Mushroom In-Person Cooking Class @ Matt’s Mushroom Farm (North Valley ABQ)
July 24 @ 10:00 am - 12:00 pm MDT$47
What the experience includes:
Our cooking classes are a one-of-a-kind experience. You’ll be cooking a meal; all focused on the farm’s produce we are visiting. We bring all the equipment to have a fully functioning kitchen on a farm!
The local farmer will give us a brief tour of the farm, highlighting the produce we’ll be using during the cooking class.We’ll have a brief demo where Registered Dietitian and owner of the Sprouting Kitchen, Fallon Bader, will teach nutrition and culinary tips. Then we get cooking! We’ll break into stations, where each group will follow a recipe that will teach them how to incorporate seasonal produce into nutritious and delicious meals. You will receive any nutrition education & recipes handouts emailed to you as a PDF to use for future reference. Lastly, we’ll sit down together to enjoy a tasty and filling meal. *See our covid-safe protocol below.
Check our promo video to see what a cooking class looks like.
What will you learn to cook?
This class is all about mushrooms! Mushrooms have a whole slew of health benefits, from being anti-oxidant rich, immune-boosting, to potentially protecting against dementia.
You’ll learn basics techniques for cooking mushrooms, what to pair mushrooms with, and how to choose and store mushrooms.
More about Matt’s Mushroom Farm:
Albuquerque has a thriving local food scene. What it doesn’t have is a strong mushroom grower, with a consistent supply of varied, high-quality gourmet and medicinal fungi. Matt’s Mushroom Farm aims to use the waste products of various Albuquerque businesses to provide food and medicine for the local community, as well as compost and myco-inoculant products to enhance the production of local organic growers. Currently they are growing oyster and lion’s mane mushrooms.
The farm is located in the North Valley of Albuquerque, near Casa Rodena Winery (see below for address)
Who is this class for?
This class is for someone who wants a unique cooking experience. You’ll learn about local farms, sustainability, nutrition, and cooking techniques. Our recipes focus on teaching you how to utilize and cook with seasonal produce, but it doesn’t matter if you are a vegetarian, vegan, or carnivore – we all need to eat more plants!
Whether you’re a beginner or more seasoned cook, everyone can learn from our classes. We always have extra staff who can help with additional instruction if needed.
If you have dietary restrictions, please let us know before class, as we can usually accommodate them!
Our covid-safe & food-safety protocol:
We are following the CDC’s recommendation: if you are vaccinated, you don’t need to wear a mask, but if you are not vaccinated, then please wear a mask. Our classes are outdoors, which provides lots of great air ventilation. If the host farm has a specific safety protocol in place, we will be following their protocol.
We will have gloves and masks available at all classes. We will also be sanitizing all of our cooking surfaces and equipment. We will be minimizing the amount cooking equipment is shared between participants. If participants are not feeling well and need to cancel, see our policy below.
Our cancellation policy:
Cancellation: Should you need to cancel a reservation for this class, you will receive credit towards another class for any cancellation made four (4) days or more before the class date. Due to class prep-time and food purchases, cancellations made within three (3) business days of your class will not qualify for a refund or credit. The only exception is if you are sick, we can use our discretion. You must email us if you’d like to cancel and receive credit. Tickets are transferable, you can have someone come in your place, just please let us know.
Inclement weather: The Sprouting Kitchen reserves the right to cancel a class due to inclement weather or emergencies. If we need to cancel, we will notify you by email (and phone if possible) to offer you a credit towards another class or a full refund.