Cooking Classes

The Ashland Food Coop and Rogue Valley Farm 2 School present an hour-long, hands-on experience with lessons in basic knife skills, cooking and nutrition. Viewers will be led through preparing a simple, nutritious lunch. Classic favorites, like grilled cheese sandwiches and peanut butter and jelly, will be explained from a nutrition perspective and then prepared with a twist. Recipes will feature plant-based proteins and alternative ingredients will be highlighted for varying tastes. We will be answering questions like; what is a calorie and what is a whole protein?

Due to coronavirus concerns, this event has been canceled. All registrants will receive a full refund.

From sustainable products to snacks, this class will teach you how you can be a zero waste hero in your community.

Due to coronavirus concerns, this class has been canceled. All registrants will receive a full refund.

This class offers age-old traditional wisdom focused on health, digestion, nourishment, and overall well-being.

Beginning with the basic method of preparing freshly blended and toasted spices to create an original curry seasoning, students will learn the qualities and health benefits of eastern flavors, as well as the foundation to creating delicious and exotic meals.

In this hands-on class, we will prepare cardamom coconut rice, lentil dahl, spicy fig chutney, coconut yogurt raita, and chapatis ( flatbread).

Explore the cuisine of Peru - the original land of potatoes, quinoa, and rich and delicious indigenous delights.

Peru is the exotic land where mountains, desert and jungle meet - and this mix is reflected in the food as well.

In this class, you'll learn how to make a simple but tasty quinoa stew, vegan Peruvian ceviche, and chicha morada, a purple corn drink that is renowned for its flavor and health benefits.

Instructor Jason Wise invites you to experience a culture that will surely leave the taste of the Andes on your tongue.

Join us as we create a delicious budget-friendly menu your pocketbook will enjoy as much as your taste buds.

We will start with a simple salad and show you how to liven up that salad with dressing you can create in 5 min or less. You will have the opportunity to play with flavor profiles and create something truly unique to your own taste.

Learn how to adapt - and even invent - recipes by understanding how to blend flavors so you can create flavorful dishes every time you cook.

Elizabeth Morris, a whole-food, plant-based nutrition consultant and cook, will lead this hands-on class where participants create exciting dishes using the principles of balancing and enhancing flavors.

Working from the basic concepts of flavor as well as world cuisine profiles, participants will use the whole-food ingredients provided to come up with one-of-a-kind recipes.

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Learn how to stay in good health naturally this winter with local herbalist and medicine maker Sam Roberts. And take home your own fire cider!

Do you feel depleted in the cold rainy months? Feel like you catch every cold that goes around?

In this class, you will learn about safe, simple and effective herbal remedies like Elderberry Syrup, Ginger Spice Cold Care Tea, Respiratory Relief Honey, Eucalyptus Breathe Easy Steam and more.

Elevate bread-making to an art form.

In this class, you will learn the techniques and skills to make your own sourdough from scratch, along with what to do with extra sourdough starter.

This class will cover the textures of your bread, thickness, how to deal with bread that is too wet or dry, and many other factors that go into dough.

Demystify this ancient skill and go home confident enough to make bread from scratch.

This class is taught by Henry Herting, a Master Gardener and manager of the Co-op's employee garden.

Great appetizers can elevate any party. Let Katie take the stress out of your holiday party plans as she shows you how to create a classy spread without the stress. Katie will demonstrate a few simple starters with seasonal flavors: cranberry brie pastry bites, walnut and blue cheese stuffed mushrooms, pomegranate goat cheese tarts, and candied spiced pecans.