Food and Wine Classes
Saturday Cooking in the KitchenSaturday Cooking in the Kitchen
Sustainable Seafood SeriesSustainable Seafood Series
Dinner with a ChefDinner with a Chef
Grilling and BeerGrilling and Beer
HerbaliciousHerbalicious

SATURDAY COOKING IN THE KITCHEN

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.


 Olive Oils

Premium Olive Oils and Balsamic Vinegars - Creative Combinations! (800-05-16-15)
Saturday, May 16, 9 a.m. - 11 a.m.
Kris James, Culinary instructor/chef, Certified Culinary Herbalist, owner of Artful Brew Tea Co.

It's back by popular demand, with new varieties and new ways to incorporate them into your daily delicious eating. Through extensive tastings, plus Kris and Katie's vast knowledge, you'll learn health benefits and delicious ways to use these versatile ingredients creatively in recipes. You will become an extra virgin olive oil (EVOO) and balsamic vinegar aficionado! Here's your chance to taste a variety of highest quality vinegars and extra virgin olive oils from around the globe, without buying a gazillion bottles yourself! You will also create your own "signature vinaigrette". In-class tasting, take-home samples, and $15 Woodland Hills Winery gift certificates generously provided by Woodland Hills Winery (Delano). Limit 28, Learning Center

Register 4 spots left $39 member/$49 non-member, includes Arboretum admission and all ingredients. 

 squash
photo credit: Amanda Paa

Smitten with Squash and Gloriously Gluten Free (800-06-20-15)
Saturday, June 20, 9 a.m. - 11 a.m.
Amanda Paa, cook and author of the blog Heartbeet Kitchen and cookbook Smitten with Squash

Summer squash varieties overflow farm stands; hardy late-season varieties nourish us through the winter. Amanda Paa has a passion for all squash, aka cucurbits, as we like to say at the Arboretum! Amanda creates delicious, inventive and gluten-free recipes which highlight the endless varieties and flavors of squash. In class Amanda will cover the American roots of squash, the amazing varieties, how to make zucchini noodles, when/how to remove the water from summer squash for optimal texture, tips for selecting/storing the squash you buy at the market and crowd pleasing, gluten free recipes which go beyond the traditional for enjoying squash for breakfast, lunch, dinner, and dessert! During class, we'll taste 3 recipes: Summer Vegetable Black Rice Salad with Sesame Ginger Dressing, Maple Cardamom Zucchini Cake and assist in making Easy Spicy Summer Squash Refrigerator Pickles, with a jar to take home! Amanda revels in regional ingredients, sharing recipes through her blog, Heartbeet Kitchen and first cookbook, Smitten with Squash, published in July 2014. With over 75 original recipes, the book will span the seasons in your kitchen. Books will be available at class or purchase at the Arboretum Gift Store prior and bring in to class for signing. We recommend bringing a cooler to keep your take-home creations fresh and cool. Limit 20, Learning Center

register 4 spots left $39 member/$49 non-member, includes Arboretum admission and all ingredients. 

 Herbs and Spice
photo credit: SammyJayJay (Flikr)

Herb Pairings & Spice Blends in Cooking- "Best Buds" Combinations (800-08-15-15)
Saturday, August 15, 9 a.m. - 11 a.m.
Kris James, Culinary instructor/chef, Certified Culinary Herbalist, owner of Artful Brew Tea Co.

Flavor magic and cooking confidence comes from knowing which spices and herbs work well with which foods and with each other! Spices and herbs add flavor and depth to your cooking, increase the nutrients and reduce the need for salt. Learn when and how to add (before, during or after cooking), dried or fresh and which combinations work as "best buds" "BFFs" and all that! In class we'll make (then take home) your own herb & spice blends - no more need for buying over-priced, stale blends from the grocery store! Includes informative chart of herbs & spices and recipes handout. Limit 20, Learning Center

register $39 member/$49 non-member, includes Arboretum admission and all ingredients. 

 Mushrooms
photo credit: Katina Rogers (Flikr)

Wild and Cultivated Mushroom Marvels, plus Walk (800-09-19-15)
Saturday, September 19, 9 a.m. - 11 a.m.
Kevin Doyle, Mushroom aficionado and President of Forest Mushrooms, Inc.
Kris James, Culinary instructor/chef, Certified Culinary Herbalist, owner of Artful Brew Tea Co.

Our friendly mushroom expert, Kevin Doyle is back and looking forward to talking mushrooms with you! Kris will be joyfully cooking up some mushroom dishes for you to taste! Kevin will cover: types of mushrooms and their distinctive characteristics; cultivated and wild; fresh and dried; how to tell true from false (mushrooms that is); and do's and don'ts of hunting. Kris's tasty recipes could include King Trumpet (King Oyster) mushrooms, Maitake (Hen of the Woods), Gold Chanterelles, Oyster mushrooms, Chicken of the Woods and Puffball. Optional: After class, Kevin will host a stroll outside and see if we can spy some wild fall mushrooms. Includes informative Mushroom booklet and recommended recipes for highlighting these earthy gems. Limit 25, Learning Center

register $39 member/$49 non-member, includes Arboretum admission and all ingredients. 

DINNER WITH A CHEF - SUSTAINABLE SEAFOOD SERIES

Where you see this Fish Smart logo, you'll experience Dinner with a Chef with a focus on fish! Meet the chefs and learn from the pros who have all partnered with the Minnesota Zoo's Fish Smart sustainable seafood program in order to increase awareness of sustainable seafood throughout Minnesota. Scroll down to learn more and to register or call us in the education office at 612-301-1210.

 Oceanaire

Oceanaire Seafood Room (800-04-23-15)
Thursday, April 23, 6:30 p.m. - 8:30 p.m.
Chef Robert Wohlfeil, Executive Chef, Oceanaire Seafood Room

Ocean to table at its best in the Midwest! The amiable Chef Robert returns to share his techniques and knowledge of preparing fish and other delightful, imaginative dishes. Only top-of-the-catch, sustainably caught, daily fresh fish gets on the plate. Voted Best Seafood Restaurant by Mpls-StPaul Magazine‘s Reader's Choice Awards 2012 and CBS Minnesota Best Seafood Restaurants list for 2014. Paired wine tastings included. Limit 30, Learning Center
Menu (subject to change)
First Course
Open Blue Panama Cobia Sashimi
Meyer Lemon, Grapefruit, Jalapeno and Radish
Second Course
Seared Iceland Arctic Char
Red Watercress, Sweet Pepper Coulis
Third Course
Urban Organics Baked Tilapia
Parmesan Crust, Pesto, Orzo
Dessert
Strawberry Rhubarb Tart
Paired Wine Tastings

register 2 seats left $65 member/$77 non-member, includes Arboretum admission and multiple course watch-learn-dine-sip experience.

 Sea Change

Sea Change Dinner (800-07-23-15)
Thursday, July 23, 6:30 p.m. - 8:30 p.m.
Chef Ryan Cook, Chef de Cuisine, Sea Change Restaurant

Recently named Chef de Cuisine at the Twin Cities premier seafood restaurant, Sea Change, Chef Ryan Cook has been working alongside some of the biggest names in the Twin Cities restaurant scene for years. Before he began his illustrious culinary career, Chef Cook spent 8 seasons working up in Alaska's commercial fishing industry giving him a unique, first hand perspective into the world of seafood. Chef Cook and Sea Change are one of the original partners of the Minnesota Zoo's Fish Smart sustainable seafood program. Paired wine tastings included. Limit 30, Learning Center Harvest Kitchen

register $65 member/$77 non-member, includes Arboretum admission and multiple course watch-learn-dine-sip experience. 

 Corner Table

Corner Table Dinner (800-08-20-15)
Thursday, August 20, 6:30 p.m. - 8:30 p.m.
Chef Thomas Boemer, Executive Chef, Corner Table Restaurant

The charming and award-winning Corner Table Restaurant could be called "Corner of Fresh and Local". Chef Thomas Boemer & Owner Nick Rancone are closely attuned to the seasons and to family farms that grow and raise food using sustainable methods. The beauty and quality of each ingredient is paramount. Chef Thomas's European influenced, technique-rich approach to classic Americana is evident in every delicious bite. The menu will include the freshest in summer bounty and sustainably sourced fish. Paired wine tastings included. Limit 30, Learning Center

register $65 member/$77 non-member, includes Arboretum admission and multiple course watch-learn-dine-sip experience. 

 Saffron

Saffron Restaurant Dinner (800-09-17-15)
Thursday, September 17, 6:30 p.m. - 8:30 p.m.
Chef Sameh Wadi, Chef and Owner, Saffron Restaurant & Lounge 

Since opening the doors to his critically acclaimed restaurant, Saffron, in 2007, Chef Sameh Wadi has been treating a loyal following of diners to his contemporary, high-end takes on Mediterranean and Middle Eastern cuisine. In addition to his flagship restaurant, Sameh and his brother Saed, have also launched a successful food truck turned brick-and-mortar restaurant called World Street Kitchen, a successful line of spice blends, and he has a new cookbook, "The New Mediterranean Table," due to be released on April 2015. Wadi focuses on seasonally inspired dishes that make use of the highest quality ingredients and he's made a commitment to seafood sustainability through the Minnesota Zoo's Fish Smart sustainable seafood program. Paired wine tastings included. Books will be available for sale and signing after class. Limit 30, Learning Center

register $65 member/$77 non-member, includes Arboretum admission and multiple course watch-learn-dine-sip experience. 

DINNER WITH A CHEF

Twin Cities critically acclaimed chefs love sharing their passion for cooking with Arboretum dinner guests! Meet the chefs and fellow enthusiasts of seasonal, local dining during a delicious dinner with three wine tastings that complement the seasonal menu. In addition to getting insider cooking tips from top professional chefs, you'll receive recipes, wine notes and recommendations on where to find the best ingredients. You can just sit back, watch the meal unfold, sip some wine and dine. Scroll down to learn more and to register or call us in the education office at 612-301-1210.


 Marin and Mill Valley

Marin and Mill Valley Kitchen Inspired Dinner (800-05-21-15)
Thursday, May 21, 6:30 p.m. - 8:30 p.m.
Chef Mike Rakun, Executive Chef and Partner, Marin Restaurant and Mill Valley Kitchen

Chef Rakun's class has a waiting list every year so check your calendar and book it! He's back with spring food inspirations to excite your taste buds and satisfy your soul. Says Chef Rakun on his cooking style, "I like to find and source the best possible ingredients, alter them as little as possible and let them speak for themselves. I use flavor combinations that make sense and resonate with people. I try to hit those comfort notes." Wine tastings complement the courses. Limit 30, Learning Center Harvest Kitchen

register

6 spots left $65 member/$77 non-member, includes Arboretum admission and multiple course watch-learn-dine experience. 


 Coalition

Coalition Restaurant Dinner (800-06-11-15)
Thursday, June 11, 6:30 - 8:30 p.m.
Eli Wollenzein, Executive Chef & Owner, Coalition Restaurant

"Coalition" is defined as an alliance. This new establishment embodies the meaning of coalition in its efforts to serve locally-grown and raised foods. Winner of Open Table Diners' Choice Award 2014, Chef Eli says "Coalition is about the combined efforts of chefs, cooks, servers, farmers, vineyards, and brewers and I see that partnership extending to our guests by providing the highest quality food and service in a warm and welcoming environment". Wine tastings complement the courses. Limit 30, Learning Center Harvest Kitchen

register $65 member/$77 non-member, includes Arboretum admission and multiple course watch-learn-dine experience.


GRILLING AND BEER

Grilling

 Grilling in the Garden Grill provided by Warners' Stellian

Grilling in the Garden: Desserts from the Grill with a Latin Flair (800-05-02-15)
Saturday, May 2, 10 a.m. - Noon
Amalia Moreno-Damgaard, acclaimed chef and award-winning cookbook author (www.amaliallc.com)

Join us in the garden, grill-side, where you'll learn how to prepare delectable and luscious desserts with a Latin flair. As the acclaimed chef demonstrates, you'll discover new ways to use fresh fruits and exotic blends of seasoning that will bring fresh and bright notes of the season to your table! Watch, taste and savor in-class examples like Easy Breezy Grilled Pineapple with Lime, Ground Roasted Pumpkin Seeds with Coban Chile, Grilled Corn on the Cob with Chocolate and Strawberry Crema, Spicy Grilled Fruit Ceviche and more. Chef Amalia is a graduate of Le Cordon Bleu who loves to fuse classic Old World traditions and her New World roots with healthy cooking you'll savor and remember. Her cookbook, Amalia's Guatemalan Kitchen--Gourmet Cuisine with a Cultural Flair (Beaver's Pond Press, 2012), is a bestseller and winner of nine national awards, including Best Foreign Cuisine Book USA by Gourmand World Cookbooks. Books will be available for sale and signing after class. Limit 30, Learning Center Kitchen Garden

Register online now

$55 member/$67 non-member, includes Arboretum admission. 




 Beer

Craft Beer and Food Pairing: Minnesota Brewers! (800-05-28-15)
Thursday, May 28, 6:30 p.m. - 8:30 p.m.
Michael Agnew, Minnesota's first Certified Cicerone (think sommelier for beer)
Kris James, Culinary instructor, Caterer and accomplished chef

The best beer is the freshest beer, and you can't get any fresher than Minnesota's craft beer! Want to increase your beer appreciation and beer literacy quotient? Local craft brewers and Michael Agnew, Cicerone, will be on tap to discuss the complex flavors achieved in various beer styles, food-beer pairing and more. You'll begin the evening sampling beer-food pairings with Michael's engaging and expert guidance on principles of good pairing, such as understanding complementary or contrasting flavors. Next, you and fellow beer enthusiasts can chat with the brewers and Michael, while sampling more featured beer styles - a prime opportunity for one-on-one Q & A or check in with the chef about her beer-friendly recipes. In addition to your enriched beer and brewery knowledge, you'll leave with recipes, tasting notes and if you're lucky, a "door prize"! Note: This is a taste-and-sample learning experience, and will not be a full meal. List of local brewers coming soon! Check www.arboretum.umn.edu/cookingclasses.aspx for updates. Limit 54, Learning Center

register $34 member/$44 non-member, includes Arboretum admission. 

 

HERBALICIOUS

Meiterranean Herbs 

Cultivating Mediterranean Herbs in the Garden and in Containers (includes Make-and-Take container) (200-04-23-15)
Thursday, April 23, 6:30 p.m. - 8:30 p.m.
Theresa Mieseler, Shady Acres Herb Farm

In this fun social class, you'll make your own take-home herb container and do some culinary taste-testing! Cooks who love the flavor that fresh herbs lend should consider wearing two hats - the chef's toque hat and the gardener's sun hat - to enjoy the rewards of both endeavors. Learn how easy it is to grow Mediterranean herbs and be rewarded throughout the growing season. Explore how their leaves can be used to flavor everything from meats, soups and stews to pizza and pasta. Delight in learning how the subtle textured gray and green herbs native to the Mediterranean are favorites in the herb garden. Learn how to grow these tolerant and container-garden-friendly herbs that include some old favorites such as parsley and thyme as well as Italian oregano and many of the new basils. You'll receive several plants, soil mix, container (non-container option available) and the inspiration to create a fragrant and beautiful Mediterranean container to take home. Limit 30, Learning Center
Note: although some tasty samples will be served, this class will place more emphasis on gardening than cooking

register

$60 member/$72 non-member, includes Arboretum admission, all supplies to complete your own make-and-take container, and sample-sized tastes

(Non-container option: take home plants for garden) $50 member/$62 non-member 

 summer containers

Creative Summer Container with Flowers and Herbs (includes Make-and-Take container) (200-06-04-15)
Thursday, June 4, 6:30 p.m. - 8:30 p.m.
Theresa Mieseler, Shady Acres Herb Farm

Perfect for a small garden, patio or balcony, containers can be easily moved to create new displays so this year why not try something new! Learn about plant varieties, soil types, containers, watering, fertilizing and care. Create a container garden of herbs and flowers for yourself or a perhaps for a friend. This is an easy way to get someone interested in gardening, and when you share your love of gardening, you are giving someone a gift that offers a lifetime of enjoyment. Herbs and flower plants, soil mix, container and a handout will be provided--along with loads of inspiration. Limit 30, Learning Center
Note: This is not a cooking class. Although culinary herbs will be discussed and used in the containers, no tastes will be served. 

register $60 member/$72 non-member, includes Arboretum admission and all supplies to complete your own make-and-take container

 Edible Flowers
Photo credit: Askabiron (Flikr)

Eat Your Flowers (200-08-06-15)
Thursday, August 6, 6:30 p.m. - 8:30 p.m.
Theresa Mieseler, Shady Acres Herb Farm

With gardens blooming in the warm summer months, it's a great time to experiment with edible flowers! Edible flowers make everything tasty and eye appealing to eat and you'll relish learning how to use them in appetizers, salads, entrees, drinks and desserts. How about some nasturtiums--which have a peppery flavor similar to watercress and their seed pods can be pickled and used in place of capers. Or maybe a salad with blue borage, which tastes like cucumber, with pansies, which have a lettuce flavor. From salads, teas, garnishes and sorbets, learn about which edible flowers to grow that will brighten up the flavors from your kitchen. We'll prepare culinary delights with flowers for taste-testing. Limit 30, Learning Center
Note: although some tasty samples will be prepared and served, this class will place more emphasis on gardening than cooking. 

register $39 member/$51 non-member, includes Arboretum admission and light sample-sized tastes 

 Lemon Herbs
Photo credit: Barney Bishop (Flikr)

Lemon Herbs - For the Body and Soul (200-09-12-15)
Saturday, September 12, 9:30 a.m. - 11:30 a.m.
Theresa Mieseler, Shady Acres Herb Farm

It is difficult in Minnesota for us to grow a lemon tree--but we can have lemon scent and flavor in our garden by planting lemon scented herbs such as lemon thyme, lemon balm, lemon basil and lemon verbena as well as unique lesser known varieties. Learn about the myriad varieties and tips for selection, care and maintenance of these "lemon" herbs. Next, discover how they can be harvested and used in just about any culinary dish from tea to seafood, pesto and dessert. You'll even learn how lemon herbs can be used to create a spa-like experience for the body. Aromatic lemon herbs are always welcome at any time year and are a must for both the cook and gardener! Light tastes of herbal treats will be served. Limit 30, Learning Center
Note: although some tasty samples will be served, this class will place more emphasis on gardening than cooking. 

register $39 member/$51 non-member, includes Arboretum admission, light sample-sized tastes of herbal treats, and lemon bath melts

To Register for Class

To register online, click on the "Register" button listed with the class. Or call 612-301-1210 to register by phone. You can also view the Spring/Summer 2015 Classes Catalog to see the full class offerings and use the registration form.

Questions?
Call 612-301-1210
or email: ArbEdu@umn.edu

Cancellation Policy: Registration cancellations must be made two weeks prior to class date in order to receive refund. A $5 processing fee will apply.