Co-op Flavors

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 five 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!


August Classes

Quesadilla!
Tuesday, August 26, 11 a.m. to 1 p.m.
Hands-on Class
Instructor: Eli Morse
Cost: $40 Non-Member, $36 Member

We’ll clean shrimp, learn tips on sauté, and see where and how to apply dry spices versus fresh. Cook your own quesadilla, and enjoy it with a jicama slaw, chipotle sour cream, and an elegantly presented avocado.       

Middle Eastern Platter
Wednesday, August 27, 11 a.m. to 1 p.m.
Hands-on Class
Instructor: Eli Morse
Cost: $40 Non-member, $36 Member

Great family-style starters for a party. Make your own hummus, eggplant relish, marinated olives, roasted peppers, and learn how to choose complementary accompaniments.

Paella
Wednesday, August 27, 6:00 to 8:00 p.m.
Instructor: Brent Battis
Cost: $40 Non-member, $36 Member

Learn a bit of the history behind paella,  the wonderful rice dish from Valencia, Spain. You'll have the opportunity to see a 100-year-old pan in action and learn some special tips and lore from guest Jeff Giner. The dish will be built by carefully timed additions of ingredients at just the right moment, and we'll enjoy it with fresh bread and "olli olli."

Pinot Noir Expressions
Friday, August 29, 6:00 to 7:30 p.m.
Instructor: Meg Maker
Cost: $45 Non-member, $40 Member

Pinot Noir is one of the world’s great grapes, capturing the soul of the soil in which it’s grown. And it’s versatile, too, used to make a wide range of wines, from sparkling to rosé to red. In this class we’ll taste Pinots from around the globe, sampling it with grilled salmon, culotte steak, and an array of cheeses. Come prepared to learn how this noble variety in all its expressions can find a home on your table.        


September Classes

Satisfying Salads
Tuesday, September 2, 11 a.m. to 1 p.m.
Instructor: Martin Murphy
Cost: $40 Non-member, $36 Member

What a great time of year for a cool, healthy, and filling meal! We’ll prepare a variety of inspired salads with distinctive dressings from vinaigrette to aioli. Preparations of various proteins includes a demo on marinating and pan roasting pork tenderloin.

Autumn Soups
Wednesday, September 3, 5:30 to 7:30 p.m.
Hands-On Class
Instructor: Dan McCarthy
Cost: $40 Non-member, $36 Member

Seasonal vegetables such as celeriac, butternut squash, apples, and potatoes lend themselves to delicious soups. Without using cream, we will achieve velvety texture and rich taste in three fall soups that will become instant additions to your repertoire.

Making Fresh Pasta
Thursday, September 4, 11 a.m. to 1 p.m.
Hands-On Class
Instructor: Eli Morse
Cost: $40 Non-member, $36 Member

Making fresh pasta’s not that hard and actually a lot of fun!  You’ll make your own dough with ingredients of your choice and learn about red sauce and making your own pesto.

Bow Season
Friday, September 5, 5:30 to 8 p.m.
Instructor: Jeff Withington
Cost: $40 Non-member, $36 Member

Interested in learning how to efficiently break down a whole animal? Our skilled butcher will demonstrate the process of separating primals into smaller, more familiar cuts. We’ll demonstrate on lamb, but the anatomy and technique will be identical to that of the deer. We’ll marinate and roast to perfection cuts such as the top round and discuss organ meats and how to use all parts of the animal.

Crushed Falafel
Monday, September 8, 11 a.m. to 1 p.m.
Hands-On Class
Instructor: Eli Morse
Cost: $35 Non-member, $32 Member

Hearty and delicious, falafel makes a very satisfying stuffed pita for lunch. Learn about falafel, tzatziki, tahini sauce, and a few tricks on using dried spices and fresh herbs along the way.

Polenta and Mushroom Ragout
Tuesday, September 9, 11 a.m. to 1 p.m.
Hands-On Class
Instructor: Eli Morse
Cost: $45 Non-member, $40 Member

Make the best polenta ever!  Then serve it as the perfect pairing with a wild mushroom ragout.  We’ll deal with both in-depth, plus cover deglazing and fresh herb usage.

The Perfect Oyster
Wednesday, September 10, 11 a.m. to 1 p.m.
Hands-On Class
Instructor: Brent Battis
Cost: $40 Non-member, $36 Member

Our chef will discuss oyster varieties worldwide and explain how the shoreline and the water determine the character and quality. We’ll learn techniques and simple tools for shucking—an intimidating task for anyone—and demonstrate the classic mignonette sauce to accompany oysters on the half shell, as well as preparing Oysters Rockefeller and simply grilled.

Inspired Pantry
Thursday, September 11, 11 a.m. to 1 p.m.
Hands-On Class
Instructor: Eli Morse
Cost: $40 Non-member, $36 Member

Expand your arsenal of prepared foods that keep well in your refrigerator and give you a starting point for creative meals. We’ll cover kimchi, preserved lemons, tapenade, balsamic figs, and caramelized onions.

Taco Night!
Friday, September 12, 5:30 to 7:30 p.m.
Hands-On Class
Instructor: Eli Morse
Cost: $40 Non-member, $36 Member

This hands-on class will have you making beef marinades, avocado salsa, and pico de gallo. Plus, you’ll taste the difference of freshly toasted and ground cumin.

Risotto
Monday, September 15, 11 a.m. to 1 p.m.
Hands-On Class
Instructor: Eli Morse
Cost: $45 Non-member, $40 Member

Risotto—the classic creamy rice used as an entrée or a side—will be a breeze with our chef’s tricks. Other topics to be covered include working with truffles, making pesto, and cleaning and de-veining shrimp.

Extreme Beginner Vegetables
Monday, September 15, 6 to 8 p.m.
Instructor: Mary Saucier Choate
Cost: $20 Non-member, $18 Member

On a tight budget? Pressed for time? Just moved off-campus? Newly single? Learning to cook healthful meals with the Extreme Beginner series can help you meet these challenges. We’ll start with vegetables, prepared deliciously. You’ll make Parmesan Roasted Cauliflower, an Asian Bell Pepper Stir Fry, and Sunshine Carrot Smoothies. 

Salad Dressings
Tuesday, September 16, 11 a.m. to 1 p.m.
Hands-On Class
Instructor: Eli Morse
Cost: $35 Non-member, $32 Member

Learn how to make your own Caesar, vinaigrette, ranch, blue cheese, and Asian-inspired lime-cilantro dressings. We’ll use interesting components from shaved fennel to kumquats.

Ethnic Soups
Thursday, September 18, 10 a.m. to Noon
Instructor: Michael Perlov
Cost: $40 Non-member, $36 Member

Join a Boston Chowderfest champion (1984) for a world tour of soup—classic, creamy New England-style chowder,  a Ukrainian borscht, Sopa de Lima from the Yucatan in Mexico, and a Creole Gumbo that will knock your socks off!

Extreme Beginner Beans
Thursday, September 18, 6 to 8 p.m.
Instructor: Mary Saucier Choate
Cost: $20 Non-member, $18 Member

The best-kept nutrition secret is the humble bean. We’ll prepare three quick meals with these high-protein, high-fiber, delicious superstars—Savory BBQ Bean Loaf, Burritos, and Vegetarian Chili. Vegetarian guests coming over? You’ll be ready!

Meet the Farmer: “Weird” Potatoes and More
Friday, September 19, 5:30 to 7:30 p.m.
Instructors: Pooh Sprague and Eli Morse
Cost: $10 Non-member, $9 Member

Join us to learn about Edgewater Farm from Pooh Sprague. We’ll discuss farm practices and then focus on specific crops, particularly interesting varieties of potatoes. After some time for questions and answers, we’ll get cooking! Our chef will demonstrate a fingerling potato sauté with lacinata kale, roasted Roma tomatoes, and green beans in vinaigrette. Save room for dessert; we’ll enjoy farm-fresh raspberries with Creme Anglaise!

Ceviche
Monday, September 22, 11 a.m. to 1 p.m.
Hands-On Class
Instructor: Eli Morse
Cost: $40 Non-member, $36 Member

Nothing but the freshest fish will do when making this lime-drenched dish with an interesting history. We’ll learn several styles from different countries. This is a raw dish “cooked” with lime for the adventurous palate.

Mussels Three Ways
Tuesday, September 23, 11 a.m. to 1 p.m.
Instructor: Eli Morse
Cost: $40 Non-member, $36 Member

Select, clean, and cook the perfect mussel! We’ll feature  Thai coconut broth, Pernod-white wine, and Provencal with Gremolata.

Early Fall Harvest, Meet the Farmer!
Wednesday, September 24, 5:30 to 7:30 p.m.
Instructors: Steve Fulton and Brent Battis
Cost: $10 Non-member, $9 Member

Steve Fulton of Blue Ox Farm in Enfield, NH, will show us a few slides of the farm and describe his organic practices. Then, our chef will demonstrate a great “pasta” dish made with the farm’s spaghetti squash dressed with a sundried tomato pesto that we’ll all enjoy together. Bring some food- or farm-interested friends and make a night of it!

Welcome, Allagash Brewing Company!
Thursday, September 25, 5:30 to 7:00 p.m.
Instructors: Matt Welch and Eli Morse
Cost: $20 Non-member, $18 Member

Get to know more about this brewery specializing in Belgian-Style ales, famous for their food-friendly profile. We’ll cook and sample from the Allagash cookbook, including a Sabayon dessert sauce with raspberries using their “Curiex.” We’ll also taste “Saison,” “White,” and a few surprise, limited new releases with other inspired savory pairings. Leave with your own copy of the cookbook, a $35 value!

Spanish Wines: A Closer Look
Friday, September 26, 6 to 7:30 p.m.
Instructors: Dave Bridges and Eli Morse
Cost: $45 Non-member, $40 Member

Join us for an in-depth tasting of Spanish whites and reds with a local expert. Discussion of regions, grape varietals, climates, and foods grown where these wines are produced. Our chef will match savory flavors with varietals such as Godello, Verdejo, Garnacha, and Monastrell. Cooking techniques demonstrated for grilled sardines, mussels with saffron, and roast leg of lamb.

Fall Vegetable Treatment
Tuesday, September 30, 11 a.m. to 1 p.m.
Instructor: Eli Morse
Cost: $40 Non-member, $36 Member

Kale, mushrooms, carrots, parsnips, and winter squash! Learn techniques like pan roasting to get great flavor out of these nutritious vegetables. We’ll tie the meal together with flavorful vegetarian lentils and fresh herbs.


Our Instructors

Jason Dacier is head chef at the Co-op Food Stores’ Commissary Kitchen where he oversees production of the Co-op’s full range of prepared foods. He holds a degree in Culinary Arts from Johnson and Wales Culinary Institute in Providence, Rhode Island.

Allagash Brewing Company started in 1995, as a one-man operation in a small space on the outskirts of Portland, Maine.  As New England’s original Belgian-style brewery, Allagash has grown into one of the industry’s most distinguished and well-respected brands with six year-round beers, seven yearly releases, and numerous one-offs and keg-only releases.

Blue Ox Farm started with two acres of vegetables in 2002, growing to 15 acres of vegetables in 2014 with over 30 crop families from beets to tomatoes. The farm is certified organic and has a CSA and farmstand as well as supplying the Co-op.

Brent Battis has worked at some of Hanover’s best restaurants with a huge commitment to buying and using local ingredients.  Currently, he is the Catering Manager and Chef of Catering for Murphy's and 3 Guys Basemant BBQ in Hanover, NH.  He recently published his first cookbook, The Easy Gourmet, a collection of recipes from his professional and personal life.

Dave Bridges has been the regional representative for MS Walker Wine and Spirits for the last 11 years.  Prior to that he was the Wine Department Supervisor for the Co-op’s Lebanon Store. Spanish wines are his passion, as many in the Upper Valley know.

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 and coordinates the employee wellness program. She loves helping our customers to learn how easy and delicious healthful eating can be.

Edgewater Farm, located on the alluvial plains of the Connecticut River in Plainfield, NH, is farmed responsibly by multiple generations of Spragues.

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.

Dave Hartmann first joined Long Trail Brewing Co. in 1992. After advanced studies in brewing and distilling, and stints at breweries in the U.S. and Germany, he returned to Long Trail in 2009. Having brewed an amazing variety of styles in a 20+ year career, Dave still finds wonder in the magical combination of malt and hops, and still loves the challenges, noises and aromas of an active brewery.

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.

Based in Windsor, Vermont, MacLennan Farm is a family farm that has been in operation for 24 years. Crops include asparagus, corn, pumpkin, and winter squashes.

Meg Houston Maker is a freelance wine and food writer and managing editor of wine magazine Grape Collective. A Certified Specialist of Wine and juried member of the American Society of Journalists and Authors, she contributes frequently to food, wine, travel, and lifestyle publications, including Serious Eats, Edible Communities, and Beverage Media. Find her online at megmaker.com.

Dan McCarthy has worked in the food industry for 30 years. A native of Ireland, he did his culinary school training in England and has worked in restaurants, hotels, and his own catering company, as well as teaching culinary arts for the past 4 years.

Eli Morse started out in restaurants as a teenager washing dishes and learned from others around him before enrolling at Culinary Institute of America. He currently serves as Director of Food Service at the Co-op.

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.

Vermont Creamery’s artisan techniques produce the finest Goat Cheese, Crème Fraiche and European-style Cultured Butter from the milk of Vermont goats and cows raised by family farmers.

Ken Weldon  is an enthusiastic cheese lover. He shares his expertise through his position in the Hanover Co-op Cheese Department and blogs about cheese on the Co-op  website.

Jeff Withington is the head butcher and manager at the Hanover Co-op Meat Department. He is an avid hunter, gardener, and foodie. From goose jerky to a batch of sausage made from a local pig, he’s always cooking up something delicious and off the beaten path.  “Simple food that brings people together” sums up his food philosophy.