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!

July Classes

Welcome, Connolly Seafood!
Wednesday, July 30, 11 a.m. to 1 p.m.
Instructor: Alex Avakian
Cost: $45 Non-member, $40 Member

Learn a variety of seafood preparations to include pan roasting halibut and scallops, braising swordfish in a putanesca sauce, and how to shallow-poach sole. Only the freshest seafood will do, so we will discuss sourcing, best fishing practices, and sustainability.

Picnic Tips from a Pro
Thursday, July 31, 10 a.m. to Noon
Instructor: Michael Perlov
Cost: $40 Non-member, $45 Member

Add a satisfying culinary exclamation point to your summer outings! Enjoy classic salads such as Warm German Potato, American Pasta, Nicoise, and Grilled Chicken with Grapes. Then add Crab Remoulade and Asian Slaw for variety.

August Classes

Welcome,Vermont Creamery!
Friday, August 1, 5:30-7:30 p.m.
Instructors: Allison Wolf and Eli Morse
Cost: $10 Non-member, $9 Member

Learn about the artisan techniques, sustainability, and family farm-based milk sourcing of this great producer. Food demonstrations on pairing their fresh goat cheese with beets and walnuts, a fresh dip for vegetables using  Quark, and pairing Bonne Bouche with a Saisson Ale.          

The Art of Sauteé
Tuesday, August 5, 11 a.m. to 1 p.m.
Instructor: Martin Murphy
Cost: $40 Non-member, $36 Member

Sauté is a simple, easy, and tasty way to prepare food that anyone can do! Our chef will work with a variety of proteins and vegetables to demonstrate how easy it is for someone on the go to prepare delicious and healthy food quickly.

Cioppino and More!
Wednesday, August 6, 11 a.m. to 1 p.m.  
Hands-on Class
Instructor: Daniel McCarthy
Cost: $40 Non-member, $36 Member

Join us to make cioppino, the Italian-American classic seafood stew, along with another fresh soup for the summer made with local zucchini and fresh basil. Finish off the meal with grilled peaches and lightly sweetened mascarpone.

Welcome, Otter Creek Brewery!
Thursday, August 7, 5:30 to 7 p.m.
Instructors: Mike Gerhart and Jason Dacier
Cost: $10 Non-member, $9 Member

Meet the brewer and learn more about great locals suds. Our chef will cook up some ethnic goodies to pair up with their Overgrown, Copper Ale, and Black IPA.

Fried Green Tomatoes
Friday, August 8, 5:30 to 7:30 p.m.
Instructor: Jeff Withington
Cost: $40 Non-member, $36 Member

Full of fresh, tangy flavor, fried green tomatoes are crusty on the outside and juicy on the inside. Uncover the secrets to frying them perfectly every time! Explore a variety of flavors with three sauces: horseradish, balsamic, and lemon-dill. We’ll round out the meal with roast pork tenderloin.

Kids Cooking Camp: Around the World in 5 Days!
August 11-15, 9:30 a.m. to Noon
Instructor: Eli Morse
Cost: $175 Non-Member/week, $160 Member/week

25% discount for additional sibling(s) or friend(s) signing-up at the same time
Kids, age 12 - 15! Join our Co-op chef for a fun week making food from countries around the world! We’ll travel to the Middle East, Thailand, Vietnam, Italy, and grill some local American specialties. Interest and enthusiasm are a must, but no experience needed!

Welcome, Long Trail Brewery!
Thursday, August 14, 5:30 to 7:00 p.m.
Instructors: Dave Hartmann and Eli Morse
Cost: $10 Non-member, $9 Member

Learn more about the brewery and taste the new releases paired with innovative food—Harvest Barn Ale with a local smoked grilled cheese and Limbo IPA with jerked chicken thigh and mango salsa. We’ll finish up with Imperial Pumpkin Ale and vanilla ice cream with a house-made bourbon caramel. The most adventurous beer geeks can even make an ice cream float!

Tuna Niçoise
Tuesday, August 19, 11 a.m. to 12:30 p.m.
Instructor: Eli Morse
Cost: $40 Non-member, $36 Member

We’ll prepare this classic dish two different ways: ultra rare and olive oil poached/preserved. Additional topics include soft boiled eggs, vinaigrette, and big pot blanching.

Parties Made Easy
Wednesday, August 20, 11 a.m. to 1 p.m.
Hands-on Class
Instructor: Eli Morse
Cost: $40 Non-member, $36 Member

Learn techniques and methods that the pros use for small and large parties with a “from-scratch” approach. We’ll provide guidance on menu items that lend themselves to delicious and seamless results and how to put the work in beforehand so the day of you are cool as a cucumber and ready to enjoy your party. We’ll also discuss off-site catering, what to look for in a venue, unique party concepts, and basic food safety.   

The Whole Bird
Thursday, August 21, 10 a.m. to Noon
Instructor: Michael Perlov
Cost: $45 Non-member, $40 Member  

Parmesan, Piccata, Southern Fried, and Coq au Vin—we’ll cover all these classic ways to prepare various poultry cuts as well as  the whole bird.

All About Corn: Meet the Farmer!
Friday, August 22, 5:30 to 7:30 p.m.
Hands-on Class
Instructors: Alex MacLennan and Eli Morse
Cost: $10 Non-member, $9 Member

Join us to learn about MacLennan Farm and their practices. We’ll make an amazing corn soup with natural sweetness delivered from a cob stock. Also, a fresh succotash accompanied by a scallop that you will learn how to sear to perfection!

The Culture Club: a Light Summer Meal with Cheese
Saturday, August 23, 5:30 to 7:30 p.m.
Hands-on Class
Instructor: Ken Weldon
Cost: $45 Non-member, $40 Member

Join the Culture Club for an exploration of the lighter side of the curd! Each participant will adapt our recipes to his or her individual tastes. We’ll make a roasted tomato and cheese tart, summer feta salad, and a ricotta crème dessert.    

Monday, August 25, 11 a.m. to 1 p.m.
Instructor: Eli Morse
Cost: $40 Non-member, $36 Member

Much more than just a trending restaurant category here in the United States, tapas have a long history as tavern food in Spain. Demonstrations will include Tortilla Española, escabeche, steamed mussels, marinating olives, and more.   

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.

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.        

Our Instructors

Raised on Martha’s Vineyard, Alex Avakian grew up with a strong appreciation of the sea and the fish caught off the island’s coast. After working in restaurants on the Vineyard as a teenager, he completed his degree at the Culinary Institute of America and returned to the island where he became the sous chef at Edgartown’s L’Etoile. Today he is a sales consultant and chef for Steve Connolly Seafood Company, purveyor to fine resorts, hotels and clubs.

Brent Battis has worked at some of Hanover’s best restaurants and makes a commitment to buying and using local ingredients in his dishes. Currently he is the Executive Chef at 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.

Amanda Charland is the Co-op’s Sustainability Coordinator. She has a B.S. in Alpine Ecology and currently is working toward a Master’s Degree in Cooperative Management.

Mary Saucier Choate is a registered dietitian 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 learn how easy and delicious healthful eating can be.

Crossroad Farm is a 60-acre vegetable farm in Post Mills, VT—one half mile from Lake Fairlee. The farm’s extended family and crew have been practicing sustainable agriculture for more than 30 years. Crossroad Farm’s management practices aim at healthy, safe, non-polluting crops.

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.

Edgewater Farm is a family farm in the truest sense of the word. Multiple generations of the Spragues farm responsibly on their 60 acres, which are located on the alluvial plains of the Connecticut River in Plainfield, NH.

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.

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.

Damaris Hall trained in Culinary Science in Kenya and is owner-operator of the catering company Tastes of Africa Catering and the prepared foods company Global Village Cuisine. She brings to her work a passion for good, fresh food and a nutritional wisdom of traditional African cuisine gleaned from her own family heritage and other world cultures.

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.

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.

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 senior 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. Find her online at

Daniel 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 30 years as a professional chef—most recently at Canoe Club and Stella’s—before opening Ariana’s in Orford, NH. Seasonal, local, and quality ingredients are offered at Ariana’s in a welcoming setting. Sustainable seafood is Martin’s passion, as are Mediterranean and Asian cuisines. Martin has also appeared as a guest chef at the famed James Beard House in New York City.

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 uses organic principles when growing the fresh basil and garlic he supplies to the Co-op and local restaurants. Sunnybrook Farm is located in Sharon, Vermont.

Coralia Picardo is a native of Arequipa, Peru. A culinary enthusiast from an historically vibrant food city, she loves to share her knowledge and culture with others.

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.

Matthew Webster has worked with Dogfish Head Craft Brewery, Anheuser-Busch, and North Coast Brewing Company and is the founder of Drink a Better Brew, a beer education and consulting business. He is currently the New England Sales Manager for North Coast.

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.