Upcoming Classes & Events

Saturday, February 23
10:00am to 2:00pm
UVM Davis Center

The Burlington Farmers’ Market goes indoors from November through April and features seasonal meats, produce, and handmade crafts from dozens of local producers. Once a month, stop by our activity table for fun, hands-on activities for all ages. In February, we will be sampling the top 3 recipes from our We ♥ Local Food  Recipe Contest and asking participants to vote for their favorite!

Food Education
Wednesday, February 27
5:30pm to 7:00pm
Highball Social

This class has been sold out!

Join Stonecutter Spirits and the team from Highball Social as we taste our way through an introductory Amaro sampling, highlighting some of the Amari currently featured at Highball Social! Amaro (Italian for “bitter”) is an Italian class of liqueurs typically consumed as an after-dinner digestif. The Amaro category has also recently surged in popularity in the US, both as a neat sipping experience on its own as well as a dynamic ingredient in cocktails.

This class will cover a brief history of Amaro with a guided taste through an introductory flight of various Amari along with a food pairing component.  The selected Amari will range from bitter to sweet in order to show participants the great range of flavor profiles offered by the Amaro category.

Then, afterwards, anyone who wants to continue the fun can order a full Amaro pour or their favorite cocktail at Highball Social!

Food Education
Thursday, February 28
5:30pm to 7:30pm
Community Room, South End Store

This class has been sold out!

Adele Berrier, a Sensory Evaluation Instructor at Sterling College will lead this workshop where we will explore the art and science of Sensory Evaluation. Adele will lead a guided tasting of food items like chocolate, bread, cheese and a variety of beverages. Participants will learn the vocabulary used to describe and communicate during a sensory evaluation using elementary tastes, flavors, aromas and textures. They will also learn the basics of pairing food items and beverages. This class will leave participants with a newly trained palate, and a deeper understanding of how to enjoy food.

Food Education
Sunday, March 3
12:00pm to 2:00pm
Community Teaching Kitchen, South End Store

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 chocolate cake recipe, perfect for any occasion! 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 treat recipes as well as cake to take home! Come learn how to sweeten up your life in a way that’s both guilt and grain free!

Food Education
Tuesday, March 5
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

Come join us for round two of our Southern Comfort cooking series with Nectar's Co-owner and private chef Jason Gelrud. In this class we’ll learn how to make one of the most popular Southern dishes around: Blackened Shrimp and Cheesy Grits! We will also prepare a mouthwatering jalapeno-infused oil to drizzle on top. Participants will learn about different types of grits, how to clean, prepare and handle shrimp, and a few other culinary tips along the way.

Food Education
Saturday, March 9
10:00am to 2:00pm
UVM Davis Center

The Burlington Farmers’ Market goes indoors from November through April and features seasonal meats, produce, and handmade crafts from dozens of local producers. Once a month, stop by our activity table for fun, hands-on activities for all ages. In March, join us to make your own pancake mix and enter our maple syrup giveaway!

Food Education
Sunday, March 10
11:00am to 3:00pm
Intervale Center

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!

Food Education
Tuesday, March 12
6:00pm to 7:00pm
City Market, Downtown Store

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 Perishable 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 epalermo@citymarket.coop or 802-861-9757.

Pennywise Pantry
Wednesday, March 13
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

This class has been sold out!

The A Mosaic of Flavor series is a monthly collaboration with the USCRI Vermont Refugee Resettlement Program. This class will be taught by Fardowsa whose cooking style is influenced by her multicultural background. She was born in Somalia but spent most of her adult life in Yemen raising her 7 children. In class we will be making a variety of dishes that are popular in both Somalia and Yemen. Sambusa, a popular appetizer in Somalia, is a deep fried stuffed triangular shaped pastry traditionally filled with meat and spices. We will also be making a traditional Somalian Salad and Federation, a pasta and rice dish with beef and chicken. Fardowsa will also lead the group in making a Yemeni potato and egg dish often enjoyed during Ramadan.

Thursday, March 14
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

This class has been sold out! 

Momos are a type of South Asian dumpling filled with vegetables, chicken or pork. In this class we will learn how to make two varieties: a vegetable and beef momo, as well as a tasty sauce to accompany these delicious treats! This class will be taught by Kalsang Mentsang. Kalsang is Tibetan by origin, but was born in Nepal and raised in India. With her multicultural background, she loves to cook food that is influenced by all three countries. For the past 13 years, she has been running a small business called Tibetan Cuisine at the Burlington Farmers’ Market and lives in South Burlington with her husband and two daughters.

Food Education
Saturday, March 16
9:00am to 3:30pm
Champlain Valley Exposition

Jr Iron Chef VT is a statewide culinary competition organized by Vermont FEED challenging teams of middle and high school students to engage in improving their own health and the health of their community by creating nutritious, local dishes to inspire school meal programs.

Learn more: https://vtfeed.org/jrironchefvt

 

Food Education
Tuesday, March 19
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

Together we will prepare an Indian rice pilaf, a nutritious lentil soup and a quick vegetable dish. Participants will learn that cooking with spices in Indian cuisine can be quite simple with delicious and healthy results. During the class, we will go over benefits of spices and how they aid in our digestion. We will also learn how recipes don't have to be time consuming to offer health benefits. Our instructor, Akshata Nayak MSACN, MS is a Clinical Nutritionist who practices at Alternative Roots Wellness Center in Essex Junction.

Food Education
Wednesday, March 20
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

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. Doro Wat is a marinated chicken stew with onion, garlic, ginger, tomato, and the East African spice berbere. We will also make a vegetarian dish, gomen, a kale and tomato dish also made with onion, tomato, garlic and fresh ginger. Lastly, will make Yemisir Wat (spicy lentils), a popular dish in Eritrea and Ethiopia made up of lentils, cooked with tomatoes, ginger and garlic. We will 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.

Food Education
Sunday, March 24
12:00pm to 2:00pm
Community Teaching Kitchen, South End Store

Join us for our cooking series focused on making cooking from scratch as easy as possible! Former Outreach and Education Coordinator, Meredith Knowles, will lead this hands-on class about making healthy, simple, minimal-fuss dishes. We will learn how proteins from different plant sources combine to make complete protein that our bodies need. This class is perfect for omnivores and anyone interested in adding more plant-based protein to their repertoire as well as vegans who want some new recipe inspiration. Along the way, you’ll learn easy kitchen tricks and tips to help make cooking at home easy and fun. 

Food Education
Tuesday, March 26
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

This class has been sold out!

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.   

Food Education
Wednesday, March 27
5:30pm to 7:00pm
Highball Social

Join Stonecutter Spirits and the team from Highball Social as we taste our way through an introductory Amaro sampling, highlighting some of the Amari currently featured at Highball Social! Amaro (Italian for “bitter”) is an Italian class of liqueurs typically consumed as an after-dinner digestif. The Amaro category has also recently surged in popularity in the US, both as a neat sipping experience on its own as well as a dynamic ingredient in cocktails. 

This class will cover a brief history of Amaro with a guided taste through an introductory flight of various Amari along with a food pairing component. The selected Amari will range from bitter to sweet in order to show participants the great range of flavor profiles offered by the Amaro category.

Then, afterwards, anyone who wants to continue the fun can order a full Amaro pour or their favorite cocktail at Highball Social!

Food Education
Thursday, March 28
5:30pm to 7:30pm
Community Teaching Kitchen, South End Store

Experience the wonder of transforming cow’s milk into cultured, nourishing, and delicious yogurt.  Throughout history and around the world, humans have worked with natural processes to transform dairy into tangy, tasty treasures that have not only brilliantly preserved the milk, but also nourished their bodies with beneficial organisms.  In this hands-on workshop, participants will learn easy and inexpensive ways to do what humans have done for generations. We will make and sample homemade yogurt with simple ingredients. Emphasis will be placed on doing these things with every day, easy-to-use equipment and ingredients.  We will also discuss the health benefits of eating living foods.

Food Education