Get Class!
Check out the all-new Co-op Classes! Look for the class schedule below, or pick up a flyer in our stores. Unless otherwise indicated, all classes are located in our beautiful new Co-op Culinary Learning Center located at the Lebanon Co-op Food Store.

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Register and pay for the class in person at our Service Desks or by phone at (603) 643-2667. Online coming soon! Payment is expected when you register and will confirm your place in the class.

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April Classes

Chocolate: Tasting, Tempering, and Treats
Wednesday, April 16, 6 to 8 p.m.
Instructor: Jamie King
$35 non-member/$32 member

We’ll taste and discuss the flavor profile of chocolate, then jump into tempering (controlled melting) and all the fun aspects that flow from it. We’ll end with a very simple and amazing chocolate dessert, Double Chocolate SoHo Cookies.

Classic Italian-American
Thursday, April 17, 10 a.m. to noon
Instructor: Michael Perlov
$40 non-member/$36 member

Caesar salad, a delicious red sauce, making our own meatballs, and for dessert, a luscious zabaglione with berries.

Welcome, Jasper Hill!
Friday, April 18, 6 to 7:30 p.m.
Zoe Brickley
$10 deposit, returned upon arrival

An in-depth discussion and tasting of Jasper Hill cheeses covering a range of styles. We'll learn about the farm's history, daily operation, aging process, green practices, and whey-fed pork project. We’ll evaluate and discuss cheese flavor profiles, and even match them with a selection of great beers!

Shallow Poaching Flatfish
Monday, April 21, 11 a.m. to 1 p.m.
Eli Morse
$45 non-member/$40 member

Time will be spent discussing this easy way to cook an array of fish to tender perfection. Time will be spent on making wonderful sauces from the accompanying cooking liquid.

Mussels Three Ways
Tuesday, April 22, 11 a.m. to 1 p.m.
Eli Morse
$40 non-member/$36 member

How to select, clean, and cook the perfect mussel! We’ll work with flavors including Thai coconut broth, Pernod,  white wine, and gremolata.

Fresh Vietnamese Spring Rolls
Wednesday, April 23, 11 a.m. to 1 p.m.
Eli Morse
$40 non-member/$36 member

The making is part of the fun! Dynamic cuisine with a focus on fresh herbs and aromatics. Everyone gets to roll their own and learn an easy dipping sauce.

South American Wines
Thursday, April 24, 5:30 to 7 p.m.
Dan King
$45 non-member/$40 member

Great value and flavor profiles are the reason these wines are trending upward worldwide. We'll taste a flight of reds with savory accompaniments and discuss flavor profiles, regions, and natural food pairings. Useful tips on grilling beef.

Taco Night!
Friday, April 25, 5:30 to 7:30 p.m.
Eli Morse
$45 non-member/$40 member

Beef marinades, avocado salsa, pico de gallo. Taste the difference of freshly toasted and ground cumin.

Making Fresh Pasta, a Class for Kids!
Saturday, April 26, 11 a.m. to 1 p.m.
Eli Morse
$25 per person; $45 per child and accompanying adult

A highly participatory class, we'll knead dough, then have fun rolling out our own pasta! While the dough rests, we'll learn how to make a lemon vinaigrette that we'll sample with simple vegetables.  Ages 7 and up, with fun-loving adults welcome!

Monday, April 28, 11 a.m. to 1 p.m.
Eli Morse
$40 non-member/$36 member

Learn tricks on making this classic creamy rice entrée or side. Other topics include truffles, making pesto, and cleaning and de-veining shrimp.

Salad Dressings
Tuesday, April 29, 11 a.m. to 1 p.m.
Instructor: Eli Morse
$35 non-member/$32 member

Learn how to make your own Caesar, vinaigrette, Ranch, blue cheese, and Asian-inspired lime-cilantro. We’ll use interesting components, from shaved fennel to kumquats.

Pho Vietnam
Wednesday, April 30, 11 a.m. to 1 p.m.
Eli Morse
$35 non-member/$32 member

Learn how to make this delicious noodle-based soup. Condiments and spices such as hoisin, lime, star anise, and ginger are used and discussed in this exciting and aromatic class.

Ask Your Butcher: Beef Roasts
Wednesday, April 30, 5:30 to 7:30 p.m.
Jeff Withington
$40 non-members/$36 members

Learn how to trim, tie, and cook various cuts—the queen (tenderloin), the king (prime rib), and the peasants (chuck and bottom round). Ask Your Butcher is a monthly series.

May Classes

Making Frozen Custard
Thursday, May 1, 11:00 a.m. to 1:00 p.m.
Instructor: Eli Morse
Cost: $40 Non-Member, $36 Member

Learn how to make your own ice cream and frozen custard. Then, top it off with homemade Chocolate Ganache and Bourbon Caramel Sauce!

Curing Gravlax
Friday, May 2, 11:00 a.m. to 1:00 p.m.
Instructor: Eli Morse
Cost: $45 Non-member, $40 Member

Gravlax is a traditional Swedish salmon dish. We’ll discuss salmon sourcing, quality, and selection, and work with several batches in varying stages of the curing process. Participants will make a fresh dill mustard, warm potato salad, and a cucumber relish to accompany the finished thin slices, and bring some chunks home to finish curing.    

Extreme Beginner Classes
Cost per class: $20 Non-member, $18 Member
All Six: $110 Non-member, $95 Member

Co-op Dietitian/Nutritionist Mary Saucier Choate will show you how to prepare basic dishes with favorite foods. Pick one class that focuses on foods you would like to eat more of, or take the series and learn enough to make meals and side-dishes all year long!

Extreme Beginner Beans
Thursday, May 15, 11:00 a.m. to 1:00 p.m.

This high-protein, high-fiber ingredient has a starring role in healthful, delicious eating. Vegetarian guests coming over? You’ll be ready! We’ll make Savory BBQ Bean Loaf, Burritos, and Vegetarian Chili.

Extreme Beginner Eggs
Monday, May 12, 11:00 a.m. to 1:00 p.m.

Eggs, no longer the “bad boy” of nutrition, make for a quick and inexpensive high-protein meal or snack. We’ll make Egg Salad, Super Easy Deviled Eggs, and a Simple Mushroom and Onion Omelet.

Extreme Beginner Meat, Poultry and Fish
Thursday, May 22, 11:00 a.m. to 1:00 p.m.

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.

Extreme Beginner Pasta and Grains
Monday, May 19, 11:00 a.m. to 1:00 p.m.

Welcome to the delightful and varied world of grains and pasta. So easy to prepare and so many ways to make a quick and satisfying meal or side dish on a budget. We’ll make Baked Ziti, Broccoli Sesame Rice, and Greek Salad with Quinoa.

Extreme Beginner Potatoes
Monday, May 5, 11:00 a.m. to 1:00 p.m.

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.

Extreme Beginner Vegetables
Thursday, May 8, 11:00 a.m. to 1:00 p.m.

Getting in those healthful vegetables is much easier when they’re prepared deliciously.  These three scrumptious strategies will have you clamoring for more! We’ll make Parmesan-Roasted Cauliflower, Asian Bell Pepper Stir-fry, and Sunshine Carrot Smoothies.

Welcome, Stonewall Kitchen!
Tuesday, May 6, 11:00 a.m. to 1:00 p.m.
Instructor: Patty Roche
Cost: $45 Non-members, $40 Members

Chef Patty Roche travels from York, Maine, to teach us some unique ways to use Stonewall Kitchen sauces and rubs. Enjoy roasted beet salad with fried goat cheese and Balsamic Vinegar Dressing, dry-rubbed roasted pork tenderloin with Roasted Apple Grill Sauce,  mashed potatoes with Roasted Garlic and Onion Jam, and finally, individual berry cobblers with Lemon Curd  whipped cream.

Fill It and Dip It!
Wednesday, May 7, 11:00 a.m. to 1:00 p.m.
Instructor: Brent Battis
Cost: $40 Non-member, $36 Member

Pork and cabbage dumplings with a carrot-ginger sauce, plus wonton wraps with an apricot dipper. Fun and participatory!

Mother’s Day Brunch
Friday, May 9, 11:00 a.m. to 1:00 p.m. or 5:00 to 7:00 p.m.
Instructor: Eli Morse
Cost: Non-member $40 per person, $60 per child & adult;
Member $36 per person, $55 per child & adult

Attention, fathers and kids! Mom will love the perfect cream scones with papaya that you make and bring home from this class! We’ll also cook up brunch favorites like frittata, home fries, and a fresh dill mustard sauce to go with smoked salmon, as well as mocktails. Kids ages seven and up are welcome.

Sandwich Session
Tuesday May 13, 11:00 a.m. to 1:00 p.m.
Instructor: Tara Herzog
Cost: $30 Non-members, $27 Members

Join us for a discussion of breads, condiments, and ways to jazz up your lunch, plus tricks on how to make hot sandwiches at home without a panini press. Caramelized onions, our own pesto, and salsa will be featured components. Then, everyone gets to create their own signature sandwich to enjoy.

Ravioli With Porcini Mushrooms
Tuesday, May 13, 6:00 to 8:00 p.m.
Instructor: Steve Ferraris
Cost: $35 Non-members, $32 Members

This participatory pasta making class will give you the experience and the confidence to quickly and easily make fresh ravioli for your family and guests. We will make fresh dough and then assemble our ravioli with a ricotta cheese filling. Dried porcini mushrooms will be rehydrated to create a delicious sauce.

Wednesday, May 14, 11:00 a.m. to 1:00 p.m.
Instructor: Coralia Picardo
Cost: $40 Non-member, $36 Member

Nothing but the freshest fish will do when making this raw dish “cooked” with lime. We’ll explore the storied Peruvian classic with discussion of different styles from other countries and view slides of the fascinating city of Arequipa, Peru. Come enjoy the perfect light spring dish that will add spice to your life!

Tasting Wine, Broadly Speaking
Thursday, May 15, 6:00 to 8:00 p.m.
Instructor: Meg Maker
Cost: $45 Non-members, $40 Members

How to describe the taste of wine? There’s actually no wrong answer. Because your palate is unique, nobody else will taste exactly the same things you do. We’ll use a few simple techniques to evaluate a wine, including its appearance, aromas, flavors, textures, and lingering effect on your tongue, and taste an array of wines while learning to use these simple evaluation techniques. Learn how to talk about what you’re tasting, and develop your own vocabulary to share your experience with others.  We’ll provide some interesting food pairings that match well with the specific qualities of the wines in the flight.

In the Raw
Friday, May 16, 5:30 to 7:30 p.m.
Instructor: Kim Wilson
Cost: $40 Non-member, $36 Member

Spring and summer are great times of the year to enjoy nature’s bounty in its most natural state, and this class will introduce you to some great raw basics. Fruit smoothie, citrus kale salad paired with a fresh veggie dip to start. Pasta and sauce followed by apple pie. All prepared in the raw!

Making Fresh Pasta, a Class for Kids and Adults!
Saturday, May 17, 10:00 a.m. to 12:00 p.m.
Instructor: Eli Morse
Cost: Non-member $35 per person, $45 per child & adult;
Member $32 per person, $40 per child & adult

We’ll knead the dough, then have fun rolling out our own pasta! While the dough rests, we’ll make lemon vinaigrette to sample with simple vegetables. Ages 7 and up, with fun-loving adults welcome!

Crème Brûlée with Mary McNamara
Tuesday, May 20, 11:00 a.m. to 1:00 p.m.
Instructor: Eli Morse and Mary McNamara
Cost: $45 Non-Member, $40 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. As a special bonus, Mary McNamara will speak a bit about McNamara Farm.

Spring Lamb Gyro
Wednesday, May 21, 5:00 to 7:00 p.m.
Instructor: Brent Battis
Cost: $40 Non-members, $36 Members

You’ll wrap up this Greek classic in your own flatbread.  We’ll learn tzatziki, a versatile yogurt sauce that ties the wrap together, and match it with a cucumber, tomato, and feta salad dressed with dill and lemon.

Welcome, Harpoon!
Thursday, May 22, 5:00 to 5:45 p.m. or 6:00 to 6:45 p.m.
Instructor: Ryan Thompson
Cost: Free

Meet brewer Ryan Thompson and celebrate local suds made in nearby Windsor, Vermont. We’ll feature the brand new Grapefruit Shandy and pair it with smoked salmon and a bright, house-made dill mustard. Now that snow is off the ground, we’re also ready for their Summer Beer! We’ll incorporate their Hard Cider into a slow-cooked pork slider for a tender and delicious mini sandwich. This is a free opportunity, so sign-up now!

Friday, May 23, 11:00 a.m. to 1:00 p.m.
Instructor: Eli Morse
Cost: $40 Non-member, $36 Member

We’ll offer several preparations of fiddlehead ferns, which are highly seasonal and unique to our area. These include a composed salad in vinaigrette with warmed goat cheese and as a side with a seared scallop.

Softshell Crabs
Tuesday, May 27, 11:00 a.m. to 1:00 p.m.
Instructor: Eli Morse
Cost: $45 Non-members, $40 Members

They only come around once a year, so get ’em while they’re soft! Learn how to store, clean, and cook them and serve them with a classic Meuniere sauce, a variation on brown butter. Served with a tangy slaw.

Cooking the Perfect Steak
Wednesday, May 28, 11:00 a.m. to 1:00 p.m. or 5:30 to 7:30 p.m.
Instructor: Eli Morse
Cost: $45 Non-member, $40 Member

The grill season is upon us! Go primal and have fun with it! We’ll cover marinades, au poivre, and what to do with those delicious juices on the plate when the steak has set for a moment. Cook a ratatouille outside and enjoy it with smoky new potatoes.

Thai Curry
Thursday, May 29, 11:00 a.m. to 1:00 p.m.
Instructor: Eli Morse
Cost: $45 Non-members, $40 Members

Kaffir lime leaf, lemongrass, galangal, coconut milk, jasmine rice—learn more about all of these exotic-sounding ingredients plus techniques, balancing flavors, big pot blanching, and brands to look for.

All About Duck
Friday, May 30, 11:00 a.m. to 1:00 p.m.
Instructor: Eli Morse
Cost: $50 Non-member, $45 Member

Magret breast, confit leg, and foie gras—taste and discuss a variety of cuts of duck, along with the culinary terms associated with them. Learn to make sauce reductions that incorporate fruit without being cloying and try some interesting accompaniments and sides from gherkins to spaetzle.

The Culture Club
Saturday, May 31, 5:30 to 7:00 p.m.
Instructor: Ken Weldon
Cost: $45 Non-members, $40 Members

Join us for this quarterly class focusing on cheese and its versatile uses. Four courses from soup to dessert and even a balsamic spritzer! This class will focus on seasonal vegetables, such as ramps and asparagus, with a light, springtime approach. Sensory analysis and discovery are recurring themes in this series.

Our Instructors

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 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.
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.

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.

Gloria Finkelstein is a teacher who loves being creative in the kitchen! Growing up with an extended family and having many friends interested in food, culture, and tradition, Gloria naturally enjoys sharing recipes, especially her grandmother's.

Dane Huebner, Cheese Artisan at Grafton Village Cheese Company, is responsible for training, grading, research and development, and recipe creation. He holds a Bachelor of Science in Microbiology from the University of Wisconsin and is a licensed Cheese Grader.

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.

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

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.

Emily A. Nicolai is a registered dietitian and nutrition specialist in gastroenterology at Dartmouth Hitchcock Medical Center.

Michael Perlov is a graduate of the Culinary Institute of America and a seasoned veteran of acclaimed restaurants.  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.

After 20 years of baking bread, Zach Stremlau founded Green Mountain Flour to source and mill local grains into his own flour. In addition to flours in our bulk bins, his products at the Co-op include pancake and polenta mixes, pizzas, and breads.

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.

Kim Wilson is the author of several plant-based, whole food cookbooks including Everyday Wholesome Eating and Everyday Gluten-Free. She enjoys developing recipes that are not only healthy but simple and family-pleasing. She focuses on gluten-free and allergen-sensitive recipes and shares about her culinary creations on her blog (

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.