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

May Schedule

June Schedule

Kids Camps

Camp Dates

Our Instructors

May Instructor Bios

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). 

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.

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.

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.

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.
 
June Instructor Bios
 
Ana AraguasBorn 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 VinegarSince 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 DeSellierJen 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 KingJamie 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 LordenMartha 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 MalnatiEmily 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 SheehanA 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 WithingtonJeff 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.