Rivertown Inn offers monthly culinary classes -- fun and informative three hour sessions that feature hands-on instruction and plentiful food samplings of the dishes prepared in class. Chef Maggie’s passion and expertise lies in plant-forward cooking and classes will be taught with this principle in mind. Dietary restrictions will be accommodated whenever possible. A glass of wine or non-alcoholic beverage is included and can be enjoyed at the end of class with your creations. 


Vegan is the New Vegetarian
Saturday, April 13

Vegan eating is predicted to be the #1 diet trend of 2019. If you’re curious about the vegan diet, or just looking for a way to add more vegetables to your diet, join Chef Maggie to discover how delicious and fulfilling vegan food can really be! On the menu: Vegan Cheese Dip that will fool even your most devoted cheese lover, Portobello Mushroom Shepherd’s Pie, Sweet Potato and Chickpea Curry with Kale, and a Raw Key Lime Pie for dessert.

Hands-on Pasta
Saturday, May 18

Roll your sleeves up and join Chef Maggie in the kitchen to see how easy homemade pasta really can be! Learn the basics of making and rolling out pasta and simple, flavorful sauces to pair with each. On the menu: Fettuccine with Lemon-Herb Cream Sauce, Sweet Potato Ravioli with Brown Butter Sage Sauce, and Spinach and Ricotta Manicotti. As a bonus, we’ll learn to make ricotta from scratch!

Mediterranean Feast
Saturday, June 1

The Mediterranean Diet, is based on cuisine from several European countries bordering the Mediterranean Sea and has been popularized and touted for its health benefits.  The array of foods and flavors found around the Mediterranean are vast and are often rich in fish, vegetables, nuts, beans, olives and olive oil.  Join Chef Maggie in the kitchen to create a 4-course Mediterranean meal, then sit down, enjoy a glass of wine and enjoy your hard work. You won’t leave this class hungry!
On the menu: Quinoa Tabbouleh, Fasolatha (Greek Bean Stew), Chicken w/Olives & Lemon, Roasted Fennel, Pita Bread and Marsala Poached Pears.

Farmer’s Market Bounty
Saturday, July 13

What the heck is kohlrabi? I can eat beets raw? Join Chef Maggie in the kitchen to discover how you can use both unusual and common ingredients from farmer’s markets to make some delicious sides and desserts.
On the menu: Raw Carrot & Beet Salad with Tarragon Vinaigrette, Berry-Basil & Black Pepper Fruit Salad, Kohlrabi & Cabbage Slaw, Chilled Watermelon Soup & Zucchini-Apple Crumble

$75.00 per person plus tax. 

Each class begins at 12:00 noon, unless otherwise noted, and runs 2.5-3 hours in duration. Classes are limited to six participants. Advance reservations and pre-payment required. For reservations, please call (651) 430-2955.

Please note that in addition to our regularly-scheduled cooking classes, private classes for 6 can be arranged on select dates. Please talk to the Chef or to a member of our staff for more information.