Saturday Cooking in the Kitchen
Classes & Workshops

Savor Saturday mornings in the inspiring Arboretum setting, where you will prepare and taste exciting new recipes in a fun, casual atmosphere. Meet fun people and try something new...a great way to start the day! Watch the video to get a taste of what these classes are all about.

Ruth Hartnup/Flikr 

Celebrating the Squash Harvest

Saturday, October 20, 2018
2 p.m. - 4 p.m.

John Thull, University of Minnesota Grape Research
Jenny Thull, University of Minnesota Grape Research

John and Jenny Thull love squash... and we mean REALLY love squash. Just last year, they harvested 10 tons of over 200 varieties! Join them for an exploration of this fascinating vegetable from field to table. You'll begin with an introduction to some of the Thull's favorite cultivars, freshly harvested from the Horticultural Research Center. They will share a bit of history and cultivation tips. Then watch, taste and learn as Jenny demonstrates a few new and different ways to cook squash, from Asian to spicy to savory dishes. You will leave with cultivar information, recipes, and a motivation to buy and cook healthy, vibrant squash!
Limit 30Marion Andrus Learning Center - Harvest Kitchen

$49 member/$64 non-member, includes Arboretum admission


Saturday in the Kitchen: Galettes- Savory and Sweet

Saturday, November 17, 2018
9 a.m. - 11 a.m.

Kris James, Certified Culinary Herbalist, Chef/Culinary Educator

Whether sweet or savory, this free-form tart is less fussy than a classic French tart and has a guest-pleasing, rustic charm. Join other pastry enthusiasts to learn the basics of galette creation from Kris and sample some delicious masterpieces such as Apple, Walnut and Maple Galette with Fresh Cranberries, Butternut Squash and Roasted Garlic Galette, and Cardamom-Honey Grapefruit Galette. Then don an apron and try your hand at some aspects of galette creation, from the pastry to the filling. You'll leave with treats to share at home, recipes, and you'll be surprised how easy galettes are to prepare and find yourself making them again and again.
Limit 20, Marion Andrus Learning Center - Harvest Kitchen

$42 member/$57 non-member, includes Arboretum admission and all supplies

Rostislav Glinsky/shutterstock

Mediterranean Diet for a Happy Healthy New Year

Saturday, January 12, 2019
noon - 2 p.m.

Joan Donatelle, Chef and Cooking Instructor
David Donatelle, Chef, Beekeeper and Nutrition Coach

The New Year is a perfect time to reflect on lifestyle changes you want or need to make. Chefs Joan and David Donatelle will inspire you with tips, strategies and information from the exceptionally healthy (and uber-delicious) Mediterranean diet. You will learn how to create delicious menus where fruits, vegetables and lean proteins are the focus. While you listen, you will sample dishes such as Zuppa alla Frantoiana, (Tuscan Olive Mill Soup), Insalata Misto, (fresh mixed greens with vinaigrette), La Pasta al Pergamena, (Pasta in Parchment) and Macerated Mixed Fruit. Note that this class is demonstration-only; there is no hands-on portion to this class. You will leave with a comprehensive handout plus recipes, and the motivation to incorporate the Mediterranean diet into your lifestyle!
Limit 30, Marion Andrus Learning Center - Harvest Kitchen

$42 member/$57 non-member, includes Arboretum admission and all supplies

Dani Vincek/shutterstock

''Souping'' is the New Juicing

Saturday, March 30, 2019
9 a.m. - 11 a.m.

Kris James, Certified Culinary Herbalist, Chef/Culinary Educator

After the holiday busy-ness, self care is important! One way to feel better is to maximize your vegetable and nutrient intake. From New York City to Philadelphia and Los Angeles, people are turning from juicing to "souping" as a new way to do just that. Join fellow foodies to explore new concepts and watch demonstrations, and taste a variety of delicious soups. Then work together in small groups to prepare recipes in a fun, relaxed kitchen setting. You will leave with samples to share with family/friends, and comprehensive handouts including detailed recipes and health benefits of individual ingredients. Spring is an especially delicious time to explore this new trend; you will taste and prepare such seasonal soups as: Green English Pea, Asparagus and Parsley, Italian Roasted Tomato and Chickpea, and Chilled Carrot and Dill.
Limit 20, Marion Andrus Learning Center - Harvest Kitchen

$42 member/$57 non-member, includes Arboretum admission and all supplies

Classes Catalog

view Adult Classes Catalog Fall/Winter 2018
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Arboretum Members may invite non-members to attend a class with them at the discounted member rate! Simply register for all participants at the same time in the same order and select the "member" rate for each person at checkout.

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