Cool Cuisine Returns: New Events + Co-op Cooking Classes

Davis is full of opportunities for those looking to enjoy more plant-based meals—both out on the town and in your own kitchen. Two local efforts are leading the way: COOL Cuisine and the Davis Food Co-op’s Teaching Kitchen. Whether you’re hungry for climate-conscious community events or hands-on cooking classes, there’s something for everyone.

Community Dining with Purpose

COOL Cuisine was launched in 2013 by a group of Davis locals who were looking for planet-friendly meals in town. They decided that voting with their wallets — bringing business to restaurants that offered several decent meal options — was a good way to advocate for improvements.

Early events with 20–25 guests grew into a large coalition of local residents, business people, students, and organizations that value “plant-based” meals. Participants’ interests include eating lower on the food chain to reduce climate impacts, healthy eating, and animal compassion. They all agree that no matter why they eat plant-based it is important to work together to get changes and more opportunities to dine out with ease.

To reward restaurants and encourage expanding menus, COOL Cuisine has offered a range of event types including educational tours of local markets like the Davis Food Coop and Kim’s Asian Mart. Members have worked with local organizations, such as the Davis Sunrise Rotary and Downtown Davis, to expand offerings during fundraisers and public events. COOL Cuisine also ran a plant-based burger battle in 2018 with 18 chefs participating to win awards and during the month-long event over 5,000 burgers were sold and over 60% of the participant diners were omnivores trying something new.

The group’s primary activities this year have been “2nd Tuesdays” — flash-mob style meet-up events. A restaurant is identified and people come to eat just the plant-based menu items during a specific block of time. They can sit at tables identified for COOL Cuisine and make new friends. This provides income for local restaurants and helps prospective diners by shining a light on places with a decent meal selection.

The organization website lists upcoming events and provides a list of restaurants with at least two meal options.

Past and upcoming events:

  • Zumapoke & Lush Ice: 7/8/25
  • Paste Thai: 8/12/25
  • Dumpling House: 9/9/25
  • Red 88 Themed Dinner Series – Greece: 9/18/25 (advance purchase required)

The events provide a fun, social way to meet goals and folks don’t even have to cook!! Just show up and your vote counts! There is no pressure, everyone is welcome, guests make new friends and have a lot of fun.

Email: coolcuisinedavis@gmail.com 

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coolcuisine.net 

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Upcoming Plant-Based Cooking Classes at the Davis Food Co-op

Get inspired with our upcoming plant-based cooking classes at the Davis Food Co-op. These hands-on sessions celebrate fresh, seasonal ingredients and show just how delicious and satisfying vegan-friendly meals can be. Whether you’re a seasoned vegan or plant-based curious, these classes offer something for you.

Here’s what’s happened and what’s coming up:

 

Plant-Based Picnic: A Seasonal Cooking Class

Friday, July 11 | 5:30–7:30pm | Instructor: Christine Ciganovich

Celebrate sunny days with plant-based twists on classic picnic favorites using peak summer produce like watermelon, corn, tomatoes, and herbs.

You’ll make: Summer Panzanella, Chipotle Potato Salad with Roasted Corn, Watermelon & Coconut “Bacon” Salad, & All Veggie Vegan Queso (Nut-Free!)

 

Method Class: Healthier Summer Jams & Jellies

Saturday, July 12 | 1-3pm | Instructor: Laura Doyle

Capture the taste of summer—one jar at a time! In this hands-on class, you’ll learn how to make bright, flavorful jams and jellies using Pomona’s Pectin– a healthy, high in fiber, non-GMO, GF, and naturally vegan gem which allows you to preserve seasonal fruit with less sugar and/or honey. We’ll walk through each step of the process, from prepping fruit to proper canning techniques, so you can feel confident and safe preserving your favorite seasonal fruit at home.

You’ll make: Seasonal Summer Jelly, Seasonal Summer Jam, & learn water-bath canning basics

 

Cooking Class: Summer Mezze, Mediterranean Dips from Scratch

Saturday, July 19 | 1-3pm | Instructor: Alison Riddell

Learn how to build a stunning Mediterranean spread (mezze) including fan-favorite dips such as Muhammara, Baba Ghanoush, and Tzatziki using fresh, seasonal summer produce. This class focuses on bold flavors, simple techniques, and easy entertaining with minimal cooking—perfect for warm-weather gatherings.

You’ll make: Muhammara (roasted red pepper & walnut dip), Baba Ghanoush (smoky eggplant dip with tahini), Tzatziki (cool cucumber yogurt sauce), Seasonal Crudités (cucumber, snap peas, carrots, radish), & Warm Pita or Flatbread 

Sign up here

 

Cooking Class: Cold Summer Noodles Three Ways

Friday, August 15 | 5:30–7:30pm | Instructor: Christine Ciganovich

Beat the heat with three bold and refreshing noodle dishes. These recipes feature global inspiration and peak-season veggies.

You’ll make: Moroccan-Inspired Carrot Noodles, Tony Soprano’s Pasta Salad, & Cold Peanut Ginger Noodles with Hot & Sweet Quick Pickles

Vegan options available upon request

Sign up here

 

Recipe Class: Main Dish Salads for Hot Nights

Friday, August 22 | 5:30–7:30pm | Instructor: Laura Doyle

Create hearty, no-fuss salads that are perfect for warm nights. This class teaches how to build satisfying main dish salads with grains, beans, dressings, and crunch.

You’ll make: Bean Salad, Grain Salad, Chopped Salad, Classic Vinaigrette, & Creamy Salad Dressing

Vegan options available upon request

Sign up here

 

Canning Class: Last of Summer Harvest

Saturday, August 30th | 1:00–4:00pm | Instructor: Alisa Haller

Learn water bath canning techniques while preserving tomatoes, cucumbers, and salsas. This hands-on class is perfect for beginners and anyone wanting to enjoy local produce all year long.

You’ll make: Tomato Sauce, Pickles, Red & Green Salsa

Sign up here

 

Explore the full lineup of Teaching Kitchen classes on our Eventbrite page. If a class is not explicitly labeled vegan but you’re interested in attending, please email the coordinator at alopez@davisfood.coop so we can accommodate your needs.

We hope to cook with you soon!