Cooking Classes

Did you know

Learn how to buy, store, and prepare an array of mushrooms with cooking techniques that will unleash the magical fifth taste and flavor bomb called UMAMI. 

Are you curious about late-season squash varieties? Winter squash are a powerhouse of deliciousness; a superfood that provides satisfying nutrition in the chilly days of winter. Their versatility lends to game-changing flavors in sweet applications as well as pasta, salads, curries, and much more.

Beer has been brewed for thousands of years - but it’s never too late to join the fad and make your own!

In this class, discover how to make Shio-koji - a versatile condiment - using locally sourced rice koji. You'll also learn different ways to incorporate Shio-koji and miso into your cooking, how to cook perfect rice, make chilled miso soup, and create easy peasy quick pickles.

Learn to make apple cider vinegar and more. Did you know vinegar can be made using anything containing fermentable sugar?

Ashland Food Co-op is thrilled to partner with Farm to School to offer these fun, engaging and educational camps for kids!

Cooking is a fantastic way for kids to learn independence, motor skills, following directions, healthy eating habits - and the universal joy of sharing and eating food!

Ashland Food Co-op is thrilled to partner with Farm to School to offer these fun, engaging and educational camps for kids!

Cooking is a fantastic way for kids to learn independence, motor skills, following directions, healthy eating habits - and the universal joy of sharing and eating food!

Stay tuned - this class will be back soon!

Beer has been brewed for thousands of years - but it’s never too late to join the fad and make your own!

Join Brian Kolodzinski, owner of Bear Creek Malt Supply, in this introductory class where you will learn the basic equipment, ingredients and process to brew your own beer. A brewing overview during the first hour includes a free booklet and visual aids. Get hands on experience during the second hour brewing a batch of beer from start to finish.

This class is hands-on, wheat-free, and vegan/vegetarian.

This hands-on series is inspired by the joy and love of preparing, eating, and serving food. Weaving in stories, memories, and traditions, we will share and explore the simple joys of cooking; with an emphasis on community, hosting, and gathering people together. I hope you will join us for one or more of these classes, where I will share with you some of my favorites, from easy go-to meals to beloved family recipes.

April: Mediterranean Spread Baked falafel, quinoa tabouli, cucumber salad, fresh made pita bread + more.