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Cooking Classes
Classes & Workshops
| Savor culinary delights inspired by nature, 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. |
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Garden-To-Plate: A Day of Food Workshops
Saturday, March 7, 2020 8:30 a.m.- 3:30 p.m.
Minnesota Landscape Arboretum | Chaska, MN
Featured Sessions & Topics
- Plant a Seed for Food Security: Be a Catalyst for Food System Change
- Lessons from Little Falls Community Schools
- The Good Acre and Family and Consumer Sciences
- High Production Site Design and Production Planning
- In the Kitchen with Minneapolis Public Schools
- The Farm at the Arb Sustainable Horticulture Program
- Growing Vegetables in a Changing Climate
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Saturday in the Kitchen: Herbal Serums
Saturday, March 14, 9-11 a.m.
Kris James, Certified Culinary Herbalist, Chef/Culinary Educator
You've made it through most of the Minnesota winter, which likely has left your skin and hair dry and dull. Get ready for spring with simple homemade herbal serums! Get a useful and practical introduction to serums:
- Learn how they differ from other beauty products
- Understand why serums are so trendy right now
- Explore the basic properties of the herbal ingredients you'll be adding to your serums
- Apply samples of herbal serums as Kris presents, while enjoying herbal tea
- Create (and take home) your own herbal serums in small groups, including recipes such as:
* Anti-Aging Facial Glow Serum
* Nourishing Green Tea Skin Serum
* Vibrant Argan Oil Serum for skin and glossy hair
Head home with a collection of herbal serums, feeling refreshed and ready for spring to start!
Limit 20, Marion Andrus Learning Center - Harvest Kitchen
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$45 member/$60 non-member, includes Arboretum admission and all supplies
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Saturday in the Kitchen: Fresh Pasta 101
Saturday, March 14
1-3 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
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$45 member/$60 non-member, includes Arboretum admission and all supplies
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Saturday in the Kitchen: Fresh Pasta 201
Saturday, April 4
1-3 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
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$45 member/$60 non-member, includes Arboretum admission andall supplies
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Saturday in the Kitchen: Vinaigrettes & Salad Dressings
Saturday, April 11, 9-11 a.m.
Ann Bercher, Arboretum Adult Education Culinary Specialist
Experiment and play with different ingredients to create classic vinaigrettes and salad dressings and then use your personal taste and imagination to create your own signature salad dressings!
- Sample oils, vinegars and flavors that add complexity and flavor to your spring salads
- Make your own Ranch, Italian, Blue Cheese and a variety of vinaigrettes
- Enjoy lots of sampling, exploring and recipes to take home.
Taste and sample as you create! You'll go home with handouts, recipes and fresh ideas to liven up your salads!
Limit 20, Marion Andrus Learning Center - Harvest Kitchen
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$45 member/$60 non-member, includes Arboretum admission and all supplies
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Saturday in the Kitchen: Adventures in Sourdough
Saturday, April 18, 9 a.m.-noon
Missy Polster, Owner and Baker at Heritage Flour Power
Sourdough bread has a distinct flavor and is an ancient and delicious way to make bread at home. Missy has been baking bread for decades and is sure to get you started off on your own baking adventures!
- Learn the science and leavening behind sourdough
- Understand how sourdough differs from other yeast and quick breads
- Watch demonstrations for sourdough crackers, and enjoy fresh samples!
- Discover why the kind of flour you use is so important
- Get insider tips on the fascinating and delicious types of heritage wheat flours that are available in Minnesota
- Mix, stretch and shape your own loaf of dough to bring home and bake
Head home with a loaf of dough to bake, handout with recipes, and an excitement to bake sourdough for your family and friends!
Limit 20, Marion Andrus Learning Center - Harvest Kitchen
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$45 member/$60 non-member, includes Arboretum admission and all supplies
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Mediterranean Diet: Lunch with the Chefs to Eat Seasonally & Healthily
Saturday, May 16
noon-2 p.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. Get inspired as you sample delicious dishes while learning valuable tips, strategies and information during this class:
- Learn how to create delicious menus that feature whole grains, vegetables, fruits, beans, heart healthy oil and fish
- Enjoy a soup, salad and entree prepared before your eyes and featuring seasonal ingredients typical of the Mediterranean diet
You will leave with a comprehensive handout plus recipes, and the motivation to incorporate the Mediterranean diet into your lifestyle!
Notes
This class is demonstration-only; there is no hands-on portion to this class. The Chefs will be creating a customized seasonal menu for this program. We regret that we are unable to accommodate individualized changes to the menu.
Limit 30, Marion Andrus Learning Center - Harvest Kitchen
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$45 member/$60 non-member, includes Arboretum admission and multiple course watch-learn-dine experience - plus recipes!
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Grilling Fish: Spring Recipes & Inspiration
Saturday, May 23, 5:30-8 p.m.
Richie Mann, MN Community Manager and Salmon Steward with Sitka Salmon Shares
In the Midwest we tend to be most comfortable grilling beef, but fish is one of the oldest proteins we have cooked over a fire! Fish is also the most carbon friendly protein sources in the world, it's time to dive in. Enjoy a multi-course tasting meal as you learn what's in season this spring while you taste and learn about new, delicious ways use your grill:
- Using a cast iron dutch oven to prepare a Yelloweye chowder
- How to prepare a show-stopping full fire salt cast bake with an Alaskan fish favorite
- The best techniques for a simple, yet elegant baste and heat technique with Salmon fillets
You'll leave with recipes, and more confidence in choosing and preparing sustainable seafood for your spring al fresco dinners!
Notes
This experience does not include alcohol.
Limit 20, Red Barn Farm - Summer Kitchen
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$45 member/$60 non-member, includes Arboretum admission and watch-learn-taste- experience - plus recipes!
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Saturday in the Kitchen: Cooking up the Garden's First Spring Arrivals
Saturday, May 30, 9-11 a.m.
Ann Bercher, Arboretum Adult Education Culinary Specialist
Our spring gardens are finally producing their early arrivals...so exciting: Learn how to make the most of your early crops such as asparagus, lettuce greens, radishes, green onions, peas, and rhubarb!
- Explore preparation, cooking and presentation techniques to jazz up those first spring arrivals
- Experiment with recipes from sweet to savory.
- Create and taste assorted preparations including breakfast recipes, salads and sauces
- Recipes include items like Roasted Radish Salad, Rhubarb chutney, Green Pea Pesto and more!
Taste and sample as you create! You'll go home with handouts, recipes and fresh ideas to make the most out of your garden's first harvests.
Limit 20, Marion Andrus Learning Center - Harvest Kitchen
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$45 member/$60 non-member, includes Arboretum admission and all supplies
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Saturday in the Kitchen: A Minnesota Spring Picnic
Saturday, June 27, 1-3 p.m.
Ann Bercher, Arboretum Adult Education Culinary Specialist
Using versatile recipes and local MN ingredients, compose an impressive picnic that will transform your day at the beach, a hike through the woods, or a day on your deck to a charming experience. Together in small groups, you receive recipes and prepare a variety of classy-yet-functional dishes that travel well, including:
- Soups
- Salads
- Sandwiches
- Desserts
Taste and sample as you create! You'll go home with handouts, recipes and fresh ideas to liven up any outdoor picnic!
Limit 20, Marion Andrus Learning Center - Harvest Kitchen
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$45 member/$60 non-member, includes Arboretum admission and all supplies
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Saturday in the Kitchen: Harvesting & Cooking with Garlic
Saturday, July 25
noon-3 p.m.
Kris James, Certified Culinary Herbalist, Chef/Culinary Educator
Frank Meuschke, Professional Garlic Grower, Owner of Hudson Clove Garlic
Farm with an emphasis on culinary garlic, or table garlic
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 all varieties, including fun ones like Rocambole, Marbled Purple Stripe, and Turban
- 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 and recipes to cook at home!
Limit 20, Marion Andrus Learning Center - Harvest Kitchen
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$45 member/$60 non-member, includes Arboretum admission and all supplies
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Grilling Fish: Summer Recipes & Inspiration
Saturday, August 1, 5:30-8 p.m.
Richie Mann, MN Community Manager and Salmon Steward with Sitka Salmon Shares
Summer and grilling season is upon us- what about expanding your grilling repertoire to include fish? Don't be grill shy because you can't see an ocean from your backyard. Fish is the most carbon friendly protein sources in the world, let's dive in. Enjoy a multi-course tasting meal as you learn what's in season this summer while you taste and learn about new, delicious ways to use your grill:
- Enjoy flaked tuna tartar appetizers
- Learn the very best way to go about a grilled salmon burger
- How to prepare a show-stopping full fire salt cast bake with Coho salmon
- The best techniques for a simple, yet elegant baste and heat technique with Sablefish
You'll leave with recipes, and more confidence in choosing and preparing sustainable seafood for your spring al fresco dinners!
Notes
This experience does not include alcohol.
Limit 20, Red Barn Farm - Summer Kitchen
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$45 member/$60 non-member, includes Arboretum admission and watch-learn-taste- experience - plus recipes!
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Adult Fall/Winter 2019/2020
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Arboretum Education Office Hours
Mon - Fri, 9 a.m. - 4 p.m.
Sat - Sun, noon - 4 p.m.
Email Arboretum Education at
arbedu@umn.edu
Call Arboretum Education at
612-301-1210
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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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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 form, 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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