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Wednesday April 23, 2014
Start: 6:30 pm
End: 7:30 pm

CANCELED

Katie Milliron, Great Ciao
$15/$10 members

Refine your palate and learn about the subtle (and sometimes not so subtle) differences in specialty vinegars and oils. Taste a variety of Balsamic Vinegars and a number of Extra Virgin Olive Oils including Italian, Spanish & fruit infused. All participants will receive a coupon for $10 off a specialty oil/vinegar purchase.

Thursday April 24, 2014
Start: 6:00 pm
End: 8:00 pm

Chef Kate Moore
$35/$30 members

In this fun and empowering class, Chef Kate will address the age old question, “how do I cook just for one?” With a focus on healthy, easy and intuitive (read: flexible) dishes, you will feel inspired to build your culinary muscles and take ownership of your personal eating experience. Our menu includes rotisserie chicken 4 ways in 4 days, best breakfast for dinner and super salads made simple.

Saturday April 26, 2014
Start: 10:30 am
End: 12:00 pm

Jeremy McAdams, Cherry Tree House Mushrooms
$35/$30 members

Growing your own gourmet mushrooms can be easy and nearly maintenance free – perfect for backyards and community garden plots. Learn what mycelium is and how to start and care for garden mushrooms and large-diameter mushroom logs. Each participant will inoculate his or her own oyster mushroom log to take home – which should fruit mushrooms in a matter of months.

Wednesday April 30, 2014
Start: 6:00 pm
End: 8:30 pm

Joel Karston
$40/$35 members

Grow a garden without WEEDING, without the “heavy lifting” and without getting down on your hands and knees. If you thought the only place to grow healthy vegetable crops was in black dirt, you must attend this presentation. Learn to grow a bountiful garden without using herbicides or insecticides. Learn to plant a wide variety of vegetables, root crops, vine crops, and even beautiful flowers, directly into your “conditioned” straw bales. Any backyard, concrete patio, rooftop or driveway, can become a productive garden space.

Tuesday May 6, 2014
Start: 6:30 pm
End: 8:00 pm

Nora Schaper, Bodylish Bath & Body Care
FREE

Mother’s Day is one day where Mom is allowed to kick back and relax. Help her do just that with some homemade bath bombs! Dads, bring your kids and learn how to create a perfect mother’s day treat with Nora Schaper, owner of Bodylish Bath & Body Care.

Saturday May 17, 2014
Start: 10:00 am
End: 11:00 am

Jason Ivesdal, Expert Trainer and Nutrition Coach
$25/$20 members

Come join us for a 60 minute session covering foundations of nutrition. In this class we will reconstruct your food pyramid to help you achieve a fit, lean and healthy body. Nutrition is at the core of feeling and looking good. This is an interactive course where Jason with be sharing his knowledge and experience on eating to increase metabolism, lose fat, balance hormones, and increase energy. He will answer your questions to help you optimize your fitness and fat loss.

Wednesday May 21, 2014
Start: 10:30 am
End: 12:00 pm

Anne Borgendale, LHC Cheesemonger
FREE

Taleggio is a semi-soft, washed-rind cheese that comes to us from northern Italy. Its flavor can be anywhere from buttery and meaty to oozy with a wonderfully funky aroma. Linden Hills Cheese Buyer Anne Borgendale will walk us throw the process of making a Taleggio style cheese. Participants will also get to taste mature Taleggio and get advice on cooking with it and pairings. Our final product for day will be a buttery curds, but we’ll talk about affinage that produces a mature Taleggio.

Thursday May 22, 2014
Start: 6:00 pm
End: 8:00 pm

Chef Kate Moore
$35/$30 members

Spring has sprung, so let’s make the most of the yummy produce, while still leaving us enough time to get out there and enjoy the weather! This class will focus on building your “culinary intuition”, so you can be assured of a simple and tasty spring salad, regardless of what you have on hand! Grain based, potato based, and no-cook salads will be covered as well as homemade dressing basics. Plan to leave full of delicious food, oodles of ideas, kitchen shortcuts, and delicious recipes. Bring a mason jar for leftovers!