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!


September Classes

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: Steve White 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.


October Classes

Diabetes and Diet: Eating to Prevent and Reverse
Wednesday, October 1, 6 to 8 p.m.
Instructor: Beth Perera
Cost: $40 Non-member, $36 Member

Type II Diabetes is a pandemic and largely determined by what we eat. We can prevent this disease and even reverse it with a whole-foods, plant-based dietary lifestyle. Join instructor Beth Perera of Food For Life to learn which foods to include, which to avoid, and healthy, low-fat cooking techniques, all while sampling three delicious dishes. Included will be a short video segment from a top researcher to bring you the latest nutrition facts on this topic.

Bow Season!
Thursday, October 2, 5:30 to 8 p.m.
Instructor: Jeff Withington
Cost: $40 Non-member, $36 Member

For hunters, but also those interested in learning how to efficiently break down a whole animal. We’ll learn from a skilled butcher who will demonstrate the process of separating primals and further down into smaller, more familiar cuts. The demonstration will be on lamb, but the anatomy and technique is identical to the venison that you are hoping to bring home this fall. Cuts such as the top round from the leg will be marinated and roasted to perfection. Discussion on organ meats and how to use all parts of the animal.

Oktoberfest, Family Style
Friday, October 3, 5:30 to 7:30 p.m.
Hands-On Class
Instructor: Tara Herzog
Cost: $40 Non-member, $36 Member

Join us for this highly participatory class as we make “kaesespaetzle” (German cheese dumplings), schnitzel, and numerous sweet and sour vegetable accompaniments to complement our shared meal. We’ll even top it off with a few seasonal Oktoberfest beers!

Extreme Beginner Potatoes
Monday, October 6, 6 to 8 p.m.
Hands-On Class
Instructor: Mary Saucier Choate
Cost: $20 Non-member, $18 Member,
For the Series: $110 Non-member, $95 Member

Potatoes are an excellent, versatile food to have on hand for a quick, nutritious meal or side-dish. We’ll make Spinach and Cheddar Twice-Baked Potatoes, Garlic-Roasted Potato Fingers, and Potato Salad.

Lunch Break! Tacos
Tuesday, October 7, 11:15 to 11:45 a.m. or 12 to 12:30 p.m.
Instructor: Eli Morse
Cost: $15 Non-member, $12 Member

Ready when you arrive, a freshly prepared line-up of marinated and grilled flank steak, fresh fish, avocado salsa, pico de gallo, shredded Jack cheese, hot sauces, soft tortillas—you get the picture! While you are tucking in, our chef will go over the recipes, techniques, and a few tips so that you can treat your family and friends with some Latino inspiration.

Welcome, Stonewall Kitchen! All About Pumpkin
Wednesday, October 8, 11 a.m. to 1 p.m.
Instructor: Patty Roche
Cost: $40 Non-member, $36 Member

Patty Roche joins us from York, Maine, to deliver one of her very favorite and most popular classes. An autumn soup is followed by an intriguing pot pie in a pumpkin. Finish it all with a candied ginger crème brulee and you’ll leave the class pumpkin-literate and fully satisfied.

Smoke Your Own Fish
Wednesday, October 8, 5:30 to 7:30 p.m.
Instructor: Brent Battis
Cost: $40 Non-member, $36 Member

Join us as we quick-cure and smoke a fillet of salmon accompanied by a parsnip puree, wilted kale, and a local cider butter sauce.

Crème Brûlée
Thursday, October 9, 11 a.m. to 1 p.m.
Hands-On Class
Instructor: Eli Morse
Cost: $40 Non-member, $36 Member

All you ever wanted to know about making this classic dish. We’ll discuss infusing flavors as we make a traditional Vanilla Bean, as well as Orange Zest, and Lime Leaf with Medjool date. Learn how similar techniques and ratios relate to bread pudding, ice cream bases, Crème Anglaise, and Bavarian cream. We'll also make a quick salad with vinaigrette before we all torch our ramekins. "Pudding gone to heaven!"

Welcome, Champlain Orchards!
Friday, October 10, 5:30 to 7 p.m.
Instructors: LB Giza and Eli Morse
Cost: $10 Non-member, $9 Member

Fresh pies, warm doughnuts, cider, apple butter, and syrup are all produced at this active farm. Let’s take advantage of the kitchen and pair up some cheddars, cook the doughnuts fresh, and learn more about their operation. We’ll even taste some of their hard cider, a new item on the Co-op shelf.

Ragú Bolognese
Monday, October 13, 5:30 to 7:30 p.m.
Hands-On Class
Instructor: Steve Ferraris
Cost: $40 Non-member, $36 Member

Learn the ingredients and steps to prepare classic Ragù Bolognese. Fabulous on pasta or take your lasagna to another level! Bolognese takes time, so while the sauce simmers we will make fresh ricotta and fresh pasta dough to create Lasagna Bolognese.

Welcome, Oskar Blues Brewery!
Wednesday, October 15, 5:30 to 7 p.m.
Instructor: Eli Morse
Cost: $10 Non-member, $9 Member

Get to know this unique brewery, a pioneer in the world of canned craft beer. We’ll pair an arugula-fennel salad with their Pale Ale, beer-braised tender lamb with their Scottish ale “Chub,” and coffee ice cream and a house-made chocolate sauce with the titanic “Ten-Fidy” imperial stout.

Lunch Break! Mediterranean Sampler
Thursday, October 16, 11:15 to 11:45 a.m. or 12 to 12:30 p.m.
Instructor: Eli Morse
Cost: $15 Non-member, $12 Member

A hearty Mediterranean Sampler platter will be ready when you arrive. Help yourself to expertly prepared marinated green beans, hummus, Feta, olives, pita, even some grilled lamb (served on a separate plate). As you enjoy lunch at the island, our chef will go over some of the techniques and recipes used to create your meal.

Indian Cooking
Thursday, October 16, 5:30 to 7:30 p.m.
Instructor: Warrick Dowsett
Cost: $40 Non-member, $36 Member

Our chef will prepare Chicken Korma and Saag Paneer (a dish with spinach and Indian cheese) that we’ll enjoy with raita, naan, and chutneys. We’ll make our own curry paste and learn about the application of various spices.

Fall Red Wines
Friday, October 17, 6 to 7:30 p.m.
Instructor: Meg Maker
Cost: $45 Non-member, $40 Member

Autumn calls for robust red wines with earthy body and bright touches of cranberry, plums, and spice. In this class we’ll sample a range of reds, pairing them with fall classics like pan roasted duck breast and roasted buttercup squash. Learn how to choose styles of red to match your autumn fare and a few cooking tips along the way.

Extreme Beginner Meat, Poultry, and Fish
Monday, October 20, 6 to 8 p.m.
Hands-On Class
Instructor: Mary Saucier Choate
Cost: $20 Non-member, $18 Member,
For the Series: $110 Non-member, $95 Member

Learn to use less costly forms of poultry, beef, and fish in quick, easy, and less expensive ways. We’ll make Tuna Noodle Casserole, Apricot Chicken Thighs, and Sloppy Joes.

Lunch Break! Thai Curry
Tuesday, October 21, 11:15 to 11:45 a.m. or 12 to 12:30 p.m.
Instructor: Eli Morse
Cost: $15 Non-member, $12 Member

A freshly prepared plate of aromatic Thai Curry with chicken, fresh vegetables, and Jasmine rice will be ready as you come in. Enjoy your meal at the island while you learn about lime leaves, coconut milk, and the Nuoc Nam that gave your dish that flavor you couldn’t quite put your finger on … until now!

Easy One Pot Meals
Wednesday, October 22, 11 a.m. to 1 p.m.
Instructor: Martin Murphy
Cost: $40 Non-member, $36 Member

Join Martin Murphy of "Ariana's" for healthy comfort food! Hearty, quick, and easy, these recipes feed the whole family out of one pot with Thai shrimp stew, chicken pot pie, and even a lamb risotto with couscous.

Welcome, Woodcock Farm Cheese Company!
Wednesday, October 22, 5:30 to 7:30 p.m.
Instructors: Mark Fischer and Eli Morse
Cost: $10 Non-member, $9 Member

Meet the cheesemaker, and learn more about the process involved. We’ll sample “Timberdoodle” with a wild mushroom ragout and fresh herbs on local bread, “Summer Snow” with a fig spread, and “Humble Pie” paired up with a local ale for some fun at the end.

Thanksgiving in October
Thursday, October 23, 10 a.m. to noon
Instructor: Michael Perlov
Cost: $40 Non-member, $36 Member

Thanksgiving is just around the corner, so join the ever-entertaining Chef Michael and learn some tricks to pull out of your sleeve in November. We’ll include Smoked trout mousse, roasted butternut squash soup, brined turkey breast, cornbread-sausage dressing, roasted Brussels sprouts, and apple-maple-walnut crisp.

Pierson Farm: Meet the Farmer, Cook the Produce!
Friday, October 24, 5:30 to 7:30 p.m.
Instructors: Dave Pierson and Eli Morse
Cost: Free

What better way to celebrate Food Day than to get to know a quality local producer, learn some cooking tips on how to make a silky butternut squash soup, then enjoy a satisfying bowl! In the spirit of community and celebration, this class will be offered free. As usual, sign up through the Service desks to save your spot.

Three Amazing Dessert Sauces
Saturday, October 25, 11 a.m. to 1 p.m.
Instructor: Keith McCormack
Cost: $40 Non-member, $36 Member, Ages 7-20 $10

Chef McCormack of New England Culinary Institute joins us for his phenomenal class on dessert sauces. Learn classical techniques such as “dry” caramel and fruit gastrique. We’ll also learn how to build a basic dressing and enjoy a satisfying salad before we turn the corner and sample the desserts. A great oportunity for aspiring young chefs!

Lunch Break! Toasted Pasta
Monday, October 27, 11:15 to 11:45 a.m. or 12 to 12:30 p.m.
Instructor: Eli Morse
Cost: $15 Non-member, $12 Member

Fresh out of the skillet as you walk-in! Shrimp, pesto, roasted tomatoes, crunchy orecchiete pasta. While you eat, learn from our chef about how to re-create the dish on your own, tricks for cleaning shrimp, and getting the most concentrated flavor out of Roma tomatoes year-round.

Polenta and Mushroom Ragout
Tuesday, October 28, 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.

Art of the Brine
Wednesday, October 29, 11 a.m. to 1 p.m.
Instructor: Brent Battis
Cost: $40 Non-member, $36 Member

We’ll brine and roast a whole chicken accompanied by roasted root vegetables, butternut squash puree, and, of course, gravy.

Chowders
Wednesday, October 29, 5:30 to 7:30 p.m.
Instructor: Eli Morse
Cost: $40 Non-member, $36 Member

Learn the rock-solid staple New England Clam Chowder from scratch. We’ll also make a corn alternative and even Billi Bi, not a true chowder at all, but a delicious variation created for a homesick American GI stationed in France.

Glorious Stew
Friday, October 31, 5:30 to 7:30 p.m.
Hands-On Class
Instructor: Dan McCarthy
Cost: $40 Non-member, $36 Member

Use flavorful and inexpensive meat cuts to yield tender and mouth-watering results. Topics will include braising, different ways to utilize fresh herbs, roux, deglazing, creamy whipped potatoes, and root vegetables. Don’t let stew season go by without learning some tips from a pro that will bring up the level of your game, whatever your experience.


Our Instructors

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 distinguised and well-respected brands with six year-round beers, seven yearly releasese, and numerous 0ne-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 Basement BBQ in Hanover, NH.  He recently published his first cookbook, The Easy Gourmet, a collection of recipes from his professional and personal life.

Champlain Orchards is a family owned and ecologically managed orchard overlooking Lake Champlain in Shoreham, Vermont. As one of the oldest continuously operating orchards in Vermont, they take pride in growing over 50 varieties of apples, as well as peaches, pears, plums, cherries, nectarines, and berries. They are careful stewards of their land and grow our fruit following strict Eco Apple requirements while striving to minimize their carbon footprint and sustainably contribute to their community.

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.

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

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

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.

Tara Herzog has worked in restaurants for over thirty years.  She currently enjoys creating winning sandwich combinations for customers of the Lebanon Co-op Café.

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.

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.

Pierson Farm in Bradford, Vermont, is a family owned and operated third generation farm. They grow a wide variety of produce including strawberries, sweet corn, green beans, and greenhouse tomatoes as well as winter squash.

Beth Perera is certified in plant-based nutrition by Cornell University and is Vermont’s only certified Food For Life cooking instructor. She has conducted cooking demonstrations for over 20 years and thoroughly enjoys teaching quick, easy, healthy techniques.

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.

Patty Roche completed an intensive culinary training program at the Atlantic Culinary Academy in Dover, NH, and proudly brags that she was the oldest one in her class. She has applied over 25 years of experience in the restaurant and catering business to several departments during her many years at Stonewall Kitchen.

Steve White is a certified Spanish wine educator through The Wine Academy of Spain. He is currently the general sales manager for MS Walker, a distributor of fine wines, and has been in the industry for twenty years.

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.

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.