Cooking Classes

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.

Michelle will show you how to make restaurant-quality salmon dishes that are fast and easy to prepare with the most basic of kitchen tools, starting with elegant Scandinavian Gravlax (cured salmon) with a tangy mustard-dill sauce. She will teach you to gently roast salmon to pink perfection with a velvety-soft flakiness that allows you to adjust flavor profiles to your liking.

Wow your loved ones at Mother’s Day brunch with a health-conscious new twist on a classic favorite. You’ll learn how to make grain-free waffles in both exquisitely sweet and delectably savory versions.  These waffles will be supercharged with micro-nutrients to delight the taste buds and charge the body. To (literally) top it all off, you’ll whip up a fresh berry compote and a rich gravy for the two waffles.

Ages 6-9

In this camp, kids will start the day digging their hands into the dirt to gather ingredients, and they’ll end the day sharing food that came out of the ground just a few hours before! Campers will become full chefs for the day to create unique, delicious dishes with farm-fresh ingredients. And they’ll learn techniques to make dressings, sauces and toppings using what is harvested, so these new chefs can continue adding their own flavor to future family dinners.

The transitional phases of the female cycle require certain nutrients to aid in hormonal shifts to reduce issues like insomnia, hot flashes, vaginal dryness, excess weight gain, period cramps, exhaustion, and food cravings. These transitions, such as the luteal phase in the menstrual cycle, peri-menopause and menopause are some of the most powerful transitions for a woman emotionally and food can definitely aid in this process!

In this class, we will cook couscous the traditional Moroccan way and prepare of a variety of regional tagines.

In Moroccan homes, making couscous is an expression of love, generosity, and hospitality. The long steaming process while cooking the delicious tagines feels both celebratory and communal; it’s a good dish around which to build a cooking party.

We will also enjoy a variety of Moroccan appetizers and exotic wine cocktails while preparing the couscous and tagine dishes.