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

It’s too hot to cook! Let’s try a few no-cook meals on for size and join Co-op instructor Mike T. to demonstrate chilled cucumber soup, delicious ceviche, a raw corn and black bean salad, and a classic icebox dessert. These cool eats are a sure way to beat the heat. Recipes contain: milk, fish, wheat,

Ever find yourself staring down the Bulk aisle at the Co-op and feeling a bit overwhelmed by, well, the bulk of it all? Pondering the seemingly incomprehensible variety: grains, flours, nuts, seeds, and who knew that there were so many different types of granola?! Join Chef Mike for a tour of the bulk department and

The island of Taiwan is surrounded by a pristine ocean, home to all kinds of seafood. In this class, we’ll explore the way to steam a whole fish with a simple sauce and tackle shellfish with a stir-fry technique. A fish fry will also be demonstrated. Join Chef Paul on this cultural culinary experience. Recipes

These recipes are Sharon’s spin on those she learned from Chef Gianluca Pardini in Lucca, Italy. You may watch or help prep the ingredients for the Torta d’Erbe (vegetable torta) and Tiramisu as prepared in Tuscany. While the torta bakes, a volunteer or two will help Sharon construct the tiramisu, which will chill while you

The Co-op is where the chefs shop for the finest quality ingredients, and the fish counter is no exception. Chef Mike is excited to share his favorite shellfish with you and to show you how easily they can be prepared at home. On the menu: Shrimp poached in a flavorful court bouillon, chilled and served

A wok is a versatile cooking pan that should be able to meet most cooks’ needs. Join Chef Paul for this class featuring vegetarian fare. On the menu: Tofu Balls, Fried Dates, Three-Thread Melody, and Egg Drop Soup.  Recipes contain: egg and gluten.  Demonstration Tips for class attendees: Close-toed shoes, clothes that are not baggy