Saturday Cooking in the Kitchen
Classes & Workshops


Savor Saturday mornings in the inspiring Arboretum setting, where you will prepare and taste exciting new recipes in a fun, casual atmosphere. Meet fun people and try something new...a great way to start the day! Watch the video to get a taste of what these classes are all about.


Dani Vincek/shutterstock

''Souping'' is the New Juicing

801-03-30-19
Saturday, March 30, 2019
9 a.m. - 11 a.m.

Kris James, Certified Culinary Herbalist, Chef/Culinary Educator

After the holiday busy-ness, self care is important! One way to feel better is to maximize your vegetable and nutrient intake. From New York City to Philadelphia and Los Angeles, people are turning from juicing to "souping" as a new way to do just that. Join fellow foodies to explore new concepts and watch demonstrations, and taste a variety of delicious soups. Then work together in small groups to prepare recipes in a fun, relaxed kitchen setting. You will leave with samples to share with family/friends, and comprehensive handouts including detailed recipes and health benefits of individual ingredients. You will taste and prepare such seasonal soups as:

  • Green English Pea
  • Asparagus and Parsley
  • Italian Roasted Tomato and Chickpea
  • Chilled Carrot and Dill

Limit 20, Marion Andrus Learning Center - Harvest Kitchen

Sold out, add your name to the waitlist
$42 member/$57 non-member,
includes Arboretum admission and all supplies
register


Saturday in the Kitchen: Fresh Pasta 101

801-04-06-19
Saturday, April 6
noon - 2 p.m.

Joan Donatelle, Chef and Cooking Instructor
David Donatelle, Chef, Beekeeper and Nutrition Coach


Do you relish Italian pasta dishes, but feel intimidated by making fresh pasta from scratch? Bring a friend or family member and become a pasta making pro with Italian cooking experts Joan & David Donatelle! They will cover all the basics you need to start out as an artisan pasta maker:
  • Learn dough making, rolling, cutting, and cooking
  • Try your hand at several types of pasta, such as tagliatelle, egg fettuccine and spinach fettuccine
  • Delicious sampling of fresh pasta prepared with a few simple sauces. 
You'll leave with your handmade pasta to share at home, a comprehensive handout with instructions and recipes, and an enthusiasm to make more pasta at home!
Limit 20, Marion Andrus Learning Center - Harvest Kitchen

$45 member/$60 non-member, includes Arboretum admission
register

 

Mediterranean Diet for a Happy Healthy New Year

801-05-04-19
Saturday, May 4
noon - 2 p.m.

Joan Donatelle, Chef and Cooking Instructor
David Donatelle, Chef, Beekeeper and Nutrition Coach

May is Mediterranean Food Month, and a perfect time to reflect on lifestyle changes you want or need to make. Chefs Joan and David Donatelle will inspire you with tips, strategies and information from the exceptionally healthy (and uber-delicious) Mediterranean diet. You will:
  • Learn how to create delicious menus where fruits, vegetables and lean proteins are the focus.
  • Sample dishes such as Zuppa alla Frantoiana, (Tuscan Olive Mill Soup), Insalata Misto, (fresh mixed greens with vinaigrette), La Pasta al Pergamena, (Pasta in Parchment) and Macerated Mixed Fruit.
  • Leave with a comprehensive handout plus recipes, and the motivation to incorporate the Mediterranean diet into your lifestyle!
Note that this class is demonstration-only; there is no hands-on portion to this class.

Limit 30, Marion Andrus Learning Center - Harvest Kitchen

$42 member/$57 non-member, includes Arboretum admission
register

True Wild Salmon, credit Skyler Creative, Sitka Salmon Shares
 

True Wild Salmon: Sourcing & Cooking

801-05-11-19
Saturday, May 11
12:30 p.m. - 3 p.m.

Richie Mann, Minnesota Community Outreach Manager, Sitka Salmon Shares

Salmon is good for you (and delicious!) but what kind should you buy and how do you know what's best for the environment? Join Richie for an informative and edible lesson as you learn:
  • What sustainable fishing practices are
  • The difference between farm raised and wild caught salmon
  • Guidelines for salmon selection and storage
  • Basics of salmon prep and cooking skills
  • Minnesota and Alaska fishery health, their parallels and challenges
  • Why knowing your fisherman is important
  • Live stream with Marsh Skeele, Sitka Salmon VP and Fisherman, in Alaska
You'll leave with the confidence to source your own sustainable salmon, and new ideas of how to prepare it!
NOTES
  • You'll taste a variety of appetizer-sized samples, but this experience is not intended as a full meal
  • Demonstration-only; there is no hands-on portion to this class
Limit 20, Marion Andrus Learning Center - Harvest Kitchen

$50 member/$65 non-member, includes Arboretum admission and all supplies
register

Saturday in the Kitchen: Fresh Pasta 201

801-06-08-19
Saturday, June 8
noon - 2 p.m.

Joan Donatelle, Chef and Cooking Instructor
David Donatelle, Chef, Beekeeper and Nutrition Coach


So you know the basics of pasta making and are ready to kick it up a notch... why not try your hand at filled pastas? Join cooking experts Joan & David Donatelle as they introduce you to a delicious diversity of filled pastas, from angolotti to ravioli!
  • Learn dough making and stuffing
  • Sample freshly prepared dishes complete with sauces and traditional additions
  • Try making your own filled pastas: ravioli & tortellini
  • Additional tips and tricks!
You'll leave with your handmade pasta to share at home, a comprehensive handout with instructions and recipes, and a new skill to impress your friends and family with!
Limit 20, Marion Andrus Learning Center - Harvest Kitchen

$45 member/$60 non-member, includes Arboretum admission
register

 

Saturday in the Kitchen: Cooking with Tea

801-06-15-19
Saturday, June 15
9 a.m. - 11 a.m.

Kris James, Certified Culinary Herbalist, Chef/Culinary Educator

A perfectly steeped cup of tea provides comfort, encourages reflection and nourishes the body and mind; but there are endless ways - both savory and sweet - to use these fragrant leaves to create delicious recipes. You will explore Japanese concept of ochazuke, which roughly translates to "submerged in tea." In small groups, taste and prepare dishes such as:
  • Tea Soaked Drunken Chicken with Parsley-Scallion Oil
  • Burmese Tea Leaf Salad
  • Celebration Matcha Cake with Kukicha Whipped Cream 
Take home samples to share with family and friends, comprehensive handouts, and detailed recipes including historical information and health benefits of individual teas and ingredients.
Limit 20, Marion Andrus Learning Center - Harvest Kitchen

$45 member/$60 non-member, includes Arboretum admission
register

 

Harvesting & Cooking with Garlic

801-08-03-19
Saturday, August 3
noon - 3 p.m.

Kris James, Certified Culinary Herbalist, Chef/Culinary Educator
Frank Meuschke, Minnesota Landscape Arboretum Staff/Photographer


Garlic has a long growing season- about eight months- but is a low maintenance crop that is deliciously rewarding to harvest and eat! Join Frank and Kris in our garden and kitchen to learn firsthand about:
  • Garlic growing and harvesting for gourmet varieties such as Silverskin, Turban & German Hardy
  • How to cure garden fresh garlic 
  • Sample flavor differences between gourmet varieties 
  • Tips and tricks for cooking with cloves and scapes (the flower stem!)
  • Hands-on preparation and tasting of creative recipes such as
    * Creamy Roasted Garlic Potato Soup with Crispy Brussels Sprouts
    * Garlic and Gruyere Stuffed Mushrooms
    * Baked Garlic Artichoke Cups
    * Muhummara Dip with Garlic, Sundried Tomatoes & Walnuts 
You'll go home with some delicious samples, recipes and a head or two to cook with at home!
Limit 20, Marion Andrus Learning Center - Harvest Kitchen

$45 member/$60 non-member, includes Arboretum admission and all supplies
register

Seafood assortment, credit SkylerCreative, Sitka Salmon Shares
 

Sustainable Seafood: Creative Recipes & More

801-09-28-19
Saturday, September 28
12:30 p.m. - 3 p.m.

Richie Mann, Minnesota Community Outreach Manager, Sitka Salmon Shares
Amanda Paa, Home Chef, Heartbeet Kitchen Food Blogger

The fish that sound the most familiar in the grocery store- tilapia, tuna, and more- aren't always caught or raised in a sustainable way. What is sustainable fish, and how can you prepare some lesser known but more sustainable seafood at home? This informative and edible lesson will teach you about:

  • Sustainable fishing practices
  • The difference between farm raised and wild caught fish
  • What kinds of fish and labeling to look for as you source sustainable seafood
  • Stories from Amanda's trip to Sitka, Alaska as she learned more about sustainable fishing practices and seafood
  • Basics of fish prep and cooking skills
  • How to prepare incredible but simple fish recipes at home

You'll leave with the confidence to source your own sustainable seafood, and new ideas of how to prepare it!
NOTES

  • You'll taste a variety of appetizer-sized samples, but this experience is not intended as a full meal. 
  • Demonstration-only; there is no hands-on portion to this class.
Limit 20,  Marion Andrus Learning Center - Harvest Kitchen

$50 member/$65 non-member, includes Arboretum admission and all supplies
register 


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Email Arboretum Education at
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Arboretum Members may invite non-members to attend a class with them at the discounted member rate! Simply register for all participants at the same time in the same order and select the "member" rate for each person at checkout.


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Prior to registering, please review the cancellation policy


Waitlist

The best chance of being enrolled in a sold out class is to add your name to the waitlist. Click the orange "waitlist" button and complete the steps, or call 612-301-1210. There is no obligation to register if a spot opens. If the waitlist shows enough demand, additional class sessions may be added.


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