‘Tis the Season for a Cooking Class

Notable Edibles Winter 2016 Issue

‘Tis the Season for a Cooking Class

By Wendy Allen 0

Winter is the perfect season to take a cooking class—the bright, warm kitchen and friendly companionship feels so good after days of trudging to and from work in the dark and shoveling the snowy driveway. Here are just a few of the many opportunities across our region to pick up some new skills this winter. Each offers various styles to meet your mood: get flour on your apron in a hands-on class, or relax and observe with a glass of wine and taste the chef’s creations. And some programs offer opportunities for both. (See key above.)

The Learning Kitchen, UW Health at the American Center

Led by Chef Julie Andrews, a registered dietitian as well as a culinary professional, these short classes have a focus on nutrition as well as flavor. Of note, the Learning Kitchen hosts classes on making your own baby food, eating well with diabetes and Celiac disease, heart-healthy cooking, and nutrition for endurance athletes. They also offer family classes to teach how to safely involve kids in the kitchen.

Orange Tree Imports

Every Orange Tree Imports class has a different theme and a different chef presenter. Pressure cooking, brunches, new takes on holiday fare, soups, ethnic styles, and much more. They offer weekend as well as weeknight options. Held above the Orange Tree Imports shop, you may want to plan an extra hour to browse!

Willy Street Co-op

Willy Street Co-op classes have expanded in step with their expanding locations, offering shorter classes on weeknights and longer options on weekends. Healthy eating on a budget, kids in the kitchen, holiday cooking, ethnic styles, fermenting and pickling, vegan and vegetarian—the list goes on and on. Classes are available to both co-op members and non-members.

Liliana's Restaurant

One would think a restaurant chef would not wish to add anything more to his plate, but Chef Dave of Liliana’s loves working one-on-one with people who are passionate about good food. These hands-on classes on various themes are offered once a month and include a three-course meal of the foods you have created. Knife skills class and private classes available.

All Through the House

The All Through the House shop is a feast for the senses in itself. Add a cooking class, and you can make a visit into an all-day experience. New Orleans-style Cajun and Creole cooking, French cuisine, Asian soups, Indian dosa, holiday prep classes, puff pastry…our mouths are watering already.

Bekah Kate's

Bekah Kate’s offers a unique range of classes for the Baraboo community, such as traditional Pakistani tea time, gingerbread creations, gluten-free cooking, simple sides, “improvisational cooking” using pantry staples, and more. They also have a nice schedule of kids’ cooking classes for ages five to 11.

The Little French Bakery
North Freedom

For the aspiring or avid baker, the Little French Bakery’s in-depth classes are a must. Chef Susan Holding earned a Diplôme de Pâtisserie from the prestigious Le Cordon Bleu in Paris and has published a beautiful cookbook. In small classes with lots of personal attention, she will teach you how to tame the tricky macaron, cultivate a love of bread-baking, and more. Susan loves to travel and occasionally leads culinary adventures to other countries—most recently, to Paris.

Come to Cook

Hands-on cooking instruction for beginner and advanced culinary techniques inspired by Debbie's mother, family, and worldwide travel. Classes encourage interactive participation for all levels. Recipes will guide your knowledge of technique as the foundation to improve or enhance your cooking talent. Class size of 4 to 6 ensures individual attention.

Carr Valley Cheese
Sauk City

Updated from print version: We learned after going to print that Carr Valley Cheese is taking a year or two off from their cooking classes. This online version of the story has been updated to reflect this new information. 

If you host cooking classes in the Southern Wisconsin region and would like to be included in this list, please email wendy@ediblemadison.com.

Wendy Allen is digital editor, copy editor, and a writer for Edible Madison. She reads style guides for fun, believes stories have power, and is fascinated by the evolution of the English languageā€”for better or worse. Her mission: to wrestle the wily comma into submission.

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