Upcoming Classes & Events
Pre-registration is closed but walk-in teams will be accepted on a first-come first-served basis.
Join us at ArtsRiot for a special Trivia edition of The Dish! We’ve teamed up with the Intervale Center to present a night of food-focused fun. We’ll have tasty samples, fun prizes, and of course a little competition! Bring your knowledge of food and beverage, agriculture, and Vermont culinary history and leave with cool prizes from local businesses!
Registration/Doors open at 6pm and trivia starts at 7pm
This class has been sold out!
This monthly series is a collaboration with US Committee for Refugees and Immigrants Vermont (USCRI). Together we will learn to make three classic, festive dishes from Morocco. Dajaj Mohamer is a roast chicken dish flavored with olives, spices and pickled lemons. It is traditionally served at weddings and is eaten with a baguette. We will learn the secrets for pickling lemons at home to give full flavor to this dish. To accompany the chicken, we will learn to make two vegetable sides that are served throughout Morocco, each region having its own variation. Zaalouk is a popular salad made with fried eggplant and tomatoes and Taktouka is a flavorful dip made with charred green pepper, tomato, garlic and fresh herbs. Our instructor, Houda Musanovic, is originally from Meknes, Morocco and came to the US in 2001. She is a mother of two, as well as an amazing cook and enthusiastic instructor. Houda writes, "I love Vermont because of the diversity and friendly people. I miss home still so I love to make Moroccan food. I hope you will like the dishes I will teach you."
Join us for a fun morning of making healthy Halloween-themed snacks! We will make pretzel & cheese broomsticks, clementine “pumpkins”, and fruit monster faces. This is a drop-in event, so no need to sign up. We’ll also have coffee and music to enjoy. Feel free to drop in for a few minutes, or stay for the morning.
In this class, we will learn about the time-honored tradition of fermentation to preserve vegetables as well as the benefits of consuming nutrient-dense raw fermented foods. This will be a fun and casual evening of preparing veggie ferments, from traditional sauerkraut to variations on the traditional stuff, using seasonal veggies. All participants will go home with their own prepared jar of kraut and a wealth of knowledge about this fascinating form of food preservation. You will also receive a recipe card for sauerkraut.
About the instructors: Jason and Caitlin Elberson own Sobremesa, which they founded in 2014. They make a diverse line of flavorful kimchis and krauts using organic Vermont grown vegetables, as well as produce micro-batches of bubbly kombucha. They are passionate food preservers and are excited to share their knowledge with fellow City Market shoppers. When they're not fermenting, Jason and Caitlin enjoy working on their Charlotte homestead with their two year old son and tending to their Icelandic sheep and flock of laying hens.
This class has been sold out!
Join us on a culinary journey to 18th century Naples as we learn about the birthplace of pizza, the craftsmanship of the pizzaio (the expert pizza-maker), and the unique geographical and environmental conditions that make the Campania region of Italy world-renown for its pizza. The class will cover the origin, culture and customs surrounding pizza-making (and eating!) in Italy. We will explain the rules set by the Associazione Verace Pizza Napoletana for a “True Neapolitan Pizza.” We will learn techniques for preparing Neapolitan-style dough, including flour types and high-temperature baking methods. We will demo how to make a tomato sauce that concentrates peak tomato flavor and we will discuss cheese selection and application of traditional pizza toppings. Learn about the ancient art of pizza making, with recipes you can prepare in a home kitchen. 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 apprenticed with pizza makers in Naples.
Join us for a Filipino feast! In this class we will learn how to make Lumpia (also known as egg rolls). Lumpia is a traditional snack commonly found in the Philippines and Indonesia. These rolls can be made with a variety of fillings, but in this class we will make two different kinds of Lumpia: seasoned ground pork and a vegetable mix. 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.
The Burlington Farmers’ Market goes indoors from November through April and features seasonal meats, produce, and handmade crafts from dozens of local producers. In November, swing by our table to pre-order your Thanksgiving turkey and sample some tasty sides that the whole family will enjoy!
This class has been sold out!
Join us for an evening of Eritrean cooking! Together, we will be making three dishes popular in Eritrea and Ethiopia. Together, we will make a beef stew called Key Wat, spiced generously with berbere. Then we will make two vegetarian dishes, Gomen, a kale and tomato dish also made with onion, tomato, garlic and fresh ginger and Yemisir Wat (spicy lentils), a popular dish in Eritrea and Ethiopia made up of lentils, cooked with tomatoes, ginger and garlic. We will also have injera, a fermented flatbread made from teff and barley flours. 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. Together with her friend Alganesh Michael, Mulu cooks for Ethiopian Night at ArtsRiot once a month and caters for private events.
How would you like to snack on some cheese while you learn about it? In Cheese 101, we will explore the different major styles of cheese, what makes them unique, how they are made and where they originated from. Some of the styles of cheese we will talk about include Alpine, milled curd, bloomy rind, lactic curd, wash rind, natural rind, pasta filata, washed curd and a few others.
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!
This class has been sold out!
This monthly series is a collaboration with the US Committee for Refugees and Immigrants in Vermont (USCRI). Together we will make a traditional Sudanese meat stew called Gayima. Gayima is a dish consisting of ground meat, potatoes, onions, carrots, peats, tomato paste, garlic and ground cinnamon sticks. Samya Elzareif, the instructor was born in Sudan and came to the U.S. three years ago. She has been cooking since she was a little girl and is well known for her mastery in cooking the dishes she learned from her mother and father. Samaya is also famous for her intricate henna paintings.
Nectar's Co-owner and private chef, Jason Gelrud, welcomes you to a class on Southern style chicken and biscuits—the ultimate comfort food! Learn how to make creamy, scratch-made chicken soup and light and airy buttermilk biscuits! You will learn about stock, mirepoix, biscuit dough troubleshooting, as well as a few other culinary techniques! At the end of the class, students will be able to sit together and enjoy the fruits of their labor.
We’re excited to welcome a fellow co-op to the neighborhood! Join us for day 1 of REI Co-op’s 3-day Grand Opening Celebration November 15-17 for giveaways, music, food, and more! Swing by our table on the 15th for DIY Trail Mix.
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, perfect for your Thanksgiving festivities right around the corner! 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.
With this interactive and hands-on tour, participants will learn how to shop for affordable, fresh, long-lasting, and nutritious foods at City Market. We will begin by exploring the Produce and Bulk departments, learning a simple method for finding the best value on fruits, vegetables, grains, and beans by paying attention to the price per pound. Then we will enter the Grocery aisles and Perishables coolers and learn to become savvy label readers as we shop for nourishing, long-lasting foods that contain 5 ingredients or fewer. No matter what kind of diet you follow, these pennywise tools will help you stock your kitchen with a variety of healthy, local, and even organic foods and develop a better understanding of Co-op sales.
If the date and time above doesn’t work for your schedule, or if you would feel more comfortable with a one-on-one individualized tour, please contact our Outreach and Education Coordinator, Elena Palermo at firstname.lastname@example.org or 802-861-9757.
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.