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!
January Instructor Bios
Steve Ferraris is the head cook at Osteria Chiara in Norwich, Vermont, where he features fresh, homemade pasta at every dinner he presents. Growing up in New York City, he watched and enjoyed his Italian grandmother's cooking and has since gained eating and cooking experience traveling in Italy for the past 20 years. His qualifications include being invited to cook in numerous Italian households in Marche and Emilia-Romagna.
FishWise and its members are consistently highlighted in the world's top seafood industry publications as well as in mainstream public media outlets. By working with businesses to demonstrate what is not only possible, but also profitable, FishWise is at the forefront of seafood sustainability. Through this leadership, FishWise makes headlines and helps its partners receive the recognition they deserve.
A Sonoma County native, Dennis Hill has made wines for notable vineyards such as Alexander Valley and deLorimier. During his tenure at Blackstone, the winery became known as a benchmark standard, particularly for its Merlot varietal production. Now his entrepreneurial spirit brings us Cannonball Wine Company and the collaborative Angels & Cowboys!
Eulalia Lopez is a native of Guatemala who loves to share her native Mayan culture and cuisine with others. She enjoys cooking at home with her family and prepares traditional foods like tamales and tortillas.
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.
Growing up in Iran, Maryam Paydarfar observed her grandmother, mother, aunts, and female friends socialize while cooking. The fragrance of fresh cut herbs, the aromatic spices int he cooking pot, and the texture of different ingredients created those vivid, unique food memories so important to all of us. Maryam is proud to share this delicate, beautiful, and healthy part of Iranian culture.
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.
February Instructor Bios
Amanda Charland: Amanda Charland is the Co-op's member services and outreach director. She earned her bachelor’s degree in alpine ecology and currently is working toward a master's degree in cooperative management.
Vermont Creamery: From the Green Mountains of Vermont, where family farmers tend the goats and cows, Vermont Creamery’s artisanal techniques produce the finest goat cheese, crème fraîche and European-style cultured butter in the country. Setting the pace for sustainability and craftsmanship, Vermont Creamery has been a pioneer in bringing American artisanal cheeses to restaurants and homes.
Martin Murphy: Martin Murphy has been cooking for 30 years as a professional chef, most recently at the Canoe Club and Stella's, before opening Ariana's in Orford, New Hampshire. At Ariana’s, seasonal, local, and quality ingredients are offered in a welcoming setting. Sustainable seafood is also a passion, as are Mediterranean and Asian cuisines. Martin has appeared as a guest chef at the James Beard House.