Cooking Classes

Spend a little bit of time roasting one chicken and the bonus is that several meals are now at your fingertips.

Michelle will teach how simple it really is to roast a tender and super moist chicken, along with caramelized roasted veggies for a deeply satisfying winter meal.

Along with a curry apple chicken salad, Michelle will show you how to create a stock from one chicken that is super easy. She will make a classic chicken soup and a quick Thai coconut chicken soup to taste.

Learn tips and tricks to save money at the Co-op, without compromising flavor. This class will explain how to easily reduce your grocery bill, while still cooking delicious dishes that can be made in under 30 min. Crunchy roasted chickpeas, a simple salad, veggie broth and a juicy berry crisp are just a few of the menu items for this class. 

Kids will have the chance to sample the colors of the rainbow and talk about the nutritional importance of having a colorful diet. 

Kids will make a colorful stir fry, smoothie bowl and top it all off with an avocado “fudgecicle". 

Parents AND kids invited!

Kids 9-12 are invited to enjoy a Veggie Garden harvest and have fun preparing a delicious soup and salad meal in the beautiful Ashland Food Co-op Kitchen.

Jackie Buffaloe from Hands On Grains will Give some lessons on Knife Skills, and using the bounty of the garden.

Jackie has worked with school age Children, in the Farm to School Program, and Bread Making classes throughout the RV.  Educating children about Eating for Health, and making it simple!

(Max 10 Kids)

Our skin is our largest organ!  In this class you will learn how to nourish and protect your skin with homemade herbal toners, creams, masks, and hydrosols.  Join local herbalist and medicine maker Samantha Roberts Wylder on a journey into Kitchen Medicine. Learn the skills and techniques to make potent and tasty herbal remedies in your own kitchen.  We will also talk about teas and tinctures to take for radiant and vital skin. Students will take home recipes and samples of remedies made in each class to help build your home medicine chest.

Learn everything you need to know to be comfortable in the kitchen and with local ingredients of the Rogue Valley.
This class will cover fundamentals such as knifework, cooking technique, braising, sauteing, roasting, grilling and correctly seasoning and preparing basic sauces. These foundations can be applied to all the styles and geographies of cooking.
Learn to utilize all the ingredients you commonly find in your kitchen, while keeping family taste preferences, time and budget in mind.

Join local herbalist and medicine maker Samantha Roberts Wylder on a journey into Kitchen Medicine, learning the skills and techniques to make your own potent and palatable herbal remedies. This series will cover how to make tinctures, teas, oils, salves, creams, syrups, hydrosols, and more!  Each class will focus on making medicine for a different aspect of wellness. Students will leave class with recipes and samples to build out a home medicine chest.

As the warmth of summer arrives, it's time to cool off with some home made ice cream - so let’s make some Italian gelato! In this class, you’ll learn all about gelato and the core principles it takes to make a great gelato.

Learn tips and tricks to save money at the Co-op, without compromising flavor.  This class will explain how to easily reduce your grocery bill, while still cooking delicious dishes that can be made in under 30 min. Crunchy roasted chickpeas, a simple salad, veggie broth and a juicy berry crisp are just a few of the menu items for this class.

Long summer nights are perfect for grilling, so spend an evening honing your technique for your cookouts. We'll cover the meat side, exploring marinades and sauces, and the grill side, addressing hot spots, fuel and more.

This menu is sure to please whether entertaining guests in your backyard or camping by the lake. In this class you will enjoy making: lemon thyme chicken sautee; grilled flank steak with chimichurri; and a grilled veggie platter with a balsamic reduction.