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

April Schedule

May Schedule

Kids Camps

Camp Dates

Our Instructors

April 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. 

Jen DeSellier: Jen DeSellier 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.

Chad Lumbra: Chef Chad is the Executive Chef at Elixir Restaurant in White River Junction, Vermont. He has also served as the Sous Chef at Home Hill Inn and cooked at fine-dining restaurants in Europe and Manhattan. 

Brandon Mayes: Brandon is the Quality Assurance Manager for Long Trail Brewing Co., a Bridgewater Corners, Vermont, producer of quality craft beer. Long Trail beers receive high praise from critics and consumers alike. The company’s commitment to sustainability makes it a model of Green Business.

Jason Merrill: 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. For him, nothing is more elemental than cooking over a hardwood fire, creating unique flavors you just can't get with gas. 

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.

Mary Ellen Perenteau: Mom of four, Nonna of six, Mary Ellen has years of experience spending many hours of delight with youngsters coloring, crafting, and learning about life and the outdoors. Mary Ellen has worked at the Lebanon Co-op for more than eight years. She currently enjoys the excitement of the Health and Beauty Department.

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.

 

May Instructor Bios

Garrett Smit: Garrett Smith proudly represents the Woodstock Inn Brewery and Brew Pub in Woodstock, N.H. In 1996, the brewery was conceived, and soon the Seven Barrel brewing facility would be the proud producer of many award-winning ales, including Pig’s Ear Brown Ale. The new 30-barrel brewing facility brought a new industry to Woodstock, and is a cornerstone of craft beer in the White Mountains.

Maxwell Duquette: Recovering barista and Q Grader Maxwell Duquette works for Vermont Artisan Coffee and Tea Co. and its sister company Coffee Lab International as an educator, occasional roaster, and sensory analyst (professional coffee sipper). 

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.

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. 

Steve Ferraris: 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 experience traveling, eating and cooking in Italy for the past 20 years. His qualifications include being invited to cook in numerous Italian households in Marche and Emilia-Romagna.

Eulalia Lopez: 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.

Ken Weldon: 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.

Tara Gridley-Herzog: Tara Herzog has worked in restaurants for over thirty years. She currently enjoys creating winning sandwich combinations for customers of the Lebanon Co-op Café.