To Register

All Co-op classes take place in the Culinary Learning Center located in our Lebanon Store. Come to class prepared to learn and eat! All classes include extensive samples or a meal. Register and pay for the class at either the Hanover or Lebanon Service Desk or by phone at (603) 643-2667. Payment is expected when you register and confirms your place in the class. You will receive a full refund when the Co-op has to cancel a class, or if you cancel your registration with the Service Desk staff at least two full days in advance. Please note: Member discount applies to only fully vested Co-op Members who have at least 10 shares. Want class updates by email? Join our list!

Upcoming Classes




Our Instructors

Vicky Allard is a third-generation preserve maker from Hampshire, England, who learned the craft of jam making from her mother. Blake Hill PReserves gives Vicky and her husband, Joe, the chance to cultivate their love of traditional preserve making to constantly explore new recipes for creating the most delicious, artisanal jams, chutneys and marmalades from the highest-quality, locally-sourced ingredients. Blake Hill is the first preserve maker in the US to win three Good Food Awards in the same year.

Mary Saucier Choate is a registered dietitian/nutritionist on a mission to improve the Co-op community's health and wellness. Mary is the Co-op's Food and Nutrition Educator. She loves helping our customers learn how easy and delicious healthful eating can be.

Steve Ferraris is the head cook at Osteria Chiara in Norwich, Vermont, where he features fresh, homemade pasta at every dinner he presents. Growing up in New York City he watched and enjoyed hi Italian grandmother's cooking and has since gained experience traveling, eating and cooking in Italy for the past 20 years. His qualifications include being invited to cook in numerous Italian households in Marche and Emilia-Romagna.

Brandon Fox is the General Manager and partner of Big Fatty's BBQ and Maple Street Catering. From intimate dinner parties to dinners for a thousand, his catering business has been a popular mainstay in the Upper Valley for many years.

Mike Gerhart is brewmaster at Otter Creek Brewing Co. After brewing his way through college, Mike worked at several world-renowned breweries before putting down roots in Vermont.

Long Trail Brewing Co., a Local producer of quality craft beer, receives high praise from critics and consumers alike. Their commitment to sustainability makes them a model of Green Business.

Eulalia Lopez is a native of Guatemala who loves to share her native Mayan culture and cuisine with others. She enjoys cooking at home with her family and prepares traditional foods like tamales and tortillas.

Bruce MacLeod is the Chef/Owner of Carpenter and Main in Norwich, Vermont. The Mediterranean based menu includes eclectic ethnic twists and turns with a "from-scratch" approach. His previous work experience includes acclaimed restaurants such as D'Artagnan, Masa's (San Francisco), and Simon Pearce.

Eli Morse is the Co-op's high-energy Director of The Culinary Learning Center. His previous work experience includes chef and line-cook positions at restaurants such as Keeper's, Morsels, The Blue Room, and The Inn at Little Washington. A graduate of the Culinary Institute of America '95, he is a natural-born teacher who loves to share his knowledge and enthusiasm for great food.

Martin Murphy has been cooking for thirty years as a professional chef, most recently at Canoe Club and Stella's before he opened Ariana's in Orford, New Hampshire. Seasonal, local, and quality ingredients are offered in a welcoming setting. Sustainable seafood is a passion, as are Mediterranean and Asian cuisines. Martin has appeared as a guest chef at the James Beard House.

Michael Perlov is a graduate of the Culinary Institute of America and a seasoned veteran of acclaimed restaurants, including Square One in San Francisco and L'Espalier in Boston.  He has traveled extensively around the world, has taught at Johnson and Wales, and has 20 years' experience preparing successful dinner parties in private homes.

Dave Phillips now supplies the Co-op along with local restaurants with fresh basil and garlic, using organic principles. Sunny Brook Farm is located in Sharon, Vermont.