Educational Opportunities and Workshops 

Pretzel City Kitchens offers classes to the public on a variety of culinary subjects. The University of Illinois Extension also offers food and nutrition related workshops at Pretzel City Kitchens. Here is a list of our upcoming classes:


 Pretzel City Kitchens Class Offerings:

Sign up by calling Pretzel City Kitchens at 815-908-0224 or emailing  Class sizes are limited in order to allow all attendees to fully participate, so please register early (we may open additional sessions if there’s enough interest, but don’t count on that – please register early).  We hope to see you soon!


29   5:30-7:00 pm       Cooking with Fresh Herbs

Summer is a great time to experiment with all kinds of fresh herbs.  In this class you’ll learn which herbs go best with what types of food, how to use fresh herbs for maximum flavor, and how to use herbs in place of salt for a more heart-friendly diet.  We’ll discuss using herbs in a variety of dishes – including beverages – and of course there will be plenty of opportunities for tasting.  You’ll take home a popular book on growing and using herbs, along with your choice of an herb in a starter plant kit to enjoy all winter too!

This class has been canceled. Please contact us for more information 815-908-0224


12    5:30-7:30 pm      Seafood and Wine Pairing

We all know that certain types of wines really bring out the flavors of certain foods – and vice versa.  At this class, we’ll try different wines with several seafood dishes, both hot and cold, and you’ll discover how to really knock the socks off your guests at your next seafood gathering, or how to just enjoy a glass of the perfect vino when you’re planning to kick back with a Nautilus-inspired evening at home.  Take home a bottle of specially selected white wine – just add your favorite recipes from this evening or your personal recipe stash for a wonderful meal!

Cost:  $75

Registration deadline:  5 pm, Monday 10th September


26    5:30-7:30 pm      Braising Essentials

This stove-top slow-cooking method was a preferred way to produce extra flavorful, tender dishes long before the invention of the slow-cooker.  It’s also an economical way to stretch less-tender cuts of meat, and a very forgiving type of cooking for both those just learning their way around the kitchen and experienced cooks:  a little more onion or a few more vegetables will work just fine, whatever the recipe might state.  Not to be confused with stewing, where the ingredients are submerged, braising involves just partially submerging the ingredients so they are cooked in both steam and liquid, yielding an unbelievably rich layering of flavors.  You’ll leave with a handful of braising recipes (which we’ll all be tasting too, of course) as well as a basting brush and ladle to add to your utensil collection!

Cost:  $75

Registration deadline:  5 pm, Monday 24th September


University of Illinois Extension Offerings:

If you need a reasonable accommodation to participate in this program, please contact Illinois Extension at 815-235-4125.

Certified food Protection Manager Course: The University of Illinois Extension will offer the Certified Food Protection Manager Course on August 14, 9:00 am – 3:00 pm and August 17, 9:00 am – 2:30 pm, at the Stephenson County Farm Bureau, 210 W Spring Street, Freeport. Participants should bring a valid photo ID and arrive 15 minutes early to register, as class will begin promptly at 9:00 am. Participants must attend the full training to be eligible to take the exam. There is a $100 fee for the Certified Food Protection Manager Course. This fee is for the purchase of the book, educational materials, examination, and lunch. Space is limited and pre-registration is required. To register, please contact the University of Illinois Extension at (815) 235-4125 or visit us online at


The University of Illinois Extension Office holding a class on pop-up food shops in April:


Information on additional classes coming soon.