DFC Teaching Kitchen Schedule Winter 2024 by Angelo Esquivel

DAVIS FOOD CO-OP TEACHING KITCHEN

Classes

TEACHING KITCHEN

All classes are held at the Teaching Kitchen, located across the street from the Co-op at 537 G St. Advanced registration and payment for classes must be made ahead of time by visiting the class page at davisfoodcoop.eventbrite.com Classes are open to all ages unless noted otherwise. Some classes may offer complimentary beer or wine. Attendees over 21 should be prepared to show ID. For questions about classes or to cancel a reservation for a class, contact marketing@davisfood.coop. Class reservations will be fully refunded if they are cancelled at least 7 days in advance or have their fees applied to a different class if cancelled at least 48 hours in advance.

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Our Cooking Class Instructors: Christine Ciganovich:

Laura Doyle:

Christine is an awardwinning chef who serves as the Co-op’s Marketing Specialist and cooking class instructor. Diagnosed with an auto-immune disorder as a young adult, she became an expert in adapting recipes to fit her dietary needs. Christine believes good food is medicine for our bodies and souls and wants everyone, regardless of dietary restrictions, to find joy, curiosity, and creativity in the kitchen.

Laura Doyle is a cooking instructor who has been teaching classes through the Davis Food Co-op, the Peregrine School and privately for over 10 years. She teaches kids and adults basic culinary techniques, as well as baking bread and pastry, all while focusing on using local and seasonal produce instead of processed foods.

Alison Riddell:

Anna Lopez: Anna Lopez is the Education and Outreach Coordinator at the Davis Food Co-op. With her 6-year history at another co-op in South Dakota, Anna is excited to be in the Teaching Kitchen, showing folks and even little ones how to make delicious meals. Her love language is feeding the ones she cares about through home cooked meals, ones with lots of intention and love. Pg 3

Alison is a passionate cooking instructor dedicated to healthy eating. She believes in the power of wholesome ingredients to nourish both the body and soul. Alison is committed to helping others feel empowered in the kitchen by teaching basic cooking techniques while showcasing fresh ingredients. Come discover new flavors, expand your cooking repertoire, and get creative in the kitchen.

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Seasonal Salads and Vinaigrettes

When: Friday, January 12 5:30 - 7:30 pm Cost: $35 $31.50 for Owners Instructor: Allison Riddell

Winter salads are highly underrated in our cuisine. Packed with harvest grains and veggies, winter salads should be colorful, nutritious, and very satisfying. Learn how to prepare a hearty seasonal salad and vinaigrette alongside Instructor Alison. Participants will get to eat what they make and take a home a recipe that’s nearly endlessly customizable for sensational salads all season long. Pg.4 4 Pg

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Cooking with Winter Vegetables

Whole Wheat Bread at Home

When: Saturday, January 20 4:30 - 6:30 pm Cost: $35 $31.50 for Owners Instructor: Christine Ciganovich

When: Friday, January 26 5 - 8 pm Cost: $45 $40.50 for Owners Instructor: Laura Doyle

Not sure what to do with Brussels sprouts? Turnips? Chard? In this class, you’ll get up close and personal with all the weird vegetables you aren’t quite sure how to prepare! Learn how to incorporate seasonal, nutrient-dense winter veggies in easy, weeknight preparations that you’ll return to again and again. This class is gluten free. We will use pork (bacon) and optional dairy.

Learn how to mix, knead, shape and bake a simple loaf of soft whole wheat bread. We will go through each step to learn why changing the amount of just one ingredient can change the whole loaf, how to incorporate additional ingredients like nuts and dried fruit into your bread and watch a demonstration of how to make a number of different loaf shapes. Each student will go home with some dough to bake the next day. We will use wheat, dairy, and nuts in this class.

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Incorporating More Vegetables

Sweet and Savory Souffles

When: Friday, February 2 5:30 - 7:30 pm Cost: $40 $36 for Owners Instructor: Allison Riddell

When: Friday, February 16 5 - 8 pm Cost: $45 $40.50 for Owners Instructor: Laura Doyle

This class is for anyone looking to get more veggies into their weekly routine! Maybe you have kids who are afraid of the green stuff, or you’re afraid of the green stuff, or you actually love vegetables and want even more in your diet. We’ll walk you through making one weeknight meal with “hidden veggies” and talk about how you can get more into breakfast, lunch, and dinner at home. Participants will get to practice knife skills in this class as well. We will use chicken in this class.

Souffles are far more simple than their reputation would lead you to believe. We will learn how to properly whip eggs and fold them into a tender and airy base and bake it until just perfectly set. We will make a classic cheese souffle and one that incorporates vegetable purees for our savory options and as a sweet note to end on, we will bake up both a chocolate souffle and a delicate fruit souffle you can adapt to any season. We will use wheat, eggs and dairy in this class.

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Gluten Free Handmade Noodles

When: Friday, February 23 5:30 - 7:30 pm Cost: $45 $40.50 for Owners Instructor: Christine Ciganovich

Loh Shi Fun, also called Bouncy Potato Noodles, are made with potato starch, making them naturally gluten free. Bonus: these noodles are shaped by hand very easily! Everyone will make their own noodles to soak up our vegetarian stir fry. This class is gluten free and vegetarian (we will use eggs) with a vegan option. Please let us know ahead of time if you are vegan. Pg 7

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Vegan Gluten Free Potsticker Dumplings

When: Thursday, March 7 5 - 8 pm Cost: $45 $30.50 for Owners Instructor: Christine Ciganovich

When: Friday, March 15 5:30 - 7:30 pm Cost: $40 $36 for Owners Instructor: Laura Doyle

Ready to take your gluten free/vegan chef game up a notch? Join us for this potsticker dumpling class where we’ll demystify gluten free doughs, flavorful vegan fillings, and easy dipping sauces. Participants will get to fill and shape potsticker dumplings by hand before cooking and eating them.

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Ricotta and Ricotta Gnocchi

Ricotta is the simplest cheese to make and perfect for pairing with spring and summer vegetables and fruits in a variety of dishes. In this class, we will make a big pot of ricotta, taste it plain and salted and then turn it into fluffy, tender gnocchi. We will also learn a couple simple sauce recipes to serve with our gnocchi that take advantage of all the amazing early spring produce available. We will use wheat, eggs and dairy in this class.

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Thai-Inspired Grain Bowls

Spring in Provence

When: Friday, March 22 5:30 - 7:30 pm Cost: $40 $36 for Owners Instructor: Allison Riddell

When: Thursday, March 28 5:30 - 7:30 pm Cost: $40 $36 for Owners Instructor: Christine Ciganovich

Instructor Alison whips up inspired grain bowls several nights a week and this is one of her favorites. This cooking class is for anyone looking to make easy weeknight meals packed with flavor and nutrients. Learn how to incorporate traditional Thai spices and aromatics in your cooking beyond this meal. Come hungry! Participants will get to eat the grain bowls they make. This class will use peanuts.

Take a trip to the Mediterranean with us as we cook and bake our way through three Provençal dishes using seasonal produce from the Co-op. Home chefs, beginner cooks, travelers, home-bodies, this class is for all. We will use chicken, dairy, alcohol (wine for cooking), and wheat in this class with a gluten free option. Please let us know ahead of time if you are gluten free.

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Kids & Young Chefs Classes Kids: Tortilla Soup

Young Chefs: Linzer Cookies

When: Thursday, January 18 3:30 - 4:30 pm Cost: $25 $22.50 for Owners Instructor: Anna Lopez

When: Saturday, February 3 1 - 3 pm Cost: $25 $22.50 for Owners Instructor: Christine Ciganovich

Its cold, and nothing helps warm us up like a good, hearty soup! In this class kiddos will be making a classic Tortilla Soup, but with a twist! It will be completely vegan! Making everything from scratch, kiddos will also learn about Jackfruit, a favorite chicken alternative that shreds and tastes like chicken. We will use wheat in this class.

Aspiring bakers aged 11-14 are invited to join us for an afternoon of making Linzer Cookies in the Teaching Kitchen! Participants will get to mix dough, cut out cookies, sandwich and decorate them with the classic jam and powdered sugar finish. No baking experience necessary! We will use wheat and dairy in this class.

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Kids: Chocolate Raspberry Cheezecake

Kids: Veggie-Loaded Picnic Potato Salad

When: Thursday, February 22 3:30 - 4:30 pm Cost: $25 $22.50 for Owners Instructor: Anna Lopez

When: Thursday, March 21 3:30 - 4:30 pm Cost: $25 $22.50 for Owners Instructor: Anna Lopez

Fill your heart and tummy with this lovely Chocolate Raspberry Cheezecake! Kiddos will learn how to make a bake-free cheezecake that is completely vegan & made with zero refined sugar! We will use wheat & nuts in this class.

Let’s ring in Spring with this veggieloaded Potato Salad! From crispy pickles to vibrant bell peppers, we’ll show your kids how to mix their way to a rainbow of flavors for their custom-made salad, with only their favorite veggies in it. Our creamy vegan dressing will add a zesty twist to this classic favorite.

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What Past Participants are Saying about our Classes: "Great way to spend the Saturday. The instructor was awesome, funny and friendly. Keep making these classes!" - Michael “It wasn’t pretentious at all! I liked the realistic approach. It was also fun to learn new vegan recipes even though I’m not vegan” - Kelli “Instructors were great and gave some useful tips. They were also very supportive in the face of a challenging class” - Anna

“I love getting to do every step myself. Huge confidence booster in the kitchen. Have a class every weekend!” - Jeremiah

“All very clear and accessible. Christine is exceptionally approachable and accommodating. After cooking what appeared to be a rather daunting recipe in this class, I feel confident that I could cook this at home with great success.” - Jim

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