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

December 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 and 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 wine three Good Food Awards in the same year.

Warrick Dowsett, an Australian native, traveled the world as a chef aboard luxury yachts. He and his wife Ashely have now settled down in New Hampshire, where they produce the Wozz line of creative dressings and inspired sauces.

Steve Ferraris is the heat 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 his Italian grandmother's cooking and has since gained traveling, eating, and cooking in Italy for the past 20 years. His qualifications include being invited to cook in numerious Italian households in Marche and Emilia-Romagna.

The Founders Brewing Co. family, a group of passionate beer enthusiasts, has grown around this simple philosophy: "We don't brew beer for the masses. Instead, our beers are crafted for a chosen few, a small cadre of renegades and rebels who enjoy a beer that pushes the limits of what is commonly accepted as taste. IN short, we make beer for people like us."

Heath Gosselin, a New Hampshire native, has 25 years of experience specializing in vegan and vegetarian cuisine. As the previous owner of the Bean Gallery, he has furthered his craft at Simon Pearce and now Pine. Heath's unique approach to vegan and vegetarian cuisine translates into full flavor and great fuel for the body.

Martha Esersky Lorden is a local culinary historian, instructor, and food writer who reviews cookbooks for Publishers Weekly and other trade  publications. She is a member of the Culinary Historians of New York (CHNY) and the owner of Kitchen D'Or, a personal chef service here in the Upper Valley.

Chef Keith McCormack was classically trained at New England Culinary Instiute (NECI), earning his AOS in Baking and Pastry followed by his BA in Restaurant Management. After gaining restaurant experience in Boston, he taught baking classes at NECI and for the last two years, has been the sole Regional Demo Chef of NECI, personally travelling all of New England as a one-man-show.

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.

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 int he 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.

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.

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.