To Register

All Co-op classes take place in the Culinary Learning Center located in our Lebanon Store. Come to class prepared to learn and eat! All classes include extensive samples or a meal. Register and pay for the class at either the Hanover or Lebanon Service Desk or by phone at (603) 643-2667. Payment is expected when you register and confirms your place in the class. You will receive a full refund when the Co-op has to cancel a class, or if you cancel your registration with the Service Desk staff at least two full days in advance. Please note: Member discount applies to only fully vested Co-op Members who have at least 10 shares. Want class updates by email? Join our list!

Upcoming Classes

July Schedule

August Schedule

Kids Camps

Camp Dates

Our Instructors

June Instructor Bios

Ana Araguas: Born in Argentina, Ana has always enjoyed sharing her empanadas. The story starts in Brooklyn, where she brought them to her friend's house on football Sundays and there were near riots because there weren't any left after halftime! Years later, and with her baby in a backpack, Ana's Empanadas started serving at the Lebanon Farmer's Market, and she continues to be the hit of the party.

Cavedoni Balsamic Vinegar: Since 1860, six generations of the Cavedoni family have been producing award-winning traditional balsamic vinegars in their ancient loft in Castelvetro, near Modena, Italy. Putney House Trading, the leading importer for the Northeastern U.S., will lead the class.

Jen DeSellier: Jen has a background in nutrition and natural foods that goes back to 1997. She currently works in the bulk and health and beauty departments at our Hanover store. She is a mother of two young boys and shares her appreciation, enjoyment, and understanding of food with her whole family.

Jamie King: Jamie has been a professional chef for more than 40 years, with 11 of those years as a member of the Co-op’s Prepared Foods Department.

Martha Esersky Lorden: Martha is a members of OSHER’s Study Leader Support Sub- committee and a retired teacher. She is a local culinary historian, instructor, and food writer who reviews cookbooks for Publishers Weekly and other trade publications. She is a member of the Culinary Historians of New York (CHNY) and the owner of Kitchen D'Or, a personal chef service here in the Upper Valley.

Emily Malnati: Emily works seasonally at several Upper Valley establishments. From March through October she works as a Greenhouse Girl and Cook at Edgewater Farm in Plainfield, NH.  During the winter months she stays warm blending gallons of soup and making paninis at the King Arthur Flour Café Kitchen in Norwich, VT. Tasty and simply prepared foods are her forte.  Much of her inspiration comes from her studies of agriculture, business, food science, and hospitality at the University of New Hampshire, combined with her experimentation in cooking field fresh produce!

Eli Morse: Eli is the Co-op’s high-energy director of the Culinary Learning Center. His previous work experience includes chef and line cook positions at restaurants such as Keeper's, Morsels, The Blue Room, and The Inn at Little Washington. A graduate of the Culinary Institute of America, class of 1995, he is a natural-born teacher who loves to share his knowledge and enthusiasm for great food.

Sebago Brewing: Sebago poured its first, freshly brewed beer at the original Sebago Brewing Company brewpub in 1998. Craft beer in Maine was on the rise and Sebago was made up of three guys who wanted to build a great place to work and hang out. Four brewpubs and one brewery later, Sebago is honored to be a local Maine favorite, known for a commitment to community, awesome staff, and creative craft beer and food.

Sheila Sheehan: A wine broker serving New Hampshire, Circa Wines enjoys collaborating with environmentally conscious wineries with a proven dedication to integrity, honest business practices, and customer satisfaction.

Jeff Withington: Jeff is the head butcher and manager at the Hanover Co-op Meat Department. He is an avid hunter, gardener, and foodie. From goose jerky to a batch of sausage made from a local pig, he’s always cooking up something delicious and off the beaten path.  “Simple food, done well” sums up his food philosophy.

July Instructor Bios

Baxter Brewing Company: Located in the Civil War-era Bates Mill Complex in Lewiston, Maine, Baxter Brewing Company started shipping beer in January of 2011.  Baxter was the first brewery in the country to brew more than 5,000 barrels of beer in its first year of operation and was named the 2011 “New Brewery of the Year” by BevNet Magazine. It is also the first brewery in New England to package 100 percent of its beer solely in metal containers (aluminum cans and stainless steel kegs). The brewery offsets 100 percent of its electrical usage every year with EPA-backed wind power credits and is the only production brewery in Maine to use Maine-grown malted barley in every ounce of its beer. Baxter Brewing’s unique, flavorful, bold American ales are distributed throughout Northern New England.

Hannah Brilling: Hannah is a recent addition to the Co-op staff, joining the team as the Nutrition Specialist. She is thrilled to bring her passion for science and wellness to the Culinary Learning Center in order to make healthy choices easier. She is a longtime yogi and lifelong foodie, and although passionate about vegetables, sometimes she has a cupcake or two!

Katrina Hippe: Katrina is a ten-year veteran of eating gluten-free. She and her daughter enjoy baking things like cookies and pies together following these principles. She currently works at The Co-op as the Category Merchandiser for specialty cheese, wine, and beer.

Sonali Herath: Sonali is an enthusiastic foodie as well as a world traveler. She learned to cook from her father, and loves to share tips on the cuisine of her native Sri Lanka. 

Maine Beer Company: Maine Beer Company is located in Freeport, Maine, and specializes in hoppy, American ales. It was established in 2009 by two brothers, David and Daniel Kleban. From day one, they knew they wanted Maine Beer Company to be a certain kind of company, no matter what. Their vision included donating 1 percent of the brewery’s annual gross sales to environmental non-profits, supporting local charities with a portion of the tasting room’s sales, donating spent grain to local farms, providing generous benefits for employees, and investing in a solar energy project for the brewery.  In addition to Maine Beer Company’s regularly brewed brands, the Hop Program was created in 2015 to creatively explore new hops and hop combinations.

Eli Morse: Eli is the Co-op’s high-energy director of the Culinary Learning Center. His previous work experience includes chef and line cook positions at restaurants such as Keeper's, Morsels, The Blue Room, and The Inn at Little Washington. A graduate of the Culinary Institute of America, class of 1995, he is a natural-born teacher who loves to share his knowledge and enthusiasm for great food.

Michael Perlov: Michael is a graduate of the Culinary Institute of America and a seasoned veteran of acclaimed restaurants, including Square One in San Francisco and L'Espalier in Boston. He has traveled extensively around the world, has taught at Johnson and Wales, and has 20 years' experience preparing successful dinner parties in private homes.

John Sherman: John Sherman is a commercial advertising photographer with 30 years of experience with clients that include King Arthur Flour, Orvis, and Green Mountain Coffee.

Jeanine Werchniak: Jeanine is having the time of her life zipping around Vermont, New Hampshire, and Maine introducing 90+ Cellars to an eager and excited audience. Folks up north love a great bargain and they love their wine! When not selling wine, you can find Jeanine enjoying the beautiful New England outdoors. She loves to surf in the summer, ski in the winter and run marathons all year round.

Sue Wheeler: Sue Wheeler is a graduate of the Culinary Institute of America, where she gravitated toward baking. She was the pastry chef at the Hanover Inn for years, as well as at several other upscale hotels in New York state and southern New Hampshire. While she was in Hanover she won the Yankee Magazine award for “Best Apple Pie in NH.” She loves to bake with chocolate and all things gooey! Currently, Sue is a self-employed graphic designer but continues to have a passion for baking.