Fall 2021 Classes Nourish. Cultivate. Cooperate. Sign Up for Classes Online Click Here to Register Online www.coopfoodstore.coop/classes NEW Class Protocols All of us at the Co-op Learning Center are thrilled to be back in the classroom! That said, keeping our partic- ipants and instructors safe and healthy is our top priority. Here are some of the extra steps we are taking to create a safe and awesome class experience: • We are closely following all guidelines from the CDC and local public health officials. Given the rapidly changing nature of the pandemic, all policies and procedures are subject to change. • All attendees will be required to wear masks. Masks must cover both nose and mouth. You can remove your mask briefly while tasting and dining, of course! • We are restricting class size to allow for social distancing and better air circulation. Classes may fill up -fast er than usual, so please add your name to the waitlist. If there is enough interest, we will add additional classes. • For DEMO classes, we will sit one per table, or you may purchase a double ticket and share the table with your guest (each participant will receive all materials and full servings of food). • For HANDS-ON classes, instead of group cooking and family style eating, participants will now have their own stations, utensils, equipment, and ingredients. You may bring a guest to share your table. You will be provided additional ingredients to share and prepare with your guest. Member and Non-member plus guest ticket pricing is marked in ( ). • Come to class prepared to learn and eat! All classes include extensive samples or a meal. • Class reminders will be sent by email 48 hours prior to class. • Payment is expected at the time of registration to confirm your place in the class. • Refunds will be given in full if we cancel a class or if you cancel your registration at least two days before class. • Member discount applies to fully vested Co-op Members who have at least 10 shares. • Co-op Learning Center is not an allergen free kitchen. If you have food allergies please contact us at class- [email protected] as some classes can be adjusted accordingly. Seasonal & Co-op Cooking Everyday recipes and seasonal ingreadients Happy Diwali: Aloo Malor Tikki Virtual! Happy Diwali! Diwali is known as the “festival of lights” thanks to the practice of lighting oil lamps and decorating homes and cities with strings of twinkling lights to symbolize the victory of light over darkness. At the CLC, we embrace all cultures and encourage learning about traditions, holidays, customs through the sharing and making COOKING CREATES A of food! For our Diwali appreciation, we will learn to make Aloo Malor Tikki—fried potato patties stuffed with peas and served with a cilantro chutney. Instructor: Lindsay Smith SENSE OF WELL-BEING Virtual, Hands-on FOR YOURSELF AND THE November 4, 11 a.m.-1 p.m. Ticket Price: $7 Member and Non-member PEOPLE YOU LOVE AND Happy Diwali: Channa Banatura Happy Diwali! Diwali is a major festival celebrated over five days in many parts of India by people of different faiths including many BRINGS BEAUTY AND Hindus, Jains, Sikhs, Muslims and some Buddhists. At the CLC, we embrace all cultures and encourage learning about traditions, MEANING TO EVERY- holidays, customs through the sharing and making of food! For our Diwali appreciation, we will learn to make Channa Banatura—a hearty veggie chickpea curry served with fried bread. Instructor: DAY LIFE. AND ALL IT Lindsay Smith REQUIRES IS COMMON In-person, Hands-on November 4, 5:30 to 7:30 p.m. SENSE—THE COMMON Ticket Prices: $20 Member (+guest $30), $28 Non-member (+guest $42) SENSE TO EAT Sweet Potatoes The “orange superfood” sweet potatoes are not only delicious but SEASONALLY. TO KNOW also chocked full of nutritional goodness. Join this fun demo class as we explore some of the different varieties of sweet potatoes the Co-op carries, the basics in preparing them and of course a few WHERE YOUR FOOD other unexpected recipes. If you think the only ways to enjoy sweet potatoes are baked or fried, think again! Instructor: Lindsay Smith COMES FROM. TO In-person, Demo class November 9, 11 a.m.-1 p.m. SUPPORT AND BUY FROM November 9, 5:30 to 7:30 p.m. Ticket Prices: LOCAL FARMERS AND $20 Member (double $40), $28 Non-member (double $56) PRODUCERS WHO ARE Crème Brûlée Looking for a fun date night class, or something different after dinner—join us for this unique dessert only, in-person, hands-on class GOOD STEWARDS OF OUR as we make crème brûlée. With only 6 ingredients and some sure- fire tricks of the trade, you will be amazed at how easy this decadent desert can be! Instructor: Lindsay Smith NATURAL RESOURCES. In-person, Hands-on —ALICE WATERS November 19, 6:30-8 p.m. Ticket Prices: $20 Member (+guest $30), $28 Non-member (+guest $42) Seasonal & Co-op Cooking Everyday recipes and seasonal ingreadients Shrimp Scampi with Orzo Dinner The universal appeal of shrimp scampi is not the shrimp, but rather Savory Crepe Night the pan sauce: garlicky butter tempered with white wine and bursts Crepes are not just for breakfast. Learn how to whip together savory of lemon, parsley and red pepper flakes. Scampi is often tossed with crepes in no time at all and have an impressive meal you can make pasta or served with crusty bread, but this version instead uses quick- in a pinch. We will mix up the batter then explore different filling cooking orzo. It simmers directly in the pan sauce, soaking up the possibilities. Fun and tasty! Instructor: Lindsay Smith garlicky scampi flavors. And, while the scampi cooks, we will quickly make a fresh Caesar salad. Instructor: Lindsay Smith In-person, Hands-on September 29, 5:30-7:30 p.m. In-person and Virtual, Hands-on September 2, 5:30-7 p.m. Ticket Prices: September 9, 5:30-7 p.m. Virtual! $20 Member (+guest $30), $28 Non-member (+guest $42) Ticket Prices: Apple Season In-person: $20 Member (+guest $30), $28 Non-member (+guest $42) It’s Apple season! We are lucky at the Co-op to get some of the Virtual: $7 Member and Non-member best and most unique that New England has to offer. In true Co-op cooking class style, in this class we will explore new ways to cook Labor Day Retro Gelatin SaladVirtual! with apples—both savory and sweet. Join us for this in-person,demo Calling all culinary daredevils and retro-queens! This labor day retro class where you will eat well and learn more! Instructor: Lindsay gelatin potato salad is not for the faint of heart, and takes a bold Smith personality to serve it—but it is oh so delicious! This recipe hails from 1958 and does require a 1.5 quart ring mold. So who is with me and In-person, Demo Class ready to make an entrance at your neighborhood labor day picnic? October 6, 11 a.m.-1 p.m. Instructor: Lindsay Smith October 6, 5:30-7:30 p.m. Virtual, Hands-on Ticket Prices: September 5, 11 a.m.-12:30 p.m. $20 Member (double $40), $28 Non-member (double $56) Ticket Price: $7 Member and Non-member Jambalaya Rataouille For this in-person, hands-on class we will explore Toni Tipton Martin’s Ratatouille is a southern French dish of stewed vegetables— Jambalaya recipe. Her recipe includes a parched-rice technique that commonly featuring eggplant, sweet peppers, summer squash, garlic, can be attributed to Creole chefs, or originating in the West Indies. onion, and tender green herbs, in a tomato-based sauce. For our The key to this recipe is to get all of our chopping and dicing out the class, we will be using the ratatouille recipe from Alice Waters’ 2007 way first, mise en place, before we start the pork meats rendering. cookbook The Art of Simple Food. What is great about this recipe is This tasty dish will finish off in the oven, enough time to get our it fusses only where it needs to fuss (over the eggplant), and adds stations cleaned up and ready to eat. Bring your to-go boxes, there a few smart, modern details that improve on a well-worn classic. will be plenty to take home! Instructor: Lindsay Smith Instructor: Lindsay Smith In-person, Hands-on In-person and Virtual, Hands-on October 27, 5:30-7:30 p.m. September 15, 5:30-7 p.m. October 5, 5:30-7 p.m. Virtual! Ticket Prices: $20 Member (+guest $30), $28 Non-member (+guest $42) Ticket Prices: In-person: $20 Member (+guest $30), $28 Non-member (+guest $42) Fall Mini-Galettes Virtual: $7 Member and Non-member Galettes are essentially free-formed pies. Moreover, I like the idea of making small ones so we can make a variety of fall-inspired fillings, Autumn Equinox Tacos Virtual! both savory and sweet. We will make our crust(s) and while they These simple, warming vegetarian tacos are the perfect food for rest, mix up a filling or two inspired by what is in season. Instructor: welcoming the change of seasons. We will match them with a Lindsay Smith roasted red salsa great for drizzling on the tacos or serving with chips on the side. Instructor: Lindsay Smith In-person, Hands-on October 28, 11 a.m.-1 p.m. Virtual, Hands-on September 21, 5:30-7 p.m.