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

May Class Flyer.pdf

June2015Flyer.pdf

Our Instructors

Sarah Barry of Vine Connections represents thirteen of Japan's finest ginjo sake breweries. These small, ancient (the youngest is 86 years old!), and traditional family brewers produce some of the world's most delicious premium chilled sake.

Black River Produce, founded over thirty years ago on $600 and a VW van, making runs to Boston and Vermont farms. Black River now services over 2,000 customers in the New England area with produce, seafood, meat, and more. The company remains commiteed to local and sustainable farms and practices.

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.

Cabot Creamery, a local company with a rich agricultural and business  history spanning back to 1919. Today, Cabot's future looks bright. The company blends state-of-the-art facilities and a savvy entrepreneurial spirit. 100% owned by cooperative farm families!

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.

Barry Clark, born in Mbeya, Tanzania, was raised mostly barefoot, near the port city of Durban in the province of KwaZulu/Natal on the east coast of South Africa. His catering company, The Barefoot Gourmet, focuses on fresh ingredients and ethnic world foods from India to Mexico.

Mike Coll takes great pride in spreading the joy of quality, small production, family-owned wines from around the world. Crush Distributors offers a selection of truly exceptional and unique wines with a superior level of service.

Crossroad Farm is a sixty acre vegetable farm in Post Mills,  VT, one half mile from Lake Fairlee. For over 30 years their extended family and crew have been practicing sustainable agriculture. Crossroad's management practices aim at healthy, safe, non-polluting crops.

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.

More than a decade ago Johannes von Trapp started thinking about brewing his own beer for guests of the resort. His dream was to produce an American version of the tasty Lager he has enjoyed over the years on his trips to the countryside near his ancestral Austrian home. His son, Sam, the company's vice president, continues to move the business forward with the recently added retail bottling at Trapp Lager Brewery.

From the Green Mountains of Vermont, where our family farmers are tending the goats and cows, Vermont Butter & Cheese Creamery's artisan techniques produce the finest Goat Cheese, Crème Fraiche and European-style Cultured Butter in the country. Setting the pace for sustainability and craftmanship, VBCC has been a pioneer in bringing American artisan cheeses to restaurants and homes.