Access At CVUHS

Injera is a unique and well-known staple food in Ethiopian & Eritrean cuisine. This spongy sourdough flatbread is a mixture of Teff (nutrient-dense and gluten-free), barley, corn, and self-rising flours. During class Alganesh will demonstrate the steps of the dough making process, including how to mix flours properly, and students will be able to carefully observe the batter as it readies to be baked. Everyone will then take a turn cooking injera before sitting down together to enjoy a dinner prepared by Alganesh. One meat and two vegetarian dishes will be served. This class is a combination of demonstration and participation as Alganesh condenses the extended bread making process into a 1-night class. After Alganesh demonstrates the dough preparation process, a small group of 3-4 students will work together at each cooking station to cook their Injera. "I loved this class! Alganesh is a wonderful, joyful teacher who makes the class so enjoyable and everything tastes so delicious. I have taken all of her classes and will take them again." "I loved this class, learned a lot, and would definitely take other classes from her. Wonderful evening of learning and sharing of a different culture. Memorable!" "This was our second class at Access, and second with Alganesh. I can't recommend enough. Alganesh is very warm and welcoming. She has put a lot of thought and consideration into her classes. We had a fun time learning about Eritrean and Ethiopian culture, and learning how to make Injera, the foundation of their cuisine. The best part, of course, was getting to eat our delicious food at the end! Thank you for a wonderful evening!"

Learn to prepare bánh xèo, a crispy Vietnamese crêpe made with rice flour and coconut milk, lightly tinted with turmeric for its signature color and aroma. The crêpe is filled with marinated shrimp and pork, then served with an abundance of fresh vegetables and fragrant herbs for wrapping and dipping. We’ll finish the meal with a refreshing Vietnamese dessert featuring fruit cocktail and ice—a light, cooling finale that perfectly welcomes the spring season. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipe on the night's menu. "Evelyn is an amazing instructor. She’s passionate about food from her native country and excited to share her knowledge."

Learn simple techniques to prepare ethnic food that is rich in flavor. Eritrean/Ethiopian cooking relies on a diverse range of herbs & roots to develop characteristics quintessential to the cuisine. Everyone will participate making a variety of vegetarian dishes including: Spiced mushroom - organic mushroom cooked with berbere spice, onion, garlic, ginger and tomato Curried lentils - split red lentils cooked with onion, garlic, ginger, tomato and curry powder. (Alganesh's signature dish) Greens - spinach cooked with red onion, ginger, garlic, fresh tomato, jalapeno and rosemary. Experience the culture and enjoy a delicious meal that will nourish your soul! This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Alganesh offers a variety of fare in her Ethiopian/Eritrean cooking class: instruction, encouragement, cultural knowledge and enthusiasm! I left the class full of delicious food AND enthusiasm and capacity to create this satiating cuisine at home!"~ Emmy

During this frigid time of year we turn to comfort foods for dinner to help keep our evenings warm and get us through to Spring. Roasts, lasagnas, chickens cooked in a pot or a pie or whole in the oven, all of these satisfy, but none of them as much as the humble soup. And no soup is more humble than the provincial classic, French Onion Soup. Concocted from just a few ingredients it is a glowing example of French culinary ingenuity, elevating the inconsequential onion to regal status. All that’s required are some onions, a pot and a little time (and a little thyme). Join us and learn how to make one of the most revered French classics, as well as the science and process behind making stocks and how fish sauce and vinegar can help to elevate any soup you create. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu.

Join Evelyn Sun, culinary instructor, for an immersive evening of bold and vibrant Thai flavors. In this hands-on class, we’ll work in small groups to prepare a complete Thai menu, starting with som tum, a refreshing green papaya salad that balances sweet, sour, salty, and spicy notes. We’ll then move on to chicken stir-fry with holy basil (pad kra pao), exploring the aromatic ingredients that make this beloved street food classic so irresistible. The evening concludes on a sweet note with mango sticky rice drizzled in rich coconut milk. Along the way, we’ll explore unique ingredients, techniques, and flavor pairings—then sit down to enjoy the meal together. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipe on the night's menu. "Evelyn is such an enthusiastic instructor, and draws on her life experiences to share her joy of Asian cooking. I love her classes."

Continue your culinary journey through Bangkok in Part Two of our Bangkok Night Series with an evening inspired by the city’s bold street food flavors. We’ll begin with tom yum goong, a fragrant and spicy shrimp soup layered with lemongrass, lime leaf, and chilies, served over rice for a comforting and satisfying meal. Next, we’ll prepare goong hom pha, a crispy, aromatic shrimp appetizer wrapped and fried to perfection. To cool things down, we’ll end the night with sweet banana roti, pan-fried until golden and generously drizzled with condensed milk. Working in small groups, students will explore classic Thai ingredients, techniques, and flavor balance—then enjoy the dishes together, Bangkok-style. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipe on the night's menu. "Evelyn is such an enthusiastic instructor, and draws on her life experiences to share her joy of Asian cooking. I love her classes."

Learn to make fresh fettuccine from scratch using a hand crank pasta maker while a deliciously rich and flavorful bolognese sauce simmers to perfection. Enjoy some Italian tunes and learn a few Italian phrases while you cook. The instructor will share tips carried down from her Roman grandmother and mother for a truly authentic Italian meal. Making pasta is a fun activity to do together with friends and family of all ages and this class is all you’ll need to learn how. The classic bolognese sauce includes pork and beef, but a vegetarian version can also be offered upon request. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipe on the night's menu.

Join Alganesh for another night of Eritrean cooking as she introduces a combo of new meat and vegetable dishes served at special occasions. Learn how this cultural event is celebrated, and be ready to enjoy a delicious meal with the class at the end. Menu: Curried Chicken, Spiced lentils and mildly seasoned spinach. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. "Alganesh led us in preparing delicious food and a wonderful experience learning about Ethiopian and Eritrean cuisine. Well timed for cooking and enjoying within the class time frame and cognizant of folks attending after work. Highly recommend!" - M. A. "I loved this class! Alganesh is a wonderful, joyful teacher who makes the class so enjoyable and everything tastes so delicious. I have taken all of her classes and will take them again." "It was a wonderful class. She was very enthusiastic, the recipe was easy to follow, and the product was delicious! I would love to take more of her classes." Michelle A.

The term ‘galette’ has become popular in American desserts. Fruit tarts baked without a tin, folding the crust from the bottom over the filling to create a flat and rustic pie. But go to France and you'll discover the word all over different menus, referring to everything from cakes to pies, crepes to cookies. Different regions around the country use the word differently, and for this class we'll be travelling to the north-west of France, to Brittany, where a galette means a flat, buckwheat crepe filled with something savory and comforting. The Galette Bretonnes is popular fare all over France, and there are restaurants dedicated to serving only this unsophisticated dish for lunch and dinner. In this class you'll learn how to make this quick and easy meal, along with several fillings, from the classic ham and egg, to the Galette à la Florentine. And we shall not neglect the Galette's smaller, sweeter, and more popular cousin, the ubiquitous crepe. Along with crepes for dessert we'll learn to make our own Nutella, classic fruit filling and crepes suzette. If you love making French food but only have time in your busy day for a quick lunch (plus dessert!) this class is for you! Together, the galette and crepe make a complete, and delicious, meal. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu.

Learn how to make spaetzle, the beloved German dumpling known for its tender texture and versatility. In this hands-on cooking class, students will learn the fundamentals of spaetzle dough, traditional shaping techniques, and proper cooking methods to achieve light, flavorful results. Participants will prepare fresh spaetzle from scratch and explore classic serving ideas—whether tossed with butter and herbs, paired with cheese, or served alongside savory dishes. Along the way, you’ll gain tips on ingredient variations, tools, and techniques you can easily recreate at home. We will be adding cheese at the end of class and will enjoy this dinner together with a side salad. Learn to make a delicious and simple homemade dressing that will compliment this dish! Perfect for home cooks of all skill levels, this class offers a delicious introduction to a comforting, time-honored dish. All ingredients are provided—just bring your appetite! Age 14+

Unlock the secrets of artisan-style sourdough bagels in this hands-on, step-by-step course designed for home bakers of all skill levels. Whether you’re just learning to work with a sourdough starter or you already bake bread regularly, Natalie will teach you how to make your own delicious sourdough bagels at home. Sourdough bagels typically require rising overnight, so for this one evening class, you will use dough that has already risen and learn the techniques from there. Students will shape, boil, and bake their bagels, and then of course get to taste test! You will experiment with different toppings and mixtures, and leave with all the knowledge (and a recipe) to continue making bagels at home on your own. This class is open to students 13 and older; younger students are welcome to attend with an adult caregiver who is also registered. This is a participatory class. Students will work together in pairs to make and bake their bagels. A couple notes on Sourdough starter from your instructor if you do not already have your own: You can purchase it through the Village Bakehouse in Williston. We have partnered with them for this class and a link to purchase will be e-mailed to you before the class meets. I will then bring your starter for you to class. If you would like to try making your own starter, I can chat with you at the end of class and provide a starter recipe. Are you looking to learn the ins and outs of baking your own Sourdough bread? Join Natalie in March for Baking 101: Sourdough Bread.

Explore the vibrant world of Korean street food in this hands-on evening cooking class led by Evelyn Sun. We’ll start with tteokbokki, Korea’s beloved spicy rice cake dish, learning how to build its signature sweet, savory, and spicy sauce. Next, we’ll prepare odeng, also known as eomukguk, a comforting fish cake soup that perfectly balances the heat of the tteokbokki and is a staple pairing at street stalls across Korea. To end the evening on a sweet note, we’ll make dalgona coffee using decaf coffee, with both regular dairy and plant-based milk options available. Working in small groups, students will explore ingredients, techniques, and the culture behind these iconic Korean street foods—then sit down to enjoy them together. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipe on the night's menu. "Evelyn is such an enthusiastic instructor, and draws on her life experiences to share her joy of Asian cooking. I love her classes."

Continue the fun in Korean Street Food: Part Two with an evening devoted to crispy, savory, and refreshing favorites found at bustling street stalls. In this hands-on class, we’ll start with twigim, Korea’s beloved assortment of deep-fried treats, learning proper battering and frying techniques for light, crunchy results. Next, we’ll make so-tteok skewers—chewy rice cakes and savory sausage glazed and grilled to create the perfect sweet-savory bite. To balance the richness of the menu, we’ll end the evening with a refreshing strawberry cheong, a traditional fruit syrup drink. Depending on what’s in season in May, we’ll explore other fruits as well, creating a cooling beverage to refresh and reset after the indulgence. Students will work in small groups, explore ingredients and techniques, and enjoy the meal together in true Korean street-food style. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipe on the night's menu. "Evelyn is such an enthusiastic instructor, and draws on her life experiences to share her joy of Asian cooking. I love her classes."

If you've ever traveled to the Pacific Northwest, found yourself in need of quick food and searched your phone, chances are you came across many teriyaki restaurants, most of them specializing in ‘Seattle Style’ Chicken Teriyaki. This Japanese dish, altered with American influences, is a popular take out classic and for good reason. It's quick, delicious, and no matter what mood you’re in it seems to hit the spot. Savory teriyaki marinated chicken, bright cabbage slaw, creamy pasta salad and cozy sesame rice coalesce on a single plate in an epic East meets West cuisine. Thankfully, you don't have to travel 3000 miles to partake in this west coast delight. This class will show you how to make all the fixings yourself so you can enjoy it anytime you please. You'll also learn about other applications of teriyaki sauce, how to make sesame ginger dressing, and the Japanese concept of ‘gaman’. Enjoy a taste of the Emerald City for dinner anytime you want at home, just don't count on there being any leftovers. This is a participatory cooking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu.