Cooking Class
Calendar of Events
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Chicken: From Processing to Preparation
Chicken: From Processing to Preparation
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
The Best of Scotland
The Best of Scotland
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,
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Cooking with Chef Paul: Cast Iron 101
Cooking with Chef Paul: Cast Iron 101
Bring your cast iron skillet from home to learn how to season, clean, and maintain it properly—this is one cooking pan you shouldn’t be without! On the menu: flatbread pizza, blackened salmon, steak fajitas, and berry cobbler—all made in cast iron! Recipes contain: fish and wheat. Demonstration and hands-on. Tips for class attendees: Close-toed shoes,
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Culture and Cuisine of Louisiana: Beef
Culture and Cuisine of Louisiana: Beef
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: Dirty Rice, Grits
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Creekstone Farms Pork Belly
Creekstone Farms Pork Belly
Our friends at the meat counter are eager to share this new product and Chef Mike is excited to share some ideas for preparing it. How about slow roasted and crispy, braised smoky and sweet in a bao bun, and grilled for tacos? We’ll try all three, so come hungry! Recipes contain: milk, wheat, soy,
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Gone Fishin’: Sablefish and Arctic Char
Gone Fishin’: Sablefish and Arctic Char
Contrary to what you may have heard, cooking fish isn’t so hard, and you don’t have to batter and fry it. Chef Mike has trawled through his favorite recipes and has a stringer full of ideas to share with you. Sablefish, also known as black cod or butterfish, has white flesh that is soft in
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Gone Fishin’: Rainbow Trout and Skatewing
Gone Fishin’: Rainbow Trout and Skatewing
Contrary to what you may have heard, cooking fish isn’t so hard, and you don’t have to batter and fry it. Chef Mike has trawled through his favorite recipes and has a stringer full of ideas to share with you. Rainbow trout is tender and has a mild, nutty flavor that lends itself well to
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Cooking with Chef Paul: Taiwanese Street Food—Water-Fried Buns
Cooking with Chef Paul: Taiwanese Street Food—Water-Fried Buns
Delicious buns water-fried in a pan?! This unique technique showcases how to enjoy tasty buns even without a steamer. Join Chef Paul in this cooking class for a demonstration on how to make this Taiwanese street from scratch. Recipes contain: seafood and wheat. Demonstration only. Tips for class attendees: Close-toed shoes, clothes that are not
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Cooking Classes, Events, and Workshops
Want to see short video introductions from our instructors? Find them here!
For more information about scheduling a private cooking class, visit our Community Spaces page.
Class Refund Policy
Unless otherwise stated in the event description, registrations for events canceled by Willy Street Co-op will be fully refunded. Individuals wishing to cancel their registration for events must contact education@willystreet.coop at least 72 hours in advance to receive a full refund. No refunds will be issued for cancellations made within 72 hours of an event. To cover incurred costs, there are no exceptions to the refund policy besides gifting your class seat to anyone of your choice for the class you paid for.
