Cooking Classes

Join Medford Food Co-op's Board Member and plant-based cuisine expert, Fran Batzer, as she demonstrates the JOY of layering flavors, textures and colors with seasonal whole food plant-based (WFPB) recipes. Learn tips on how to make simple whole food ingredients pop with flavor while not adding refined sugars, oil or salt. Fran will share recipes for Low Calorie and Nutrient Dense Smoothies, Monk Bowls, and a special dessert. The entire menu is vegan, gluten-free, and delicious.

We all love the classic dishes served at our favorite Chinese restaurants. Did you know most of these dishes can be prepared in the time it takes to steam a pot of rice?

Come spend an evening with Co-op Chef, Stanley Butler, and learn some of the secrets of great Chinese food. The class will start with an appetizer of egg rolls and then dive into the perfection of broccoli beef and Kung Pao chicken. These crowd pleasing dishes are a great way to learn about stir frying and how to use powerful flavours delicately.

Shopping on a budget never tasted so good! Learn how to prep and prepare flavorful and fun meals on a tight budget. Looking to cook healthy meals at home, while reducing your grocery bills? Well, then this class is for you.

We’ll start with a healthy appetizer of hummus, followed by a warming lentil soup. We will also serve up a little fancy-free frittata. This class is vegetarian and gluten free.

Indulge your sweet cravings without spiking your blood sugar and being stuck on the endless sugar roller coaster loop.

There is nothing better then cranking the oven on a cold day and filling your home with the sweet smells of baking. Join the Co-op’s own Katie Merlo as she shares how to make dessert recipes for her favorite time of year. As an avid baker and lover of all things sweet, Katie will demonstrate her way of showing loved ones you care through the gift of pastries. Learn tried and true recipes tested on her own family like Pumpkin Cheesecake, Carrot Cake Cupcakes with cream cheese frosting, truffles and apple pie.  

Nothing warms your house quite like a pot of soup simmering away in the kitchen. Any chef will tell you the secret to a good soup is a good stock. Join the Co-op’s very own chef, Stanley Butler, and learn the classic techniques for stock making. Then, learn how to turn that stock into bold, flavorful and hearty soups. Menu will include braised Oxtail Soup, Mulligatawny and Butternut Squash with Miso and Greens.

Celebrate the holidays Moroccan style! Moroccan food has been enriched for over two thousand years by surrounding cultures to become a unique mix of sweet, salty and earthy flavors. In this class, Tiazza Rose will host a Christmas cooking party like no other: a Christmas party in Morocco! Learn new recipes that will spice up your holiday creations and taste unique dishes and exotic drinks.

Medicinal herbs are a great way to get well and stay healthy. Get a jump on cold and flu season this year by learning how to make your own tasty herbal remedies. Join local herbalist and medicine maker, Samantha Roberts Wylder, for an evening of crafting and tasting herbal medicine that will keep you and your family healthy all winter long. Learn how to make Elderberry Syrup, Fire Cider, Wine Mulling Mix and Herbal Vapor Rub.  Samantha will teach you step by step how to make these delicious, useful remedies, and you’ll go home with samples of them to stock your medicine chest.

One of the most anticipated events of the year is almost here: the holiday cookie swap! But for people with food allergies, RSVP’ing ‘no’ is all too common. Pastry Chef Allison Brummet wants everyone in on the fun of holiday baking with gluten-free recipes for Roll-Out Sugar Cookies with Royal Icing, Gingerbread, and Iced Pumpkin Cookies. Have your friends and family asking, “Is this really gluten-free?” with Allison’s favorite holiday cookie recipes, step-by-step techniques, decorating ideas, and useful tips for gluten-free baking.

Pickling is the art of acidifying vegetables for flavor and preservation. But these aren’t your grandmother’s vinegar pickles, from asparagus to zucchini any vegetable can be pickled with fermentation. Learn the art and science behind lactic acid fermentation, taste the incredible flavors this method has to offer and learn how these foods are an important piece of gut health. And finally put it into practice by using fall vegetables to make your very own jar of fermented pickles to take home.