and joining the live event a few minutes early.
Private chef Jason Gelrud would like to invite you to another class in his Southern Comfort series. This time, he’ll be demoing the classic breakfast (or anytime) dish: sausage gravy and buttermilk biscuits! We will watch and learn how to mix our own sausage, make light and airy buttermilk biscuits from scratch, then bring it all together with sausage gravy. You’ll learn about sausage making, biscuit dough troubleshooting, as well as a few other culinary tips and tricks!
This livestream class is designed as a demo with a Q&A, and not a cook-along. The livestream will be held on the Microsoft Teams platform, and information on joining the livestream will be sent to participants after registration. We suggest installing the Teams platform in advance and joining the live event a few minutes early to allow time for any troubleshooting.