Cook Like a Pro
Get up to speed on the newest tastes and latest cooking methods with our chefs: Katie Porter at the Wallace House and Amy Sivadge at the Country Life Center. All culinary classes focus on using fresh, locally-sourced ingredients whenever possible. Each class begins at 5:30 pm, lasts at least 2 hours, and includes dinner and take-home materials.
2018 Classes at the Country Life Center: $35/person
Sauces: Tuesday, April 24
Turn an ordinary dish up a notch with just the right sauce. Well-known for her tasty sauces, Chef Amy will share her secrets
Herbs: Tuesday, July 24
Grown right outside the classroom, learn how to use fresh herbs to season everything from butter to sauces to meats.
2018 Classes at the Wallace House: $40/person
Spice It Up!: Monday, April 23 Create your own spice blends. Note: This class will be held during the day, 11 am to 2 pm.
Dessert? Yes!: Monday, May 21
Learn how to make adjustments to some of your favorite desserts and enjoy without the guilt. Wait list.
Fun and Flavorful Vegetarian Dishes: Monday, June 11
Going meatless doesn’t have to be dull and boring. Wait list.
In a Pickle: Monday, July 23
Learn how to make and use pickled and fermented veggies. Wait list.
Root to Stem: Monday, October 1
Get the most out of fresh produce by eating the whole plant.
Holiday Appetizers & Decorating Tips: Monday, November 5
One of our most popular classes will help make entertaining easy this holiday season. Wait list.
Private classes for groups are available, too. Contact us to find out more details: 515.243.7063 or Deborah Boyer.
Please note: a 3.5% transaction fee will be added to credit/debit card payments.
Cooking Class: Root to Stem
October 1 @ 5:30 pm - 7:30 pmCooking class: Holiday Tips
November 5 @ 5:30 pm - 7:30 pm
About Chef Amy
A native of Corning, IA, Amy played NCAA Division 1 basketball and graduated from the University of Maryland Eastern Shore with a degree in Exercise Science. A few culinary courses her final year sparked an interest in food and nutrition and how food goes hand in hand with exercise. Following graduation she coached collegiate women’s basketball for a year, then began working in the restaurant industry in Dallas, TX. After 8 years, she moved back to Iowa and found herself part of WCI. Her work as a chef has provided her with a greater understanding of food and where it comes from. She works closely with WCI’s farmers every week to create a menu that showcases the fresh fruits and vegetables grown just steps from the kitchen door.
About Chef Katie
Chef Katie Porter has always enjoyed food and cooking. Originally from Mount Ayr, IA, she ventured to Keystone, CO where she attended the American Culinary Federation of Colorado Mountain College. Katie has traveled the country and beyond during her career, holding cooking positions at fine dining restaurants in Colorado, North Carolina, and Chicago; in the Caribbean and Europe; and most recently at CSA farms in Wisconsin. Katie enjoys exploring the farming aspect of the culinary world and the importance of knowing how and where food is grown.
