Spring 2022 Classes - Nourish. Cultivate. Cooperate - Coop Food Stores
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Spring
2022
Classes
Nourish. Cultivate. Cooperate.Sign Up for Classes
Online
Click Here to Register Online
www.coopfoodstore.coop/classes
Please note, NEW class protocols:
All of us at the Co-op Learning Center are thrilled to be back in the classroom! That said, keeping our partic-
ipants and instructors safe and healthy is our top priority. Here are some of the extra steps we are taking to
create a safe and awesome class experience:
• We are closely following all guidelines from the CDC and local public health officials. Given the rapidly changing
nature of the pandemic, all policies and procedures are subject to change.
• All attendees will be required to wear masks. Masks must cover both nose and mouth. You can remove your
mask briefly while tasting and dining, of course!
• We are restricting class size to allow for social distancing and better air circulation. Classes may fill up faster than
usual, so please add your name to the wait list. If there is enough interest, we will add additional classes.
• For DEMO classes, we will sit one per table, or you may purchase a double ticket and share the table with your
guest (each participant will receive all materials and full servings of food).
• For HANDS-ON classes, instead of group cooking and family style eating, participants will now have their own
stations, utensils, equipment, and ingredients. You may bring a guest to share your table. You will be provided
additional ingredients to share and prepare with your guest. Member and Non-member plus guest ticket pricing
is marked in ( ).
• Come to class prepared to learn and eat! All classes include extensive samples or a meal.
• Class reminders will be sent by email 48 hours prior to class.
• Payment is expected at the time of registration to confirm your place in the class.
• Refunds will be given in full if we cancel a class or if you cancel your registration at least two days before class.
• Member discount applies to fully vested Co-op Members who have at least 10 shares.
• Co-op Learning Center is not an allergen free kitchen. If you have food allergies please contact us at classes@
coopfoodstore.com as some classes can be adjusted accordingly.Family Friendly
FAMILY NIGHT: BEAN AND CHEESE BURRITOS MOTHER’S DAY TEA PARTY
Bean and cheese burritos are a perfect Friday night family food. Let What better way to celebrate Mom than to treat her to a lunch of fun
everyone build their own, then a quick pan fry guarantees a crispy finger sandwiches, delicate scones, tasty, tiny desserts, and of course,
exterior and melty cheesy interior. Top with a fresh pico de gallo, perfectly brewed tea? So, dress up in your favorite hat, grab your
guacamole, and/or sour cream to complete the dish. mom and friends, and let’s tea! Pinkies out! Hands-on class
Friday, March 11, 5:30-7 p.m. Virtual! Sunday, May 8, 11 a.m.-1 p.m.
Ticket Prices: Ticket Prices:
Virtual! In-person:
$7 Member or Non-member Member Table for 1/$30, Table for 2/$45
Non-member Table for 1/$40, Table for 2/$60
FAMILY NIGHT: APRIL FOOLED YA!
Join us virtually for this fun, family-night dinner where we make FAMILY NIGHT: COCONUT CHICKEN CURRY
meatloaf and mashed potato cupcakes and pound cake chicken We call this lick-your-plate coconut chicken curry, and it has been a
fingers. This is a dinner where you will definitely want to eat dessert favorite in the Co-op’s kids cooking classes for years. Choose your
first! favorite veggies, brown bite-sized pieces of chicken, and then create
a creamy curry sauce with coconut milk. This is a great meal for the
Friday, April 1, 5-7 p.m. Virtual! whole family and for kids to take charge of the cooking!
Ticket Prices: Friday, May 20, 5-6:30 p.m. Virtual!
Virtual!
$7 Member or Non-member Ticket Prices:
Virtual!
$7 Member or Non-member
DO-IT-YOURSELF CLASSES
DIY: WHOOPIE PIES DIY: CRACKERS!
Although it is the official state treat of Maine, according to food Join Food Educator Lindsay Smith in her quest to perfect the
historians, Amish homemakers in Pennsylvania Dutch country made homemade cracker. We will work at three kinds: southern benne
the first whoopie pies. Regardless of where they come from, they are wafers, flatbread crackers that can be made into a variety of flavors,
delicious! Two chocolate cake-like cookies with a vanilla creamy center. and cheese twists. Hands-on class
You will make plenty to take home to share. Hands-on class
Tuesday, March 29, 11 a.m.-1 p.m.
Sunday, March 13, 2-4 p.m.
Ticket Prices:
Ticket Prices: In-person:
In-person: Member Table for 1/$20, Table for 2/$30
Member Table for 1/$30, Table for 2/$45 Non-member Table for 1/$28, Table for 2/$42
Non-member Table for 1/$40, Table for 2/$60
DIY: EASTER MACARONS
DIY: SPRING EQUINOX RAVIOLI French Macarons are delicate sandwich cookies that are notoriously
Homemade ravioli is a great weekend project and ours will celebrate difficult to make. These cookies require precision, practice, and
spring! First, we make and handroll the pasta dough, then create a patience, so we will take our time! Using eater pastel colors and piping
filling made with peas, mint, and ricotta, then finally cook up a few and in an oval shape, our goal is for everyone to walk away with a basket of
top with a delicate prosciutto, butter, and pea shoot sauce to enjoy! macarons to share. Hands-on class
Take home any raviolis you don’t eat to freeze and make later. Hands-
on class Saturday, April 16, 11 a.m.-1 p.m. or 3-5 p.m.
Sunday, March 20, 4:30-7 p.m. Ticket Prices:
In-person:
Ticket Prices: Member Table for 1/$30, Table for 2/$45
In-person: Non-member Table for 1/$40, Table for 2/$60
Member Table for 1/$30, Table for 2/$45
Non-member Table for 1/$40, Table for 2/$60Dinner Club & Special Event Classes
ST. PATTY’S DINNER CINCO de MAYO STREET TACO PARTY
Celebrate St. Patrick’s Day with us by making a dinner worthy of A relatively minor holiday in Mexico, in the United States Cinco
lifting a pint. We will make Chicken Tullamore—boneless chicken de Mayo has evolved into a commemoration of Mexican culture
breasts topped with a sauce made from Irish whiskey, cream, and heritage—and there is much to celebrate! We will be
and fresh mushrooms served with a side of colcannon potatoes. making Mexican street tacos with a choice of fillings, handmade
Save a wee bit of room for dessert: Irish lemon pudding. And corn tortillas, fresh salsas and slaw, with Mexican beers and
of course, we will have your choice of pint: Guinness, Harp, or inspired non-alcohol beverages to wash them down. Hands-on
make it a half and half! Sláinte! Hands-on class class
Thursday, March 17, 5:30-8 p.m. Thursday, May 5, 5:30-8 p.m.
Ticket Prices: In-person: Ticket Prices: In-person:
Member Table for 1/$30, Table for 2/$45 Member Table for 1/$30, Table for 2/$45
Non-member Table for 1/$40, Table for 2/$60 Non-member Table for 1/$40, Table for 2/$60
DATE NIGHT: CHOCOLATE SOUFFLÉ LAMB CHOP WINE DINNER
April 3 is officially National Chocolate Soufflé day, so we should Join us for a special night of multiple courses. We will start with
celebrate … a little early. Join Co-op Food Educator Lindsay a nibble board of seasonal bites, a salad with fresh pea shoots
Smith for a special date-night class as she demystifies this and spring veggies, then the star—rosemary and garlic lamb
decadent treat. Learn the tips and tricks to guaranteeing your chops over a delicate parsnip purée. We will finish with a light
soufflés are a success every time! Hands-on class lemon pudding cake. Spring has arrived. Hands-on class, Wine
Pairings, Limited Seating.
Tuesday, March 29, 6:30-8 p.m.
Saturday, May 14, 5:30-8 p.m.
Ticket Prices: In-person:
Member Table for 1/$10, Table for 2/$20 Ticket Prices: In-person:
Non-member Table for 1/$15, Table for 2/$30 Member Table for 1/$45, Table for 2/$90
Non-member Table for 1/$55, Table for 2/$110
DINNER CLUB: OUZI NOTE: Free class vouchers not available for this class
Ouzi is a fragrant dish of spiced rice with minced lamb that is
both a staple and a treat. The rice is spiced with cardamom,
cinnamon, and pepper, and mixed with peas and carrots,
ground lamb, and fried pine nuts. To make ours extra special
we will wrap in filo dough to make little bundles, and serve with
laban b khyar or cucumbers in yogurt. This is elegant comfort
food. Hands-on class
Thursday, March 31, 5:30-8 p.m.
“NO ONE
IS BORN A
Ticket Prices: In-person:
Member Table for 1/$30, Table for 2/$45
Non-member Table for 1/$40, Table for 2/$60
GREAT COOK,
ONE LEARNS
BY DOING” —JULIA CHILDGlobal Celebrations
THAI DRUNKEN NOODLES (PAD KEE MAO) TEMPURA CHICKEN SOUVLAKI
Drunken Noodles, also known as Pad Kee In Japan, tempura is serious stuff. Perfecting Souvlaki stands for “meat-on-a-skewer” and
Mao, is a savory stir-fry noodle dish that is the light, airy, and crisp texture of tempura is one of the most popular street foods in
very popular in Thailand. Made with your takes some practice and technique. Grab your Greece. Chicken in a simple marinade of
choice of protein, rice noodles, vegetables favorite vegetables and seafood; we will walk raw garlic along with spices like oregano,
and an irresistible savory sauce highlighted you through making the batter and perfect rosemary, and sweet paprika, and a
with holy basil, this may become your new frying techniques. Serve hot of the frying combination of excellent extra virgin olive oil,
favorite Thai dish. pot with a side of dipping sauce, grab your lemon juice, and dry white wine. Grilled and
chopsticks, and let’s eat! Hands-on class then garnished with a cooling tzatziki sauce,
Tuesday, March 15, 5:30-7 p.m. Virtual! wrapped in a delicious crispy pita. And best of
Sunday, April 23, 5:30-7 p.m. Virtual! all? It tastes like heaven! Hands-on class
Ticket Prices: Virtual! Friday, April 29, 5:30-7:30 p.m.
$7 Member or Non-member Monday, May 16, 5:30-7 p.m. Virtual!
Ticket Prices: Thursday, May 19, 5:30-7:30 p.m.
WOK NIGHT: SWEET ‘N’ SOUR PORK In-person:
Let’s break out our woks and make a classic Member Table for 1/$20, Table for 2/$30 Ticket Prices:
American-Chinese takeout staple: sweet and Non-member Table for 1/$28, Table for In-person:
sour pork. This stir-fry recipe is made with 2/$42 Member Table for 1/$20, Table for 2/$30
juicy pieces of pork tenderloin, bell peppers, Non-member Table for 1/$28, Table for
onion, and pineapple and a mouthwatering Virtual! 2/$42
sweet and sour sauce. Substitute chicken if $7 Member or Non-member
you prefer. Hands-on class Virtual!
CHICKEN VERDE ENCHILADAS $7 Member or Non-member
Friday, March 25, 5:30-7:30 p.m. Get ready for Cinco de Mayo with this
delicious make-ahead dish. Bathed in MEZZA PLATTER
Ticket Prices: In-person: homemade roasted salsa verde, stuffed with We will build the perfect mezza platter with
Member Table for 1/$20, Table for 2/$30 smoky chicken (or use your favorite roasted lavish flat breads, homemade hummus, baba
Non-member Table for 1/$28, Table for veggies) and black beans, and smothered in gnoush, an assortment of pickles, and roasted
2/$42 melty cheese, Enchiladas Verdes really hits red peppers. A great way to eat—lots of small
the spot. Using one pan to roast everything. bites and tasty nibbles you can pick up by
WOK NIGHT: CHICKEN CASHEW These made-from-scratch enchiladas cut hand. Hands-on class
Juicy chicken, crisp-tender vegetables, down on the dishes and time.
and crunchy cashews coated with the best Thursday, May 19, 11 a.m.-12 p.m.
garlicky soy sauce. Homemade chicken Tuesday, May 3, 5:30-7 p.m. Virtual!
cashew is easy, fast, and even better then Ticket Prices: In-person:
takeout. So, let’s break our woks and stir up a Ticket Prices: Virtual! Member Table for 1/$20, Table for 2/$30
batch. Hands-on class $7 Member or Non-member Non-member Table for 1/$28, Table for
2/$42
Thursday, April 21, 5:30-7:30 p.m. KOREAN BULGOGI
Bulgogi, a Korean classic of marinated grilled WOK NIGHT: SINGAPORE NOODLES
Ticket Prices: In-person: beef, is easy to make and fun to eat. But the Also known as Mei Fun, this take-out dish is
Member Table for 1/$20, Table for 2/$30 meat is only half the recipe. Just as important easy to prepare and customize for your taste
Non-member Table for 1/$28, Table for are the crunchy vegetables, pungent herbs, and dietary preferences. Traditionally made
2/$42 and savory sauces that all get wrapped with a mix of shrimp, pork, and vegetables,
together into delicious mouthfuls. Make sure then tossed with thin rice noodles and tied
to wrap your bundle nice and tight. According together with egg and curry powder. The key
to Korean tradition, you must finish it in a is to have everything ready to go and to not
single bite! Hands-on class crowd the wok. Hands-on class
Tuesday, May 10, 5:30-7:30 p.m. Tuesday, May 24, 5:30-7:30 p.m.
Thursday, May 12, 5:30-7 p.m. Virtual!
Ticket Prices: In-person:
Ticket Prices: Member Table for 1/$20, Table for 2/$30
In-person: Non-member Table for 1/$28, Table for
Member Table for 1/$20, Table for 2/$30 2/$42
Non-member Table for 1/$28, Table for
2/$42
Virtual!
$7 Member or Non-memberCo-op Featured Classes
PASTA CARBONARA grain bowls—the possibilities are endless RHUBARB—SWEET AND SAVORY
Per request, here it is! Pasta carbonara— once you get the basics down. Hands-on Rhubarb has a very interesting history. It
pasta coated in an egg-and-cheese sauce class is widely considered a vegetable, but in
with bits of crispy pancetta, and lots America, it is considered a fruit, since it is
of black pepper. This dish can be a bit Thursday, April 14, 5:30-8 p.m. mainly used as a fruit in culinary practice.
tricky to get the sauce to be creamy and In this class we will explore this fruit …
not eggy, but learn a few proven tricks Ticket Prices: In-person: err… vegetable and expand our repertoire
and your carbonara will turn out perfect Member Table for 1/$20, Table for 2/$30 from just the typical rhubarb pie. Hands-
every time. Optional: adding peas and/or Non-member Table for 1/$28, Table for on class
mushrooms to round out the dish. Hands- 2/$42
on class Friday, May 6, 11 a.m.-1 p.m.
EARTH DAY: GREEN SHAKSHUKA
Tuesday, March 22, 5:30-7:30 p.m. Perfect for Earth Day, Green Shakshuka Ticket Prices: In-person:
Thursday, March 24, 5:30-7 p.m. Virtual! is loaded with power greens like spinach, Member Table for 1/$20, Table for 2/$30
kale, and Brussels sprouts, then eggs are Non-member Table for 1/$28, Table for
Ticket Prices: nestled in to poach gently. It is easy and 2/$42
In-person: takes one pan to make. This all-purpose
Member Table for 1/$20, Table for 2/$30 vegetarian recipe is a dish that can be RADISHES
Non-member Table for 1/$28, Table for served for breakfast, lunch, or dinner. Just Radishes are so much more versatile
2/$42 add your favorite bread. then something to just cut up into salads.
We will talk about how to pick radishes,
Virtual! Friday, April 22, 5:30-7 p.m. Virtual! taste some different varieties, how to
$7 Member or Non-member best store them, and of course, how to
Ticket Prices: Virtual! make a few dishes that let the radish sing.
MEATLESS MONDAY $7 Member or Non-member Hands-on class
Did you know that cutting out meat even
just one day a week can have significant SHORT RIBS WITH MUSHROOMS Thursday, May 26, 11 a.m.-1 p.m.
impacts on both your health and the These boneless beef short ribs are a great
health of the planet? By swapping out alternative when you are craving beef Ticket Prices: In-person:
meat for whole grains and veggies, you but do not want steak. Topped with a Member Table for 1/$20, Table for 2/$30
are increasing your intake of nutrients and mountain of pickley mushrooms and with Non-member Table for 1/$28, Table for
fiber. In this class, we will make three (3), a side of mash potatoes or salad. This is 2/$42
seasonal plant-centric dishes that leave comfort food on a weeknight schedule.
you satisfied and happy. You won’t miss Hands-on class
the meat. Hands-on class
Tuesday, April 26, 5:30-7 p.m. Virtual!
Monday, April 4, 5:30-7:30 p.m. Wednesday, April 27, 5:30-7:30 p.m.
Ticket Prices: In-person: Ticket Prices:
Member Table for 1/$20, Table for 2/$30 In-person:
Non-member Table for 1/$28, Table for Member Table for 1/$20, Table for 2/$30
2/$42 Non-member Table for 1/$28, Table for
2/$42
BUILDING GRAIN BOWLS
Grain bowls are essentially any Virtual!
combination of grain, protein, toppings, $7 Member or Non-member
and sauce. But where to start? What
are the different grains and how do they
taste? In this class, you will have the
opportunity to taste different grains, learn
about alternate proteins, batch cooking
vegetables, and then make your own
sauce and build a bowl to eat. Best part ofTechniques & Skills Classes
KNIFE SKILLS 101 COOKING ESSENTIALS: SALT
Slice, dice, and mince like a chef! We are bringing our The first thing any new chef learns is how to season the
popular knife skills class right into your own home. Learn food. And by season, we mean salt (and pepper … but
basic knife-handling skills that will build your confidence really, salt). Join this fun, interactive, and informative class
and make you feel like a pro, all while making a tasty where you will taste multiple kinds of salt and learn when
seasonal dish. We will also discuss knife choice, care, and to use them. You will also learn how to properly salt by
sharpening. Great for chefs of all ages! Hands-on class hand, identify the sources of salt in a recipe, and make a
tasty dish or two. Fun fact: salt is the only rock we eat …
Saturday, March 12, 5-7:30 p.m. intentionally. Hands-on class
Thursday, April 14, 12:30-3 p.m.
Sunday, May 22, 3-5:30 p.m. Virtual! Tuesday, April 5, 5:30-8 p.m.
Ticket Prices: Ticket Prices:
In-person: In-person:
Member Table for 1/$20, Table for 2/$30 Member Table for 1/$20, Table for 2/$30
Non-member Table for 1/$28, Table for 2/$42 Non-member Table for 1/$28, Table for 2/$42
Virtual! COOKING ESSENTIALS: BUTTER
$7 Member or Non-member It is not just for topping toast. In this class on butter, learn
the nuances between butter as flavor, as cooking medium,
COOKING ESSENTIALS: ONIONS as a thickener, and as a finisher. We will gently poach
The humble onion. When cut, can bring anyone to tears. shrimp in butter and make some brown butter cookies.
When cooked, is delicious enough to be its own dish or Butter-up, buttercup! Hands-on class
be a supporting player in another dish. When eaten raw,
onions adds amazing sharpness and sweetness to the dish. Tuesday, May 17, 5:30-8 p.m.
If you cook frequently, then you know that onions are
used in cuisines all around the world and are one of the Ticket Prices:
most versatile ingredients in the kitchen. For newer cooks, In-person:
it can be a little overwhelming, given how many different Member Table for 1/$20, Table for 2/$30
kinds of onions there are and all the ways there are of Non-member Table for 1/$28, Table for 2/$42
cooking them. In this class we will explore different kinds
of onions, how to cut them, and several preparations that
celebrate this wonderful allium bulb. Hands-on class
Wednesday, March 16, 5:30-8 p.m.
Ticket Prices:
In-person:
Member Table for 1/$20, Table for 2/$30
Non-member Table for 1/$28, Table for 2/$42Lunch ‘n’ Learn Series
Fast. One dish. Lunching done right! All Lunch ‘n’ Learn classes are held from 11:30 a.m. to 12:30 p.m.
and ticket prices are $10 per Member and $15 per Non-member.
THAI DRUNKEN NOODLES (PAD KEE MAO) POACHED EGG WITH ASPARAGUS TOAST
Drunken Noodles, also known as Pad Kee Mao, is a savory stir- This quick take on eggs Benedict trades the Hollandaise sauce
fry noodle dish that is very popular in Thailand. Made with your and ham in favor of tangy beurre blanc and fresh asparagus.
choice of protein, rice noodles, vegetables, and an irresistible With a fresh poached egg, it takes slightly more than 10
savory sauce highlighted with holy basil, this may become your minutes, but it looks and tastes as if it took twice as long.
new favorite Thai dish. Demonstration Class Demonstration Class
Tuesday, March 15, 11:30 a.m.-12:30 p.m. Friday, April 22, 11:30 a.m.-12:30 p.m.
POTATO LEEK SOUP & BROWN BREAD CINCO DE MAYO SOPES
Velvety smooth made with buttery leeks and potatoes and Mexican Sopes are small corn masa cakes similar to a tortilla
brown bread—a savory bread, with a deep nutty flavor that but with a small edge—perfect for holding in all sorts of
comes from the combination of Irish whole meal flour and oats. toppings. We will have shredded chicken, beans, fresh pico de
This is a perfect lunch on a blustery March day or before a night gallo, Mexican crema, and more available to build your own!
of Irish celebration. Demonstration Class Demonstration Class
Thursday, March 17, 11:30 a.m.-12:30 p.m. Thursday, May 5, 11:30 a.m.-12:30 p.m.
VERNAL EQUINOX SALAD SPRING ROLLS
During the transition between winter and spring, it can be a A perfect light lunch—lots of fresh colorful veggies, rice
challenge to eat seasonally. This spring salad uses fresh and noodles, shrimp (if you choose), and a peanut dipping sauce.
cooked vegetables, a light dill vinaigrette, creamy white beans, It’s Food Educator Lindsay Smith’s favorite way to eat salad—
and perfect 6 min eggs to satisfy the cravings of both seasons. with your fingers! Demonstration Class
Demonsration Class
Thursday, May 12, 11:30 a.m.-12:30 p.m.
Tuesday, March 22, 11:30 a.m.-12:30 p.m.
CHICAGO DOG
KENTUCKY HOT BROWN NACHOS Food Educator Lindsay Smith had her first Chicago-style dog
Louisville’s most famous sandwich is perfect reimagined as during a long layover in O’Hare Airport. She was hooked! We
nachos. The cheesy Morney sauce, turkey, bacon, tomato … all will start with an all-beef dog, and then pile on the toppings
on a bed of chips. You may never want regular nachos again. in the right order: yellow mustard, sweet green pickle relish,
Demonstration Class onion, tomato wedges, pickle spear, sport peppers, and
celery salt. It is heaven. Have two and it is double heaven.
Tuesday, April 5, 11:30 a.m.-12:30 p.m. Demonstration Class
SHRIMP SAGANAKI Wednesday, May 18, 11:30 a.m.-12:30 p.m.
If you have ever been to Greece, it would be impossible to miss
this delicious Greek shrimp dish served in every Psarotaverna. THAI STEAK SALAD
Sauté shrimp in a pan with tomatoes, olives, and feta cheese, This dish hits all the right flavor notes—sweet, salty, spicy, sour,
then serve it right out of the skillet with bread to soak up all the and umami. Moreover, it has steak. And it’s a salad. And it’s
delicious juices. Yum. Demonstration Class easy to make. Win, win, win! Demonstration Class
Friday, April 15, 11:30 a.m.-12:30 p.m. Wednesday, May 25, 11:30 a.m.-12:30 p.m.
MATZO BALL SOUP
Matzo balls are perfect because they are so simple and
straightforward, which is another way of saying that they live
and die in the details. They should be smooth and light, silken
and spoon-sliceable, and neither total puffballs nor dense,
doughy sinkers. Served in a light chicken soup, you will crave
this meal anytime of year. Demonstration Class
Wednesday, April 20, 11:30 a.m.-12:30 p.m.MARCH
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1 2 3 4 5
6 7 8 9 10 11 12
Family Night:
Bean & Cheese Knife Skills 101
Burrito 5-7:30 p.m.
5:30-7 p.m.
13 14 15 16 17 18 19
Lunch ‘n’ Learn: Thai Lunch ‘n’ Learn:
Drunken Noodles Cooking Essentials: Potato Leek Soup &
DIY: Woopie Pies 11:30 a.m.-12:30 p.m. Onions Brown Bread
2-4 p.m. 11:30 a.m.-12:30 p.m.
5:30-8 p.m.
Thai Drunken Noodles
Virtual! St. Patty’s Dinner
5:30-7 p.m. 5:30-8 p.m.
20 21 22 23 24 25 26
Lunch ‘n’ Learn:
DIY: Vernal Equinox Salad
Spring Equinox Pasta Carbonara Wok Night:
11:30 a.m.-12:30 p.m. Virtual! Sweet ‘n’ Sour Pork
Ravioli
5:30-7 p.m. 5:30-7:30 p.m.
4:30-7 p.m. Pasta Carbonara
5:30-7:30 p.m.
27 28 29 30 31
DIY: Crackers!
11 a.m.- 1 p.m.
Dinner Club: Ouzi
Date Night: 5:30-8 p.m.
Chocolate Soufflé
6:30-8 p.m.APRIL
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1 2
Family Night:
April Fooled Ya!
Virtual!
5-7 p.m.
3 4 5 Lunch ‘n’ Learn: 6 7 8 9
Kentucky Hot
Brown Nachos
Meatless Monday 11:30 a.m.-12:30 p.m.
5:30-7:30 p.m.
Cooking
Essentials: Salt
5:30-8 p.m.
10 11 12 13 14 15 16
Knife Skills 101
12:30-3 p.m. DIY: Easter Macrons
Lunch ‘n’ Learn: 11 a.m.-1 p.m.
Building Shrimp Saganaki or
11:30 a.m.-12:30 p.m. 3-5 p.m.
Grain Bowls
5:30-8 p.m.
17 18 19 20 21 22 Lunch ‘n’ Learn: 23
Poached Egg w
Lunch ‘n’ Learn: Wok Night: Asparagus Toast Tempura
Matzo Ball Souop Chicken Cashew 11:30 a.m.-12:30 p.m. Virtual!
11:30 a.m.-12:30 p.m. 5:30-7:30 p.m. 5:30-7 p.m.
Earth Day:
Green Shakshuka
5:30-7 p.m.
24 25 26 27 28 29 30
Short Ribs with Short Ribs with
Mushrooms Tempura
Mushrooms
Virtual! 5:30-7:30 p.m.
5:30-7:30 p.m.
5:30-7 p.m.MAY
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
1 2 3 4 5Cinco
Lunch ‘n’ Learn: 6 7
de Mayo Sopes
Chicken Verde 11:30 a.m.-12:30 p.m. Rhubarb
Enchiladas Sweet and Savory
Virtual!
Cinco de Mayo 11 a.m.-1 p.m.
5:30-7 p.m.
Street Taco Party
5:30-8 p.m.
8 9 10 11 12 13 14
Lunch ‘n’ Learn:
Mother’s Day Spring Rolls Lamb Chop
Korean Bulgogi 11:30 a.m.-12:30 p.m.
Tea Party 5:30-7:30 p.m. Wine Dinner
11 a.m.-1 p.m. 5:30-8 p.m.
Korean Bulgogi
Virtual!
5:30-7 p.m.
15 16 17 18 19 20 21
Mezza Platter Family Night:
Chicken Souvlaki Cooking Essentials: Lunch ‘n’ Learn: 11 a.m.-12 p.m. Coconut Chicken
Virtual! Butter Chicago Dog Curry
5:30-7 p.m. 5:30-8 p.m. 11:30 a.m.-12:30 p.m. Chicken Souvlaki Virtual!
5:30-7:30 p.m. 5-6:30 p.m.
22 23 24 25 26 27 28
Knife Skills 101 Wok Night: Lunch ‘n’ Learn: Radishes
Virtual! Singapore Noodles Thai Steak Salad 11 a.m.-1 p.m.
3-5:30 p.m. 5:30-7:30 p.m. 11:30 a.m.-12:30 p.m.
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