Rarely explored, Slovenian food is shaped by its stunning and varied landscapes and surrounding neighbors Italy, Hungary, and Croatia. With 24 distinct culinary regions, Slovenian food boasts a focus on seasonal flavors that, while similar, are also nuanced as one travels through the country. Join Marie Rutherford as you make zlikrofi (cabbage, bacon, and mushroom dumplings) in a mushroom broth; regratova solata (winter greens with potatoes, pumpkin seeds, apple cider, and sage vinaigrette); belokranjska pogača (caraway flatbread with farmers cheese, onion, paprika, and roe) and finish on a sweet note with traditional buckwheat, honey and pumpkin seed candy.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.