Class and Event Schedule

2015 brings us a brand new classroom! That's right! The Wedge Table on Nicollet Avenue (barring any unforeseen construction issues) will have a brand spanking new classroom for us. Starting in February, all classes and events will be held at the Table, not at the Wedge Co-op Lyndale.

Whether you're looking for date-night ideas or just want to learn something new and creative, our classes are a great fit for you! Winter is a great time to warm up your house with delicious flavors and smells. From Mideast flavors to homemade gluten-free pasta to quick and easy Paleo dinners, we've got classes to fit every budget and taste!

To register for a class, call Wedge Customer Service at 612-871-3993 or sign up at the Customer Service desk in store. Register early to ensure your spot. Please cancel your reservation more than 48 hours in advance to get your full-refund. Classes may be canceled by the Wedge or our instructors and you will be issued a full refund. Please note that classes are contingent upon the space being completed, and participants will be notified and provided with a full refund if classes need to be cancelled.

February 2015

Gluten-Free Italian Pasta


Tuesday, February 03
Susan Patterson
Hands-on w/Meal
6:00–8:30 pm
$44 owners/$49 non-owners

Love pasta but trying to avoid gluten in your life? In this class we'll make three gluten free pastas from scratch. Hearty and tender potato gnocchi, decadent filled ravioli and rustic hand-torn frascatelli, with creamy, tangy and silky sauces and toppings. There will be hands-on opportunities in this class so you'll bring home the skills and the recipes to make these at home.

Delicious Desserts for the chocolate lover in you!


Thursday, February 05
Caroline Carter
Demo, Gluten-free, Dairy-free, Vegan, Lecture w/Sampling
6:00–7:30 pm
$25 owners/$30 non-owners

There's a healthier way to do Valentine's Day this year. Using whole and plant-based ingredient, you'll learn how to whip up and enjoy chocolate nut truffles, chocolate brownies topped with fresh strawberries and a chocolate shake without the guilt. There will be plenty of samples to satisfy the chocolate lover in you. Or take home these recipes for the chocolate lover in your life.

Warming Winter Vegetables


Tuesday, February 10
Jeff Woodward
Demo w/Meal, Gluten-free, Dairy-free
7:00–9:00 pm
$49 owners/$55 non-owners

Bake, roast, saute, fry and steam your way to a winter full of great, new vegetable dishes that are warming, quick and easy. Creamy Mushroom Wild Rice Soup with Fried Ginger (dairy free); Chipotle Red Cabbage, Sun-Dried Tomato and Potato Salad with Blond Balsamic Dressing; Winter Vegetables in Roasted Red Chili Sauce; Roasted Beets on a Bed of Greens with Aioli; Browned Brussels Sprouts; Kale with Crunchy Garlic and Olives.

Home Fermentation: Kimchi


Thursday, February 12
Aeron Ridgeway
Lecture, Demo w/Tasting
7:00–8:30 pm
$20 owners/$25 non-owners

Have you ever been interested in fermenting your own kraut or kimchi at home? In this class we will cover the fundamentals of fermentation, some of the possibilities for this type of food preparation as well as prepare a batch of kimchi so you can crank out jar after jar of delicious, pro-biotic rich veggies at home. Participant will also receive their own small-batch, home fermentation kit!

Mideast Tour


Monday, February 16
Zehorit Heilicher
Demo w/Tasting
6:30–9:00 pm
$40 owners/Movement Mpls members. $45 non-own

Zehorit Heilicher was born in Israel to a Yemenite immigrant family and grew up immersed in diverse ethnic foods. She will lead her students on a culinary tour of the Mideast region's most celebrated flavors and culinary influences. You'll learn how to make Lebanese Feta salad, Persian rice, Moroccan Chicken Tagine, and North African Date cookies.

Easy Paleo Dinners with Chef Kate


Wednesday, February 18
Kate Moore
Gluten-free, Hands-on w/Meal
6:00–8:00 pm
$15 owners/Movement Mpls members. $20 non-own

Join Chef Kate for an evening of fun, delicious food, great kitchen tips, and oodles of empowerment! Chef Kate will be sharing a few of her favorite weeknight Paleo dinners, so get ready to eat lots of veggies and delicious protein! Gluten free, Paleo and FUN!

Ditch the sugar habit without deprivation


Tuesday, February 24
Katie Corazzo and Angie Jones
Lecture, Demo w/Tasting, Gluten-free, Dairy-free
6:00–7:30 pm
$15 owners. $20 non-owners

Sugar is in the news everywhere you look; it's now understood to be a real hazard to your health. So what do you when you're struck by a sugar craving? What can you eat instead? Maybe you already eat a healthy diet, but you may want to look a little deeper into your habits- sugar is hidden everywhere! Dr. Katie Corazzo and Angie Jones, certified Health Coach, will cover what you need to know when it comes to sugar and your health, including tips to reduce cravings and best bets for healthy sweets. In this class you will make two healthy, delicious treats and learn that kicking sugar is doable and that it doesn't have to mean deprivation!

Building a home herbal apothecary


Thursday, February 26
Megan T Pierce
Demo w/Tasting
6:00–8:00 pm
$10 members. $15 non-members

Curious about essential oils? Tinctures? Salves? Homeopathics and supplements? Join us to learn about the basics of building a home herbal apothecary. We will cover general information about the pros and cons to different approaches and go more in-depth into specific remedies to stock in a home apothecary. This workshop is not intended to diagnose or provide treatment information for any health conditions.

March 2015

Five by Five- 5 ingredient recipes


Thursday, March 05
AmyLeo Barankovich
Demo w/Meal, Dairy-free
6:00–8:00 pm
$30 owners/$35 non-owners

Whether serving up an easy five-course meal or delighting in a single dish, these recipes are as delicious as they are easy and nutritious. From appetizer to dessert five wholesome ingredients create five wholesome dishes. Join Chef AmyLeo as we prepare Jalapeño-Walnut Cheeze Balls; Marinated Collard Ribbons; Lightly Curried Kielbasa and New Potatoes; Smokey Black-Peppered Seared Green Beans; and Creme Fraiche over Fruit.

A Lighter Passover


Monday, March 09
Zehorit Heilicher
Demo w/Meal, Demo w/Tasting
6:30–9:00 pm
$40 owners/$45 non-owners

Passover is often associated with heavy, unhealthy meals. Break the pattern by welcoming spring with lighter Mediterranean flavors. We'll prepare herbed matzoh ball soup, Mediterranean brisket, dill smashed potatoes, avocado-grapefruit-mixed greens salad, and baked fruit with sesame-nut filling.

Simple Soups from Scratch


Wednesday, March 18
Kate Moore
Demo w/Meal, Demo w/Tasting
6:00–8:00 pm
$40 owners/Movement Mpls members. $45 non-own

Knowing how to make a great soup from scratch is a great tool for every chef to have. Chef Kate will share with you some of her favorite go-to soups that are simple and flexible enough to accommodate whatever's in your fridge, all while being easy on the wallet! Legume soups, chunky vegetable soups, and puree soups will be covered, along with storage and freezing suggestions.

Spring Chinese Food Therapy


Thursday, March 19
Leah Fifield Rob Roman
Lecture, Demo w/Tasting, Gluten-free, Dairy-free, Vegetarian
7:00–8:30 pm
$10 owners/$12 non-owners

Food therapy is one of the five major branches of traditional Chinese medicine. Join us for a fun class that teaches you the energetic nature of food and how to select seasonal and healthful foods for spring, based on Chinese principles. Sample a seasonal dish as well! Teachers Rob Roman and Leah Fifield are acupuncturists/herbalists at Minnesota Community Acupuncture, where they have years of experience helping their patients stay healthy with acupuncture, herbs, and food therapy. Leah is also one of the Wedge's seasoned Health and Body Care experts.

Essential Steps for Digestive Excellence


Monday, March 23
Dmitri Medvedovski
Lecture
6:30–7:30 pm
$5 owners/$7 non-owners

Concerned about your digestive health? Come learn essential steps to promote the best digestion and nutrient absorption that scientific research has to offer today. These critical steps to improving digestion, metabolism and absorption will be discussed, including the educated choices of functional food nutrition. We will also explore some elegant, practical, and simple ways to achieve digestive excellence based on the recipes of the ancients and supported by modern science.