In this cooking demonstration students will learn how to make a Steak and Stout Pot Pie with an herb crust and a creamy, dairy-free Root Vegetable Pot Pie. Students will learn the fundamentals of making a pie crust along with tricks and tips for making this ahead to freeze. Students will take home a mini pot pie (1 to 2 servings) of each flavor. A $10 material fee is payable to Snow Pond Center for the Arts at the start of class. Limit 12 students.

Join our lead chocolatier, Mark Simpson, as he leads a class on working with everyone’s favorite food - chocolate - in a class that we’ve created for our vegan friends! In this class you’ll learn the basics of chocolate tempering and practice basic chocolate techniques (e.g. preparing ganache, etc.) that you can use at home to make fabulous vegan-friendly cake toppers, edible dessert decorations, and more. You’ll also create your own box of vegan bonbons! Participants will make 32 bonbons that they can arrange to pick up, or have delivered at a later date, as the chocolate must set overnight. Parent or guardian must register and participate in the class with students 14-17. Limit 6 students. Storm date of Mar. 8.

Through a cooking demonstration, learn the characteristics of Indian Cuisine, including spice factor and pairing with other food elements. Students will learn to make Naan along with an authentic vegetarian soup and a more modern chutney. Students will take home a pint of Coconut Curry Soup, a half pint of chutney, and naan that they make. A $10 material fee is payable to Snow Pond Center for the Arts at the start of class. Limit 12 students.

Join our lead chocolatier, Mark Simpson, as he leads a class on working with everyone’s favorite food - chocolate! In this fantastic and unique culinary class you’ll learn all about chocolate and practice beginner chocolate techniques (e.g. preparing ganache, tempering chocolate, etc.) as you create beautiful Origami Easter Bunnies that you’ll hand paint them in class with edible cocoa butter. Of course there’s a chocolate tasting too - that’s the best way to learn about chocolate! Participants will make two Origami Easter Bunnies and a dozen Easter themed Truffles that they can arrange to pick up, or have delivered at a later date, as the chocolate must set overnight. Parent or guardian must register and participate in the class with students ages 12-17. Limit 8 students.

This is a fun interactive class using a combination of online learning and hands-on workshops. The online element will cover topics such as My Plate, Smart Snacking, and Keeping Your Food Safe. The in-class topics will include: an Introduction to the online process, Saving Money at the Store, and reducing fat, sugar, and salt while increasing daily physical activity. Designed for parents of young children, but all who wish to improve their diet and shopping experience are welcome. If you have a laptop or iPad you are welcome to bring it to the first night of class. There will also be a few iPads available as well. Limit 10 students.

Interested in learning how to cook over an open hearth? Fort Western is the backdrop for this unique hands-on, learning experience. You will learn how to set a fire, prepare and cook a meal at the hearth, and then come together to share the meal. Please note: Rations may contain 18th century ingredients available at the time: flour, sugar, nuts, dairy and meat. Attention Teachers! This is a great way to earn CEU’s. A $20 material fee is payable to Old Fort Western at the start of class. There may be opportunities for optional additional experiences for an added cost. Limit 10 students.

Join our lead chocolatier, Mark Simpson, as he leads a class on working with everyone’s favorite food - chocolate! In this fantastic and unique culinary class you’ll learn all about chocolate and practice beginner chocolate techniques (e.g. preparing ganache, tempering chocolate, etc.) as you create beautiful Bonbons with your mom! You’ll hand paint them in class with edible cocoa butter. Of course there’s a chocolate tasting too - that’s the best way to learn about chocolate! Participants will make 32 bonbons that they can arrange to pick up, or have delivered at a later date, as the chocolate must set overnight. Parent or guardian must register and participate in the class with students 14-17. Limit 3 pairs of students.

Ever wonder how to make and preserve your own jams and jellies? This hands-on food preservation workshop will teach you the basic steps for both canning and freezing. Participants will receive a “Preserving the Harvest” food preservation packet, and will learn recommended methods for preserving foods, the latest and safest recipes, about equipment to ensure safety, and how to check for properly sealed jars. Please bring a pot holder with you to the workshop (you will be able to take home a jar of blueberry jam that evening!). A $20 material fee (no credit cards please) is payable to the instructor at the start of class. Limit 10 students.