Adult 15

Ages 15 and older • $35 unless noted

Argentinian Empanadas Learn the basics of making empanadas with traditional fillings. Menu: Chicken and Cotia Empanadas with Chipotle Crema, Plantain Black Bean and Corn Empanadas with Chimmichurri, and Chilean Thousand Layer Cake for dessert. 25485 Mar. 5 • Thu., 6-9 p.m. • Central 25486 Apr. 17 • Fri., 6-9 p.m. • Expo 25501 Apr. 25 • Sat., 10 a.m.-1 p.m. • Moorhead

Fresh Cheesemaking At Home The beginner’s guide to making fresh cheese at home. Make Cream Cheese, Ricotta, Fresh Mozzarella & Burrata, then transform them into tasty dishes. Menu: Cream Cheese and Mushroom Bruschetta, Pesto Stuffed Buratta with Asparagus and Proscuitto & Salted Chocolate Ricotta Mousse. 25503 Mar 7 • Sat., 9 a.m.-noon • Moorhead 25504 May 2 • Sat., 1-4 p.m. • Moorhead

French Macarons GF Experience tricks and techniques for making beautiful & delicious French Macarons. Menu: Pistachio, Mocha, Dulce De Leche, Raspberry Lemon, Blueberry Cheesecake & Hazelnut. 25505 Mar. 7 • Sat., 1-4 p.m. • Expo 25506 Mar. 21 • Sat., 10 a.m.-1 p.m. • Central 25508 May 9 • Sat., 1-4 p.m. • Central 25507 May 23 • Sat., 1-4 p.m. • Expo

Sous Vide Cooking A beginner’s guide to Sous Vide Cooking. Learn the basics as well as some unique uses for your Sous Vide system at home. Menu: Winter Citrus, Avocado, and Shrimp Salad, Rosemary Pork Chops with Spiced Apple Chutney, Crispy Sweet Potato Salad with Bacon Vinaigrette, Salted Butterscotch Crème Brulee. 25514 Mar. 12 • Thu., 6-9 p.m. • Central

Gnocchi Workshop Learn the tricks to keeping these delicious potato dumplings light and pillowy in our gnocchi workshop as we explore traditional and non-traditional styles. Menu: Potato Gnocchi with Spicy Vodka Cream Sauce, Pesto Ricotta Gnocchi, Crispy Gnocchi Parisienne, and Carrot Gnocchi with Cinnamon Butter for dessert. 25516 Mar. 14 • Sat., 1-4 p.m. • Expo 25517 Mar. 28 • Sat., 9-noon • Central 25519 Apr. 11 • Sat., 9-noon • Moorhead

Sweet & Savory Souffles Learn to make this iconic dish & get creative with some new flavors. Menu: Vanilla Bean Soufflé with Chocolate Crème Anglaise, Stuffed Caprese Soufflé, & Sweet Potato & Goat Cheese Soufflé Topped with Greens. 25538 Mar. 14 • Sat., 1-4 p.m. • Central 25539 Mar. 21 • Sat., 1-4 p.m. • Expo

Seafood Savvy In this class you’ll learn all you need to know about selecting and preparing delicious seafood dishes at home. Menu: Ahi Tuna Poke Bowl, Thai Steamed Curry Mussels, Seared Scallops with Chorizo Hash, and Pan Seared Salmon over Lemon Butter Pappardelle. 25541 Mar. 26 • Thu., 6-9 p.m. • Central 25542 May. 9 • Sat., 5-8 p.m. • Moorhead

A Spicy Perspective: Spice Blends To Stock Your Pantry Sick of Buying Spice Blends? Let us teach you to create and customize your own spice blends so you can create more flavorful meals at home. Menu: Fresh Spring Vegetable and Watercress Salad (Garlic Lemon Pepper Spice Blend), Air Fried Root Vegetable Chips (Smokey Spanish Spice Blend), Pesto and Sundried Tomato Stuffed Chicken Breast (Mediterranean Spice Blend), Spiced Rhubarb Shortcakes (Easy Baking Spice Blend). 25544 Mar. 28 • Sat., 1-4 p.m. • Expo

One, Two, Pat-A-MaChoux Learn all about Pate Choux, the classic french pastry dough that is used to make profiteroles and eclairs. Menu: Blueberry Cream Puffs, Cannoli Pastry Cream Eclairs, Lemon Meringue Cream Puffs, Caprese Profiteroles, Herb and Caramelized Onion Fromage Gougeres, Crab Salad Filled Profiteroles. 25547 Mar. 28 • Sat., 9 a.m.-noon • Moorhead 25549 Apr. 11 • Sat., 1-4 p.m. • Expo

I Got 99 Problems But A Carb Aint One GF Skip the sugar and get some tips on how to create weeknight meals that focus on whole foods and are filled with protein, good fats, and green vegetables. Menu: Egg Roll in a Bowl, Lamb Kabobs with Tzatziki, Cajun Italian Sausage Stuffed Mushrooms, Thai Chicken Lettuce Wraps. 25554 Apr 3 • Fri., 6-9 p.m. • Central

Rustic Cajun Cooking Learn how traditional ingredients and techniques are used to make Cajun cuisine so tasty. Menu: Spicy Chicken Gumbo, Jambalya with Andouille Sausage & Shrimp, Fried Green Tomatoes, Beignets & Chicory Coffee. 25559 Apr 4 • Sat., 1-4 p.m. • Moorhead 25561 May 2 • Sat., 5-8 p.m. • Expo

Simple Vegan Meals This class offers delicious plantbased, gluten & grain-free meals that are simple & can be prepared in 30 minutes or less for today’s busy life. Menu: “Pulled Pork” Barbeque with Jack Fruit & Green Beans, Roasted Vegetable Salad with Avocado-Dill Dressing, Tex-Mex shredded “Chicken” Burritos, Chocolate Pudding & Candied Almonds. 25840 Apr. 25 • Sat., 3-6 p.m. • Moorhead 25842 May 9 • Sat., 10 a.m.-1 p.m. • Moorhead • Instructor: Afsi Felsher

Eat The Rainbow: Colorful Buddha Bowls For Every Taste GF Packed with vegetables, grains and protein, Buddha Bowls are good and good for you! Menu: Greek Goddess Buddha Bowl, Peanut Spring Roll Bowl, Cuban Chicken Buddha Bowl, Bacon Greens and Crispy Beans Bowl topped with a Poached Egg & Chipotle Hollandaise, finished with Spiralized Carrot Cake Bowl for dessert. 25574 May 14 • Thu., 6-9 p.m. • Expo

Paella Maestro GF Join us on the streets of Valencia and learn to make this iconic Spanish dish. Menu: Blistered Shishito Peppers with Saffron Aioli, Spanish Citrus Salad, Perfect Paella, and Crème Catalana (Spanish Crème Brulee) to finish the evening. 25575 Apr. 23 • Thu., 6-9 p.m. • Central 25576 May 23 • Sat., 5-8 p.m. • Moorhead

Cast Iron Cooking Learn to care for and make the most of your cast iron cookware this winter. Chef Jennifer will share tips and tricks on why she uses cast iron for everything from breakfast to dessert. Menu: Herb Spatchcocked (Butterflied) Chicken, roasted with Lemon, Onion, Thyme, and Crostini; Crispy Parmesan Smashed Skillet Potatoes, Shaved Celery Root, Fennel and Torn Romaine Salad with a Creamy Lemon Dressing, finished with a decadent Apple Tarte Tatin and Homemade Ice Cream for dessert. 25579 Apr. 16 • Thur., 6-9 p.m. • Central 25577 May 30 • Sat., 1-4 p.m. • Central • Instructor: Jennifer Osheroff