Food and Wine Classes
Special Culinary ProgramsSpecial Culinary Programs
Saturday Cooking in the KitchenSaturday Cooking in the Kitchen
Fire in the GardenFire in the Garden
Dinner with a ChefDinner with a Chef
Wine ClassesWine Classes
4x4 Culinary Series4x4 Culinary Series

SPECIAL CULINARY PROGRAMS


craft beer and bites logo 

Craft Beer and Bites 2014 (800-05-29-14)

Thursday, May 29, 6:30 p.m. – 8 p.m.

Michael Agnew, Minnesota's first Certified Cicerone (think sommelier for beer)

Kris James, Culinary instructor, accomplished chef, cookbook author

The best beer is the freshest beer, and you can’t get any fresher than Minnesota’s craft beer!  Want to increase your beer appreciation and beer literacy quotient? Local craft brewers and Michael Agnew, Cicerone, will be on tap to discuss the complex flavors achieved in various beer styles, food-beer pairing and more. You’ll begin the evening sampling beer-food pairings with Michael‘s engaging and expert guidance on flavor complexities and terminology. Next, you and fellow beer enthusiasts can chat up the brewers and Michael, while sampling more featured beer styles – prime opportunity for one-on-one Q & A, or checking in with the chef about her beer-friendly recipes! In addition to your enriched beer and brewery knowledge, you’ll leave with detailed handouts, recipes and tasting notes. Note: This is a taste-and-sample learning experience, and will not be a full meal.Limit 55, Learning Center

Register online now

 

$30 member/$42 non-member, includes Arboretum admission

 

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.

   Saturday Cooking in the Kitchen Sponsored by:
Fresh Seasons Market

 artisan cheese

Artisan Cheese Made with Love (800-04-12-14)
Saturday, April 12, 9 a.m. – 11 a.m.
Kris James, Culinary instructor, accomplished chef, cookbook author
Jodi Ohlsen Read, Artisanal Cheese Maker and Farmer, Shepherd’s Way Farm

 

Class canceled.

 

$35 member/$45 non-member, includes Arboretum admission and all ingredients


 mushrooms

Morel Mushrooms Magic and More (800-05-17-14)
Saturday, May 17, 9 a.m. – 11 a.m.

Kris James, Culinary instructor, accomplished chef, cookbook author
Kevin Doyle, Mushroom aficionado and President of Forest Mushrooms, Inc.

It's Minnesota’s long-awaited morel season, oh those magical morsels! Our friendly mushroom expert, Kevin Doyle is back and looking forward to talking morels with you and supplying morels to Kris for savory creations we’ll taste. Course when you get back home with your recipes, ready to cook and share, you’ll need information in order to wax poetic about these mushroom darlings. This is where Kevin comes in. He will cover: The natural history of morels and their place in the forest ecosystem; types of morels and the distinctions between them; how to tell true morels from false morels; cooking, preserving and tips on hunting morels. After class, go for a stroll and enjoy the spring Arboretum gardens. Limit 26, Learning Center

Register online now

 

Sold out, click on Wait List. $35 member/$45 non-member, includes Arboretum admission and all ingredients


 cocktails and appetizers

Cocktails, Muddling and Simple Syrups - Garden Inspired (800-06-28-14)
Saturday, June 28, 9 a.m. – 11 a.m.
Kris James, Culinary instructor, accomplished chef, cookbook author

Mixology is hot, hot, hot in the foodie scene! This class is back by popular demand with new recipes! Wow guests at your next soirée with a variety of creative drinks and appetizers. Refreshing shrub cocktails are back on the scene (not the green bushes in your yard!). Muddling herbs and creating simple syrups create endless possibilities for fun. We’ll taste drinks and appetizers and learn how to make some drinks in class - no alcohol but you’ll be all set with the know how to recreate at home and add your preferred spirits. Limit 20, Learning Center
Drink menu (subject to change)
Arabian Nights Pomegranate Sipper
Blackberry with Fresh Thyme
Cucumber with mint and honey
Hibiscus Fizz

Register online now

 

$35 member/$45 non-member, includes Arboretum admission


 herbs

Cooking with Herbs for Well Being (800-08-16-14)
Saturday, August 16, 9 a.m. – 11 a.m.

Kris James, Certified Culinary Herbalist, instructor, accomplished chef, cookbook author

Learn how to harness herbs’ beneficial nutrients and flavor-elevating properties through everyday recipes. Kris will be discussing herbs that have been widely found to enhance overall well-being, help manage common minor health issues, and add flavor and interest to your cooking. Together in class we’ll first taste and then make some recipes that you can take home for later. We recommend bringing a cooler! Check back for menu. Limit 20, Learning Center

Register online now

 

$35 member/$45 non-member, includes Arboretum admission and all ingredients


 wierd vegetables

Getting to Know Weird Vegetables from the Farmers Market (800-09-20-14)
Saturday, September 20, 9 a.m. – 11 a.m.

Kris James, Culinary Herbalist and Instructor, accomplished chef, cookbook author

Fall harvest produce is flavor and nutrient-rich and some are strangers to us! Are you curious about some of the unfamiliar produce you see beautifully displayed at the market but haven't a clue what they are or what to do with them? These produce underdogs are undiscovered gems. In class we’ll ask, “What the heck is this?” and actually get answers! You’ll learn how to prepare and cook with them. When you taste these in Kris’s recipes you’ll want to go back for more.
Menu: Is dependent on what is in season and available at the markets! Options could include unusual and uncommon fellows such as Chayote Squash, (also known as Buddha's Hand or a Mirliton), Burdock root, turmeric root, black garlic, and more. Limit 20, Learning Center

Register online now

 

$35 member/$45 non-member, includes Arboretum admission and all ingredients


FIRE IN THE GARDEN

fire in the garden fish  Fire in the Garden: Fish and Seafood Sizzle on the Grill (800-05-31-14)
Saturday, May 31, 10 a.m. - Noon
Patrick Fraunfelder, The Fish Guys, http://thefishguysinc.com/

Nothing encourages you to savor summer as much as fresh fish on the grill. Learn how to make your next grilled seafood feast the finest ever with one of The Fish Guys who knows his way around the grill. The Fish Guys has been turning the seafood market on its ear with their sustainably produced and harvested products. Gather around the grill in the Learning Center's own kitchen garden with other foodies to learn how to bring out the most in your fish. Eliminate any worries or doubts you have about how to best prepare that fine fillet. Nosh on the results during class and take home the skills you need to become your own neighborhood "fish guy" on the grill. Limit 24, Learning Center Kitchen Garden

Register online now

 

2 spots left $60 member/$80 non-member, includes Arboretum admission

Register for the Bundle Button
  2 bundles left. Buy both and save! Fire in the Garden 2-Class Bundle: $100 member/$140 non-member, includes Arboretum admission

 Fire in the Garden Flatbread Fire in the Garden: Flatbread on the Grill Artistry (800-08-09-14)
Saturday, August 9, 10 a.m. - Noon
Anna Christoforides, owner and chef of Gardens of Salonica, http://www.gardensofsalonica.com/

With award-winning chef Anna Christoforides as your guide, you'll learn how to create amazing pizzas and other flatbreads on your grill. Anna will entertain you with stories of the Greek origins of flatbreads while she demonstrates how to create mouthwatering breads for your summer entertaining and enjoyment. In the Arboretum's own kitchen garden (weather permitting), gather around the grill to cover all the ins and outs of making this favorite food common to all cultures, and savor the delicious results of Anna's instruction. After the class, you'll be confident in making your grill your new best bread making tool. Limit 24, Learning Center Kitchen Garden

Register online now

 

$60 member/$80 non-member, includes Arboretum admission

Register for the Bundle Button
  2 bundles left. Buy both and save! Fire in the Garden 2-Class Bundle: $100 member/$140 non-member, includes Arboretum admission

DINNER WITH A CHEF

Twin Cities top chefs love guest-cooking at the Arboretum! Meet other good food fans during a delicious dinner with three wine tastings that complement the menu. In addition to getting insider cooking tips from the chefs, you'll receive recipes, sommelier wine notes and recommendations on where to find the best ingredients. You can just sit back, watch the meal unfold, sip some wine and dine.


 local food seasonal

Local Food Seasonal Summer Dinner (800-06-19-14)
Thursday, June 19, 6:30 p.m. – 8:30 p.m.
Chef Scott Pampuch, Executive Chef at University of Minnesota – Twin Cities

Chef Pampuch is passionate about food, cooking and the land that sustains us, “I am driven to deliver a sense of place on every plate. By sourcing and cooking locally and seasonally, we can evoke our surroundings, our local farms and all they provide, with a single, perfect meal.” Scott brings over 15 years of experience including, original founder of the acclaimed Corner Table restaurant, sought after restaurant consultant, one of Minnesota’s 25 top chefs as voted by his peers, creator of Tour de Farm MN, and now Executive Chef at University of Minnesota which includes the Arboretum restaurant. We suggest coming early with your dining partners and celebrate summer’s arrival with a stroll through the lush Arboretum gardens before dinner. Wine tastings paired with each course. Check back for upcoming menu. Limit 30, Learning Center

Register online now

 

$55 member/$70 non-member, includes Arboretum admission


 Mill Valley

Marin and Mill Valley Kitchen Inspired Dinner (800-08-21-14)
Thursday, August 21, 6:30 p.m. – 8:30 p.m.
Chef Mike Rakun, Executive Chef and Partner, Marin Restaurant and Mill Valley Kitchen

Chef Rakun’s class had a waiting list last year so check your calendar and book it! He’s back with summer food inspirations to excite your taste buds and satisfy your soul. Chef Rakun on his cooking style, “I like to find and source the best possible ingredients, alter them as little as possible and let them speak for themselves. I use flavor combinations that make sense and resonate with people. I try to hit those comfort notes…“ Come early with your dining partners and enjoy the lush Arboretum gardens before dinner. Wine tastings complement the courses. Check back for upcoming menu. Limit 30, Learning Center

Register online now

 

$55 member/$70 non-member, includes Arboretum admission


 Vincent

French Dinner a la Vincent (800-09-25-14)
Thursday, September 25, 6:30 p.m. – 8:30 p.m.
Vincent Francoual, Executive Chef/Owner, Vincent A Restaurant

Chef Vincent returns with new delectable dishes for you! At his restaurant, Vincent melds French Cuisine with a contemporary American influence resulting in the best of both worlds. He happily shares his culinary opinions and exquisite culinary skills. “Every morning when I start the day in the kitchen, it is my ambition to create beauty and happiness.” Wine tastings complement the courses. Check back for menu. Limit 30, Learning Center

Register online now

 

Sold Out. $55 member/$70 non-member, includes Arboretum admission


ALL ABOUT MAKING WINE

Whether you're a winemaking enthusiast or professional, the Arboretum's new winemaking classes draw from current and proven research to bring to you common-sense techniques for the improvement of your wine. Delve into advances made by the University's wine-grape breeding program and how to use Minnesota grape varietals to their best advantages in your wine. Learn how to bring the science and art of making wine together with University of Minnesota's enologist Katie Cook.


 Vintor

You Can Become a Vintner: Introduction to Winemaking (200-04-05-14)
Saturday, April 5, 9:30 a.m. – 12:30 p.m.
Katie Cook, University of Minnesota enologist with an advanced enology degree from the University of Burgundy

Realize your dream of becoming a winemaker. Here you'll learn what you need to know to make white and red wine, using techniques based on valid and timely research from the University of Minnesota, a leader in cold-climate wine grape breeding. Information from this growing industry and home-based hobby will be presented in an accessible and enjoyable format to help you make wine that is wonderful to drink. Gain insights into the art of making wine from grapes and other fruits grown in the region. The course is designed to have value for all winemakers, from home enthusiast to seasoned professional. Limit 30, Learning Center

Register online now

 

$70 member/$90 non-member, includes Arboretum admission


 advanced wine

Advanced Winemaking (200-04-12-14-02)
Saturday, April 12, 9:30 a.m. – 12:30 p.m.
Katie Cook, University of Minnesota enologist with an advanced enology degree from the University of Burgundy

You’ve bottled the basics of winemaking, and you’re ready to learn more! With the University of Minnesota’s enologist, you can be certain to de-mystify processes such as de-acidification, enzyme and yeast selection, the influence of temperature and more. Build on the fundamentals that you have already learned, and discuss tannin structure, ripeness, fermentation management, and microbiology. An overview of how and why you may want to use various enological products, such as fining agents, enological tannins, sorbic acid, gum arabic, and lysozyme, will also be given. Whether you are a part of the growing cold climate grape wine making industry, or a home-based hobbyist, you’ll gain the information you need to make your wine better and more wonderful to drink. Limit 30, Learning Center

Register online now

 

$70 member/$90 non-member, includes Arboretum admission


4x4 CULINARY MINNESOTA WINE SERIES

This series is a collaboration of the Arboretum and the Minnesota Grape Growers Association, showcases this season's best Minnesota wines! An exclusive panel of leading Twin Cities chefs and wine experts have sampled local wine submissions and will present their favorites to you in this popular series. Top chefs are given the honor of selecting their favorite four Minnesota wines and creating a four course meal to pair with their choices. Savor the flavors of the evening with other food and wine lovers while hearing from wine makers and experts on hand to discuss Minnesota's growing wine industry, built upon University of Minnesota grape varieties.


toast with wine glasses

4x4 Culinary Minnesota Wine Series: Ringing In the New Year (800-01-09-14)
Thursday, January 9, 6:30 p.m. - 8:30 p.m. • Learning Center
Amalia Moreno-Damgaard, chef, entrepreneur, and Award-winning author of "Amalia’s Guatemalan Kitchen-Gourmet Cuisine With A Cultural Flair"

4 Chef-Featured Wines (Subject to Change): 
Parley Lake Winery Marquette
Chankaska Minnesota Marquette
Winehaven Frontenac Gris
Cannon River St. Pepin

Menu(Subject to Change):
Tostones with Chilito green plantain chips with chile-cilantro-lime sauce
Aguacates Rellenos de Ceviche de Cangrejo spicy crab ceviche-stuffed avocadoes
Salmon con Sofrito Envuelto en Hoja de Banano salmon with saffron sofrito in banana leaves
Bistec minute steaks with tomatoes and onions
Papas Asadas al Horno con Chile Cobanero hasselback roasted potatoes with chile cobanero
Fruta con Maracuyá seasonal fruit with passion fruit sauce 

Register online now

 

Sold out. Click "Waitlist" to be added to waitlist.
$55 member/$65 non-member
, includes Arboretum admission


To Register for Class

To register online, click on the "Register" button listed with the class. Or call 952-443-1422 to register by phone. You can also download the Spring/Summer 2014 Classes Catalog to see the full class offerings and use the registration form.

Questions?
Call 952-443-1422
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.