Arlington Community Education

Come explore the fascinating history of the world’s most-popular beverage—from China, Tibet, and India, to England, Russia, and the U.S. Along the way, we’ll learn about the many types of tea, tips and hints for brewing it well, health benefits—and how tea influenced cultural mores, craftsmanship, and politics. Tuition includes a selection of five fine loose-leaf tea samples (with instructions on brewing) for safe pickup in Arlington to enjoy before, during, or after class. The samples will include teas that will be discussed in context throughout the talk. Pickup directions will be sent out to registered students starting one week prior to the class date. Photo: 17th century Qing Dynasty porcelain teapot. Courtesy of the Met

In India it is very easy to be a vegan without missing out on taste or flavor. There is a vast variety of traditional dishes that are vegan. Let’s cook together and prepare an entire feast with dishes like spicy eggplant pulao (rice with silky eggplant prepared with sesame seeds and garam masala), mixed bean curry in tomato onion gravy, and oats uppama (oatmeal with spices and vegetables). Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.

Prost! A Ticket to German Lagers & More Ahhh, springtime in Germany. The Oktoberfest beers are about to start brewing, the flowers are blooming, and it's a great time to explore lagers and more from a storied country full of beer. We’ll taste our way through fantastic offerings from Weihenstephaner, Ayinger Brau, and others. For beer tastings only, tuition includes a $25 beverage kit and is per screen due to the quantity of beer included. Instructions will be sent about beverage pick up in Belmont Center. For students 21+. Go West! Discover California’s Beer Scene We’re heading to the left coast! California has great beers from the southern city of San Diego all the way up to the inland empire of Sacramento. We’ll enjoy a variety of styles from breweries such as Stone, Sierra Nevada, and more. For beer tastings only, tuition includes beverage fee and is per screen due to the quantity of beer included. Instructions will be sent about beverage pick up in Belmont Center. For students 21+. Are We There Yet? Road Trip Worthy New England Breweries Itching to get on the road? Summer is a great time to explore beautiful New England. We’ll deep dive into just how New England became such a hot locale for beer and explore the regions that are brewing really great stuff. Get ready to enjoy some New England beers from spots such as Allagash Brewing, Stoneface Brewing, and Burlington Beer Company. For beer tastings only, tuition includes beverage fee and is per screen due to the quantity of beer included. Instructions will be sent about beverage pick up in Belmont Center. For students 21+.

New date: Sunday, May 16 Learn to cook a delicious brunch, just in time for Mother’s Day. Surprise your mom with a delicious meal, or spend some quality time cooking along with her. We’ll make a decadent french toast bake, eggs benedict with a rich and creamy hollandaise sauce, and crispy golden-brown home fries. Add some additional indulgence with a fruity Tipsy Spritzer cocktail. At the end of the class, you’ll have a small feast to share with your mother or other family members, new skills, and a recipe booklet. Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.

As the American consumer becomes more attuned to where their food comes from, concerned chocoholics find themselves feeling a new sort of guilt when enjoying their favorite indulgence. As we taste ethically-produced chocolate, we’ll trace the chain of cocoa custody back to its questionable origins while examining the major world market players, and help you become a more educated consumer in the process. You’ll leave this class with a solid understanding of what you can do as a conscientious chocolate lover to make sure the beans in your bars weren’t sourced at the expense of someone else. Please note: Samples will be available for safe pickup in Arlington. Pickup directions will be sent out to registered students starting one week prior to the class date.

The southern region of India is known for its coastal beauty, IT industries, and classical Indian dancing. The food of South India, however, though quite popular in India, remains a secret to the rest of the world. Unlike the cuisine of the north, South Indian cuisine is distinguished by a greater emphasis on rice as the staple grain and liberal use of curry leaves and coconut. South Indian cooking is even more vegetarian-friendly than north Indian cooking and incorporates fewer spices and simpler ingredients. Come explore this cuisine and learn to make uttapam. These crepes are traditionally cooked with rice and lentil, but ours will be an instant version with cream of wheat, and we’ll fill them with an onion and potato stew seasoned with hot chilies, ginger and lemon. On the side we’ll make yogurt rice embellished with chilies, curry leaves, and mustard seeds. Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.

Does making buttercream flowers seem a bit daunting? With Russian piping tips, you just squeeze once and a beautiful flower appears, like magic! Learn to create gorgeous floral cupcakes with these special piping tips. We’ll also try combining colored icing to create unique multi-colored flowers. These would make gorgeous Mother’s Day Cupcakes. You will need 10-12 unfrosted cupcakes. Please note: A list of equipment, ingredients and substitutions will be emailed once the class has reached minimum enrollment.

Have you ever wanted to cook international dishes but didn’t know where to start? Expand your culinary repertoire with this Japanese cuisine class. Learn how to cook a warming and satisfying miso soup, made with a savory miso and dashi broth. Then make two versions of the quintessential quick Japanese comfort meal, donburi, a Japanese “rice-bowl” dish. We’ll start with okayo-don, a delicious combination of chicken and egg on rice, followed by gyu-don, rice topped with beef and onion simmered in a flavorful sauce of soy sauce, mirin and dashi. Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.

With step-by-step instructions, learn techniques to make two kinds of maki rolls. We’ll start by preparing fillings: seasoning sushi rice, thinly chopping vegetables, preparing imitation crab (this class does not involve raw fish), and making tamagoyaki by rolling together thin layers of seasoned egg. Perfect your rolling techniques as we make hosomaki, a simple maki sushi typically containing one filling, surrounded by rice and wrapped tightly with nori (seaweed). We’ll then move on to making larger rolls, futomaki, filled with colorful and flavorful items. Directions for making sushi rice will be sent prior to class. Please note: A sushi mat is recommended for this class. They are available at Asian supermarkets including HMart, Ebisuya, and Maruichi, or online from Amazon. A list of ingredients and substitution options will be emailed once the class has reached minimum enrollment.

Homemade pita is soft and fluffy and fun to make. Join this two night class and discover that you may never use store-bought pita again! To go in the pita, we’ll make crispy chickpea falafel with a tender interior, topped with a creamy tahini sauce that you’ll want to drizzle on everything. We’ll also make gyros: chicken, beef, or lamb—you choose, plus a refreshing tzatziki sauce to accompany them. The first night we will make the pita dough to give it time to rise and chill before we bake it the next night. We’ll also prepare the falafel mixture and sauces to give ample time for the flavors to develop. The next night your kitchen will be filled with mouthwatering aromas as you finish cooking your Mediterranean feast. Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.

Learn more about North Indian spices and culture as you take your cooking to the next level by making a fantastic spread of easy, yet tasty recipes. Gobi Manchurian, fried cauliflower with a spicy sweet & tangy sauce adapted from Chinese cuisine, is the fan-favorite veggie appetizer in Indian restaurants. Follow step-by-step instructions and see how easy this popular dish is to make. Pair it with a homemade chole masala gravy and homestyle breads paratas/rotis, plus a side of flagrantly spiced jeera rice, and cool, creamy raita sauce. Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.

Cleaning out your pantry has never been this fun! Join certified health coach Kristen Herlihy on this one-night journey through your pantry as we explore nutrient-dense substitutes for your favorite pantry items. In this online group consultation format, we’ll cover such topics as how to effectively read a nutrition facts label, what nutrition numbers are the ones that matter most, and more. We’ll then dig into our own pantries to discuss proper storage, how to maintain a varied food selection, and easy meal prep for your household. Learn how to create a balanced shopping list to finally take the guesswork out of your weekly grocery trip.

This workshop will teach you how to perfect two wonderful pies with creamy fillings: chocolate cream and cheesecake. Each pie will have a crumb base, your choice of either oreo or graham cracker. We’ll then prepare a rich chocolate pastry cream to fill one pie, topping it with homemade whipped cream and chocolate shavings for a delicious no-bake creation. The other will be filled with a luscious cream cheese filling and topped with refreshing fresh fruit. Please note: A list of ingredients and substitutions will be emailed once the class has reached minimum enrollment.