Access At CVUHS

Ruah Swennerfelt, a homesteader and sourdough lover will share about the magic of sourdough in this two-part course. Sourdough becomes your yeast for bread, and so much more. Dream of wild yeasts living all around you! You'll go away with starter, recipes for bread and more, and the hands-on knowledge to create sourdough baked goods at home. On the first night you will get your starter going, taste some artisan sourdough bread baked earlier that day, and see the dough in action, readying for a loaf to be baked the next day. Walk away with a recipe for how to make your own starter, how to take care of it, keep it alive and play with it. Take home a bread recipe to try. We’ll look at various resources and items to have in your kitchen to make sourdough successfully at home. Between classes you'll have some homework: keep your own starter alive using Ruah's expert tips and the instructions provided. In the second class you'll bring your starter and make some yummy baked goods like coffee cake, cookies, and more. New for Fall 2025: Based on student feedback, the class price now includes 2 Weck jars that are ideal for storing and working with your starter (valued at $15). You will need a digital kitchen scale for feeding your starter; if you don't already own one, please plan to purchase one ahead of the first class (similar to this). This is a participatory class. On the first night each student will make their own starter, and then on the second night a small group of 3-4 students will work together to complete the baking recipes. "I cannot recommend this workshop enough! Ruah completely took away all my fears about working with a starter. I finally feel confident and excited to care for my starter at home. We learned not only how to nurture our starters but also how to get creative with the discard in delicious recipes. Ruah's vast experience and approachable teaching style made the class enjoyable and easy to follow, regardless of our varying skill levels. It was such a positive and inspiring experience that I would absolutely take this class again and invite my friends to join me. It's a must for anyone interested in baking!" CF

It is the year 500, the Dark Ages of Medieval Europe. Times are hard, famine is common. In an age without refrigeration the only consistent food sources are cereal grains that must be backbreakingly farmed from the clutching earth. While not in the fields, peasants pray in their dark hovels to the reticent weather for a good harvest. And so the people eke out a meager diet from the soil, subsisting year in and year out on nothing but bread and porridge, when they can eke out anything at all… Well that’s not entirely true. Even though there were no refrigerators, medieval people still developed all sorts of ways of preserving food. In fact, pre-industrial societies all over the globe used methods involving curing, fermentation, and pickling to extend food shelf life, ensuring there would be calories available in times of scarcity and also adding some pizazz to everyday dishes. Some methods of preservation were so popular they became defining characteristics of the culture that created them. Imagine a Jewish deli without pastrami, Thai curry without fish sauce, or a German beerhall without sauerkraut and, well, beer! This class will go over some of those ancient methods of preservation and how you can use them to enhance your own daily dishes to delicious effect. We’ll cover salt curing, vinegar pickling and lactose fermentation, and discuss even more projects you can do at home! Learning a few skills in food preservation will help you keep food in your fridge and pantry longer, as well as punch up your meals with a little fun! 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. "Jacob is knowledgeable, enthusiastic, and good with cooks of all skill levels. He really exemplifies what CVU Access courses are all about!"

Join Evelyn for a flavorful evening exploring the rich tastes of Malaysian cuisine. In this hands-on cooking class, you’ll learn how to prepare a beloved Malaysian delicacy: soft, aromatic coconut crepes paired with a savory, fragrant chicken curry. Along the way, Evelyn will introduce you to the unique ingredients and spices that give Malaysian food its distinctive character, sharing practical cooking tips as well as stories from her travels that bring the culture to life. To complete the evening, you’ll discover the comforting sweetness of Bubur Cha Cha, a traditional coconut-based dessert made with colorful sweet potatoes and a medley of delightful ingredients. This dessert is a true celebration of Malaysian flavors—both rich and refreshing. Whether you’re an adventurous cook looking to expand your skills or simply a food lover eager to experience new tastes, this class offers the perfect blend of cooking, culture, and connection. Come hungry, leave inspired, and take home recipes that will transport your kitchen to Malaysia.

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

Gnocchi or Italian dumplings, the much loved pasta hearty enough for a main meal or as a primo course, are created with ease in this class! Prepare the most well known potato based gnocchi, make Giuseppe Verde’s favorite, ricotta and spinach, and finally create Adele's favorite, the parmesan cheese gnocchi made with semolina flour. Add some Del’ Amore Sauce, some salad, and mange! Fun for the whole family and friends as everyone can lend a hand in making this handmade treat. 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. This class will meet inside CVU.

Spend an enjoyable evening with Evelyn as you explore the art of creating delicious noodle dishes, beginning with a classic favorite: Chicken and Shrimp Lo Mein. In this hands-on class, you’ll discover the variety of ingredients that can be used to build flavor and texture in lo mein, as well as learn about different noodle types and easy alternatives you can use at home. Evelyn will guide you through techniques that make this dish both approachable and versatile, giving you confidence to recreate it in your own kitchen. To end the evening on a sweet note, you’ll prepare Mango Sago Pomelo Pudding—a refreshing dessert that originated in Hong Kong and has become a modern Asian favorite. This creamy, fruity treat combines the brightness of mango with the delicate textures of sago pearls and pomelo. Along the way, you’ll learn how to properly handle and prepare these delicate ingredients to achieve the perfect balance of flavors and consistency. Whether you’re a beginner or an experienced home cook, this class is designed to expand your skills while treating you to a delicious cultural experience.

Want to learn more about Vermont cheese? Join Amy, an expert in food and beverage tasting, and taste your way through five different styles of cheese made in Vermont. You’ll start by discussing the difference between taste and flavor, helping you learn to describe what you experience during our tasting. For each cheese, we’ll explore the type of milk used, its production location, techniques, and where to buy it locally. Amy will provide resources, including books and a list of local shops, so you can continue enjoying Vermont cheese after our tasting. Amy wants to make the world of artisanal cheese accessible to everyone.

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.

Tourtière, a French Canadian meat pie dish originating from Quebec, is a meal that will keep you and your family and friends warm on a cold winter evening. Generally served around Christmas time, this meat pie is made with a various meats, vegetables, and spices. The filing is unique, but the crust is the "piece de resistance" with Adele’s tried and true "Hot Crust" method that yields a flaky pie crust that is delicious and simple to make. This is a perfect dish to make ahead and freeze for additional chilly nights. Adele will demonstrate her secret methods with the class, and then each student will get to sample the results before making their own small pie to take home and freeze or bake at your leisure! 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. This class will meet inside CVU.

Join Evelyn for a flavorful evening learning to make two Japanese-inspired favorites: Katsudon and a no-bake Matcha Tiramisu. The class begins with Katsudon, a comforting rice bowl topped with golden, crispy pork cutlet simmered in a savory-sweet sauce. Along the way, Evelyn will share the origins of pork katsu and demonstrate a special technique to achieve a perfectly crisp cutlet—without the usual kitchen mess or splattering oil that frying often brings. This method will make it easier and more enjoyable to recreate the dish at home. To round out the evening, you’ll prepare a Japanese twist on a classic Italian dessert: no-bake Matcha Tiramisu. Using clever substitutions, Evelyn will guide you through a simple yet elegant recipe that highlights the earthy richness of matcha. The result is a dessert that is not only light and refreshing but also a true crowd-pleaser, perfect for sharing during holidays or special occasions. This class is designed for cooks of all levels who want to discover approachable techniques while enjoying the taste and culture of Japanese cuisine. Come ready to cook, learn, and savor every bite.

Grittibänz, are charming little bread-men that are a popular holiday treat in Switzerland. Roughly translated – “Gritti” refers to a figure with legs apart, and “bänz” is the short form for the name Benedikt. The bread is made from a lightly sweet yeast dough, similar to brioche or challah. They’re widely made in homes and bakeries across the German speaking part of the country and are a beloved tradition throughout the holiday season. Enjoy with honey or jam during class, and bring some home for all to share! If you enroll with a child (under 12), please only enroll as one registration. You will work together to make a batch of Grittibanz! Note: Only enroll for 1 spot during registration of a child/adult pair.

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!"

Prepare ahead and reduce your holiday stress level! Make 3 different Italian cookies: biscotti, amaretti, and Florentines. All are delicious, and Florentines are even gluten free! Complete the process for each recipe, and take home cookies to share with friends and family. Learn the when and how of preparing ahead, including the freezing of uncooked dough before completely cooking each delicious treat. Freshly baked cookies, ready in minutes, for the holiday season! This is a participatory baking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. This class will meet inside CVU.

This workshop will teach everything you need to know to start making flavorful herbal drinks at home using ingredients and supplies that you likely already have in your pantry. Join Kelley Robie, of Horsetail Herbs, as we infuse, stir, and sip our way to sprucing up bare-bones drinks into something tastier, aromatic, and pleasing to the senses. We will explore the anatomy of a well-made drink, discover how to transform a cocktail into a mocktail (non-alcoholic drink) and learn what supplies to have on hand. We will do some taste testing, then make some recipes, using syrups, honey, botanical vinegars, bitters, teas, and tinctures. You do not need to drink alcohol to enjoy the recipes and techniques shared in this class!

Come make 3 classic old world favorites: Ravioli Dolci, a pastry filled with a mixture of nuts, chocolate and dried fruits then baked, so yummy! Pizzelli, a treat from the Abruzzo region of Italy, also known as the Italian waffle cookie. (Expert tip- these make wonderful ice cream sandwiches!) Sesame cookies, a cookie wholesome enough for breakfast, that can easily be made gluten free! Join Adele for a productive and delicious evening. This is a participatory baking class. A small group of 3-4 students will work together at each cooking station to complete the recipes on the night's menu. This class will meet inside CVU.

Celebrate the joy and traditions of the Lunar New Year with Evelyn in this engaging and flavorful cooking class. The evening begins with Yee Sang, also known as the prosperity tossed salad—a vibrant and symbolic dish popular in Malaysia and other parts of Southeast Asia. Evelyn will guide you through the colorful array of ingredients that make up this festive salad, each carrying its own special meaning of abundance, health, and good fortune. Together, you’ll learn how to prepare and assemble Yee Sang before joining in the fun tradition of tossing it high for prosperity. To finish the evening on a sweet note, you’ll enjoy Taiwanese baked mochi, made with coconut milk for a rich and chewy texture. This comforting treat pairs beautifully with the celebration, offering a taste of another cherished Asian tradition. Throughout the class, Evelyn will share captivating stories about Lunar New Year customs, exploring how different cultures across Asia celebrate with unique foods, rituals, and delicacies. Whether you’re curious about the traditions or simply love trying new dishes, this class promises an evening filled with culture, flavor, and festive cheer.