Upcoming Classes & Events
We will learn to make a nourishing bone broth from scratch and discuss the nutritional benefits of ingredients such as meat bones, mushrooms, seaweed, herbs and vegetables, as well as stock-making traditions around the world. We will conclude by using our stock to make an immune-boosting vegetable lentil soup. The class will cover the difference between a stock and a broth and which bones and meat cuts make the best stocks. We will also discuss easy methods for turning your vegetable scraps into flavorful stocks. After this class, you'll never want to compost veggie scraps or meat bones again!
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 the Vermont Center for Integrative Herbalism. This livestream event will be held on the Microsoft Teams platform, and instructions for downloading the platform and a link to the event will be sent out to participants in advance.
Join us for an evening of Eritrean cooking! Doro Wat is a marinated chicken stew with onion, garlic, ginger, tomato, and the East African spice berbere, served with bread or rice. It’s spicy, warm, and comforting, perfect for dinners during a chilly Vermont winter! 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 downloading the platform and a link to the event will be sent out to participants in advance.
This class has been sold out!
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!
Join Executive Chef Michael Clauss to prepare breakfast for dinner, one of his favorite meals, from the comfort of your own kitchen! We’ll work together on crafting classic folded omelettes, crispy breakfast potatoes, and homemade jam to spread on toast. This class is designed as a cook-along, and ingredient/equipment list will be sent to participants in advance.
Class will be held on the Microsoft Teams platform, and instructions for downloading the program and a link to the event will be sent in an email 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.
Join us for a relaxing acrylic painting lesson from the comfort of your own home! The event is sponsored in part by Arts So Wonderful and hosted by a 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! Participants will be able to pick up material kits prior to class; more information on pickup times will be sent out to participants after signing up. 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.
February is We ♥ Local month here at the Co-op, and our first weekly feature is local produce! Turning local produce into ferments is a great way to add nutrition and flavor to your winter dishes, and kimchi is an amazing ferment that can spice up any meal. Learn some of the history and basics of kimchi making from Julia of Pitchfork Farm & Pickle, then follow along to make your own! We'll discuss basic rules, troubleshooting, tips and tricks of fermentation, then test them out by making your own kimchi from home.
This class will be held on the Microsoft Teams platform as a cook-along class. A list of ingredients and equipment as well as joining instructions will be sent to participants ahead of time, and we’ll all create a jar of delicious kimchi together!
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.
Join City Market and Lilith Spencer of The Cellars at Jasper Hill for a presentation on The Cellars and a cheese and chocolate pairing workshop from the comfort of your own home! It’s We ♥ Local month at the Co-op, and this week is all about dairy! 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 and chocolate. Sampling kits of a selection of Jasper Hill cheeses and chocolate will be available to participants; pickup information and instructions for joining the livestream will be emailed to participants before the date of the class.
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.
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. February’s featured cookbook is Oats in the North, Wheat from the South. Join us for a book discussion and demo! Preregistration through the Fletcher Free Library is required. Click here to learn more!
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.
Do leafless winter trees all look the same to you? Curious about how to identify common tree species, but unsure where to start? Want to learn more about the human and natural history of one of Burlington’s hidden gems? Join naturalist Gene O. Desideraggio for an educational presentation with a focus on landscape clues and winter tree ID and of trees found at our very own Oakledge Park! This class will be held on the Microsoft Teams platform, and a link to the event and joining instructions will be sent to participants after signing up.