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Cooking Classes - PDF


									Cooking Classes

Cooking School Preview
Monday, January 5, 6:30-7:30 pm • Free
If you’ve ever been curious about our cooking school, come check it out at this free class.
Get a taste of our winter schedule and learn a new recipe. Enjoy special discounts on
future classes when you sign up at the preview class!
Instructor: Dionisio Esperas

Cozy Comfort Foods
Thursday, January 8, 6:30-8:30 pm
$39, $30 Co-op owners
Learn to make hearty winter fare such as crab and corn chowder with garlic crostini,
better-than-mom’s macaroni and cheese, layered Southwestern chicken casserole, Joe’s
special scramble (eggs, spinach, mushrooms, onions), and chocolatey chocolate chip
cookies. These recipes will warm up those chilly nights, and they are great for leftovers!
Instructor: Gigi Warshawsky

Kids and Teens in the Kitchen: Essential Baking Techniques
Breads and Biscuits (suggested ages 9-15)
Saturday, January 10, 10 am-12:30 pm
$45, $35 Co-op owners
There is nothing more enticing than bread fresh from the oven. Students will learn the
basics of bread making. We will make monkey bread with cinnamon and sugar, sweet
potato biscuits and a quick French bread served with strawberry jam and butter.
Instructor: Jill Simmons

Knife Skills
Thursday, January 15, 6-8:30 pm
$45, $35 Co-op owners
Chef Dio will go over vegetable preparation as well as a step-by-step lesson and hands-on
practice with boning out a chicken breast and prepping an entire chicken. You’ll leave
with your prepped vegetables and chicken, as well as a recipe for dinner the next night!
Light snacks will be served. Bring a chef’s knife, boning knife and cutting board with
you to class.
Instructor: Dionisio Esperas

Growing Healthy Children: Eating Well on a Budget
Saturday, January 17, 10-11:30 am.
Feeding your family healthy and delicious food doesn’t have to break the bank. This kid-
friendly workshop will give you ideas for:
• menu planning
• making the most of left-overs
• creating simple meals for all ages
• buying in bulk and in season to save
• involving your children in the kitchen
Instructor: Clare Bonsall

Glory of Garlic
Tuesday, January 20, 6-8:30 pm
$45, $35 Co-op owners
Garlic has been treasured for its intense flavor, health benefits and nutritional properties
for thousands of years. Learn some traditional and unique uses for garlic in flavorful all-
new recipes: grilled prawns with habanero-toasted garlic vinaigrette, potato garlic soup,
cheesy garlic bread, spaghetti with garlic, and mushrooms al ajillo, a Spanish tapas recipe
of garlicky mushrooms!
Instructor: Cris McKone

International Rice Dishes
Thursday, January 22, 6:30-8:30 pm
$39, $30 Co-op owners
Rice is consumed in thousands of variations all over the world. Travel from Europe to
Asia and then back to America to learn to make Spanish paella, Indian biryani, Cajun
jambalaya, Chinese fried rice, and Thai coconut sticky rice with mango. In addition to the
recipes, taste unique whole grain rice varieties from around the world.
Instructor: Dionisio Esperas

Taste of a Greek Winter Dinner
Saturday, January 24, 10 am-12:30 pm
$45, $35 Co-op owners
Litsa will help you prepare a traditional Greek-style feast that is perfect for your next
winter gathering. Learn to make such favorites as winter greens salad with caper and sun
dried tomato vinaigrette, grilled spicy pork sausage and olive kebabs – very traditional as
appetizers during the winter months, chicken and fennel stew with quince, and tangerine
scented almond cookies served with vanilla bean ice cream for dessert.
Instructor: Litsa Pitsillidou

Simple and Delicious! Cooking on a Budget
Monday, January 26, 6:30-8:30 pm
$35, $25 Co-op owner
Learn to make easy and budget-friendly family meals that are delicious and nutritious:
potato kale and sausage bake, white bean soup with roasted garlic, butternut squash and
red lentil soup, and tofu and vegetable stir-fry. In addition, we’ll introduce a variety of
whole grains that are simple to prepare, economical and healthful.
Instructor: Terese Esperas

Four Meals from Two Chickens
Tuesday, January 27, 6-8:30
$45, $35 Co-op owners
Cris will teach you money saving techniques to stretch two whole chickens (one fresh,
one roasted) into four meals to feed a family of four. Quick chicken stock (which will be
used to make Roman-style egg-drop soup), chicken enchilada casserole, cashew chicken,
and chicken cacciatore.
Instructor: Cris McKone

Guiltless Desserts with Alternative Sweeteners
Thursday, January 29, 6:30-8:30 pm
$35, $25 Co-op owners
Dessert does not have to be denied when it comes from mother nature! Erika will teach
you the ins and outs of natural and alternative sweeteners. We will make raw cocoa pecan
brownies, cashew nut cream over winter fruit, chocolate mouse, apple cobbler, and
coconut-date bliss bites. Learn about everything from agave syrup to stevia!
Instructor: Erika Reagor

Flavors of Africa
Wednesday, February 4, 6:30-8:30 pm
$35, $25 Co-op owners
Join Chef Daniel in exploring the exotic flavors of African cuisine. You’ll learn simple
and delicious recipes from various regions. We’ll prepare dishes from Senegal, Morocco,
Ethiopia, and Ghana. The class will include Moroccan lentil soup, yassa (Senegalese
lemon chicken), Ethiopian shro wat, and Ghanan baked bananas.
Instructor: Daniel Casbarro

Tamale Workshop
Thursday, February 5, 6-8:30 pm
$45, $35 Co-op owners
Learn the art of tamale making from scratch! You will make chicken tamales with salsa
verde, black bean and corn tamales, and chile relleno tamales. Gigi will also demonstrate
seasonal greens with avocado vinaigrette, easy refried beans, and red wine sangria.
Instructor: Gigi Warshawsky

Cioppino Party
Monday, February 9, 6:30-8:30 pm
$45, $35 Co-op owners
It’s crab season and we’re throwing a party! Learn to make crab soufflé, classic cioppino,

Caesar salad, sourdough bread, and dark chocolate-orange brownies.
Instructor: Dionisio Esperas

Easy One-Dish Meals
Tuesday, February 10, 6-8:30 pm
$45, $35 Co-op owners
We’ll make simple homey recipes both family-friendly and guest-worthy without the
hassle of using multiple pots and pans! Learn how to get organized and use quality
ingredients for delicious results. In this hands-on class we’ll make potato and sausage
breakfast popover casserole, creamy baked penne and chicken with artichokes, lentil
sausage soup, chicken stew with biscuits, and chicken and rice casserole.
Instructor: Cris McKone

Escape to the Greek Isles
Thursday, February 12, 6-8:30 pm
$45, $35 Co-op owners
Has winter weather got you down? Escape to Greece with Litsa and enjoy warm spinach
salad with orange, savory meat pie, stuffed cabbage leaves, traditional Greek cake of
sweet baked halva made with lots of almonds in honey syrup.
Instructor: Litsa Pitsillidou

Valentine’s Day Chocolate Desserts
Saturday, February 14, 10 am-1 pm
$45, $35 Co-op owners
We will make chocolate fondue with homemade almond biscotti, bittersweet chocolate
truffles dusted with cocoa powder, chocolate molten lava cakes served à la mode, and
award-winning Irish Crème cheesecake with chocolate ganache. Jill will cover the history
and processing of chocolate, purchasing tips and recommendations, and essential
techniques for working with chocolate. Take home your homemade truffles and a mini
cheesecake to share with your valentine!
Instructor: Jill Simmons

Valentine’s Day Wine and
Chocolate Tasting
Saturday, February 14, 4-6 pm
$15, $12 Co-op owners
Join us for a romantic second Saturday Valentine’s Day celebration with cooking
demonstrations, wine tasting and live music. Experience a luxuriously decadent and
mouthwatering chocolate fondue, as you sip unique hand picked wines and bubbly! We’ll
tempt you even more with a selection of aphrodisiacal organic appetizers.

International Street Food-Asia
Thursday, February 19, 6:30-8:30 pm
$39, $30 Co-op owners
Street foods have become the heart and soul of many cultures’ food traditions and
culinary heritage. These ready-to-eat foods are prepared and served in public places—
usually bustling city areas where people need quick, inexpensive and nourishing fare
that’s easy to eat on the go. Journey with Dio to Asia and sample: Indian dosas (crepes)
served with chutney, beef satay with peanut sauce, steamed Chinese pork buns, and
Vietnamese bahn mi sandwiches with pickled vegetables.
Instructor: Dionisio Esperas

Wild about Mushrooms
Monday, February 23, 6:30-8:30 pm
$39, $30 Co-op owners
In this class we will explore the wonderful world of mushrooms. Using fresh and dried,
wild and cultivated, learn savory recipes that will make your taste buds dance! We’ll
prepare mushroom crostini, Tuscan mushroom salad, wild mushroom crepes, creamy
mushroom soup, and a special wild mushroom saute. Taste unique wild mushrooms such
as hedgehogs, yellowfeet, and black trumpets. Recipes subject to change based on
mushroom availability.
Instructor: Terese Esperas

Eating for Weight Loss
Thursday, February 26, 6:30-8:30 pm
$35, $25 Co-op owners
In addition to learning recipes to help you reach your healthy weight, this class will also
discuss balancing your blood sugar, metabolism, cleansing and other topics related to
weight loss. Enjoy vibrant veggie juice, glorious green veggie salad with a creamy
avocado dressing, spicy quinoa and bean pilaf, black cod over sautéed winter greens and
broccoli and a non-dairy fruit ice cream.
Instructor: Erika Reagor

Sensational Sushi
Thursday, March 5, 6-8:30 pm
$45, $35 Co-op owners
Learn the technique for rolling sushi as well as making nigiri, sashimi and other types of
sushi rolls. We’ll make a California roll with avocado, an innovative smoked-salmon roll
with pickled red onions, and a light and refreshing cucumber roll. You’ll eat what you
roll, so come prepared to have a great meal and lots of fun!
Instructor: Dionisio Esperas

Wine Country Cuisine
Saturday, March 7, 2 pm-4:30 pm
$45, $35 Co-op owners
France is a country that takes great pride in first-rate food and wine. Contrary to popular
belief, creating delicious French cuisine does not have to be complicated. This class
features a four course menu that incorporates fresh winter ingredients. Prepare to enjoy
ham, mushroom and cheese crepes, a luscious leek and potato soup, Provençal sautéed
chicken with tomatoes and black olives, braised fennel with white wine, and chocolate
soufflé. Each course will be paired with a different wine selection. This class will include
a discussion of each wine choice and how it complements the food course. To enroll,
students must be 21 years and older.
Instructors: Jill Simmons and Walt Simmons

Taste of the Philippines
Monday, March 9, 6:30-8:30 pm
$39, $30 Co-op owners
Filipino cuisine is unique – drawing from Chinese and Spanish influences. Join Dio as he
prepares Filipino recipes from his childhood. Learn to make some of his family’s
favorites such as: vegetable lumpia, Dad’s kare-kare ox tail stew, kabocha squash and
long beans in coconut milk, Pancit palabok noodles, and Mom’s banana lumpia for
Instructor: Dionisio Esperas

Southwestern Flavors
Tuesday, March 10, 6:30-8:30 pm
$39, $30 Co-op owners
Come and join Gigi as she takes you on a trip to the southwest where you will sample
Southwestern chicken and corn bisque, black bean, chile and cheese egg rolls, seasonal
greens with lime ranch dressing, chili-rubbed rib eye steak with chimichurri sauce, and
ice cream Napoleons with Kahlua and Mexican chocolate sauce.
Instructor: Gigi Warshawsky

East Meets West at the Armenian Table
Thursday, March 12, 6 pm-8:30 pm
$45, $35 Co-op owners
Join Litsa as she prepares some of her favorite Armenian recipes. Armenia is located next
to Turkey at the juncture of Eastern Europe and Western Asia, making for a blend of
flavors and cultures. Our menu will include lahmajoun—similar to small pizzas with
spicy ground lamb, lentil salad with walnut oil and cheese, baked chicken in yogurt
turmeric sauce, and for dessert—kadaif with date and cheese filling.
Instructor: Litsa Pitsillidou

Hearty Vegan Soups and Stews
Saturday, March 14, 10 am-noon
$35, $25 Co-op owners
Join vegan chef Wim van Warmerdam in this hands-on class and prepare cremini
mushroom and barley soup, curried sweet potato and peanut stew, coconut-curry lentil
and tomato stew, and miso vegetable stew served with buckwheat noodles.
Instructor: Wim van Warmerdam

International Street Food—Europe, America, Mexico
Thursday, March 19, 6:30-8:30 pm
$39, $30 Co-op owners
After our tour of Asia, we’ll stop off in Europe and then journey back to the US via
Mexico and taste more of everyone’s favorite street foods. Grab a handful of napkins and
be prepared to say “Mmmm” after every messy bite! Dio will make savory meat pasty
(individual meat pies), potato knish, tacos, homemade soft pretzels and chocolate
hazelnut crepes.
Instructor: Dionisio Esperas

Healthy Eating on the Go!
Thursday, March 26, 6:30-8:30 pm
$35, $25 Co-op owners
These days, the biggest challenge is how to eat healthy with a busy schedule. Erika will
provide you with tips on how to prepare healthy meals ahead of time plus quick and
healthy snacks. Leave with a comprehensive healthy snack list and lots of wholesome
lunch and dinner options. Learn tips for eating out and how to keep your energy up! Taste
some of Erika’s favorite recipes and get inspired!
Instructor: Erika Reagor

Kids and Teens in the Kitchen: Essential Baking Techniques
Let them Eat Cake! (suggested ages 9-15)
Saturday, March 28, 10 am-12:30 pm
$45, $35 Co-op owners
Students will learn the essential tips and techniques of the cake making process. We will
make carrot cake cupcakes with cream cheese frosting, angel food cake with a berry
coulis and a luscious chocolate cake with chocolate ganache frosting.
Instructor: Jill Simmons

Spanish Tapas
Monday, March 30, 6:30-8:30 pm
$39, $30 Co-op owners
Spanish tapas are delicious and fun to share! These “small dishes” are best enjoyed with a
delicious glass of Spanish rioja! Learn to make Pinchos morunos (spiced grilled pork
tenderloin skewers), tortilla Español, empanadas, albondigas (Spanish meatballs), lemon
and herb baked olives, and stuffed peppers. Taste a selection of Spanish cheeses and
wines to complement this tapas party!
Instructor: Terese Esperas

Series Classes

Vegetarian Indian Cooking
January 19, February 21, and March 23
3 classes for $120, $95 Co-op owners
Individual class $45, $35 Co-op owners

In this series, Shankari shares her family’s secrets for authentic vegetarian Indian cuisine.
Taste how light and healthy Indian food can be when prepared with the finest organic
seasonal vegetables using minimal fat. Learn about basic traditional ingredients and the
importance of using whole spices. Expand your understanding of Indian cuisine, through
Shankari’s stories about Indian culture and history.
Instructor: Shankari Easwaran

Indian Vegetarian Specialties
Monday, January 19, 6-8:30 pm
Shankari will kick off this winter by familiarizing you with a variety of Indian flavors
and spices. Learn to make Indian tomato soup, aromatic spiced butternut squash and
garnished with fresh coconut, simple buttery rice with onions, black eyed peas and
mushrooms, and almond burfi for dessert.

Vegetarian Indian Feast
Saturday, Feb. 21, 10 am-12:30 pm
Shankari will teach you to make: carrot and ginger soup, kadhai paneer—Indian cheese
with winter vegetables, Indian cabbage stir fry, rosemary lemon rice—a modern twist on
Indian cooking, and kheer—a dessert pudding made from chick peas, brown sugar, milk
and cardamom garnished with roasted cashew nuts.

Indian Vegetable Dishes
Monday, March 23, 6-8:30 pm
Learn to make some of Shankari’s
favorite recipes from her childhood: kohlrabi cooked in a buttermilk sauce with ground
coconut, green chilies and cumin, curried mushrooms, sautéed eggplant with roasted
chickpea and coconut powder served with basmati rice. We’ll finish with fruit kheer
pudding for dessert.

Tour of India
Tuesdays, January 13, February 17, and March 17, 6-8:30 pm
3 classes for $120, $95 Co-op owners
Individual classes $45, $35 Co-op owners

Shankari will take you on a culinary tour of India as she teaches you to prepare some of
her favorite dishes from three different regions of India. Discover how to use a variety of
meats and seafood, fresh vegetables and Indian spices to create menus that will take your
palate to delicious and exotic far away places!
Instructor: Shankari Easwaran

Recipes from Hyderabad
January 13
Hyderabad is the capital of the state of Andhra Pradesh and is the fifth largest city in
India. Menu: hyderabadi marag (lamb stew), bagara rice, mirchi ka salan (fried anaheim
peppers cooked in peanut sauce), amchur kofta (meatballs cooked in a spicy and sour
sauce) and shahi tukda, a rich bread pudding.

Konkan Specialties
February 17
Konkan also called the Konkan Coast or Karavali, is a rugged section of the western
coastline of India from Raigad to Mangalore. Menu: fish curry with coconut and
tamarind, egg curry with caraway seeds, garlic potatoes, masala bhath—a traditional
wedding recipe with rice and roasted spices and vegetables, and kesar bhath—a popular
sweet dish of rice cooked with cloves and sugar and garnished with nuts and raisins.

Punjabi Feast
March 17
The Punjab region straddles the border between India and Pakistan. Menu: samosas with
mint yogurt sauce, gobi paratha (Indian bread stuffed with grated spiced cauliflower),
murgh makhani—also known as butter chicken, and shahi rabdi—a Punjabi dairy treat.
Cucina Italiana
January 7, February 16, and March 16, 6:30-8:30 pm
3 classes for $105, $80 Co-op owners
Individual class $39, $30 Co-op owners
Join Italian cooking instructor Lucia for this popular Italian cooking
series featuring recipes from gastronomically diverse Italy. Taste recipes from three
distinct regions of Italy and taste why Italian food continues to be one of America’s
favorite cuisines.
Instructor: Lucia Oliverio

Apulia Region
Wednesday, January 7, 6:30-8:30 pm
Journey to Southern Italy and learn to make pizza de patate (potato pizza), zuppa de
pesce (fish chowder), orecchiette alla pugliese, (little ears pasta with broccoli), and cozze
ripiene (stuffed mussels).

Campania Region
Monday, February 16, 6:30-8:30 pm
Learn to make minestra de campagna (country style soup), Parmigiano de melanzane
(eggplant parmesan), carciofi ripieni (stuffed artichokes Neapolitan Style), and struffoli
allay nepoletana (Neapolitan honey sweets).

Piedmont Region
Monday, March 16, 6:30-8:30 pm
Learn to make specialties from this Northern Italian region like antipasto di peperone
(appetizer of roasted peppers), polenta pasticcata (polenta casserole), gnocchi de spinaci
(spinach gnocchi), and pollo alla marengo (chicken with tomatoes, onion, and

Soups On!
Tuesdays, February 24, March 24 and 31, 6-8:30 pm
3 classes for $120, $95 Co-op owners Individual classes $45, $35 Co-op owners
From bisques to stews, soups are soothing and delicious. Learn the basics for making
great and flavorful soups your friends and family will love during these chilly months.
Instructor: Cris McKone

Warming Winter Soups & Stews
February 24
Menu: Roasted cauliflower & green chile soup with blue corn-goat cheese taquitos,
sirloin black bean chili, wild mushroom soup, browned beef stew, sausage stew with
white beans (served with creamy

Bisques & Chowders
March 24
Menu: Shrimp bisque (rich and elegant), New England clam chowder (an easy version of
the classic), roasted garlic & blue cheese bisque, honey roasted parsnip bisque, and
poblano chicken chowder (a hearty Southwest inspired comfort food).

International Soups
March 31
Menu: Indian dal (the slightly spicy classic), Greek avgolemeno (tangy & creamy),
Tuscan white bean and garlic, turkey albondigas (light and healthy), and French onion
soup (the comforting classic topped with cheesy bread rounds)

In the Kitchen with Eileen
Saturdays, January 31, February 28, and March 28, 2:30-5 pm
3 classes for $120, $95 Co-op owners. Individual classes $45, $35 Co-op owners
Eileen’s Kitchen community dinners have been a popular monthly destination for years.
In these hands-on classes you’ll learn to make the recipes served during this winter’s
Friday night dinners. Gain knowledge and confidence in the kitchen, plus great tips for
making delicious vegan dinners for friends and family.
Instructor: Eileen Murray

January 31
Menu: Crostini platter, creamy broccoli soup, seitan stroganoff, carrot onion miso, bok
choy sauté, hijiki condiment, and gingerbread.

February 28
Menu: French onion quiche, brown rice pilaf, carrot burdock kimpera, lentil paté, collard
green rolls, and chocolate heart cake.

March 28
Menu: Vegetable pancakes, split pea soup, millet croquettes, spring vegetable sauté,
arame cabbage rolls, and carrot cake.

Eileen’s Kitchen
Fridays at 6 pm
January 9, February 13, & March 13
$25 per person
Proceeds benefit Soil Born Farms Urban Agriculure & Education Project
Join Eileen Murray for a delicious community dinner highlighting seasonal vegetarian
fare. Eileen’s community dinners have attracted a following of people with a passion for
organic and vegetarian foods.

January 9
Crostini Platter
Creamy Broccoli Soup
Seitan Stroganoff
Carrot Onion Miso
Bok Choy Sauté
Hijiki Condiment

February 13
French Onion Quiche
Brown Rice Pilaf
Carrot Burdock Kimpera
Lentil Pate
Collard Green Rolls
Chocolate Heart Cake

March 13
Vegetable Pancakes
Split Pea Soup
Millet Croquettes
Spring Vegetable Sauté
Arame Cabbage Rolls
Carrot Cake

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