I am not a natural in the kitchen. I occasionally still read the directions when making a can of soup, and—let’s be honest here—you would never come to me for one of my “famous” recipes. I’m not good at cooking, but that doesn’t mean I wouldn’t love to channel my inner Rachael Ray and take a cooking class with my girlfriends. (If at first you don’t succeed, try, try again. And again. And again. And drink wine. And laugh. A lot.)
Photo courtesy of Saga Hill
Local classes are offered at Saga Hill Cooking & Events (Minneapolis), Local D’lish (North Loop), Cooks of Crocus Hill (Edina and Grand Avenue, St. Paul), and Cooking the Market (Midtown Global Market).
At Cooks of Crocus Hill, the classes are educational and entertaining (For the Love of Brunch, anyone? Or maybe Homage to Fromage, or Wicked Fast Weeknight Feasts?). After laughing and learning and cooking and eating, check out the store for unique culinary gadgets, a wide selection of constantly changing cookbooks, and quality, high-end cookware. Cooks of Crocus Hill also offers a really great crop share program.
If you want to learn how to plan a menu while you shop, Cooking the Market/Kitchen in the Market is a fantastic way to think on-the-fly (because really, how many people go grocery shopping with an exact plan?), while becoming familiar with the seasonal ingredients and grocers throughout Midtown Global Market. The classes are offered once a month on Saturdays.
Since the first class was launched two years ago by personal chef Molly Herrmann, Cooking the Market has attracted couples (date night!), girlfriends, and corporate folks wanting to do a little team-building. “Honestly, Cooking the Market is great for anyone, at any level of cooking experience, and with any kind of interest,” says Tracy Morgan, who co-owns the company along with Herrmann. “You just need to be willing to have a great time and be open to new ideas.”
The classes are fun and interactive. Wine is served along with a fresh, locally grown, in-season meal created on the fly by class participants. With private classes, you can add upgrades like a top-notch sommelier or karaoke, and customize the menu for dietary restrictions (gluten-free or vegetarian/vegan, for example).
“Sure, you can learn how to properly cut an onion, hand-make pasta, or whip up a mother sauce, but you also get three hours of pure enjoyment, and, you know, wine,” Morgan says. “CTM is never the same twice, and we’ve never had a recipe fail. This class will give you a burst of confidence in your ability to riff on a recipe idea, be inspired by ingredients, and just jump into something new. It’s wine, food, and fun, and we handle the dishes. Who wouldn’t love that?”