It may sound cliché, but we really do eat with our eyes. Do you ever wonder how the foods in cookbooks and fancy restaurants look so good? Chef Mike is spilling the fancy lookin’ food tea and will demonstrate some simple techniques that will elevate the eye appeal of every course of your meal from

Are you a tofu fan? Or are you a tofu skeptic? Either way, you will find something new to enjoy when we prepare crispy tofu with sweet and spicy glaze, Co-op favorites sesame tofu and southern fried, and a delicious tofu bahn mi. Join former tofu skeptic Chef Mike in this cooking class and be

Sharon learned to make these dishes while taking cooking classes at the International Academy of Italian Cuisine in Lucca, Italy. You may watch or help prep all the ingredients. Munch on some bruschetta while Sharon puts the dishes together. Tartufo con finocchietti gratinate—fennel gratin with a truffle cream sauce. Chicken, fennel, and sundried tomato packets.

Help Sharon prepare the ingredients for two iconic Jordanian dishes she learned to prepare at Beit Sitti (meaning Grandmother’s house), a cooking school in Amman, Jordan. You will help prepare the ingredients for the traditional Levantine dish, Maqluba, which contains eggplant, vegetables, and rice. We will also prepare baklava for dessert. Recipes contain: milk, tree

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

It may sound cliché, but we really do eat with our eyes. Do you ever wonder how the foods in cookbooks and fancy restaurants look so good? Chef Mike is spilling the fancy lookin’ food tea and will demonstrate some simple techniques that will elevate the eye appeal of every course of your meal from

A trip to Norway inspired Paul to develop this cooking class to compare recipes through different cultural lenses—the cream-based Norwegian Fisherman’s Soup versus clear Taiwanese Dayboat Fish Soup. Join Chef Paul to taste the drastic differences in texture and flavor. Recipes contain: gluten and seafood.  Demonstration. Tips for class attendees: Close-toed shoes, clothes that are

Mushrooms are a fantastic ingredient for delicious dishes and medicinal uses, packed with health benefits and endless possibilities. In this hands-on class, we’ll explore cooking techniques like sautéing, grilling, and roasting mushrooms, plus how to whip up a tasty mushroom pâté. We’ll also dive into making infused products, such as vinegars, broths, beverages, and tinctures.