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!


October Classes

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.


November Classes

Killdeer Farm, Taste the Harvest!
Monday, November 3, 5:30 p.m. to 7:30 p.m.
Instructors: Jake Guest and Scott Woolsey
Cost: $10 Non-member, $9 Member

Utilize those last, sweet farm vegetables—celeriac, sweet potatoes, lacinato kale, carrots, spicy greens, and beets. We’ll learn to cook them from  farm stand manager, Scott Woolsey, (Thanksgiving inspirations abound!), and learn about the organic farm from as close to the source as you can get—farmer and owner Jake Guest!

The Homemade Vegan
Tuesday, November 4, 6 p.m. to 8 p.m.
Instructor: Mary Saucier Choate
Cost: $35 Non-member, $32 Member

Take your vegetarianism to the next level. We’ll create delicious, homemade dairy-free cheese sauce, bean burgers, grilled tempeh, and tofu scrambled “eggs.” What’s not to love?

Lunch Break! Satisfying Salads
Tuesday, November 4, 11:15 a.m. to 11:45 a.m. or 12 noon to 12:30 p.m.
Instructor: Eli Morse
Cost: $15 Non-member, $12 Member

Bowls of perfectly dressed and filling salads will be ready the minute you walk in for lunch. Help yourself to interesting combinations of greens with a few vegetarian and meat proteins on the side to round things out. While you enjoy, our chef will go over how to make basic vinaigrette, a few simple pan roasting techniques, and some basic knife techniques that you will find useful in your own kitchen.

Authentic Thai
Wednesday, November 5, 5:30 to 7:30 p.m.
Instructor: Vikarda Meeslip
Cost: $40 Non-member, $36 Member

Thailand native and local producer, Vikarda Meesilp, will teach staples such as Pad Thai Shrimp and Tom Yum Shrimp. Explore the flavors of galangal, tamarind, lemongrass, and other interesting aromatics and learn how to make a fantastic and authentic Thai soup and noodle dish.

Holiday Gifts, Truffle Assortment
Thursday, November 6, 11 a.m. to 1 p.m.
Hands-On Class
Instructor: Eli Morse
Cost: $40 Non-member, $36 Member

Learn how to work with chocolate, including what is ganache and how to temper chocolate. You’ll create luscious truffles that will keep for weeks outside of the refrigerator—a great gift you can make ahead of time for friends and family. We’ll also bake a pecan lace sandwich cookie that adds something special to any dessert assortment.

Discover Mange Vinegars
Friday, November 7, 11 a.m. to 1 p.m.
Hands-On Class
Instructor: Chris Spivak
Cost: $15 Non-member, $12 Member

Innovative Mange vinegars, with flavors such as pear, green apple, and blackberry, can be used in countless ways. With chef-producer, Chris Spivak, we’ll apply Orange Sanguine in a plank smoked zucchini stuffed with couscous and try Cherry as a glaze on turkey that we’ll use as a component of a spinach salad. We’ll even explore the line-up as a unique beverage mixer!

Fill It and Dip It
Friday, November 7, 5:30 p.m. to 7:30 p.m.
Hands-On Class
Instructor: Dan McCarthy
Cost: $40 Non-member, $36 Member

From pierogi to ravioli, just about every culture has a stuffed or filled surprise in its arsenal. This class will focus on making empanada and samosa dough, delicious fillings, and complementary dipping sauces. Roll up your sleeves and get your hands in the flour as Dan McCarthy guides you with expertise in this highly participatory class.

Lunch Break! Tacos
Monday, November 10, 11:15 to 11:45 a.m. or 12 noon 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 to some Latino inspiration.

Holiday Party: Your Own Dips
Tuesday, November 11, 5:30 p.m. to 7:30 p.m.
Instructor: Brent Battis
Cost: $35 Non-member, $32 Member

Your own party dips can be a great vehicle for fresh vegetables while delivering dynamic flavor combinations that your guests will love. Not to mention that they can be easily prepared ahead of time to free you up to socialize! You’ll make your own Roasted Garlic Hummus, and Warm Spinach, Artichoke, and Roasted Red Pepper Feta. We’ll sample at the end of class with some warm pita and crudités.

Thanksgiving Sweet Potatoes, Beyond Marshmallow
Wednesday, November 12, 11 a.m. to 12:30 p.m.
Hands-On Class
Instructor: Lisa Johnson
Cost: $15 Non-member, $12 Member

We’ll make savory breakfast, lunch, and dinner preparations: sweet potato home fries, top-it-yourself roasted sweet potato bar, two soups, oven fries, quick steamed, and tropical sweet potato popsicles for dessert. We’ll also sample every variety of sweet potato and yam that the Co-op offers. What’s the difference? We’ll find out!

Hidden Wines of Germany
Wednesday, November 12, 6 p.m. to 7:30 p.m.
Instructor: Rich Girard
Cost: $40 Non-member, $36 Member

Many of us pigeonhole German wines as  primarily sweet Rieslings, but we’ll taste the diversity they have to offer. We’ll try several varietals, including some little-known reds that are fantastic matches for the Thanksgiving table. Inspired food pairings include crab-stuffed mushrooms for your holiday party, turkey with a unique cranberry relish, and ginger crème brûlée.

Awesome Hors d’oeuvres
Thursday, November 13, 11 a.m. to Noon
Instructor: Michael Perlov
Cost: $40 Non-member, $36 Member

Satay, bruschetta, tapenade, vegan Thai wraps, and curried chicken on chips—even an innovative BLT and his family’s chopped liver recipe. Join the ever-entertaining Michael Perlov for an eclectic around-the-world trip that will inspire your holiday party this season.

Thanksgiving Sides, Gravy and More
Friday, November 14, 5:30 p.m. to 7:30 p.m.
Hands-On Class
Instructor: Eli Morse
Cost: $40 Non-member, $36 Member

Unique sides and traditional sides with a twist here and there. We’ll learn about cranberry relish, roasted root vegetables, big pot blanching, vinaigrette, and pan gravy and discuss bird roasting techniques, brines, and stock.

The Culture Club: Parmigiano Reggiano
Saturday, November 15, 5:30 to 7:00 p.m.
Instructor: Ken Weldon
Cost: $40 Non-member, $36 Member

Get to know “The King” of cheeses. Smell, taste, and experience flavor and textural characteristics evident among 12-, 24-, and 36-month aged Parmigiano Reggiano. There is a world of knowledge out there, so join Ken Weldon as he gets into the nooks and crannies and teaches about the signature crystalline structure of this heavyweight in the world of cheese.

Authentic Northern Indian
Monday, November 17, 11 a.m. to 1 p.m.
Hands-On Class
Instructor: Sukhbir Sodhi
Cost: $40 Non-member, $36 Member

Learn delicious lentil dishes such as Tarka Masoor Dhulee Dal, and make your own unbelievably easy and delicious flatbread in minutes! Cauliflower and potato Gobi Aloo Subzi rounds out the meal and lesson.

Sunday Football
Tuesday, November 18, 5:30 to 7:30 p.m.
Instructor: Brent Battis
Cost: $35 Non-member, $32 Member

Go for it on 4th and prepare the best snackage ever with the guidance of Chef Brent Battis! Queso Fondido with guacamole, salsa fresca, and tortilla chips.  Awesome meatballs with a quick BBQ sauce, and restaurant-style Buffalo Chicken Wings with Blue Cheese Dipping Sauce.

Aged Balsamic, the Cavedoni Line-up
Wednesday, November 19, 11 a.m. to 12:30 p.m.
Instructors: Stan Bucklin and Eli Morse
Cost: $15 Non-member, $12 Member

We’ll taste different ages of these award-winning vinegars with traditional accompaniments like mozzarella, and even experiment with an ice cream that we’ll make right in class! Learn more about the balsamic process from an importer with deep knowledge on the subject who just returned from a trip to visit the family in Italy.

Welcome, Dogfish Head Brewery!
Wednesday, November 19, 5:30 p.m. to 7:30 p.m.
Instructors: Alex James and Eli Morse
Cost: $10 Non-member, $9 Member

Get to know this interesting brewery, and try their line-up with freshly prepared food. Pairings will include Namaste Belgian Wit and a quick chicken stirfry, plus creamy mussel chowder made with and served with their Palo Santo. We’ll also demonstrate a “beer blanc” sauce to complement their herbaceous Saison du Buff.

Welcome, Blake Hill! Thanksgiving Inspirations
Thursday, November 20, 11 a.m. to 12:30 p.m.
Instructor: Vicky Allard
Cost: $15 Non-member, $12 Member

Join the first-ever U.S. producer to win gold at the World’s Original Marmalade Awards held in England. Owner and third generation preserve maker Vicky Allard will guide us through making a cranberry chutney that we’ll pair with local turkey. We’ll also try some of her Good Food Awards-winning Moroccan Plum and Fennel Chutney with succulent lamb and minted carrots that will demonstrate slow roasting techniques. Taste marmalades in the line-up with interesting cheese combinations for your holiday party!

Grassfed Beef
Friday, November 21, 5:30 p.m. to 7:30 p.m.
Instructors: Michael Gourlay and Eli Morse
Cost: $10 Non-member, $9 Member

Learn about grassfed beef from the source as Michael Gourlay of Hardwick Beef joins us, along with one of Hardwick’s farmers, David Mills. We’ll have time for Q & A while we build a delicious oxtail soup with some of the least expensive and most delicious cuts. In addition, we’ll pan sear a steak  in the cast iron skillet to demonstrate that great “grilling cuts” can be enjoyed year-round.

Lunch Break! Risotto
Monday, November 25, 11:15 a.m. to 11:45 a.m. or 12 Noon to 12:30 p.m.
Instructor: Eli Morse
Cost: $15 Non-member, $12 Member

Pull-up a chair and join us for lunch. Chef Eli Morse will have a creamy classic risotto all ready for you as you come in the door. This dish will be prepared with roasted chicken, grilled peppers, spinach, and pesto. As you enjoy the dish, we will discuss the techniques for making your own risotto at home.


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.

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 win three Good Food Awards in the same year.

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.