| Mon, May 11 |
45 Results
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WaitlistBrent Hofacker (flickr) (CC BY 2.0)A Trip to New Orleans (Southwest)
Heat things up with some Cajun and Creole dishes from down in the Bayou! Make gumbo, catfish po-boys, tamarind-glazed pork with bourbon-molasses sweet potatoes and decadent Bananas Foster, served over banana biscuits. If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections. -
Fresh Ingredients (flickr) (CC BY 2.0)
Air Fryer Veggies (Ella Baker) ONLINE
Using an Air Fryer to cook vegetables is quick—and the healthy results are delicious! In this live online class Kirsten will demonstrate a variety of recipes using in-season local and/or commonly available vegetables including Lemon Pepper Broccoli, Miso Sesame Kale Chips, and Roasted Sweet Potato Sticks. Participants will receive an extensive handout along with the link to join prior to class. There will be ample time for questions during the session, and participants will receive a link to the recording afterwards so you can cook along at your convenience. -
All About Knives & Knife Skills (Northeast)
Bring your current go-to knives and see how they stack up against newer ones. Learn how and why to keep your kitchen blades razor sharp and practice basic cuts in class that you will use over and over at home. If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections. -
All About Knives & Knife Skills (Southwest)
Bring your current go-to knives and see how they stack up against newer ones. Learn how and why to keep your kitchen blades razor sharp and practice basic cuts in class that you will use over and over at home. If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections. -
Baking with Yeast (Roosevelt)
Learn how to bake pita, pizza crust and focaccia. Uncover the specific baking jargon when working with yeast and master some common pitfalls to create delicious food to share. Cost includes a $20 supply fee. Discounts are on tuition only. Call 612.668.4828 to register with a discount. -
Brew Your Own Coffee (Southwest)
Brewing your own coffee is more than a morning routine—it’s a sensory craft that transforms simple beans into a rich, personalized experience. In this class, you’ll explore how flavor, aroma, and brewing techniques work together, from bright, fruity notes to deep chocolatey richness. We’ll cover key factors like grind size, water temperature, and brew method, helping you understand how to bring out the best in every cup and tailor it to your taste. If class is full, please enroll for the waitlist. We will contact you if a space becomes available. -
Caribbean Classics (Southwest)
Bring the Caribbean up north and explore exciting dishes like red beans and rice, voodoo vegetable stew, jerk and curry chicken and pineapple-pecan upside-down cake. If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections. -
Cast Iron Cookery (Southwest)
Cozy home cooking for spring and summer: roasted vegetables, roasted chicken, cheesy cornbread, focaccia intended to raise your spirits in warmer and longer days. Scones with your own hand-whipped cream and fruit preserves. Bring closed containers for taking home your leftovers. Breads transport best in cardboard or heavy paper bags. If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections. -
Cheese Tasting for Beginners (Camden)
Taste your way through through a variety of cheeses while learning about the unique characteristics and cultural background of the world's major cheese styles. We will also cover the best ways to use particular cheeses and where to find budget-friendly specialty cheese. Bring drinking water to sip between tastes as a palate cleanser. Food sensitivity and allergy advisory: Cheeses are coagulated animal milk and may contain animal-derived rennet. -
WaitlistGuilhem Vellut (flickr) (CC BY 2.0)Chinese Dumplings (Lake Harriet Upper)
Prepare the perfect Chinese dumpling using local and organic ingredients. The dumpling is a savory entrée traditionally served during Chinese New Year. Make dumplings that are authentic, healthy and easy to make at home. Price includes a supply kit of ingredients purchased and provided by the instructor. Sign up by yourself or as a group! Price is per person. -
Chinese Mooncakes (Lake Harriet Upper)
Mooncake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival. The festival is primarily about the harvest while a legend connects it to moon-watching, and mooncakes are regarded as a delicacy. At this workshop, you will learn how to make your own crusts to make the mooncakes, fill them, and bake them. You will be able to taste your own homemade mooncakes. Price includes a supply kit of ingredients purchased and provided by the instructor. Sign up by yourself or as a group! Price is per person. -
Chinese Scallion Pancakes (Lake Harriet Upper)
Prepare the perfect Chinese Scallion Pancakes using local and organic ingredients. Make Scallion Pancakes that are authentic, healthy and easy to make at home. Price includes a supply kit of ingredients purchased and provided by the instructor. Sign up by yourself or as a group! Price is per person. -
Chinese Spring Rolls (Lake Harriet Upper)
Spring rolls get their name because they are traditionally eaten during the Spring Festival. It is a Chinese New Year dish especially popular in East China. Spring rolls are cylindrical-shaped rolls filled with vegetables and meat. Fillings are wrapped in thin dough wrappers, then fried, when the spring rolls are given their golden-yellow color. Price includes a supply kit of ingredients purchased and provided by the instructor. Sign up by yourself or as a group! Price is per person. -
WaitlistRoberto (flickr) (CC BY 2.0)Cooking 101: Six Weeks to More Joyful, Improvisatory Home Cooking (Southwest)
In this fast-paced class, enhance your confidence using amazing ingredients from the farmers' market or small and terrific local butchers and grocers. You will focus on basic techniques: build soups by layers, improve your knife skills, make pan sauces, pan-fry, sear, stir-fry, braise, high-temperature roast and make pizza. Learn the basics of food safety, storage, and use herbs and spices, and kitchen tools that make prepping faster, more effective and fun. If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections. -
Cucumbers (Roosevelt)
Cucumbers, a fresh crisp ingredient, almost always available. Cucumber Watermelon Salad - combining Asian & Mexican flavors with hoisin, jalapenos and pistachios; Cucumbers with Feta, Mint & Sumac; Smashed Cucumbers with Salted Peanuts & Wasabi Peas; Chile-Crisp Tofu, Tomatoes & Cucumber served on greens; Cucumber Agua Fresca - “fresh water” - with Mint & Ginger. Cost includes a $15 supply fee. Discounts are on tuition only. Call 612.668.4828 for discounts. -
Decoding Coffee Flavors (Northeast)
Do you want to know more about Coffee and it's different flavors? This is the class for you! -
Demystifying Decaf (Summer)
Do you want to know more about Decaf Coffee? This is the class for you! -
Detroit-Style Pan Pizza (Northeast)
Detroit-style pizza is the cheesiest: not only is the top slathered in cheese; the deep, plushy crust is full of it, and the pizza's edge is lined with pan-crisped cheese crust (frico)! ! Learn how to make this marvelous pizza, including the best flour, cheeses, pans, and toppings for this best of all autumn-winter pizzas. If class is full, please enroll for the waitlist as we will likely add additional sections. -
Detroit-Style Pan Pizza (Southwest)
Detroit-style pizza is the cheesiest: not only is the top slathered in cheese; the deep, plushy crust is full of it, and the pizza's edge is lined with pan-crisped cheese crumb (frico)! Learn how to make this marvelous pizza, including the best flour, cheeses, pans, and toppings for this best of all autumn-winter pizzas. If class is full, please enroll for the waitlist as we will likely add additional sections. -
Dim Sum Dumplings (Ella Baker)
Learn how to make classic dim sum crystal shrimp dumplings (ha gow) in this small group hands on class. -
Easy Ethiopian/Eritrean (Southwest)
Ethiopian/Eritrean food has become a favorite among foodies worldwide. The food is light, healthy, and flavorful, ranging from very spicy to very mild. Experience the thrilling discovery of exotic spices paired with daily ingredients such as vegetables, and beans. For non-vegetarian, we can use different types of meat sautéed with various kinds of flavored healthy oils. Every step is educational, informative and a dream-like trip into the food culture of these historic countries. Registration is per person. If class is full, please enroll for the waitlist as we will likely add additional sections. -
Focaccia (Northeast)
Learn to make superb homemade focaccia two ways: with traditional long fermentation and with quick fermentation in small, deep pans so you can split your breads for making sandwiches. Bring paper or cardboard containers for taking home your leftovers. No plastic. If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections. -
Focaccia (Southwest)
Learn to make superb homemade focaccia with traditional long fermentation and adorn your breads with the toppings of your choice. Bring paper or cardboard containers for taking home your leftovers. No plastic. If class is full, please enroll for the waitlist. We will contact you if a space becomes available or we are able to add additional sections. -
Food Dehydration: Preserving Your Harvest (Camden)
When you have more harvest than you can use, dehydration is the lowest cost, easiest to store and simplest to execute method of preservation applicable to the widest range of foods. Learn the many approaches to drying, storage, and use of your harvest.
