Food & Wine
Classes, programs and educational experiences
Savor the flavors of the season, made with fresh local ingredients, in a social, casual atmosphere! Led by Chef Beth Fisher, Chef Cheo Smith and special guests, attendees will learn new skills and discover fresh recipes in a unique setting at the Farm at the Arb.
Classes are offered in various formats, including Culinary Demonstration (lecture-style demonstrations), Chef's Counter (full hands-on participation), and Kitchen Participation (a mix of demonstrations and partial participation). Class descriptions will note any hands-on components as well as the menu offerings.
Adult classes are intended for Ages 18+ unless otherwise stated. Classes with alcoholic beverages are Ages 21+. Please note: we are unable to accommodate individualized changes to the menus.
Passport to Pasta: The Essentials
Thursday, Oct. 8 • 5-7 p.m.Kitchen Participation Class - All levels$95 member/$115 non-memberNew fall menu!
Spanish Classics: Paella
Saturday, Oct. 10 • 5-7 p.m.Kitchen Participation Class - All levels$125 member/$145 non-memberSold out, waitlist available.
Garden Kitchen Hour: The Warmth of a Cold-Hardy Harvest
Wednesday, Oct. 14 • noon-1:15 p.m.Culinary Mini Session - All levels$50 member/$70 non-memberVegetarian-friendly
Exploring the Outdoor Pizza Oven
Oct. 17, 11 a.m.-1 p.mKitchen Participation Class - All levels$95 member/$115 non-memberLast pizza class of the season!
Wild Rice: The Indigenous Superfood
Thursday, Oct. 22 or Dec. 10 • 5-7 p.m.Culinary Demonstration Class - All levels$85 member/$105 non-memberNew Dec. date added!
Special Access: All About Apples with David Bedford
Saturday, Oct. 24 • 1-4 p.m.Culinary Special Access Class - All levels
$85 member/$105 non-memberLearn from the expert!
Culinary Tricks & Treats: Smoke, Spice & Squash
Saturday, Oct. 31 • 11 a.m.-1 p.m.Culinary Demonstration Class - All levels$85 member/$105 non-member
Everything but the Turkey
Saturday, Nov. 7 • 11 a.m.-1 p.m.Culinary Demonstration Class - All levels$85 member/$105 non-member
A Toast to the Roast
Thursday, Nov. 12 • 5-7 p.m.Culinary Demonstration Class - All levels$105 member/$125 non-member
Bagels, Blintzes & BernBaum's with Chef Andrea Baumgardner
Saturday, Nov. 14 • 11 a.m.-1 p.m.Culinary Demonstration Class - All levels$85 member/$105 non-memberChef Series
Holiday Quick Bakes with Anne Andrus of Honey & Rye
Saturday, Nov. 21 • 10 a.m.-noonPartial Participation Class - All levels$85 member/$105 non-memberChef Series
The Science of Sparkle: Sip & Savor with Soon Li Teh
Saturday, Dec. 5 • 5:30-8 p.m.Special Access Culinary Experience - All levels$95 member/$115 non-memberLearn from the expert!
The Northern Table: A Winter Dinner from Forest & Field
Thursday, Dec 17 • 5-7 p.m.Chef Dinner Experience - All levels$130 member/$150 non-memberNew festive winter class and feast!
Private Culinary Classes
Offered select days or evenings, Mon.-Thurs.Starting at $110 per person, plus private class feeGather, cook and connect — your way!
Chef Beth Fisher
Photo by Jason Boudreau-Landis
Arboretum Culinary Manager
Chef Beth is thrilled to bring her experience to her role as Culinary Manager at The University of Minnesota Landscape Arboretum. Known for her years of teaching at various cooking schools and creative culinary work at several popular Twin Cities restaurants, Beth is now focused on enhancing the Arboretum's fast growing culinary offerings including Rootstock and kitchen classroom educational experiences. Join Beth and discover the joy of learning and cooking in the kitchen!
Read an article about Beth - Star Tribune Variety section Oct. 8, 2023.
Chef Cheo Smith
Photo by Jason Boudreau-Landis
Arboretum Culinary Educator
Chef Cheo brings a wide range of culinary experience to the Farm at the Arb — from home cooking and working in professional kitchens — to preparing hundreds of school lunches each day. A Minnesota native, Cheo is a member of the Sisseton Wahpeton Oyate and a descendant of the White Earth Nation. He is passionate about bridging the gaps in access and knowledge that prevent many people from bringing farm-fresh ingredients to their tables. His mission is to make healthy, great-tasting food easy to prepare and accessible to every home cook.