Calendar of Events
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Cultural Influences of Gumbo: Native American
Cultural Influences of Gumbo: Native American
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
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SOLD OUT Baking Sourdough Bread
SOLD OUT Baking Sourdough Bread
Learn the art of sourdough—and enjoy fresh bread, too! In this hands-on class, discover the health benefits of sourdough, how to care for a starter, and how to mix, knead, shape, and bake bread. You’ll take home a dough ball to bake, an organic starter with locally grown flour to feed it, and a recommended
Baking Sourdough Bread
Baking Sourdough Bread
Learn the art of sourdough—and enjoy fresh bread, too! In this hands-on class, discover the health benefits of sourdough, how to care for a starter, and how to mix, knead, shape, and bake bread. You’ll take home a dough ball to bake, an organic starter with locally grown flour to feed it, and a recommended
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Sprouts: It’s Easy Bein’ Cheesy
Sprouts: It’s Easy Bein’ Cheesy
Cheese comes in all shapes, sizes, colors, and smells! Join the Sprouts and Mr. T. to sample a bunch of different cheeses, some familiar and some not so familiar. Then, we’ll turn some of that cheese into a creamy sauce and put it on macaroni for a delicious mac and cheese! Recipes contain: milk, eggs,
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A Traditional Turkish Dinner
A Traditional Turkish Dinner
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.
Vegetarian Cooking: Lentils and Legumes
Vegetarian Cooking: Lentils and Legumes
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.
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SOLD OUT Baking Sourdough Bread
SOLD OUT Baking Sourdough Bread
Learn the art of sourdough—and enjoy fresh bread, too! In this hands-on class, discover the health benefits of sourdough, how to care for a starter, and how to mix, knead, shape, and bake bread. You’ll take home a dough ball to bake, an organic starter with locally grown flour to feed it, and a recommended
Cooking with Chef Paul: Plant-Based Meals
Cooking with Chef Paul: Plant-Based Meals
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
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Sprouts: Chicken and Dumpling Soup
Sprouts: Chicken and Dumpling Soup
The holidays are behind us, the New Year is underway, and there’s still more chilly weather ahead! What’s a Sprout to do? How about warming up with some classic comfort foods? Join Chef Mike to make a pot of rich and hearty chicken soup full of pillowy soft dumplings, which we’ll enjoy with buttery rolls.
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A Made-Without -Gluten Meal
A Made-Without -Gluten Meal
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
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Hormone Balance, Naturally
Hormone Balance, Naturally
Do you suspect your hormones are out of whack? Katy Wallace, Naturopathic Doctor of Human Nature will present four priorities to focus on to balance your hormones naturally, without replacement- or bio-identical hormones. This class is not designed to and does not provide medical advice, professional diagnosis, opinion, treatment, or services. Classes provided by Willy
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Cooking with Chef Paul: Fondue and Shabu-Shabu
Cooking with Chef Paul: Fondue and Shabu-Shabu
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
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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,
Baking Sourdough Bread
Baking Sourdough Bread
Learn the art of sourdough—and enjoy fresh bread, too! In this hands-on class, discover the health benefits of sourdough, how to care for a starter, and how to mix, knead, shape, and bake bread. You’ll take home a dough ball to bake, an organic starter with locally grown flour to feed it, and a recommended
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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.
