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!
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 Basement BBQ in Hanover, NH. He recently published his first cookbook, The Easy Gourmet, a collection of recipes from his professional and personal life.
Zoe Brickley began exploring the world of cheese while attending the French Culinary Institute of New York City. She currently directs sales and education for Cellars at Jasper Hill, a facility dedicated to preserving the working landscape in northern Vermont through farmstead cheese production.
Steve Ferraris is the head cook at Osteria Chiara in Norwich, Vermont, where he features fresh, home-made pasta at every dinner he presents. Growing up in New York City he watched and enjoyed his 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.
Lisa Johnson is founder, owner, and “Yambassador” at Yummy Yammy, her natural and specialty food company producing the world’s only sweet potato salsas. She has managed natural food co-ops for 12 years, spent a decade connecting people with farmers, cooked for hungry apple-picking crews, and now feeds her growing family.
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 teach culinary arts for the past 4 years.
Chef Keith McCormack was classically trained at NECI, earning his AOS in Baking and Pastry followed by his BA in Restaurant Management. After gaining experience at the Langham Hotel, Sel De La Terre and L’Espalier of Boston, he then taught baking classes at NECI for a year. For the last two years, Keith has been the sole Regional Demo Chef of NECI, personally traveling all of New England as a one-man-show.
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 30 years a 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.
Growing up in Iran, Maryam Paydarfar observed her grandmother, mother, aunts, and female friends socialize while cooking. The fragrance of fresh cut herbs, the aromatic spices in the cooking pot, and the texture of different ingredients created those vivid, unique food memories so important to all of us. Maryam is proud to share this delicate, beautiful, and healthy part of Iranian culture.
Oskar Blues Brewery, in tiny Lyons, Colorado, launched its “Canned Beer Apocalypse” when it began hand-canning its hoppy, assertive-but-elegant Dale’s Pale Ale, one can at a time in 2001.The move made Oskar Blues the first US craft brewer to brew and can (rather than bottle) its own beer.
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.
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.
Willow Moon Farm, in Plainfield, Vermont, raises certified Nigerian Dwarf Goats for their dairy production.The milk is used to produce delicious, award winning farmstead cheese.
Woodcock Farm, is situated just outside the historic village of Weston in the Green Mountains of Vermont. Cheesemakers Mark and Gari Fischer handcraft a select variety of artisanal cheese from farm-fresh sheep’s milk.