Sharon recently returned from a cooking course in Lucca, Tuscany, Italy, and she is ready to share her knowledge on two traditional Tuscan dishes: Torta D'erbe Lunigiana (vegetable pie) and Pici All'aglione (hand-rolled noodles with tomato garlic sauce)—both use the same dough. The torte filling will include chard, spring onions, zucchini, and perhaps other seasonal

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: Au Gratin Crab,

Burgers, brats, and steaks are classic charcoal fare, of course, but there’s more to explore in the Co-op Rain Garden where we will roast eggplant over hot coals for babaganoush, perfectly grilled marinated chicken and pieces of lamb sausage, pita bread brushed with olive oil and toasted on the grates, and grilled romaine and veggies,

Lucca is a town in Tuscany, whose culinary arts were made popular by Stanley Tucci. The widespread use of farro, borlotti beans (cranberry beans), and lacinato (dinosaur kale) is said to have started in Lucca. We will make the Luccan fruit bread, Buccellato, which originated in the 1400s. While that rises, we will prepare and

Join Chef Mike in the Co-op Rain Garden for a vegetarian feast all from the grill. Grilled romaine hearts with creamy roasted poblano and avocado dressing, halloumi cheese sliders with cucumber and watermelon relish, and grilled pineapple basted in brown sugar and rum with coconut sorbet for dessert! Vegetarian. Recipes contain: dairy, wheat. Demonstration with