Food and Wine Classes
Dinner with a ChefDinner with a Chef
Seafood Dinner With a Chef SeriesSeafood Dinner With a Chef Series
Saturday Cooking in the KitchenSaturday Cooking in the Kitchen
HerbaliciousHerbalicious

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.


 Coalition

Harvest Dinner with Coalition Restaurant and ENKI Brewing (800-10-08-15)
Thursday, October 8, 6:30 p.m. - 8:30 p.m.
Eli Wollenzein, Executive Chef and co-owner, Coalition Restaurant
Karie Menser McDougall , Instigator of Camaraderie, ENKI Brewing Company

October is a rich season for local foods. Cooler temps bring a renewal of early-summer greens that combine with late-summer bounty and fall flavors to make the most nutritious and delicious meals of the year. It's also the traditional time to celebrate the abundance of locally grown and brewed beer. Join Eli and Karie as they serve up a menu that combines some special autumn dishes with the best of ENKI's local harvest-season beers. Dinner with a Chef is a social, educational program that serves up a multi-course meal and paired beer tastings while you learn. Limit 30, Learning Center Harvest Kitchen

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

 Day of the Dead

Guatemala's Day of the Dead - Dinner With a {Latin} Chef (800-10-29-15)
Thursday, October 29, 6:30 p.m. - 8:30 p.m.
Amalia Moreno-Damgaard, award-winning chef, author of Amalia's Guatemalan Kitchen

Friends and families in Guatemala come together every year to prepare and eat fiambre, an elaborate dish with anywhere from 30 - 50+ ingredients, eaten on All Saints Day. Experience "El Dia de los Muertos" the Guatemalan way with award-winning, bestselling author and chef Amalia Moreno-Damgaard. Amalia loves to share the food and culture of this bizarre celebration and combine it with delicious food and storytelling. On the menu is Amalia's own fiambre, ayote con dulce, acorn squash in spiced panela sauce and more, along with wine pairings! Amalia will sign cookbooks after dinner. Dinner with a Chef is an engaging educational program that serves up a multi-course meal and paired wine tastings while you learn. Limit 30, Learning Center Harvest Kitchen

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

 El Salvador

Cooking El Salvador - Dinner With a {Latin} Chef (800-01-21-16)
Thursday, January 21, 6:30 p.m. - 8:30 p.m.
Amalia Moreno-Damgaard, award-winning chef, author of Amalia's Guatemalan Kitchen

Discover a cuisine that is as delicious as it is easy to make with award-winning, bestselling author and chef Amalia Moreno-Damgaard. Amalia will describe the background and characteristics of the food and culture of El Salvador and share anecdotes from her recent trip throughout the country. You will taste scrumptious dishes like pupusas, corn masa cakes filled with cheese and loroco flower buds; curtido, pickled cabbage slaw; yuca con chicharron, yuca with pork cracklings and spicy slaw; casamiento, rice and beans with bell peppers; coctel de camaron en salsa rosada, shrimp cocktail in pink sauce; and ponche tecleño, hot milk-based drink spiked with sugar cane liquor. Amalia will sign cookbooks after the meal. Dinner with a Chef is a social, educational program that serves up a multi-course meal and paired wine tastings while you learn. Limit 30, Learning Center Harvest Kitchen

register $65 member/$77 non-member, includes Arboretum admission and a watch-learn-dine experience with several small (but filling) plates - plus wine tastings and recipes. 

 Oceanaire

Oceanaire Mardi Gras Feast (800-02-04-16)
Thursday, February 4, 6:30 p.m. - 8:30 p.m.
Robert Wohlfeil, Executive Chef, Oceanaire Seafood Room

February 9 is Mardi Gras, and the New Orleans-style menu is full of fun and flavor. Back by popular request, Chef Robert will serve you some traditional recipes flavored with Robert's own distinctive touch. Join us for this uniquely tasty and festive holiday dinner...in the flavor of Mardi Gras!! Dinner with a Chef is a social, educational program that serves up a multi-course meal and paired wine tastings while you learn. Note: This menu will contain shellfish. Limit 30, Learning Center Harvest Kitchen

register

$65 member/$77 non-member, includes Arboretum admission and multiple-course watch-learn-dine experience - plus wine tastings and recipes.


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.


 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

Waitlist Sold out. Add your name to the waitlist!
$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

waitlist Sold out. Add your name to the waitlist!
$65 member/$77 non-member
, includes Arboretum admission and multiple course watch-learn-dine-sip experience. 

 

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.


 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

Waitlist Sold out. Add your name to the waitlist.
$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. 

 Preserving Summer

Preserving Summer: Quick Pickles & Chutneys (800-10-17-15)
Saturday, October 17, 9:00 a.m. - 11:00 a.m.
Kris James, chef, certified herbalist, author, and co-owner of Unearthed Arts

Quick pickles aren't complicated and don't require any special equipment or fancy kitchen gadgets. So let's get a little "crazy" and explore some worldly recipes! Below are just a few examples of the many recipes you'll receive and taste during class.

- Malaysian acar, a delicious mixed pickle of cucumber, carrot and shallots, flavored with mustard seeds and antioxidant-rich turmeric
- Pineapple sambol, a flavorful chutney-like relish from Sri Lanka infused with fresh ginger, garlic and spice.

Limit 20, Learning Center

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

 Lotions

Lotions and Creams: Healing Powers of Botanicals and Essential Oils (800-11-14-15)
Saturday, November 14, 9:00 a.m. - 11:00 a.m.
Kris James, chef, certified herbalist, author, and co-owner of Unearthed Arts

Our skin is constantly changing and as we age, it tends to get drier. Especially in winter! Changes in diet, climate and seasons affect our skin as well. The key to beautiful and healthy skin is keeping it clean and full of moisture. We'll talk about the very best essential oils to use in our skin care products and create a luxurious skin cream using ancient ingredients, a healing salve with skin-soothing calendula, and a fresh cleansing lotion beneficial to all skin types. Limit 20, Learning Center

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

 Appitizers

Appetizers for All: Prepping and Styling for the Perfect Holiday Party (800-11-21-15)
Saturday, November 21, 9:00 a.m. - 11:00 a.m.
Rachel Sherwood, chef, food stylist, and author of The Pretty Plate: Making Everyday Meals Magnificent

This class features fresh appetizers that everyone will enjoy, including options for those who are gluten and dairy free. Impress your guests with these easy-to-make appetizers that are perfect for any occasion and will fit everyone's tastes. In small groups, participants will prepare and sample and assortment of tasty treats (see menu below). Rachel will also share her secrets for setting up an eye-catching buffet, perfect for any holiday event. Rachel's book, The 5 Elements of the Pretty Plate, will be for sale in the Arboretum Gift Store.

Menu includes:
 Prosciutto Wrapped Asparagus
 Turkey Quinoa Meatballs with Sweet Chili Sauce
 Avocado Chocolate Mousse

Limit 20, Learning Center

register $39 member/$49 non-member, includes Arboretum admission and all ingredients
 Register for the Bundle Button Bundle and save! Holiday Kitchen 2-class bundle (includes Setting the Perfect Holiday Buffet 11/21/15 *AND* Sweet and Savory: The Secrets to Making Elegant Meals at Home 12/12/15): $66 member/$83 non-member 

 Sweet and Savory

Sweet and Savory: The Secrets to Making Elegant Meals at Home (800-12-12-15)
Saturday, December 12, 9:00 a.m. - 11:00 a.m.
Rachel Sherwood, chef, food stylist, and author of The Pretty Plate: Making Everyday Meals Magnificent

People eat first with their eyes, but food presentation is often the most commonly ignored aspect of home cooking. Learn the "five elements of the pretty plate" to elevate your experience of making everyday meals magnificent - quickly, easily and inexpensively. Join us in making a savory appetizer that is easy to have on hand and customize for any taste or occasion, play with plating design, and indulge in molten lava cakes with fresh raspberry sauce. Create your own wow-worthy presentations to impress friends and family...for the holidays or any occasion! Rachel's book, The 5 Elements of the Pretty Plate, will be for sale in the Arboretum Gift Store.

Menu will include:
- Walnut Crusted Canapés with variety garnishes
- Molten Lava Cakes
- Fresh Raspberry Sauce
- Demonstration on how to incorporate The 5 Elements of The Pretty Plate into any recipe.

Limit 20, Learning Center

register

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

 Register for the Bundle Button Bundle and save! Holiday Kitchen 2-class bundle (includes Setting the Perfect Holiday Buffet 11/21/15 *AND* Sweet and Savory: The Secrets to Making Elegant Meals at Home 12/12/15): $66 member/$83 non-member

 Winter Squash

Winter Squash: Still Local in Mid-Winter! (800-01-30-16)
Saturday, January 30, 9:00 a.m. - 11:00 a.m.
Amanda Paa, chef and author of Smitten with Squash and Heartbeet Kitchen

At this time of year, in this climate, it's almost impossible to "eat locally." Fortunately for us, one local vegetable is still plentiful, fresh, and eminently flavorful: winter squash. Technically a fruit, this bountiful plant comes in an amazing variety of shapes, textures and flavors. Amanda is passionate about its nutrient density and versatility and is excited to introduce you to some varieties you've never cooked with, as well as give you new ideas for old standbys like butternut and acorn. Be prepared to become "smitten" with squash just as Amanda has, and enjoy the deliciousness it brings to your winter table. Limit 20, Learning Center

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

 Sweets

Sweets for Your Sweetie: Valentine Treats Sweetened by Nature (800-02-06-16)
Saturday, February 6, 9:00 a.m. - 11:00 a.m.
Kris James, chef, certified herbalist, author, and co-owner of Unearthed Arts

Make some tasteful and tasty treats sweetened with honey and maple syrup and learn more about two of nature's most healthful and readily available sweeteners. They really are different from sugar - better for you, better for the environment - and more flavorful. Bring your Valentine and cook up something sweet together! Limit 20, Learning Center Harvest Kitchen

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

 Gluten Free Baking

Gluten-Free Baking: Cookies (800-02-27-16)
Saturday, February 27, 9:00 a.m. - 11:00 a.m.
Amanda Paa, chef and author of Smitten with Squash and Heartbeet Kitchen

Baking demands accuracy, and gluten-free baking has its own specific requirements. Amanda herself is allergic to gluten, so she has had to learn all the tricks of the trade, from which flours are the best, to which fats-sugars-liquids work best with gluten-free flours, how to adapt recipes, and more. If you've felt frustrated because you haven't had success with gluten-free baking, or felt left out because only gluten-ful treats were being served, this class is for you! Limit 20, Learning Center Harvest Kitchen

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

 Celtic Cuppa

A Wee Celtic Cuppa (800-03-12-16) 
Saturday, March 12, 2:00 p.m. - 4:00 p.m.
Kris James, chef, certified herbalist, author, and co-owner of Unearthed Arts

In Ireland, Scotland, Wales and on the Isle of Man, it was considered unlucky to turn anyone away, neighbor or stranger - anyone who broke bread at your table was considered kin and her/his life protected. Kris will teach you the warm Celtic way to welcome visitors: with a "wee cuppa tea" and a slice of homemade soda bread, barmbrock slathered with butter, a piece of Edinburgh Fog, or a bite of Dundee cake - or perhaps a bowl of cock-a-leekie soup. Kris will introduce you to some of the differences in the Celtic tea customs - some of which date from Druid times, when people worshipped nature and imbued plants, water, rocks, with supernatural attributes - and show you how to make 2-3 of her favorite Celtic treats. Limit 20, Harvest Kitchen

register $39 member/$49 non-member, includes Arboretum mission, recipes and ingredients 

HERBALICIOUS

 Edible Flowers
Photo credit: June Marie Sobrieto

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. 

canceled.  $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.