Food Education

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.

Early spring (yes, May is still early Spring in Vermont!) brings bushels of local greens and the first crisp radishes to the table.

As the weather continues to warm and we barrel towards summer, you might be in need of some light, bright, and fresh dinner options! Join Chef Jason Gelrud for a demo of his chicken souvlaki on pita bread with tzatziki sauce and a lovely side dish of Spanakorizo (Greek Spinach Rice).

Join us for an evening of Ethiopian/Eritrean cooking! Watch as Mulu makes her Atkilt Alicha, a stew of carrot, cabbage, and potato flavored with delicious herbs and spices.

Learn to bake a foolproof French quiche, just in time for Mother's Day! The early quiches of the Alsace-Lorraine region of France made use of diverse ingredients, based on seasonality, cost and what could be found or foraged nearby.

April is finally here, and with the warmer weather comes that first taste of spring: asparagus! Join our Executive Chef Michael Clauss as he demonstrates his delicious asparagus risotto recipe, topped with a perfect poached egg.

This class has been sold out!

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.

This class has been sold out!

Join us for an evening of Eritrean cooking! We will learn how to make Mulu’s yesiga wat, a spicy beef stew, and a fresh salad of lentils, cucumber, tomato, and herbs. It’s a fresh, warm, and comforting meal, perfect for dinners during a chilly Vermont mud season!