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



Our Instructors

Cobb Hill Cheese, an intentional cohousing community in Hartland, VT, started cheese making in 2000. Cobb Hill's cheese makers follow the age-old process of heating milk, adding lactic bacteria and vegetable rennet, hand stirring the curd, hooping, and pressing.

Ducktrap River of Maine started as a small trout farm selling to local businesses. 30 years later, they have blossomed into a full scale 45,000 sq. ft. seafood smoking facility that sends high quality all natural smoked products all across the country.

Edgewater Farm, located on the alluvial plains of the Connecticut River in Plainfield, NH, is farmed responsibly by multiple generations of Spragues.

Vikarnda Meesilp is a native of Thailand who has always had a love for cooking. Last summer, her Pad Thai was a warmly welcomed addition to the Lebanon Farmer's Market.

The "Food Dude," Executive Chef Jason Merrill, is always searching for the "Worthy Difference" in everything he prepares—something elemental that turns his high-quality, farm-fresh ingredients into a special experience.

Eli Morse 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 '95, he is a natural-born teacher who loves to share his knowledge and enthusiasm for great food.

Michael Perlov 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.

Sebago Brewing Company was started by three guys who wanted to build a great place to work and hang out. Four brewpubs and one brewery later, they are a local Maine favorite known for their commitment to community, awesome staff, and creative craft beer and food.

Ken Weldon  is an enthusiastic cheese lover. He shares his expertise through his position in the Hanover Co-op Cheese Department and blogs about cheese on the Co-op  website.