Cooks

  • 1/2 Dozen Duck Eggs - March

    We love ourselves some good old-fashioned free-range duck eggs. Everything about them is, well, egg-cellent! For baking, they offer more protein, resulting in higher, lighter and fluffier cakes, cookies and meringue peaks. They also pack more nutrition... [read more]

    $10.00
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  • Fischer Family Farms

    Bone-In Half Ham - Deposit - March

    Ham, ham, we’re all making ham. Are you making ham? If ham is your jam this Easter, you better order a delicious whole or half ham for a spring celebration everyone will cheer for. Fischer Farms prepares their slow-smoked hams without chemicals,... [read more]

    $50.00
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  • Peterson Craftsman Meats

    Bone-In Leg of Lamb - Deposit - March

    Order by:
    April 3, 2020

    Lamb from the Petersons is a longtime favorite of ours. The chops and legs come from the heritage Suffolk breed developed in England in the mid-1800s as a crossbreed of Norfolk Horned Ewes and Southdown Rams. No antibiotics or growth hormones here, just... [read more]

    $50.00
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  • Fischer Family Farms

    Bone-In Whole Ham - Deposit - March

    Ham, ham, we’re all making ham. Are you making ham? If ham is your jam this Easter, you better order a delicious whole or half ham for a spring celebration everyone will cheer for. Fischer Farms prepares their slow-smoked hams without chemicals,... [read more]

    $80.00
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  • Peterson Craftsman Meats

    Lamb Chops - March

    Order by:
    April 3, 2020

    Lamb from the Petersons is a longtime favorite of ours. The chops and legs come from the heritage Suffolk breed developed in England in the mid-1800s as a crossbreed of Norfolk Horned Ewes and Southdown Rams. No antibiotics or growth hormones here, just... [read more]

    $45.00
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  • Sweet Beurre de Baratte - March

    Order by:
    April 5, 2020

    This is a traditional churned (“baratte”) butter made using fresh Normandy cream. Each batch is sprinkled with French sea salt, hand-molded to preserve the delicate texture, aroma and flavor of the butter, stamped with a cow and wrapped in... [read more]

    $11.00
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  • Cooks of Crocus Hill

    Brunch Boss - March 29, 2020

    Chef:
    Cynthia Maxwell
    Class Type:
    Participation
    Location:
    St. Paul
    Date + Time:
    Sunday, March 29, 11:00 AM – 1:30 PM
    .:
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    Notice:
    In the interest of maximizing social distancing (COVID-19), this class will be rescheduled for a later date.

    Brunch hot spot? Look no further. In this brunch-focused class, you'll start your meal with a cocktail then dive into a delicious world of savory and sweet midmorning eats. You'll master brunch favorites and enjoy a cup of coffee alongside our own brunch... [read more]

    $80.00
    waitlist
  • Cooks of Crocus Hill

    Easy Breads - March 29, 2020

    Chef:
    Aleah Vinick
    Class Type:
    Participation
    Location:
    Minneapolis
    Date + Time:
    Sunday, March 29, 11:00 AM – 1:30 PM
    .:
    .
    Notice:
    In the interest of maximizing social distancing (COVID-19), this class will be rescheduled for a later date.

    Ninety-nine out of one hundred scientists agree: There's nothing like the smell of fresh bread! Let Chef Aleah help you overcome that irrational fear of baking with a fun-packed, hands-on lesson in making dough, proofing and creating always-beautiful... [read more]

    $80.00
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  • Cooks of Crocus Hill

    Moroccan Magic - March 29, 2020

    Chef:
    Suzanne Schilling
    Class Type:
    Participation
    Location:
    Stillwater
    Date + Time:
    Sunday, March 29, 4:00 PM – 6:30 PM
    .:
    .
    Notice:
    In the interest of maximizing social distancing (COVID-19), this class will be rescheduled for a later date.

    Morocco is home to some of North Africa's most delicious cuisine and is one of the world's real food Meccas. So, if you're looking for something off the beaten path in your culinary adventure, you should try your hand in this Moroccan Magic.Menu: Arugula... [read more]

    $80.00
    waitlist
  • Cooks of Crocus Hill

    Waiting on Spring - March 29, 2020

    Chef:
    Van Keszler
    Class Type:
    Participation
    Location:
    Minneapolis
    Date + Time:
    Sunday, March 29, 4:00 PM – 6:30 PM
    .:
    .
    Notice:
    In the interest of maximizing social distancing (COVID-19), this class will be rescheduled for a later date.

    Waiting for spring can be a big job this time of year and our palate is the biggest predictor. In this class, Chef Van will lighten and brighten things in the kichen, on your plate and hopefully, the mood! Take on part of this fresh menu with a team to... [read more]

    $80.00
    waitlist
  • Cooks of Crocus Hill

    Ho Ho Ho and a Bottle of Rum - March 30, 2020

    Sommelier:
    Matt Carson
    Class Type:
    Demonstration
    Location:
    Minneapolis
    Date +Time:
    Monday March 30, 6:00 PM - 7:30 PM
    .:
    .
    Notice:
    In the interest of maximizing social distancing (COVID-19), this class will be rescheduled for a later date.

    Let the cool breezes of the tropics and a host of Pirate tales of yore take you away.  With complex tastes and a complicated history, rum is a delicious spirit that invokes the warmth of whiskey.  A booty of knowledge and flavor awaits you in... [read more]

    $60.00
    $55.00
    waitlist
  • Cooks of Crocus Hill

    Vegan Spring Celebration - March 30, 2020

    Chef:
    Robin Asbell
    Class Type:
    Participation
    Location:
    St. Paul
    Date + Time:
    Monday, March 30, 6:00 PM – 8:30 PM
    .:
    .
    Notice:
    In the interest of maximizing social distancing (COVID-19), this class will be rescheduled for a later date.

    Little chickies are hatching and green grass is getting ready to burst through and celebrate spring. Enjoy a fresh and light vegan spread as you learn the best springtime fare. Cook your way through this fantastic vegan menu and say hello to spring!Menu:... [read more]

    $80.00
    waitlist