Demonstration + Tasting

Location: Kitchen Collage, 430 E. Locust Street | Des Moines, IA 50309

Join us at Kitchen Collage for a delicious and interactive cooking demonstration with John Dahlstrom of Made In Cookware!

With nearly 20 years of professional chef experience in Chicago and kitchens across the country, John will share his expertise while demonstrating how high-quality, chef-inspired cookware can elevate everyday cooking at home.

Watch as John prepares Mustard-Braised Chicken Thighs with Wilted Kale, sharing professional tips, techniques and practical ways to get the most out of your cookware. Attendees will receive a take-home recipe card so you can recreate this delicious dish in your own kitchen.

And there’s more! Your $20 class fee can be applied toward your Made In purchase that day, making this the perfect opportunity to experience the cookware firsthand and take home something new for your kitchen.

Plus, attendees will enjoy:

• 15% off Made In Cookware purchased in-store that day

• Entry to win a free piece of Made In Cookware

• Professional cooking tips and techniques from Chef John

Whether you’ve been considering new cookware or simply want to enjoy a great cooking demonstration and pick up some pro tips along the way, we hope you’ll join us for this special visit from Made In!

Hands on + Tasting

Location: Kitchen Collage, 430 E. Locust Street | Des Moines, IA 50309

Sharpen your knife skills with Clark Stone, our knife expert. He will teach classic cuts, fundamentals, mechanics, maintenance, and knife safety. If you want to take your cooking to the next level, we highly recommend this class. Don’t wait, it will sell out fast! Class participants will receive a paring knife that's valued at $30 .

Hands on class

Location: Kitchen Collage

Spend the day diving deep into the art and science of sourdough bread! This full-day workshop is perfect for anyone who wants to truly understand sourdough from starter to loaf, with plenty of time to learn, ask questions, and enjoy the process.

We’ll begin the morning at 9:00 AM with sourdough starter care and dough mixing, breaking down the techniques that build structure, flavor, and fermentation. You’ll learn what to look for at each stage and how to troubleshoot common sourdough challenges.

Midday, enjoy a one-hour break to grab lunch and explore the Village. Then return at 1:00 PM to learn finishing techniques that help create that perfect crust and crumb.

Throughout the day, we’ll fill downtime with tastings of sourdough spreads, demonstrations, and plenty of Q&A on all things sourdough because no two starters (or bakers!) are alike.

At the end of class participants will go home with a banneton, a loaf to bake at home, and bowl scraper.

What we’ll cover in class:

-Feeding starter & different feeding ratios
-The usage of discard and discard recipes
-Milled flour and different flours to bake with
-How to mix your dough by hand or using a stand mixer
-Kneading/stretch & folds
-Bulk fermenting
-Shaping Boules & Batards
-Proofing vs cold proofing
-Scoring
-Different baking methods

At Kitchen Collage, our classes focus on technique and community, building confidence, sharing knowledge, and connecting through the joy of baking together.

Class taught by Chef Nela & Angie