BEGIN:VCALENDAR
VERSION:2.0
X-WR-CALNAME:Hopkins Community Education - All Courses
CALSCALE:GREGORIAN
PRODID:iCalendar-Ruby
BEGIN:VEVENT
DESCRIPTION:Come learn how to make delicious and popular Indian cuisines. R
 egister for each date\; each is a different menu. Bring containers to take 
 home any extras!\n\nMenu 1 / Wednesday 9/30 Stuffed potato curry\, naan bre
 ad and vegetable pilau rice. \n\nMenu 2 / Thursday 11/12 A low-fat version 
 approach to Samosas (appetizer consisting of pastry filled with spicy potat
 oes\, peas and carrots) as well as Spiced Pilau Rice and Shrikhand (dessert
  made from plain yogurt\, almonds\, pistachios\, saffron and more).
DTEND:20261001T023000Z
DTSTAMP:20260804T064436Z
DTSTART:20260930T223000Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:Indian Vegetarian Cooking (AF26-2001)
UID:2026-08-04T01:44:36-05:00_660527311@ip-10-0-163-228.us-east-2.compute.i
 nternal
URL:https://hopkinsschools.arux.app/course/15961/adult-fall-2026/indian-veg
 etarian-cooking#AF26-2001
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:Come learn how to make delicious and popular Indian cuisines. R
 egister for each date\; each is a different menu. Bring containers to take 
 home any extras!\n\nMenu 1 / Wednesday 9/30 Stuffed potato curry\, naan bre
 ad and vegetable pilau rice. \n\nMenu 2 / Thursday 11/12 A low-fat version 
 approach to Samosas (appetizer consisting of pastry filled with spicy potat
 oes\, peas and carrots) as well as Spiced Pilau Rice and Shrikhand (dessert
  made from plain yogurt\, almonds\, pistachios\, saffron and more).
DTEND:20261113T033000Z
DTSTAMP:20260804T064436Z
DTSTART:20261112T233000Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:Indian Vegetarian Cooking (AF26-2002)
UID:2026-08-04T01:44:36-05:00_326458711@ip-10-0-163-228.us-east-2.compute.i
 nternal
URL:https://hopkinsschools.arux.app/course/15961/adult-fall-2026/indian-veg
 etarian-cooking#AF26-2002
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:The "Art of the Infinitely Better Bowl" Cooking SeriesReady to 
 ditch the canned stuff and discover how a handful of simple\, whole ingredi
 ents can create a flavor explosion? This isn’t just a cooking class—it’s a 
 hands-on laboratory for deliciousness. Join us for a vibrant\, aromatic jou
 rney where we turn "healthy" into "crave-worthy\," one ladle at a time!Why 
 You’ll Love Rolling Up Your Sleeves With Us:Get Your Hands Messy: This is a
  100% interactive experience. From mastering knife skills on peak-season pr
 oduce to learning the secret "bloom" technique for spices\, you’ll be the o
 ne at the stove building layers of incredible flavor.The "Whole" Truth: We’
 re stripping away the processed fillers and focusing on the power of whole 
 grains\, hearty legumes\, and garden-fresh vegetables. You’ll learn how to 
 create creamy\, rich textures without a drop of dairy.Fuel Your Future: Whi
 le the pots simmer\, we’ll dive into the "why" behind the bowl. We’ll share
  the latest insights on how plant-forward eating boosts your energy\, sharp
 ens your mind\, and adds quality years to your life.The Scent of Success: T
 he Royal Kitchen is about to become an aromatic sanctuary. We’ll explore ho
 w to balance heat\, acid\, and fresh herbs to make every soup smell like a 
 five-star trattoria.The Leftover Luxury: Bring a take-home container! The o
 nly thing better than a bowl of fresh soup is having a gourmet\, prepped me
 al waiting for you in the fridge tomorrow.SEPTEMBER - A Taste of Tuscany: T
 he Ultimate Plant-Based Comfort\n\nForget everything you know about "health
 y" soup being boring. This September\, we’re bringing the sun-drenched flav
 ors of the Italian countryside straight to your bowl. Join us as we craft a
  Tuscan Bean Soup that is as vibrant as a late-summer garden and as soul-wa
 rming as a campfire.Why You’ll Love This Class:The "Magic" Topping: Learn t
 he secrets of our Cashew Parmesan. It’s savory\, "cheesy\," and packed with
  protein—you’ll want to sprinkle this dairy-free gold on absolutely everyth
 ing you cook.The Perfect Dip: We’re pairing our masterpiece with thick slic
 es of whole-grain sourdough. It’s the ultimate vessel for soaking up every 
 last drop of that rich\, herb-infused broth.Garden-to-Table Goodness: We’re
  loading this pot with velvety cannellini beans and a rainbow of harvest ve
 getables\, all seasoned with authentic Tuscan spices that will make the kit
 chen smell like a dream.OCTOBER - Autumn in a Bowl: The Ultimate Harvest Ch
 iliWhen the October chill sets in\, nothing beats a bowl of chili—but we’re
  moving way beyond the standard "meat and potatoes" routine. Get ready for 
 a Vegetarian Quinoa Chili that is a total texture explosion! This class is 
 all about hearty\, "stick-to-your-ribs" comfort that’s secretly a nutrition
 al powerhouse.Why This Class is a Game-Changer:The "Everything" Chili: We’r
 e packing the pot with a protein-packed trifecta of beans\, lentils\, and q
 uinoa. It’s thick\, smoky\, and satisfying enough to win over the most dedi
 cated carnivores.The Garnish Gala: A chili is only as good as its toppings.
  We’re going all out with a DIY garnish bar so you can load your bowl high 
 with all your favorites.The Perfect Crunch: Forget the greasy bagged chips\
 ; we’re serving this up with oven-baked tortilla chips for that satisfying\
 , guilt-free snack.NOVEMBER - The Golden Coconut GlowShake off the November
  chill with a soup that’s as vibrant as it is velvety. This isn’t your aver
 age "lentil soup"—it’s a creamy\, dreamy masterpiece that feels like a trop
 ical escape in the middle of autumn. Simple enough for a weeknight but fanc
 y enough for a dinner party\, this Coconut Lentil Soup is about to become y
 our new kitchen obsession.Why You’ll Fall for This Class:The "Magic" of Red
  Lentils: Discover how red lentils melt into a naturally thick\, creamy bas
 e without a drop of heavy cream. It’s pure plant-based alchemy!Aromatic Adv
 enture: We’re building layers of "how-does-it-smell-that-good?" flavor usin
 g spicy aromatics balanced by the silky sweetness of rich coconut milk.The 
 Naan Factor: No soup is complete without a sidekick. We’re serving this wit
 h pillowy naan bread—the ultimate tool for swiping up every last bit of gol
 den goodness.The Perfect Tang: We’ll finish each bowl with a dollop of Gree
 k yogurt (or your favorite plant-based alternative!) to add that cool\, tan
 gy contrast that makes the spices pop.DECEMBER - The Ultimate "Better-Than-
 Restaurant" Zuppa ToscanaStep aside\, Olive Garden—there’s a new Zuppa in t
 own. This December\, we’re wrapping up the year with a plant-based version 
 of the world’s most famous Italian soup. It’s thick\, it’s spicy\, it’s cre
 amy\, and it’s basically a holiday hug in a bowl.Why This Class is the Ulti
 mate Winter Treat:The "Sausage" Secret: We’re using vegan hot Italian sausa
 ge crumbles to bring that authentic\, bold kick. Combined with caramelized 
 onions and a hit of garlic\, the base of this soup is pure flavor fireworks
 .Fennel-Spiced Magic: Learn how to craft a broth that tastes like it’s been
  simmering for days. We’re leaning into fennel and savory spices to give yo
 u that deep\, "trattoria-style" complexity.The Perfect Texture: Think tende
 r Russet potatoes and vibrant curly kale swimming in a rich\, velvety broth
 . It’s hearty enough to be a full meal and gorgeous enough for a holiday sp
 read.The Dunking Finale: No Zuppa is complete without the crunch. We’re ser
 ving this with crusty\, herb-topped focaccia bread designed specifically fo
 r maximum broth absorption.
DTEND:20260918T013000Z
DTSTAMP:20260804T064436Z
DTSTART:20260917T214500Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:The "Art of the Infinitely Better Bowl" Cooking Series (AF26-2014a)
UID:2026-08-04T01:44:36-05:00_656443723@ip-10-0-163-228.us-east-2.compute.i
 nternal
URL:https://hopkinsschools.arux.app/course/16048/adult-fall-2026/the-art-of
 -the-infinitely-better-bowl-cooking-series#AF26-2014a
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:The "Art of the Infinitely Better Bowl" Cooking SeriesReady to 
 ditch the canned stuff and discover how a handful of simple\, whole ingredi
 ents can create a flavor explosion? This isn’t just a cooking class—it’s a 
 hands-on laboratory for deliciousness. Join us for a vibrant\, aromatic jou
 rney where we turn "healthy" into "crave-worthy\," one ladle at a time!Why 
 You’ll Love Rolling Up Your Sleeves With Us:Get Your Hands Messy: This is a
  100% interactive experience. From mastering knife skills on peak-season pr
 oduce to learning the secret "bloom" technique for spices\, you’ll be the o
 ne at the stove building layers of incredible flavor.The "Whole" Truth: We’
 re stripping away the processed fillers and focusing on the power of whole 
 grains\, hearty legumes\, and garden-fresh vegetables. You’ll learn how to 
 create creamy\, rich textures without a drop of dairy.Fuel Your Future: Whi
 le the pots simmer\, we’ll dive into the "why" behind the bowl. We’ll share
  the latest insights on how plant-forward eating boosts your energy\, sharp
 ens your mind\, and adds quality years to your life.The Scent of Success: T
 he Royal Kitchen is about to become an aromatic sanctuary. We’ll explore ho
 w to balance heat\, acid\, and fresh herbs to make every soup smell like a 
 five-star trattoria.The Leftover Luxury: Bring a take-home container! The o
 nly thing better than a bowl of fresh soup is having a gourmet\, prepped me
 al waiting for you in the fridge tomorrow.SEPTEMBER - A Taste of Tuscany: T
 he Ultimate Plant-Based Comfort\n\nForget everything you know about "health
 y" soup being boring. This September\, we’re bringing the sun-drenched flav
 ors of the Italian countryside straight to your bowl. Join us as we craft a
  Tuscan Bean Soup that is as vibrant as a late-summer garden and as soul-wa
 rming as a campfire.Why You’ll Love This Class:The "Magic" Topping: Learn t
 he secrets of our Cashew Parmesan. It’s savory\, "cheesy\," and packed with
  protein—you’ll want to sprinkle this dairy-free gold on absolutely everyth
 ing you cook.The Perfect Dip: We’re pairing our masterpiece with thick slic
 es of whole-grain sourdough. It’s the ultimate vessel for soaking up every 
 last drop of that rich\, herb-infused broth.Garden-to-Table Goodness: We’re
  loading this pot with velvety cannellini beans and a rainbow of harvest ve
 getables\, all seasoned with authentic Tuscan spices that will make the kit
 chen smell like a dream.OCTOBER - Autumn in a Bowl: The Ultimate Harvest Ch
 iliWhen the October chill sets in\, nothing beats a bowl of chili—but we’re
  moving way beyond the standard "meat and potatoes" routine. Get ready for 
 a Vegetarian Quinoa Chili that is a total texture explosion! This class is 
 all about hearty\, "stick-to-your-ribs" comfort that’s secretly a nutrition
 al powerhouse.Why This Class is a Game-Changer:The "Everything" Chili: We’r
 e packing the pot with a protein-packed trifecta of beans\, lentils\, and q
 uinoa. It’s thick\, smoky\, and satisfying enough to win over the most dedi
 cated carnivores.The Garnish Gala: A chili is only as good as its toppings.
  We’re going all out with a DIY garnish bar so you can load your bowl high 
 with all your favorites.The Perfect Crunch: Forget the greasy bagged chips\
 ; we’re serving this up with oven-baked tortilla chips for that satisfying\
 , guilt-free snack.NOVEMBER - The Golden Coconut GlowShake off the November
  chill with a soup that’s as vibrant as it is velvety. This isn’t your aver
 age "lentil soup"—it’s a creamy\, dreamy masterpiece that feels like a trop
 ical escape in the middle of autumn. Simple enough for a weeknight but fanc
 y enough for a dinner party\, this Coconut Lentil Soup is about to become y
 our new kitchen obsession.Why You’ll Fall for This Class:The "Magic" of Red
  Lentils: Discover how red lentils melt into a naturally thick\, creamy bas
 e without a drop of heavy cream. It’s pure plant-based alchemy!Aromatic Adv
 enture: We’re building layers of "how-does-it-smell-that-good?" flavor usin
 g spicy aromatics balanced by the silky sweetness of rich coconut milk.The 
 Naan Factor: No soup is complete without a sidekick. We’re serving this wit
 h pillowy naan bread—the ultimate tool for swiping up every last bit of gol
 den goodness.The Perfect Tang: We’ll finish each bowl with a dollop of Gree
 k yogurt (or your favorite plant-based alternative!) to add that cool\, tan
 gy contrast that makes the spices pop.DECEMBER - The Ultimate "Better-Than-
 Restaurant" Zuppa ToscanaStep aside\, Olive Garden—there’s a new Zuppa in t
 own. This December\, we’re wrapping up the year with a plant-based version 
 of the world’s most famous Italian soup. It’s thick\, it’s spicy\, it’s cre
 amy\, and it’s basically a holiday hug in a bowl.Why This Class is the Ulti
 mate Winter Treat:The "Sausage" Secret: We’re using vegan hot Italian sausa
 ge crumbles to bring that authentic\, bold kick. Combined with caramelized 
 onions and a hit of garlic\, the base of this soup is pure flavor fireworks
 .Fennel-Spiced Magic: Learn how to craft a broth that tastes like it’s been
  simmering for days. We’re leaning into fennel and savory spices to give yo
 u that deep\, "trattoria-style" complexity.The Perfect Texture: Think tende
 r Russet potatoes and vibrant curly kale swimming in a rich\, velvety broth
 . It’s hearty enough to be a full meal and gorgeous enough for a holiday sp
 read.The Dunking Finale: No Zuppa is complete without the crunch. We’re ser
 ving this with crusty\, herb-topped focaccia bread designed specifically fo
 r maximum broth absorption.
DTEND:20261009T013000Z
DTSTAMP:20260804T064436Z
DTSTART:20261008T214500Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:The "Art of the Infinitely Better Bowl" Cooking Series (AF26-2014b)
UID:2026-08-04T01:44:36-05:00_68390503@ip-10-0-163-228.us-east-2.compute.in
 ternal
URL:https://hopkinsschools.arux.app/course/16048/adult-fall-2026/the-art-of
 -the-infinitely-better-bowl-cooking-series#AF26-2014b
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:The "Art of the Infinitely Better Bowl" Cooking SeriesReady to 
 ditch the canned stuff and discover how a handful of simple\, whole ingredi
 ents can create a flavor explosion? This isn’t just a cooking class—it’s a 
 hands-on laboratory for deliciousness. Join us for a vibrant\, aromatic jou
 rney where we turn "healthy" into "crave-worthy\," one ladle at a time!Why 
 You’ll Love Rolling Up Your Sleeves With Us:Get Your Hands Messy: This is a
  100% interactive experience. From mastering knife skills on peak-season pr
 oduce to learning the secret "bloom" technique for spices\, you’ll be the o
 ne at the stove building layers of incredible flavor.The "Whole" Truth: We’
 re stripping away the processed fillers and focusing on the power of whole 
 grains\, hearty legumes\, and garden-fresh vegetables. You’ll learn how to 
 create creamy\, rich textures without a drop of dairy.Fuel Your Future: Whi
 le the pots simmer\, we’ll dive into the "why" behind the bowl. We’ll share
  the latest insights on how plant-forward eating boosts your energy\, sharp
 ens your mind\, and adds quality years to your life.The Scent of Success: T
 he Royal Kitchen is about to become an aromatic sanctuary. We’ll explore ho
 w to balance heat\, acid\, and fresh herbs to make every soup smell like a 
 five-star trattoria.The Leftover Luxury: Bring a take-home container! The o
 nly thing better than a bowl of fresh soup is having a gourmet\, prepped me
 al waiting for you in the fridge tomorrow.SEPTEMBER - A Taste of Tuscany: T
 he Ultimate Plant-Based Comfort\n\nForget everything you know about "health
 y" soup being boring. This September\, we’re bringing the sun-drenched flav
 ors of the Italian countryside straight to your bowl. Join us as we craft a
  Tuscan Bean Soup that is as vibrant as a late-summer garden and as soul-wa
 rming as a campfire.Why You’ll Love This Class:The "Magic" Topping: Learn t
 he secrets of our Cashew Parmesan. It’s savory\, "cheesy\," and packed with
  protein—you’ll want to sprinkle this dairy-free gold on absolutely everyth
 ing you cook.The Perfect Dip: We’re pairing our masterpiece with thick slic
 es of whole-grain sourdough. It’s the ultimate vessel for soaking up every 
 last drop of that rich\, herb-infused broth.Garden-to-Table Goodness: We’re
  loading this pot with velvety cannellini beans and a rainbow of harvest ve
 getables\, all seasoned with authentic Tuscan spices that will make the kit
 chen smell like a dream.OCTOBER - Autumn in a Bowl: The Ultimate Harvest Ch
 iliWhen the October chill sets in\, nothing beats a bowl of chili—but we’re
  moving way beyond the standard "meat and potatoes" routine. Get ready for 
 a Vegetarian Quinoa Chili that is a total texture explosion! This class is 
 all about hearty\, "stick-to-your-ribs" comfort that’s secretly a nutrition
 al powerhouse.Why This Class is a Game-Changer:The "Everything" Chili: We’r
 e packing the pot with a protein-packed trifecta of beans\, lentils\, and q
 uinoa. It’s thick\, smoky\, and satisfying enough to win over the most dedi
 cated carnivores.The Garnish Gala: A chili is only as good as its toppings.
  We’re going all out with a DIY garnish bar so you can load your bowl high 
 with all your favorites.The Perfect Crunch: Forget the greasy bagged chips\
 ; we’re serving this up with oven-baked tortilla chips for that satisfying\
 , guilt-free snack.NOVEMBER - The Golden Coconut GlowShake off the November
  chill with a soup that’s as vibrant as it is velvety. This isn’t your aver
 age "lentil soup"—it’s a creamy\, dreamy masterpiece that feels like a trop
 ical escape in the middle of autumn. Simple enough for a weeknight but fanc
 y enough for a dinner party\, this Coconut Lentil Soup is about to become y
 our new kitchen obsession.Why You’ll Fall for This Class:The "Magic" of Red
  Lentils: Discover how red lentils melt into a naturally thick\, creamy bas
 e without a drop of heavy cream. It’s pure plant-based alchemy!Aromatic Adv
 enture: We’re building layers of "how-does-it-smell-that-good?" flavor usin
 g spicy aromatics balanced by the silky sweetness of rich coconut milk.The 
 Naan Factor: No soup is complete without a sidekick. We’re serving this wit
 h pillowy naan bread—the ultimate tool for swiping up every last bit of gol
 den goodness.The Perfect Tang: We’ll finish each bowl with a dollop of Gree
 k yogurt (or your favorite plant-based alternative!) to add that cool\, tan
 gy contrast that makes the spices pop.DECEMBER - The Ultimate "Better-Than-
 Restaurant" Zuppa ToscanaStep aside\, Olive Garden—there’s a new Zuppa in t
 own. This December\, we’re wrapping up the year with a plant-based version 
 of the world’s most famous Italian soup. It’s thick\, it’s spicy\, it’s cre
 amy\, and it’s basically a holiday hug in a bowl.Why This Class is the Ulti
 mate Winter Treat:The "Sausage" Secret: We’re using vegan hot Italian sausa
 ge crumbles to bring that authentic\, bold kick. Combined with caramelized 
 onions and a hit of garlic\, the base of this soup is pure flavor fireworks
 .Fennel-Spiced Magic: Learn how to craft a broth that tastes like it’s been
  simmering for days. We’re leaning into fennel and savory spices to give yo
 u that deep\, "trattoria-style" complexity.The Perfect Texture: Think tende
 r Russet potatoes and vibrant curly kale swimming in a rich\, velvety broth
 . It’s hearty enough to be a full meal and gorgeous enough for a holiday sp
 read.The Dunking Finale: No Zuppa is complete without the crunch. We’re ser
 ving this with crusty\, herb-topped focaccia bread designed specifically fo
 r maximum broth absorption.
DTEND:20261120T023000Z
DTSTAMP:20260804T064436Z
DTSTART:20261119T224500Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:The "Art of the Infinitely Better Bowl" Cooking Series (AF26-2014c)
UID:2026-08-04T01:44:36-05:00_933591838@ip-10-0-163-228.us-east-2.compute.i
 nternal
URL:https://hopkinsschools.arux.app/course/16048/adult-fall-2026/the-art-of
 -the-infinitely-better-bowl-cooking-series#AF26-2014c
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:The "Art of the Infinitely Better Bowl" Cooking SeriesReady to 
 ditch the canned stuff and discover how a handful of simple\, whole ingredi
 ents can create a flavor explosion? This isn’t just a cooking class—it’s a 
 hands-on laboratory for deliciousness. Join us for a vibrant\, aromatic jou
 rney where we turn "healthy" into "crave-worthy\," one ladle at a time!Why 
 You’ll Love Rolling Up Your Sleeves With Us:Get Your Hands Messy: This is a
  100% interactive experience. From mastering knife skills on peak-season pr
 oduce to learning the secret "bloom" technique for spices\, you’ll be the o
 ne at the stove building layers of incredible flavor.The "Whole" Truth: We’
 re stripping away the processed fillers and focusing on the power of whole 
 grains\, hearty legumes\, and garden-fresh vegetables. You’ll learn how to 
 create creamy\, rich textures without a drop of dairy.Fuel Your Future: Whi
 le the pots simmer\, we’ll dive into the "why" behind the bowl. We’ll share
  the latest insights on how plant-forward eating boosts your energy\, sharp
 ens your mind\, and adds quality years to your life.The Scent of Success: T
 he Royal Kitchen is about to become an aromatic sanctuary. We’ll explore ho
 w to balance heat\, acid\, and fresh herbs to make every soup smell like a 
 five-star trattoria.The Leftover Luxury: Bring a take-home container! The o
 nly thing better than a bowl of fresh soup is having a gourmet\, prepped me
 al waiting for you in the fridge tomorrow.SEPTEMBER - A Taste of Tuscany: T
 he Ultimate Plant-Based Comfort\n\nForget everything you know about "health
 y" soup being boring. This September\, we’re bringing the sun-drenched flav
 ors of the Italian countryside straight to your bowl. Join us as we craft a
  Tuscan Bean Soup that is as vibrant as a late-summer garden and as soul-wa
 rming as a campfire.Why You’ll Love This Class:The "Magic" Topping: Learn t
 he secrets of our Cashew Parmesan. It’s savory\, "cheesy\," and packed with
  protein—you’ll want to sprinkle this dairy-free gold on absolutely everyth
 ing you cook.The Perfect Dip: We’re pairing our masterpiece with thick slic
 es of whole-grain sourdough. It’s the ultimate vessel for soaking up every 
 last drop of that rich\, herb-infused broth.Garden-to-Table Goodness: We’re
  loading this pot with velvety cannellini beans and a rainbow of harvest ve
 getables\, all seasoned with authentic Tuscan spices that will make the kit
 chen smell like a dream.OCTOBER - Autumn in a Bowl: The Ultimate Harvest Ch
 iliWhen the October chill sets in\, nothing beats a bowl of chili—but we’re
  moving way beyond the standard "meat and potatoes" routine. Get ready for 
 a Vegetarian Quinoa Chili that is a total texture explosion! This class is 
 all about hearty\, "stick-to-your-ribs" comfort that’s secretly a nutrition
 al powerhouse.Why This Class is a Game-Changer:The "Everything" Chili: We’r
 e packing the pot with a protein-packed trifecta of beans\, lentils\, and q
 uinoa. It’s thick\, smoky\, and satisfying enough to win over the most dedi
 cated carnivores.The Garnish Gala: A chili is only as good as its toppings.
  We’re going all out with a DIY garnish bar so you can load your bowl high 
 with all your favorites.The Perfect Crunch: Forget the greasy bagged chips\
 ; we’re serving this up with oven-baked tortilla chips for that satisfying\
 , guilt-free snack.NOVEMBER - The Golden Coconut GlowShake off the November
  chill with a soup that’s as vibrant as it is velvety. This isn’t your aver
 age "lentil soup"—it’s a creamy\, dreamy masterpiece that feels like a trop
 ical escape in the middle of autumn. Simple enough for a weeknight but fanc
 y enough for a dinner party\, this Coconut Lentil Soup is about to become y
 our new kitchen obsession.Why You’ll Fall for This Class:The "Magic" of Red
  Lentils: Discover how red lentils melt into a naturally thick\, creamy bas
 e without a drop of heavy cream. It’s pure plant-based alchemy!Aromatic Adv
 enture: We’re building layers of "how-does-it-smell-that-good?" flavor usin
 g spicy aromatics balanced by the silky sweetness of rich coconut milk.The 
 Naan Factor: No soup is complete without a sidekick. We’re serving this wit
 h pillowy naan bread—the ultimate tool for swiping up every last bit of gol
 den goodness.The Perfect Tang: We’ll finish each bowl with a dollop of Gree
 k yogurt (or your favorite plant-based alternative!) to add that cool\, tan
 gy contrast that makes the spices pop.DECEMBER - The Ultimate "Better-Than-
 Restaurant" Zuppa ToscanaStep aside\, Olive Garden—there’s a new Zuppa in t
 own. This December\, we’re wrapping up the year with a plant-based version 
 of the world’s most famous Italian soup. It’s thick\, it’s spicy\, it’s cre
 amy\, and it’s basically a holiday hug in a bowl.Why This Class is the Ulti
 mate Winter Treat:The "Sausage" Secret: We’re using vegan hot Italian sausa
 ge crumbles to bring that authentic\, bold kick. Combined with caramelized 
 onions and a hit of garlic\, the base of this soup is pure flavor fireworks
 .Fennel-Spiced Magic: Learn how to craft a broth that tastes like it’s been
  simmering for days. We’re leaning into fennel and savory spices to give yo
 u that deep\, "trattoria-style" complexity.The Perfect Texture: Think tende
 r Russet potatoes and vibrant curly kale swimming in a rich\, velvety broth
 . It’s hearty enough to be a full meal and gorgeous enough for a holiday sp
 read.The Dunking Finale: No Zuppa is complete without the crunch. We’re ser
 ving this with crusty\, herb-topped focaccia bread designed specifically fo
 r maximum broth absorption.
DTEND:20261212T023000Z
DTSTAMP:20260804T064436Z
DTSTART:20261211T224500Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:The "Art of the Infinitely Better Bowl" Cooking Series (AF26-2014d)
UID:2026-08-04T01:44:36-05:00_27895181@ip-10-0-163-228.us-east-2.compute.in
 ternal
URL:https://hopkinsschools.arux.app/course/16048/adult-fall-2026/the-art-of
 -the-infinitely-better-bowl-cooking-series#AF26-2014d
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:The "Rise & Glow" Brunch: Sweet\, Spicy & Sunny Forget the basi
 c brunch—we’re turning the volume up on your morning routine! Join us for a
  hands-on session where we redefine "Toast & Smoothies" using bold\, whole-
 food ingredients that will make your taste buds dance\, and your body feel 
 incredible. This is high-vibe eating at its finest. On the Menu: The "Every
 thing" Avocado Toast: This isn't your average smash. We start with a base o
 f homemade\, oil-free lemony almond hummus (your new favorite secret weapon
 ) spread thick on toasted Tuscan Pane. Then\, we layer on the drama with sw
 eet strawberries\, spicy jalapeños\, and a sprinkle of zesty green onions. 
 It’s a sweet-meets-heat masterpiece you have to taste to believe! The "Sunr
 ise" Anti-Inflammatory Elixir: Drink in the sunshine with our Sunrise Smoot
 hie. This golden blend of creamy mango and earthy turmeric isn't just a tre
 at for your eyes—it’s a powerful tonic designed to fight free radicals\, bo
 ost your immune system\, and give you a natural\, jitter-free energy kick.
DTEND:20260926T173000Z
DTSTAMP:20260804T064436Z
DTSTART:20260926T140000Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:The "Rise & Glow" Brunch: Sweet\, Spicy & Sunny (AF26-2015a)
UID:2026-08-04T01:44:36-05:00_306326138@ip-10-0-163-228.us-east-2.compute.i
 nternal
URL:https://hopkinsschools.arux.app/course/16049/adult-fall-2026/the-rise-g
 low-brunch-sweet-spicy-sunny#AF26-2015a
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:The "Rise & Glow" Brunch: Sweet\, Spicy & Sunny Forget the basi
 c brunch—we’re turning the volume up on your morning routine! Join us for a
  hands-on session where we redefine "Toast & Smoothies" using bold\, whole-
 food ingredients that will make your taste buds dance\, and your body feel 
 incredible. This is high-vibe eating at its finest. On the Menu: The "Every
 thing" Avocado Toast: This isn't your average smash. We start with a base o
 f homemade\, oil-free lemony almond hummus (your new favorite secret weapon
 ) spread thick on toasted Tuscan Pane. Then\, we layer on the drama with sw
 eet strawberries\, spicy jalapeños\, and a sprinkle of zesty green onions. 
 It’s a sweet-meets-heat masterpiece you have to taste to believe! The "Sunr
 ise" Anti-Inflammatory Elixir: Drink in the sunshine with our Sunrise Smoot
 hie. This golden blend of creamy mango and earthy turmeric isn't just a tre
 at for your eyes—it’s a powerful tonic designed to fight free radicals\, bo
 ost your immune system\, and give you a natural\, jitter-free energy kick.
DTEND:20261024T173000Z
DTSTAMP:20260804T064436Z
DTSTART:20261024T140000Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:The "Rise & Glow" Brunch: Sweet\, Spicy & Sunny (AF26-2015b)
UID:2026-08-04T01:44:36-05:00_512868545@ip-10-0-163-228.us-east-2.compute.i
 nternal
URL:https://hopkinsschools.arux.app/course/16049/adult-fall-2026/the-rise-g
 low-brunch-sweet-spicy-sunny#AF26-2015b
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:The "Sunrise Skillet": A Mediterranean Morning Masterpiece\n\nF
 orget the cereal bowl—we’re bringing the sizzle to your breakfast table! Jo
 in us for a hands-on class where we craft a rustic\, plant-forward Breakfas
 t Skillet that’s so hearty and vibrant\, it’ll make you actually want to ju
 mp out of bed. This is the ultimate "weekend brunch" vibe\, simplified for 
 your everyday routine.Why You’ll Crave This Class:The Savory "Stew" Base: W
 e’re building a deep\, rich foundation of savory tomatoes and buttery canne
 llini beans. It’s thick\, protein-packed\, and bursting with slow-simmered 
 Italian soul.The Perfect Poach: Master the art of the poached egg. We’ll sh
 ow you how to get those silky\, golden yolks that melt into the tomato stew
  for a luxurious\, creamy finish.The Gremolata Glow-Up: Learn to whip up a 
 zesty Italian Gremolata. This fresh\, herby sauce of lemon zest\, garlic\, 
 and parsley is the "secret weapon" that cuts through the richness and makes
  the whole dish pop.The Crusty "Dop": No skillet is complete without a vehi
 cle for the sauce. We’re serving this with thick\, crusty bread perfect for
  "mopping up" every last drop of that tomatoey goodness.
DTEND:20261114T183000Z
DTSTAMP:20260804T064436Z
DTSTART:20261114T150000Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:The "Sunrise Skillet": A Mediterranean Morning Masterpiece (AF26-20
 03a)
UID:2026-08-04T01:44:36-05:00_392122272@ip-10-0-163-228.us-east-2.compute.i
 nternal
URL:https://hopkinsschools.arux.app/course/16050/adult-fall-2026/the-sunris
 e-skillet-a-mediterranean-morning-masterpiece#AF26-2003a
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:The "Sunrise Skillet": A Mediterranean Morning Masterpiece\n\nF
 orget the cereal bowl—we’re bringing the sizzle to your breakfast table! Jo
 in us for a hands-on class where we craft a rustic\, plant-forward Breakfas
 t Skillet that’s so hearty and vibrant\, it’ll make you actually want to ju
 mp out of bed. This is the ultimate "weekend brunch" vibe\, simplified for 
 your everyday routine.Why You’ll Crave This Class:The Savory "Stew" Base: W
 e’re building a deep\, rich foundation of savory tomatoes and buttery canne
 llini beans. It’s thick\, protein-packed\, and bursting with slow-simmered 
 Italian soul.The Perfect Poach: Master the art of the poached egg. We’ll sh
 ow you how to get those silky\, golden yolks that melt into the tomato stew
  for a luxurious\, creamy finish.The Gremolata Glow-Up: Learn to whip up a 
 zesty Italian Gremolata. This fresh\, herby sauce of lemon zest\, garlic\, 
 and parsley is the "secret weapon" that cuts through the richness and makes
  the whole dish pop.The Crusty "Dop": No skillet is complete without a vehi
 cle for the sauce. We’re serving this with thick\, crusty bread perfect for
  "mopping up" every last drop of that tomatoey goodness.
DTEND:20261205T183000Z
DTSTAMP:20260804T064436Z
DTSTART:20261205T150000Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:The "Sunrise Skillet": A Mediterranean Morning Masterpiece (AF26-20
 03b)
UID:2026-08-04T01:44:36-05:00_178249159@ip-10-0-163-228.us-east-2.compute.i
 nternal
URL:https://hopkinsschools.arux.app/course/16050/adult-fall-2026/the-sunris
 e-skillet-a-mediterranean-morning-masterpiece#AF26-2003b
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:There’s something deeply satisfying about baking your own bread
 —especially during the cozy months of fall and winter. In this hands-on wor
 kshop\, you’ll learn how to create\, care for\, and bake with a sourdough s
 tarter using simple\, practical methods that work in a real home kitchen.Wh
 ether you’re completely new to sourdough or you’ve tried before and felt ov
 erwhelmed\, this class will help you understand the process and build confi
 dence with your starter.During the workshop\, we’ll cover:• What sourdough 
 starter really is and how it works• How to feed and maintain your starter• 
 Simple routines that fit into everyday life• Signs of a healthy starter and
  common troubleshooting tips• How to prepare your starter for baking• A dem
 onstration of the full sourdough bread making process: mixing dough\, shapi
 ng\, scoringYou’ll leave with your own active sourdough starter\, clear ins
 tructions\, and the confidence to continue baking at home.This workshop is 
 designed to make sourdough feel approachable and manageable—so you can enjo
 y the rhythm of baking fresh bread throughout the season.Additional supplie
 s available for purchase\n\nExperience Level: No prior experience is necess
 ary.
DTEND:20260916T013000Z
DTSTAMP:20260804T064436Z
DTSTART:20260915T223000Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:Sourdough Starter Workshop (AF26-2004a)
UID:2026-08-04T01:44:36-05:00_418536517@ip-10-0-163-228.us-east-2.compute.i
 nternal
URL:https://hopkinsschools.arux.app/course/16055/adult-fall-2026/sourdough-
 starter-workshop#AF26-2004a
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:There’s something deeply satisfying about baking your own bread
 —especially during the cozy months of fall and winter. In this hands-on wor
 kshop\, you’ll learn how to create\, care for\, and bake with a sourdough s
 tarter using simple\, practical methods that work in a real home kitchen.Wh
 ether you’re completely new to sourdough or you’ve tried before and felt ov
 erwhelmed\, this class will help you understand the process and build confi
 dence with your starter.During the workshop\, we’ll cover:• What sourdough 
 starter really is and how it works• How to feed and maintain your starter• 
 Simple routines that fit into everyday life• Signs of a healthy starter and
  common troubleshooting tips• How to prepare your starter for baking• A dem
 onstration of the full sourdough bread making process: mixing dough\, shapi
 ng\, scoringYou’ll leave with your own active sourdough starter\, clear ins
 tructions\, and the confidence to continue baking at home.This workshop is 
 designed to make sourdough feel approachable and manageable—so you can enjo
 y the rhythm of baking fresh bread throughout the season.Additional supplie
 s available for purchase\n\nExperience Level: No prior experience is necess
 ary.
DTEND:20261209T023000Z
DTSTAMP:20260804T064436Z
DTSTART:20261208T233000Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:Sourdough Starter Workshop (AF26-2004b)
UID:2026-08-04T01:44:36-05:00_879615444@ip-10-0-163-228.us-east-2.compute.i
 nternal
URL:https://hopkinsschools.arux.app/course/16055/adult-fall-2026/sourdough-
 starter-workshop#AF26-2004b
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:Chef Tom will work hands on with students making chicken\, seaf
 ood\, pork\, and vegetarian ramen using hand made noodles and freshly made 
 broth\n\nThis class has a supply fee to be paid to the instructor at the st
 art of class. Please bring exact change!\n\nSkill level: Intermediate
DTEND:20261008T023000Z
DTSTAMP:20260804T064436Z
DTSTART:20261007T220000Z
LOCATION:West Middle School
SEQUENCE:0
SUMMARY:Ramen From Scratch (AF26-2006)
UID:2026-08-04T01:44:36-05:00_531206222@ip-10-0-163-228.us-east-2.compute.i
 nternal
URL:https://hopkinsschools.arux.app/course/15954/adult-fall-2026/ramen-from
 -scratch#AF26-2006
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:Learn the techniques for making your own fresh cheese. Chef Tom
  Skold will guide the process for making Fesh Mozzarella\, Ricotta\, Paneer
 \, and Chevre. Plan to create and sample in class! \n\nDesigned for Interme
 diate-level skill.
DTEND:20261107T193000Z
DTSTAMP:20260804T064436Z
DTSTART:20261107T150000Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:Cheese Making (AF26-2005)
UID:2026-08-04T01:44:36-05:00_148276734@ip-10-0-163-228.us-east-2.compute.i
 nternal
URL:https://hopkinsschools.arux.app/course/15955/adult-fall-2026/cheese-mak
 ing#AF26-2005
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:Chef Tom will work hands-on with participants making gluten-fre
 e appetizers!\n\nRecipes will include:\n \n- Chicken Bites with Romesco Sau
 ce\n\n- Cornmeal Fritters with Smoked Cheddar and Sage\n\n- Mushroom Satay 
 with Chipotle-Coconut Cream\n\n- Gluten Free Swedish Meatballs
DTEND:20261203T033000Z
DTSTAMP:20260804T064436Z
DTSTART:20261202T230000Z
LOCATION:West Middle School
SEQUENCE:0
SUMMARY:Gluten-Free One- and Two-Bite Appetizers (AF26-2013)
UID:2026-08-04T01:44:36-05:00_754938588@ip-10-0-163-228.us-east-2.compute.i
 nternal
URL:https://hopkinsschools.arux.app/course/15959/adult-fall-2026/gluten-fre
 e-one-and-two-bite-appetizers#AF26-2013
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:This wonderful Norwegian delicacy is made for banquets\, holida
 ys\, weddings and all special occasions. Learn the fine points in making th
 e dough\, baking\, storing\, and of course how to serve lefse- bonus is a b
 it of history and humor too. We will begin with real potatoes using a numbe
 r of authentic recipes - and a modern version using instant potatoes. Plan 
 to sample your fresh\, warm creations with traditional fillings\, plus take
  home finished lefse and dough to bake and share with family and friends.\n
 \nThis class has a supply fee of $9/student to be paid to the instructor at
  the start of class. Please bring exact change!
DTEND:20261121T033000Z
DTSTAMP:20260804T064436Z
DTSTART:20261120T230000Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:Lefse - A Norwegian Delicacy (AF26-2010)
UID:2026-08-04T01:44:36-05:00_637830079@ip-10-0-163-228.us-east-2.compute.i
 nternal
URL:https://hopkinsschools.arux.app/course/15962/adult-fall-2026/lefse-a-no
 rwegian-delicacy#AF26-2010
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:From those northern countries of Sweden\, Norway\, Denmark\, an
 d Finland\, we will create an assortment of superb entrees and desserts bal
 anced with soup and salad. A larger class will include the 14 recipes below
 \, a smaller group will make fewer. \nApple stuffed pork loin\, Swedish mea
 tballs\, salmon with dill and lemon\, cold poached salmon\, carrot casserol
 e\, spinach soup\, pineapple beet salad and cheese sticks. We can't forget 
 the desserts: rice pudding\, oska cake\, Finnish nut logs\, raspberry ribbo
 ns\, oatmeal wafers and famous fruit soup.\n\nThis class has an $17 supply 
 fee per enrollment to be paid to the instructor at the start of the class.
DTEND:20261024T023000Z
DTSTAMP:20260804T064436Z
DTSTART:20261023T220000Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:Scandinavian Gourmet Dinner (AF26-2008)
UID:2026-08-04T01:44:36-05:00_48108486@ip-10-0-163-228.us-east-2.compute.in
 ternal
URL:https://hopkinsschools.arux.app/course/15963/adult-fall-2026/scandinavi
 an-gourmet-dinner#AF26-2008
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:Just in time for the Holiday Season\, learn to create these fam
 ous cookies!\n\n \n- Norwegian Krumkakes -- Rolled cookies made with cream\
 , butter and cinnamon (or sometimes flavored with vanilla). For generations
 \, Minnesotans have purchased their irons to bake krumkakes from local manu
 facturer Nordic Ware in St. Louis Park. \n\n- Italian Pizzelles -- These fl
 at cookies are also baked on the top of the stove using an iron and are eit
 her flavored with anise or vanilla.\n\n- Swedish Sandbakkels -- Chewy\, del
 icate\, almond-flavored cookies that are baked in tiny tins to resemble tar
 ts.\n\n- Scandinavian Rosettes -- Exceedingly fragile\, paper-thin delicaci
 es dusted with confectioner's sugar.\n\n \n\nExpect great recipes plus the 
 many tips and techniques that will make your banking a success! \n\nNOTE: R
 emember to bring a materials fee to class of $14/person (exact change).\n\n
 NOTE: Please bring your own containers to bring your creations home safely.
DTEND:20261211T033000Z
DTSTAMP:20260804T064436Z
DTSTART:20261210T230000Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:4 Famous Ethnic Cookies (AF26-2007)
UID:2026-08-04T01:44:36-05:00_581065080@ip-10-0-163-228.us-east-2.compute.i
 nternal
URL:https://hopkinsschools.arux.app/course/15978/adult-fall-2026/4-famous-e
 thnic-cookies#AF26-2007
END:VEVENT
BEGIN:VEVENT
DESCRIPTION:We'll create over 20 appetizers that require less than 20 minut
 es from start to finish! You can serve these appetizers as a first course o
 r as a snack for family and friends. You could even create a complete appet
 izer buffet including spreads\, dips and dippers\, as well as hot and heart
 y appetizers and more! Enjoy your samples during class or take them home.Fo
 r this class\, a materials fee of $16 (check or exact cash) is due to instr
 uctor at the beginning of class.
DTEND:20260926T023000Z
DTSTAMP:20260804T064436Z
DTSTART:20260925T220000Z
LOCATION:Eisenhower Community Center
SEQUENCE:0
SUMMARY:Appetizers -- Quick\, Easy and Enticing! (AF26-2009)
UID:2026-08-04T01:44:36-05:00_299091270@ip-10-0-163-228.us-east-2.compute.i
 nternal
URL:https://hopkinsschools.arux.app/course/16004/adult-fall-2026/appetizers
 -quick-easy-and-enticing#AF26-2009
END:VEVENT
END:VCALENDAR