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.

 

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

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

Garden Harvest and Preservation 101

150-08-29-19
Thursday, August 29, 2019
6:30 p.m. - 8:30 p.m.

Laura Vogel, Adult Education Programs Manager, Minnesota Landscape Arboretum

It's nearing the peak of vegetable harvest time, and successfully grown vegetable plants can often mean you now have bushels of beautiful produce on your hands- what to do with them? You will learn the basics of proper harvesting: when to pick, what to refrigerate, how to cure, and more. Then we'll be joined by University of Minnesota Extension experts to learn more about safe preservation techniques, from canning to drying. There will be samples, of course, and students are encouraged to bring surplus produce to share with one another at the end of class! 
Limit 20Marion Andrus Learning Center - Harvest Kitchen

$35 member/$50 non-memberincludes Arboretum admission and all supplies


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 

 

Mediterranean Diet: Eating Seasonally & Healthily

801-10-12-19
Saturday, October 12, 2019
12:30 p.m. - 2:30 p.m.
OR
801-01-04-20
Saturday, January 4, 2020
9 a.m. - 11 a.m.

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

The Mediterranean diet is a great way to eat healthily and seasonally. Chefs Joan and David Donatelle will inspire you with tips, strategies and information during this class while you learn how to create delicious menus where fruits, vegetables and lean proteins are the focus.
Sample seasonal winter dishes such as
  • Zuppa alla Frantoiana (Tuscan Olive Mill Soup)
  • Insalata Misto (fresh mixed greens with vinaigrette)
  • La Pasta al Pergamena (Pasta in Parchment)
  • Macerated Mixed Fruit

Note that this class is demonstration-only; there is no hands-on portion to this class. You will leave with a comprehensive handout plus recipes, and the motivation to incorporate the Mediterranean diet into your lifestyle!

Limit 30, Marion Andrus Learning Center - Harvest Kitchen

register

Saturday, October 12, 2019
12:30 p.m. - 2:30 p.m.
$42 member/$57 non-member, includes Arboretum admission
register

Saturday, January 4, 2020
9 a.m. - 11 a.m.
$42 member/$57 non-member, includes Arboretum admission

 

Saturday in the Kitchen: Fermenting Foods - Kraut & Kimchi

801-10-12-19
Saturday, October 12, 2019
9 a.m.-11 a.m.
Iman Mefleh, Owner, You Betcha Kimchi

Fermented vegetables are popular, healthy and delicious! Learn how to prepare two classic cabbage recipes- European sauerkraut and Korean kimchi. In this class, you will:
  • Receive a basic lesson in fermentation science
  • Work together in small social groups
  • Create, chop, mix and pack jars of sauerkraut and kimchi to take home
  • Learn how you can create living, pro-biotic vegetable ferments at home
  • Explore how to change traditionally pickled recipes into ferment recipes, increasing the health benefits
You'll leave with recipes and containers of sauerkraut and kimchi to sample with family and friends!

Limit 20, Marion Andrus Learning Center - Harvest Kitchen

register

$49 member/$64 non-member
includes Arboretum admission

Tasty Tarts

801-11-16-19
Saturday, November 16, 2019
9 a.m.-11 a.m.

Kris James, Certified Culinary Herbalist, Chef/Culinary Educator

The secrets to a great tart are really quite simple…don’t be intimidated!  Kris will show you how to create a variety of both savory and dessert tarts with delicious crusts and divine fillings for your next cocktail party, holiday  gathering, or family dinner. Work together in small groups to create recipes in a fun, relaxed kitchen setting:

  • Discover the basics of making a tart, with many tips and tricks to make it easier than ever!
  • Learn how to combine seasonal ingredients, including herbs and spices, to create a variety of unique recipes 
  • Taste and enjoy a variety of tart examples 
  • Prepare such dishes as:
    • Autumn Vegetable Tart with Bacon Marmalade
    • Fig Mascarpone Tart with Pistachio Black Pepper Crust
    • Upside Down Pear Tartlets with Golden Cinnamon Syrup

You’ll make enough in-class to take home samples to share with family and friends!

Limit 20, Marion Andrus Learning Center - Harvest Kitchen
register

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


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Arboretum Education Office Hours
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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


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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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