From garden to table, this gastronomically focused series of classes will feed your senses! Learn firsthand where your food comes from. You (or your child) can learn how to grow it, creatively and nutritionally prepare it, preserve it, and joyfully share it. Take part in a menu of classes led by an exceptional team of staff and visiting experts.
For additional information or to register, please call the registrar at 614.645.5923 or Download a registration form here
Make Your Own
Featuring Hounds in the Kitchen blogger Rachel Tayse Baillieul
Home Brewing - SOLD OUT
Harness the power of yeast to create mead, hard cider, beer, and wine. Taste samples and start a half gallon batch of hard cider or mead to take home.
Sunday, February 5, 3:30 – 5:30pm
$30 Members; $35 Non-membersMarmalade and Salt Cured Lemons
Sweet, tangy marmalade is easy to make and can at home. Learn how to transform winter citrus into delicious jam and take a jar home.
Sunday, February 12, 3:30 – 5:30pm
$30 Members; $35 Non-membersCheesemaking - SOLD OUT
Making cheese at home requires no more than a little milk, culture and patience. Practice making and flavoring soft cheeses including ricotta, mozzarella, and paneer. Leave with recipes, inspiration, and an appetite satiated by samples.
Sunday, March 25, 3:30 – 5:30pm
$30 Members; $35 Non-members
For additional information or to register, please call the registrar at 614.645.5923 or Download a registration form here
Kitchen Fundamentals
Featuring Local Matters Chef Laura Robertson-Boyd
Handmade Chocolates - SOLD OUT
Learn the secret to chocolate-dipped strawberries and make hand-rolled chocolate truffles. Take a gift box home for your Valentine.
Monday, February 13, 6 – 8pm
$30 Members; $35 Non-membersKnife Skills Part 1: Beginning Basics - SOLD OUT
Using the right tool for the job can make cooking easier, faster and more efficient. Learn proper techniques for cutting & chopping vegetables & herbs. Use the produce you chop to make fresh Guacamole and Tomato Salsa.
Monday, March 5, 6 – 8pm
$30 Members; $35 Non-members
For additional information or to register, please call the registrar at 614.645.5923 or Download a registration form here
Culinary
Asian Hot Pots
Learn how to make a popular East Asian winter meal, consisting of simmering pots of stock served with a variety of meats, vegetables and noodles which are added to the pot and cooked at the table.
Tuesday, February 7, 6 – 8pm
$40 Members; $45 Non-members30th Anniversary! - SOLD OUT
Rich’s and Steve’s Best Recipes
Culinary duo Rich Terapak and Steve Stover share their all-time favorite recipes. Participants sample a variety of recipes with wine available for purchase by the glass.
Tuesday, March 6, 6 – 9pm
$40 Members; $45 Non-members
For additional information or to register, please call the registrar at 614.645.5923 or Download a registration form here
Chef Laura Robertson-Boyd holds a degree in Culinary Arts from Johnson & Wales University. She trained under the top pastry chef in Washington, D.C. and also taught culinary school in D.C. before returning home to Columbus. Laura now works as a Chef supporting Local Matters' Food Is Elementary program. Her personal mission is to share her culinary knowledge and experience so she can make cooking and baking accessible to all.
Rachel Tayse Baillieul is passionate about local foods. Her website, www.houndsinthekitchen.com, features recipes, gardening tips, and encouragement for building a sustainable food system. Rachel lives, gardens and eats in Clintonville with her husband, five-year-old daughter, two hound dogs, and four backyard chickens.Steve Stover and Rich Terapak are passionate about food. They have taught cooking for nearly 30 years, and reviewed restaurants and judged cooking for 25 years. In addition, they frequently cook for charity events and speak to community groups all over Central Ohio.
Steve is a food and restaurant writer for Columbus “City Scene” magazine, and a contributor to the new “Edible Columbus” magazine. Steve had a weekly restaurant and food commentary program on the Bob Conners Show on 610WTVN AM radio for nearly 12 years (600 shows, 1996 - 2008). From 1992 to 2004, Steve was the Ohio editor for Zagat Survey, and edited five Zagat Survey Ohio editions. He was also a contributing editor for several editions of Zagat Survey America’s Top Restaurants.
Rich is the restaurant reviewer for WOSU Radio, 820 AM.
In ”real life,” Rich is a partner in the Columbus law firm of Porter, Wright, Morris & Arthur. Steve is the Legislative Counsel for the Ohio State Bar Association.
