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5 Results

  • Arepas Venezolanas with Arepa Bar (Washburn) Pre-Recorded

    Arepas Bar owner, Soleil Ramirez, will teach you how to make authentic and mouthwatering arepas venezolanas. This dish is naturally gluten free and can be made vegan. Participants can choose between making arepas with pulled chicken or veggies with beans. By taking this class you are supporting local a restaurant that has been affected by COVID and the damage along Lake Street. Participants can choose to take the class in Spanish or English. This is a pre-recorded class, we recommend making the arepas within a few days after pick-up. The class fee includes all ingredients for making ten Arepas. Class video will be provided before pick up date. This class does not qualify for any discounts as most of class fee goes directly to Arepa Bar.
  • Cheese Grotto: Mozzarella Cheesemaking - ONLINE (Southwest)

    NOTE: Deadline to register is Jan 25th. Join Cheese Grotto and the collective sensory experience of making some of the richest and creamiest fresh Italian-style cheese. Supply fee includes cheesemaking kit of: cheese basket, cheese thermometer, cheese cloth, vegetable rennet, citric acid, cheese salt, instructions, recipes and shipping. The cheesemaking kit has everything you need except for the milk and standard kitchen equipment. Kit contents are good for at least 18 months and makes 8 batches of cheese. We recommend purchasing the items below (a little extra than what the recipe requires, but it's always good to have extra ingredients on hand for cheesemaking): 1 gallon of whole milk (ideally two half-gallon bottles). Please DO NOT purchase ultra-pasteurized milk as it won't perform well for cheesemaking. You can purchase any milk (doesn't have to be organic) that is listed as "Pasteurized". 1 bottle of water OR 2 cups filtered water that has sat out for 24 hours to dechlorinate
  • Cooking Venezuelan Food with Arepa Bar (Washburn)

    Arepa Bar owner, Soleil Ramirez, will teach you how to make authentic Venezuelan food! During this evening you will learn to make Arroz con Pollo (Chicken with Rice), Tostones (Fried Green Plantains) and Mousse de Limón (Lime Mousse). Class will be held at Arepa Bar Restaurant located at Midtown Global Market. By taking this class you are supporting local a restaurant that has been affected by COVID and the damage along Lake Street. This class does not qualify for any discounts as most of class fee goes directly to Arepa Bar.
  • Dehydrating for Foragers, Gardeners & Mushroom Hunters (Southwest)

    Hand-in-hand with finding and identifying or growing your food is preserving the harvest. Tim from Ironwood Foraging shares the most commonly dehydrated foods, how he use them and the benefits and opportunities provided by dehydrating. Tim will show a variety of dehydrated ingredients and bring some simple foods made from dried goods. Class meets at Bremer Bank Community Room - 4278 Sheridan Ave. S., Minneapolis, MN 55410. If class is full, please enroll for the waitlist. We will contact you if a space becomes available.
  • Making Tamales with Salsa a la Salsa (Washburn) Pre-Recorded

    Do you think making authentic tamales is too hard? Salsa a la Salsa owner, Lorenzo Ariza, will walk you through the tamale making process. Choose between chicken or vegan tamales. Kits will include all the ingredients to make 20 tamales and will need to be picked up prior to the class. By taking this class you are supporting local a restaurant that has been affected by COVID and the damage along Lake Street. Participants can choose to take the class in Spanish or English. The class fee includes all ingredients. Class video will be provided before pick up date (11am to 6pm is when you can pick up the ingredients). This class does not qualify for any discounts as most of class fee goes directly to Salsa a la Salsa.