Food Education

Tired of cooking, and especially of all the long grocery lists and the cleanup after?

In celebration of the Persian New Year, we will learn to bake the beautiful scented almond cake that has become known as Persian Love Cake. Made with a blend of almond and semolina flours, and seasoned with cardamom, this cake is moist and dense and can be decorated in many ways.

Join City Market’s Executive Chef Michael Clauss as he demos a classic gumbo recipe, focusing on the proper technique for making a roux and highlighting the flavors found in traditional gumbos. This class will be a great way to add a new dish to your cooking repertoire!  

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.

Join community herbalist Kara Buchanan of Spoonful Herbals to explore herbal kitchen allies to support our immune and respiratory health during the winter season.

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.

Join us for an evening of Eritrean cooking! We will learn how to make Mulu’s fabulous injera, a fermented flatbread made from teff and barley flours.

Stuck in a rut when it comes to making dinner? Join Chef Jason Gelrud for a demo of another easy weeknight meal with tons of flavor!

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.

This class has been sold out!