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Cooking Collective



Get beyond cooking shows, cookbooks, supermarket meat, and high prices. Go directly to the source: local farms producing delicious, nutritious, well raised, healthy, happy pigs. In this workshop, we will learn and practice the art of butchery, hands on and in community. 
We get a quality pig, from a local farmer who regenerates the land with proper animal husbandry.  Then we will break it down, step by step, as a group, before dividing it up and taking home the very freshest meat available, at prices we don't see in a supermarket.  We will discuss the different cuts and proper culinary techniques, as we go along, breaking the whole pig down into the various cuts of porcine pleasures. The class covers sourcing animals, knife safety, hands on butchery, recipes, and techniques to put to use with your delicious bounty.


Empanadas are delicious stuffed pockets of flavorful goodness.  They are a fun and easy food to prepare, all you need is a handful of ingredients that one typically has in their pantry to prepare.  They can be filled with a variety of meats, vegetables & cheeses, and are customarily served with a spicy, zesty, herbaceous or creamy dipping sauce.
In this hands on class students will all make their own dough, as well as a variety of fillings and dipping sauces to pair.  We will cover folding techniques, flavor combinations portion control and finishing techniques.  Each students will make about 2 dozen empanadas to eat and to take home to share with friends or family, or to just grub on for lunch.


Honey caviar, frozen lemon foam, yogurt spheres that burst in your mouth… Molecular Gastronomy is the intersection of laboratory science and high end modern cuisine. Learn to change the appearance and texture of ingredients through science to create imaginative, surprising and adventurous dishes your guests will love. 

In this course students will learn the techniques of spherification, reverse spherification, foaming, airing, and sous vide. All participants will receive a complete toolkit from MoleculR to take home and experiment with recipes at home. 


Have you ever come across an unfamiliar piece of produce and think “how do I cut that thing?”  Join us for our next knife skills class in collaboration with our partners at Phat Beet's Produce. In this hands-on class everyone will get a chance to slice, dice, mince & chop. You will learn the most efficient and time saving ways to break down a wide variety of fruits, vegetables and herbs from your Beet Box CSA.
We'll also explore and explain all of the various types of knives, materials, anatomy, how to keep them sharp, proper care, storage and most importantly, knife safety. In addition, we'll cover strategies to keep you organized and clean as you prepare your next meal at home. You will also learn a bit about where Phat Beet's Produce and why the work they are doing is so important.


Masa, made from corn or maiz, as it is traditionally called, is the basis for a wide range of Latin American dishes, including tortillas, tamales, sopes, tostadas and pupusas. Making the masa from scratch is easier than making pancakes and the resulting products excel in flavor and texture compared to the store bought versions. 

In this hands on class, we’ll be working together in the kitchen to mix up our own masa and then turn it into tortillas, pupusas, and more. Additionally, we will walk through the traditional and ancient process of nixtamalization, which makes maiz not only more delicious but more nutritious. We will discuss appropriate brands, a variety of dishes, and ingredients for seasoning and proper cooking, as we cook up one tasty morsel after another.