2026 Schedule
During the first half of 2026, we’ll reflect on seasonal foods, traditional preservation, and the enduring connections between our kitchens and those of our ancestors.
Not Just Salad & Pie: Spring Greens and Rhubarb
May 19, 2026
Spring cooking is all about fresh starts, and nothing says “the season has changed” quite like greens and rhubarb. In this class, we’ll look beyond the usual salads and pies to explore creative and traditional ways to use these springtime staples. Expect practical ideas, seasonal inspiration, and plenty of reasons to welcome spring back into the kitchen.
A Little Tang Goes a Long Way: Flavored Vinegars from Scratch
June 16, 2026
In this hands-on class, we’ll explore how to make flavored vinegars from start to finish using simple ingredients and time-tested techniques. We’ll also look at the many ways these vinegars can enhance cooking, adding brightness and balance to both simple and special dishes. You’ll leave with practical knowledge, fresh ideas, and a custom vinegar you’ve created yourself.