Food and Wine Classes
Dine with a ChefDine with a Chef
Saturday Cooking in the KitchenSaturday Cooking in the Kitchen
Wine ClassesWine Classes
Minnesota Wine Dinner SeriesMinnesota Wine Dinner Series

↑ Browse additional class categories using the green navigation bar, above ↑ 

DINNER {or NEW! LUNCH} WITH A CHEF

DINNER sessions include multiple small-pour wine tastings
LUNCH sessions do not include alcohol

Meet Twin Cities critically acclaimed chefs and fellow enthusiasts of seasonal, local dining during a delicious dinner or lunch! In addition to getting cooking tips from top professional chefs, you'll receive recipes, notes and recommendations. You can just sit back, watch the meal unfold, make new friends and dine.

 

 

Birchwood Cafe: Dinner with Executive Chef Marshall Paulsen (800-04-06-17)
Thursday, April 6, 6:30 p.m. - 8:30 p.m.
Marshall Paulsen, Executive Chef at Birchwood Cafe
Birchwood Cafe just does things a little differently... and it's a delicious difference. Join Marshall for an unforgettable dining experience that begins with locally sourced, early spring ingredients and watch as he transforms them into vibrant, elegantly simple courses. Enjoy the banter as Marshall chats about the Birchwood philosophy and shares tips and tricks for cooking and enjoying local food.
Limit 30, Marion Andrus Learning Center

Menu (subject to change)
THEME: The Whole Chicken
Chicken Wings with piri piri, celery curls, buttermilk blue cheese
Liver pate on Crostini with horseradish cream + pickled red onion
Chicken + Spaetzle Soup
Chicken Breast + Crispy Skin on Birdseed Bun with rosemary aioli + pickled cucumbers
Roasted Leg + Thigh with mashed potatoes, roasted vegetables, pan sauce
Mini Carrot Cupcake with cream cheese frosting

register $65 member/$77 non-member, includes Arboretum admission and multiple-course watch-learn-dine-sip experience - plus recipes!
 

FEATURING MINNESOTA WINE!
Minnesota Wine Dinner: Cast and Cru Restaurant (800-04-20-17)
Thursday, April 20, 6:30 p.m. - 8:30 p.m.
Matt Elles, Executive Chef, Cast and Cru Restaurant

featuring wines from:
Parley Lake Winery of Waconia, Minnesota


This dinner, designed especially to pair with a selected Minnesota winery, will increase your appreciation of our growing wine industry and give you ideas for wineries to visit throughout the state. This year, members of the Minnesota Farm Winery Association will submit wine selections that chefs will use to inspire their menus. Chefs will then work to create four distinctive courses that complement the wines. You'll savor the perfectly paired flavors of the evening with other gustatory enthusiasts while hearing from winemakers and experts about Minnesota's growing wine industry, in which varieties developed at the University of Minnesota are major players.
Limit 30, Learning Center

Register $65 member/$77 non-member, includes Arboretum admission and multiple-course watch-learn-dine-sip experience - plus recipes!

FEATURING MINNESOTA WINE!
Minnesota Wine Dinner: Coalition Restaurant (800-05-18-17)
Thursday, May 18, 6:30 p.m. - 8:30 p.m.
Eli Wollenzein, Executive Chef and co-owner, Coalition Restaurant

featuring wines from:
Schram Vineyards Winery and Brewery

This dinner, designed especially to pair with a selected Minnesota winery, will increase your appreciation of our growing wine industry and give you ideas for wineries to visit throughout the state. This year, members of the Minnesota Farm Winery Association will submit wine selections that chefs will use to inspire their menus. Chefs will then work to create four distinctive courses that complement the wines. You'll savor the perfectly paired flavors of the evening with other gustatory enthusiasts while hearing from winemakers and experts about Minnesota's growing wine industry, in which varieties developed at the University of Minnesota are major players.
Limit 30, Learning Center

Register

$65 member/$77 non-member, includes Arboretum admission and multiple-course watch-learn-dine-sip experience - plus recipes!


Salonica 

Gardens of Salonica: Dinner with Chef Anna Christoforides (800-07-20-17)
Thursday, July 20, 6:30 p.m. - 8:30 p.m.
Anna Christoforides, Chef and Manager of Gardens of Salonica

Celebrate the heat and bounty of summer as you are transported to Greece by an exquisite and authentic Mediterranean feast, complete with paired wine tastings. Gardens of Salonica has served the best traditional and modern Greek cuisine using the finest ingredients--local, all-natural and organic--to the Twin Cities area for 16 years, and their menu continues to be honed by Anna's travels to Greece.
Limit 30, Learning Center

register $65 member/$77 non-member, includes Arboretum admission and multiple-course watch-learn-dine-sip experience - plus recipes!
 

honey

*Lunch* with a Chef: The Whole Hive! (800-08-12-17)
Saturday, August 12, noon - 2 p.m.
David Donatelle, Chef, Bee Keeper, and Nutrition Coach

Join the Arboretum, local chefs, and fellow food lovers for our newest addition: LUNCH! These select meals still boast a generous multi-course menu, but offer a lower price point because no alcohol will be served. Gain a greater appreciation for that singularly delicious ingredient we derive from a hive! David will bring you his unique expertise as both a chef and beekeeper as he creates a beautiful four-course meal featuring local ingredients and honey. In the fun company of other foodies, enjoy the meal as David regales you with stories of beekeeping, cooking, and nutrition. You will leave with a full belly, handout plus recipes, and a better appreciation for the diverse dishes that honey can complement!
Limit 30, Learning Center
Menu (subject to change)
Honey Goat Cheese Toasts
Honey Glazed Salmon
Fresh From the Garden Salad with Honey Vinaigrette
Honey Sweet Corn Cake

register $45 member/$57 non-member, includes Arboretum admission and a multiple-course watch-learn-dine experience - plus recipes!
 

PinKU

PinKU Japanese Street Food: Dinner with Sushi Chef John Sigimura (800-08-17-17)
Thursday, August 17, 6:30 p.m. - 8:30 p.m.
John Sigimura, Co-manager, Partner and Sushi Chef, PinKU Japanese Street Food

John and his partner, Xiaoteng, are Minnesotans out to transform the sushi dining experience and recapture authentic Japanese cuisine through the new PinKU Japanese Street Food. A graduate of the Sushi Institute of America, protégé of Master Sushi Chef Katsuya and veteran culinary instructor, John will create a dining experience you are not soon to forget. Through the finest fish and ethnic ingredients, you will be presented with a delicious selection of Japanese cuisine such as spicy tuna on crispy rice, Japanese fried chicken, seared salmon and more! ...and immersed in a unique, cultural educational experience.
Limit 30, Learning Center

register $65 member/$77 non-member, includes Arboretum admission and multiple-course watch-learn-dine-sip experience - plus recipes!
 

apples 

*Lunch* with a Chef: Astonishing Apples! (800-09-16-17)
Saturday, September 16, noon - 2 p.m.
Joan Donatelle, Chef, Author, Educator

Join the Arboretum, local chefs, and fellow food lovers for our newest addition: LUNCH! These select meals still boast a generous multi-course menu, but offer a lower price point because no alcohol will be served. Celebrate apple harvest season at this delightful lunch! Joan, an experienced cooking instructor and author of "Astonishing Apples", a cookbook published just last year, will demonstrate and serve some of the exquisite dishes you can make with this crisp, crunchy, healthy, and delicious local fruit. Learn about apple history, Minnesota varieties, and nutrition as Joan takes you way beyond apple crisp! You will leave with a greater appreciation for this humble fruit, a full belly, and handouts with recipes! Joan's beautiful cookbooks will be available for sale and signing after class.
Limit 30, Learning Center
Menu (subject to change)
Apple Rumaki
SweeTango Arugula & Fennel Salad
Porchetta with Roasted Apples and Roots
Apple-licious sweet finish
Limit 30, Learning Center

register $45 member/$57 non-member, includes Arboretum admission and a multiple-course watch-learn-dine experience - plus recipes!
 

 ↑ Browse additional class categories using the green navigation bar, above ↑ 

SATURDAY COOKING IN THE KITCHEN

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.


souping

photo: Dani Vincek/Shutterstock 

Saturday in the Kitchen: "Souping" is the New Juicing (800-04-22-17)
Saturday, April 22, 9 a.m. - 11 a.m.
Kris James, Certified Culinary Herbalist, Culinary Instructor/Chef

From New York City to Philadelphia and Los Angeles, people are turning from juicing to "souping" as a new way to maximize your vegetable and nutrient intake. 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, Learning Center

register $39 member/$52 non-member, includes Arboretum admission and all supplies
 

Ayurveda

Saturday in the Kitchen: Living in Tune with Nature through Ayurveda (800-05-20-17)
Saturday, May 20, 9 a.m. - 11 a.m.
Kris James, Certified Culinary Herbalist, Culinary Instructor/Chef, owner of Magpies Aromatherapy

Ayurveda is an ancient and traditional Hindu system of medicine that is meant to help people stay vibrant, healthy, and in balance. It is a personalized approach based on knowing your body type (or "dosha") to help you make optimal choices about all aspects of your lifestyle. This class will help you determine your particular dosha by completing a questionnaire, and then focusing on beneficial foods and cooking techniques to stay in balance. You will taste a variety of dishes based on Ayurvedic principles, and then work together in small groups to create recipes in a fun, relaxed kitchen setting. Take home samples, comprehensive handouts and detailed recipes.
Limit 20, Learning Center

register $39 member/$52 non-member, includes Arboretum admission and all supplies 

 Kombucha bottles from Bootlegger Brewing
photo: Bootlegger Brewing
Kombucha Brewing Workshop (800-06-10-17)
Saturday, June 10, 9 a.m. - 11 a.m.
Jake Haneman, Owner and Brewer at Bootlegger Brewing Kombucha

Kombucha is a sweet, carbonated, fermented tea with a deep cultural history and immense current popularity. Join Jake, experienced kombucha brewer and owner of Bootlegger Brewing Kombucha, to learn how you can easily make this beverage at home. You and your fellow beginner brewers will start with a detailed overview of the kombucha making process and personal anecdotes from Jake's brewing experience. He will then walk you through a demonstration of kombucha brewing and offer tips on successful brewing and bottling. You will leave with the knowledge and excitement to begin brewing your own kombucha at home, as well as a SCOBY, tea blend and starter liquid for your first batch.
Limit 20, Marion Andrus Learning Center
 
register $45 member/$55 non-member, includes Arboretum admission and all supplies 

quickles 

Saturday in the Kitchen: Quickles! Pickles in a Hurry (800-06-17-17)
Saturday, June 17, 9 a.m. - 11 a.m.
Kris James, Certified Culinary Herbalist, Culinary Instructor/Chef

Pickling vegetables can be a laborious and sometimes worrisome project, but there's another way! "Quickles" are fast and easy to make, and often contain more nutrients than their store bought counterparts. Kris will walk you through the process of pickle-making, including folklore, historical information and the health benefits of various ingredients. You will taste a variety of unique, flavorful pickles and then work together with other foodies to prepare recipes in a fun, relaxed kitchen setting. Take home jars of pickled products to share with family/friends, comprehensive handouts, and the knowledge to make colorful, full-flavored pickles ready to eat in 2 days or less. Recipes covered may include: Pickled Jicama with Fresh Ginger and Coriander, Malaysian Acar (a mustard-flavored mixed vegetable pickle), El Salvadoran Pineapple Pickled Cabbage, Crunchy Orange-Tequila Pickled Red Onions.
Limit 20, Learning Center

register $39 member/$52 non-member, includes Arboretum admission and all supplies
 

Scratch 

Saturday in the Kitchen: "From Scratch" for Beginners (800-07-22-17)
Saturday, July 22, 9 a.m. - 11 a.m.
Kris James, Certified Culinary Herbalist, Culinary Instructor/Chef

Ban the grocery store processed cans and jars (with multi-syllabic mystery ingredients) from your pantry! Let Kris provide you with the building blocks to prepare a basic meal from scratch, including how to choose the best ingredients for each recipe, knife skills demonstration and troubleshooting. You will work together with other "from scratch newbies" to prepare recipes for a complete meal in a fun, relaxed kitchen setting. The menu will include such items as: Mixed Greens Salad with Homemade Vinaigrette, Meatloaf, Mashed Potatoes with Homemade Gravy, Sautéed Vegetables, and Herbed Biscuits. You'll leave with food to share with family and friends, and comprehensive handouts including detailed recipes.
Limit 20, Learning Center

register $39 member/$52 non-member, includes Arboretum admission and all supplies
 

Meatless 

Saturday in the Kitchen: Beyond Meatless Mondays (800-08-26-17)
Saturday, August 26, 9 a.m. - 11 a.m.
Kris James, Certified Culinary Herbalist, Culinary Instructor/Chef

Expand your vegetable horizon with globally inspired dishes that satisfy your palate and appetite, such as Roasted Beet Salad with Watercress and Dukkah Crusted Goat Cheese; Parsnip Tabbouleh; Butternut Squash Tagine with Buttered Chile Couscous; Halloumi-Raita Napoleons with Crispy Papadums. Join other vegetable enthusiasts as Kris walks you through the culture and history of some of the dishes, as well as the health benefits of individual ingredients. You will taste a variety of dishes and then work together in small groups to prepare recipes in a fun, relaxed kitchen setting. You will take home samples to share with family/friends, comprehensive handouts, and detailed recipes.
Limit 20, Learning Center

register $39 member/$52 non-member, includes Arboretum admission and all supplies
 

 

Fermenting Foods - Kraut & Kimchi (800-09-09-17)
Saturday, September 9, 9 a.m. - 11 a.m.
Iman Mefleh, Co-Owner of You Betcha Kimchi

Start with a basic lesson in fermentation science, then work in small groups to create, chop, mix and pack jars of sauerkraut and kimchi. Learn how you can create living, pro-biotic vegetable ferments at home, even changing traditionally pickled recipes into ferment recipes, increasing the health benefits of these foods. Leave with recipes and containers of sauerkraut and kimchi to sample with family and friends.
Limit 20, Marion Andrus Learning Center

register

$49 member/$59 non-member, includes Arboretum admission

 


Beeswax 

Saturday in the Kitchen: Beeswax Beauty (800-09-30-17)
Saturday, September 30, 9 a.m. - 11 a.m.
Kris James, Certified Culinary Herbalist, Culinary Instructor/Chef, owner of Magpies Aromatherapy

Beeswax has long been used in beauty products and is a natural, toxin-free way to add protective, emolliating, and softening elements to skincare. Come with your friends to try a variety of beeswax-based beauty treatments, and create your own spa products in a fun, relaxed kitchen setting! You will leave with samples to share with family/friends and comprehensive handouts, including recipes. You won't have to book an appointment at a spa to enjoy luxurious products such as: Sweet Orange and Honey Body Wash, Anti-Wrinkle Green Tea Eye Cream and Happy Heel Lemon Foot Salve.
Limit 20, Learning Center

register $39 member/$52 non-member, includes Arboretum admission and all supplies
 

ALL ABOUT MAKING WINE

 


wine appreciation

Introduction to Wine Tasting and Wine Appreciation (800-04-15-17)
Saturday, April 15, 10 a.m. - 3 p.m.
Drew Horton, University of Minnesota Enology Specialist at the Horticulture Research Center

The millenia-old tradition of grape fermentation produces an astonishing array of complex flavors and diverse wine types! Join Drew Horton, the University of Minnesota's enology (wine research) specialist to increase your knowledge and appreciation for this ancient beverage. In the company of aspiring wine aficionados, you will learn how to taste and describe wine, how to read a wine label, how wine glasses impact your tasting experience, and the basics of wine and food pairing. Drew's experience as a winemaker and his conversational style will impart a level of knowledge sure to make your next winery visit much more interesting, and impress your next dinner party's guests! For ages 21 and up.
Limit 40, Bee Center

Register online now

Member $80/Non-member $95, includes Arboretum admission, light lunch fare, wine sampling and Riedel wine glass
 



winemaking

Introduction to Home Winemaking (800-07-08-17)
Saturday, July 8, 9 a.m. - noon AND Saturday, July 15, 9 a.m. - noon
Drew Horton, University of Minnesota Enology Specialist at the Horticulture Research Center

Are you interested in making your own wine, but not sure how to start? Join Drew Horton, the University of Minnesota's enology (wine research) specialist for this two-part workshop. Designed for beginners, you and other winemaking hobbyists will begin with a solid, research-based framework of knowledge as you learn what equipment and supplies are needed, where to source grapes or other fruit, the steps of winemaking, and much more. This workshop is located at the Horticulture Research Center (across from the Arboretum, adjacent to the seasonal apple house!) so you can see the winemaking process used to test the University's wine grapes. You will leave with the knowledge and confidence to make wine in your own home.
Limit 24, University of Minnesota Horticulture Research Center

Register online now

Member $80/Non-member $95, includes handouts, exclusive access to the Horticulture Research Center, and hands-on demonstrations with wine making equipment
 



MINNESOTA WINE DINNER SERIES 2017

These dinners, designed especially to pair with a selected Minnesota winery, will increase your appreciation of our growing wine industry and give you ideas for wineries to visit throughout the state. This year, members of the Minnesota Farm Winery Association will submit wine selections that chefs will use to inspire their menus. Chefs will then work to create four distinctive courses that complement the wines. You'll savor the perfectly paired flavors of the evening with other gustatory enthusiasts while hearing from winemakers and experts about Minnesota's growing wine industry, in which varieties developed at the University of Minnesota are major players.

NOTE: Menus will be posted as they are received from chefs.



 

Minnesota Wine Dinner: Cast and Cru Restaurant (800-04-20-17)
Thursday, April 20, 6:30 p.m. - 8:30 p.m.
Matt Elles, Executive Chef, Cast and Cru Restaurant

featuring wines from:
Parley Lake Winery of Waconia, Minnesota

Limit 30, Learning Center

Register $65 member/$77 non-member, includes Arboretum admission and multiple-course watch-learn-dine-sip experience - plus recipes!

 

Minnesota Wine Dinner: Coalition Restaurant (800-05-18-17)
Thursday, May 18, 6:30 p.m. - 8:30 p.m.
Eli Wollenzein, Executive Chef and co-owner, Coalition Restaurant

featuring wines from:
Schram Vineyards Winery and Brewery

Limit 30, Learning Center

Register

$65 member/$77 non-member, includes Arboretum admission and multiple-course watch-learn-dine-sip experience - plus recipes!


To Register for Class

To register online, click on the "Register" button listed with the class. Or call 612-301-1210 to register by phone. 

Member Perk!
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.

Questions?
Call 612-301-1210
or email: ArbEdu@umn.edu

Cancellation Policy: Registration cancellations must be made two weeks prior to class date in order to receive refund. A $5 processing fee will apply.

 

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