From garden to table, this gastronomically focused series of classes will feed your senses! Learn firsthand where your food comes from. You (or your child) can learn how to grow it, creatively and nutritionally prepare it, preserve it, and joyfully share it. Take part in a menu of classes led by an exceptional team of staff and visiting experts.
For additional information or to register, please call the registrar at 614.645.5923 or Download a registration form here
Make Your Own
Featuring Hounds in the Kitchen blogger Rachel Tayse Baillieul
Homemade Condiments
Mayo, ketchup, and mustard don’t have to come from the store! Make them yourself and create truly unique sandwiches. Make condiments, taste them on oven roasted fries, and take home a sample jar of your favorite.
Sunday, May 13, 3:30–5:30pm
$30 Members; $35 Non-membersYes You Can! Making Jams and Jellies
Easily turn the season’s freshest fruits into jams and jellies for year-round enjoyment. Make a seasonal jam, taste samples on scones, and can a jar to take home.
Sunday, June 24, 3:30–5:30pm
$30 Members; $35 Non-members
For additional information or to register, please call the registrar at 614.645.5923 or Download a registration form here
Kitchen Fundamentals
Featuring Local Matters Chef Laura Robertson-Boyd
Appetizers and Hors D’ouevres: Perfect Party Foods
Entertaining doesn’t have to be stressful. Offering small bites with big flavor can be both easy and impressive. Whether you’re hosting or attending a party, guests will rave over these tasty appetizers, including Pecan-stuffed Dates wrapped in Bacon and Smoked Salmon Tartlets.
Monday, June 4, 6–8pm
$30 Members; $35 Non-members
For additional information or to register, please call the registrar at 614.645.5923 or Download a registration form here
Culinary
Asian BBQ
Learn how to grill a variety of meats with sauces and marinades from across Asia.
Sunday, May 20, 6–8pm
$30 Members; $35 Non-membersAsian Street Foods
Explore Asian culture and authentic regional flavor with common street foods, such as Vietnamese pho.
Wednesday, May 23, 6–8pm
$30 Members; $35 Non-members
For additional information or to register, please call the registrar at 614.645.5923 or Download a registration form here
Chef Laura Robertson-Boyd holds a degree in Culinary Arts from Johnson & Wales University. She trained under the top pastry chef in Washington, D.C. and also taught culinary school in D.C. before returning home to Columbus. Laura now works as a Chef supporting Local Matters' Food Is Elementary program. Her personal mission is to share her culinary knowledge and experience so she can make cooking and baking accessible to all.
Rachel Tayse Baillieul is passionate about local foods. Her website, www.houndsinthekitchen.com, features recipes, gardening tips, and encouragement for building a sustainable food system. Rachel lives, gardens and eats in Clintonville with her husband, five-year-old daughter, two hound dogs, and four backyard chickens.Steve Stover and Rich Terapak are passionate about food. They have taught cooking for nearly 30 years, and reviewed restaurants and judged cooking for 25 years. In addition, they frequently cook for charity events and speak to community groups all over Central Ohio.
Steve is a food and restaurant writer for Columbus City Scene magazine, and a contributor to Edible Columbus magazine. Steve had a weekly restaurant and food commentary program on the Bob Conners Show on 610WTVN AM radio for nearly 12 years (600 shows, 1996 - 2008). From 1992 to 2004, Steve was the Ohio editor for Zagat Survey, and edited five Zagat Survey Ohio editions. He was also a contributing editor for several editions of Zagat Survey America’s Top Restaurants.
Rich is the restaurant reviewer for WOSU Radio, 820 AM.
In ”real life,” Rich is a partner in the Columbus law firm of Porter, Wright, Morris & Arthur. Steve is the Legislative Counsel for the Ohio State Bar Association.
