Class Schedule

*We are committed to everyone’s health and safety. We are fully vaccinated and boosted. We will kindly ask that everyone wash hands upon arrival and maintain physical distance when possible. Please stay home if you’re sick. For now, class size is a maximum of 8 people at the Co-op and 4 at Lars’ Kitchen. Thank you.
  • Pre-registration is required at least 24 hours in advance of class.
  • Classes will vary in time (usually 1.5 to 2.5 hours) depending on the focus.
  • Many classes are hands-on and some are more informational/instructional. At each class you will receive a custom handout with helpful information on the particular topic.
  • At the end of most classes, you will get to enjoy the finished product!
  • We provide drinking water but feel free to bring your own beverage. 
  • Classes take place at either Lars’ Kitchen in Bayfield or the Chequamegon Food Co-op in Ashland.

*Please note that classes at the Co-op are usually larger in size and classes at Lars’ Kitchen are a bit more in-depth.

If you have any questions, please ask! Thanks!

Or customize your own private class.

Arepas – August 11

5:00pm at the Chequamegon Food Co-op

Please call 715-682-8251 to register.

Herb Sauces – August 25

Chermola, Chimichurri and Pesto 5pm at Lars’ Kitchen. To register, complete payment below, Venmo @cookingwithlars or call 406-580-1619.

$40.00

Smoked Trout Salad – September 8

5:00pm at the Chequamegon Food Co-op

Please call 715-682-8251 to register.

Smoked Trout Salad – September 22

5pm at Lars’ Kitchen. To register, complete payment below, Venmo @cookingwithlars or call 406-580-1619.

$40.00

Chicken Pad Thai – October 6

5:00pm at the Chequamegon Food Co-op

Please call 715-682-8251 to register.

Chicken Pad Thai – October 27

5pm at Lars’ Kitchen. To register, complete payment below, Venmo @cookingwithlars or call 406-580-1619.

$40.00

Spring Rolls – November 10

5:00pm at the Chequamegon Food Co-op

Please call 715-682-8251 to register.

To schedule your own private cooking class CLICK HERE.

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.