We will explore the history, culture, and foods that made Louisiana a true melting pot. We will explore by ingredients and/or culture, sampling foods that contributed to the main dish of the state, Gumbo. Join Steffry to discuss the traditions and history that make Louisiana what it is today. On the menu: Macque Choux, Three

Help prepare a culturally traditional Turkish meal with Sharon! On the menu: Ottoman Salad, Kofte made with a combination of beef and lamb, and the quintessential Turkish dessert, künefe. You will also take home a sample of either Ottoman spices or Kofte spices, hand-carried to Madison from Istanbul. Recipes contain: milk, tree nuts, and wheat.

You don’t have to be a vegetarian to enjoy hearty and healthy ingredients like beans, lentils, and peas. Chef Mike will demonstrate and serve a hearty lentil stew with greens and potatoes, classic split pea soup, and dal saag (curried red lentils with spinach), and we’ll even make a batch of naan bread from scratch.

Join Chef Paul to learn helpful tips to get started eating more plant-based foods—from setting up your pantry to cooking techniques to replacing animal proteins with plant-based ones to adding more fiber into your daily meals. The options are limitless! Recipes contain: soy and tree nuts. Demonstration only. Tips for class attendees: Close-toed shoes, clothes

Join Chef Mike for some made-without-gluten goodness that everyone can enjoy. Let’s start with some soup, hot and sour, thickened a little with some cornstarch. Next on the menu: creamy on the inside, crispy on the outside, pan-grilled polenta cakes with a rich mushroom ragout and goat cheese. Finally, to finish our foray into flourless

In cold weather, making stock will warm up our dwellings and hearts. We also like to sit down with family and enjoy a cozy meal together. One of the best ways is to have a hotpot or fondue dinner. This melting pot experience will delight and warm our hearts. In this cooking class, Chef Paul

Whole chickens cost less per pound than pieces, and can save a pretty penny if you know how to process them. Join Chef Mike for a lesson in butchering and the basics of cooking poultry. Recipes include chicken picatta and Aunt Hattie's cornflake chicken. We will also discuss food safety when handling raw meat, chicken

Scotland isn't the first country you think of when someone says gourmet cuisine. Sharon will share with you the excellent dishes she learned from the Isle of Mull and Edinburgh. On the menu: Seafood Fritters, Salmon with Caviar-Dill Creme Fraiche, and an adaptation of Cranachan, a Scottish layered dessert with drunken fruit. Recipes contain: milk,