Wednesday, April 2, 2025
6:00-9:00pm
with Traci

Learn the basics of canning! We’ll discuss safety, procedure and equipment, while walking through the entire process together twice in this class. This is a hands-on experience! You’ll go home with one sweet preserve, one pickled vegetable, and the skills and confidence to safely and successfully can your own produce at home.

• All ingredients for this class are vegan and gluten-free.

• Registration for this class will close on Monday, March 31 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Sunday, April 6, 2025
12:00-3:00p
with Katie

Fine-tuning your skills with a kitchen knife can greatly improve the cooking experience. Join us for this hands-on class and learn the reasons for various knife styles, how to care for and handle your knife, proper kitchen posture, how to best execute specific cuts, the basics of honing and sharpening, and more. Bring your own knife from home (if you’re able) and learn how to make your tools work for you!

• The materials for this class session are all vegan-friendly, nut-free and gluten-free.

• Registration for this class will close on Friday, April 4 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Wednesday, April 9, 2025
6:00-8:00pm
with Samantha

Scones can be sweet or savory, delightful with coffee and tea, as a snack or really, anytime of day! Working with butter and flour doesn’t have to be tricky though. In this class we’ll cover tips and tricks to master uniquely crisp and buttery scones with crumbly corners and a soft, flaky interior. Create your own flavored scones, and learn how to use the freezer to your advantage. Participants will leave with scones to bake the following day plus a packet of information and recipes.

• Ingredients for this class include dairy, eggs and gluten.

• Registration for this class will close on Monday, April 7 at 6pm, so we have time to plan and prep class materials.

Please view our FAQs before registering.

Saturday, April 12, 2025
12:00-2:00pm
with Melinda

Put a creative twist on the same old meal plan by learning how to make mother and small sauces from scratch, and understanding how to integrate them into your usual cooking routine. Today’s session (1) will cover béchamel, velouté, sabayon and hollandaise.

• Ingredients for this class include eggs, gluten, and dairy.

• Ingredients for velouté typically include a meat-based stock, but can be made vegetarian with advance notice. (ie. Email us after you register.)

• Registration for this class will close on Thursday, April 10 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Wednesday, April 16, 2025
6:00-8:30pm
with Traci

Don't let tales of kitchen explosions or botulism scare you away from pressure canning! In this class, we'll cover the step-by-step procedure, safety issues, equipment options, and reliable recipe resources, all while working through the process together as we can vegetable broth.

Have questions about a pressure canner you own? Bring it with you to class. Need to test the dial-gauge on your canner? Bring the lid and we'll test it while you're here. Not sure which pressure canner you should buy? We'll have several of the most common brands, both dial gauge and weighted gauge, at class for you to examine.

• All ingredients for this class are vegan and gluten-free.

• Having some experience with water bath canning is very helpful for this class, but not required.

• Registration for this class will close on Monday, April 14 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Friday, April 18, 2025
6:00-8:00pm
with Leta

Join us for an exploration of Italy’s hand-made pasta traditions! In this hands-on class, you’ll learn how to mix and knead your own egg-based pasta dough. Using a manual pasta machine and basic hand-tools, you’ll create multiple pasta shapes and explore simple sauces that highlight early spring produce. You’ll leave with an understanding of the required ratios, sourcing, best storage practices, and basic trouble-shooting to successfully make your own pasta, and inspiration for creating your own bright summer sauces at home. At the end of class, we’ll take time to sit and eat together.

Registration for this class will close on Wednesday, April 16 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Saturday, April 19, 2025
12:00-2:00pm
with Melinda

Put a creative twist on the same old meal plan by learning how to make mother and small sauces from scratch, and understanding how to integrate them into your usual cooking routine. Today’s session (2) will cover espagnole, remoulade, pesto and beurre blanc. (Note: It is not necessary to have taken Session 1 of this course to participate in Session 2.)

• Ingredients for this class include eggs, gluten, and dairy.

• Ingredients for espagnole typically include a meat-based stock, but can be made vegetarian with advance notice. (ie. Email us after you register.)

• Registration for this class will close on Thursday, April 17 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Sunday, April 20, 2025
11:00a-1:30p
with Leta

Join us for an exploration of Italy’s hand-made pasta traditions. In this hands-on class, you’ll learn how to incorporate natural ingredients into egg-based pasta dough to create bright colors and patterns. Using a manual pasta machine and basic hand-tools, you’ll learn to create 3 traditional shapes, to be filled with ricotta. You’ll leave with an understanding of the required ratios, sourcing, best storage practices, and basic trouble-shooting to successfully create a fresh, colorful, filled pasta. At the end of class, we’ll take time to sit and eat together.

• This class is vegetarian.

• Ingredients for this class contain egg and dairy.

• Registration for this class will close on Friday, April 18 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Friday, April 25, 2025
6:00-8:00pm
with Cliff

Learn when to shake and when to stir! Understand craft mocktail basics and how to elevate your own at home! It's an exciting time for thoughtful and inclusive alcohol-free beverages. This hands-on, interactive class will cover everything you need to know about ingredients, tools, methods, and best practices to create delightful and beautiful mocktails. Participants will create and enjoy mocktails during the class, and leave with knowledge to support their own creative mocktail-building at home.

• Ingredients for this class session are all vegan and gluten-free.

• Registration for this class will close on Wednesday, April 23 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Friday, May 2, 2025
6:00-8:00pm
with Trevor

The rules no longer apply! Food and wine are more complex, more flavorful, and more diverse than they’ve ever been. Getting them to play well with another requires a new approach, a way of thinking that moves past the staid old axioms. This course introduces the concept of food and wine interaction, providing a map with which to navigate this bold new world. Expect to engage all five senses: a brief reflection on the history of food and wine pairing will lead to a discussion of ‘where we are now’ followed by tastings that illustrate key wine characteristics and how they’re affected by the ingredients in food.

• Registration for this class will close on Wednesday, April 30 at 6pm, so we have time to prep class materials.

• All ingredients for participation in this class can be vegan by request.

• Class participants must be 21 years of age or older.

Please view our FAQs before registering.

Wednesday, May 9, 2025
6:00-9:00pm
with Traci

Learn the basics of canning! We’ll discuss safety, procedure and equipment, while walking through the entire process together twice in this class. This is a hands-on experience! You’ll go home with one sweet preserve, one pickled vegetable, and the skills and confidence to safely and successfully can your own produce at home.

• All ingredients for this class are vegan and gluten-free.

• Registration for this class will close on Monday, May 7 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Wednesday, May 21, 2025
6:00-8:00pm
with Samantha

Discover the delights of bread baking! In this class participants will learn how to make yeasted, lightly enriched bread dough that can become a soft sandwich loaf, rolls or english muffins. You’ll also create a compound butter, for a flavorful addition. We will cover the basics of kneading and rising dough, as well as shaping and flavoring. Participants will take home their own dough to bake the following day, their compound butter, and a packet of information and recipes.

• Ingredients for this class contain gluten and dairy.

• Ingredients can be made vegan by request. (ie. contact Kitchen Culture after registering.)

• Registration for this class will close on Monday, May 19 at 6pm, so we have time to plan and prep class materials.

Please view our FAQs before registering.

Wednesday, June 4, 2025
6:00-8:30pm
with Traci

It’s amazing what a little salt, some well-chosen spices, and a bit of time can do to a vegetable! Learn the basic processes involved in fermenting vegetables, while making your own jars of sauerkraut and kimchi to take home. We’ll practice both the dry salt and wet brine methods, and you’ll develop an understanding of how these processes can be applied in fermenting just about any vegetable you choose.

• All ingredients for this class are vegan and gluten-free.

• Registration for this class will close on Monday, June 2 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Wednesday, June 18, 2025
6:00-8:30pm
with Samantha

Learn the basics of sourdough baking with an easy, no-knead method. Participants will learn how to shape, fold and score a loaf; how to take care of a starter; and what can be done with leftover starter. Develop the knowledge and confidence you need to start baking sourdough at home regularly! You’ll leave class with a strong sourdough starter, your own dough to bake at home, a packet of recipes, and a proofing basket.

• Ingredients for this class are vegan and contain gluten.

• Registration for this class will close on Monday, June 16 at 6pm, so we have time to plan and prep class materials.

Please view our FAQs before registering.