Preregister online here. After preregistering, you will be contacted by one of our staff to complete the registration process.
Or, 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!
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.
Check back for our camp schedule in January 2017.
Lindsay Smith: Lindsay is the new Food Educator for the Culinary Learning Center. Lindsay brings with her a lifelong passion for supporting local, sustainable agriculture and seasonal eating. She loves to cook and make the kitchen an accessible place for people of all ages. Lindsay also brings a wealth of teaching experience, especially in unconventional classrooms. She is very excited to join the CoOp team to both share with and learn from the entire community.
Meg Maker: Meg Houston Maker is a freelance wine and food writer and managing editor of wine magazine Grape Collective. A Certified Specialist of Wine and juried member of the American Society of Journalists and Authors, she contributes frequently to food, wine, travel, and lifestyle publications, including Serious Eats, Edible Communities, and Beverage Media. Find her online at megmaker.com.
Gloria Finkelstein: Gloria is a local teacher who loves being creative in the kitchen! She also has an Masters of Public Health - Health Promotion & Wellness.. Growing up with an extended family and having many friends interested in food, culture, and tradition, Gloria naturally enjoys sharing holiday recipes: especially her grandmother's as well as recreating new & improved healthy & tasty 2016 menus.
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 of experience preparing successful dinner parties in private homes.
Mark and Phillipa Lilienthal: Phillipa (Dartmouth College ’99) and Mark Lilienthal (a Norwich native) recently moved to the Upper Valley after 2 ½ years in rural Burgundy, France where they closely studied food traditions and habits among the local population. During their time in Burgundy, Phillipa won multiple cooking contests against French competitors. Mark was a wine guide in some of the most famous vineyards in the world. They also organized and ran several hands-on cooking classes in Burgundy. They are both proud members of the Confrérie de la Poule au Pot d’Henry IV, or the Chicken in a Pot Brotherhood, a society for food enthusiasts based in Arnay-le-Duc.