Upcoming Classes & Events
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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.
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Join herbalist Katherine Elmer of Railyard Apothecary and Spoonful Herbals to traverse the folk wisdom and modern scientific understanding of some common wild and cultivated forest fungi. We will sip Wild Mushroom Chai and discuss the processing and medicinal benefits of medicinal mushrooms such as shiitake, chaga, reishi and turkey tail.
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Join us on Le Jour des Crêpes as it's known in France, or National Crêpe Day, to learn about the history and current cooking practices of savory buckwheat crêpes, known as galettes. The original crêpes galettes were made from buckwheat flour and served with many varieties of savory fillings. Today galettes, with their myriad fillings, are a popular (and gluten-free!) main course throughout France. This class will teach the proper techniques for batter and filling preparation, pan execution and the selection and use of crêpe making equipment. Together, we will make a kale, courgette and shallot filling, sample Alpine cheeses, prepare an herbed salad dressing and those who are feeling brave can try their hand at making a galette complète--a galette filled with grated Emmental cheese, a slice of ham and topped with an egg. We will also practice knife skills, learn about dried herb blends used in French cuisine and practice some French baking terms as we work. 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.
This class has been sold out!
Join local artist Haley Rockwood for a night of Japanese stab book binding. In this class you will learn step-by-step how to sew your own book for a journal, sketchbook or cookbook! You don’t have to have any previous skills or be good at crafting. Let’s enjoy the night and leave with something you can give as a gift or keep for yourself. Haley Rockwood is a local Burlington artist who works with watercolors, acrylic and book making. She co-runs an artist collective called The PoppyClock Collective and wants to encourage people to create and feel good about their artwork.
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.
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Join us for an evening of Eritrean cooking! Together, we will be making three vegetarian dishes popular in Eritrea and Ethiopia: Yemisir Wat, curry lentils cooked with onion, tomatoes, curry, turmeric, ginger and garlic, Ingudai Tibs, a mushroom dish made with berbere, onion, tomato, fresh ginger, garlic, and a crunchy vegetable salad with fresh cucumbers, tomato and parsley. 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. Mulu does some pop-up dinners around Burlington and caters for private events.
Join City Market & Sangha Studio for a slow flow-style yoga class & special treats this Valentine’s Day! Spa Yoga aims to align practitioners with the inner wisdom of deep relaxation by engaging all of the senses. Practitioners can expect flowing, grounded movement to lightly engage and warm up the muscles before transitioning into deeper stretches and longer holds. The physical practice takes time to open the body’s subtle energy and prepares students to experience new depths of awareness in a guided savasana meditation. Class will be followed by tasty treats from City Market! A lovely way to practice with a loved one or treat yourself this Valentine’s Day.
Note: Yoga mats will be provided.
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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). For our February class we will welcome Maya Gurung-Subba and Suk Subba, married partners and owners of the Bhutanese-Nepali restaurant, Maya's Kitchen, on North Avenue in the New North End. Maya and Suk will teach us to make Ema Datshi, one of the most famous dishes in Bhtuanese cuisine and considered a national dish of Bhutan. Ema Datshi is a thick chili made from a variety of green and red chili peppers and homemade cheese, traditionally made in small batches from cow or yak's milk. To accompany the Ema Datshi, we will also prepare basmati rice and a traditional Nepali salad. Maya and Suk were born in Bhutan, but left their homeland in the 1990s. They grew up in a refugee camp in eastern Nepal and moved to New England in 2008. They opened Maya's Kitchen in January, 2019 and are excited to share their love of Bhutanese cooking with the Burlington community!
Join us for a fun morning making Valentine’s Day fruit kabobs! We will have heart-shaped fruit available for kids of all ages. 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.
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 team at learn@citymarket.coop or 802-861-9757.
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Join us for a new series brought to you by Outdoor Gear Exchange (OGE) and City Market: Backcountry Cooking! Tired of living off trail mix and dehydrated meals when you’re camping/hiking/climbing/etc.? Then come on down to one of these seasonal classes! Our resident OGE backcountry chef extraordinaire, Amy, will guide you through how to make nutritious and delicious meals you never thought possible on a camp stove. Get ready for a mouth-watering good time. Attendees will also receive a small gift from OGE.
Join community herbalist Katherine Elmer to explore key herbal strategies to prevent and relieve symptoms of common winter ailments. Participants will also learn how to make fire cider, a traditional herbal winter wellness formula, and take home their own jar of it!
Head on down to the Intervale Center for good food, hot drinks, outdoor recreation and winter fun. They will have free ski and snowshoe rentals for the whole family, kids’ activities and games, delicious food and drink for purchase, a chili cook-off and a bonfire to stay warm!
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January 25th will mark the start of the Chinese New Year, ushering in the Year of the Rat. Learn about Chinese New Year foods and celebrations with Ben Wang, Co-op Member and Chinese teacher at the Vermont Commons School. We will make two kinds of traditional Chinese dumpling fillings, one stuffed with pork and another with spinach. Then, using premade wrappers, we will stuff the dumplings, boil them, make accompanying sauces, and celebrate the New Year while we eat our dumplings together.
This class has been sold out!
Join our very own Executive Chef, Michael Clauss, for a lesson in crafting a well-balanced Ramen bowl for any occasion. This popular Japanese dish consists of curly noodles served in a meat or fish-based broth and is often flavored with toppings like miso, soft egg or pork belly. Why does everyone love ramen? Because it is quick, easy and delicious. Come learn some tips and tricks on how to turn up the volume on this tasty favorite.