Join us for a special class with award-winning cookbook author and chef, Amalia Moreno-Damgaard. A Guatemala native, Amalia has been passionate about food and cooking since she was very young. She credits her maternal grandmother for her inspiration and love of fresh ingredients and artisan cuisine. Mayan cookery is the backbone and the ancient foundation upon which Guatemalan cuisine is built. Amalia travels regularly to her homeland to stay connected to her roots and continue to rediscover her culture. During…

Late winter's sunnier days are the perfect time to celebrate the glories of citrus season. With these fruits at their peak, you'll want to let them shine with simple recipes and proper techniques that highlight their punchy combination of flavor and acid. In this hands on class with chef Christopher Buchel, you'll learn how to use citrus to cure raw fish in a simple crudo that will wow your guests, whip up an unconventional salad (no wilting greens here!), and…

FLASH SALE- Originally $75, now $65! Spring planting season is almost upon us! If you're starting a backyard garden from scratch this year, or want to up your game with the one you already have, this class will help you make the most of your garden this growing season. In this class taught by Courtney Tchida, of the Horticulture Society, and Beth Jones, Executive Chef at the U of M's Campus Club, you'll learn what to plant and how to…

Shabu Shabu is a special type of nabe, or Japanese hot pot, that features high quality thinly sliced beef as the centerpiece. While often eaten in restaurants or for special occasions, this dish can also easily be made at home. It's the perfect fun and tasty meal to enjoy with friends or family as it is cooked and eaten at the table as a family-style one-pot meal. In this hands on cooking class with instructor Kimiko Molasky you'll work together…

Paul and Julia Child had their first meal in France at a restaurant in Rouen on their way to Paris. The meal was so good it inspired Julia's decades-long love affair with French cuisine. The couple eventually had a home in Grasse, located in Provence, and Julia spent years cooking and teaching the world this beloved cuisine. In this hands on class with instructor Bret Bannon you'll recreate, in part, that first memorable meal in Rouen, with some Provençal additions,…

In this hands on class, Chef Koshiki Smith of St. Paul’s dearly departed Tanpopo restaurant will teach you how to make your very own hand-rolled sushi. Chef Koshiki will be joined by friend, and fish expert, Richie Mann of Sitka Salmon Shares as you learn about ingredients, including choosing the right fish, rice and fillings, and different types of sushi. Then, under Chef Koshiki’s expert guidance, you’ll try your hand at making your very own sushi rolls. With a bit…

THIS CLASS HAS BEEN CANCELED Sourdough, the oldest form of leavened bread, has been around for millennia and is eaten by cultures across the globe. Likely discovered as a happy accident when bread dough was left out and wild yeasts drifted into the mix, the result was bread with a light texture and delicious taste. Laune Bread is subscription based micro-bakery based in Minneapolis. Their naturally leavened sourdough breads are whole grain focused and sourced primarily from Minnesota. They bake…

THIS CLASS HAS BEEN CANCELED Celebrate this St. Patrick's Day in the kitchen by cooking up an Irish inspired menu in this hands on cooking class with instructor Randi Madden. You'll learn and cook together before enjoying your meal, accompanied by a creamy Guinness of course. From a hearty and familiar stew to new preparations of Irish staples like potatoes and cabbage, you'll learn techniques and recipes that are sure to make any meal feel ☘️. Class menu will include:…

THIS CLASS HAS BEEN CANCELED With spring produce still a distant dream, March menus are the perfect place to inject a punch of flavor and excitement with a year-round favorite: garlic. Aside from its unmistakable and irreplaceable flavor, garlic boasts numerous health benefits and is an important ingredient in many cuisines. In this hands on class with instructor and registered dietician, Ranelle Kirchner, you'll learn all about how to use garlic in delicious vegetarian recipes from around the globe that…

THIS CLASS HAS BEEN CANCELED The Twin Cities boasts more than a few places to snag a delicious Vietnamese Banh Mi sandwich but with the right knowledge and ingredients, you can create a tasty Banh Mi in your own kitchen. Banh Mi are more than just sandwiches, they tell a story of Vietnamese history and the effects of colonialism on its cuisine. In this hands on class, Chef Chris Buchel will share his love of Vietnamese cuisine as you explore…

THIS CLASS HAS BEEN CANCELED Explore the delicious flavors and techniques of authentic Ethiopian and Eritrean cuisine in this class with instructor Mimi Selam. With approachable techniques you can replicate at home, you'll learn to cook dishes with a variety of fresh ingredients and flavors, from light and mild to sizzling plates packed with exotic spices. Ethiopian and Eritrean cuisine is also famous for flavorful vegetarian dishes that can be enjoyed by meat-eaters and vegetarians alike! Class menu will include:…

THIS CLASS HAS BEEN CANCELED Armenia may be a small country but it's well known for its flavorful and unique cuisine that marries influences from the surrounding countries in the region. One specialty, in particular, has made a name for Armenian food across the globe -- Lahmajun. This Armenian take on pizza consists of chewy hand-tossed and formed flatbread topped with a mildly spicy ground meat topping. In this hands on class with instructor Judy Ohannesian you'll work together making…

THIS CLASS HAS BEEN CANCELED Using the five elements found in nature as its guiding principles, Ayurveda, India's ancient system of holistic health and wellbeing, beckons us to revisit our approach to food, ingredients, and cooking techniques. Health and wellness is the foundation of Ayurvedic cooking, which utilizes six tastes to bring satisfaction and balance to all levels of mind, body, and spirit. The typical American breakfast of smoothies, cold cereals, and refined carbohydrates contradicts many of the principles of…

Join us on Wednesday, May 6th for a Zoom webinar giving you an inside look at the upcoming growing season! Our featured speakers include UMN Climatologist Mark Seeley, and The Good Acre's Grower Support Specialist, David VanEeckhout. Mark will kick things off with an in-depth look at the current climate and weather challenges our farmers are facing and will share his farm-focused forecast for the growing season ahead. Next, David Van Eeckhout, will talk about how farmers in our region…

Laune Bread is subscription based micro-bakery based in Minneapolis. Their naturally leavened sourdough breads are whole grain focused and sourced primarily from Minnesota. They bake their breads with freshly milled local flour and rely on natural fermentation to turn out beautiful loaves of sourdough. A bit European, a bit west coast American, Laune Bread is committed to producing high quality, local, "slow" bread. Join us in this Zoom webinar where you'll learn about the process of natural bread fermentation from…

When fall is in the air, it’s time to put cider in your cup! Join us on Thursday, September 24th for a virtual celebration all about apples and the art of cider making with Jason Dayton and Rob Fisk of Minneapolis Cider Company, a local cider company based in Northeast, Minneapolis. In this free class, you’ll learn about the different varieties of local cider and spirits made at Minneapolis Cider Company. Head Cider Maker, Rob Fisk, will share insight into…