Food and Wine Classes
Saturday Cooking in the KitchenSaturday Cooking in the Kitchen
Special Culinary ProgramsSpecial Culinary Programs
Dinner with a ChefDinner with a Chef
4x4 Culinary Series4x4 Culinary Series

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.


 wierd vegetables

Getting to Know Weird Vegetables from the Farmers Market (800-09-20-14)
Saturday, September 20, 9 a.m. – 11 a.m.

Kris James, Culinary Herbalist and Instructor, accomplished chef, cookbook author

Fall harvest produce is flavor and nutrient-rich and some are strangers to us! Are you curious about some of the unfamiliar produce you see beautifully displayed at the market but haven't a clue what they are or what to do with them? These produce underdogs are undiscovered gems. In class we’ll ask, “What the heck is this?” and actually get answers! You’ll learn how to prepare and cook with them. When you taste these in Kris’s recipes you’ll want to go back for more.
Menu: Is dependent on what is in season and available at the markets! Options could include unusual and uncommon fellows such as Chayote Squash, (also known as Buddha's Hand or a Mirliton), Burdock root, turmeric root, black garlic, and more. Limit 20, Learning Center

Register online now

 

$35 member/$45 non-member, includes Arboretum admission and all ingredients


 Pies

Palm Size Pies - Savory Harvest (800-10-25-14)
Saturday, October 25, 9 a.m. - 11 a.m.
Kris James, Culinary instructor and chef, certified in Culinary Herbalism

Lunches! Snacks! Appetizers! Pies? Yes, these palm size pies can be any of that and more. Adorable, small, savory pies take their inspiration from a variety of cultures like South Africa, Ireland and England. There are oodles of crust options too, from buttery puff pastry to flaky herbed piecrust dough to mashed potatoes. You will work with your tablemates to create an assortment of these delicious harvest gems to take home with you using autumn harvest ingredients like parsnips, butternut squash and wild mushrooms. They're quick, easy and freeze beautifully. Limit 20, Learning Center

Register $39 member/$51 non-member, includes Arboretum admission and all ingredients 

 Soup

Soup's On! (800-11-08-14)
Saturday, November 8, 9 a.m. - 11 a.m.
Kris James, Culinary instructor and chef, certified in Culinary Herbalism

There's a chill in the air, but we'll be warm and toasty here at the Arboretum kitchen making hearty and heart-warming soups. Whether you're a veteran soup maker, or if you wonder, "is bisque a risk? what's a consommé anyway?", you'll love this class. You'll create together with your tablemates from-scratch soups and come away with new and different soup recipes - like Beef and Peanut Soup with Sweet Potatoes or Peruvian Chicken-Quinoa Ragout! After class you'll be a soup aficionado with tips on making enviable soups every time. Limit 20, Learning Center

Register $39 member/$51 non-member, includes Arboretum admission and all ingredients 

 Skin

Skin Deep (800-12-06-14)
Saturday, December 6, 9 a.m. - 11 a.m. 
Kris James, Culinary instructor and chef, certified in Aromatherapy and Culinary Herbalism

Your skin is a remarkable organ -- your body's largest! Your skin sheds thousands of cells every minute, and grows a new outer layer regularly depending on how you treat it. With a little TLC, nature-based skin scrubs and detoxifying facial masques, you can stimulate cell turnover and help your skin glow with health and vitality. You'll create fresh and customizable recipes using lavender, green tea, lemongrass, cocoa and more - recipes that smell positively heavenly and refresh your skin. Plant based. Limit 20, Learning Center

Register $39 member/$51 non-member, includes Arboretum admission and all ingredients 

 Chocolate

Chocolate: Creative and Luscious Recipes (800-02-07-15)
Saturday, February 7, 9 a.m. - 11 a.m.
Kris James, Culinary instructor and chef, certified in Culinary Herbalism

Chocolate, our favorite mood-lifting, endorphin-releasing super food combines with ingredients like basil, bacon and goat cheese to create intriguing, unusual recipes sure to have your family and guests talking about how ingenious you are! When your sweet tooth demands chocolate, these treats will answer the call. You'll work together with your tablemates to create brilliant recipes such as White Chocolate and Basil Mousse; Black Pepper, Chocolate and Goat Cheese Truffles; and Dessert "Salami". Limit 20, Learning Center

Register $39 member/$51 non-member, includes Arboretum admission and all ingredients 

 Grain

Going with the Grain (800-03-14-15) 
Saturday, March 14, 9 a.m. - 11 a.m. 
Kris James, Culinary instructor and chef, certified in Culinary Herbalism

Whole grains are getting their day in the sun, they work their nutritional and culinary magic in a variety of recipes. They are packed with vitamins, minerals, proteins, amino acids and fiber. Many whole grains are actually grasses or seeds and happen to also be gluten free, what a bonus! We will work together in small groups and use ancient grains/grasses/seeds like quinoa, amaranth, ivory teff and Black Japonica rice, to create fresh and unique flavors such as a Crunchy Thai Red Quinoa Salad with Ginger-Cashew Vinaigrette. Recipes in this class can easily be customized to serve as main dishes or side dishes - they could become your new favorites! Limit 20, Learning Center

Register $39 member/$51 non-member, includes Arboretum admission and all ingredients 

SPECIAL CULINARY PROGRAMS


 Honey mead bottle with honey dipper and honey jars

Nectar of the Gods: Making Mead (200-09-13-14)
Saturday, September 13, 2014, 10 a.m. - Noon
Steve Piatz, author of The Complete Guide to Making Mead (Voyageur Press)

This nectar of the gods we know as mead holds an honored place in history, literature, art, and...your table. Learn how the simple ingredients of honey, water, and yeast are used to create mead. Watch mead makers go through the steps of making mead and hear about the difference the type of honey, water, and time make in the final result. Explore your options of ingredients, equipment, and process that goes into the craft. Then taste and compare a number of meads. And for those ready to join in the mead-making trend, you may choose to make the beginnings of your first batch and head home armed with the materials and knowledge to bottle your mead and finish it at home. Book available for sale and signing. Learn and Make supplies provided by Midwest SuppliesLimit 30, Learning Center

Register

Learn and Taste option: $39 member/$52 non-member, includes Arboretum admission and tastes
Learn and Make option: $79 member/$99 non-member, includes Arboretum admission, tastes, and mead making instruction and supply kit


DINNER WITH A CHEF

Twin Cities top chefs love guest-cooking at the Arboretum! Meet other good food fans during a delicious dinner with three wine tastings that complement the menu. In addition to getting insider cooking tips from the chefs, you'll receive recipes, sommelier 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.


 Vincent

French Dinner a la Vincent (800-09-11-14)
Thursday, September 11, 6:30 p.m. – 8:30 p.m.
Vincent Francoual, Executive Chef/Owner, Vincent A Restaurant

Chef Vincent returns with new delectable dishes for you! At his restaurant, Vincent melds French Cuisine with a contemporary American influence resulting in the best of both worlds. He happily shares his culinary opinions and exquisite culinary skills. “Every morning when I start the day in the kitchen, it is my ambition to create beauty and happiness.” Wine tastings complement the courses. Check back for menu. Limit 30, Learning Center

Register online now

 

Sold Out. $55 member/$70 non-member, includes Arboretum admission


 Autumn Lucias

Autumn Dinner from Lucia's (800-10-09-14)
Thursday, October 9, 6:30 p.m. - 8:30 p.m.
Chef Ryan Lund, Executive Chef, Lucia's Restaurant and Wine Bar

Lucia's loyal customers look forward each week to experiencing Chef Ryan‘s weekly changing menu of locally sourced fresh fare. The seasonal, nourishing, and cultural properties of cooking are an integral part of Lucia's and have been for 29 years. Chef Ryan's fresh, modern versions of traditional favorites keeps discerning diners very happy!

Menu: Crab Stuffed Baby Red Potatoes; Mixed Greens with Pears, Beets, Marcona almonds, Shaved Manchego and White Wine Vinaigrette; Slow Roasted Pork with Creamy Polenta, Roasted Broccoli, and Tomato Sauce; Apple Crisp with Vanilla Ice Cream. 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 experience. 
VIP Seating, includes reserved seating at front $75 member/$87 non-member
 

 Oceanaire

Oceanaire Seafood Room with Fresh Catch! (800-11-06-14)
Thursday, November 6, 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. Visit www.arboretum.umn.edu/cookingclasses.aspx for menu updates. Paired wine tastings included. Limit 30, Learning Center

Register $65 member/$77 non-member, includes Arboretum admission and multiple course watch-learn-dine experience. 
VIP Seating, includes reserved seating at front $75 member/$87 non-member 

 Wise

Wise Acre Dinner (800-12-11-14)
Thursday, December 11, 6:30 p.m. - 8:30 p.m.
Duet Chefs Beth Fisher and Caroline Glawe, Wise Acre Eatery 

It's always a good time in the kitchen with Beth and Caroline! Beth and Caroline are devoted to homemade scratch cooking and creating a delicious culinary adventure for guests with humor and passion. On any given day, what Wise Acre serves is sustainably grown on their 100 acre farm, less than an hour away - something we can all be proud of. Creative and fresh is what you experience with Chef Beth's highest integrity farm-to-table cuisine. Wise Acre Eatery has won numerous "Best of" awards since they opened in 2011. Limit 30, Learning Center
Menu
Roasted beet hummus with grilled baguette
Grilled Tangletown Gardens Farm heritage pork with field green salsa
Jalapeño farm bean puree
Toasted corn brown rice
Wise Acre Eatery custard with salted caramel sauce
Paired wine tastings included. 

Register $58 member/$72 non-member, includes Arboretum admission and multiple course watch-learn-dine experience. 
VIP Seating, includes reserved seating at front $68 member/$82 non-member

 New Scenic

New Scenic Café Dinner and Cookbook Signing (800-01-22-15)
Thursday, January 22, 6:30 p.m. - 8:30 p.m.
Chef Scott Graden, Chef and Proprietor, New Scenic Café

The creative force behind the New Scenic Café in Duluth, chef Scott Graden enjoys sharing his cooking artistry with others. Spend a special evening experiencing the New Scenic Café right here at the Arboretum! Chef Scott knows the value of local, rural food source connections and his loyal foodie community has enjoyed his culinary adventures for over 15 years. His teaching style is innovative and graspable and his goal is to capture the essence of each ingredient. You'll learn what inspires him and you may even hear tales of the north woods and the lake that is the backdrop of the Café. His recently published, beautiful cookbook will be available for purchase and signing. For a sample viewing of the book: http://www.sceniccafe.com/cookbook/NewScenicCookbookSample.pdf Visit www.arboretum.umn.edu/cookingclasses.aspx for fresh menu updates. Paired wine tastings included. Limit 30, Learning Center

Register $58 member/$72 non-member, includes Arboretum admission and multiple course watch-learn-dine experience. 
VIP Seating, includes reserved seating at front $68 member/$82 non-member

 Valentines

Valentines Love Dinner 2015 (800-02-12-15)
Thursday, February 12, 6:30 p.m. - 8:30 p.m.
Joan and David Donatelle, Chefs and former restaurateurs Rossini's Trattoria & Vinnie's Restaurant

Italian & Mediterranean cuisine is lovingly paired in this delectable dinner perfectly suited for Valentines Day. Joan and David have enjoyed cooking together for 30 years, both as former owners of two restaurants and as a couple. Their food is luscious and satisfying without pretension. They are also beekeepers (aka nurturers) and we love them extra for that! Joan is the Cooking School Director at Byerly's and loves to teach healthful scratch cooking based upon the principles of the Mediterranean Lifestyle. As far as David is concerned, Joan says, "David is just the best Chef I've ever met!"

Menu: Double Hearts Bruschetta for an Appetizer; Roman style semolina Gnocchi with lobster sauce; Insalata with Butter Lettuce and Champagne Vinaigrette; David's Towering Chocolate Cake. Paired wine tastings included. Limit 30, Learning Center

Register $65 member/$77 non-member, includes Arboretum admission and multiple course watch-learn-dine experience.
Lovebird Seating, per-person price includes reserved seating at a table for 2 and gourmet Valentine gift per pair (limit 4 pairs), $79 member/$92 non-member

 Umbrian Broders

Umbrian Cuisine a la Broders (800-03-05-15)
Thursday, March 5, 6:30 p.m. - 8:30 p.m.
Chef Michael Rostance, Executive Chef (former, over 20 years), Broders' Pasta Bar

Chef Michael specializes in authentic Italian regional cuisine, particularly of Umbria, the "green heart" of Italy. His culinary expertise extends into other cultures as well - I hear his paella is perfectly decadent! Chef Michael enjoys sharing his cooking and cuisine expertise at local cooking schools, Victors 1959 restaurant, UMN and during his many trips to Italy, through his tour company, The Umbrian Table. Chef believes in simplicity and allowing the fresh ingredients' flavors to shine through. Visit www.arboretum.umn.edu/cookingclasses.aspx for fresh menu updates. Paired wine tastings included. Limit 30, Learning Center

Register $58 member/$72 non-member, includes Arboretum admission and multiple course watch-learn-dine experience. 
VIP Seating, includes reserved seating at front $68 member/$82 non-member 

4x4 CULINARY MINNESOTA WINE SERIES

The Fourth Annual 4x4 Culinary Series showcases some of the best Minnesota wines paired with global culinary creations sure to delight and dazzle. The series takes the local food movement to a whole new level. Leading Minnesota chefs and wine experts will take you on a wine and food journey unlike any other. This year, each chef was presented with four different wines made with passion and care by a Minnesota winery. Among the wineries included are Parley Lake, Sovereign Estate, Chankaska, Morgan Creek, Hinterland, St. Croix Vineyards, Four Daughters, Millner Heritage, Winehaven, Carlos Creek Winery, Indian Island, Whitewater, Cannon River, Wild Mounta, Schram Vineyards, and Garvin Heights. Chefs worked during the summer to create four distinctive courses that complement their wines. You'll savor the worldly flavors of the evening with other food- and wine-lovers while hearing from wine makers and experts about Minnesota's growing wine industry, in which varieties developed at the University of Minnesota are major players.


 Scandinavian

4x4: Scandinavian Dinner & Minnesota Wines (800-10-16-14)
Thursday, October 16, 2014, 6:30 - 8:30 p.m.
Beatrice Ojakangas, acclaimed cookbook author and chef

A toast to Minnesota's Scandinavian heritage! Beatrice Ojakangas is the author of more than twenty cookbooks, including The Great Scandinavian Baking Book, Scandinavian Feasts, The Great Holiday Baking Book, and Quick Breads. Her articles have been published in Bon Appetit, Cooking Light, Cuisine, and Redbook. She has appeared on television's Baking with Julia Child and Martha Stewart's Living, and lives in Duluth, Minnesota.

You will be delighted by her deep understanding of Scandinavian culinary traditions and how to bring new appreciation to them through Minnesota wines. Books will be available for sale and signing. Limit 30, Learning Center

Register $58 member/$70 non-member, includes Arboretum admission and multiple course watch-learn-dine experience
 Register for the Bundle Button VIP Bundle and save! 4x4 4-dinner bundle $220 member/$260 non-member, includes reserved seating at front

 Northern Heartland

4x4: Northern Heartland Harvest Dinner & Minnesota Wines (800-11-20-14)
Thursday, November 20, 2014, 6:30 - 8:30 p.m.
Beth Dooley, award-winning Minnesota food writer and chef

Beth Dooley has covered the local food scene in the Northern Heartland for twenty-five years: she is a restaurant critic for Mpls-StPaul Magazine, writes for the Taste section of the Minneapolis and St. Paul Star Tribune, and appears regularly on KARE-11 (NBC) television in the Twin Cities area. She is author of The Northern Heartland Kitchen and coauthor with Lucia Watson of Savoring the Seasons of the Northern Heartland. Beth is one of our most popular chefs, and the local foods she will use for this special evening will create new memories made even more impressive with Minnesota wines. Books will be available for sale and signing. Limit 30, Learning Center

Register $58 member/$70 non-member, includes Arboretum admission and multiple course watch-learn-dine experience 
 Register for the Bundle Button VIP Bundle and save! 4x4 4-dinner bundle $220 member/$260 non-member, includes reserved seating at front

 Italian

4x4: Italian Dinner & Minnesota Wines (800-12-18-14)
Thursday, December 18, 204, 6:30 - 8:30 p.m.
Lukas Leaf, Executive Chef of the acclaimed al Vento Restaurant in Minneapolis

Highly respected since its opening several years ago, al Vento earned Best Italian Restaurant accolades from City Pages and has a well earned reputation for being the place to go for surprising and amazing fresh approaches to pasta and seasonal ingredients. Lukas is driven to bring the best of local, seasonal ingredients into his recipes and strives to create simple dishes that taste like heaven. http://www.startribune.com/lifestyle/taste/256584091.html Limit 30, Learning Center

Register $58 member/$70 non-member, includes Arboretum admission and multiple course watch-learn-dine experience
 Register for the Bundle Button VIP Bundle and save! 4x4 4-dinner bundle $220 member/$260 non-member, includes reserved seating at front

 Francophile

4x4: Francophile Dinner & Minnesota Wines (800-01-15-15)
Thursday, January 15, 2015, 6:30 - 8:30 p.m.
Madeline Rivard, Chef and General Manager of The French Hen

When The French Hen in St. Paul opened a few years ago, the fresh French flavors of its menu took the neighborhood by storm. Raves reviews continue, and today folks stand to wait for a sunny table to taste Madeline's wonderful creations, from a bright take on poutine to a perfectly prepared salmon. She'll bring her energy and savvy to the kitchen for a perfect evening at the start of the new year filled with fabulous food and amazing Minnesota wines. Books will be available for sale and signing. Limit 30, Learning Center

Register $58 member/$70 non-member, includes Arboretum admission and multiple course watch-learn-dine experience 
 Register for the Bundle Button VIP Bundle and save! 4x4 4-dinner bundle $220 member/$260 non-member, includes reserved seating at front

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 download the Fall/Winter 2014-2015 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.