Wednesday, July 30, 2025
6:00-8:30pm
with Mindy

Learn how to make the "light-as-air” chiffon cake from local Chopped champion and owner of Decadent Creations Bakery, Mindy Crosato! Mindy will demonstrate and, in teams, students will make their own batch of freshly baked chiffon cake. We’ll have flavored simple syrups for drizzling on our cakes, prepare fresh berries, make whipped Chantilly cream, and each student will frost and take home their own mini version of the berry sheet cake pictured.

This is the prefect cake on a hot summer day, and will surely become a cherished family favorite recipe for you in a heartbeat!

• Ingredients for this class include wheat, dairy, and egg.

• Registration for this class will close on Monday, July 28 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Friday, August 1, 2025
6:00-9:00pm
with Traci

Learn the basics of canning! We’ll discuss safety, procedure and equipment, while walking through the entire process together twice in this class. This is a hands-on experience! You’ll go home with one sweet preserve, one pickled vegetable, and the skills and confidence to safely and successfully can your own produce at home.

• All ingredients for this class are vegan and gluten-free.

• Registration for this class will close on Wednesday, July 30 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Sunday, August 3, 2025
12:00-3:00p
with Katie

Fine-tuning your skills with a kitchen knife can greatly improve the cooking experience. Join us for this hands-on class and learn the reasons for various knife styles, how to care for and handle your knife, proper kitchen posture, how to best execute specific cuts, the basics of honing and sharpening, and more. Bring your own knife from home (if you’re able) and learn how to make your tools work for you!

• The materials for this class session are all vegan-friendly, nut-free and gluten-free.

• Registration for this class will close on Friday, August 1 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Wednesday, August 13, 2025
6:00-8:30pm
with Samantha

Discover the delights of bread baking! In this class participants will learn how to make yeasted, lightly enriched bread dough that can become a soft sandwich loaf, rolls or english muffins. You’ll also create a compound butter, for a flavorful addition. We will cover the basics of kneading and rising dough, as well as shaping and flavoring. Participants will take home their own dough to bake the following day, their compound butter, and a packet of information and recipes.

• Ingredients for this class contain gluten and dairy.

• Ingredients can be made vegan by request. (Contact Kitchen Culture after registering.)

• Registration for this class will close on Monday, August 11 at 6pm, so we have time to plan and prep class materials.

Please view our FAQs before registering.

Friday, August 22, 2025
6:00-8:00p
with Leta

Join us for an exploration of Italy’s hand-made pasta traditions! In this hands-on class, you’ll learn how to mix and knead your own egg-based pasta dough. Using a manual pasta machine and basic hand-tools, you’ll create multiple pasta shapes and explore 3 simple sauces that highlight late summer produce. You’ll leave with an understanding of the required ratios, sourcing, best storage practices, and basic trouble-shooting to successfully make your own pasta, and inspiration for creating your own bright summer sauces at home. At the end of class, we’ll take time to sit and eat together.

Registration for this class will close on Wednesday, August 20 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Sunday, August 24, 2025
4:00-6:30pm
with Samantha

Learn the basics of sourdough baking with an easy, no-knead method. Participants will learn how to shape, fold and score a loaf; how to take care of a starter; and what can be done with leftover starter. Develop the knowledge and confidence you need to start baking sourdough at home regularly! You’ll leave class with a strong sourdough starter, your own dough to bake at home, a packet of recipes, and a proofing basket.

• Ingredients for this class are vegan and contain gluten.

• Registration for this class will close on Friday, August 22 at 6pm, so we have time to plan and prep class materials.

Please view our FAQs before registering.

Wednesday, August 27, 2025
6:00-8:30pm
with Traci

Learn the basics of fermenting vegetable pastes and sauces while creating your own variation of chile paste or hot sauce. This is a hands-on experience! You’ll go home with your own jars of spicy goodness, and the skills and knowledge to successfully create your own fermented vegetable pastes and sauces at home.

• All ingredients for this class are vegan and gluten-free.

• Registration for this class will close on Monday, August 25 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Wednesday, September 24, 2025
6:00-8:30pm
with Traci

It’s amazing what a little salt, some well-chosen spices, and a bit of time can do to a vegetable! Learn the basic processes involved in fermenting vegetables, while making your own jars of sauerkraut and kimchi to take home. We’ll practice both the dry salt and wet brine methods, and you’ll develop an understanding of how these processes can be applied in fermenting just about any vegetable you choose.

• All ingredients for this class are vegan and gluten-free.

• Registration for this class will close on Monday, Sept 22 at 6pm, so we have time to shop for ingredients and prep class materials.

Please view our FAQs before registering.

Friday, September 26, 2025
6:00-8:00pm
with Trevor

The rules no longer apply! Food and wine are more complex, more flavorful, and more diverse than they’ve ever been. Getting them to play well with another requires a new approach, a way of thinking that moves past the staid old axioms. This course introduces the concept of food and wine interaction, providing a map with which to navigate this bold new world. Expect to engage all five senses: a brief reflection on the history of food and wine pairing will lead to a discussion of ‘where we are now’ followed by tastings that illustrate key wine characteristics and how they’re affected by the ingredients in food.

• Registration for this class will close on Wednesday, September 24 at 6pm, so we have time to prep class materials.

• All ingredients for participation in this class can be vegan by request.

• Class participants must be 21 years of age or older.

Please view our FAQs before registering.