Welcome autumn with the ultimate comfort food! Kick off our Fall cooking series with an evening dedicated to the vibrant flavors of Malaysia. You’ll learn to slow-simmer a deeply aromatic, cozy Malaysian Chicken Curry from scratch. To scoop up every drop of that savory sauce, we’ll master the art of making Roti Jala—a beautiful, golden "net bread" that is as fun to make as it is to eat. Spaces are limited for this evening workshop, so secure your spot early! If you have always wanted to sample Evelyn's food, this is your chance to do so... besides the food you will be learning to cook in the class, Evelyn will surprise you with her own additional dish to enhance the meal experience for the evening! She will only reveal the dish or treat at the end of the class when everyone gathers to eat together. Get hungry and be excited! Dietary Note: To preserve the authenticity of these traditional dishes, ingredient substitutions cannot be accommodated in this session. Please note that recipes contain coconut milk and shellfish seasoning. For students aged 13 and older. This is a participatory cooking class. A small group of students will work together at each cooking station to complete the recipe on the night's menu. "Evelyn is such an enthusiastic instructor, and draws on her life experiences to share her joy of Asian cooking. I love her classes."

Want to learn more about Vermont cheese? Join Amy, an expert in food and beverage tasting, and taste your way through five different styles of cheese made in Vermont. You’ll start by discussing the difference between taste and flavor, helping you learn to describe what you experience during our tasting. For each cheese, we’ll explore the type of milk used, its production location, techniques, and where to buy it locally. Amy will provide resources, including books and a list of local shops, so you can continue enjoying Vermont cheese after our tasting. Amy wants to make the world of artisanal cheese accessible to everyone.

Arancini, Sicily’s iconic street food, are bite-sized rice balls stuffed with a savory filling, rolled in breadcrumbs, and fried to a golden crust. The secret lies in precise proportions and a few essential techniques. In this hands-on class, you’ll master every step—from cooking the rice to shaping, coating, and frying—so you can recreate restaurant-quality arancini at home and bring a tray of warm, irresistible bites to share. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu.

Escape the everyday and dive into the vibrant flavors of Thai cuisine! In this hands-on class, you’ll learn the secrets to balancing sweet, sour, spicy, and savory notes as we craft a classic, aromatic Tom Yum Soup served with delicate bean thread noodles. We’ll round out the night on a sweet note by mastering the crowd-favorite dessert: Mango Coconut Sticky Rice. Perfect for beginners and foodies alike! If you have always wanted to sample Evelyn's food, this is your chance to do so... besides the food you will be learning to cook in the class, Evelyn will surprise you with her own additional dish to enhance the meal experience for the evening! She will only reveal the dish or treat at the end of the class when everyone gathers to eat together. Get hungry and be excited! Dietary Note: To preserve the authenticity of these traditional dishes, ingredient substitutions cannot be accommodated in this session. Please note that recipes will contain coconut milk and shellfish. For students aged 13 and older. This is a participatory cooking class. A small group of students will work together at each cooking station to complete the recipes on the night's menu. "Evelyn is an amazing instructor. She’s passionate about food from her native country and excited to share her knowledge."

This 3-session cooking class will meet monthly and cover cooking safety (including safe cutting techniques), healthy cooking hygiene, and how to cook various simple foods. This course is adapted to be accessible for people with Down syndrome and other intellectual disabilities. The classes will break each cooking task down into manageable steps. Cooking topics may include: a seasonal meal or dessert food safety including how to decipher expiration dates, how to know when food is cooked, how to identify mold, how to properly clean the kitchen, how to avoid burning yourself on the stove and pans following steps of a recipe teamwork in a shared kitchen space memory techniques to remember to turn the stove and oven off. While students will snack during each class, there may not be full meals provided during every class; students are recommended to plan accordingly. Aids are welcome to join a student. A needs assessment covering food sensitivities/allergies, past cooking experiences and more will be part of the registration process. This class is intended for young adults ages 14 and older.

Bring the flavors of a Japanese watering hole into your own kitchen! In this hands-on evening workshop, we’ll demystify the art of making authentic Miso Soup from scratch. Then, you'll learn to make Pork Katsudon, the ultimate Japanese comfort food bowl of crispy cutlets simmered with eggs and onions over rice. The best part? We’ll reveal a secret cooking technique to achieve that perfect, satisfying crunch without deep-frying! Spaces are limited—reserve your spot for a delicious night out! If you have always wanted to sample Evelyn's food, this is your chance to do so... besides the food you will be learning to cook in the class, Evelyn will surprise you with her own additional dish to enhance the meal experience for the evening! She will only reveal the dish or treat at the end of the class when everyone gathers to eat together. Get hungry and be excited! Dietary Note: To preserve the authenticity of these traditional recipes, ingredient substitutions cannot be accommodated. Please note that recipes are not gluten-free or soy-free, and seasonings may contain shellfish. For students aged 13 and older. This is a participatory cooking class. A small group of students will work together at each cooking station to complete the recipe on the night's menu. "I had the best time! I learned new cooking techniques and I met wonderful people. Evelyn was a wonderful teacher and hilarious and made learning so much fun!" "This class was phenomenal and I can't wait to take another class with Evelyn!!!!!"

Gnocchi or Italian dumplings, the much loved pasta hearty enough for a main meal or as a primo course, are created with ease in this class! You'll prepare the following three varieties: Roman-style, made with parmesan cheese and semolina flour Giuseppe Verde’s favorite, ricotta and spinach, and Adele's favorite, sweet potato with a brown butter sauce Add some Del’ Amore Sauce, some salad, and mange! Fun for the whole family and friends as everyone can lend a hand in making this handmade treat. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Adele evokes the culinary spirit of my Italian heritage. I experience flashbacks of childhood memories of all-day preparation by multigenerational multitudes milling about in the crazy kitchen for a togetherness to enliven and, well, entertain the senses in anticipation of a transformative culinary extravaganza."

Cheddar cheese is a Vermont staple, but there is more variety than sharp and extra sharp. Come explore the vast cheddar landscape Vermont has to offer. Join Amy, an expert in food and beverage tasting, and take a culinary trip around our little state, sampling six unique cheddars. We’ll explore how aging cheddar affects taste, compare flavored and smoked cheddar, and learn about different aging techniques. This class is for anyone who wants to spend an evening eating local cheddar cheese while learning where they were made, by whom, and where to buy them.

Skip the delivery and master the ultimate comfort food duo! In this fun, hands-on workshop, you’ll learn the art of folding and filling delicate, savory Pork & Shrimp Wontons to create a rich, warming soup. To pair with it, we’ll whip up a batch of addictive, buttery Garlic Noodles tossed in a deeply savory secret sauce. It’s the perfect menu to add to your weeknight cooking rotation! Come grab your spot early - space is limited! If you have always wanted to sample Evelyn's food, this is your chance to do so... besides the food you will be learning to cook in the class, Evelyn will surprise you with her own additional dish to enhance the meal experience for the evening! She will only reveal the dish or treat at the end of the class when everyone gathers to eat together. Get hungry and be excited! Dietary Note: To preserve the authenticity of these traditional recipes, ingredient substitutions cannot be accommodated. Please note that recipes contain pork, shellfish, peanuts, and sesame seeds, and are not gluten-free or soy-free. For students aged 13 and older. This is a participatory cooking class. A small group of students will work together at each cooking station to complete the recipe on the night's menu. "I had the best time! I learned new cooking techniques and I met wonderful people. Evelyn was a wonderful teacher and hilarious and made learning so much fun!" "This class was phenomenal and I can't wait to take another class with Evelyn!!!!!"

Learn to make fresh fettuccine from scratch using a hand crank pasta maker while a deliciously rich and flavorful bolognese sauce simmers to perfection. Enjoy some Italian tunes and learn a few Italian phrases while you cook. The instructor will share tips carried down from her Roman grandmother and mother for a truly authentic Italian meal. Making pasta is a fun activity to do together with friends and family of all ages and this class is all you’ll need to learn how. The classic bolognese sauce includes pork and beef, but a vegetarian version can also be offered upon request. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipe on the night's menu.

Learn to make Swiss Apfeltatsch, a traditional Swiss apple pancake made with tender apples and a light, golden batter. It is a specialty of the Grisons region and can be enjoyed as a dessert, for breakfast or a snack between meals.In this hands-on class, you’ll prepare this simple, comforting dish from scratch while learning traditional techniques and tips you can easily recreate at home. We’ll enjoy our warm Apfeltatsch together, finished with a touch of cinnamon and sugar. Perfect for home cooks of all skill levels, this class is a delicious introduction to traditional Swiss cooking. All ingredients are provided—just bring your appetite and a friend to share it with! Age 14+

Tourtière, a French Canadian meat pie dish originating from Quebec, is a meal that will keep you and your family and friends warm on a cold winter evening. Generally served around Christmas time, this meat pie is made with various meats, vegetables, and spices. The filing is unique, but the crust is the "piece de resistance" with Adele’s tried and true "Hot Crust" method that yields a flaky pie crust that is delicious and simple to make. This is a perfect dish to make ahead and freeze for additional chilly nights. Adele will demonstrate her secret methods with the class, and then each student will get to sample the results before making their own small pie to take home and freeze or bake at your leisure! This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipe on the night's menu.

Grittibänz, are charming little bread-men that are a popular holiday treat in Switzerland. Roughly translated – “Gritti” refers to a figure with legs apart, and “bänz” is the short form for the name Benedikt. The bread is made from a lightly sweet yeast dough, similar to brioche or challah. They’re widely made in homes and bakeries across the German speaking part of the country and are a beloved tradition throughout the holiday season. Enjoy with honey or jam during class, and bring some home for all to share! If you enroll with a child (under 12), please only enroll as one registration. You will work together to make a batch of Grittibanz! Note: Only enroll for 1 spot during registration of a child/adult pair.

Prepare ahead and reduce your holiday stress level! Make 3 different Italian cookies: biscotti, amaretti, and Florentines. All are delicious, and both the amaretti and Florentines are gluten free! Complete the process for each recipe, and take home cookies to share with friends and family. Learn the when and how of preparing ahead, including the freezing of uncooked dough before completely cooking each delicious treat. Freshly baked cookies, ready in minutes, for the holiday season! This is a participatory baking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Adele evokes the culinary spirit of my Italian heritage. I experience flashbacks of childhood memories of all-day preparation by multigenerational multitudes milling about in the crazy kitchen for a togetherness to enliven and, well, entertain the senses in anticipation of a transformative culinary extravaganza."

Come make 3 classic old world favorites: Ravioli Dolci, a pastry filled with a mixture of nuts, chocolate and dried fruits then baked, so yummy! Pizzelli, a treat from the Abruzzo region of Italy, also known as the Italian waffle cookie. (Expert tip- these make wonderful ice cream sandwiches!) Sesame cookies, a cookie wholesome enough for breakfast, that can easily be made gluten free! Join Adele for a productive and delicious evening. This is a participatory baking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Adele evokes the culinary spirit of my Italian heritage. I experience flashbacks of childhood memories of all-day preparation by multigenerational multitudes milling about in the crazy kitchen for a togetherness to enliven and, well, entertain the senses in anticipation of a transformative culinary extravaganza."