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.

Want to make terrific thin-crusted, crispy pizzas in your home oven? You don’t need much equipment—just a plan and a few simple techniques! In class, you’ll make 12” pizzas that bake in about 6–7’”. You’ll trick your oven into giving your dough the highest-possible heat, learn to prep and dress your dough so it doesn’t stick to your countertop, use a wooden peel to load your dough into the oven on a baking steel (or cast-iron griddle without sticking to the peel), and finish your pizzas when they come out, bubbly and fragrant. Bring a small cardboard box for taking home any pizza you don’t devour in class. Extensive handout provided. If class is full, please enroll for the waitlist as we will likely add additional sections.

Take your sandwich-making steps higher in tastiness and surprises in this 3-hour class. You’ll explore easy-to-make sauces and spreads, using Asian, Central and South American, and West African ingredients, toast your sandwiches on the stovetop to deepen their flavors and improve their textures, explore a range of cheeses and ferments to intensify flavors. You’ll try out new sandwich breads and the pans in which to make them at home. Sandwiches are edible art—make the most of them! Extensive handout provided. If class is full, please enroll for the waitlist as we will likely add additional sections.

One of the secrets to contentment is eating with the seasons: heartier in winter; lighter in the warm months. Join Jan for an evening of making winter and fall soups that are not meat-heavy unless you want them to be: Curried kabocha squash; bean-vegetable; winter minestrone with pasta: lentil with cream, walnuts, and cumin. You'll learn about soup pots, layering techniques, choosing vegetables and meats for your soups, upping umami. Bring closed containers to take home leftovers. 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.

You can enjoy ice cream and sorbet so much more when you make them at home! The humblest of ice cream makers freeze faster than expensive compressor models, though they do require that you park the freezer canister in your freezer for 24 hours before using it. The wait and the space are worth it! You’ll use simple Cuisinart ICE-21 machines to learn how to optimize home ice cream-making to make ice cream and sorbets. Get ready for the winter holidays by using the season’s bounty of citrus fruits for sorbets, or concoct boozy eggnog ice cream. 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.

These tasty, long-lasting, vitamin B-rich ferments are simple to make and tasty to incorporate into stir-fries, homemade breads, omelets, sandwiches, braises, soups—just about any fall or winter food that’s cozy, simple, and full of appealing flavors, colors, and textures. Bring 2 quart jars and plastic lids, and leave class 3 hours later with your own ferments celebrating fall vegetables 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.

Just what it sounds like!—that round, thin, crackery, edge-to-edge cheese-and-red sauce pie that tastes best when the lights are low and the neon winks off the edge of your beer mug. This New England pie is laden with little more than tomatoes and cheese, its bottom slathered with olive oil and butter that fries pleasingly. Super tasty, super simple: no need for mastering a peel, no need for a costly steel or large oven stone: you bake in a round pan, period. The finest pans for making this simple delight are Lloyd anodized ones, and we have them! This is a pizza you can master in a single session. Sorry we can’t import the atmosphere and the beer. Extensive handout provided. If class is full, please enroll for the waitlist as we will likely add additional sections.

If you’re tired of meek, uninteresting sandwich bread, here’s the class to take your sandwiches to new heights. You’ll prepare dough for sandwich breads in class, then bake it the next day or evening at home after chilling it overnight in the fridge. You’ll also bake already bulk-fermented dough for potato bread, shokupan (Japanese milk) bread, and black rice bread in class—simple, comforting breads that take only 4 hours, start to finish, to make at home. Before class, you’ll be sent a supplies list that includes recommended pans, one of which you’ll bring to class to load with the dough you’ve chosen to make. Extensive handout provided If class is full, please enroll for the waitlist as we will likely add additional sections.

Prepare and bake a small, exquisite American-style panettone for the winter holidays! This bread is crammed with every culinary extravagance that Italian immigrants to the US in the early 20th century baked into their holiday breads to celebrate the culinary bounty they found here: candied fruit; nuts; spices; liqueurs; sugar. Extensive handout and equipment list will be sent to you before class. Extensive handout provided. If class is full, please enroll for the waitlist as we will likely add additional sections.

Once the days grow shorter and colder, nothing hits the spot like deeply flavored, get-better-by-the-day soups. Choose from Italian sausage and many-vegetable soup; creamy curried kabocha soup; sprightly carrot-orange-ginger soup. Learn ways to increase the umami in your soups and to never make a watery soup again. 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.

Spend a cozy 3 hours making pot stickers from scratch using homemade skins that you can color in vivid hues. Fill them with pork, shrimp, or tofu and a variety of vegetables. Bring a large freezer bag to take home any dumplings you don’t eat on the spot; dumplings freeze very well.

You can enjoy ice cream and sorbet so much more when you make them at home! The humblest of ice cream makers freeze faster than expensive compressor models, though they do require that you park the freezer canister in your freezer for 24 hours before using it. The wait and the space are worth it! You’ll use simple Cuisinart ICE-21 machines to learn how to optimize home ice cream-making to make ice cream and sorbets. Get ready for the winter holidays by using the season’s bounty of citrus fruits for sorbets, or concoct boozy eggnog ice cream. 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.

Join Jan Grover, longtime Minneapolis Community Education instructor, for a 4.5-hour tour of four independent metro butcher’s shops that can help you up your grilling, smoking, and roasting games! These fine, long-established shops offer personal services, deep knowledge and experience, and hand-cut meats raised locally or regionally. No pre-cut, shrink-wrapped meats here! Each shop’s staff of butchers can custom-cut meat for you, suggest optimal techniques for cooking it, and help you become a better meat cook. Each makes a wide variety of scrumptious sausages and bacons smoked on-site. You’ll drive yourself from site to site, where we’ll meet outside each shop before exploring its meat cases, both fresh and frozen. You’ll find cuts you’ve never seen or used before because these shops cut entire sides of meat animals; the more obscure cuts are frozen after cutting because there’s less demand for them. Some of them are the best!) Remember to bring an insulated bag to keep your purchases cold and safe. Bring your checkbook, if you have one, to save these small shops from the transaction fees that credit cards impose on them. There will be options to buy lunch (sandwiches) at our first two stops. You'll receive an extensive handout on the history and special offerings of each butcher's shop, along with recipes using their meats. We will start at the farthest meat shop and work our way back to Minneapolis. Group meets at Hagberg's Meats located at 11325 Stillwater Blvd, Lake Elmo, MN 55042. Transportation is on your own. Group size is limited to 10. If tour is sold out, please add your name to the waitlist. We will contact you if a tickets become available.

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.

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.

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.

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.

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.

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.

Want to make terrific thin-crusted, crispy pizzas in your home oven? You don’t need much equipment—just a plan and a few simple techniques! In class, you’ll make 12” pizzas that bake in about 6–7’”. You’ll trick your oven into giving your dough the highest-possible heat, learn to prep and dress your dough so it doesn’t stick to your countertop, use a wooden peel to load your dough into the oven on a baking steel (or cast-iron griddle without sticking to the peel), and finish your pizzas when they come out, bubbly and fragrant. Bring a small cardboard box for taking home any pizza you don’t devour in class. Extensive handout provided. If class is full, please enroll for the waitlist as we will likely add additional sections.