Summer2019

Classes

Nourish. Cultivate. Cooperate.

Sign Up for Classes

OnlineClick Here to Register Online

www.coopfoodstore.coop/classes

PhoneCall 603-643-2667

7 a.m.- 8 p.m.

Please Note:• Come to class prepared to learn and eat! All classes include extensive samples or a meal.

• Class reminders will be sent by email 48 hours prior to class.

• Payment is expected at the time of registration to confirm your place in the class.

• Refunds will be given in full if we cancel a class or if you cancel your registration at least two days before class.

• Member discount applies to fully vested Co-op Members who have at least 10 shares. • Co-op Learning Center is not an allergen free kitchen. If you have food allergies please contact us at classes@coopfoodstore.

com as some classes can be adjusted accordingly.

In storesHanover, Lebanon, or

White River Jct. Service Desks

Class LegendHANDS-ON

DEMO

V VEGETARIAN OPTION

WINE SAMPLING

BEER SAMPLING

Participants will take an active roll in cooking a meal that will be shared by the whole class.

Participants will watch a guided demonstration of cooking techniques and skills and then enjoy the meal prepared.

One or more recipe prepared in these classes is vegetarian.

A wine sample will be served with the meal.

A beer sample will be served with the meal.

Welcoming NewGuest Instructor:

Sheryl C. Hoehner,MS, RD

SHOPPING AND COOKING FOR TYPE II AND PRE-DIABETESDo you or a family member have type ll diabetes or have pre-diabetes? Or do you want to learn more about healthy eating and better glucose control? Have you ever wished you could visit the grocery store with a registered dietitian? Here’s your chance. We will start in the classroom to go over some basics then head to the store. We’ll make stops to discuss carbohydrate counting, discuss fiber’s benefits, discuss smart fats, and look at best options for meat and seafood just to name a few. We’ll also taste a few items along the way. Sign up soon as this class has limited enrollment.

Thursday, June 20, 12:30-2:30 p.m.Wednesday, July 24, 6-8 p.m.Instructor: Sheryl C. Hoehner, MS, RDN, LDNCost: $20 Member; $30 Non-member

Help Reduce PackagingMany times we send class participants home with additional food prepared in class. Participants may bring their own containers to take home this food if they wish. The Learning Center will provide compostable containers to-go containers as well.

THE VEGETARIAN BBQGoing meatless doesn’t mean you have to sacrifice the iconic summer cook-out! We will celebrate national “Veggie Burger Day” with these home-made hearty burgers, ribs, and dogs. In this fun class, learn some vegan and vegetarian friendly ways to fire up the grill…BBQ’s are not just for carnivores anymore!

Wednesday, June 5, 5:30-8 p.m.Instructor: Alicia BarrowCost: $20 Member; $30 Non-member

COOKING WITH THE GREATS: EDNA LEWISI cannot think of a better way to commemorate Juneteenth then cooking the recipes from renowned African-American chef, teacher and author Edna Lewis. In her time, she was not only a pioneer for African- Americans, but for women chefs and southern cooking. We will honor Chef Lewis’ passion for using fresh local ingredients and classic southern recipes as our guide to creating our menu.

Thursday, June 20, 5:30-8 p.m.Instructor: Lindsay SmithCost: $20 Member; $30 Non-member

THE PICNIC BASKET“Hey Hey Boo Boo! Let’s go get us a pic-a-nic basket…” In this fun hands-on class, we will be making picnic worthy salads that can feed a crowd and go light on the wallet (and are worthy of being stolen by a smarter-then-average bear)! There will be a focus on healthy grains like quinoa, farro, and freekah, and local seasonal produce.

Tuesday, July 2, 11 a.m.-1 p.m.Instructor: Alicia BarrowCost: $20 Member; $30 Non-member

JUST CALL ME PEACHESWe all know fresh peaches are perfect for desserts like cobbler and pies, or just eaten untouched, as is! However, there’s so much more you can do with them - they provide a great balance of sweet in savory in appetizers, salads and main dishes. So let’s put that basket of peaches to work! Final class recipes will depend on what other local ingredients are available.

Wednesday, July 31, 11 a.m.-1 p.m.Instructor: Alicia BarrowCost: $20 Member; $30 Non-member

SISTER DAY“A sister is a gift to the heart, a friend to the spirit, a golden thread to the meaning of life” ~ Isadora JamesGrab your sister (or friend, or friend’s sister…) and come celebrate the meaning of sisterhood in this fun hands on class! We will be making brunch favorites like fresh blueberry scones, decadent shirred eggs, and a perfect potato hash.

Sunday, August 4, 11:30 a.m.-1:30 p.m.Instructor: Lindsay SmithCost: $20 Member; $30 Non-member

THE MARVELOUS EGGPLANTIf you, like me, have trouble finding ways to use all that marvelous eggplant, then this is the class for you! Together we will explore new ideas to help navigate those aubergine waters. We will make the most of the other summer produce and local ingredients also in abundance. There will be both meat and vegetarian options served.

Thursday, August 22, 11 a.m.-1 p.m.Instructor: Lindsay SmithCost: $20 Member; $30 Non-member

Simply in SeasonOne of the easiest ways to eat healthy is to eat locally and seasonally.

Co-op Dinner ClubA unique dining and learning experience. A full meal, wine pairing, and a bit of learning along the way. Participants 21 years and older, limited seating.

BELMONT “STEAKS”So we are not in New York, and there are no actual large equines present, but doesn’t mean we can’t have just as much fun—Co-op style! We will celebrate with New York strip steaks with HORSEradish-mint glaze, perfect potato puffs, something green and Belmont Jewel-inspired dessert. I’m betting it will be a winning night! *bowties encouraged.

Saturday, June 85:30-8 p.m.Instructor: Lindsay Smith Cost: $25 Member; $40 Non-member

CASABLANCA“Of all the Co-ops in all the towns in all the world…” for this fun night we will be making Couscous Casablanca with yogurt, chutney, and salad mechouia (roasted pepper and tomato salad). Appetizers and of course Champagne drinks to round out the night. Now that’s worthy of a, “Here’s looking at you kid.”

Thursday, July 185:30-8 p.m.Instructor: Lindsay Smith Cost: $25 Member; $40 Non-member

HAWAIIAN LUAUAs the heat of summer lingers on, join us for this fun night with a Polynesian-inspired menu that will have you saying Aloha in no time! Char siu pork and pineapple sliders, Hawaiian fried rice, avocado and papaya salad, and decadent macadamia nut cream pie. Yup - Aloha.

Tuesday, August 275:30-8 p.m.Instructor: Lindsay Smith Cost: $25 Member; $40 Non-member

Global CuisinesA twist on global cuisines, Upper Valley style.

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SUMMER NIGHTIN PORTUGALJoin us for a special evening as we explore the tastes of Portugal with a five course tasting menu with wine pairing from Wine of Portugal. Our tour will start with Iberian prosciutto wrapped grilled asparagus spears, then a classic Caldo Verde (potato and kale soup), after which we will dive into a rich and creamy Bacalhau com Natas (cod with cream) then nibble on sweet and spicy Piri-piri Frango no Churrasco (bbq chicken) and end our tour with Portugal’s famous custard tarts, Pastéis de Nata. All paired with a different wine. It will be delicious night to remember!

Tuesday, June 11, 5:30-7:30 p.m.Instructor: Lindsay SmithCost: $25 Member; $40 Non-member

SCHWARMAOne of the most popular and delicious street foods of the Middle East is Schwarma (just the name is delicious). Juicy, savory, slow roasted lamb that is then thinly sliced and served on fresh pita with an array of traditional toppings including caramelized onions and stewed tomatoes. This is a perfect dish any time of the year.

Friday, July 12, 5-8 p.m.Instructor: Lindsay SmithCost: $25 Member; $40 Non-member

KOREAN BBQ—BULGOGIBulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; but the meat is only half the recipe. Just as important are the crunchy vegetables, pungent herbs and savory sauces that all get wrapped together into delicious mouthfuls. Make sure to wrap your bundle nice and tight- according to Korean tradition, you must finish it in a single bite!

Thursday, August 22, 5:30-8 p.m.Instructor: Lindsay SmithCost: $20 Member; $30 Non-member

YUCATÁNSpicy, citrus-y and simple. Join education assistant Alicia Barrow on an expedition of authentic Yucatán flavor. Together we’ll explore the classic smoky-citrus combination of the Yucatán Peninsula with traditional botanos (tapas) and a main course Mayan style!

Wednesday, August 28, 5:30-8 p.m.Instructor: Alicia BarrowCost: $20 Member; $30 Non-member

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KNIFE SKILLS 101Slice, dice, and mince like a chef! Learn basic knife handling skills that will build your confidence and make you feel like a pro all while making a tasty seasonal dish. We will also discuss knife choice, care and sharpening. Hone your skills with your own knife from home, or use one of ours.

Thursday, June 6, 12-3 p.m.Tuesday, July 9, 5-8 p.m.Thursday, August 1, 5-8 p.m.

Instructor: Lindsay SmithCost: $20 Member; $30 Non-member

KNIFE SKILLS 201The next step in becoming a better home chef. In this second course of knife skills we will learn how to break down and debone a chicken thigh, practice and expand our chef knife skills (learned from KS 101) and learn how to expertly wield a paring knife. By the end of class, we should have a meal to share or take home.

Monday, August 12, 5-7 p.m.Instructor: Lindsay SmithCost: $20 Member; $30 Non-member

COOKING ESSENTIALSLearning how to cook is a lifelong process that is rewarding and challenging! Our series, Cooking essentials, will explore the cooking basics of the professionals and instill the right foundational knowledge for you along your journey! In class, we will work together as a team to really examine each topic. Take one, take them all; this series is great for novices and experienced cooks alike.

*Please visit our website for specific descriptions and instructor information for each class*

Marinades, Sauces, and RubsThursday, June 13, 5-7 p.m.

Custards, Puddings, Mousses, and SoufflésTuesday, July 23, 5:30-8 p.m.

The Asian PantryThursday, August 1, 10 a.m.-1:30 p.m.

“The Bases”: Where to StartThursday, August 29, 5:30-8 p.m.

Instructors: Lindsay Smith or Alicia BarrowCost: $20 Member; $30 Non-member

DINNER? SOLVED.When you just need to get dinner on the table, when you want something new, when you want to make just one dish that everyone will enjoy... we have 4 recipes for you that will have you thinking, “Dinner? Solved.” Recipes include: lemon, mushroom chicken, bruschetta shrimp pasta, couscous salad with turkey and arugula, and burrito bowls.

Thursday, June 6, 5:30-7:30 p.m.Instructor: Lindsay SmithCost: $20 Member; $30 Non-member

MEATLESS MONDAYDid you know that cutting out meat even just one day a week can have significant impacts on both your health and the health of the planet. By swapping out meat for whole grains and veggies you are increasing your intake of nutrients and fiber. In this class we will make four, seasonal plant-centric dishes* that leave you satisfied and happy. You won’t miss the meat. *Recipes may contain dairy or eggs.

Monday, June 17, 5:30-7:30 p.m.Instructor: Lindsay SmithCost: $20 Member; $30 Non-member

TABLE FOR 1Cooking for one may seem like it’s not worth the trouble; however, everyone needs a variety of foods to stay healthy. Homemade meals usually are more nutritious, better tasting and more economical, compared with pre-prepared foods or eating out. In this class we will explore some seasonal recipes that don’t leave you with a ton of dishes or leftovers, and discuss a variety of techniques that can also help in those times when you just don’t want to cook.

Monday, July 22, 5:30-7:30 p.m.Instructor: Lindsay SmithCost: $20 Member; $30 Non-member

FERMENTS, FERMENTS, FERMENTSFrom sourdough to kimchi to kombucha or kvass, Fermentation is one of the most fascinating food processes that is naturally occurring everywhere. However, controlling the ferment and understanding what is happening (and being assured that it is happening in a safe manner) can be intimidating. Plus many think you need lots of sophisticated tools for fermentation. In this class we will start to break down those barriers. We will be explore fermented foods that are easy to make, walk you through the process and even send you home with some starters.

Sunday, August 18, 10 a.m.-1 p.m.Instructor: Lindsay SmithCost: $20 Member; $30 Non-member

LET US HOSTYOUR NEXT EVENT

Social Events, Team Building,Ladies Night, Men’s Groups

FOR MORE INFORMATION ORTO BOOK A PRIVATE CLASSLINDSAY SMITH, FOOD EDUCATORCLASSES@COOPFOODSTORE.COOP603-643-2667

Everyday Cooking & TechniquesFocus on culinary skills, understand how food works, use tools of the kitchen, and freshen up your recipe box!

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Co-op Kids and Family Programs

Co-op Kids:Read It ‘n’ Eat It SeriesCo-op kids ages 3-8 are invited to join us for this free class series. We’ll start by reading a book, and then make a recipe inspired by the reading. Each session is one hour. Parents are encouraged to attend with their child. Registration is required as space is limited.

Instructor: Alicia BarrowCost: FREE, (Registration is required.)

UPCOMING SESSIONS:

The First Strawberries by Joseph BrucacSaturday, June 22, 10-11 a.m.

Hot Day on Abbott Avenue by Jane AddamsSaturday, July 20, 10-11 a.m.

Small Clouds by ArianeSaturday, August 31, 10-11 a.m.

Family Cook Night

Father’s Day FeastHey Kids! Grab your dad and come to the Learning Center for this special family event! We will make juicy Lucy’s (stuffed burgers), perfect roasted potato fries, and root beer floats for dessert. Vegetables are optional...

Sunday, June 16, 5-7:30 p.m.Instructor: Lindsay SmithCost: $45 Member; $65 Non-member per family*

*Note: The Co-op does not define what family is. For the purpsoes of this class, up to four people are included in this price. Each additional person is $5.

Come to our kitchen and work together as a family preparing a simple meal. We encourage all to participate (and even take on new responsibilities) in preparing these dishes together. Families are then encouraged to sit down and eat together reflecting on their experience.

50s DINNER NIGHT— Friday, June 14, 5-7:30 p.m.Take a trip to a 50s dinner with triple decker club sandwiches, classic macaroni salad, and of course strawberry cream floats!

UNDER THE BIG TOP—Friday, July 26, 5-7:30 p.m.Under the big top we will be making hot-dog-pretzels on a stick with cheese sauce, your own circus-inspired veggie tray, and of course, elephant ears for dessert.

HAWAIIAN LUAU—Friday, August 16, 5-7:30 p.m.Aloha for Hawaiian night! For our special luau we will be making tasty Waikiki meatballs in a tasty pineapple sauce over rice, tropical salad, and kid-friendly pinã coladas!

Instructor: Lindsay SmithCost: $45 Member; $65 Non-member per family*

*Note: The Co-op does not define what family is. For the purpose of this class, up to four people are included in this price. Each additional person is $5.

Co-op Kids and Family Programs

Summer Cooking Camps

Jr. Chef (ages 10-14): Famous ChefsOur theme this week: Famous Chefs! During this week we will pay homage to some of the greats and their famous dishes. Think Julia Child, Alice Waters, Jacque Pepin, Jamie Oliver, and so many more!

Monday, June 24-Friday, June 28, 8:30 a.m.-4 p.m.Instructor: Lindsay SmithCost: $300 Member and Non-member

June Camps:

Our cooking camps are a great introduction to cooking—learning how to cook for yourself is an important life skill that builds confidence and learning in a community of peers is fun!

At the Co-op we want to excite students of all ages to feel confident in the kitchen by learning new skills, exploring new flavors, and creating healthy seasonal food so budding young chefs can become participants in the kitchen at home. Sous-Chef camps will include snack, Jr. Chef Camps will include snacks and lunch.

Sous-Chefs (ages 6-9): Around the WorldEach day we will make a tasty dish (or two) that explores different cuisines around the world. We will take time daily to explore the Co-op, shop for ingredients, and then cook up yummy dishes that will transport us out of the Upper Valley and take us around the world! Countries we might visit may include: China, France, Germany, India, Italy, Japan, Mexico, Sweden, or more!

Monday, July 8-Friday, July 12, 8:30-11 a.m.Instructor: Lindsay SmithCost: $180 Member and Non-member

Jr. Chefs (ages 10-14): Literary ClassicsTea party with the Mad Hatter? Lunch with Charlotte and the Gang? Dinner with Mr. Popper and his Penguins? During this fun and imaginative week, each day will be inspired by a different classic book or author which will guide our culinary creations.

Monday, July 15-Friday, July 19, 8:30 a.m.-4 p.m.Instructor: Lindsay SmithCost: $300 Member and Non-member

July Camps:Sous-Chefs (ages 6-9): Cook the RainbowEach day we will let color be our guide as we explore all the wonderful colors of fruits and vegetables that are in season in summer! We will take time to explore the Co-op, shop for ingredients, and cook up yummy dishes based on our “color of the day”. Culminating in a super fun rainbow surprise!

Monday, August 12-Friday, August 16, 8:30-11 a.m.Instructor: Lindsay SmithCost: $180 Member and Non-member

Jr. Chefs (ages 10-14): TV Cooking CompetitionAre you ready to get your game on? In this fun week at camp, competition is the name of the game!

Each day at camp will be structured to mimic a popular TV cooking competition show such as: The Great British Baking Show, Guys Grocery Games, Chopped, Cupcake Wars, and ending with a Co-op Throw-down of campers vs Co-op Educator and camp leader, Lindsay Smith.

Monday, August 5-Friday, August 9, 8:30 a.m.-4 p.m.Instructor: Lindsay SmithCost: $300 Member and Non-member

August Camps:

Lunch ‘n’ Learn Series

Haven’t tried a class yet? No experience is required! We provide all of the equipment and ingredients. Our classes are casual and meant to be fun and in-structive, for both the cooking enthusiast and the first-timer.

RAMENNo, not the kind you buy for 33₵ when you are a starving college student. The good kind. The kind you might get from a ramen shop. The kind with rich broth (we have a time-saving product for this), thin slices of pork, al-dente noodles and soft boiled eggs. You will yearn for this tasty soup any time of the year.

Tuesday, June 411:30 a.m.-12:30 p.m.Instructor: Lindsay SmithCost: $10 Member; $15 Non-member

KENTUCKY HOT BROWNIn the 1920’s, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. By the wee hours of the morning, guests would grow weary of dancing and make their way to the restaurant for a bite to eat. Chef Fred Schmidt sensed their desire for something more glamorous than traditional ham and eggs, so created a unique dish: an open-faced turkey sandwich with bacon and a delicate Mornay sauce. The Hot Brown was born!

Wednesday, June 1211:30 a.m.-12:30 p.m.Instructor: Lindsay SmithCost: $10 Member; $15 Non-member

STUFFED SOPAPILLASSopapillas are soft triangles of dough, deep fried and then stuffed with anything you could want! In our version we will have beans, beef, green chili, and all the fixings available to make your own. Extra sopapillas will be on hand to sop up any leftovers on the plate, and then per tradition, one drizzled with honey to finish the meal. Yum.

Friday, June 1411:30 a.m.-12:30 p.m.Instructor: Lindsay SmithCost: $10 Member; $15 Non-member

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SWEET CHILI CHICKEN ANDPINEAPPLE BOWLSStart your week out on fire with a sweet and spicy lunchtime treat. Pairing heat with sweet is truly one of my favorite summer combinations!

Tuesday, June 1811:30 a.m.-12:30 p.m.Instructor: Alicia BarrowCost: $10 Member; $15 Non-member

PAN PERDU WITH ROASTED STONE FRUITS AND CRÈME FRAÎCHESimple Pan Perdu, French Toast, is elevated by sprinkling with cinnamon-sugar before cooking to create a crispy crust, then is topped with roasted summer stone fruits (think peaches, plums) and a dollop of tangy crème fraiche. A wonderful lunch-time treat!

Thursday, July 1111:30 a.m.-12:30 p.m.Instructor: Lindsay SmithCost: $10 Member; $15 Non-member

CHICKEN ‘N’ WAFFLESChicken and waffles has roots in a variety of cultures but the exact origin of the dish is hard to pinpoint, all we know is that it has been around for a very long time. The only real question is how do you like them? Soul food style with fried chicken and maple syrup (mixed with hot sauce for the true soul experience) or Pennsylvania Dutch style with pulled stewed chicken topped with gravy. Don’t worry, we will have both kinds!

Tuesday, July 2311:30 a.m.-12:30 p.m.Instructor: Lindsay SmithCost: $10 Member; $15 Non-member

PAN BAGNATJuly brings perfect weather for summer pique-niques. Discover the ultimate French picnic sandwich then enjoy it for lunch with Alicia!

Friday, July 2611:30 a.m.-12:30 p.m.Instructor: Alicia BarrowCost: $10 Member; $15 Non-member

SALADE NIÇOISEOne of summer’s best salads for lunch or dinner because it is so versatile, uses minimal heat and leaves you feeling satisfied and full.

Tuesday, July 3011:30 a.m.-12:30 p.m.Instructor: Lindsay SmithCost: $10 Member; $15 Non-member

JAMAICAN PATTIESJamaican Beef Patty – a spicy (but not too spicy!) flavorful beef filling stuffed in an amazingly easy buttery turmeric dough. This Caribbean hand pie comes together quickly and flies off the table. Simply delicious!

Friday, August 211:30 a.m.-12:30 p.m.Instructor: Lindsay SmithCost: $10 Member; $15 Non-member

ZIBDIYIT GAMBARINo, it’s not a spelling mistake- that’s the name! It means, “shrimp cooked in a clay pot”, the clay pot being a zibdiyit. This dish has all the passionate flavors that are emblematic of the Gaza Strip! Made with in-season cherry tomatoes, this is a warm summer dish that comes together quickly and is sure to become a new favorite!

Wednesday, August 2111:30 a.m.-12:30 p.m.Instructor: Lindsay SmithCost: $10 Member; $15 Non-member

GREEN CHILI AND CHICKEN ENCHILADASGreen Chile Chicken Enchiladas in 30 minutes? Yes, it’s possible and this recipe is going to be a family favorite in no time at all. Gooey cheese, spicy green chile, and hearty chunks of chicken come together to make this a quick lunch.

Tuesday, August 2711:30 a.m.-12:30 p.m.Instructor: Lindsay SmithCost: $10 Member; $15 Non-member

CHOP SUEY SHOWDOWNAmerican – Chinese chop suey is very different from its New England counterpart, American chop suey, and we are going to whip them up side by side in this lunch ‘n’ learn showdown! After all, it is National Chop Suey day, and we love to celebrate!

Thursday, August 2911:30 a.m.-12:30 p.m.Instructor: Lindsay Smith

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Fast. One dish. Lunching done right!

JUNESunday Monday Tuesday Wednesday Thursday Friday Saturday

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The Vegetarian BBQ5:30-8 p.m.

Shopping &Cooking for Diabetes

12:30-2 p.m.

Cooking with the Greats: Edna Lewis5:30-8 p.m.

Summer Night in Portugal5:30-7:30 p.m.

Co-op Kids: Read It ‘n’ Eat It

10-11 a.m.

Lunch ‘n’ Learn:Stuffed Sopapillas

11:30 a.m.-12:30 p.m.

Family Cook Night:50s Dinner Night

5-7:30 p.m.

Father’s Day Feast5-7:30 p.m.

Lunch ‘n’ Learn:Ramen

11:30 a.m.-12:30 p.m.

Lunch ‘n’ Learn:Kentucky Hot Brown

11:30 a.m.-12:30 p.m.

Lunch ‘n’ Learn:Sweet Chili Chicken and Pineapple Bowls

11:30 a.m.-12:30 p.m.

Knife Skills 10112-3 p.m.

Dinner, Solved.5:30-7:30 p.m.

Marinades, Sauces, and Rubs

5-7 p.m.

Meatless Mondays5:30-7:30 p.m.

Co-op Dinner Club:Belmont “Steaks”

5:30=8 p.m.

Jr. Chef Camp: Famous Chefs, 8:30 a.m.-4 p.m.

JULYSunday Monday Tuesday Wednesday Thursday Friday Saturday

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The Picinic Basket11 a.m.-1 p.m.

Just CallMe Peaches11 a.m.-1 p.m.

Schwarma5-8 p.m.

Shopping & Cooking for Diabetes

6-8 p.m.

Co-op Kids: Read It ‘n’ Eat It

10-11 a.m.

Lunch ‘n’ Learn:Pan Bagnat

11:30 a.m.-12:30 p.m.

Family Cook Night: Under the Big Top

5-7:30 p.m.

Lunch ‘n’ Learn:Pan Perdu

11:30 a.m.-12:30 p.m.

Lunch ‘n’ Learn:Chicken ‘n’ Waffles11:30 a.m.-12:30 p.m.

Custards, Puddings, Mousses, & Souffles

5:30-8 p.m.

Lunch ‘n’ Learn:Salade Niçoise

11:30 a.m.-12:30 p.m.

Knife Skills 1015-8 p.m.

Table for 15:30-7:30 p.m.

Co-op Dinner Club:Casablanca

5:30-8 p.m.

Co-op CLOSEDIndependence Day

Sous-Chef Camp: Around the World, 8:30-11 a.m.

Jr. Chef Camp: Literary Classics, 8:30 a.m.-4 p.m.

AUGUSTSunday Monday Tuesday Wednesday Thursday Friday Saturday

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Sister Day11:30 a.m.-1:30 p.m.

The MarvelousEggplant

11 a.m.-1 p.m.

Korean BBQBulgogi5-8 p.m.

Yucatán5:30-8 p.m.

Co-op Kids: Read It ‘n’ Eat It

10-11 a.m.

Family Cook Night: Hawaiian Luau

5-7:30 p.m.

Lunch ‘n’ Learn:Jamaican Patties

11:30 a.m.-12:30 p.m.

Lunch ‘n’ Learn:Zibdiyit Gambari

11:30 a.m.-12:30 p.m.

Lunch ‘n’ Learn:Chicken Enchiladas

11:30 a.m.-12:30 p.m.

Co-op Dinner Club:Hawaiian Luau

5:30-8 p.m.

Lunch ‘n’ Learn:Chop Suey Showdown11:30 a.m.-12:30 p.m.

“The Bases”Where to Start

5:30-8 p.m.

The Asian Pantry10 a.m.-1:30 p.m.

Knife Skills 1015-8 p.m.

Knife Skills 2015-7 p.m.

Ferments,Ferments, Ferments

10 a.m.-1 p.m.

Jr. Chef Camp: TV Cooking Competition, 8:30 a.m.-4 p.m.

Sous-Chef Camp: Cook the Rainbow, 8:30-11 a.m.