Upcoming Classes & Events

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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. 

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.

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. 

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.

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.