Cooking Class Descriptions
Cooking Class Descriptions
*= kid friendly
All cooking classes are free of charge
Pressure Cooking
Wednesday, June 19th: Noon-1pm
Instructor; Johanna Bergan, Oneota Coop
Location: Valders 379 (Environmental Ed Classroom)
Cooking for busy schedules is a common challenge, and the idea of a crockpot meal isn’t always tempting. There is another One Pot Way - the Pressure Cooker. The modern pressure cooker is a safe relative of something your grandmother used. Learn to effectively use a pressure cooker to prepare full meals and side dishes including curries, polenta and risotto. Generous samples will be available during this class.
Kitchen Tools and How to Use Them
Monday, July 1st: Noon-1pm
Instructor: Jason Skarin, Luther Executive Chef
Location: TBA
Having the proper tools (and knowing how to use them) can greatly aid in the effort to incorporate more fresh fruits and vegetables into your diet throughout the season. In this class participants will be introduced to a wide range of simple kitchen tools that will make chopping, slicing, dicing, etc much more fun!
Spring Rolls *
Tuesday, July 2nd: Noon-1pm
Instructor; Johanna Bergan, Oneota Coop
Location: Valders 379 (Environmental Ed Classroom)
Have an appreciation of Asian cuisine and feeling ready to bring it out of the restaurant and into your home kitchen? Learn the art of making spring rolls and the versatility they provide. Not only will you learn how to wrap and present spring rolls but also receive many ideas for fillings and dipping sauces. Spring rolls are perfect for summer dining – light, healthy and fresh. Generous samples will be available during this class.
Grilling Vegetables
Wednesday, July 3rd: Noon-1pm
Instructor: Marcus/Caleb, Norse Culinary Team
Location: TBA
Before you get the grill fired up for July 4th, come learn about the wonderful world of grilled vegetables. Add some color to your grill this summer. Grilling adds great flavor to many of the vegetables available throughout the summer in the Driftless Region and can serve as the main course or compliment another entre. Samples will be available during this class.
Presto! Pesto
Tuesday, July 9th: Noon-1pm
Instructor; Johanna Bergan, Oneota Coop
Location: Valders 379 (Environmental Ed Classroom)
Bring the taste of Italy into your kitchen and feel confident in your preparation. The simple equation behind pesto is greens +olive oil + nuts = pesto. The variations and combinations from this starting point are seemingly endless. Explore techniques to incorporate almonds, walnuts, tomatoes and more into pesto – not to mention the many uses of pesto when it is complete. Samples will be available during this class.
Cooking with Kids *
Tuesday, July 9th: 5:30-6:30pm
Instructor: Johanna Bergan
Location: Oneota Food Coop Classroom
Come learn about the wonderful world of cooking with kids. The kitchen is a fun place for parents and children to explore food together in creative ways. Johanna Bergan is an expert at cooking with kids and has led dozens, if not hundreds of classes on this topic, in addition to practicing at home with her own two children. The class will end with samples of the foods that were prepared.
Sourdough Bread-Baking
Friday, July 12th: Noon-1pm
Instructor: Rolf Peterson
Location: Valders 379 (Environmental Ed Classroom)
Do you love the taste of sourdough bread? Have you ever been curious about how to make sourdough? Do you like to bake? If you answered yes to any of these questions, this class is for you! Join Rolf Peterson as he takes us through the wonderful world of making sourdough bread. Participants will get to observe and participate in all processes of sourdough bread baking and will even go home with their own starter. Whether you have never baked before or consider yourself a pro, this class is for you. Samples of sourdough bread will be available throughout the class.
Whole Foods Smoothies*
Tuesday, July 19th: Noon-1pm
Instructor; Johanna Bergan, Oneota Coop
Location: Valders 379 (Environmental Ed Classroom)
Smoothies allow you to increase fruit and veggie consumption every day. Blended drinks easily incorporate leafy greens and extra servings of vegetables. Fruits add natural sweetness and let those of us you don’t love veggies sneak them in our diet. Learn how to make green smoothies and leave class feeling comfortable and ready to start blending in your home kitchen.
Hummus and other Bean Dips
Monday, July 22nd: Noon-1pm*
Instructor; Johanna Bergan, Oneota Coop
Location: Valders 379 (Environmental Ed Classroom)
Chickpeas, tahini, garlic and olive oil. Sounds so simple, right? Then why don't we all make hummus from scratch? Class will show you that it really is just that simple! Learn to make a dip that will have folks asking for the recipe. Homemade hummus and other bean dips are perfect for entertaining but can also make lunch prep quick and easy. Lighten up your cooking load in the kitchen with these simple recipes. Samples will be available during this class.
Stir-Frying
Tuesday, July 23rd: Noon-1pm
Instructor; Johanna Bergan, Oneota Coop
Location: Valders 379 (Environmental Ed Classroom)
Are the veggies piling up in your fridge? Are you wondering how you are ever going to be able to use them all? If so, stir-frying provides the perfect solution. Stir-frying is an excellent way to use a variety of seasonal vegetables and the best thing is you only need one pan! Samples will be available at the end of class.
Freezing Vegetables
Wednesday, July 24th: Noon-1pm
Instructors: Marcus/Caleb, Norse Culinary Crew
Location: TBA
Freezing is a great way to preserve fruits and vegetables when they are at the peak of their flavor for use in the winter months. If you are finding yourself with more vegetables than you can eat or have always wanted to put away some of your own food but not quite known where to start, this class is for you.
Knife Sharpening
Monday, July 25th: Noon-1pm
Instructor: Jason Skarin, Luther Executive Chef
Location: TBA
One key ingredient to an enjoyable cooking experience is having a sharp knife. Join Jason Skarin for an introduction to knife sharpening. Basic sharpening techniques will be demonstrated and participants will be shown a few knife sharpening tools that can be purchased locally so the skills can be practiced on a regular basis. Who doesn’t love a sharp knife? Participants are encouraged to bring in a favorite knife or two for sharpening.
Roasted Root Vegetables
Wednesday, July 31st: Noon-1pm
Instructors: Marcus/Caleb, Norse Culinary Crew
Location: TBA
Roasting is a great way to utilize beets, turnips, potatoes, carrots, squash, eggplant, (insert favorite summer/fall vegetable here)! Come learn a few new roasting techniques and take home some new recipes that utilize roasted vegetables. Samples will be available throughout the class.
Homemade Tortillas/Creative Burritos
Thursday, August 1st: Noon-1pm
Instructors: Steve and Yarrow Pasche
Location: Valders 379 (Environmental Ed Classroom)
Steve and Yarrow Pasche have a tortilla press and they have offered to walk participants through the process of making tortillas! Homemade tortillas will be accompanied by sautéed veggies, beans, guacamole and salsa for a complete lunch. Participants will leave with a few new guacamole and salsa recipes that utilize fresh, local produce.
Cooking with 5 Ingredients or Less
Tuesday, August 8th: Noon-1pm
Instructor: Rachel Sandhorst
Location: Valders 379 (Environmental Ed Classroom)
Do you find yourself strapped for time and at a loss for what to make for dinner? Based on the Stone Soup Blog, this class will introduce participants to healthy meals that utilize 5 ingredients or less. Participants will leave with new recipe ideas and resources for where to go for more simple recipes. Generous samples will be available following the class.