Lunch and Learn: Fresh Summertime Salads: Nicoise Salad | Mark Snyder, Cook2Eat2Live

Tues., Aug. 4 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember
Presented as a live webinar through Zoom

Jump into summer with us and join in learning refreshing salads to cool down those hot summer days! Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series.

Italian Cuisine at Home Series | Chef Justin Melnick, Executive Chef at Spello

Zuppa, Tomato Soup and Parmigiano Crostini - Mon., August 10 | 5 – 6:30 p.m.
Panzanella Salad with Poached Tuna - Mon., August 17 | 5 – 6:30 p.m.
Roasted Chicken with Escarole and White Bean Puree - Mon., August 24 | 5 – 6:30 p.m.
Risotto Milanese with Roasted Pork Chops – Mon., August 31 | 5 – 6:30 p.m.

Class Series $75 members | $85 nonmembers
Presented as a live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Italian Cuisine at Home: Zuppa, Tomato Soup and Parmigiano Crostini | Chef Justin Melnick, Executive Chef at Spello

Mon., August 10 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Presented as a live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Lunch and Learn: Novel Use of Vegetables Series | Mark Snyder, Cook2Eat2Live

Summer Soups - Tues., August 11 | 12:30 – 1 p.m.
Variations Gratins - Tues., August 18 | 12:30 – 1 p.m.
Vegetable and Pasta Entrees - Tues., August 25 | 12:30 – 1 p.m.
Desserts Where Fruit is Center Stage - Tues., September 1 | 12:30 – 1 p.m.

Class Series $30 member | $35 nonmember
Presented as a live webinar through Zoom

Tune in to learn the different uses of your vegetables. Mark will take you on journey each week to show you the use of your everyday vegetables in ways you would have never thought. Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series. 

Lunch and Learn: Novel Use of Vegetables: Summer Soups | Mark Snyder, Cook2Eat2Live

Tues., August 11 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember
Presented as a live webinar through Zoom

Tune in to learn the different uses of your vegetables. Mark will take you on journey each week to show you the use of your everyday vegetables in ways you would have never thought. Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series. 

Plant Based Meal Prep Series | Chef Emily Larsen, Spilling the Soup

Red, White and Blue Berry Parfait; Roasted Red Pepper and White Bean Stew; Pasta with Roasted Red Pepper and Cashew Sauce - Thurs., August 13 | 5 – 6:30 p.m.
Spicy Chickpea Breakfast Burrito Bowl; Sesame Soba Noodles with Marinated Tofu; Mediterranean Baked Sweet Potatoes - Thurs., August 20 | 5 – 6:30 p.m.
Gluten Free Breakfast Bars; West African Peanut Stew; Sweet Potato and Black Bean Enchiladas - Thurs., August 27 | 5 – 6:30 p.m.
Green Smoothies; BBQ Tofu Bowl; Vegetable Lasagna Rollups with Tofu Ricotta - Thurs., September 3 | 5 – 6:30 p.m.

Class Series $75 members | $85 nonmembers
Presented as a live webinar through Zoom

We’ve all heard that plant based meals are better for you and better for the environment but making delicious plant based meals can take a lot of time and money.  In this class we embrace the “cook once, eat for days” philosophy that is meal prep.  We will spend an hour and a half preparing a breakfast, lunch and dinner that can be stored and enjoyed for days to come.  These meals share common ingredients that will bring down your grocery bill and cook time, but produce a variety of flavors so that eating is never monotonous.  All meals are vegan and can be easily made gluten free.

Plant Based Meal Prep: Red, White and Blue Berry Parfait; Roasted Red Pepper and White Bean Stew; Pasta with Roasted Red Pepper and Cashew Sauce | Chef Emily Larsen, Spilling the Soup

Red, White and Blue Berry Parfait; Roasted Red Pepper and White Bean Stew; Pasta with Roasted Red Pepper and Cashew Sauce - Thurs., August 13 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Presented as a live webinar through Zoom

We’ve all heard that plant based meals are better for you and better for the environment but making delicious plant based meals can take a lot of time and money.  In this class we embrace the “cook once, eat for days” philosophy that is meal prep.  We will spend an hour and a half preparing a breakfast, lunch and dinner that can be stored and enjoyed for days to come.  These meals share common ingredients that will bring down your grocery bill and cook time, but produce a variety of flavors so that eating is never monotonous.  All meals are vegan and can be easily made gluten free.

Italian Cuisine at Home: Panzanella Salad with Poached Tuna | Chef Justin Melnick, Executive Chef at Spello

Mon., August 17 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Presented as a live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Lunch and Learn: Novel Use of Vegetables: Variations Gratins | Mark Snyder, Cook2Eat2Live

Tues., August 18 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember
Presented as a live webinar through Zoom

Tune in to learn the different uses of your vegetables. Mark will take you on journey each week to show you the use of your everyday vegetables in ways you would have never thought. Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series.

Mediterranean Cuisine: Mediterranean Mezze Platter | Mark Snyder, Cook2Eat2Live

Wed., August 19 | 5 – 6:30 p.m.

$20 members | $22 nonmembers
Presented as a live webinar through Zoom

We will set our culinary sails and cruise the Mediterranean. We will make treats from Italy, Greece, Turkey and Morocco. Bruschetta from Italy; Greek grilled veggies and halloumi; Turkish Cacik (yogurt and cumber dish); and Moroccan Taktouka. These are some small plates with HUGE flavors which will add new dimensions to your next special meal.

Plant Based Meal Prep: Spicy Chickpea Breakfast Burrito Bowl; Sesame Soba Noodles with Marinated Tofu; Mediterranean Baked Sweet Potatoes | Chef Emily Larsen, Spilling the Soup

Spicy Chickpea Breakfast Burrito Bowl; Sesame Soba Noodles with Marinated Tofu; Mediterranean Baked Sweet Potatoes - Thurs., August 20 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Presented as a live webinar through Zoom

We’ve all heard that plant based meals are better for you and better for the environment but making delicious plant based meals can take a lot of time and money.  In this class we embrace the “cook once, eat for days” philosophy that is meal prep.  We will spend an hour and a half preparing a breakfast, lunch and dinner that can be stored and enjoyed for days to come.  These meals share common ingredients that will bring down your grocery bill and cook time, but produce a variety of flavors so that eating is never monotonous.  All meals are vegan and can be easily made gluten free.

Italian Cuisine at Home: Roasted Chicken with Escarole and White Bean Puree | Chef Justin Melnick, Executive Chef at Spello

Mon., August 24 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Presented as a live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Lunch and Learn: Novel Use of Vegetables: Vegetable and Pasta Entrees | Mark Snyder, Cook2Eat2Live

Tues., August 25 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember
Presented as a live webinar through Zoom

Tune in to learn the different uses of your vegetables. Mark will take you on journey each week to show you the use of your everyday vegetables in ways you would have never thought. Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series.

Plant Based Meal Prep: Gluten Free Breakfast Bars; West African Peanut Stew; Sweet Potato and Black Bean Enchiladas | Chef Emily Larsen, Spilling the Soup

Gluten Free Breakfast Bars; West African Peanut Stew; Sweet Potato and Black Bean Enchiladas - Thurs., August 27 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Presented as a live webinar through Zoom

We’ve all heard that plant based meals are better for you and better for the environment but making delicious plant based meals can take a lot of time and money.  In this class we embrace the “cook once, eat for days” philosophy that is meal prep.  We will spend an hour and a half preparing a breakfast, lunch and dinner that can be stored and enjoyed for days to come.  These meals share common ingredients that will bring down your grocery bill and cook time, but produce a variety of flavors so that eating is never monotonous.  All meals are vegan and can be easily made gluten free.

Italian Cuisine at Home: Risotto Milanese with Roasted Pork Chops | Chef Justin Melnick, Executive Chef at Spello

Mon., August 31 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Presented as a live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Lunch and Learn: Novel Use of Vegetables: Desserts Where Fruit is Center Stage | Mark Snyder, Cook2Eat2Live

Tues., September 1 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember
Presented as a live webinar through Zoom

Tune in to learn the different uses of your vegetables. Mark will take you on journey each week to show you the use of your everyday vegetables in ways you would have never thought. Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series. 

Plant Based Meal Prep: Green Smoothies; BBQ Tofu Bowl; Vegetable Lasagna Rollups with Tofu Ricotta | Chef Emily Larsen, Spilling the Soup

Green Smoothies; BBQ Tofu Bowl; Vegetable Lasagna Rollups with Tofu Ricotta - Thurs., September 3 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Presented as a live webinar through Zoom

We’ve all heard that plant based meals are better for you and better for the environment but making delicious plant based meals can take a lot of time and money.  In this class we embrace the “cook once, eat for days” philosophy that is meal prep.  We will spend an hour and a half preparing a breakfast, lunch and dinner that can be stored and enjoyed for days to come.  These meals share common ingredients that will bring down your grocery bill and cook time, but produce a variety of flavors so that eating is never monotonous.  All meals are vegan and can be easily made gluten free.

Authentic Indian from Scratch Lunch and Learn Series | Jayashree Iyengar, Popping Mustard Seeds

Intro to Indian Spices: Garam Masala – Wed., Sept 9 | 12:30 – 1 p.m.
South Indian Spice Powders - Wed., Oct 7 | 12:30 – 1 p.m.
Instant Dosas - Wed., Nov 11 | 12:30 – 1 p.m.

Class Series $30 members | $35 nonmembers

In this Authentic Indian Cuisine lunch and learn series, Chef Jayashree Iyengar will be teaching us all about the spices, flavors and unique techniques to Indian cuisine. You’ll receive not only authentic recipes, but also newfound confidence in Indian cooking.

* Looking for more? Put your new skills to the test and join Chef Jay in our Authentic Indian Cuisine Cook-Along series!

Authentic Indian from Scratch Lunch and Learn: Intro to Indian Spices: Garam Masala | Jayashree Iyengar, Popping Mustard Seeds

Wed., Sept 9 | 12:30 – 1 p.m.

Single Class: $9 members | $11 nonmembers

Presented as a live webinar through Zoom

In this Authentic Indian Cuisine lunch and learn series, Chef Jayashree Iyengar will be teaching us all about the spices, flavors and unique techniques to Indian cuisine. You’ll receive not only authentic recipes but also newfound confidence in Indian cooking.

* Looking for more? Put your new skills to the test and join Chef Jay in our Authentic Indian Cuisine Cook-Along series!

Lunch and Learn: Bread Basics Series | Chef Mark Snyder, Cook2Eat2Live

Sour Dough - Mon., Sept 14 | 12:30 – 1 p.m.
Ciabatta Bread - Mon., Sept 28 | 12:30 – 1 p.m.
Panettone Bread - Mon., Oct 12 | 12:30 – 1 p.m.
Pumpkin Bread - Mon., Oct 26 | 12:30 – 1 p.m.

Class Series: $30 members | $35 nonmembers

Presented as a live webinar through Zoom

Get ready to heat up your ovens, Bread Basics with Mark Snyder are back by popular demand! We’ll kick off this series with a popular sour dough bread recipe made using a homemade starter and move on to specialty breads including Ciabatta, Panettone and Pumpkin breads! This is a great way to kick off your fall season, and get ready to impress your guests with homemade bread at your next holiday gathering. 

Lunch and Learn: Bread Basics: Sour Dough | Chef Mark Snyder, Cook2Eat2Live

Mon., Sept 14 | 12:30 – 1 p.m.

Single Class $9 members | $11 nonmembers

Presented as a live webinar through Zoom

Get ready to heat up your ovens, Bread Basics with Mark Snyder are back by popular demand! We’ll kick off this series with a popular sour dough bread recipe made using a homemade starter and move on to specialty breads including Ciabatta, Panettone and Pumpkin breads! This is a great way to kick off your fall season, and get ready to impress your guests with homemade bread at your next holiday gathering.

Italian Cuisine at Home: Full Series | Chef Justin Melnick, Executive Chef at Spello

Spaghetti alla Carbonara - Mon., Sept 14 | 5 – 6:30 p.m.
Garganelli with Heirloom Tomato Sauce - Mon., Sept 28 | 5 – 6:30 p.m.
Bistecca con Patate - Mon., Oct 12 | 5 – 6:30 p.m.
Penne al Pesto con Calamari - Mon., Oct 26 | 5 – 6:30 p.m.
Ribollita - Mon., Nov 9 | 5 – 6:30 p.m.
Crostata - Mon., Dec 7 | 5 – 6:30 p.m.

Class Series $140 members | $150 nonmembers

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. Justin has traveled and studied the regions of Italy and is ready to bring a little of Italy into your home. He will teach you the most authentic ways to prepare your next Italian dish. You’ll learn everyday cooking tips as well as Italian cooking tips to use in your kitchen.

Italian Cuisine at Home: Spaghetti alla Carbonara | Chef Justin Melnick, Executive Chef at Spello

Mon., Sept 14 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. Justin has traveled and studied the regions of Italy and is ready to bring a little of Italy into your home. He will teach you the most authentic ways to prepare your next Italian dish. You’ll learn everyday cooking tips as well as Italian cooking tips to use in your kitchen.

Authentic Indian from Scratch Cook-Along Series | Jayashree Iyengar, Popping Mustard Seeds

North Indian Cuisine: Roti, Naan and Dhal – Wed., Sept. 16 | 5 – 6:30 p.m.
South Indian Cooking: Indian Breakfast for Dinner - Wed., Oct. 14 | 5 – 6:30 p.m.
Instant Dosas with Sambar and Chutney - Wed., Nov. 18 | 5 – 6:30 p.m.

Class Series $70 members | $80 nonmembers

Presented as a live webinar through Zoom

Join Chef Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Learn new spice combinations and bring authentic delicious Indian cuisine into your home cooking rotation. Substitutions may occur based on availability.

* Looking for more? Join us for our Authentic Indian Lunch and Learn Series and make homemade spice blends and more to apply in class!

Authentic Indian from Scratch Cook-Along Series: North Indian Cuisine: Roti, Naan and Dhal | Jayashree Iyengar, Popping Mustard Seeds

Wed., Sept 16 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Presented as a live webinar through Zoom

Join Chef Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Learn new spice combinations and bring authentic delicious Indian cuisine into your home cooking rotation. Substitutions may occur based on availability.

* Looking for more? Join us for our Authentic Indian Lunch and Learn Series and make homemade spice blends and more to apply in class!

Customizable Cooking Series | Chef Emily Larsen, Spilling the Soup

Minestrone Soup and Popovers - Thurs., Sept 17 | 5 – 6:30 p.m.
Quiche with a Craveable Green Salad - Thurs., Oct 1 | 5 – 6:30 p.m.
Roasted Vegetable Galette - Thurs., Oct 15 | 5 – 6:30 p.m.
Mussels and Frites - Thurs., Oct 29 | 5 – 6:30 p.m.

Class Series $90 members | $100  nonmembers

Presented as a live webinar through Zoom

We have all had that favorite recipe, but maybe forgot an ingredient or two. Join Chef Emily in her customizable cooking series and learn all the tricks and tips to improvising. Emily will share great knowledge on substitutions and what you can use if something is forgotten! Don’t worry, we won’t leave you high and dry; we will still send you a recipe with ingredients, but have some fun with it and change things up if you would like.

Customizable Cooking: Minestrone Soup and Popovers | Chef Emily Larsen, Spilling the Soup

Thurs., Sept 17 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Presented as a live webinar through Zoom

We have all had that favorite recipe, but maybe forgot an ingredient or two. Join Chef Emily in her customizable cooking series and learn all the tricks and tips to improvising. Emily will share great knowledge on substitutions and what you can use if something is forgotten! Don’t worry, we won’t leave you high and dry; we will still send you a recipe with ingredients, but have some fun with it and change things up if you would like. 

Lunch and Learn: Seasonal Soups Series | Chef Mark Snyder, Cook2Eat2Live

Classic Chili - Mon., Sept 21 | 12:30 – 1 p.m.
New England Chowder - Mon., Oct 5 | 12:30 – 1 p.m.
Roasted Squash Soup - Mon., Oct 19 | 12:30 – 1 p.m.

Class Series $25 members | $30 nonmembers

Presented as a live webinar through Zoom

What’s more comforting than a warm bowl of homemade soup on a chilly day? Stay warm this fall and join Mark Snyder for our seasonal soups series. He will give you all the basics to building those terrific flavors to your soup. You will also learn all the tricks to making a great successful soup.

Lunch and Learn: Seasonal Soups: Classic Chili | Chef Mark Snyder, Cook2Eat2Live

Mon., Sept 21 | 12:30 – 1 p.m.

Single Class $9 members | $11 nonmembers

Presented as a live webinar through Zoom

What’s more comforting than a warm bowl of homemade soup on a chilly day? Stay warm this fall and join Mark Snyder for our seasonal soups series. He will give you all the basics to building those terrific flavors to your soup. You will also learn all the tricks to making a great successful soup.

Lunch and Learn: Herbal Preparations Series | Dina Ranade, The Herbal Bake Shoppe

Infused Vinegar and Oxymels - Tues., Sept 22 | 12:30 – 1 p.m.
Infused Oil and Herbal Truffles - Tues., Sept 29 | 12:30 – 1 p.m.
Herbal Steams, Gargles and Syrups - Tues., Oct 6 | 12:30 – 1 p.m.
Herbal Honey, Jams and Tonics - Tues., Oct 13 | 12:30 – 1 p.m.

Class Series $30 members | $35 nonmembers

Presented as a live webinar through Zoom

Join Dina Ranade, Herbalist and Registered Dietician, to explore common culinary herbs from a medicinal perspective and discover their far reach beyond ordinary seasonings. Each class will include discussions on benefits, recipes for suggested uses and demonstrations of herbal preparations. Share a cup of tea and begin to build your own kitchen apothecary.

* Looking for more? Join Dina on Tuesday, October 20 at 5 p.m. for tips on creating your kitchen apothecary and maintaining your herbal medicine cabinet!

Lunch and Learn: Herbal Preparations: Infused Vinegar and Oxymels | Dina Ranade, The Herbal Bake Shoppe

Tues., Sept 22 | 12:30 – 1 p.m.

Single Class $9 members | $11 nonmembers

Presented as a live webinar through Zoom

Join Dina Ranade, Herbalist and Registered Dietician, to explore common culinary herbs from a medicinal perspective and discover their far reach beyond ordinary seasonings. Each class will include discussions on benefits, recipes for suggested uses and demonstrations of herbal preparations. Share a cup of tea and begin to build your own kitchen apothecary.

* Looking for more? Join Dina on Tuesday, October 20 at 5 p.m. for tips on creating your kitchen apothecary and maintaining your herbal medicine cabinet!

World Flavors Series | Chef Rachel Homan

Mediterranean Fare - Thurs., Sept 24 | 5 – 6:30 p.m.
Making Asian Dumplings - Thurs., Oct 22 | 5 – 6:30 p.m.
Argentinian Cuisine - Mon., Dec 14 | 5 – 6:30 p.m.

Class Series $70 members | $80 nonmembers

Presented as a live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan. In this series we’ll be exploring the flavors of Mediterranean Fare, Asian dumplings and Argentinian cuisine and what makes their flavors so unique.

World Flavors: Mediterranean Fare | Chef Rachel Homan

Thurs., Sept 24 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Presented as a live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan. In this series we’ll be exploring the flavors of Mediterranean Fare, Asian dumplings and Argentinian cuisine and what makes their flavors so unique.

Virtual Fall Phipps Date Night | Chef Amy Reed, Cafe Phipps

Fri., Sept 25 | 5 – 6:30 p.m.

Price details below

Presented as a live webinar through Zoom

Join Chef Amy for a very special virtual Phipps themed Date Night at home! You and your date will get the opportunity to connect and create a delicious meal together. Our highly-skilled Chef will teach you all the techniques and tricks to this 4 course gourmet meal. This four course dinner includes an easy to make appetizer, a fresh seasonal salad, a delicious seafood entree and a smooth chocolate fondue for dessert. Dim the lights, light your candles and enjoy a romantic dinner for two, right at home! 

Date Night – Class Only: Receive a detailed shopping list, an exclusive recipe created by Chef Amy and zoom information to learn tips and tricks and cook along with our chef. ($50 per couple)

Date Night – Grocery Pick Up and Class: Sit back and relax, let us do the shopping for you!  Phipps staff will source the freshest local ingredients for your meal including a delicious drink mixture to add to any alcoholic or nonalcoholic beverage. Come to Phipps for a contact-less pick up of your groceries brought to you in a Phipps branded tote bag and wine glasses. ($100 per couple)

Date Night – Full Package: Our full package date night includes the groceries you will need for class, drink mix, tote bag and wine glass plus a little love from Phipps. The full package will include a locally made growing candle, 3 sustainable dishcloths and a Phipps gift shop favorite, bees wrap for your food storage needs. ($150 per couple)

Lunch and Learn: Bread Basics: Ciabatta Bread | Chef Mark Snyder, Cook2Eat2Live

Mon., Sept 28 | 12:30 – 1 p.m.

Single Class $9 members | $11 nonmembers

Presented as a live webinar through Zoom

Get ready to heat up your ovens, Bread Basics with Mark Snyder are back by popular demand! We’ll kick off this series with a popular sour dough bread recipe made using a homemade starter and move on to specialty breads including Ciabatta, Panettone and Pumpkin breads! This is a great way to kick off your fall season, and get ready to impress your guests with homemade bread at your next holiday gathering.

Italian Cuisine at Home: Garganelli with Heirloom Tomato Sauce | Chef Justin Melnick, Executive Chef at Spello

Mon., Sept 28 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. Justin has traveled and studied the regions of Italy and is ready to bring a little of Italy into your home. He will teach you the most authentic ways to prepare your next Italian dish. You’ll learn everyday cooking tips as well as Italian cooking tips to use in your kitchen.

Lunch and Learn: Herbal Preparations: Infused Oil and Herbal Truffles | Dina Ranade, The Herbal Bake Shoppe

Tues., Sept 29 | 12:30 – 1 p.m.

Single Class $9 members | $11 nonmembers

Presented as a live webinar through Zoom

Join Dina Ranade, Herbalist and Registered Dietician, to explore common culinary herbs from a medicinal perspective and discover their far reach beyond ordinary seasonings. Each class will include discussions on benefits, recipes for suggested uses and demonstrations of herbal preparations. Share a cup of tea and begin to build your own kitchen apothecary.

* Looking for more? Join Dina on Tuesday, October 20 at 5 p.m. for tips on creating your kitchen apothecary and maintaining your herbal medicine cabinet!

Customizable Cooking: Quiche with a Craveable Green Salad | Chef Emily Larsen, Spilling the Soup

Thurs., Oct 1 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers 

Presented as a live webinar through Zoom

We have all had that favorite recipe, but maybe forgot an ingredient or two. Join Chef Emily in her customizable cooking series and learn all the tricks and tips to improvising. Emily will share great knowledge on substitutions and what you can use if something is forgotten! Don’t worry, we won’t leave you high and dry; we will still send you a recipe with ingredients, but have some fun with it and change things up if you would like.  

Lunch and Learn: Seasonal Soups: New England Chowder | Chef Mark Snyder, Cook2Eat2Live

Mon., Oct 5 | 12:30 – 1 p.m.

Single Class $9 members | $11 nonmembers

Presented as a live webinar through Zoom

What’s more comforting than a warm bowl of homemade soup on a chilly day? Stay warm this fall and join Mark Snyder for our seasonal soups series. He will give you all the basics to building those terrific flavors to your soup. You will also learn all the tricks to making a great successful soup.

Lunch and Learn: Herbal Preparations: Herbal Steams, Gargles and Syrups | Dina Ranade, The Herbal Bake Shoppe

Tues., Oct 6 | 12:30 – 1 p.m.

Single Class $9 members | $11 nonmembers

Presented as a live webinar through Zoom

Join Dina Ranade, Herbalist and Registered Dietician, to explore common culinary herbs from a medicinal perspective and discover their far reach beyond ordinary seasonings. Each class will include discussions on benefits, recipes for suggested uses and demonstrations of herbal preparations. Share a cup of tea and begin to build your own kitchen apothecary.

* Looking for more? Join Dina on Tuesday, October 20 at 5 p.m. for tips on creating your kitchen apothecary and maintaining your herbal medicine cabinet!

Authentic Indian from Scratch Lunch and Learn: South Indian Spice Powders | Jayashree Iyengar, Popping Mustard Seeds

Wed., Oct 7 | 12:30 – 1 p.m.

Single Class $9 members | $11 nonmembers

Presented as a live webinar through Zoom

In this Authentic Indian Cuisine lunch and learn series, Chef Jayashree Iyengar will be teaching us all about the spices, flavors and unique techniques to Indian cuisine. You’ll receive not only authentic recipes, but also newfound confidence in Indian cooking.

*Looking for more? Put your new skills to the test and join Chef Jay in our Authentic Indian Cuisine Cook-Along series!

Lunch and Learn: Bread Basics: Panettone Bread | Chef Mark Snyder, Cook2Eat2Live

Mon., Oct 12 | 12:30 – 1 p.m.

Single Class $9 members | $11 nonmembers

Presented as a live webinar through Zoom

Get ready to heat up your ovens, Bread Basics with Mark Snyder are back by popular demand! We’ll kick off this series with a popular sour dough bread recipe made using a homemade starter and move on to specialty breads including Ciabatta, Panettone and Pumpkin breads! This is a great way to kick off your fall season, and get ready to impress your guests with homemade bread at your next holiday gathering.

Italian Cuisine at Home: Bistecca con Patate | Chef Justin Melnick, Executive Chef at Spello

Mon., Oct 12 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. Justin has traveled and studied the regions of Italy and is ready to bring a little of Italy into your home. He will teach you the most authentic ways to prepare your next Italian dish. You’ll learn everyday cooking tips as well as Italian cooking tips to use in your kitchen.

Lunch and Learn: Herbal Preparations: Herbal Honey, Jams and Tonics | Dina Ranade, The Herbal Bake Shoppe

Tues., Oct 13 | 12:30 – 1 p.m.

Single Class $9 members | $11 nonmembers

Presented as a live webinar through Zoom

Join Dina Ranade, Herbalist and Registered Dietician, to explore common culinary herbs from a medicinal perspective and discover their far reach beyond ordinary seasonings. Each class will include discussions on benefits, recipes for suggested uses and demonstrations of herbal preparations. Share a cup of tea and begin to build your own kitchen apothecary.

*Looking for more? Join Dina on Tuesday, October 20 at 5 p.m. for tips on creating your kitchen apothecary and maintaining your herbal medicine cabinet!

Authentic Indian from Scratch Cook-Along Series: South Indian Cooking: Indian Breakfast for Dinner | Jayashree Iyengar, Popping Mustard Seeds

Wed., Oct 14 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Presented as a live webinar through Zoom

Join Chef Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Learn new spice combinations and bring authentic delicious Indian cuisine into your home cooking rotation. Substitutions may occur based on availability.

*Looking for more? Join us for our Authentic Indian Lunch and Learn Series and make homemade spice blends and more to apply in class!

Customizable Cooking: Roasted Vegetable Galette | Chef Emily Larsen, Spilling the Soup

Thurs., Oct 15 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Presented as a live webinar through Zoom

We have all had that favorite recipe, but maybe forgot an ingredient or two. Join Chef Emily in her customizable cooking series and learn all the tricks and tips to improvising. Emily will share great knowledge on substitutions and what you can use if something is forgotten! Don’t worry, we won’t leave you high and dry; we will still send you a recipe with ingredients, but have some fun with it and change things up if you would like.

Lunch and Learn: Seasonal Soups: Roasted Squash Soup | Chef Mark Snyder, Cook2Eat2Live

Mon., Oct 19 | 12:30 – 1 p.m.

Single Class $9 members | $11 nonmembers

Presented as a live webinar through Zoom

What’s more comforting than a warm bowl of homemade soup on a chilly day? Stay warm this fall and join Mark Snyder for our seasonal soups series. He will give you all the basics to building those terrific flavors to your soup. You will also learn all the tricks to making a great successful soup.

Building Your Kitchen Apothecary | Dina Ranade, The Herbal Bake Shoppe

Tues., Oct 20 | 5 – 6:30 p.m.

$25 members | $28 nonmembers

Presented as a live webinar through Zoom

Creating a kitchen apothecary and maintaining an herbal medicine cabinet is easier than you may think. The supply checklist likely includes items already in your kitchen. Join Dina for organization and herbal sourcing ideas as well as a demonstration on how to make tinctures as beginning stock for a pantry.

* Looking for more? Follow Dina’s Lunch and Learn: Herbal Preparations series for a head start on your at-home Kitchen Apothecary!

World Flavors: Making Asian Dumplings | Chef Rachel Homan

Thurs., Oct 22 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Presented as a live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan. In this series we’ll be exploring the flavors of Mediterranean Fare, Asian dumplings and Argentinian cuisine and what makes their flavors so unique.

Lunch and Learn: Bread Basics: Pumpkin Bread | Chef Mark Snyder, Cook2Eat2Live

Mon., Oct 26 | 12:30 – 1 p.m.

Single Class $9 members | $11 nonmembers

Presented as a live webinar through Zoom

Get ready to heat up your ovens, Bread Basics with Mark Snyder are back by popular demand! We’ll kick off this series with a popular sour dough bread recipe made using a homemade starter and move on to specialty breads including Ciabatta, Panettone and Pumpkin breads! This is a great way to kick off your fall season, and get ready to impress your guests with homemade bread at your next holiday gathering.

Italian Cuisine at Home: Penne al Pesto con Calamari | Chef Justin Melnick, Executive Chef at Spello

Mon., Oct 26 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. Justin has traveled and studied the regions of Italy and is ready to bring a little of Italy into your home. He will teach you the most authentic ways to prepare your next Italian dish. You’ll learn everyday cooking tips as well as Italian cooking tips to use in your kitchen.

Make Your Own Herbal Tea Blends | Dina Ranade, The Herbal Bake Shoppe

Tues., Oct 27 | 5 – 6:30 p.m.

$25 members | $28 nonmembers

Presented as a live webinar through Zoom

Are you a tea lover? Have you ever dared to grab the spices and try to make your very own tea? Grab your tea and relax while watching and exploring how to combine fresh or dried herbs into lovely tea blends that can be enjoyed hot or cold. Dina will walk you through the different herbs used in tea and what combinations make the best tea for your palate.

Customizable Cooking: Mussels and Frites | Chef Emily Larsen, Spilling the Soup

Thurs., Oct 29 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Presented as a live webinar through Zoom

We have all had that favorite recipe, but maybe forgot an ingredient or two. Join Chef Emily in her customizable cooking series and learn all the tricks and tips to improvising. Emily will share great knowledge on substitutions and what you can use if something is forgotten! Don’t worry, we won’t leave you high and dry; we will still send you a recipe with ingredients, but have some fun with it and change things up if you would like.

Italian Cuisine at Home: Ribollita | Chef Justin Melnick, Executive Chef at Spello

Mon., Nov 9 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. Justin has traveled and studied the regions of Italy and is ready to bring a little of Italy into your home. He will teach you the most authentic ways to prepare your next Italian dish. You’ll learn everyday cooking tips as well as Italian cooking tips to use in your kitchen.

Authentic Indian from Scratch Lunch and Learn: Instant Dosas | Jayashree Iyengar, Popping Mustard Seeds

Wed., Nov 11 | 12:30 – 1 p.m.

Single Class $9 members | $11 nonmembers

Presented as a live webinar through Zoom

In this Authentic Indian Cuisine lunch and learn series, Chef Jayashree Iyengar will be teaching us all about the spices, flavors and unique techniques to Indian cuisine. You’ll receive not only authentic recipes, but also newfound confidence in Indian cooking.

*Looking for more? Put your new skills to the test and join Chef Jay in our Authentic Indian Cuisine Cook-Along series!

Vegetarian Friendly Thanksgiving Dishes Series | Chef Emily Larsen, Spilling the Soup

Cauliflower and Wild Rice Stuffing - Thurs., Nov 12 | 5 – 6:30 p.m.
Quinoa Stuffed Acorn Squash - Thurs., Nov 19 | 5 – 6:30 p.m.

Class Series $45 members | $50 nonmembers

Presented as a live webinar through Zoom

Tired of the same old Thanksgiving dinner every year? Chef Emily will take Thanksgiving to new level this year and add some unique vegetarian inspired side dishes to your line up. Whether you’re vegetarian or just need a change of pace, these dishes will surprise your Thanksgiving dinner guests and leave them wanting more.

Vegetarian Friendly Thanksgiving Dishes: Cauliflower and Wild Rice Stuffing | Chef Emily Larsen, Spilling the Soup

Thurs., Nov 12 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Presented as a live webinar through Zoom

 Tired of the same old Thanksgiving dinner every year? Chef Emily will take Thanksgiving to new level this year and add some unique vegetarian inspired side dishes to your line up. Whether you’re vegetarian or just need a change of pace, these dishes will surprise your Thanksgiving dinner guests and leave them wanting more.

Planning Thanksgiving Dinner | Mark Snyder, Cook2Eat2Live

Mon., Nov 16 | 5 – 6:30 p.m.

$25 members | $28 nonmembers

Presented as a live webinar through Zoom

Whether you’re looking for new menu ideas or this is your first year in charge, Mark Snyder is here to demystify the laborious Thanksgiving Dinner. Mark will cover everything from menu planning, to shopping to hosting guests. Plus get some new recipes to add to the table! After this class you should be ready to take on this holiday meal.

Authentic Indian from Scratch Cook-Along Series: Instant Dosas with Sambar and Chutney | Jayashree Iyengar, Popping Mustard Seeds

Wed., Nov. 18 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Presented as a live webinar through Zoom

Join Chef Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Learn new spice combinations and bring authentic delicious Indian cuisine into your home cooking rotation. Substitutions may occur based on availability.

*Looking for more? Join us for our Authentic Indian Lunch and Learn Series and make homemade spice blends and more to apply in class!

Vegetarian Friendly Thanksgiving Dishes: Quinoa Stuffed Acorn Squash | Chef Emily Larsen, Spilling the Soup

Thurs., Nov 19 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Presented as a live webinar through Zoom

Tired of the same old Thanksgiving dinner every year? Chef Emily will take Thanksgiving to new level this year and add some unique vegetarian inspired side dishes to your line up. Whether you’re vegetarian or just need a change of pace, these dishes will surprise your Thanksgiving dinner guests and leave them wanting more.

Winter Soups: Lobster Bisque and French Onion | Chef Emily Larsen, Spilling the Soup

Thurs., Dec 3 | 5 – 6:30 p.m.

$25 members | $28 nonmembers

Presented as a live webinar through Zoom

With cold weather upon us, nothing is more satisfying than a simmering bowl of soup. Don’t let these soups intimidate you. Chef Emily will teach the complexities of making these soups from scratch, and how to build that delicious flavor along the way.

Italian Cuisine at Home: Crostata | Chef Justin Melnick, Executive Chef at Spello

Mon., Dec 7 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. Justin has traveled and studied the regions of Italy and is ready to bring a little of Italy into your home. He will teach you the most authentic ways to prepare your next Italian dish. You’ll learn everyday cooking tips as well as Italian cooking tips to use in your kitchen.

Holiday Breakfast | Chef Emily Larsen, Spilling the Soup

Thurs., Dec 10 | 5 – 6:30 p.m.

$25 members | $28 nonmembers

Presented as a live webinar through Zoom

Are you looking to perfect all your holiday meals? In this class Chef Emily will teach us how to create the ultimate holiday morning breakfast your family will never forget. We will be bringing breakfast to the next level by making Everything Bagel Casserole, Ham & Asparagus Bacon Rollups and Baked Eggs.

World Flavors: Argentinian Cuisine | Chef Rachel Homan

Mon., Dec 14 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Presented as a live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan. In this series we’ll be exploring the flavors of Mediterranean Fare, Asian dumplings and Argentinian cuisine and what makes their flavors so unique.

Lunch and Learn: Fresh Summertime Salads Series | Mark Snyder, Cook2Eat2Live

Caesar Salad - Tues., July 14 | 12:30 – 1 p.m.
Waldorf Salad - Tues., July 21 | 12:30 – 1 p.m.
Cobb Salad - Tues., July 28 | 12:30 – 1 p.m.
Nicoise Salad- Tues., August 4 | 12:30 – 1 p.m.

Class Series $30 member | $35 nonmember
Presented as a live webinar through Zoom

Jump into summer with us and join in learning refreshing salads to cool down those hot summer days! Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series.